Well my last "classroom" class has begun! Cuisine Across Cultures is the study of foods around the world. An introduction to the many different ways foods are prepared throughout the world. It is interesting so far!
I am thrilled with our new Chef! He is a Master Chef and holds the CMC designation. There are fewer than 100 Certified Master Chefs in the United States. In fact, his jacket has more designations embroidered on it than I have ever seen! One day I will jot all of them down and do the research to completely understand his depth and breadth of study! Totally in awe of his accomplishments and level of knowledge. He has a very strong accent and I must pay very close attention to lecture to be sure I don't miss anything. He hails from Ghana, Africa and studied in Germany. His stern demeanor is welcomed as we continue to have some slackers who remain in the class! Yet while he is stern he also has a playful personality and is able to laugh at us and himself! Truly a pleasure to head to school every morning at 7am!
Many of us were thrilled to hear that they had split our class and several folks would be taking Catering & Buffet this rotation rather than Cuisine Across Cultures. The physical space of our CAC class is much smaller than any kitchen we have been in before and the thought of fewer students was exciting. Alas, it did not end up this way! We did lose a few students to the Catering & Buffet class but we gained a few more who transferred to the 7am rotation for one reason or another. We still have 34 students.... WAY TOO MANY for this small room. But, now that week two has ended we are making the best of it and finding ways to manage in the small space.
The old favorites are with me... Sarge, Bride2B, Chick-fil-A, Fifth-wheel, The Felon, Doughboy and Opie. I have some new characters to introduce to you this blog. I never get tired of sharing some of the antics !!
There has been this guy in my class since day one in August. For months I racked my brain attempting to figure out WHO he reminded me of. Then, as if a lightening bolt struck me from above ... one day in Foundations III it hit me.... Inspector Clouseau!! He is in his mid 40's, slight in height at ~5'3" tall yet stocky, pencil thin mustache, greying hair. He has an annoying way of repeating everything chef says & replying with Yes Chef...Yes Chef. I honestly think he repeats because he can't hear. Truly!! I think his hearing is really bad and he is too vain to look into some sort of hearing aid! His voice... think beach dude talk and slightly nasal. Bride2B thinks he sounds like Matthew McConaughey & I hear what she means. He'll walk by a pot on the stove and using his hand wave the smells his way. It's totally ridiculous! Now, to his credit. He has earned a seat on the competitive Hot Foods team for Georgia. One of six who tried out from our class he has managed to work hard to maintain his right to be there. They have their first competition coming up in March. However, his being on this team adds to his already arrogant attitude (or is that short-man complex?). He'll stroll around the room and look at every one's work with a snide little Inspector Clouseau look on his face.
We added a new student to our class in Baking & Pastry that has moved on with us to this new class. I must preface my following comments with the fact that I have no issue with people who choose an alternative lifestyle. My comments regarding Precious are not meant to offend or hurt anyone. What can I say... Precious is an interesting individual. I am not sure how it is that he has made it this far in the program. He can not make vinaigrette, or "dress" a salad without letting it swim in for-mentioned vinaigrette, sets a pot on the stove and walks away and rarely returns to see the progress until someone hollers that "such and such" is boiling over or boiled dry. When asked a question he stares off into space as if not hearing (or caring) that he has been asked anything and RARELY knows an answer. UNBELIEVABLE!!
His appearance is forever a mess. He is wrinkled and generally maintains a dirty apron and chef jacket. This is a BIG stickler for Chef!! More than once in the last 2 weeks he has been sent to student services lounge to iron his clothing. Yesterday in lineup Chef stood in amazement and shook his head. He then shared that he was not to return to class next week if his attire was like that again. He wears his apron high enough to nearly be a bib and often walks with his hand up high on his hip and the other limply in front of him. He has offered to share his "Blushing Cherry Blossom" pink hand lotion from Bath & Body Works (a gift from a friend) with Bride2B and wears more shiny lip gloss than I do. However, I believe the thing that has put me totally over the edge regarding Precious was the day last week when he shared with a bench mate that he was so tired because he had been up so late having SEX the night before...OMG! Not appropriate, Not interested & DEFINITELY too much information!
I have learned how to roll sushi!! We were instructed to come to class with a sushi mat during our first week of class. Not having one in my kitchen at home (I know ... it's a shock!) I had to visit the local Oriental Market to acquire one. I stopped at the "Super H" on my way home from class one day. THIS PLACE IS HUGE!!! It's about half the size of Sam's Club and completely packed with Asian foods. Everything is written in Chinese and has English subtitles. They have an indoor fish market, a huge fresh produce area with Lotus root, Lychee, Chinese Long Beans, Fuzzy Melon, Daikon Radish, Durian and Tamarind to name just a few! (search Asian produce on Google to see all these beauties). Tons of frozen ready to prepare items, seaweed wraps, sticky rice and soy sauce & hot sauces to overwhelm!! What an outstanding place!!
Originally sushi was a preservation method for fish. This method utilized vinegar rice to ferment the fish. The fish was then removed from the rice and eaten as needed. What we know today as sushi was invented by Hanaya Yohei (1799-1858) some 200 years ago. He designed it as a fast food! One that could be eaten with one hand along the road or in a theater. It used fresh fish and vinegar flavored rice.
