Gluten and Dairy Free? No Problem!: September 2011

Our last two courses in Culinary School were Management and Wine. Originally I thought I wouldn't take Management because it was dedicated to actually working and managing a kitchen but then I reconsidered. I was told that besides having to read the text book and take an exam, we would be given the opportunity to direct and actually manage the kitchen. Choosing our own menu, directing the other students, and having the chance to act like an executive chef. I decided that this could be a good and intriguing opportunity to see what being in charge of the kitchen was like.

I was told that I would be the first chef taking this challenge, so needless to say I was excited to examine what dishes I could create with my fellow students. I obviously wanted to do two vegetarian dishes, that were somewhat healthy and more interesting to my palate than what we normally serve here in our Texas based school. I decided on an appetizer of Squash and Orzo Salad with lots of herbs and a lemon vinaigrette. For my entree I chose Marinated and Grilled Tofu on skewers, on top of an arugula salad with Buckwheat Crepes filled with Roasted Poblano and Corn Saute. Here are the pictures and recipes of my two dishes:

Spicy marinated and grilled tofu on top of arugula. Buckwheat crepes filled with grilled poblano and corn saute. With red and green chille oils.

Squash and orzo salad with basil and lemon vinaigrette

Tofu Recipe: (8 servings)

1 package tofu, sliced into 2-3 inch blocks and patted dry.
Marinade for tofu:
1 quick dash of sesame oil, very strong so I use very little.
6 -Tbsp rice wine vinegar
4 -Tbsp olive oil
Red chille flakes (use according to spicy preference)
1 -Tbsp soy sauce
1 -Tsp honey
2 -Tsp Orange Zest
4-6 Garlic cloves, minced

1. Let the tofu soak in this mixture, if it doesn't look like enough, add a bit more of the oil and soy sauce.
2. Place the tofu on skewers and grill on a very hot grill just to obtain the grill marks. Then set aside.
Arugula Salad:
1 bunch arugula
1-2 lemons depending on how much juice they provide.
2-3 Tbsp olive oil, based on preference
Salt and pepper
1. Mix the vinaigrette and toss with the arugula salad. This is a very light salad, just to complement the tofu - not to overpower the marinade of the tofu.

Buckwheat crepes with southwest filling: (8 servings)
2/3 cup-AP Flour
2/3 cup-Buckwheat flour
6 eggs
2 cups-milk
4 Tbsp-butter, melted
1. Combine eggs, flours, butter and milk and blend until completely smooth. (I use a blender so I don't have any lumps)
2. Brush small nonstick pan or crepe pan with butter or pan and swirl the batter around until a thin layer forms.
3. Flip the crepe and continue cooking until just done.
4. Repeat.

Filling:
2 Tbsp-olive oil
2-Chopped red onion
2-Garlic Cloves Minced
3-Cups Fresh Corn Kernels, roasted
8-Poblanos, roasted and cut into strips
Salt and Pepper
1 Cup- Monterrey Jack Cheese, Shredded
1. Heat oil and add onion and garlic, cook until soft.
2. Stir in roasted corn and cook around 3 minutes.
3. Stir in salt and Poblanos and cook. Transfer to bowl.
4. Spoon 1/4 cup of mixture onto crepes and top with cheese (if desired, I left it off of my dish). Fold crepe in half and then in half again.
5. Serve on top of arugula salad.

Grilled Squash and Orzo Salad: (8 servings)
4lbs -Mixed yellow squash and zucchini
3 Tbsp - olive oil
Salt and Pepper
1 lb-orzo
6 Tbsp- lemon Juice
2 Tbsp- Vinegar
1 Cup- toasted Pine Nuts
1 Cup- shaved Parmesan Cheese
6 Tbsp- Fresh mint Leaves Chopped
1. Trim and cut squash lengthwise into slices.
2. Put in bowl with 1/2 Tbsp olive oil, salt and pepper.
3. Heat grill and oil. Grill squash, turning. Cool and cut into 11/2 inch pieces.
4. Cook orzo in salted water. Drain.
5. Add orzo to squash with remaining 1 Tbsp oil, lemon juice, vinegar, and pine nuts. Season well.
6. Stir in cheese and mint.

