Savory Palate Week 4

Its been a while since I have had some time to update my journal on here. Restaurant class has been alot of fun. There are so many ingredients that we are using. I urge people to come and have the experience of fine dining cooked by future chefs.  Each dish is pleasing to the eye and taste buds. I have been working on a face book page for the restaurant. 

This week I was working the breads station, where I made Cardamom Pulla and we had Teahive cheese, smoked blue cheese, Varzi salami, cured Chorizo, a mustard made with squid ink. It was a very interesting dish. We had six dishes this week to include a chef's dish and then there was the bonus of our specialty drink that we made. Working in the back of the house is a good experience for me, it raises my expectations when I go out and apply for jobs.

The ingredients used in this weeks meal was a Truffle Tremor Goat Cheese, Coffee infused duck, Smoked Salmon, Lobster Mushrooms,and  Cardamom. Those were just the speciality ingredients. Next week there is talk of using Turtle in our food along with blood sausage.. I will try to keep everyone updated. Below are pictures of dinner.
Happy Eating.

 our take on Oysters Rockefeller

Savory Palate - Week 1

This quarter is restaurant. This is an experience that students get to learn front of house and back of house. We have input on the menu and decor that goes on the tables. Its a very unique experience for the students and the diners. The students put out a five course meal, and a couple extra dishes if that is decided for the day.
The diners get to experience the window into the kitchen and get to watch students cooking and taking direction from the chef instructor in the kitchen. They are also presented with a wonderful menu of exotic, seasonal, and fresh ingredients. Because the room is small, its reservation only, but its worth it. Diners also get to critique the students meal at the end of the night. Its a very positive experience for everyone.

Having started this class, I am in the front of the house. I have posted pictures below of us learning to set the table, and some of the food we started to cook on day 1. This quarter restaurant is at night and we serve two nights a week. I am excited to learn both sides of a restaurant and for the challenges that come ahead. So if your in the area, come have dinner. It will be a great experience.

Happy Eating

The picture above is duck skin that has been rendered. The duck fat will be used for Duck Confit. Next to it is the beginings of roasted squash for a chutney dish.

European Class

I have been trying to keep up with the dishes we make. I haven't been very good at posting them on here. I have been posting them on my face book site for Z Kitchen Zink. This is the class I like because there is no final. He just lets us cook. It has been a challenge, in that there are many foods I have walked away from in the past because they look gross or just unappealing. I have learned to try everything. I may not like it, but I can say that I have tasted different food and have some kind of personal opinion on it. European Cuisine is very old school and very heavy food. I have heard the trend is changing and would love to know more about it. 

I found German food to be very heavy and rustic. In our group, there were a few people that were in a hurry to leave so they cut corners as to how the food was made and it did not come out as nice as I thought it should have. Below are some pictures of the German cuisine we cooked along with Switzerland. I found that country interesting. I would love to one day travel there and actually taste the food. I am open to all comments about the food. Its a good way to help improve or have a different perspective on it. 

Happy Eating

Sugar work

I am finding out the longer I work with confections. I like sugar. It can do so many different things. It takes a lot of practice to get it exactly how I would like it. I have had many failures in class when it is not working and deciding that its going to be a bitch.  I think if I ever get the chance to spend time with an confectioner that does a lot of sugar work, I would jump on it.  It seems very simple to melt the sugar to a high temperature.  Out here in Utah its 285*F, pour it and let it be. Cool thing is, if your going to mold it, you have to work with it while it is still very hot. I have a whole new respect for those chefs at Disney that make the candy canes. In fact I want to be one of those guys. Interestingly enough there is a science behind all the sugar work. If it is too humid the sugar sucks in all the moisture causing it to be sticky and brittle. Learning about the sugar was one of my favorite lessons in the class. Below is some of my sugar work along with other classmates. Some of the interesting items that came out when we were working with sugar.
Happy Eating

Jelly Candies

Sorry I have been gone so long. School has been keeping me busy with creating so many different treats and dishes. Soon to be updated here.

That being said. This is about Jellies. They are very much a pain in the butt to work with and gelatin smells like bone marrow. Its gross. On the lighter side, they do make some delicious treats. I have not listed the recipes because it is very easy for them to go wrong. I have below a number of pictures of what I have been working on and what some of the final products look like.
I do like making the gummy bears and the pb&J candies. Those I would have to say came out to be the best product I have. I am listing them in Z Kitchen Zink as a product that I would sell.
I would also have to say that cornstarch is very messy to work with. It does the trick of holding the shape of your gummies, but it gets everywhere. There is a difference when using pectin and gelatin. They hold differently. The bright red pot is gelatin gummy.

