bûche de noël and a culinary school farewell

The time has finally come...I graduated from Culinary School!

The past 15 months have been exploratory, confusing, innovative, strenuous, stressful, relaxing, fun and exasperating all wrapped into one package. Not only did school teach me about food, but about personal relationships and a passion truly inherent within me.

I had my highs...
creative juices flowing with mystery baskets
perfectly-cooked custards in pastry class
nailing duck l'orange and quiche lorraine in classic recipes
being unusually comfortable with tofu, tempeh and soy products in healthy cooking

...and my lows:
an initial close to tears fear of raw chicken
lackluster beef stew in meat fabrication
overly-ambitious dishes in timed cooking
total breakdown in my pastry final

...but a lesson to remember from each.

After a sigh of relief after my final, my parents and aunts came into town for my delicious celebration of achievement. After a brief ceremony (I graduated with honors!), we headed to the reception (wine in tow) and enjoyed a delicious late-afternoon of cheeses, fruits, veggie tempura, pumpkin tamales, gingersnaps and a chocolate fountain with homemade marshmallows. Too nervous to eat, I personally celebrated with a bottle of red.

Later that evening, a big group of us trooped over to the newest locale on the 7th Street scene: Tillman's Roadhouse. The decor was funky, the cocktails were imaginative and the food was pretty tasty overall. Amongst a spread of truffled popcorn, peanuts, french fries with aiolis and fried pickles, we sipped on Blood Orange margaritas and attempted to chat in the bustling restaurant.

Entrees included a filet of beef with a chipotle demi glace, snapper with celeriac and sweet potatoes, Oaxacan quesadillas, airline chicken and chicken-fried steak that circled around the chic, oversized table. Dessert was an indoor campfire with fluffy orange, maple and coffee marshmallows, chocolate, grahams and a convenient tableside fire to roast away.

After my ravenous indulgence the evening before, I settled on a healthier comfort to make for dinner the next evening:

Turkey Lasagna with Whole Wheat Pasta

Substitutions and a subtle sweetness are the tricks in this recipe. I substituted ground turkey (lean, not extra lean) for ground beef or pork, part-skim ricotta for full fat ricotta and whole wheat pasta for plain. Fresh herbs, lemon zest and vanilla sugar added subtle depths of flavor as well as freshness. I also amped up jarred tomato sauce to add ease to the dish.

Yields 4 servings.

Turkey with tomato layer:

1 lb lean turkey

1 small jar tomato sauce (I used Newman's Own)
2 T fresh parsley
½ white onion, diced
3 cloves garlic, minced
2 T vanilla sugar (plain sugar will do if necessary)

1 t herbs de Provence
1 t crushed red pepper
Salt and pepper to taste

Start by sauteing onions, herbs de Provence and red pepper flakes with olive oil. When onions turn translucent, add ground turkey and cook until turkey crumbles and turns opaque. Carefully drain any excess fat (fat should be minimal). Add garlic, vanilla sugar, salt and pepper to combine. Finally, add tomato sauce and let mixture simmer and thicken while preparing remaining fillings.

Ricotta layer:

1 container part-skim ricotta
2 T fresh parsley, minced
Zest and juice of 1 lemon
Salt and pepper to taste

Stir ingredients to combine. Set aside.

Additional layers:
1 ball fresh sliced mozzarella
½ cup fresh grated parmesan
Oven-ready whole wheat lasangna sheets ( I found these at Target)

In a small casserole dish, layer turkey filling, whole wheat sheets, ricotta spread and fresh mozzarella. Continue for three layers. For the final layer, top with fresh mozzarella and grated parmesan. Bake casserole on a cookie sheet uncovered at 375 degrees for approximately 40 minutes. Serve warm with herbed baguette.

I spent the weekend preceding Christmas helping prepare baked goods, deliver and volunteer for the third annual Chef's Holiday Pantry held at Ridgmar Mall benefitting Tarrant Area Food Bank.