Have you ever heard of Quinoa? I recently discovered the ancient grain while here at school! It is from South America and was a food stable of the Inca Indians until the Spanish explorers arrived in the mid 1500's. At that point the Indians were punished by death if they cultivated, harvested or consumed this grain. Damn Europeans trying to control the natives! Anyway, we know what happened to the Inca Indians and it likely could have been because they were no longer able to eat this very healthy food stable! I have committed myself to working more of this healthy food into my diet! It can be eaten cold or hot and cooks much like rice. Because of it's mild nutty flavor it can be combined with many other flavors to add variety to your meal. It aids in the prevention or lower risks of type 2 diabetes, cardiovascular health, migraines, and gallstones. It is gluten free and StarK approved so that the Jewish community now has a new food to enjoy during Passover & other leaven restricted food High Holidays. Here are the statistics!
1/4 cup of dry Quinoa... and the daily allowances it provides!
158 calories (22 from fat)
11% Protein
10% Fiber
10%Vitamin B2 (riboflavin)
10% Vitamin E
22% Magnesium
48% Manganese
All of the Amino Acids including Lysine and therefore a complete protein!
1 cup of quinoa is equal in calcium to drinking 1 quart of milk!!!
So!! Take the Quinoa Challenge!! Find it at your local health food store or organic market!! Start enjoying this ancient grain and the health benefits it provides!!! Here are a few recipes to get you going!!!
Lemony Quinoa and Asparagus with Shrimp Scampi
Serves 6
1/4 C Olive Oil
3 Tablespoons Butter
1 medium Onion, finely chopped
1 1/2 cup quinoa, rinsed
2 3/4 cup Vegetable stock (or water)
Salt & Black pepper
1/2 lb. asparagus, ends snapped off and cut into 1 1/2" lengths
1 1/2 teaspoon grated lemon zest
1/4 cup juice from 1 lemon
2 pounds large shrimp, peeled, deveined (if desired), rinsed & dried
4 garlic cloves, minced
1/2 cup dry white wine
Cayenne pepper to taste
1/4 cup minced fresh parsley
Adjust the over rack to center position, place ovenproof serving dish on rack and heat oven to 200 degrees. In a large saute pan set on medium hear, heat 2 T of oil and 1 T of butter. Add the onion and cook until soft. about 5 minutes. Add the quinoa and cook, stirring constantly, until quinoa smells toasty, about 4 minutes. Add 2 3/4 cups Chicken stock (or water) and 1 teaspoon of salt. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the quinoa is just tender, about 12 minutes. Off the heat, sprinkle the asparagus over the quinoa, replace the cover, and set the pan aside until quinoa has absorbed all the liquid and the asparagus is tender-crisp, about 12 minutes. Add the lemon zest and juice, season with black pepper and additional salt (if needed). Stir. Transfer the quinoa to the warmed serving dish, spread out and keep warm in the oven.
Wipe out saute pan and add 1 T. of oil. Set over high heat. When the oil is hot add half the shrimp and cook, without moving, until they begin to turn opaque, about 1 minute. Quickly turn the shrimp and cook until fully opaque, about 45 seconds longer. Transfer to a bowl. Add remaining 2 T of butter, place over medium heat and quickly cook the garlic until fragrant. Add the wine, cayenne to taste, stir to blend. Return the shrimp and any accumulated juices to the pan. Add the parsley, season with salt and pepper and stir. Pour the shrimp and juices over the bed of quinoa and serve immediately!
Marsala Braised Quinoa with Crimini Mushrooms in Roasted Tomato
Serves 4
1 Cup quinoa
2 cups vegetable stock (or water)
pinch of salt
2 Tablespoons Olive Oil
2 shallots, minced
1 teaspoon dried basil
1/4 cup Marsala wine
2 Tablespoons Soy Sauce
1/2 lb. Crimini mushroom caps, minced
1/2 teaspoon whole fennel, crushed
1/4 cup fresh cilantro or basil, chopped
4 roasted tomatoes
Cook quinoa, 1 cup of quinoa to 2 cups of chicken stock. Bring to a boil, reduce to simmer, cover and cook until liquid is absorbed. About 15 minutes
Saute shallots in olive oil, cook until clear. Add mushrooms, toss well and spread over pan. Stir occasionally until mushrooms are deep brown in color. Add cooked quinoa and mix well. When the grain is heated through and may slightly be sticking to the pan, add the Marsala wine to deglaze. Stir in and add the soy sauce. Cover for a few minutes. Toss with fresh herbs. Use to fill the roasted tomatoes.
*Roasting the tomatoes! Use a small knife to cut the core and center, scoop out some of the inside of the tomato. Rub the inside and outside of the tomato with Olive Oil. Lightly salt the outside with salt. Bake at 450 degrees until the skin is slightly soft, about 6 - 9 minutes.
Enjoy these tasty treats! Thank you again for joining me on my journey!
Til next time!
I want sushi!!
ReplyDelete