Myths. #2

Myth #2: 
I am too hungry to cook!  When I walk in the door, I know Marie Callender will satiate my tummy grumblings in 5 1/2 minutes.  Why cook when I have Marie?

If you use this myth as an excuse, I am going to be nice and refrain from calling you "lazy."  I will just simply say that you seem to be motivationally challenged when it comes to cooking (Princesses are nothing if not tactful).  You may just be busy or perhaps you are not that great at planning ahead (just being honest).  I get it. 

When I eat dinner, I have a classically trained chef readily available to cook for me (so what if it is me).  I obviously love to cook and love the experience of both feeding myself and nourishing other people's bodies and souls.  However, I do understand that sometimes you are just plain old hungry and need a quick fix.  I know that almost crack addict like urge to reach for a Wendy's #6 when it feels like your stomach just might implode if you don't put something in it.  Indulging your cravings for food in fingertip reach every once in a while is not bad.  This blog is a safe place and you will not find any shame throwing here (not much at least).  However, if you find yourself eating every meal either out of a box from your fridge or from a drive through window, it is time to enroll in the Princess Eating Academy (PEA for short).  Participation is highly recommended before you start seeing Marie and Wendy show up on your thighs.


Don't pay too much attention to the fact that I just made up PEA on the spot or that you just may be the first participant.  The important part is that you learn how to kick your own lazy booty off the couch and into the kitchen by learning how to cook in a way that fits into your lifestyle.  There are three key areas that will help you into recovery from your slothful fingertip food habit.


P: Prep in Advance
If you chop, marinate, or otherwise prepare your food in advance, you could beat Marie's cooking time and have a healthy, home cooked meal.  For example, if you are planning to make a one pot meal, like the Braised Chicken Legs and Thighs in the Myth #1 blog entry, the mirepoix can be chopped in advanced, refrigerated and then just thrown in when you are ready to cook.

Another great option is to purchase a family size package of meat, like chicken breasts, and marinate each breast individually in a ziplock bag overnight in the fridge.  Once they are done marinating, you can toss them in the freezer and then defrost and cook them when you are ready.  Ladies and gentlemen,  you have just created your own frozen meal, no Marie needed.  A great chicken marinade to use is lemon juice, white wine, garlic, cilantro and cayenne pepper.

If you are good with eating leftovers, make food in large batches on the weekend and just eat your readily made food during the course of the week.  Lasagna, casseroles, pot roasts and meat loaf are great things to make in larger quantities that will last well through the week.  As soon as you come in the door, just plate the food, pop it in the microwave and you are ready to go.  I bet you could do that in less that 5 1/2 minutes.  Take that, Marie!

The best part about cooking your own food is that you know exactly what has gone in it.  You don't have to read a package full of ingredients you can't pronounce.  You don't have to pretend you didn't just read that the meal you are about to eat has enough sodium to last you for a month.  You also don't have to feign casual ignorance of the high calorie count of the McDonald's hamburger currently making its way to your mouth.  You can eat healthy food that doesn't have unnecessary hip baggage included as a mandatory side dish.

E: Eat small meals throughout the day
The old school way of eating is three square meals every day.  That worked for many generations.  The problem in our contemporary world is that our sedentary yet hectic lifestyles, combined with easy access to food low in actual nutritional value, has made the old way of eating obsolete.  Many dietary experts recommend breaking up your large meals into smaller meals throughout the day, which means you should snack.  No Mr. Sneaky, I am not talking about snacking on Mike & Ike's (my favorite candy), the McDonald's Dollar Menu or Starbucks Frappuccinos.  Those are all full of empty calories that neither provide much nutrition nor do they give you the energy to tackle your busy day (not to mention the fact that their culinary artistry is so low it isn't even on the scale.)  

Try packing fruit (fresh or dried), nuts, boiled eggs and veggies along with your lunch for work.  You can even take it back to childhood and get creative with fun snacks like ants on a log (celery with peanut butter and raisins).  Snacking will help you stay healthy and should feed the hungry beast in your stomach so you aren't so ravaged when you get home.

A: Accurately manage lifestyle expectations
Let's be realistic.  You aren't going to change your eating habits over night.  Why set yourself up for failure by kicking Marie out of the freezer on Monday and expect to eat only organic, whole grains by Tuesday?  Think of quitting fingertip food like quitting smoking.   People who ditch the cancer sticks cold turkey are usually less successful than those who slowly wean themselves off their addiction.  However, there are multiple ways to slow the fast food hemorrhaging to a trickle.

We aren't talking about cutting down your burger ration from 7 a week to 2 (although that would be a great start).  How about transitioning to healthier burger options and finally cutting back to having fast food be a treat rather than your gastronomic norm?  Not a fast food junkie, but you can't seem to eat anything unless it comes in a plastic dish from your freezer?  Put down the Hungry Man Dinners and pick up healthier options such as Kashi, Amy's, or Trader Joe's frozen meals.  These healthier options are lower in sodium, have better portion control and contain more organic and natural ingredients.  Plus, in my humble opinion, they taste A LOT better.  Keep in mind, even healthier frozen meals should just supplement your growing cooking adventures.


Congratulations on taking the first steps in your PEA program!  I wish you the best of success as you strive to cook more and eat better.

Although not part of the PEA program, there is yet another healthy option: Micro-Catering by Culinary Princess Catering.  You can have a classically trained chef cook your meals for the week and deliver them.  Not only are the meals catered to your specific health and dietary requirements, but the food tastes fantastic.  Micro-Catering is convinient, healthy and scrumpdidlyumptious!

Thanks for working with me to debunk yet another myth and remove a harmful excuse to why you can't cook.

Next Time: Myth #3 "Cooking for myself and family is too expensive!  Don't you know we are in a recession?  Well, if you don't get it, McDonald's understands.  Why else did they invent the Dollar Menu?"

Myths. #1

A wise woman once told me, "Excuses are tools for the incompetent that build monuments of nothingness."  Did you know that some excuses have become so popular, so widely accepted, that they have propagated potentially harmful myths?  Many people have decided to use the same excuses repeatedly about cooking and their actions have have constructed misconceptions that have created monumental barriers for those lay people who want to learn how to cook.  In this blog series, we are going to tear down the myths about cooking.

Myth #1:
Cooking is hard!  It is so arduous and taxing that when I even think about cooking, I can feel the life getting sucked right out of me!

If you were living in 18th century France during the time of Marie-Antoine Carême, or you happened to be Laura from The Little House on the Prairie, this wouldn't be be a myth, it would be a reality.  I may love to cook, but I am not trying to churn my own butter either.  However, in the age of electricity, one pot cooking, and easy access to quality food (for most Americans...don't get me started on the lack of of American nutrition), cooking is much easier than you think.  The problem is in the misconceptions created by overworked home cooks.  For most would-be novice cooks, the image of slaving away over a hot stove for hours while the life drains out of you, puddles on the floor and mixes in with your own sweat and tears keeps you as far away from the kitchen as possible.  While that image does ring a bit true when you speak about professional cooking (gotta keep it real), everyday culinary expression doesn't involve nearly as much melodrama.  In fact, it can be quite pleasurable (don't give me that snarky look.  Yes, I said you can have FUN while you cook). 