Happy Eating

Classical French

Last week we still were visiting France and making classical dishes. I have to say my favorite of the week was Duck a l'Orange. We also did oysters on the half shell and stuffed Swiss Chard. The plan for the following week was to do Coq au Vin but I was unable to attend that class. I like being able to  expand my knowledge of food and share with all my readers the different foods I learn to make and eat. I do have to say, you have to soak the Swiss Chard before rolling it or it doesn't cooperate so well.

Duck recipe is posted below

For Duck
1tbsp                  kosher salt
1tsp                    Ground coriander
1/2 tsp                ground cumin
1tsp                     black pepper
1 (5-6lb)              duck ( we used duck breast it was faster)
1                          orange, juiced halved
4                          fresh thyme sprigs
4                          fresh marjoram sprigs
2                          fresh flat leaf parsley sprigs
1                          Small onion, into 8 wedges
1/2 cup                 dry white wine
1/2 cup                 duck stock, and veal stock, chicken stock or reduced sodium chicken broth (use any)
1/2                        carrot
1/2                        celery stalk

For Sauce
1/3 cup                 Sugar
1/3 cup                 Fresh orange juice (1-2 oranges)
2tbsp                    white wine vinegar
1/8 tsp                   Salt
1oz                        Sherry wine ( not the vinegar)
2-4 tbsp                 duck or chicken stock
1tbsp                     unsalted butter, soften
1tbsp                     All purpose flour
1tbsp                     fine julienne of fresh orange zest removed with a vegetable peeler

Put oven rack in middle position and preheat oven to 475*F
Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley and 4 onion wedges.
Squeeze juice  from remaining half of orange and stir together with wine and stock. Set aside.
Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
Pour wine mixture into roasting pan and reduce oven temp. to 350*F. Continue to roast duck until thermometer inserted into thigh registers 170*F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3-4 in from heat until top is golden brown. about 3 min.
Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board reserving juices in pan. Let duck sit 15 min.

Sauce
While duck roasts, cook sugar in a dry 1 qt heavy sauce pan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice,vinegar, and salt and simmer over low heat stirring occasionally until caramel is dissolved. Remove syrup from heat.
Discard vegetables from roasting pan and pour pan juices through a fine mesh sieve into a 1qt glass measure or bowl , then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
Stir together butter and flour to form a beurre manie. Bring pan juices to a simmer in a 1-2 qt heavy sauce pan, then add beurre manie, whisking constantly to prevent lumps. Add orange syrup and zest  and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender. about 5 min. Serve with Duck.

Here the sauce is too thin

This is what the sauce should look like.

 another dish we made. Lamb stew

 Always need dessert. Macaroons.

Happy Eating.

Almonds and Chocolate

Chocolates class has been fun and a challenge. One of the biggest challenges in making chocolates is making sure that your chocolate doesn't bloom. What I mean by that is when you buy a candy bar from the store and it looks kind of white or spotted. That is blooming. It means that the cocoa butter didn't stay within the crystal chains. Its a chemical reaction. I didn't want to post anything until I had been able to work out the bugs, but it is still a work in progress. I am pretty sure it is the way I am stirring the chocolate to get it to the right temperature or the bowls aren't clean enough. The smallest thing can disturb the chocolate so it has to be super clean. I did post the the few items that I have been working on. Peanut butter cups is one of them .

That being said. I did have great success with making candied almonds. I remembered growing up always smelling them in the malls when I was out shopping. Now I can make them. It is much easier that I thought it was. I am also happy I have something that I now can ship home and it wont get ruined before it gets there.

Happy Eating

Beging Trip to France

This week we started a trip to Classical French Cuisine. France is one of the big  influences in the culinary world. A lot of great things came out of there. I didn't realize how bland some of the food could be. I even made sails. I hated watching my Aunt eating them growing up and when I finally tried one, they are OK. A lot of the food is very rich and creamy. I am looking forward to see what else France has to offer. I do say I did very well on the dessert. Creme Brulee is one of my favorite desserts to make.

Happy Eating

Chocolate Mid Term

The last few weeks I haven't posted because I have been working on my midterm for Chocolates class. It had to consist of many elements to include Chocolate, and pulled sugar. It was small and the final will be much bigger, We did a fairy scene. Something a little wacky, but neat. Sadly it was broken shortly after displaying it to the school. Below are pictures of the final product and elements we used in the project. It was completely edible.

Happy Eating

Italian Cuisine

The last two week European Class has been a trip to Italy. North and Central Italy. We have had fine cheeses brought in and talked about the fine wines that come from the north. Makes me want to go spend a few weeks there learning from the chefs there and how they do their food.  Some of the food we made included Panna Cotta, Osso Buco Milanese, Melanzane Involtion (eggplant roll) Tiramisu. Making fresh pasta was great. I really want to add a pasta maker to my collection. I loved using fresh ingredients with these recipes. Our teacher brought in fresh Heirloom tomatoes for us to use. The colors were fabulous and you could taste the garden freshness in the sauces and the Bruschetta. Below are the pictures. Any recipes you want Email me or ask .

