101/365
Orange-Vanilla Cupcake
Viewing Posts tagged: Food
99/365
Beef Carpaccio
St. Andy’s did some slight changes with their menu. Which means, I’m gonna be back there again, as well as Apple Pie for food projects!
98/365
I’m not sure if a Negroni is sipping on Gin and Juice (I’m pretty sure it isn’t). Also part of Fat Kid Weekend, provided by the Mixology Society.
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?