Start simply.  When you first begin to cook, you may not have perfect knife cuts or intricately layered flavor profiles, but making yummy, nutritous meals is as easy as 1, 2, 3:


1. Embrace one pot cooking.  One pot cooking not only makes the cooking process easier, but it minimizes the amount of clean up required.  Starting off by making casseroles, lasagna, stews and braised meats will help you gain confidence in your own culinary skills and spark ideas that will help you continue to improve.  These meals tend to be quickly prepared on the stove top and then popped in the oven, which means that you can spend your dramatic slaving away over the stove time on better things, like drinking a glass of wine and dancing around in your underwear to your favorite Beyoncé song (please set a timer so you don't burn the food, you dancing machine you). 


A quick one pot recipe to get you going: Braised Chicken Legs & Thighs (Serves 4) 
Ingredients:

• Chicken Legs & Thighs (attached (4 pcs), or detached (8 pcs).  Skin on)
• Mirepoix: 2 cups onion, 1 cup celery, 1 cup carrot (all rough chopped)
• Herbs: Bay Leaf, Parsley Sprig, Thyme
• White Wine (1/2 c)
• Chicken Stock (enough to cover meat 2/3 up)
• Garlic Cloves (2, rough chopped)
• Cayenne Pepper
• Neutral Oil (enough to coat bottom of pan/pot)
• Salt

Method:

1. Heat a saute pan with oil
2. Season Chicken on both sides with Cayenne Pepper and Salt
3. Place chicken skin side down in the oil and cook until skin is golden brown.
4. Flip the chicken over so that it is skin side up
5. Add Mirepoix, Herbs and Garlic
6. Add White Wine and reduce
7. Add Chicken Stock 2/3 of the way up the Chicken
8. Cover and bake in a 350 degree oven for approximately 40 minutes, or until chicken is done
1. *Note: Chicken is done when it is firm to the touch, 165 degrees F internally, the juices run clear, the joints are loose and the meat pulls away from the bone.
9. Serve the chicken with or without the Mirepoix
10. Enjoy!

2. Educate yourself.  We all know the now cliche adage "knowledge is power."  However corny that may sound, it is very true.  Cooking is about flavor and pleasure, but you cannot evoke an emotional response (the ultimate goal in my opinion), from your diners unless you first understand cooking and its proper techniques.  Only when you move away from being a strict recipe thumper and into the realm of flavor connoisseur, can you truly begin to fall in love with cooking.  


The most traditional way to learn anything is by taking a class.  While I think Culinary School is awesome, the average person just wanting to learn how to make better dinners for their family may not want to devote that kind of time to food.  Luckily, many culinary schools, such as Le Cordon Bleu, offer one-time Master Chef Classes that teach you techniques and new dishes.  Not only will you get to learn from the pros, but you will feel pretty spiffy in a working professional style kitchen.  Culinary School classes too heavy for you?  How about some light and fun ones instead?  There are many different classes, such as HipCooks, that will teach you how to make some great meals in a light and friendly atmosphere.  


If you are more of a bookworm, one of my favorite new books is The Flavor Bible.  While it does not focus on how to cook, it will tell you about various flavor combinations and affinities so that you can walk away from the recipes on the back of the Campbell's Soup cans and start creating your own signature dishes.  Other must haves in your collection are Mastering the Art of French Cooking by Julia Child, Escoffier by Auguste Escoffier, and The Art of Eating by M.F.K. Fisher.  


3. Get a cooking buddy.  Try out your new recipes on a willing participant.  You get to spend quality time with one of your closest friends while cooking for someone who is intently interested in the speedy improvement of your culinary abilities.  You can bounce ideas off of each other while growing as partners in your passion for food.  Cook for each other once a week, alternating weeks.  Step out of your comfort zones and encourage each other when things turn out a little "Cajun" (or burnt for those of you who have never used that excuse).  You can even go grocery shopping and farmer's market hopping together to see what new ingredients you can play with.  Never offering advice I haven't tried myself, my friend John N. and I started doing this when we were neighbors in college.  Not only did we grow closer as friends, but our food got better too!  

Next time: Myth #2: I am too hungry to cook!

Until we meet again, treat the kitchen as your friend, take baby steps to master your food and stay blessed! 

Party. (Catering. Part 2)

In my last post, Catering, I promised to let you in on the top 5 At-Home Catering Secrets you can use to throw a remarkable dinner party.  Always true to my promises, here you go...

Secret #1: Hire Culinary Princess Catering

Yes, this is a shameless plug, but can you blame me?  Since this blog so happens to be written by the owner of Culinary Princess Catering, I have it on good authority that their food is awesome!  Culinary Princess Catering currently offers hot and cold entrees and hors d'oeuvres cooked on site and/or delivered within the Greater Los Angeles Area.  Not limited to just at-home gatherings, we offer culinary and serving options for large and small parties and events as well.  Want great food everyday, but don't want to cook? We also offer personal meal planning and preparation, including recipes that account for special dietary concerns (weight loss, vegetarian, vegan, gluten free, just a picky eater etc.).  We will work with your budget and your vision of a desired outcome to produce quality, scrumptious food that you and your guests will love.  For more information, please contact Aleya at Aleya@CulinaryPrincessCatering.com.  I look forward to taking care of your culinary needs in true princess style!

Secret #2: Plan, Double-Check and Re-Plan

A flawless event is not only one where the guests enjoy themselves, but is one where you as the planner enjoys yourself.  One of the ways to minimize time in the kitchen, running to the store or crying in the cupboard is to plan ahead.  Two weeks before the event, plan your menu and create your ingredients list (see Secret #2).  Be sure to take any special dietary restrictions of your guests into account.  One way to avoid your friend's new boyfriend (who she really hopes is "the one") from blowing up like Will Smith in Hitch is to ask on the response card (or e-vite) for your guests to include any food allergies.  This may seem a bit much, but you would be surprised at the things people claim to be allergic to nowadays (allergic to all meat, chocolate and dairy?  Are you allergic to fun too?).

Pre-shop using your ingredient list to determine prices and quantities.  Current ingredient prices may come as a shock and cause you to adjust your menu or recipes according to your budget.  It is better to adjust two weeks out rather than the night before.  Don't get discouraged or try to buy outside of your means.  Keep it simple and you and your pocket-book will be happier.  Besides physically going to the store, one great way to pre-shop is online.  For example, if you sign up for Vons.com online shopping, you can see realistic prices without having to get out of your jammies.  Remember, buying in bulk will save you money, but only if you have a sufficient number of guests to consume the food you buy.  Don't buy 25 lbs of steak because it is a deal at Costco if you only have 4 people coming over (unless they are NFL players or something).  Contrary to popular belief, some "healthy" stores actually have better prices than your normal grocery store and would be worth checking out first.  I am not talking about Whole Foods (better known as Whole Paycheck) or Gelson's.  Think more like Trader Joe's and Sprouts.  Another great place to get inexpensive, but good food is your local Farmers Market.  

