a la carte

Hmm… I’ve been kinda lagging with my blog posts haven’t I? It was so easy in the beginning when we were learning specific topics every day like Soy Foods or Sea Vegetables. Now that we’re starting our final month of the program (HOLY SHITAKES HOW DID IT GO SO FAST?!) our classes have been more focused on our Friday Night Dinner and nutrition.

The last two Friday classes were A La Carte 1 and 2, where we prepared the “mis en place” for a few recipes and then prepared them to order. I really liked these classes because it was fun taking a dish from a mish-mash of ingredients to complete in a short amount of time. I also had more practice in preparing fish and chicken, which was a nice change of pace since I don’t do much (or any) of that at home.

We made a Tempeh Bolognese with roasted broccoli, capers and olives. This dish was actually amazing and I think I am going to make this at home this week, it was that good.

Salmon with black and white rice and grilled squash.

Sauteed apples in a phyllo cup topped with (melted) vanilla (soy) ice cream.

Tempeh in Curry Coconut Sauce, served with grilled pineapple salsa. This dish was also so good that I made it for Dan and I last night. I guess I just really love tempeh right now!

Chicken in a mushroom sauce.

And Teriyaki Tofu

The goal of this exercise is to simulate what goes on in the kitchens of real restaurants and to prepare us for our internships. Speaking of which, I am super excited for my internship! I am going to be working at a restaurant in San Francisco!

I have always wanted to visit (and move to) the West Coast so I am beyond thrilled to be going for the month of June. Maybe I will love it so much that I won’t come back? It was a pain in the butternut squash finding a subletter for my NYC apartment but I finally figured it out and am going to be starting my internship in just 5 weeks! I can’t believe culinary school is almost over, I’m feeling quite depressed about this…

In other news, I’ve been running again! Taking it slow but my knees have been holding up! More on that later, I’m off to watch my new favorite show, Girls.

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cookie monsters

What is the best way to spend a Friday morning?

If you answered “Baking cookies” then you are spot on! That is exactly what my classmates and I did this previous Friday and it was mystical.

Each person baked a recipe so we had plenty of cookies to choose from, I baked Rolled Fig Cookies that we nicknamed “Figlets.” Personally I think they were awesome and like an even tastier and vegan version of a Fig Newton!

There were a couple other vegan recipes:

Pecan Tuiles, these reminded me of the winter holidays!

 

and Gluten-Free Ginger Crisps

 

Other cookies made were:

Jam Dot Cookies (these are the Natural Gourmet Institute’s signature cookie and they’re served at every open house. These were made with butter but I’ve made a vegan version before for the open house with coconut oil instead.)

Macaroons

 

 Gluten Free Chocolate Chip Cookies (the unappealing color is from the buckwheat flour)

 

Checkerboard Cookies

 

Raspberry Shortbread Linzer Cookies

 

Chocolate Biscotti

 

Chocolate Cherry Pecan Bombs Bars

:3

pizza party

When the moon hits your eye like a big pizza pie…

Do you remember when Congress classified pizza as a vegetable? Apparently the sauce counts as a daily serving of veggies but in my book, pizza is hardly considered a health food. It can be made healthier by using fresh dough and lots of veggie toppings though!It was really fun making the pizza dough from scratch, rolling it out and personalizing our pizzas with toppings. I think homemade pizza is such an easy dinner that can be so delicious and satisfying. Just whip up some dough and freeze the extra, it defrosts great for a quick weeknight meal!

In class we explored different doughs and methods of cooking.

Margherita pizza on our chef’s secret recipe crust.

Grilled pizza topped with bruschetta.

My vegan pizza #1

#2

Pissaladière: A traditional pizza from the South of France with a flaky crust, caramelized onions, olives and anchovies.

An assortment of pizzas from my classmates!

Gluten-free mini pizzas!

Focaccia! This was my absolute favorite of the day, did you know that it contains a baked potato? Mmmm

I hope everyone has a bella noche and perhaps a slice of pizza or two!

sweet breads

Look how cute my lil monkey is:

CTP 209 has been submerged in a whirlwind of refined carbs and sugar as we have delved even deeper into the baking portion of our program since my last post. Last week we made pies all week and I was so pastried out by the time the weekend rolled through. I made this apple galette three days in a row!

On Monday we had our first of two bread making days where we made yeasted breads. I forgot my camera so I couldn’t take any pictures but I  made bagels. I had no idea bagel making was so easy! Some of my favorites of the day were a raisin walnut bulgur loaf and olive bread. Yesterday was Bread 2 where we focused on quick breads and sweet breads. During the first half of the day we made pancakes, waffles and crepes.

Buckwheat pancake, plain crepe and buttermilk waffle!

I have always struggled with getting perfect pancakes, the inside is always raw! But I think I have honed my skill now and have become a pancake pro 🙂 There were these really awesome gluten-free pancakes made out of rice flour. They were kind of funky looking and pale but the texture reminded me of mochi so I liked it (since I’m a mochi whore).

I also made this curry filled chickpea crepe with a side of blanched asparagus! After all the sweetness this was a welcome savory escape for my taste buds.

The second half of the day was spent making either scones or biscuits.

Spicy crushed red pepper and roasted garlic scones

Biscuits!

Pizza flavored scones = Yum!

I made blueberry basil vegan scones! The combination sounds weird but they were excellent and super fresh tasting. I’m so trendy with my food combos 😉

We also had vegan cinnamon buns which were finger-lickin’ good!

The CTP class above us graduates this Friday and we will officially be the Natural Gourmet Institute’s Senior Class! I can’t believe it’s going so fast 😦

Tomorrow is Pizza and Focaccia Day, so let me ask you a question: On a scale of 1-10 how ecited would you be to make pizza all day?

I’m at a 10.5