Happy Eating

Welcome to European

I have decided to take another savory course to help me further my talents as a chef. I like the European countries and went on to peruse it. Our first week was a lovey journey to the British Isle. If I ever travel across the ocean this is where I want to land.  The food is very tasty and wholesome.  We made , Roast beef, Yorkshire pudding, strawberry short cake, Cheese and Herb bread, Chubs. SO much food for a short period of time.
Here is the recipe for Cheese and Herb bread. I love this bread. It has a nice flavor and is great warm with butter.
1 tsp               Sugar
1 1/4 cup        Water, warm about 105*F, 40.5*C
2 1/4 tsp         Active Dry Yeast
As Needed     Butter
3 Cups            All Purpose Flour
1/2 cup           Bread Flour
2tsp                Salt
1tsp                Dry Mustard
1/2 tsp            white pepper
1 tbsp             Chives, chopped
2tbsp              Parsley, chopped
2 cups             Cheddar Cheese, grated ( I used M. Jack cheese)

Pre heat oven to 375*F
Dissolve sugar in water and sprinkle yeast over the top. Let stand for 10-12 min. until frothy,
Butter 8 1/2 x 4 1/2 x 3 3/4 in loaf pan. Your basic bread loaf pan
Sift the flours, salt, mustard and pepper into a bowl. Stir in the chives and parsley and three- quarters of the cheese. Add the yeast liquid to the dry ingredients and mix to a soft, smooth dough, 8-12 min. Using the hook attachment on your mixer. Turn out onto a floured surface and round. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Turn the dough onto a floured surface and knead 2-3 minutes.
Fit into prepared pan. Cover and let rise in a warm place for 40-50 min.
Sprinkle the top with the remaining cheese. Bake 45 min, until well risen and golden brown. Turn out and cool on rack.

This is a great savory bread for hearty meals.
Below are pictures of dinner.
Happy Eating

Chocolates Class

Wow, chocolate is interesting. There is a lot of history behind it. Not to mention the types of bean trees, the process and why the heck it is so expensive to get. I am looking forward to a yummy quarter. We have already started planning our final project which is a chocolate and sugar center pieces. Yea! We dove right in and made Chocolate Truffles. I have to say after working with the chocolate. I am not fond of white chocolate anymore. It takes so much more work than regular chocolate. Never the less it all came out great.

Happy Eating

Sea scallops and asparagus

A couple of nights ago I was requested by my house hold to make sea scallops and asparagus. This is a very simple dish. You chop up 1 shallot onion and saute it in butter then you add sliced mushrooms then add the asparagus. Make sure you blanch/ Ar boil the asparagus before you sauté them. At the very end add about 2 teaspoons of cooking sherry let it sauté for about a minute then turn off the heat and let it sit,until the scallops are done. In another frying pan, put about 1 tablespoon of olive oil in the pan. Let it get hot. It not smoking. You want to create a nice crust on your scallop. Season your scallops with just salt and pepper. Make sure each side of the scallop has a nice crust. About 2 minutes. Plate the vegetables and then the scallops on top. A nice simple yummy meal. I even got my 2year old to eat them. Happy Eating

Things to come

With starting the catering business, I am hoping to put more pictures up on here of the food I create. I even set up an email address for the business. If you have any questions about the recipes or have a comment you can email it to:zkitchenzink@ymail.com and that will reach me so I can respond to. I cant tell you what the future holds, but I can tell you that tasty food is coming. Stay tuned and thank you for reading me.

Happy Eating.

Grand Caynon Dinner

Our mini vacation took us to Zion National Park in Utah. We stayed at a hotel that had a restaurant on site. It was a cross between fine dining and your local pizza joint. I don't think it had made up its mind in what it wants to be when it grows up. The appetizer we had was sea scallops and pork belly. I liked the flavor and I thought the dish was well put together. I had the Ahi Tuna and asparagus. I wish they had remembered to peel the vegetables before plating them. My husband had a Buffalo Rib eye. It was good and cooked right, he just would rather prefer cow. My son got the short stick. He first got the hamburger which was way passed its dead date. I could have used it for  a Frisbee , then he got a hot dog. It was deep fried to a crispy critter. So he got mac and cheese which he got when I got into our hotel room. Nice place, just needs to pick an idea and stick with it.  The view was great and so were some of the other places in town. Sadly, I forgot to take pictures of the other food from the other places. I was hungry and ate before thinking of my readers. Below are the pictures from the restaurant we went to.

Happy Eating

Sea Scallops and Pork Belly

Tuna and vegetables

Buffalo Ribeye Steak

Top View of Sea Scallops