Don't forget to include beverages, cooking tools, disposable items and garnish in your budget.  It is the little things that can add up and bite you in your you-know-what when it comes time to actually make the purchase.  Come prepared to the grocery store with a list that has everything you need and use the will power I know you have to avoid picking up anything that is not on the list (yes, even that chocolate.  Go on, put it down). 

Secret #3: Have an "Ohh-Ahh" Menu

People can eat chicken with peas and mashed potatoes any day of the week.  Why not make Braised Chicken with a Chimichurri Sauce, Pommes Duchess and Légumes Glacés?  Sounds better, doesn't it?  It will taste better too.  All you did was add a simple sauce, pipe your mashed potatoes into little flowers (super easy) and toss your veggies in butter and a bit of sugar.  Getting your guests excited about the food you prepare doesn't have to be a difficult task.  Don't try to duplicate the most complicated Julia Child recipe you can find so that your sister-in-law will finally concede that your cooking is better than hers.  First of all, that is just plain petty and you two should find a more constructive way to deal with your differences.  Second of all, over extending yourself will probably blow up in your face (possibly in a quite literal fashion) and leave you the one with the feigned look of indifference at your sister-in-law's next flawless dinner party.  Keep it simple, but add small variations that provide enough of a kick to wipe that smug look off of a certain family member's face.

Your menu should include:

• Appetizers (even if just a cheese and fruit plate or Plateau de Fromages if you wanna get fancy)
• A main protein with a sauce (Ex would be the lovely Braised Chicken with a Chimichurri Sauce that you were getting ready to google)
  
• A starch (Pommes Duchesse, Rice Pilaf, Risotto, Polenta...)
• Veggies
• Garnish (Don't go crazy, just make it look pretty.  Try to stay away from boring parsley.  Not a rule, just a personal request).

If you are plating for your guests, don't be afraid to get creative!  For a reminder of plating tips, check out one of my past blog entries, Sexy.  (Note, the blog entry is called Sexy.  I was not referring to you, although I am sure you look fabulous!)

Secret #4: Prep & Cook in Advance
I know you were probably really looking forward to slaving over that hot stove and then crying to your fairy godmother about it later in true Cinderella fashion, but that drama is not necessary (sorry to ruin your moment).  Most things can be prepared the day before and simply reheated when it is time to serve.  You can just chop the veggies ahead of time and fire everything on the day of, or you can even sear meats in advance.  Please make sure to properly refrigerate and store all items that are prepared ahead of time.  Food poisoning will not get you a gold star as dinner party host, no matter how elegant you think your place cards are. 


Cooking in advance also allows you to look cute, calm and collected when your guests arrive.  Would you rather be poised like Bree from Desperate Housewives or frazzled and overwhelmed like Miranda from Sex and the City?  For this situation, Bree would be a wise choice.  Remember, a dinner party is more than just about the food; it is about an experience.  You want to have the time to enjoy the experience with your guests and avoid stressing out in a kitchen.  Cleaning as you go will also allow you more time laughing about college memories in the dining room and less time cursing out baked-on food in the kitchen. 

Secret #5: Don't Go with the Flow, Have the Flow Go with You
Wouldn't it be a shame to have a gorgeous menu planned out, break out your highly-coveted Louboutins, sear your meat to perfection and then realize that you don't have enough plates to serve the sit-down meal you had planned?  I think I just shed a little tear for you in that unfortunate hypothetical situation.  The good news is that you can avoid mishaps like that by realizing you are in control of the flow of food at your dinner party.  Although you may not like the idea of a steam table buffet line, self-service may be a wise choice if you don't have enough plates for all courses.  If your heart is set on showing off the presentations skills you learned from my blog (hehe), there are several places that will rent plates at a reasonable price.

Besides making sure to have the necessary supplies, timing is critical to your successful party.  Make sure to strategically time and position appetizers, salad, main course and dessert so that they work with the space you have available and don't leave guests wanting.  If you are a planning to be a one person show, be sure that the food is kept at the proper temperature during courses.  Setting a tentative schedule guideline may also be effective in keeping your party running smoothly.


I wish you the best of success at your future dinner party!  Yes, I do expect an invite ;-)

Show your guests what you got, make it look easy and stay blessed TCP Friends!

Catering.

The first of anything is usually a momentous occasion that incites celebration (if it is a good first, that is.  We aren't talking about your first broken arm or your first car crash.  Think positive people).  The first time I learned how to tie my shoe, I remember the high five my mom gave me and there were smiles all around.  The first time I brought home a bonafide paycheck, I placed the stub on my wall and strutted proudly around my room in the new shoes my short-lived earnings gained me.  My first kiss required an initial quizzical look followed by a big-toothed smile and three-way calls to my best friends.  Out of all the firsts in my life, the one currently reigning on the recent Proud Moment Throne is the first official event of my catering company, Culinary Princess Catering.

On Saturday, August 13, Culinary Princess Catering provided the food for my sorority, Alpha Kappa Alpha Sorority, Inc, Eta Lambda Omega Chapter's Mentor-Mentee dinner.  Despite the nerves me and my Sous Chef, Veronica R (A.K.A. Ms. Fabulous) had, the event was a smash hit!  I cannot thank my Sorors enough for attending the event and for all of the loving support you continuously provide.  Not only did the ladies return for seconds and thirds, but many asked for to-go containers.  If that isn't a huge compliment for a chef, I don't know what is!

The menu included Bourguignon d'Agneau (Braised Lamb), Salmon with Mango Salsa and Sweet Honey Sauce, Rice Pilaf aux Champignons (Rice Pilaf with Mushrooms), Haricot Verts with Garlic and Bell Peppers (Green Beans), Plateau de Fromages (Cheese Plate), Spring Salad with Carrots, Apples and Strawberries in a Strawberry Mint Vinaigrette and an Oreo Cookie Cheesecake decorated with Pink Rose Petals and Chocolate Leaves.  Check out the slide show at the bottom of the post for pictures.

While the catering industry would be overjoyed if everyone used a caterer for each event they held, I realize that is not realistic.  So, out of the goodness of my heart, I will let you in on a few secrets to planning a stellar dinner party at your own home...

....in my next post :-)  Stay tuned for the Top 5 At-Home Catering Secrets you can use to throw a remarkable dinner party.  In the meantime, eat well, celebrate your "firsts" and stay blessed!

Polenta.

I like it hard. The firmness, warmth and structure feel wonderful in my mouth.  It is an unmatched comfort that I look forward to enjoying on a regular basis.  Some like it soft. I guess it is a personal preference, but they don't know what they are missing. How do you like your polenta?