I enjoyed all of these dishes which were light and delicious. Also, pretty healthy. My class worked very well together and we were able to accomplish everything in a short amount of time. I was only able to be in the class working in the kitchen for 4 out of the 6 days, and I only took pictures of one other students dishes. He went vastly different from my dish, focusing on braised lamb with different elements, including a pickled radish foam (interesting, but not very tasty). However, his presentation was impeccable. Here are his dishes:

Celery, Leek and Poblano Soup with Mashed Potatoes

Braised Lamb Shank with grilled carrots and asparagus. Served with pickled radish foam, and horseradish cream.

The class overall was extremely interesting and watching the different student's approach to directing their fellow classmates was also very fun and challenging. Seeing the different personalities come out as student chefs are placed in "head chef" roles was fascinating for me, and I think everyone did very well. Some rose to the challenge, while others simply tried to get by with the least amount of work possible. I think that sums up the different personalities in my class succinctly.

As for the rest of the class - we spent the last 6 days in class studying and reading the text book on supervision and management. Not a terribly fascinating subject. The book was tedious and stated the obvious in more ways than one. I know that these lessons are important, but I can't help but wonder if anyone in the class actually took anything in and processed it. It seemed more like they were just trying to get through it with the least amount of effort. No one did their homework, despite the pleas of my Chef, and with the exception of myself, I'm sure no one studied for the exam at the end. I've enjoyed this school to no end, but some things have not changed despite the fact we are reaching the close of our year together. At this point, I've just let go of all of my anxiety towards homework and tests and others decisions not to do well. I'm just focusing on getting my own work done, knowing that's all I can do. Oh well. At least I know I passed the course.

On that negative note, I'll end with something positive: the food served was interesting and overall delicious. It was a pleasure to have taken management and eaten the other student's culinary creations.

I have never been much of a baker. Oh yes, I can knock out a sweet tart tartin like it's nobody's business, but making bread - real baking? Not quite so much. So when we started our adventure into baking I did so with some serious apprehension. I know I am an impatient person. Waiting for bread to rise, then rise again is not something that comes naturally to me. Especially since the bread has to be in the most perfect of all perfect climate situations. And if it's not, when then it just won't rise. And that drives me insane.

I decided to try and take this baking class seriously, attempting to use patience and diligence in order to truly learn the art of baking. However, trying to roll laminated dough in a hot, humid kitchen is just impossible. And the frustration level rose. Laminated dough is dough that has layers of butter in it. You take the dough and flatten out an inch thick layer of butter. Then you fold the butter into the dough. You don't want the butter to mix in, because you want the layers to melt in the oven - releasing steam and making flaky, delicious layers. Croissants are made from laminated dough. Croissants are now my arch nemesis. I hate croissants. Melting butter, sticking dough, nothing folding, making these croissants was just an act of war. And they didn't turn out. They were terrible. You need the most perfect of climates to prepare this dough, and our kitchen was just far too hot. I also learned that once you have destroyed your dough, it's impossible to fix. Needless to say, I have not successfully made croissants and will not tackle them again in the near future.

However, all of the baking was not such a disaster. My pies for instance, looked beautiful and were delicious. I learned how to make biscuits that were light and fluffy. I made white bread that thumped on the outside (proving a nice thick crust) and nice and light on the inside. I now can make with success: soda bread, biscuits, pies, tarts, bread sticks, white bread, foccacia, and flat bread. No problem. It was mainly the ridiculous laminated dough that gave me such a headache. Since I don't typically eat bread (yeast allergy) my friends in Austin were given regular bread baskets filled with all of my goodies.

We also made cakes, cookies, and other such desserts. Some people might think that they couldn't get sick of eating and sampling dessert - but let me assure you, you can. I don't think I can eat cake, frosting, fudge or anything sweet for quite awhile. However, I can now kick out a terrific creme brule (including burnt crust), delicious cookies, and one truly awesome cake. Baking will never be my passion, or something that comes naturally to me - but it was a worthwhile experience, even if the conditions of our school kitchen were less than desirable. I've included some of my pictures from my baking and dessert escapades and here they are.