Menu planning is fun, especially when you collaborate with others who can understand you and vice versa.
“For humanity, the two most universal languages are music and cuisine. Every town in the world eats and every town has music.” ♥
Last year I officially bought my first 8 inch chef’s knife. It was beautiful. I was walking hazily through downtown and strolled into a cutlery shop by a French soul food house and had an impulse to buy my first real knife for my first real kitchen gig. $120 later I had purchased my first knife. I had purchased a WU, I had never heard of the name before, but felt a sudden connection with the shiny sharp object.
A chef told me a story about how Samurai’s never picked their swords, instead the swords picked them. Same story with chefs, and how when you grip a knife you will immediately know “the one” he said. One after another I softly yet firmly wrapped my 5 fingers around the many handles. I envisioned what the perfect knife would grip like, chop like, slice like, and dice like within my grasp. Really…really when I held on to that light wooden handle I knew that this would be my knife…THE KNIFE. It was perfect. The weight, the way my hand gripped the handle, along with the beautiful Japanese aesthetic mixed with the western rocking motion of a knife. I carried it with me in its box nearly everywhere I went in my black leather purse.
In the next couple of months I learned that having an extremely sharp knife is completely addictive, not to mention useful and essential. I learned to love to slice green onions, celery and just about anything in my grasp. My favorite is probably hearing the crisp and smooth crackle of cutting through the skin and flesh of certain vegetables and nuts.
So I continue to cook.
The other day Daniel asked me if I could think of an idea for him to bring to a work potluck…CHILI I exclaimed. It’s pretty hearty and delicious and very easy. SO here it is… MY RECIPE!!
Hearty Stout Chili’
This Chili is great because it packs the right amount of heat and has a great spice medley that works with the bold and rich quality of the meat and stout. It’s texture is not too soupy but also not too thick but is also extremely hearty…just right in my book.
2 lbs Ground Chuck
1 medium yellow onion
3 cloves garlic
1 bottle of Guinness or hearty Stout
1 can crushed tomatoes
1 Can tomato paste
2 cans Kidney beans
6-7 leaves of Fresh Sage
3 T. Apple Cider Vinegar
1 /4 Cup Brown Sugar
2 T Salt (adjust as needed)
Pepper to Taste
A. 1 T Cumin
B. 1 T Smoked Paprika
C. 1 T Chili Powder
D. 1 T Cayenne
Prep: Dice onions to ¼ inch dices. Rough chop garlic.
With a pot at medium heat add Olive oil when oil is rippled and heated through begin to add the aromatics: onions and garlic, let the onions sweat a bit till slightly translucent. Add ground beef and roughly break apart (Do not aggressively break down the meat because as it cooks it will break down itself.). Brown beef slightly and add all of the spice mixture and let it bloom.
After 5-10 minutes and sides are slightly browned and caramelized add the bottle of stout. Bring to boil and add enough water to cover aforementioned ingredients about ¾ of an inch.
Now add the tomato paste, the can of crushed tomatoes, kidney beans, the 3 Tablespoons of Apple Cider vinegar and brown sugar. Bring to boil turn down heat and let simmer. 30-40 minutes.
Chiffonade the Sage leaves and roughly chop those into smaller pieces. Stir this to the Chili before serving.
I really like this recipe so enjoy.
I still have to tell myself that it has been a little over a year since I started this blog…a little over a year since I started to cook professionally and here I am…a little over a year later.
But, it wasn’t very long since I started to teach the group of kids at the Thrive house to cook. And it wasn’t very long that I had learned how awesome it is to cook for those who truly appreciate your presence and your food. I love those kids and this past Monday was my last class with them for 2009. Lets go through the past weeks of cooking.
Week 1- Introduction – 4 girls gave them a questionnaire, introduced myself, felt uncomfortable, continuous giggling. One girl stated that she watched Lydia Bastianich on PBS, “Lydia’s Kitchen is my favorite show along with Cooks Kitchen”. This got me so excited for the rest of the classes….
