A Chef is Born

The Dedman School of Hospitality at Florida State University has one of the best programs in the country, boasting a study abroad program in Switzerland and 100% job placement upon graduation. Employers from all over the country, including Ritz-Carlton and Marriott, come to FSU to recruit students for positions. So when my dear friend and future Ritz-Carlton food & beverage summer intern invited me to her catering class's cooking series dinner, I was more than honored. The food was amazing and the service was impeccable. As my title suggests, my dear friend is on her way to big, big things. I will let the pictures speak for themselves!

"A Taste of Italy" (Mostly Northern!)
LOTS OF WINE
Peach Bellinis
Spinach Pancetta Mini Frittatas
Lentil Mouse Profiteroles with Citrus Sour Cream
Homemade Gnocchi with Asparagus Tips
Arugula Salad
Sausage Pesto Stuffed Pork Loin
Honey Ricotta Cheesecake, Raspberry Drizzle, Amaretto Orange Whip

No Fuss Football Party

In my family, Sundays mean food and football. My father has been a Tampa Bay Bucs season ticket holder for over 20 years and my mom has hosted tons of football parties for nearly every away game. Most people think that hosting a party means tons of stress and no fun for the host, BUT my mother has nailed the technique for stress free entertaining and I have followed suit!

Together as a team, my mom and I put together a beautiful menu in under 2 hours and excluding alcohol cost just under 30 bucks. Here is the menu:

Smoked Salmon & Chive Cream Cheese Crescents

White Bean Artichoke Dip with Homemade Pita Chips, Celery, & Carrots

Creamy Corn Chowder

Devils Food Chocolate Cupcakes with Chocolate Butter Cream

Bowls of mixed nuts

Cold Beer

Wine

The key to having a great party is making things ahead so you are ready for your guests when they arrive. First, I made the dip and the pita chips. You can find my dip recipe in the archives.

For the pita chips, stack the store bought pita rounds and cut them like a pizza into eighths. Arrange on a cookie sheet lined with parchment paper, drizzle with olive oil, sprinkle with kosher salt, and place in a 400 degree oven for 12 minutes. When they are your favorite shade of brown take them out of the oven to cool COMPLETELY before storing them in a ziploc. If you do not let them cool before storing them, they will not get crunchy.

Next, I made the smoked salmon roll ups.

1 pkg smoked salmon

1 8 oz container chive flavored cream cheese

1 roll Pillsbury crescent rolls

Take the crescent rolls out of the fridge when you are ready to use them. Do not let them sit out. It is important that the dough is COLD making it easier to roll out. Pop the container and remove the dough. Roll it out flat making sure not to tear the dough. You will end up with one large rectangle. Spread the dough with the cream cheese, leaving a half inch on each side. Sprinkle the cream cheese with the diced smoked salmon and roll her up! Before cutting into rounds, stick the roll-up in the freezer for about 20 minutes. When dough is chilled it is very easy to cut with a serrated knife. Stick in the oven just before guests arrive at 350 for 12 minutes or until golden!

With the appetizers preped and ready in the fridge you can go ahead and get started on Mama Lu's chowder.

1 Spanish onion (sweet onion)

1 red bell pepper

2 stalks celery

2 carrots

2 cans sliced potatoes

2 cans kernel corn

2 cans cream corn

1 48 oz box chicken stock

1/2 pound bacon

1 pkg diced ham

2 bay leaves

1 sprig thyme

Salt

Pepper

pinch of red pepper flakes for some heat!

Start by dicing the bacon and browning it in a dutch oven over medium heat. Remove the bacon to drain on a paper towel. Saute the diced onion, carrots, celery, and half the red pepper in the bacon fat. Season with salt and pepper and throw in the two bay leaves and the thyme. Cook until soft. Pour in chicken stock and simmer for about 10 minutes. Add 1 can of sliced potatoes, 1 can of the creamed corn, and 1 can of the kernel corn (remember to drain!!!) into the pot. Stir to combine and cook about 20 minutes. Remove the bay leaves and thyme. With an immersion blender blend the soup until creamy. Then add the remainder of the diced red pepper, the remaining cans of corn, and the last can of potatoes. Why? Because it makes the soup beautiful when you can see all the colors in it! Finish the soup with the diced ham. Stir to combine and simmer on the stove until you and your guests are ready to eat. Serve in bowls with crumbled bacon and shredded cheddar cheese!