Whether you have experienced the joys of polenta or not, most of us (especially black folk and particularly soulful others) have had grits. News flash: They are the same thing! Secret: Us culinarians have devised a strategic system to confuse and bewilder customers by calling simple things, like risotto and polenta, by fancy names so that we can charge more money. I may get kicked out of the order for telling you that, but I had to get it off my chest. I couldn't let my TCP friends remain in the dark any longer! However, don't get it twisted. Culinary Princess Catering charges more for polenta than grits. It is the extra love that jacks up the price ;-)

Polenta is coarse ground yellow cornmeal that is cooked in a very similar way to simmered rice.  While grits may be polenta's white cousin (no racial joke intended.  Promise), polenta is usually seen as a more refined dish that is eaten in a variety of ways that extend beyond typical breakfast preparations.  As alluded to earlier, you can eat it soft (5 parts water to 1 part cornmeal) or hard (3 parts water to 1 part cornmeal).  I prefer the hard method because it is so versatile!  After you have cooked it, you can lay it out on a sheet tray, let it cool in the fridge, cut out cool shapes and then fry it to crispy perfection, as seen in the picture above.  You can top polenta with sauces, eat it with cheese or enjoy it plain.  No matter your preference, polenta is a great option for changing up your dinner starches from rice and potatoes. 

To cook polenta, simply add the correct ratio of water or cooking liquid (stock, milk etc) to a sauce pot.  Slowly stir in the cornmeal and keep stirring over medium heat until you have achieved the desired consistency.  Feel free to incorporate other flavoring agents, such as cheese and fresh herbs.  The possibilities or only bound by your imagination!

Expand your cooking horizons, find comfort in new food and be blessed TCP Friends!

Risotto.

Smoked Gruyère Risotto pictured with Top Sirloin Cutlets, Red Pepper Asparagus & Red Wine Reduction

Just for fun, I asked my friend if she knew what risotto was and she replied, "not really, but I know it is something I can't make."  Hmmm... you can open up your own business and raise 2 kids, but you can't make risotto.  That doesn't seem like it adds up, does it?  Further in my risotto exploits, I made some risotto for another friend and she asked, "So, what box did you start with?"  After I got through being appalled at the suggestion that I would use a box and reminding her that I am in culinary school, she became a bit disheartened.  She said, "Well, if it didn't start from a box, I have little hope of recreating it."  Sheesh!  Who knew that risotto could have such a grave effect on the culinary self-esteem of such powerful women?  After witnessing firsthand the intimidating hold that risotto seems to have on the college-educated female population, I decided to take a stand and unmask risotto once and for all. 

Risotto is just rice, y'all.  Don't get spooked.  While it is scrumdidlyumptous, it is super easy to make.  It looks fancy and can taste very rich, but it is not that much harder than making normal steamed rice (unless of course you are used to Uncle Ben's Instant Rice.  If that is true, you might have a steeper learning curve.)  To be more specific, risotto is a way to cook rice, not a recipe in and of itself.  It has a creamy consistency, but with a definite bite.  Although it is typically made with Arborio rice, you can use regular rice. There are many different flavoring agents that can be used in risotto, including cheese and fresh herbs.

Let's Get Cooking:
Risotto is a traditional Italian way of cooking rice, thus the cooking method has nifty Italian-titled steps.   

1. Soffrito: In a saute pan, sweat 1-2 oz of onions in butter or oil. (To sweat means to cook until tender, but not brown)
2. Riso:  Add the rice to the pan and cook until shiny.  This is called "pearling."  The butter or oil will coat each grain individually, preventing the end product from looking clumpy. 
1. If you are using long grain rice, you would add approximately 2 parts liquid to 1 part rice.  If you are using Jasmine rice, the ratio is 1.75 parts liquid to 1 part rice.  If you sprung for the short grain Arborio rice, the ratio is 1 part liquid to 1 part rice.  Keep in mind, you may need more liquid than the ratio calls for to cook the risotto to al dente perfection.
3. Vino:  Add 1-2 oz white wine and reduce (simmer) until most of the wine evaporates.  If you don't let the wine evaporate, the resulting risotto will taste like it has been bar hopping all night.
4. Brodo: Add the liquid, most likely chicken stock, a little at a time and stir to prevent scorching.  Add 3 fl oz or so, stir and wait until the liquid is mostly absorbed before adding another 3 fl oz.  Continue until the rice is cooked al dente and has a creamy consistency.  You can use other stocks, milk or plain water as your liquid.  The liquid you use depends on what you will be serving the risotto with.
5. Condementi: Mix in a generous amount of butter and add your "garnish" or flavoring agents such as Parmesan cheese or fresh basil leaves.  Some even finish their risotto with a dab of heavy cream to add richness.  Don't forget to season with salt throughout so that your end product isn't bland.  Note: It is a general rule to not finish risottos made with fish or shellfish with cheese.  I didn't make the rules, I just break them hehe.
6. Enjoy :-)

Pretty easy right?  Now go out and kick some risotto behind!  Don't forget to let me know how it turns out!  (I know you will do great)  Feel free to send me a picture of your risotto mastery via Twitter @PerlaNovela1908 or post a link to your pic in the comments section below.

Yes, I am the Culinary Princess and I am unmasking would-be culinary behemoths one technique at a time ;-)

Stay confident, get excited about food and be blessed TCP Friends!

Stock.

My food and I come from good stock.  My mother, who is awesome, has taught me the values and life lessons that have made me the woman I am today. The most important lesson I have learned: always listen to your mother. Despite my residual teenage rebellious tendencies, I know (sometimes grudgingly) that she is always right (sigh... there is going to be no living with her now that I have openly admitted that lol).  So when my mommy says that she 'recommends' I write about how to make good stock because her friend has an ardent curiosity and she think it will be an interesting topic for most of my readers, I gotta listen. (Watch her be right (again) and this will be my most highly read post lol).

Blog readership aside, my mommy is right (of course) in her desire to spread the art of stock making.  A good stock, be it veal, chicken, beef or fish, is the basis for all good food (we aren't talking about boxed food people).  The quality of the stock used will determine the flavor, depth and consistency of your food.  Although my recent discovery that Swanson's makes stock, not just broth, thrilled me and my lazy side (don't tell my chef instructors), nothing can replace a fresh, homemade stock.

The Difference Between a Stock and a Broth:
No, it is not a good idea to use a broth when the recipe calls for a stock (yes, I felt you thinking about it). You will have a less flavorful product that might not be the right consistency, or might not even come out at all. The difference between the two: gelatin.  A stock is a clear liquid flavored by soluble substances extracted from bones, vegetable and seasonings. A broth is made with meat, not bones. Gelatin is extracted from the collagen in the bones and makes a good stock jump and jive like jello when it is cold. A broth can't even come close to a stock's rhythm.   Stock is much more flavorful than broth and provides a distinctive mouth feel.

Stock Uses:
Everything.  Next topic...

