I hope everyone enjoyed their Turkey Day! It was very new for me, this is my 3rd one here in Texas. It is different from what I'm used to. Seems people down here in southern Texas tend to deep fry their Turkey day bird. This time, my fiancé baked it. He makes a very delicious fried one but I admit I was a little nervous this time as was he. I noticed some interesting looking "spices". I say spices like that because I don't put spices on my bird itself. He had a bowl full, including cayenne pepper. Okay maybe paprika may be acceptable but it was weird. A red turkey!? He melted the butter because, at last minute, it was too cold for him to work with. Then he poured the butter on top of the turkey. "Hmm!", I said as I tried to offer my assistance. No stuffing to help season the poor thing.
The outcome was okay. I was rather surprised as I expected a little kick from the cayenne pepper. We were unimpressed and the bird looked leathery and dark golden brown. Surprisingly the skin wasn't tough. There was just no flavor. Our son thought it was delicious! We moved on to the Ham. I made the ham, while I was taking it out of the package I noticed I bought the wrong kind. Well, actually HEB made it - I just warmed it up. The seasoning packets said it was Honey Maple. I don't particularly like honey maple, I was expecting Brown Sugar. I warned everyone before eating. As expected I got a bit dizzy and then had to leave it alone. My fiancé, son liked it a lot though, they said it was delicious! I took a nap, then we all went over to visit family and eat.. ended up bringing food home. Our first Thanksgiving together was the most successful, everyone loved it and we had a nice little crowd at our little apartment. I made the brown sugar ham and my fiancé made everything else. We reflect back on those memories with lots of warm fuzzies! Lol!!
Well here it is already, Black Friday. It seems we made it through the new Blue Thursday, does Thanksgiving now have a new meaning? Gosh, I sure hope not. Christmas, Easter are too commercial. Thanksgiving has been about the only major holiday we have in the U.S. without a price tag attached to it taking over the whole purpose. Christmas and Easter are like; "Ohh yeah, it's about our Lord, Jesus Christ! I almost forgot about that!" and Thanksgiving has been where most people can expect a day or more off of work, out of school to spend with family, friends and eating food made from the heart. People reflect on what it is to be Thankful for the many blessings bestowed on us. We even respect the day so much that we wait until the day after to put up the Christmas tree, etc.
But this year, I barely recognized it was Thanksgiving or Turkey Day as I affectionately call it. It may be even more appropriate now. Instead of watching the big Thanksgiving Day parades on TV or stuffing our bellies with turkey, ham, stuffing a/or dressing, gravies, yams, mashed potatoes, pies, cakes, chitterlings (for some), all sorts of different culinary delights, many passed down and some new and improved. Instead of people spending that very special and honorable day with family, they spent it in a long line out in the cold with many people camped out in front of department stores and malls awaiting the Blue Thursday sale. That was their Thanksgiving Day. Why change old tradition? Why can't we let Black Friday be what it has always been without interruption. Were the markets trying to hold down the overly large crowds and chaos that's always expected the day after? If so, it failed because it ended up being an out-of-control fiasco anyway! Truth is, no matter what day you hold a Black Friday on there is going to be large crowds, a lot of news-making barbaric behavior. So if it's going to happen anyway, then just let things be. That's my opinion. Leave our Turkey Day alone, it is the only day our country has that's not governed by the almighty $1.
To conclude, I woke up this morning to find that our son had made us a Black Friday deal. He had brought into our room his red police lamp (it resembles the light in K-Mart's Blue Light special), a Black Friday greeting card complete with a real Game Stop powerup card and a $1000 bill made of paper. He said, "mom you can color the money if you want to!" He turned on his light and stood there with a big precious smile. I know it is the day after Thanksgiving, if nothing else signifies it.. this 11 year old just did. It's going to be a good Christmas, I do thank the Lord for it. But, we need to back up a little here. Even though Christmas is commercial, that's not how I want it to be for my family. I'm thinking wholesome-ness for Christmas, the old-fashioned way. And that means reflecting on the real meaning of Christmas. Our Lord Jesus Christ, the nativity!
Friday, November 29, 2013
Tuesday, November 26, 2013
French Mastery in the kitchen?
Well, I posed this question to myself just now. I know I can do this, but can I really do this? I am still so excited and I expect this feeling to last for a long long time! I can master French cooking, I am an ace in Asian cooking of course. Oh, was that a play on words.. get it?, French and Asian cooking of course. Anyway, I would love to cook from all over the world and this for me is the best start. I have a limited list of things I can cook, but I tell you what I can cook I cook very well.