Week 2- Turkey meatballs and a home-made marinara sauce, Green Salad with carrots and red onions and a balsamic vin. Taught the kids the ratio of avinaigrette…an acid…an oil…seasoning (salt pepper). Taught the students to taste as they go, and let them season the all the food. Taught them to salt their pasta water that “it should taste like the sea”, taught them to chiffonade basil leaves. Let them roll the balls, brown the meatballs, they minced and diced and sliced and the meal was a complete success. Cleanup was a bummer for the coordinators.
week 3- Smoked Turkey and kale soup. Found out that There was NO BUDGET for the classes. Went to the SF Foodbank for the first time to pick out ingredients for the class that morning; Cabbage, potatoes, onions, kale, daikon, garlic, carrots, apples. That day boiled some water with the turkey wings 3 hours, added some chicken stock for more richness, roughly chopped the daikon and put it in the broth for extra warmth and body, 5:00 set up whiteboard with list of ingredients. Desert? Yes. Apple Crumble? Yes ! Apple crumble it is. taught the kids to slice, chop, dice, and grate. Took out the turkey wings cooled them and let them strip off the meat to put back into the soup. Sliced some apples, brown sugar and cinnamon flour and butter and a bit o salt 30 minutes for desert & 30-40 minutes of simmering the soup, some cheesy garlic bread and yes, dinner was served. Timing? Still not so good. Out of class at about 8:00.
Weel 4 – Still had the leftover turkey in a tube from the foodbank. Hmm....still had potatoes…hmmm…okay well lets do mashed potatoes and turkey gravy. OH AND BISCUITS! 3 weeks of turkey so far what to do next. Taught the kids to boil potatoes, mash potatoes, season, and how to make them creamy and delicious. Next, saute meat with onions and garlic and some sausage taken out of it’s casing. Carrots, celery, onions, bell peppers, cornstarch (other ingredients…I know I am forgetting a few)…soon changed to a variation of Shepherd’s pie with buttery flakey biscuits on top. NO TIME!! took the biscuit dough off the pie, but luckily had 14 mini biscuits already cooking. Oh no! Oven temp went down…Oh no! pans were too large for the oven! With some last minute improvisation and yes, dinner was finally done. Kids ended up leaving at around 8:30. I don’t remember making a desert for this class.
Week 5: Sloppy Joe’s with an apple and carrot coleslaw! This recipe is in a previous post titled “A MESSAGE TO YOU…) This was also a great hit with the kids, even the ones that thought that they would never eat this type of coleslaw. Desert: Candied pecans (with butter and brown sugar and cinnamon with a little bit of nutmeg), Vanilla ice-cream and warmed peaches. The kids were really loud so no one ended up having desert. This class nearly gave me a heart attack.
week 6: TACO MONDAY- Cumin Citrus and Soy marinated flank steak tacos with fresh guacamole and salsa fresca, fresh shucked corn saute with garlic and butter, and black beans. Dinner was done in exactly 1/2 an hour. Taught them to; sear, chop, cut, julliene, squeeze, toss, mash, how to use a bundt pan cake to shave corn, why tortillas should be warmed and kept in a towel, how by using some of the same basic ingredients such as onions, garlic, salt, pepper, lime juice, and cilantro can become guacamole or salsa, also showed them how easy it is to have fresh corn taste so good with just garlic, butter, salt and pepper. Best class yet. I felt so invigorated after this class.
Week 7- Taleya brought in a shrimp fried rice recipe from her grandmother. With some suggestions from the program coördinator Thuy, the class would consist of Shrimp fried rice, with a Chinese inspired cabbage salad with wonton crisps, and strawberry shortcake for desert with fresh whipped cream. Some peas, carrots, corn, garlic, onion, butter, soy sauce, cilantro, champagne vinegar, green onions, pepper, chinese sausage, cabbage, wonton chips, peanut butter (for the cabbage salad) and yes OHHH yes dinner was right on time!! The kids got home at 7:30. And cleanup was a breeeeeze.
One of my most memorable moments was when a young girl named Tatiana came up to me and told me “I like you…”. “So why do you like me?” I replied “because your nice” “well what didn’t you like about the other teacher” “she was mean”…. Can I mention she also played the kids world music? I doubt you can connect with young kids now a days with drowning sounds of world music from the Putamayo series when they have Lady Gaga or Jay Z on their Ipods. Another memorable moment had to be when Joanna exclaimed at the table “YO, this is HELLA GOOD.” I also get so excited when the kids go for 2nds and thirds.
