Cooking 101

It's Not You, It's Me

2008-01-05T14:31:00.000-08:00

That break was far more extended than I planned and/or intended. I'm leaving for France tomorrow, but will return with my foreign exchange thrills, spills and chills in a few weeks. Until then, dear reader. (Happy January!)

Woot!

2007-11-09T15:37:00.000-08:00

I found out this week that along with nine other folks, I am going to be a foreign exchange student for my school. For two weeks in January, I will be here <---. Apparently, we're not allowed to wear jeans or sneaks, but nevertheless, I've never been to France and am ridiculously excited. Anyone out there been to Bordeaux before? Where shall I go? What shall I do? Most importantly, what

Chocolate and Wine!

2007-11-04T21:28:00.000-08:00

This weekend, M. Pants and I were gifted with tickets to the Santa Barbara Rape Crisis Center's Chocolate Divine Fundraiser by our mentor and her partner. We graciously accepted and spent Saturday evening eating more chocolate than I thought possible and sipping mostly local(-ish) wines. We had a fantastic time and while it was for a good cause, my favorite part was being able to get all

Parsnips Anyone?

2007-10-21T20:30:00.000-07:00

I just couldn't resist Garrett's and Cheryl's cupcake challenge. They are both master cupcake makers with delicious and original flavor combinations. This particular challenge involved turning traditional flavors on their head. I am a sucker for deconstructed/updated desserts so I wanted to come up with an idea post haste.A's, my business partner/fake boyfriend, birthday was earlier this month

Halfway There (almost)

2007-10-15T15:17:00.000-07:00

I just started my eighth week school and realized that I haven't given a school update yet. And that's because school is utterly exhausting. I am taking 4 classes that meet once a week and then I am also in my indentured servitude class that meets everyday from 9-2. In the "class" that meets everyday we rotate stations so the students can gain experience in all aspects of the gourmet restaurant

SHF #35: It's Fig-a-rific!

2007-09-27T08:03:00.000-07:00

The most delicious fig I ever tasted was plucked from a neighborhood tree that we obsessively watch and whose fruit we gently squeeze every time we walk by. The fruit was a deep, deep purple and had a drop of figgy dew on its lips. Perfectly ripe, its sweetness melted onto my tongue, leaving behind the crunchy seeds. I believe that the fact that the fig was "borrowed" adds to its allure. The

Back in the Saddle Again...

2007-09-02T22:50:00.000-07:00

School started on Monday and I've been readjusting from my life of leisure this summer to a 38 hour school week, and that is just the actual time that I need to be physically present. Things'll be pretty rocky for a while. Last year, I was crazy excited to be starting school again and more than a bit nervous too, to be honest. This year, I was dreading the start of school because of all of the

My First Restaurant Review (Finally): Hungry Cat, Santa Barbara

2007-08-14T10:42:00.000-07:00

Oh my goodness gracious. Fresh abalone with cucumber puree, pickled celery root and bitter greens.After pondering what it is I like so much about Hungry Cat SB, it is this: every time I go there I get to try something entirely new. To me, that is saying a lot. HC does have a small menu, about 6 starters and the same number of entrees. They have an awesome kitchen crew there that works

You Say It's Your Birthday...

2007-08-01T07:56:00.000-07:00

Well, it's my birthday too!Work today but then the charming and handsome M. Pants is taking me out to my new favorite restaurant (review pending) for a celebratory dinner. Hurray!Hope your day is filled with sunshine and happiness!

One Good Way to Stay Cool

2007-07-24T11:14:00.000-07:00

I know that people say each summer is hotter than the last but this time it's true! SB has been way hotter than I remember it with no cooling effects of fog for the most part. M. Pants thinks I'm crazy but that's par for the course around here.When it gets like this, like many people, I don't want to go anywhere near a stove. I prefer great big salads or simple sandwiches. In the past, I

I Geek, Therefore I Am

2007-07-20T17:20:00.000-07:00

I was in San Jose most of this week visiting with my sister and now I'm too excited about today's (or rather, tomorrow's) new release to write anything of food interest. so here are some talking points about which I can't sit still for:1) Snape: good or bad?2) Who dies?3) What do you think Rowling will do next?4) Have you been avoiding spoilers? or seeking them out?5) How excited are you?

