It's Monday

Not that you needed reminding. It's been Monday all day, and a Monday after a holiday to boot. So needless to say I've been out of it. And not just me... it seems like many people were dragging today.

But it's something I say at work when I'm off my game. Sure, I've used other days too, but I use Monday a lot.

I've been scanning the Cyber Monday deals, and the only thing I bought was a cookie cutter that was already on sale. I was on the fence about buying a subscription to Butcher Box, but I decided against it and the free six steaks and bacon that came with the offer. Why? Because I'm the sole meat eater of the house, and there's a good chance I won't be finished with it before the next delivery. And did you know it's 129 bucks a pop (for the smaller subscription)? Yikes.

If they had the option to just order one box, I would be more likely to place an order. Something to think about, Butcher Box.

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Yesterday at the restaurant, one of our younger customers stopped me while I was stuffing my face full of sandwich.

"Are you the chef that cooks the food?"

I slowly shook my head. "Sorry. I just help the guys that cook."

"Oh."

Yeah kid... I'm disappointed too.

As much I'd like to go back to my culinary classes, both my work and financial situation makes it hard to do so. The ads for the Escoffier online program keep popping up when I'm browsing sites and various social media platforms. Which of course gets me thinking... why not? Works with my schedule... I can study wherever and whenever... no having to drive to school.

But just how legit can this program be? I really have not seen too much about it online other than what the school posts. How do they set up the externship? Do they have guaranteed job placement? And what aboutthe price tag - $14,000 for a certificate? Yeesh.

Someone want to get me a Christmas/Birthday present that covers the next ten years? It's the gift that keeps on giving... I'll make you dinner!

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Broccoli fried rice was my jam today. Broccoli rice, diced ham, egg. Simple. Easy. My goal for the rest of the year is to use up the rest of the foodstuffs in the pantry and fridge/freezer. Cut back on my spending (you don't even want to know how much I spent on Thanksgiving), save save save.

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Baking some grain & gluten free cookies tomorrow morning. With my mustache cutter. Cream cheese frosting. My only contribution to Movember.

American Baking & Pastry: Final Blues and Lab Clean Up

I forget what it's like to be home at a normal hour on a Thursday night. But I'm home working on some knitting and re-watching episodes of The West Wing. Tonight I took my pastry final and because we were the first class to take it, I shouldn't say much about it on the off  chance someone in the program reads this.

It was... okay. Fair enough. I probably should have focused more on things than others. But for the most part I knew the answers to the questions. There were seventeen questions I was iffy on - probably half of those I'm pretty sure I knew the answer; the other half I completely guessed.

Even the extra credit answer I was iffy on.

Rats. I wanted a good grade in this class.

After the final we headed down to the kitchens for the end of the semester cleaning. Scrubbed sheet pans, bowls; organized cabinets; emptied the fridge and consolidated ingredients. I'm not sure how much was thrown out, I stayed by the sinks. Rewarded with dinner from another kitchens. Lots of olives and blue cheese. And there were cookies. So many cookies.

I'm going to miss those. I wasn't able to get into International next semester.

Next week is a makeup lab and you bet I'll be going. Need to do some grade salvaging.

In the meantime, I'm going to get back to my knitting and call it a night.

American Baking and Pastry - Tricky Dough

It was the last lab of my American Baking & Pastry class so naturally I wanted to finish on an up note. For the most part I've been doing well with the baking, with some glitches here and there, but nothing that would make me feel like a baking dummy.

But along came the Cranberry Walnut Tart. And that dough. That dough!

Let's start from the beginning. I decided this morning that I wanted to do the special dessert for this week. The week's theme was New England and what's more New England than cranberries? Looked over the recipe, seemed simple enough. Thought it was strange we using a different dough for the tart shells, especially since there was an Apple Caramel Tart for the B menu that used Pate Brisee.

Whatever, a new dough to learn.

I was paired up with my partner from the last lab (Double Chocolate Cream Puff) and went checked the fridge to see if there was extra tart dough we could use and woohoo! More than enough. Chef had also mentioned making another batch just to practice making the dough. Sure, but after we got these tarts going.

The trick with this dough, according to Chef, was to keep it cold. Frozen. So we tried to work quickly, rolling out the dough in the sheeter and cutting out pieces to fit into the tart tins without really having to work it too much. Mostly pushing it into the tin, removing any air bubbles, and cutting off the excess. When we had our 24 tart shells, we stuck them in the freezer and waited.

And waited. 

Every now and then I would peek and press on the dough, to feel for any give. When it seemed firm enough, I pulled the tray out of the freezer and popped them into the convection oven. The recipe calls for it to bake in a convection over until pale before pulling them out, filling, and finishing the bake in a deck oven.

All was well for a minute. Then came the fall.

NOOOOOOOOOOOOOOO!!!

I really did say that. All exaggerated with clenched fists and shaking my head. Why did they collapse?!? We just couldn't figure out what happened. Followed everything according to the directions. Except one.

