Sports and Porn

97/365

Part of Fat Kid Weekend was the Diversity Festival.  I would say that the premise of it was to gather around clubs and show off what they can do with a mystery ingredient (that might have been today, which I didn’t get in until 3 PM).  But on Saturday, many clubs were handing out food for a 5 dollar wristband’s worth (if this is only one plate out of many, just imagine.)  

With that said, I don’t know if I put up a Pad Thai pic back in the past, but I wouldn’t regret it if I posted another picture of it here.  Speaking of which, have I mentioned that one time when Nam (one of my Thai friends) gave me her Pad Thai recipe?  That was golden.

95/365

Pan Seared Bass, Gnocchi with Pine Nuts and Asparagus, Roasted Cauliflower, Rosemary-Lemon Beurre Blanc

Battle Gnocchi was going down in Advanced Cooking this week.  Patrick, Kelsey and Kara’s group was making a potato based gnocchi, while we did ours with ricotta (see Day 94 post).  I loved the fluffiness of their gnocchi, the bass, though people thought was unnecessary, brought something to the table (larger portions, basically).  This was paired with a Matilda Pale Ale.  I think they went to a beer tasting for this one, sampling 20-30 beers before coming to a decision.  That’s cool.

94/365

Ricotta Gnocchi, Andourra Lamb Sauce, Fried Zucchini

I’m proud to say that our team is always the one that comes out of left field.  We let Michelle and our newfound baby boy Matty in this one, and this is what they (or really, Michelle) came up with.  This was paired with a Nebbiolo.  Also, I just learned how to make gnocchi.  Boom.  Again, no recipe.  Just feel.  I’ve been on a dough kick lately.

92/365

Bone Marrow and Parsley Salad, Bleu Cheese and Buttermilk Biscuit

I believe this was paired with a Boony Doon Syrah.  I don’t know the vintage.  

I have a habit of eating the elements of a plate separately when trying food with wine, only because that’s the way I was taught to do it in wines class.  I believe that the salad and bone marrow by themselves paired well with the Syrah.  I think that the biscuit got slightly overpowered.

I also think that I want to brush up on my wine knowledge, only because I find myself needing to take the Level 1 Somellier Course sometime this year on a later date, or next year.  Certifications are fun.

90/365

Seared Scallops, Roasted Butternut Squash and Sweet Pea Purees

Today in Advanced Cooking:  Food and Wine Pairing.

My favorite pairing for the night was this dish, and the Eroica Dr. Loosen Riesling, 2010 (I didn’t make my notation right, pardon me for that).  The heaviness of the curried squash puree to me, was a great contrast to the lightness of the Riesling.  Almost a gateway of sorts.  Another point discussed  in class today was how it was also paired well with the pea puree as it got to showcase the herbal traits of the wine, which complements each other.  I never got it, but I was so focused on eating the squash puree with the wine that I saw to trying the other side.  I wish I had.  

89/365

Ever made something without a recipe?   I have.  Often.

I remember during my first kitchen job that I was using my hand as a measuring cup.  I believe I was measuring lemon juice.  My chef walked by saying, that’s a measuring cup?  HAH.  Still a laughable moment to this day.

I’m telling you this story to get to a point.

Viv’s friend Krishni made a dish straight out of her family’s lineage last night… and deliciousness was the result.  Yes, this goes under the file of “One of the best things I ever ate”.  She tells me that she doesn’t need a recipe to make it as she does it by eye.  Vivianna then told me that she can make pizza dough without measurements.  And just last week with the paranthas, Sid told me to make the dough without a recipe.

Then I realized that I can make Kaldereta and Adobo without a recipe.  So yes, we are specialists in some ways.

Here’s a question:  What can you make without recipes?

88/365

Moussaka

is an aubergine (eggplant) based dish of the Balkans, Eastern Mediterranean, and the Middle East. (source: greekfood.about.com)

To simplify for those who have picky palates, think of it as an eggplant lasagna.  Yum!

87/365

Moroccan Flat Bread, Chachouka, Quail Egg, Msoura, Orange and Olive Salad, Harissa

I was looking for a technical name for the Moroccan Flat Bread, but Patrick said that after reading Flatbreads and Flavors, they used a generic recipe.  So, it doesn’t have a proper name.

Another thing I learned is that eggs were used in most flatbread  dishes (see:  Injera) for cheap protein.  Who would have thought?

86/365

Ethiopian Injera wit Doro Wat, Mesir Wat and Iab

I never had Ethiopian Food, and the closest thing I’ll have to it for now I guess is through Aubrey’s group.  So, shoutout to them.  

Having ethnic foods reminds me why I want to stay in New York for a while:  It has a diverse community, in which I would love to try the food.  It doesn’t hurt that it’s also a good place to be training in once I find my niche.

I love my field.

85/365

Aloo Paranthas, Tamarind and Coriander Chutnies, Raita

I’m a staunch believer in techniques.  I believe that if you know how to julienne a carrot, you can julienne anything.  With that…

I learned a cool trick in Advanced Cooking yesterday.  Sid told me to make a dough by feel, not by measurements, as encouraged by industry’s standards and baking cookbooks.  It was fun, as I actually got dirty… flour all over my hands and on the table.  Oh, yeah.

In addition, we made a potato fillling - mashed potatoes, some spices (mace, cumin, tumeric), cilantro, onion and our lovely friends salt and pepper.  It’s almost like a samosa, but it really isn’t.

Next thing I did was to mold the dough into the cave with a circle.  Put the stuffing in and wrap it around, shaping it like a ball, then rolled it out carefully.  Next thing I know, it’s raw dough with stuffing inside.

Again, trippy.

This is why I’m a staunch believer in techniques.  I could only imagine all the flavor combinations once it’s all said and done.  And since I  have not eaten anything after 12:00, I’m starving.  I haven’t eaten in 12 hours.  Add sleep… that might be another 9 hours.  Holy crap, that’s unhealthy.