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| | | Sooooo much to catch up on! Feeling a little overwhelmed here and have been putting this off for longer than is acceptable. First off some updates with school, after my practical exam on Monday, I’ll officially be done with level 2. After kicking level 1’s ass, each week has gotten increasingly dif... Read More | | | | | | Artisanal 2 Park Avenue (entrance on 32nd Street) (212) 725-8585 This review is going to end on a negative note, but I actually do like Artisanal very much. It’s not exactly a beacon of innovation, but it does the classics very well…most of the time. I dined there recently for a friend’s birthday... Read More | | | | | | Spaghetti and Meatballs Serves 4-5. 1 ½ lbs. spaghetti 6 cups tomato sauce 1 lb. ground pork 1 lb. ground sirloin 3 cloves garlic, minced 3 tbs. ground onion (about a quarter of an onion) 1 tbs. parsley or thyme, finely chopped (only one) 2 cups fresh white breadcrumbs (stale white brea... Read More | | | | | | Today was a continuation of “poultry theory” and an introduction to concentrated cooking (searing and roasting). We learned to truss a chicken several different ways, making sure to “keep the wings prisoner” (secure and strapped tight to the body) as Chef M. puts it in his funny, weird, French way.... Read More | | | | | | An update is long overdue, I know. I’ve been so exhausted and sometimes the thought of catching everyone up on my comings and goings at school overwhelms me and I take a nap instead. (Shrug) Don’t judge me. My friend, Joy, who is visiting, laid on the guilt today (”I’M TELLING ALL MY FRIENDS ABOUT ... Read More | | | | | | Bouncing back from my demoralizing experience with sauces on Friday began with making a dish Sunday night with which I’m exceedingly familiar, spaghetti alla carbonara. It was one of the best batches I’ve made yet and I awoke this morning bleary eyed, but ready to face today’s challenge: soups. Alr... Read More | | | | | | Friday was sauce day. After going over the “mother sauces” (among them are tomato, allemande, and velouté) we proceeded to make some of them, then used those to make other sauces; hence the term, “mother” sauce, a sauce from which other sauces derive. Um, so I kind of missed the point of the c... Read More | | | | | | Another day spent on my feet from 7:30am to 5pm. Oy. As I mentioned yesterday, today was stock day! Five stocks to be exact: chicken stock, fish stock, vegetable stock, beef stock with burnt onions, and brown veal stock. It was the first day we actually had to copy down our recipes the night before... Read More | | | | | | Okay, folks. Summer’s more than officially over and although I’ve refused to hang up my battered silver Havaianas, I have broken out my new olive green anorak. Too bad I hardly get to wear it since I’m (ah!) wearing nothing but my chef’s uniform these days! YES. THAT’S RIGHT! I’ve started CULINARY ... Read More | | | | | | Mermaid Inn 568 Amsterdam Avenue (bet. 87th and 88th Streets) 212-799-7400 I wanted to love it. I really, really wanted to love it. I had read so many good things about it. I love seafood. I love finding great seafood joints that I don’t have to drive 2+ hours for…I might have to keep looking. Th... Read More | | | |
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