And Oh yes…feel good song of the day:
Wedding cakes. Never did I ever think that I would be the go to person when it comes to wedding cakes, but so far I’ve been lucky enough to experience what its like be able to sweeten up two couples weddings. My first attempt came about in May of 2009 when a statuesque blonde with bands of tattoos asked me to make her wedding cupcakes. 70 cupcakes, and a 4 tiered cake and a broken KitchenAid later the first special occasion cake was introduced to the world. The cake would be a fluffy Meyer Lemon cake with a lemon and orange blossom glaze slathered with whipped cream and garnished with slices of strawberries and candied kumquat. FIRST TIME! With some excellent help from my good friend Danielle, my roommate’s KitchenAid Appliance, and tips from my Pastry Chef Jen along with some last-minute necessities I was off for a bit of an adventure!
Armed and ready with butter, flour, sugar, eggs, honey, and garnishes within 3 hours I was able to whip out those lovely delicate cakes. But of course something had to happen. Dee (Danielle) dropped the kitchen aid on the LAST batch! Whew I thought, it’s okay because that was the last batch, but what about the frosting??? Mixer = Broken. Fell to its death. “Ohhh no I don’t have the money to pay for another kitchen aid” said Dee. “STOP! We’ll worry about that later”. With two whisk, A sunny San Francisco day, a back yard and some stairs we began to whisk the honeyed whipped cream into the light and airy frosting. The cake came out beautifully for a Spring Wedding! And of course delicious!
Second came about early June 2009. A couple overheard that I did a wedding cake and they asked me if I would want to do theirs? Suuurree I thought…later I received an email from the grooms mother asking me to make a grooms cake. With some handy-dandy research tools I was able to find out that a groom’s cake was a very southern tradition. Usually a very decadent or whimsical cake that is used to represent the groom.
Karl and Halo had a beautiful wedding on their family’s ranch July 4th 2009. Needless to say there were insufficient modern-day tools to help me with this one. I baked the vanilla cakes a day ahead and was able to pack everything in neat little containers so that the next day all I would need to do was assemble the 5 tiered cake. The cake would consist of Vanilla cake, with layers of whipped cream, strawberries and a milk and honey concoction. The outer would be slathered with whipped cream, bits of pecan praline, and shavings of chocolate. IT WAS A SUCCESS!!! But of course mishaps occurred.
No…absolutely no kitchen aid, no whisk, and no bowls present at the ranch. The local convenience store, and grocery store had only 2 1/2 pint containers of whipping cream. We had to drive 30-45 minutes away to two different locations to buy 10 1/2 pint containers of heavy
whipping cream. Daniel who was also photographing the wedding ended up also being my knight in shining armor and my driver. The local breakfast joint/lunch and dinner spot was kind enough to let me borrow a giant whisk and a very large bowl to whisk the cream, a bowl that Paul Bunion must have used himself. Assembling the cake was easssssssssy. 4- 8 inch round tiers of cake moistened with a milk and honey syrup (which I found was a symbol of long-lasting love in Persian culture), slices of fresh strawberries, hand whipped honey cream and a top-tier about 5 inches in circumference was the cherry on top. assembled 1.5 hours ahead of schedule I went off to take a shower and ready myself for the wedding.
“Y’all better head back to the house I think something’s happened to the cake!!” So with whipped cream still in my hair, my eyes bulged, and I took a gulp. WHAT COULD HAVE HAPPENED!!! I ran into the house. It felt like I had just walked into a bad hospital scene. All the nurses inside just bowed their heads down in silence as I walked through the archaic kitchen, walking through the sea of women in the kitchen to see my patient on its side 1/2 the body torn. The tiny fridge which held the large cake was pretty much at room temp. I faintly opened the refrigerator door only to find that half the cake had disastrously plunged to its sweet death. WHAT WAS I TO DO? the chocolate shavings the praline, the cake!!! THE CAKE!!! The electricity on the ranch was not up to par with modern-day standards. Daniel who by now was running around like a mad man shooting odds and ends of the wedding came to my side and offered me a suggestion as I went completely numb from shock. 1 hour till the wedding, no working oven, no supplies, no extra ANYTHING!
“JUSTICE LEAGUE” said Daniel “Lets just…do this…and that…and we’ll…and then…VOILA” the HALL OF JUSTICE was born. Karl the groom wanted a cake that would show his love for comic books, so he presented me with a few Justice League characters in the form of Lego figurines. This was to be the whimsical and decorative element of the cake. The tippy top of the cake was salvaged from the wreck. Somehow we jimmied the two leftover portions of the cake together. I can’t really explain how we did it but we d
id. With all the separate components now becoming one as the frosting suddenly the HALL OF JUSTICE appeared! No one was the wiser. The cake was better than the original and in fact matched perfectly what a grooms cake was all about.