No, really. Stocks are used is most dishes and sauces.   You use stock to braise, make soups, flavor rice dishes, flavor vegetables, etc... In most recipes that call for water, a good stock will help you kick it up a notch.  One key component about a stock is that it can be reduced to intensify the flavor. Reduction evaporates the liquid while concentrating and infusing the flavor with the other ingredients and thickening the final product.

Seven Principles of Stock Making:
While not quite up there with the 10 Commandments, the Seven Principles of Stock Making are important rules to follow if you want to make good stock.

1. Use cold water to start, not hot
2. Simmer, never boil.  Boiling will make the stock cloudy because it emulsifies the fat
3. Skim the scum off the top frequently
4. Strain carefully when complete through a china cap and/or chinois (dropping the stock)
5. Cool quickly in an ice bath (put the stock pot in the sink, surround with ice and stir.  Must get below 70 F within 2 hours and below 35 F within 6 hours.  Do not put directly in the refrigerator.  It will not get cold fast enough and may spoil other foods by warming up the internal temp of the refrigerator).
6. Store and label in the refrigerator
7. Defat the top before using

Types of Stock:
Stocks come in 2 main varieties: brown and white.  The difference is that the bones and mirepoix for brown stock are browned in the oven and are not in white stock.  They worked with Captain Obvious to come up with those titles.  The younger the animal, the more gelatin there is in the bones and the better the stock will be.  That is why veal stock is usually preferred to beef stock.  There are also specialty stocks, such as lobster stock.

Making Stock:

Stocks follow the simple ratio of 5 qts water to 5 lbs of bones to 1 lb of mirepoix.  Besides any aromatic herbs you would like to add, such as thyme, parsley or bay leaf, a stock only has those three ingredients.  You can scale the amounts up or down, depending on how much stock you would like to make.  The mirepoix ratio is 50% onion to 25% celery to 25% carrots.  If you are making white stock and want it to be truly light in color, you should use the mirepoix ratio of 25% leeks to 25% onion to 25% celery to 25% parsnips.

White Stock Process:
Most likely chicken or veal

1. Add bones to large stockpot and cover with cold water just to the top of the bones
2. Bring to a boil and then turn down to a simmer
3. Skim the scum off the top
4. Add the mirepoix
5. Simmer for time specified below 
6. Skim regularly
7. Cool down in ice bath
8. Refrigerate
9. Defat the top
10. Enjoy :-) 

Brown Stock Process:

Most likely veal or beef

1.  Roast bones in a single layer in a 450° F oven until browned
2. Transfer bones to stockpot and deglaze roasting pan with water (use water to loosen the drippings off the bottom of the pot).  Add deglaze to stock pot
3. Cover bones with cold water just to the top of the bones
4. Roast the mirepoix until brown.  Brush with tomato paste and roast until paste turns a rust color
5. Skim scum off top of stock
6. Add mirepoix
7. Simmer for time specified below
8. Skim regularly
9. Cool down in ice bath
10. Refrigerate
11. Defat the top
12. Enjoy :-) 

*Note:  You can use the stock right after making it, but be aware that it will contain a lot of fat.  If you cool and refrigerate first, it will be much easier to take the fat off becuase it floats and solidifies on the top.  Be warned: it looks gross.

Depending on the types of bones you use, you will need to cook the stock for a certain length of time.  Please note that you do not start the time until after you have skimmed the scum for the first time and added the mirepoix.  While the times below are general guidelines, most chefs prefer to cook beef, veal and chicken for a longer time, up to approximately 24 hours.

·         Beef Bones: 8-10 hours

·         Veal Bones: 6-8 hours

·         Chicken Bones: 3-4 hours

·         Fish bones: 30-45 minutes

·         Vegetable: 45 minutes

So there you have it: the art of stock making.  I know that it is a lot and may seem a bit complicated, so if you have questions, feel free to comment in the comment section of this post.  I pray that you are successful in your stock making endeavours and if you know my mom, be sure to thank her for this post :-)

Make good stock, cook good food, and stay blessed TCP Friends!

Brave.

Despite my better judgment, I fear failure.  I know that faith should help me transcend my fear, but in the back of my mind I keep saying, "You know, I don't know what the heck I am doing!  Can anyone else tell?" (Come on, you know you have thought that too.  Fess up.)  I am a 20-something year-old woman with grandiose plans to open a catering business, grow that business and take over the world (the last part is a bit of a stretch, but only a little).  Without my 100% faith in God and the path that He has put me on, I would be...well... screwed.  Thank goodness that God encourages me on a daily basis by continuously blessing me.  Many of you reading may be in your own world domination battles and might be feeling a bit overwhelmed, as I was.  While my blog is mostly about food and all things surrounding it, I also want to encourage my fellow Superwomen (and Supermen) with Pinky and the Brain ambitions.  (Sidenote: If you have all the encouragement you need, but want some great food ideas, check out the recipe tab of my blog).

I am stepping out of fear and into bravery by simply opening my eyes and looking around me.  I am looking at where I have been, where I am and where I am going.  A few things I have noticed...

My actions are producing fruit.  Since God means all things for our good, even difficult situations you find yourself in during your quest for victory will end up aiding you.  When you are on the path that God means for you to be on, you will notice that your work pays off.  I started with 0: $0, 0 resources, 0 ideas and 0 clear purpose.  Now, after a very short time, I am on a path and am not stopping!  Especially through prayer, components and resources will come together and you will start producing results, or fruits, that are encouraging.  I have been blessed with mentors, clients, resources, advice and support that have begun to elevate me and my business to newer levels.  While I still have a little ways to go before I am featured on the cover of Forbes or applauded on the Food Network, diligence and faith will get me there.  They will get you there too.

My eyes are leaps ahead of my hands.  To avoid becoming discouraged with any minor setbacks, I look forward and upward, past the current task at hand.  Try writing down your goals and referring to them on a continuous basis.  Not only will this keep you motivated, but it will help form new ideas for better ways to achieve your desired results.  As you walk the walk, God constantly informs you of which steps to take.  By keeping your path clearly in focus, you can stop walking and start running.  

I just keep swimming.  The first wild leap of faith into culinary was in some ways the easiest step.  It was like diving into a cold pool after sun bathing all day.  The pool is calling to you, but you aren't so sure about the whole water thing (if you are a black woman, you can really understand where I am coming from).  However, once you jump off the diving board, you can't go back, even if you wanted to.  You have to just let go and fall.  Now that I am in the water of my new profession, I have to use the full force of my faith to stay afloat.  In the enduring words of Dory from the Disney movie Finding Nemo, "...do you wanna know what you've gotta do?  Just keep swimming."  No matter the obstacles, just keep swimming.  One of my favorite gospel songs, "Stand" by Donnie McClurkin, reminds us that after we have done all we can, we should just stand and be sure that God's got a purpose and plan for our lives.  Whether you prefer to stand or swim, continue to partner with God to work towards your goals.  I have faith that you will be successful! 

