Nutritious Dinner.

So this week is my Spring Break from class, after doing a quick trip to Laguna for our new launch of "One World One Ocean" (like it on facebook), I am back in Texas and back to cooking for my delightful husband. This past week in class we have been in nutrition class, which basically means sitting in a room all day long, reading aloud from a text book. It was brutal - finally I had to ask the Chef if we couldn't just read silently and then take the quiz together later. Listening to everyone read aloud is quite difficult, as we all have different reading speeds, it was frustrating. And to top it all off, the other class was in shellfish week which meant that I couldn't eat all day, and spent most of the class locked away trying to avoid the inevitable hives. Ouch.

However, in the spirit of nutrition class, I informed Louis that we would be eating tonight a meal all under 500 calories - including one appetizer, one main course, one starch and one side. This was our menu for tonight:

Appetizer: Garlic Soup --- originally it called for bread and eggs inside the soup, but as I rarely eat bread and hate eggs, I mixed this up a bit. I toasted a tortilla on the stove (no extra oil or butter) and broke that on top of the soup and nixed the egg all together. Louis loved this. 55 calories. Awesome.

Main course: Soy glazed tofu. --- the recipe came from "Cooking Light" magazine but I tweaked it a bit for my own tastes. It called for brown sugar, but as I dislike adding extra sugar I just added a bit more orange juice (fresh squeezed) for the sauce instead. Then I pan sauteed it in some light cooking spray instead of the sesame oil (which I dislike intensely). I thought the entire thing was absolutely delicious. Louis ate all of his pieces of tofu but then claimed he was still hungry, I believe him.

Starch: Herb Quinoa --- also from "Cooking Light" although that recipe called for couscous, but quinoa is a complete protein and much healthier and delicious. All that that substitution calls for is a little extra low-sodium stock and longer cooking time. And I added more herbs than it called for, but that's just me. Delicious. Lou got extra.

Side: Spicy broccoli --- also from "Cooking Light" although that called for broccoli rabe which I couldn't find at the store. Hence, just plain old broccoli. And the recipe called for it to be pan fried, but I decided to roast it in the oven instead. I love roasted broccoli. Added some extra chili flakes for Lou. It was delicious.

Well there is my entire meal for under 500 calories. I thought it was absolutely delicious, and I am completely full. Louis said I should have added some nuts (which I detest, but will add for him next time). He also suggested I should throw a steak on the grill for him next time I make it too, which I shall ignore.

You eat with your eyes first...

My first experiences in culinary school were very interesting. We had to take a week long course on sanitation which basically was just extreme boredom - learning about all the food borne illnesses, correct temperatures, how to properly clean everything… basically just your average boring day, by day. But what I have rapidly learned about culinary school in Texas is that there is no such thing as common sense in the kitchen. Especially with my group of very eclectic classmates. We were given quizzes daily, and told to read the Serve Safe book and know it intimately. As I enjoy being a student – I did as I was asked by my teacher. However, I’ve quickly learned that this is not the case with my classmates. It is a very interesting and diverse group of people, with ages ranging from 19-55, and many races. 


After getting through the brutal Sanitation class, the next set of classes was on sauces. Here is a story that occurred early in my sauce class: 


We had a pop quiz today which really is heavily sarcastic on the "pop" part since our chef TOLD us yesterday we would have one and EXACTLY what would be on the test. We get in this morning, answer our FIVE questions and the chef reads the answers. Naturally you would think that everyone in the class would get 100 percent, not the case. Now with the exception of the two guys who missed yesterday and didn't know about the test and the one guy in class who can barely speak English - this was completely ridiculous. Our chef then asks one woman in class to recite the 5-mother saucer. Now, we have gone OVER AND OVER this for the past week. She cannot name two. Meanwhile the chef is telling her the page number the sauces are one, and she still cannot understand the question. Finally the chef has to resort to writing the sauces on the board in order for her to understand. This is a daily occurrence in our class, as people just simply cannot use common sense. However, it is an exercise in my patience level which I think is a good thing. 
This is just one experience I have had within culinary school. And it continues daily.

On a side note, we are currently in plate presentation which I find pretty fascinating. I've never really thought about using molds, pastry bags, squirt bottles (for sauce) and garnishes. Now whenever I'm even cooking at home, I find myself paying attention to the little things. Presentation is extremely important, after all - they always say "you eat with your eyes first". 

The above is mashed potatoes, chicken stuffed with spinach and ricotta, sauteed asparagus and carrots. 

Above is a mango and beet (layered) salad, with sauteed spinach and goat cheese, with a cilantro oil.

Above is sauteed chicken thigh and drumstick, with stacked potato crepes, sauteed spinach (organic) and a cream sauce. 

Above is a traditional bread pudding with a cream anglais and raspberry coulis. 

Above is a chocolate souffle with creme anglais and strawberries.

Above is sauteed mahi mahi, with yellow lentils, sauteed carrots, zucchini, and asparagus with cilantro oil and balsamic reduction.

Above is vanilla creme brule with strawberries.

Above is: Beef Bourgouine with pearl onions, carrots and Chive and Leek Mashed Potatoes.

Above: Close up of Beef Bourgouine.

Above: Chive and Leek Mashed Potatoes. (They were delicious)

Above: Mango salad terrine with Cucumbers and Grapefruit and Orange Supremes with Cilantro Oil.

Above: Fresh Organic Spinach Linguine, Sauteed Chicken, Corn and Bell Pepper Sauce.

Above: Sauteed Salmon, Leek and Potato Ragout with Sundried Tomato and Shallot Compound Butter and Caviar.

Above: Sauteed Salmon with Lemon Dill Sauce, Asparagus and Potatoes Ann.

Preparing for culinary school...

Even before I began culinary school in September, I had already attempted and pulled off several dinners, buffets and catering opportunities for my family. One of these such experiences was the day before my rehearsal dinner when 23 family members came over to celebrate my husband and my impending marriage.

This was the menu:
Appetizer: Asian coleslaw with grilled shrimp (bought prepared, I'm allergic to shrimp)
Entree: Soy glazed salmon with chowmein, bell peppers, spinach and green beans.
Dessert: Apple tarte tartin and brownies.

 This meal was extremely simple to prepare which was necessary because of the amount of people and time decorating that took place. Here are some pictures of this event:

The last picture is of the incredibly beautiful table scape that was designed by Michael Schluter, our friend and designer. The table was so large (for so many people) that there was a hole in the center that he filled with a surfboard! Extremely creative. The entire night was incredible.