I am personally a fan of desserts from scratch, but when you're in a crunch boxed cake mix is delicious. I will show you how to jazz it up.

Follow the cake mix instructions as directed. In a separate bowl, dissolve a tablespoon of instant espresso powder in a little warm water. Then add that mixture to the batter. Coffee deepens the chocolate flavor in the batter. You won't taste coffee, you will just taste a richer chocolate flavor. With a melon baller or mini ice cream scoop, scoop the batter in a mini cupcake tin. Bake at 375 for 10 minutes. The recipe makes about 70 mini cupcakes!

For the icing, I used a store bought chocolate butter cream. Spoon the icing into a microwave safe bowl and nuke it for about 15 seconds. Dissolve another tablespoon of espresso powder in a little water and add to the icing. Again, this just gives the icing a chocolate edge. Ice the cupcakes when they are completely cool!

Prepare the bar, put the nuts in some pretty bowls or glasses, and you are all set!

These recipes are really flexible and, trust me, you can mess them up. If you don't have thyme or the chowder, don't! If you hate smoked salmon and cream cheese use a cheddar spread and bacon crumbles! Use your creativity and have fun.... No one cares if everything is homemade!

Coffee Confusion

I love coffee. I grew up drinking cafe con leche nearly every morning. For those who don't know what that is, it is steamed milk with espresso. It's also called Cuban Coffee. My dad is of Cuban decent so it's always been a morning staple.

Anyway, last year when I swore off regular coffee thinking it was going to kill me, my mornings were less enjoyable. As you all know, I am a huge fan of moderation is all things and honestly I could not take the hum drum of my mornings with out my steamy, sugary, cup of joe.

Since I do not have time, nor patience, in the mornings to steam milk and pack an espresso machine, I broke down and bought a mini GE four cup coffee maker for 20 bucks at Wal Mart. I was so excited about my new buy. It had a program button AND a reusable filter. Not only was it "green" but I now could wake up to the sound of the coffee maker clicking on. Really though, the first morning I heard the automatic drip, I felt like I was in a Folger's commercial.

Still, I am dissatisfied. I just can't get my coffee to taste right. I started off drinking de-caf so I wouldn't be bouncing off walls by 9 AM but it seriously has NO FLAVOR. I switched trying numerous brands, disposable filters, more coffee less water, different creamers. Blah, blah, blah... too watery, too strong, too bitter...

Will I ever get it right?!?!

Kitchen Schizophrenia

Long time, no write....

Okay, that is a bit of an understatement. It has been MONTHS since I've written. So, I have decided to label myself as The Kitchen Schizophrenic. I went from bolgging nearly twice a week to blogging.... NEVER. A bit unacceptable, I know. BUT, let me explain.

Over the summer I was a Resident Assistant which meant I had no kitchen. Can you imagine being a full time babysitter with out having merely a POT to stand over and de-stress. That is a mistake I'll never make again.

When the Fall semester began, I started going to my cousins three times a week to tutor her kids. She lives with her parents who cook nearly everyday. Did I also mention that they are completely Italian. That means Monday, Wednesday, and Friday I am basically force fed. Not that I'm complaining... Eating is just about my favorite thing to do.

On top of that I have a roommate who MUST eat every three hours. She is training for a fitness competition which means my fridge is stuffed with bland turkey burgers and steamed cauliflower (yuck) leaving me no room to store anything.

That said, I must admit that I have been having serious cooking withdrawals. There is just something that excites me about preparing my own food... making something just for me. I had just about had it with canned tuna so tonight I made myself pork tenderloin in a white wine, dijon mustard, garlic, and butter sauce, roasted asparagus, and huge baked potato.

I cooked and drank wine... my mind was quiet and life was good.

No Shop Supper

Whenever I go on vacation, I always try to use up all my food so nothing really goes to waste. This is when having really flavorful ingredients and classic basics on hand really help. I mulled through the pantry and fridge and pulled out brown rice pasta, (which I've been reluctant to use because of the mystifying title) black and green olives, a can of Rotel diced tomatoes with green chilies, a can of butter beans, a red onion, and the remaining block of Parmesan cheese which always makes everything taste better.