During my interview at the school it was determined that I have the real essence of cooking down pact. I mean I can cook a meal from just a few very very basic ingredients. I love international foods, I've made my children everything from Italian, Asian, Middle Eastern foods. Whipped up by my very own hands, fresh home-made, never from a box or frozen package. To me, boxed and prepared packaged foods limit creativity and its flavors are always off to me. But what I lack is proper technique to really make my dishes chef-tastic!
My fave vices to use in the kitchen are Arabic spices (I get it from the fresh outdoor market at the City Market in Kansas City, MO. Check the end of this post for links), Mirin, Miso, Fish oil, Watercress and other Asian fares, Olive oils, Oregano (literally, oregano brings out the flavor in just about any dish) and other foodie ingredients. I love to have fun in the kitchen, especially after watching the foodnetwork or cookingtv channels.
But, I asked myself if I could really be a chef in French culinary? I mean, it's so exact in method, precision. Two things that my kitchen is void of. My saving graces would be my natural born qualities that I possess; one being that I am an over-achiever. That might work for me especially where precision is called for. My inquisitiveness, I have a natural curiosity for things of all sorts. This is good in ensuring that when I am done with my training, I will have all the knowledge I need to be able to master French, international cooking not only from education but from instinct as well. I do plan on taking extra classes outside of Lenotre so that I may be able to delve even deeper into French, Asian and Cajun foods. Also, my drive & determination. I am so motivated in all that I do. This is my passion, and that is what is going to put my name on the map.
I was talking to my cousin last night, she told me that she sees me owning my own little bistro. I can see that too. Maybe a little coffee shop, French Danish type of spot specializing in a few tantalizing dishes, scones, brioche's, biscotti's. I am a computer tech as well, so maybe a French bistro/internet café type of deal. But first, I'm going to get a few of my very own cookbooks out there and a little cooking show on youtube maybe, just for starters. I really don't know where God is leading me but I do know that by trusting in Him with all of me that I will definitely enjoy whatever comes.
I don't know anything about French cooking per se but that is all about to be a thing of the past.
Links
Kansas City's City Market
The Culinary Institute LeNotre
During my interview at the school it was determined that I have the real essence of cooking down pact. I mean I can cook a meal from just a few very very basic ingredients. I love international foods, I've made my children everything from Italian, Asian, Middle Eastern foods. Whipped up by my very own hands, fresh home-made, never from a box or frozen package. To me, boxed and prepared packaged foods limit creativity and its flavors are always off to me. But what I lack is proper technique to really make my dishes chef-tastic!
My fave vices to use in the kitchen are Arabic spices (I get it from the fresh outdoor market at the City Market in Kansas City, MO. Check the end of this post for links), Mirin, Miso, Fish oil, Watercress and other Asian fares, Olive oils, Oregano (literally, oregano brings out the flavor in just about any dish) and other foodie ingredients. I love to have fun in the kitchen, especially after watching the foodnetwork or cookingtv channels.
But, I asked myself if I could really be a chef in French culinary? I mean, it's so exact in method, precision. Two things that my kitchen is void of. My saving graces would be my natural born qualities that I possess; one being that I am an over-achiever. That might work for me especially where precision is called for. My inquisitiveness, I have a natural curiosity for things of all sorts. This is good in ensuring that when I am done with my training, I will have all the knowledge I need to be able to master French, international cooking not only from education but from instinct as well. I do plan on taking extra classes outside of Lenotre so that I may be able to delve even deeper into French, Asian and Cajun foods. Also, my drive & determination. I am so motivated in all that I do. This is my passion, and that is what is going to put my name on the map.
I was talking to my cousin last night, she told me that she sees me owning my own little bistro. I can see that too. Maybe a little coffee shop, French Danish type of spot specializing in a few tantalizing dishes, scones, brioche's, biscotti's. I am a computer tech as well, so maybe a French bistro/internet café type of deal. But first, I'm going to get a few of my very own cookbooks out there and a little cooking show on youtube maybe, just for starters. I really don't know where God is leading me but I do know that by trusting in Him with all of me that I will definitely enjoy whatever comes.
I don't know anything about French cooking per se but that is all about to be a thing of the past.
Links
Kansas City's City Market
The Culinary Institute LeNotre
Friday, November 22, 2013
The best sandwiches on the best hoagie buns ever!
Okay so, my fiancé has made these before but we had the hoagies again last night. We got the soft, delicious wheat breads from the deli section in Kroger's. He takes so much care and concern in crafting, plating as do I. One more reason we are so well suited for each other. But I couldn't help but imagine eating the sandwiches on soft, fresh out of the oven and toasted real French baguettes.
We are so excited about me reaching my dream. I spoke to my big sisters Tricia and Angie last night. Angie asked me how I am doing with my health, they keep an eye on me as I have been struggling with my diabetes (called diabetes denial). I am not anymore however, one such person I can thank for that is a young lady whose pen name is "diabeticdanica" on youtube. She is an angel to so many diabetics. My little brother is Jason is doing well and my children are too.