We didn't show Chef the tarts before they went in the oven. When we called him over, it was what he pointed out first. What we thought was frozen wasn't frozen enough. They should have gone into the rapid chiller before baking. There was some leftover dough, but I went ahead and made another batch. I was planning on making some anyways. Wrapped the finished dough in cling and let it sit in the freezer while we rolled out the old dough. When the tarts tins were prepared, we placed them in the rapid chiller and let them sit there for about 30 minutes. Chef cranked up the temperature in the convection oven slightly, and stayed there to watch how the frozen tart dough would fare. 

First minute was okay. Whew.

Then came the fall.

NOOOOOOOO!!! AGAIN?!?

I was seriously doubting my baking abilities at this point. Followed the recipe... made sure it was frozen. Why why why why why why why?!? And then I heard this:

"We've been having problems with this all week."

Really? If only this was mention when we started! I felt slightly better.

It wasn't as tall as it was supposed to be, but we still used the baked tarts. The filling for these tarts is similar to pecan pie filling. Walnuts are toasted in a pan before being chopped. My partner was in charge of the walnuts and chopped them fine, but not too fine. I roughly chopped the cranberries, you should be able to tell that there are cranberries in there. To this eggs, melted butter, brown sugar, and corn syrup are added. Filled the tarts and baked them in a deck oven at 350.

As you can see, a decent portion of the walnut/cranberry with just enough of the liquid from that mixture. According to the recipe, it should be baked for 10-15 minutes of until firm. Ended up taking 20ish mintues and turning the pans around.

How it looked like finished. Kind of surprised it didn't brown too much.

Here's some close up action of the tart. I suppose I could have chopped the cranberries finer, but wouldn't you want to be able to tell you were in fact eating a cranberry? Got to eat a broken one. Reminded me of the walnut boat tarts I used to buy from the Philippine Bread House. 



American Baking and Pastry - Lecture 1

Today was the first day of school for the fall semester at SCCC, and one of the few times in my long college career where I was looking foward to it. First day of class and we were already assigned homework.

And I already finished it. Something that I don't think I've ever actually done. So for all you kids out there, this is how it looks when you take classes you actually like - you do the homework right away.

Enough about that.

As with the first day of classes, it was basically an overview of the course and what to expect for the semester. There was a little bit of teaching, but mostly going over things we should have learned in Intro to Baking. This is a five hour class, but tonight we stayed for a little over two.

There are a handful of familiar faces in my class, which is a relief. The make up of the class is about 50-50 younger students to older adults. And I fall into the older adult side. But because this is an upper level class, I think people will be taking things seriously.

Homework tonight was going over the handout on common liqueurs used in baking and their corresponding flavor. Most of the items on the list I already know, such as Amaretto, Cointreau, Drambuie, Grand Marnier, Pernod.

Next week is another lecture, but according to the schedule it's the last time we'll be in a classroom before the final exam. The rest of the semester will be spent in the kitchen.

Pre-Final Jitters

Hello. At school. Waiting to take the final of my summer class - sanitation.

In a few minutes I will start on this exam which if I pass will certify me in food sanitation. Or something like that.

I've taken the practice test about a dozen times, about a third of those times I got 100%.

So does that make me feel ready? Kinda.

Hmm. I should probably start now.

See ya!

UPDATE - I passed that sucka! To celebrate I went on a bike ride.

Wednesday Workout, Ramblings, and the Status of my Culinary Education

There were three points I wanted to make this morning. I am pretty sure these were the three that I was thinking of. Not in the order listed above, here we go.

Ramblings

I'm at work. I'm still sick. Don't necessarily think I'm infectious, but I am achy and exhausted. Congested. Where is my bone broth?!? Er... stock. Bone broth is stock. Let's not get into that nonsense.

I am five days in with NO ADDED SUGAR. It's killing me. Okay, not really... but I think a little bit of sugar would make me not feel like nodding off as I sit here writing this. And I am emphasizing the added sugar part. Fruits have sugar. And that is apparently okay in this challenge. Just in moderation. That's what they say about bacon - in moderation.

I think they're nuts.

The small baked goods for tomorrow's Oneg are done. If you go to Congregation Gates of Heaven in Schenectady, tomorrow's potluck will have the following:

• Chocolate chip cookies
• Lemon Genets
• Butterscotch Cream Cheese Bars
• Banana Bars (with plenty of chocolate!)
• plus the sheet cake and challah

I wish I had a bigger kitchen to work in. Don't get me wrong, my kitchen is lovely and has more storage and counter space than previously. But it's still not enough. Oh well... make with what you have, amirite?

Wednesday Workout

Even though I was sick, I still made myself go to the gym. I was thinking it would help force out what ills and make things better. Oh, to dream!

Warm Up:

5 minute AMRAP
10 regular jumping jacks
10 seal jumping jacks
1 Turkish stand up

WOD:

In 15 minutes complete

40 weighted ring dips
10 rope climbs

In 25 minutes complete

1000m run
80 pistols
60 burpee box jumps
40 kettlebell taters (sort of like a compact Russian swing with a goblet squat)

Results:

I ended up doing regular ring dips, which my left elbow is not happy with. My hands are not happy about the rope climbs and they're still hurting from it. I can't do the true rope climb yet, but I start from the ground and pull myself up to standing position.