Here is what I did:

Bring a pot of water to a boil. When it begins to boil, heavily salt the water (it will be the only way to flavor the pasta) and toss in the bag of pasta. I would also oil the water to prevent the pasta from sticking. I used Tinkyada brand. It is an organic brown rice pasta. It takes about 15 minutes to cook. I had never had it before and honestly is was SUCH a pleasant surprise. Al dente and not a bit mushy. I definitely recommend it for anyone carb conscious!

In a medium frying pan heat up some butter. Toss in a diced red onion. I would use about half of a large onion. Next add 3 cloves minced garlic and a handful each of chopped green and black olives. Cook for about 5 minutes then add the can of Rotel and can of beans to warm through.

When the pasta is done, reserve a couple ladle fulls of pasta water and add to the pan sauce. Place the drained pasta in a bowl and top with sauce. Add about 1/2 cup (or more) Parmesan cheese and toss.

Serve hot or cold!

The taste is predominately salty and rich from the olives as well as sharp and buttery from the parmesan. You will get a great creamy texture from the butter beans and a little heat from the green chilies.

I love it when the oddest combinations work out just right!

Time for Tea

I'll start this blog by apologizing. I am truly sorry to my avid readers who have been faithfully following this blog. Yours truly has done a whole lot of nothing (besides wrapping up spring semester) these last few weeks. The rest of my time has been spent relaxing, reading, and yes, cooking. However, as you all know... no blogging!

The truth is I have been kind of "roughing it" food wise. My diet has consisted of toast, sandwiches, and simple salads. Besides the wonderful cooking of my mother and grandmother, I have been in sort of a kitchen funk! So, in an effort to escape the monotony of my current routine, I have decided to plan a tea party with my mother, grandmother, and aunts.

When I think of tea time, a picture pops up in my head: I think of sophisticated women in dresses, lace table cloths, dainty patterned tea cups, tiers of scones accompanied with jams and butters, petite sandwiches, and of course hot tea. So while us ladies were not clad in dresses, the tea was sweet and the food fantastic! My grandmother even used her 55 year old china.

Around noon we sat down to enjoy pomegranate white tea and ginger green tea, chicken and crab salad sandwiches, Ina Garten's banana nut muffins, and strawberries served with homemade lime curd.

My favorite was the lime curd. I could honestly eat it by the spoonful. Lime curd is tricky to make and needs a lot of attention at the stove top. It is also a little pricey because limes can be on the expensive side. Either way the tanginess coupled with the buttery texture and sweetness from the sugar is out of this world. Eat it with fruit or spread it on toast and definitely bring it to your next pot luck. It is sure to please.

Lime Curd

4 limes at room temperature

1 1/2 cups sugar

1/4 pound unsalted butter at room temperature

4 extra-large eggs at room temperature

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and keep in the refrigerator.

Meals in a Flash: A Toast to Rachael Ray

It has been a while, I know! School has kept me pretty occupied and with finals and a voice recital coming up, I have barely been able to cook... let alone blog! However, in lieu of all my business, I have been able to utilize Rachael Ray's Express Lane Cookbook. It has truly been a life saver, especially when I get home from work at 5 o'clock dying for a healthy, hot meal!

In this particular 30-minute meal cookbook, Rachael gives you a list of ingredients to always keep on hand. Ingredients that you should always have in your cupboard, freezer, and fridge. On the back flap of the cookbook she provides you with this list. It is pretty basic and I love that everything is available to your local grocery store... no specialty items, no expensive price tag.

Her meals are mainly Italian and Sicilian based, always using fresh vegetables and herbs and those amazing flavor boosters like EVOO, Roasted Red Peppers, Capers, Marinated artichoke hearts, Parmegiano-Reggiano cheese, and chilies in Adobo Sauce. YUM.

With my afternoon free and lots of yummy ingredients on hand, I am off to make Smokey Chipotle-Chicken Corn Chowder with Salsa Salad. I make soups all the time, freeze them in individual portions and throw one in my bag for lunch before I leave each day.

I will post the recipe in my next post! In the mean time, go out and get this cookbook... it is pennies on Amazon!