Media Madness

2007-07-12T09:40:00.000-07:00

I guess if Bourdain is man enough to admit his weakness, I will too. I have become a Top Chef/Next Food Network Star addict. Previously, I was immune to their charms because we didn't have cable but now our magical free cable is fixed and I have seen every episode of both, some more than once.TC is by far more interesting because it's more about the food whereas NFNS focuses on how their

Sweet and Spicy

2007-06-26T09:50:00.000-07:00

Lately, I am really interested in "different" dessert flavors, not necessarily just sweet. A hefty pinch of salt there, a bit of chile here, some fresh herbs (that aren't the ubiquitous mint) or spices there... I know this isn't that exciting or new to a lot of people, but I have just discovered it in my kitchen. I like this element of surprise and how it opens up a whole new flavor palette

On Writing (or not)

2007-06-13T15:48:00.000-07:00

I have been indulging quite a bit in my other hobby lately: I am an unapologetic bookworm. Besides re-reading all of the Harry Potter books before the final (*sniff*) one is released, I have also been doing a lot of food reading. Some of it is inspiring, some is frustrating and some is educational.Ruhlman (now blogified) is my new favorite food writer. His first book, Making of a Chef,

Risi e Bisi, Risi e Bisi, Risi e Bisi

2007-06-05T09:48:00.000-07:00

How much fun is it to say risi e bisi? Go on, say it ten times fast, this can wait.For those not in the know, it's a traditional Venetian dish of soupy rice with peas. My understanding is that its seen as child-like comfort food, soft, easy to digest, easy to like. However, because it is so simple, all the ingredients must be top-notch.Having the horrible problem of not being able to follow a

Ah, Life

2007-05-29T12:37:00.000-07:00

Once again, my real life has interfered with my Internet life. I have been cooking and eating up a storm, but alas have neglected to take any pictures or notes on what it is I have been doing. I do have some posts in mind, especially one about eggs, my "new" favorite ingredient. For now though, I'll describe my day yesterday.-BBQ at our place. Post about homemade marshmallows soon (Forgot to

And Then I Fell Off the Face of the Planet...

2007-05-21T13:35:00.000-07:00

What I have been doing instead of blogging:Celebrating the completion of my first year of school, one down, one to go. (Note the unintentionally placed, yet very meaningful and often used bottles of Excedrin). This semester was almost a total bust. After all of my free labor, lack of interesting classes (I honestly completed the final project for one of them in less than 30 minutes and I still

Down the Rabbit Hole

2007-05-07T16:48:00.000-07:00

I know, I know, is this girl ever going to stop talking about this? Almost, I swear. If you're tired of this whole thing, you can just look at the pictures. I'm about to get verbose.Yesterday was fantastic. I learned a good deal and I got my first real taste of what life behind the swinging doors is like. I think I'm going to like this cooking thing.I arrived at 11, shortly after receiving

Hurray! (Part II)

2007-05-04T18:49:00.000-07:00

Proof!I'll give you the down and dirty (with pictures, no less) on Monday.

The Importance of Being Humble

2007-05-01T14:09:00.000-07:00

These are the phrases you will hear come out of my mouth most often from 7a-1p:"Yes, Chef""No, Chef""Thank you, Chef"I'm smack in the middle of my cafeteria session for school and I'm trying my hardest to not be resentful. However, I am paying them (tuition fees) so I can work for free for them while occasionally getting verbally abused. Extra bonus! I get to wake up at five every morning so I

Hurray!

2007-04-23T17:16:00.000-07:00

Very exciting news! I heard today that two of my courses from my menu were selected for the student showcase at the Wine Cask. Yay! Even better, my two bestest friends at school were chosen too! P's fantastic lobster panna cotta with caviar will be available for your enjoyment as well as my partner-in-crime/business partner A's duck with rhubarb-tangerine chutney that I still have dreams

Course the Fifth: Pistachio Cake with Rhubarb-Strawberry Compote and Orange-Blossom Scented Whipped Creme Fraiche

2007-04-15T18:19:00.000-07:00

Long title, tasty sweet.We had this with Kalyra's Gewurztraminer "Sticky Wicket". Yummy.Again, professionally written per one serving. Multiply as needed.Pistachio Cake with Rhubarb-Strawberry Compote and Orange Blossom-Scented Whipped Crème Frâiche pistachios 2/3 oz shelled sugar, granulated

Course the Fourth: Pecorino Custard with Fava Bean-Meyer Lemon Salad

2007-04-15T18:07:00.000-07:00

Of all the courses in the menu, I'm most pleased with this one. In Rome, the first of the season's fava beans are eaten raw with chunks of Pecorino. This is an interpretation of that tradition.Like the previous two courses, this recipe is written in the professional style: all amounts are for one serving only and the cook needs to multiply accordingly.Pecorino Custard with Fava Bean-Meyer Lemon

...

2007-04-12T16:32:00.000-07:00

Sorry for the delay, I was hoping to get the rest of the menu up. I don't feel very bloggy. My grandma died after a long illness. She was sick and she went gently, at least. I'll be back in a few days.

Course the Third: Lamb Tagine with Apricots, New Potatoes, Baby Artichokes and Moroccan Butter

2007-04-10T14:17:00.000-07:00

More updates below. This is also written in restaurant style. As is, makes for one. Multiply as needed.Lamb Tagine with Apricots, New Potatoes, Baby Artichokes and Moroccan Butter We had this with a very tasty Beckman 2004 Grenache. lamb shoulder 4 oz trimmed, in 1-inch cubes cinnamon,