This might sound strange but one of the things I cannot wait to start on when I begin school is butter. I really didn't know there was a big deal with what type of butter to use until my fiancé told me a couple years ago. My way of choosing and cooking with butter is by, as you may know by now, instinct. I love how Country Crock, Parkay and I Can't Believe It's Not Butter tastes and to me it's all good butter. But chefs, I guess tend to use the big squares of butter, looks like 2 regular sticks of butter put together. It is good, I have noticed that the taste is much lighter in the "gourmet" butter. Also, the gourmet butter tends to look watery to me when it melts which is what my fiancé told me is not a good quality about the butters I have been using. But to me, my butters don't look watery when they melt. Maybe watery = real. Solid until it's gone = artificial ingredients and not as much real butter, maybe. I can't wait to discover what the Chefs at my school thinks.
When I begin with butters, I think it is going to be in the segment near the end of my training, I am going to pay close attention to the butter that's used, it's melting quality and of course high on my priority it's taste!
Back to our hoagies, we had like 6 or 7 different deli meats in them. Yum, and I think next time I might get some grey poupon instead of yellow mustard. You know what, have you ever tried real mustard. OMG! It comes in the form of a powder, you measure out however much you need and add a little bit of water to it. It's real easy, but it's taste is identical to horseradish. It's not called horseradish but it certainly tastes like it. If my reader(s) have never tasted horseradish or are not sure if you have, it's an experience that will leave either a good or bad memory. Nothing in-between. It's spiciness is akin to wasabi in that it opens up your nostril and effects tear ducts for the un-initiated. It's flavor is very bold, can easily over-power a dish. Some people love the stuff and some people hate it. It's not sweet, more peppery and it's not salty either. At least not to me.
We are so excited about me reaching my dream. I spoke to my big sisters Tricia and Angie last night. Angie asked me how I am doing with my health, they keep an eye on me as I have been struggling with my diabetes (called diabetes denial). I am not anymore however, one such person I can thank for that is a young lady whose pen name is "diabeticdanica" on youtube. She is an angel to so many diabetics. My little brother is Jason is doing well and my children are too.
This might sound strange but one of the things I cannot wait to start on when I begin school is butter. I really didn't know there was a big deal with what type of butter to use until my fiancé told me a couple years ago. My way of choosing and cooking with butter is by, as you may know by now, instinct. I love how Country Crock, Parkay and I Can't Believe It's Not Butter tastes and to me it's all good butter. But chefs, I guess tend to use the big squares of butter, looks like 2 regular sticks of butter put together. It is good, I have noticed that the taste is much lighter in the "gourmet" butter. Also, the gourmet butter tends to look watery to me when it melts which is what my fiancé told me is not a good quality about the butters I have been using. But to me, my butters don't look watery when they melt. Maybe watery = real. Solid until it's gone = artificial ingredients and not as much real butter, maybe. I can't wait to discover what the Chefs at my school thinks.
When I begin with butters, I think it is going to be in the segment near the end of my training, I am going to pay close attention to the butter that's used, it's melting quality and of course high on my priority it's taste!
Back to our hoagies, we had like 6 or 7 different deli meats in them. Yum, and I think next time I might get some grey poupon instead of yellow mustard. You know what, have you ever tried real mustard. OMG! It comes in the form of a powder, you measure out however much you need and add a little bit of water to it. It's real easy, but it's taste is identical to horseradish. It's not called horseradish but it certainly tastes like it. If my reader(s) have never tasted horseradish or are not sure if you have, it's an experience that will leave either a good or bad memory. Nothing in-between. It's spiciness is akin to wasabi in that it opens up your nostril and effects tear ducts for the un-initiated. It's flavor is very bold, can easily over-power a dish. Some people love the stuff and some people hate it. It's not sweet, more peppery and it's not salty either. At least not to me.
Wednesday, November 20, 2013
From Pencil to Ingredient
I posted this on my facebook page today. It's the official #1, numero uno of my cooking blogs that is leading my passion for Pencil to Ingredient. Hopefully the name of my cookbook. If not, I'm pretty creative and can find another. No biggie!
Remember a while back when I said that I was going to start a blog about cooking dishes from famous chefs??? Well, I never actually got around to it until today.
I toured a world reknown French Culinary school and am going to attend in Jan. 2014. By the time I finish, I will be putting together my own cookbook and someday be the Host of my own cooking show.
PLUS:
I told the people interviewing m...e that my family and friends tell me to start a blog. The lady that decides if you are going to be a good fit for the school told me that my experience today can be the start of that. My cooking blog. So I am going to do that now, for real y'all, and come back with a link.