Tasty.

Revelation: I like food that tastes good.  This may seem like a very obvious statement, but when was the last time you really tasted something?  A lot of the food we eat is good to us because it is familiar, not because the flavor dances on our palates.  I want palate dancing food, gosh darn it!  If you know me, you know that I have an extreme weak spot for Wendy's (#6 Spicy Chicken Sandwich Combo, medium size, no tomatoes, add cheese and pickles with a coke).  However, recently, I began to question whether my Wendy's Achilles's heel exists because the food actually tastes good or because it is an emotional comfort food that helps me recall memories of eating the crispy chicken goodness when I was a kid with my mommy.  Personally, I think the #6 is so good that I would classify it as a palate dancer, but most culinary snobs would probably say I like it because I just don't know any better.

Since I am in culinary school, it is probably a good idea if I at least learn what the culinary snobs are talking about before I ignore it and pull up to the Wendy's drive in window.  This means I have to learn how to taste like them, right?

Let's take a step back...we all put our pants on one leg at a time and we all have the same taste buds.  Anyone can learn to refine their tasting abilities (snobbery not required).  Taste is simply one of our basic senses.  The trick is learning how to interpret and analyze what you are tasting.  Think back to elementary school when you had to look at the tongue diagram.  If you didn't benefit from that in-depth of an elementary school education, or you were more concerned about recess, just look at the picture on the top of this blog post.  We have the ability to taste salt, sweet, sour and bitter in various locations on our tongues.  We can also taste the lesser known umami, which is savory.  Great tasting food does pirouettes on the various taste buds creating a flavor profile that makes us smile blissfully without realizing we have sauce on our chin.

Ready to fire up those taste buds?  Karine J, a fellow budding chef at Le Cordon Bleu, gave me a fab tasting guide that I wanted to share with all of my TCP Friends.  Use the following questions to learn how to taste your food.

• What is the overall first impression in appearance, smell and taste?  As mentioned in Sexy. how food looks will determine how much the diner enjoys their meal.
• What are the primary flavors?  Can you taste salty?  How does it tango with umami?  What do you taste first?  Are there many layers of flavor or only one overpowering flavor behemoth?
• What subtle aromas and flavors are present?  Sometimes the best flavors wink at you at the end of the bite.  Does that crème brûlée have a hint of lavender?  Was that a honey sweetness lilting off the end of that pasta sauce?
• How do the components of the dish taste separately and together?
• Do any variations in texture or temperature enhance or detract from the dish?  Spicy foods will seem even spicier when the food is served hot.  Is that a nasty mush or a delectable cream?
• What ingredients and cooking techniques were used to create the dish?  Can you taste every ingredient?  Can you guess what might be in Big Mama's "special sauce"?  (How much you wanna bet it's ketchup?)
• How could the dish be improved?  Now don't get crazy.  Don't go around acting like you are a Certified Master Chef just because you discovered your taste buds.  Keep you opinions to yourself unless requested, please and thank you.

Learning how to taste more accurately will help you enjoy your food.  It will also make you slow down and savor each bite.  You might even have the side effect of actually paying attention to your dining partner (shock and awe!).  

Now that I have shared the super hidden, ultra confidential, top secret secrets of culinary snob tasting, there are a few rules you must follow:
Rule 1) Don't get all rude and snotty with the cook just because you think you are a master taster now.
Rule 2) Slow down and enjoy your food
Rule 3) Try the #6 Spicy Chicken Sandwich at Wendy's
Rule 4) Cook!

Announcement: God is good!  I am the new LA Cooking Examiner on Examiner.com!  To read all of my articles, please use this link: http://www.examiner.com/cooking-in-los-angeles/aleya-williams.  Don't fret, I am going to do my very best to make sure that my blog and Examiner.com pages have unique content.  That means you should read them both!  In fact, I highly encourage reading both, because the Examiner.com page could help me financially while I am in school (that means it is a paying gig).  Think you got what it takes to be an Examiner?  Click on my referral link to apply: http://exm.nr/lZviNw.

Enjoy eating, smile with your mouth full and be blessed!

Sexy.

There is a reason the act of fine cooking is called "culinary arts" versus "culinary slap-it-on-a-plate" or "culinary piles of nasty looking food."  Besides the sometimes painstaking technique involved in making food taste amazing, making the dish look appetizing is equally as important.  It takes a true artist to create a nutritious, Michelle Obama approved meal and turn it into a thing of beauty.

Sexy food is more than just plopping the recommended portions in the appropriately colored space on the "Choose My Plate" food plate.  Food that inspires the aptly, yet raunchily named "food porn" makes you salivate while looking at it on your computer screen (no judgment).  Sultry food beckons you to seek after it, call to it and pay until your pocketbook looks at you in disgust for it.  While I have never eaten at Thomas Keller's Bouchon or The French Laundry, I am craving a trip solely based on how enticing the food looks (that and their iron-clad reputation and ultra-amazing chef).  While you may have not won a James Beard Award, have Three Michelin Stars or be a Master Chef (CMC), you can still strive for plating perfection with your everyday culinary creations.  We all know that you are sexy, so have your food look as good as you do.  

Beauty.  Think of food as a medium for artistic expression rather than utilitarian nourishment.  Take pride in your presentation and find joy in the impressed faces of your friends and family (because, just in case they were wondering, you are the bizness).  The five components to a Playboy worthy entree plate are Protein (5-7 oz), Starch (3-4 oz), Vegetables (3-4 oz), Sauce (2 oz) and Garnish.  Please note these are traditional French cooking portions.  They are not Obama sanctioned.  A well-plated dish takes 4 style points into account: Colors, Shapes, Textures and Flavors.  Play with the plating components and style points as you would paint on a canvas.

Other Tips:

• Try working in odd numbers (3 slices of chicken breast, 5 small lumps of crab meat).   People are naturally drawn to the symmetry and balance that odd numbers provide. 
• Play with plate size and shape, but make sure the portion size coincides with the size of the plate.
• While classic plating encourages chefs to place the protein in the middle of the plate, modern ideas allow for the main ingredient to be placed anywhere.  Keep in mind that the highest item on the plate will most likely be the focal point of the dish.
• White plates work best.  It is always better to use a clean, blank canvas.
• NEVER put food on the rim of the plate.  You can get artsy, but not that artsy
• Don't be afraid of negative space in between food items.  It is ok to see the plate sometimes (before you have eaten everything off of it).
• Serve hot foods on oven-warmed hot plates (don't burn yourself!) and cold foods on freezer-chilled cold plates.  Your diners will enjoy their food better at the appropriate temperature.  No matter how tantalizing your presentation, cold food that should be served hot is not sexy. #epicfail
• Garnish with dish-appropriate items and feel free to play with different cuts for veggies etc.  Be adventurous!  Remember, you have entered into a life-long, committed relationship with food.  All married couples know that a successful relationship needs to maintain a bit of spice!