As for the other workout, I completed it with a couple of minutes to spare. My run was more of a slow jog, which is fine since it was an Endurance WOD. Did a modificed pistol, and thanks to that left elbow I had to modify my burpees. Kettlebell taters are kind of fun... I may do those at home.

Status of My Culinary Education

I've completed my last two labs for Cake Decorating and Food Prep I. I should do a proper write up about it. I have my written final for Cake Decorating next week, and the following night we cover sanitation in Food Prep, along with cleaning some part of the kitchen.

Whew. I made it through those two classes. I think I'll be getting an A in both, but who knows. I liked them, I would like to take more classes. I'm signed up for a class this summer, but I can't sign up for any fall classes. Why?

Because they are full.

Really? Arrrrrgh!

I don't think they do a waitlist at SCCC, because there was no mention of it when I tried to register. I wanted to take Commercial Baking I and American Pastry. Both are earlier in the week, from 5:30 - 9:50. Sure, I guess I can wait... but I would really like to take these classes with people I've been taking classes with. I'm upset, if you can't tell.

Here's the thing... do I really need to take these classes? There are plenty of self taught bakers out there - I could do the same thing. I have the basics. And there's always Youtube. It's cheaper and frees up my time.

Anyways, it's not as if I'm going for a culinary degree. I'm taking these classes because I enjoy them. I'm not trying to make a career out of this. Unless provoked... And I always feel like I'm going to be provoked.

But hmm. One of the classes, my professor is the same as my summer class. So I'll ask if I can be let in to the class. And there are always people who drop out. So I may have a chance. And I would really like that chance.

Because hello... pastry? I am so there.

Food Prep 1 Lab: Salads and Sandwiches

Geez, I really have been slacking, haven’t I? The semester is almost over and not one post about this class is up! So I really should change that now. Last night in Food Prep we covered salads and sandwiches. My team had to make tabbouleh, spinach salad with bacon vinagrette, and club sandwiches. Should be easy, right? Don't worry, it wasn't bad. None of the bean fiasco like last class.

 

My station. I got to class early because I wanted to get things moving so we could leave early. Yeah, shouldn't hurry... but it's a night class. If I can help speed things along I will. With the help of one of my classmates I sharpened my chef knife on the stone and got my station in order. I grabbed a pot and filled it with enough water for the bulgur. Set that on medium heat like I grabbed a cutting board, bowls, and containers for my ingredients. Mise en place people!

 

After helping check in the foodstuffs, my partner and I grabbed what ingredients we needed for our recipes. I weighed out 12 ounces of bulgur and set that aside. My partner cut out the stem and scored the bottom of a tomato and set that aside to be blanched and peeled later. Tomato concasse... we have to do that for the final. Peeled and diced the cucumbers, washed and finely chopped the parsley. Poured the boiling water over the bulgur and covered it, and kept it in the oven to get out of the way. Partner cooked up the bacon and set it aside, washed and cut up the mushrooms. Another team was boiling eggs for their salad, so we threw a few in there as well. After prepping everything, making the actual dishes was quick. As it should be since it's just salads and sandwiches.

 

 

This was supposed to be a traditional spinach salad with hard boiled egg, bacon crumbles, and mushrooms. Topped with a bacon vinagrette which chef was supposed to demo. Well, didn't happen. The spinach was old and it was hard to pick through and find enough good leaves. So I added arugula and watercress. Chef did not realize there was a dressing demo and someone threw out the bacon fat I had been saving for it. Oh well. Made a vinagrette with some dijon mustard, red wine vinegar, olive oil and a little salt and white pepper. Washed and spun dry the greens and tossed with just a bit of the dressing... enough to coat the leaves. Added the bacon, eggs and mushrooms and gave it a quick toss.

 

I thought the dressing went well with the salad. Slightly acidic which worked with the peppery arugula. Most people that tried the salad liked it, including chef.



 

I've made tabbouleh so many times before (and I'm sure I've written about it) that I don't think I have to say too much about this dish. I let the bulur sit for about 30 minutes before I dumped it into a china cap and let it drain for another 30 minutes or so. I mixed the olive oil and lemon juice in a seperate bowl and set it aside. After draining, I mixed the bulur with the diced tomatoes, cucumber and parsley. Poured the dressing and gave it a good toss to help evenly distribute. Seasoned with salt and white pepper. Kept it on ice while waiting for serving. For presentation, I took two raddichio leaves to make a bowl and placed a scoop of tabbouleh in the center

 



My partner did almost all the work for the club sandwich. I helped with slicing some tomatoes and getting the bread ready for toasting. There is no toaster in the kitchen, so we had to use the broiler. She even used the slicer to cut the turkey. I made a few slices, but I'm squeemish with a fast moving round blade near me. I'm not really a big sandwich person, so I had no idea a club sandwich is a turkey sandwich and blt put together. It was pretty good! I'll have to make these for myself. Or order it.

 

Next week is our written final, followed by our lab final. Wish me luck!