Oh well, I'll tell y'all now-I just can't wait, am too excited! First words I said is that I am a "foodie", in less than 10 minutes we were deeply enthralled in conversation. We found out a lot of similarities besides cooking. But, cooking was the main focus as I went wayyyy back to Grandma and Grandpa. Even Mother Florence as Florence is an Italian name. I told them about the loads of cookbooks Uncle Ralph used to have and how I used to read all of the ingredients. I never read the instructions, the ingredients would send me to another world as I imagined page after page, recipe after recipe what each one tasted like. That is how I cook now, by instinct vs technique. The school is going to focus on technique, all hands-on. By the time I was done they established that my whole family are foodies, very accomplished culinaries.
So I am majoring in Cuisine with Sommelier training (that's a fancy name for wine enthusiast), I will know how to cook French and other fancy international foods along with cook beside students who have traveled overseas to learn from the chefs that really do come from France. They are very well-known French chef's.
I will be minoring in Bakery & Pastry.
I will become very familiar with cooking things like a Buerre Blanc (I heard that a lot on Iron Chef and they teach it at my school), French Lamb ? I forget the full name of the dish, etc. We have our own restaurant in the building that is open to the public. Yes, we cook. We also have days where, say; I will prep dishes for 6 of my fellow classmates (small class sizes) and my classmates will be feasting on sample dishes I have fixed for them.
Can you tell that I am excited! I am and my baby is excited for me. He said he is excited because I am, he can't wait to start tasting my cooking. Mica doesn't really know what the big deal is but he will once he starts feasting on what I learn at school.
But you know what God brings about all things good! Thank you Lord!!!! But you know the thanks don't stop there, I thank all of ya'll on fb for inspiring & encouraging me to do this. I was overflowing with excitement at the school, during my tour I kept telling them about how you guys encourage me. So putting that in with the passions that are deep in my soul (those dreams you never let go of no matter what) means that you guys are a big part of me & of my finally finally getting to this point where I am now. I can't believe the cooking blog is what I really am starting - right now! OMG!!!! Cookbook, cooking show here I come!!!! Oh Tess thank you sis! You started me off in my dream for real a few years ago. Thank you sweetie, love you!
I toured a world reknown French Culinary school and am going to attend in Jan. 2014. By the time I finish, I will be putting together my own cookbook and someday be the Host of my own cooking show.
PLUS:
I told the people interviewing m...e that my family and friends tell me to start a blog. The lady that decides if you are going to be a good fit for the school told me that my experience today can be the start of that. My cooking blog. So I am going to do that now, for real y'all, and come back with a link.
Oh well, I'll tell y'all now-I just can't wait, am too excited! First words I said is that I am a "foodie", in less than 10 minutes we were deeply enthralled in conversation. We found out a lot of similarities besides cooking. But, cooking was the main focus as I went wayyyy back to Grandma and Grandpa. Even Mother Florence as Florence is an Italian name. I told them about the loads of cookbooks Uncle Ralph used to have and how I used to read all of the ingredients. I never read the instructions, the ingredients would send me to another world as I imagined page after page, recipe after recipe what each one tasted like. That is how I cook now, by instinct vs technique. The school is going to focus on technique, all hands-on. By the time I was done they established that my whole family are foodies, very accomplished culinaries.
So I am majoring in Cuisine with Sommelier training (that's a fancy name for wine enthusiast), I will know how to cook French and other fancy international foods along with cook beside students who have traveled overseas to learn from the chefs that really do come from France. They are very well-known French chef's.
I will be minoring in Bakery & Pastry.
I will become very familiar with cooking things like a Buerre Blanc (I heard that a lot on Iron Chef and they teach it at my school), French Lamb ? I forget the full name of the dish, etc. We have our own restaurant in the building that is open to the public. Yes, we cook. We also have days where, say; I will prep dishes for 6 of my fellow classmates (small class sizes) and my classmates will be feasting on sample dishes I have fixed for them.
Can you tell that I am excited! I am and my baby is excited for me. He said he is excited because I am, he can't wait to start tasting my cooking. Mica doesn't really know what the big deal is but he will once he starts feasting on what I learn at school.
But you know what God brings about all things good! Thank you Lord!!!! But you know the thanks don't stop there, I thank all of ya'll on fb for inspiring & encouraging me to do this. I was overflowing with excitement at the school, during my tour I kept telling them about how you guys encourage me. So putting that in with the passions that are deep in my soul (those dreams you never let go of no matter what) means that you guys are a big part of me & of my finally finally getting to this point where I am now. I can't believe the cooking blog is what I really am starting - right now! OMG!!!! Cookbook, cooking show here I come!!!! Oh Tess thank you sis! You started me off in my dream for real a few years ago. Thank you sweetie, love you!
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