The mall was graced with colorful balloons, incredible ice carvings and cookie decorating with Young Chefs Academy. Christmas goodies for purchase were jam-packed tables full of Yule logs, gingerbread trees, croquembouches, cupcakes, cookies, candies, barks and layered cakes for all to purchase and share.

The delicious event was an affair to remember and a dinner plate on the table for those in need- another Christmas story soon to come!

pistachio macaroon and a turkey-filled afternoon

Thanksgiving in Austin, although a short-lived affair, was a holiday to remember full of culinary cheer. After a fully-pampering morning complete with facials and hairstylings (oh my!), my mom and I met my aunt at the quaint Walton's Fancy and Staple cafe and general store to fulfill all of our lunch-bound dreams.

We began staring in awe at the frosted clear case full of sweet delights, fresh-made salads and snacks. Mom opted for a freshly-made egg salad on wheat with a mixed field greens salad with pomegranate. My aunt chose deli ham on pretzel bread and soup of the day: Niman Ranch pork chili. I was craving a bit of spice- the spicybird sandwich with chewy whole grain, wood grilled chicken, roasted tomato and an avocado spread was the natural choice.

After our delectable sandwiches, my mom and aunt split an individual pumpkin pie with fresh whipped cream- tender crust and not too sweet. I was eyeing the Parisian macaroons all afternoon- between vanilla pumpkin and pistachio blackberry, I went for the pistachio macaroon with blackberry buttercream- delish.

After an eventful day, I hit the hay early with visions of Thanksgiving delights (and a full day of cooking) lurking in my head. I awoke to begin the feast! First things first- getting our herb and garlic marinated turkey in the oven. After our valiant main course was roasting away, I created a flavorful, beautiful and "easy as pie" appetizer to prepare:

Toasted Hazelnuts with Thyme, Orange Rind and Garlic

1.5 c hazelnuts

julienned rind of 1 medium orange (To do this, peel your orange zest with a peeler careful not to include the white pith. Carefully cut portions into 1/8 inch thick slices.)

1 T olive oil

1 t red pepper flakes

1 T honey

1 T turbinado sugar

1 T fresh thyme leaves

salt to taste

Heat olive oil in a saute pan on medium heat. Add red pepper flakes, orange rind slices and thyme. Saute to release natural oils. Add hazelnuts and toast with aromatics until fragrant. Add honey, turbinado and salt- toss to combine. Spread warm mixture on a sheet pan to dry out, approximately 30 minutes.

Along with this simple hors d'œuvre, I made a rich, decadent side dish to dismiss any cravings for plain ole' mashed taters.

Butternut Squash Macaroni and Cheese with Smoked Gouda Sage Béchamel and Panko Breadcrumbs

For this rich cheese sauce, I first made a classic béchamelwith simmered whole milk, white roux and an onion piquet to impart a subtle flavor (onion half with a clove-pierced bay leaf attached). After my béchamel thickened, I added shredded smoked gouda, white cheddar, parmesan, salt, pepper and fresh chopped sage. This sauce was combined with al dente elbow macaroni and chunks of roasted butternut squash with crispy sage. I then spread the mixture in two casserole dishes and topped them with panko and shredded parmesan to bake until brown and bubbly.

After creating such a rich dish, I created my second dish with an attempt to impart flavors through cooking techniques and fresh ingredients with minimal fat:
Roasted Brussel Sprouts with a Balsamic Reduction and Pomegranate

This dish was so incredibly delicious! I cleaned and halved my brussels then tossed them in a light coasting of olive oil and salt. I roasted these at 400 degrees, tossing frequently for approximately an hour until crispy and browned. For the balsamic reduction, I reduced a cup of balsamic vinegar with salt and a bit of sugar until reduced my half and syrupy. To plate this dish, I spooned the reduction over the crispy brussels then topped them with sweet, tangy pomegranate seeds.