“Are you the young woman who made the cake?” asked the grooms mother. An angelic woman of magnificent grace and beauty. “Yes…but I have to admit the cake didn’t turn out the way I wanted it to so I won’t charge you anything for it.” I braced her with what had happened, held her warm hand and led her into the kitchen. Her eyes lit up and she seemed completely shocked. I almost had to lift up her lower jaw from the floor!
She loved it, and she didn’t understand what was wrong with it in the first place! It was such a long SIGHHHHHHHHHHHHH of relief.
Both occasions I learned how important it is to roll with the punches and with downs always there is an upside to things. Nothin’ beats a little positive thinking, quick thinking and ingenuity. Nothing beats teamwork.
And a little song:
Searching high and low for my next recipe…
I fell in love with Italian cuisine when my father used to take me to this small family owned and operated restaurant in our hometown. Now granted I didn’t venture far from home at the time so my experience with Italian food was very limited. A saucy and tangy tomato sauce topped with 2 large and moist meatballs. Yum yum yum…
I endlessly watched Lydia Bastianich when I was growing up with all those old and classic PBS cooking series. I love love loved making pasta at home for my brothers, and experimented constantly with different ways to wrap flavor around and through strands of pasta. I dreamed of studying Italian food with an old Italian grandmother.
One day I discovered risotto and I slowly expanded my repertoire. What I definitely like about this recipe is its warm and rich characteristics. The root vegetables lends a wonderful sweetness and the butter and parmesan add another level of flavor and richness. I wanted to marry the idea of Italian and Vietnamese cooking. So on a cold and foggy San Francisco summer I decided to make an Aborio Rice Porridge. In Vietnamese we call it a Chao…Here is the rough recipe.
Root Vegetable Chao
For the Stock:1/2 Left Over Roasted chicken
1 Large yellow Onion 1 cup stalks of celery 1 cup carrots 1 cup rutabagas
1 cup turnips a good size rind of parmesan Cheese
olive oil, Salt & Pepper, 1 1/2 cup Aborio Rice 4 cloves Garlic The rest of the reserved Root Vegetables. 4 cups Chicken stock 1/2 cup White wine 1 T Marjoram 4 T butter olive oil, Salt & Pepper, Garnish-Cilantro, Scallions, limes.
Season chicken well and roast bones/scraps with salt and pepper, roast on high.
Dice: Onions, Carrots, rutabaga, turnip and celery (reserve 1/2 of each for later). Smash your Cloves Garlic.
Saute onions (sweat) add 2 cloves smashed garlic, add the diced rutabaga and carrots and add your rough minced marjoram as well as butter.
Add stock and a bit of water, now add the roasted chicken, and parm rind. Deglaze the pan with white wine to release the drippings add all the goodness to the stock pot. Season with salt. Simmer for 1-2 hours. Deeper flavors will form when you simmer for longer.
When the hour has past, and flavors have started to mingle, in a soup pot heat your olive oil, Add the 4 cloves of smashed garlic infuse the pan with garlic oil, now add the Aborio rice coat well with oil add a bit of oil and toast lightly. Add your vegetable medley that was saved from earlier and continue to stir cook till onions are slightly transluscent.
While that rice is toasting begin to strain your stock. Remove your chicken pieces and cool.
Add a good heaping amount of stock to your toasted (not burnt) Aborio rice. You want to add about triple the amount of water at once and let simmer. Remember you want a porridge not a risotto so add all liquids at once, but more stock can be added as the process thickens. I think it’s s
o pretty with those sweet root vegetables floating with the Aborio rice. Add more stock depending on how brothy you would like your porridge.
Season well with salt and pepper. When chicken bones are cooled pick apart the meat, and leave some ski
n for a nice richness. Add scraps of meat into the porridge. Stir and let simmer for another 30 minutes. Total give for take an hour or an hour plus+. What about those large chunks of garlic? By this time they have melted and can be smashed down some more to give the porridge a bit of a buttery soft & savory richness. It just adds to the all around wonderful quality of the dish.
By this time the broth has becomes rich and glutenous but still slightly brothy. Garnish with chopped cilantro, green onions, and a wedge of lime.