The Beast.  Most of us are guilty of dropping a dollop of protein next to a mush of starch and tossing in a few veggies (more for moral rather than nutritional purposes).  PSA: Stop the ugly food movement!  If the plate looks like you didn't care about the food when you cooked it, why should  I care about it when I eat it?  Also, don't overload your plate!  Besides taking away from your personal sexy (thunder thighs), overloaded plates are not beautiful.  Just like in the world of fashion, simple and elegant are always the best options.  You would be surprised how much a clean presentation can turn your dinner from an obligation to an invitation.   Haphazard piles of food make eating a means to an end.  Why not make your meals culinary adventures instead?

I would love to see your plate designs!  Send me pics via Twitter @PerlaNovela1908 or stick a link to your pics in the comment section of the blog.

Get in touch with your creative side, love your food and stay blessed!

Plate Design by Culinary Instructor Chef Shane.  Perfection!

Mecca.

 
Legend has it that early in the morning, while this Princess is still dreaming of her latest Navarin D'Agneau Printanier (lamb stew, sub beef) triumph, dutiful observers of the culinary arts begin to descend upon their holy site: Restaurant Depot.   They come from quaint mom and pop establishments and classy catering companies in a myriad of vehicles ranging from small cars to light rigid trucks.  While it is known that they arrive in a constant stream that undulates in trickles and droves throughout the day, the annals are a bit vague on whether or not they fully prostrate themselves in front of the door before they enter.

These culinary pilgrims religiously make the same cuisine-driven Hajj several times per week, called by what few other places can offer: low (very low)-priced, high quality food.  Non-culinarians are prohibited from even looking at the building (ok, slight exaggeration).  Don't even think about entering unless you 1) have a healthy respect for food and the art of cooking (passion, love and dedication to the culinary arts is a plus) 2) Need to buy large (like really big) quantities of food 3) get jollies out of taking an awe-inspiring jaunt through Costco's Costco 4) posses a valid resller's permit/business license or tax-exempt certificate (technically the only enforced requirement, but the other 3 are unspoken rules).  I have heard rumors that Le Cordon Bleu students can shop using their I.D. badge, but until I try it, I will leave that to the category of unsubstantiated juicy gossip.

Recently, my Le Cordon Bleu class was allowed to take a highly-coveted look within the inner sanctum of The Depot in Pasadena.  While the aisles and freezer section are a bit overwhelming for a novice visitor, true appreciation of the store's reputation comes when you look at the price tags.  Let me break it down... If I were to cater a five course meal for 50 people that included a shrimp cocktail appetizer, spring salad, cheese plate, beef main course and dessert, my cost would be somewhere around $550.  However, if I were to purchase the same quality food from Gelson's, I would spend over $1,000 for a paired-down three course version.  Cha-ching!  Are you a convert yet?  I know I am.

While many of you may not possess the necessary credentials to shop at Restaurant Depot, I know that my fellow entrepreneurs will appreciate the cost savings.  As I envision and plan my future catering enterprise, one of my concerns was how I was going to maintain a healthy profit margin.  Food contributes extensively to the cost of goods.  Add in labor, equipment and other overhead and you have very little money to live off of and plant for future growth.  After visiting The Depot and learning about other sects within the food biz (Sysco, McLane, Gordon, etc) I am feeling a bit more confident in my future business' ability to turn a profit.  I know that some seasoned chefs and culinarians are proponents of learning the food industry trade on the job versus in school, but I am grateful for all of the useful learning nuggets Le Cordon Bleu provides.  If nothing else, my education will empower me to feel confident enough in my knowledge to venture out and become a leader in the industry.  Soon, I will be one of the money-spending Restaurant Depot Pilgrims, ready to turn passion into profit.

I will be sure to let you know when I try out my I.D. badge to make a purchase at The Depot.  Anyone who wants to help me practice my profit making skills is highly welcome :-)

Follow your passions, increase your knowledge and stay blessed!

Saucy.

Picture this:  Homemade, fresh pasta noodles straight out of the pot after being boiled.  Smell their bread-y, pasta-y goodness.  Feel the warm steam against your face.  Slippery yet satisfying.   The sensation takes you back to your childhood and mom putting a big bowl of "spisghetti" in front of you with tender care.  

Now picture all of your fond memories that surround pasta.  Birthdays, weddings, your trip to Roma, the guy you met on your trip to Roma... Now remove the sauce (from the pasta, not the guy).  Kind of depressing, isn't it?  While we all love fresh pasta, the sauce takes center stage in every dish.  In fact, sauces reign supreme in most dishes and marry the flavors together while creating a fine balance within the flavor profile.  Have you ever stopped to appreciate the Hollandaise on your Eggs Benedict or the creamy Béchamel in your lasagna?  You might want to take a moment to say thank you before you hurt your favorite sauce's feelings.  However, if your favorite sauce is "Prego," I am going to need you to increase your fine culinary appetite just a smidgen. 

Ever wonder where all of those sauces come from?  Well, just like people, sauces come from their mothers (duh!).  In the 19th century, the "King of Chefs," Chef Antonin Carême, gathered all of the poor orphan sauces in the French cooking world and organized them underneath four Mother Sauces so they could all find loving, happy homes.  In the 20th century, the "Father of French Cuisine," Chef Auguste Escoffier, took all of the foster child sauces and put them in permanent homes when he further modernized Carême's placement system.  Escoffier defined the five mother sauces that are in existence in modern cooking.   Not to get too graphic, but when a mother sauce and some daddy ingredients love each other very much, they get together and have a daughter sauce.  The five Big Mama's are Velouté, Béchamel, Tomate, Espagnole, and Hollandaise.  No, Tabasco and Cholula were not mistakenly left off the list.  The daughter sauces are endless...

To make sure all my TCP Friends are educated sauce connoisseurs, check out some more about the Big Mama's:

Velouté

From the French adjectival form of velour, meaning velvety

Velouté is a sauce made from a white roux, stock, bouquet garni and mushroom peelings.  Velouté is most often used with poultry or seafood dishes.  Velouté daughter sauces include Sauce Vin Blanc, Albufera, Allemande and Normandie, to name a few.

Béchamel

Named after the Marquis de Béchamel (Louis de Béchameil, Marquis de Nointel) (1630-1703), a financier who held the honorary post of chief steward to Louis XIV

Simply put, Béchamel is Velouté with milk instead of stock.  It is made with a white roux, milk, onion with clove, and salt.  Béchamel is often used in lasagna and croquet-monsieur.  The daughter sauces of Béchamel include Mornay, Nantua, Mustard Sauce and Soubise Sauce.

Tomate

Tomate is a French tomato sauce that includes salt belly of pork (bacon), onions, bay leaves, thyme, tomatoes, onions, carrots, celery tomato paste, and a bouquet garni.  This sauce may use a traditional roux, or may simply have flour added.  Unlike the chunky tomato sauce that is used in traditional Italian cooking, French Tomate is strained using a food mill and chinois until it is completely smooth.  Tomate is used in countless dishes and has been adapted in almost every culture’s traditional cooking. 