For dessert, I took the easy route and no one suspected! After running tight on time, I decided on using puff pastry for my pastry dough instead of a homemade, flaky tart crust.

Asian Pear, Candied Ginger and Maple Tart

The flavor combinations in this tart were quite nice. I'm not a fan of overly sweet desserts so the combination of tart pears, spicy sweet crystallized ginger, syrupy maple and buttery puff pastry was intoxicating!

I began by thinly slicing my pears, slicing my crystallized ginger and defrosting the puff pastry. After rolling out the puff pastry, I brushed the intended fruit area with maple syrup. Next, I carefully arranged my pears and topped them with slices of candied ginger and a sprinkling of turbinado sugar. Before hitting the oven, I brushed the crust edges with an egg wash. This tart baked at 375 degrees for approximately 40 minutes. While still warm, I glazed the tart with heated apricot preserves for shine. Voila!

After packing the car with our finished dishes (don't forget Mr. Turkey!), we headed to my Aunt and Uncle's home for a lovely evening. Along with my contributions, our incredible Thanksgiving spread also included:

Sweet Corn Pudding

Green Bean Casserole

Cranberry Orange Relish

Cranberry Sauce

Cornbread Stuffing

Waldorf Salad

Brown Sugar Pecan Sweet Potatoes

Ginger Orange Sweet Potatoes
Soft White Rolls

Parmesan Cheese Straws

Raspberry Cream Pie

Pumpkin Layered Cake

Lemon Pound Cake

What's Thanksgiving without taking advantage of hefty leftovers the next day? For an impromptu brunch with my parents, I assembled a quick fix that was nothing less than delightful:

Thanksgiving Turkey Melt with White Cheddar, Hot Pepper Jam, Cranberry, Red Onion and Carrots

On thick slices of wheat bread, I spread hot pepper jam and arranged turkey slices with white cheddar on top. These toasted at 400 degrees for about 5 minutes then were topped with jellied cranberry slices, thin-sliced red onion and shredded carrots. Yum!

That evening, my entire extended family was in desperate need of a post-Thanksgiving Tex-Mex fix! We met at Dos Salsas, a family-owned joint in Georgetown and waited for a table amongst space heaters and sweet margaritas with a splash of orange juice to also keep us warm.

Although I ordered a Tex Mex combo, I was instead content with my Aunt Becky's tortilla soup and pulled chicken flautas complete with ripe avocado slices. Everything was delicious- especially our honey-soaked sopapilla ending.

Once back to the real world in Fort Worth, it was time for my culinary school final! Yes...final- a notion that was so surreal to me until I finally accomplished it! After our written final, my class trooped into the kitchen for challenging-timed technique drills including: knife drills, roux making, whipped cream, french onion soup, eggs benedict, 45 second no-spatula omelette, risotto and a poached chicken tarragon entree complete with a stark white sauce.

The final went well and I was thrilled! Beside my hollandaise being a bit thin- everything else was fabulous! A champagne toast to celebrate was a perfect ending to our final and yet another big venture in my life.

ravioli bites and an afternoon delight

I've definitely been burnt-out the past weeks of culinary school. Due to extreme time constraints and perpetually thinking on my feet, I've been anxiously awaiting a low-pressure class where I could simply have some fun doing what I love: playing with flavors.

Our Fusion class was just that- an assignment of random, crazy International cuisine partnerings with a course to pair it with.

My first drawing: French, Asian, Appetizer

Dish: Currant Brie Turnover with Garam Masala Sauce

I grabbed a wonton skin and delicately filled it with sliced, rich Brie, toasted almonds and currants soaked in fresh orange juice. After I sealed the dumplings, I deep-fried them while I concocted my sauce. For the sauce, I combined garam masala, olive oil, honey and orange juice in a food processor and spooned it aside the fried dumplings.

