A Second Course

Certified Organic is food that is grown without the use of synthetic or chemical pesticides or added hormones.

I could probably spend the next twenty postings writing about the benefits of buying organic, but I’ll hold off on the preaching for now. In the meantime, below is a useful chart to help guide you through your produce purchases.  I realize that buying organic may be cost prohibitive for many families, so this should help when faced with the choice.

Highest in Pesticides (i.e. try to buy organic):

Peaches, Apples, Sweet Bell Peppers, Celery, Nectarines, Strawberries, Cherries, Pears, Grapes (imported), Spinach, Lettuce, Potatoes

Lowest in Pesticides:

Onions, Avocado, Sweet Corn (frozen), Pineapples, Mangoes, Asparagus, Sweet Peas (frozen), Kiwi, Bananas, Cabbage, Broccoli, Papayas

Source: Environmental Working Group and the Organic and Natural Experience (ONE) Tour and On Cooking

Here’s what I’m cooking tonight…..Spaghetti and meatballs with a homemade marinara.   Is there really anything more comforting??

Worth mentioning is a new found favorite gluten-free substitute for traditional pasta (and also quite delicious) called quinoa pasta.  Personally, I love the Ancient Harvest brand found at Whole Foods. For those of you who missed the memo, quinoa is considered a “super food” – a term sometimes used to describe foods full of nutrients with health and disease fighting properties.  You really should get on quinoa bandwagon if you haven’t already.  It’s also high in protein and fiber which helps make you feel full and keep you satiated. As a grain, it is delicious cooked on its own in a little chicken stock or mixed with fruit and nuts or even grilled veggies. The combinations are endless. And the best part…cooking time is 10-15 minutes for those on the run. So with the ever increasing concern over gluten allergies, this makes a great substitute all your guests can enjoy. I promise even though most die hard carb lover will not be able to tell the difference.

And for a list of 10 other Super Foods, check out this link on WebMD.

It’s been a few months since my last posting, but if I’m truly going to chronicle a year in culinary school, I better start playing catch up.  For the aspiring chefs out there,  the cooking tips will continue up in June when I graduate.  In the meantime,  I’ll taunt you with some delicious delights I’ve made over the past few months.  Who doesn’t like looking at food pics anyway?  Some came straight out of my advanced meat, fish or garde manger courses. Some from my current fine dining class – and yes, we are actually cooking for paying customers. Reservations currently being accepted. Seasonal, top quality ingredients that taste incredible. Start salivating.

Crispy Parisienne gnocchi with mushrooms, fiddlehead ferns and green garlic pesto

Lamb sausage with fried French feta, mint salad and chickpea aioli

Salmon quenelle in a vin blanc with sauteed baby spring vegetables

The semester is over, where did the time go?  Lots of great food, friends and fun!  To say this was the best decision I have ever made is a gross understatement. A year of my life to follow my dream, I am the luckiest person alive….can’t wait to see how the rest unfolds… Stay tuned!!!

Thought I’d end my photo reel with the very last dish I made this past semester in garde manger…a lovely cobb salad with an unreal blue cheese dressing.  Who  said simple can’t be elegant?

What in the heck is Garde Manger you are definitely wondering?  A term they don’t always explain on Top Chef.  It’s the classical french name for the cold kitchen or cold food department and it sums up the last two weeks of my first semester at culinary school. Time does fly when you’re having fun!!

I bet you are thinking what I was when I read the course schedule. Cold kitchen = simple….salads, sandwiches, dressing. Those Deans at culinary school save the easiest for last? Decide to give students a break the last 2 weeks…….think again!  A salad is anything but simple.  And what about aspic, cured salmon, shucking oysters?All of this takes place in the Garde Manger kitchen.

The stove might be off but the heat is on.

The first five days were intense –  dozens of eggs cooked a million different ways. (Almost) perfectly poached and rolled french omelets.  Baked eggs with Canadian bacon, cream & Gruyere.  Have  I died and gone to heaven? Quiche with a crust so flaky and buttery I will avoid getting my cholesterol checked all summer.  And that was just day 1!

Day 2 was my most challenging and it didn’t even involve fire!  Fruit plates & carving…not my forte…need to work on that  a bit as you can see to the right:

Days 3-5: Sandwiches/Canapes. I felt like a worker in a sweatshop, churning out piece after piece, platter after platter. How am I supposed to get 300 done in an hour, when I can barely get 12 done all day?  After 3 days of practice, however, I have to admit that what turned out looked pretty great and tasted delicious. My favorite by far was the house cured salmon canape with dill cream cheese, capers and a red onion garnish. Check out some highlights below:

Monte Cristo with house made chips and mango chutney

Ratatouille tartlet with goat cheese

Canapes