Espagnole

Possible origins of the name: The Spanish cooks of Louis XIII's bride, Anne, helped to prepare their  wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This new sauce was an instant success, and was gratefully named in honor of its creators.  Espagnole’s role in sauce making was so paramount, the Jules Gouffé suggested changing the name to Française.

Espagnole is made with fonds brun (brown stock, usually veal stock), roux brun (brown roux), bacon, carrot, onion, thyme, bay leaf (bouquet garni) and tomato paste.  Espagnole daughter sauces include Sauce Africaine, Sauce Bigarade, Sauce Bourguignonne, Sauce aux Champignons, Sauce Charcutiére, Sauce Chasseur, Sauce Chevreuil and Demi-glace.  Espagnole is rarely used in modern kitchens due to the cost of ingredients and lengthy preparation time. 

Hollandaise

Named Hollandaise because it was believed to have mimicked a Dutch sauce for the state visit to France of the King of the Netherlands.

Hollandaise is a hot emulsification sauce or Emulsifiée (Froide et Chaude).  Emulsified sauces are sauces in which an amount of fat, in the form of oil or butter, is introduced into a water-based liquid.  Protein stabilizes the emulsion and keeps it from separating.  In most emulsions, egg yolks are used as the protein because they contain lecithin.  Mayonnaise is the cold version of Hollandaise and is sometimes referred to as the mother (or Little Mama, if you prefer) of cold emulsified sauces.  Although Mayonnaise is not a traditional mother sauce, it does have daughter sauces that are derived from it, including various aiolis, tartar sauce, rémoulade and gribiche.  Hollandaise uses heat and mixes egg yolks with a fusion of water and black peppercorns and butter. The most common daughter sauce of Hollandaise is Béarnaise, which includes a reduction of shallots, tarragon and a bouquet garni.  The most common use for Hollandaise is in Eggs Benedict.

My first homemade Mayonnaise :-)

After all of that, I am HUNGRY!  With my ode to sauces complete, I am off to tell my favorite sauces how much my stomach and I appreciate and love them.

Stay saucy and be blessed TCP Friends!

Tourne.

 

Tourne (tore-nay): 1. v. French "to turn." 2. n. An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served. The product is 2 inches long, 3/4 inch in diameter with seven sides and flat ends.

The difference between a cook and a chef is the pursuit of perfection and the ability to attain it.  Before I entered culinary school, never did I once say to myself, "hey self, let's take a potato and cut it into 7 even sides."  That is a chef thought, not a cook thought.  Seeing that I am striving to be a chef, I plan to master the tourne.  (Plus, my grade depends on it.) 

My first attempt was um...not exactly on target.  I ended up with a stubby looking dented rectangle.  Not sexy.  However, as I continue to practice, I am getting a bit better.  I have moved to a football shape (finally) and am slowly working on getting the sides even.  Frankly, the ease at which the chef in the video tournes a potato is slightly sickning.  But, I guess that's what eons of professional cooking will get you.

Not to get all philosophically religious on you, but I feel like I am the potato and God has a REALLY sharp tourne knife.  As I pray for Him to open the doors he wants open and close the doors he wants closed, I also pray for Him to take away all that is unlike Him.  As He turns me around and around, I am in a constant cycle of learning from the past while being shaped for the future.  Since God is definitely a pro, I have no doubt that His perfection will produce a precisely tourned Aleya when all is said and done.  Gosh...don't you love it when food has a higher meaning?

Sidenote: I have received numerous questions about how to subscribe to my blog.  The easiest way to get up-to-the-minute The Culinary Princess (TCP) news is to subscribe via e-mail using the widget at the right.  Can't wait to share more with you!

Day 1.

So Excited on my 1st Day at Le Cordon Bleu!

 

Butterflies in my stomach.  Extra deodorant.  Frequent mirror checks.  Leaving an hour early for the 20 minute drive.  Overly broad, nervous smiles...  It must be the first day of school.

Have you ever noticed that no matter how old you get, that "first day of school feeling" never changes?   From elementary through jr. high, high school and college, the first day always brings a potent mixture of excitement and nervousness.  You would think that after having endured all of the classic symptoms before, I would be very mature and adult about the whole thing.  I should be polished, poised and princess-like.  I should walk into the teaching kitchen, hand them my calling card and say, "Hello.  My name is Desné. Aleya Desné.  The Culinary Princess."  All of the other students would look upon me in quiet reverence as I glide effortlessly to my seat.  (Just in case you were wondering, yes, you did just read part of the overly-optimistic dream I had the night before the first day).

My reality was um...different than that.  I proudly tied my chef's cravat (neckerchief) on my first try and had taken 1 1/2 hours the day before to press all of my jackets and accessories.  If something embarrassing was going to happen during the day, at least I was going to go down looking crisp.  I had watched the "What to Expect from Culinary School" video several times for behavior clues and was ready to blend in to the culture.  I had way too many pens and three notebooks for my 2 classes (you know, just in case).  My boyfriend was crazy supportive (as always), but as I walked out of the door, I felt like I was about 7 years old and just wanted my Mommy.

Besides the normal first day jitters, why was I so extremely nervous?  I had a lot riding on this!  I had started talking to all of my The Culinary Princess (TCP) Friends, such as yourself, and proclaiming how much I wanted to be a chef.  I had used my passion formed rhetoric to convince naysayers that not only did I still have all my marbles, but I was going to be the bomb.  What if I didn't like it?  What if the whole experience was horrible?  What if I was stuck in another situation that I hated and had to rely on my work ethic and drive to push through?  What if the people were mean?  What if I really can't cook?  What if the shoes were even worse than the looked?

I so didn't have anything to worry about ::brushes off shoulders::  (Pffhh... I wasn't concerned for a second.)  Not only did I LOVE my first day, but my classmates are extremely nice.  I already feel like I am in a fledgling brigade.  The system is a bit militaristic (Yes Chef!  No Chef!), but the Chef Instructors are supportive.  No disrespect to my Trojan Family, but they seem to be more concerned about my individual success than my USC Professors.  Its like each student has their own culinary entourage.   Every student is different...like for real.  If you want diversity, go to culinary school.  Besides the fact that there are like 6 women in my section of 40 people, we might as well be the next United Colors of Benetton ad (with a few extra Latinos). 

On Day 2, we used the knife kits we received on Day 1 to begin learning precision knife cuts.  The next time you go to a restaurant and see the perfectly cubed potatoes or carrots, please take time to admire them.  Look at them from different angles.  Appreciate their beauty.  Those are HARD to make.  We literally measure each cut with a ruler when we are getting started.  Check out one of the many cuts on YouTube.  Be impressed hehe.

My first week of culinary school will be cut short by a previously planned Sorority trip to Seattle, but I am SO ready for next week.

Be blessed TCP Friends!