My second drawing: French, English, Dessert

Dish: Peppercorn and Raspberry Preserve Parfait with a Tarragon Cream and Bacon

For this dish, I wanted to do a play on an English trifle but forgot the necessary ingredient in a trifle: a layer of soaked cake. When I presented my mini-dessert, I referred to it as a parfait. The ingredients were sweet, salty and tangy.

My third drawing: Asian, Southwestern, Soup

Dish: Apple Celery Broth with Poached Apples, Green Cabbage and a Steamed Apple and Queso Fresco Dumpling

When I drew this dish, I immediately wanted to develop a broth-based soup pulling more of an Asian fusion with a touch of Southwestern. The base of the broth was a vegetable stock enriched with sauteed aromatics, celery and apples then strained to a clear, tasty broth. I finished the broth with the poached dumpling, poached apples and thinly-sliced green cabbage.

My fourth drawing: Russian, English, Amuse Bouche

Dish: Beer-Battered Fried Sausage with Capers, Beets and a Lemon Aioli

During our mise en place, my tablemate Eric made a delicious looking beer batter and suggested I coat a slice of sausage for this dish. Great idea- I paired the rich bite of sausage atop a thin slice of beet with a drizzle of tart, lemon aioli and briny capers.

My fifth drawing: Russian, Southwestern, Salad

Dish: Thin-Sliced Cucumber with a Jalapeno Dill Dressing, Lemon and Toasted Fennel Seeds

I liked the flavor combinations in this salad but I didn't execute it well. My dressing was under seasoned and the fennel seeds were too abundant.

Although we were only required to draw 5 pairings, I finished two more plates within the time constraint. I first rolled spring rolls with an Asian French influence and spicy dipping sauce. I was then handed Treacle by our head chef- a bitter, molasses-like British condiment. My final dish was:

Warm Treacle-Glazed Tomato Salad with Fried Basil

The cherry tomatoes in this dish were added to a scorching saute pan, quickly sauteed then glazed with a drizzle of Treacle. The basil provided color, flavor and provided a hit of fat in the dish.

Also this weekend, I was able to visit Z's Cafe in the Fort Worth Community Arts Center with Ms. Fort Worth Foodie and a friend from the Tarrant Area Food Bank. We met with Carlo, the adorable General Manager and son of head chef and owner, Janet Z. Capua. Amongst tarragon chicken salad, lovely peach sweet tea and brownies with fresh fruit, our al fresco afternoon lunch was calming and quaint.

After lunch, the three of us visited the brand-new eco-friendly boutique in Fort Worth: The Greener Good. Owned and operated by past co-worker of mine, Elizabeth, and her husband Bryan, this new local addition is fresh, chic and good for the environment. I left with a gorgeous silver bowl made from recycled plastics and hand-spun in a tiny village in Nepal- a perfect vessel for my beloved Cowtown Farmers Market produce.

In preparation for Thanksgiving, I took advantage of local spaghetti squash, delicata squash, onions and scallions to create a hearty homemade pasta dish boasting fall flavors:

Homemade Winter Squash Ravioli with Fresh Oregano, Crispy Pancetta and Ricotta Salata

For ravioli filling:

1 large spaghetti squash, seeds and skin removed, cut into 1 inch chunks

1 small delicata squash, seeds and skin removed, cut into 1 inch chunks

1/2 c vegetable oil
1/4 c brown sugar

1 T red pepper flakes

2 T chopped fresh oregano for roasting squash plus an additional T for filling

1/4 c cream cheese

salt to taste

Toss squash with oil, sugar, red pepper flakes, oregano and salt on a roasting sheet pan until liberally coated. Roast at 425 degrees until browned and softened, about 45 minutes. When squash is cool enough to handle, mash with cream cheese, additional fresh oregano and salt with a fork. Set aside.

For pasta:

4 rolled fresh pasta sheets

or

approximately 25 wonton skins

egg wash to seal pasta or wontons

Lay pasta sheets out as shown and fill with about a tablespoon of filling. Or, fill an individual wonton wrapper with a tablespoon of filling. Seal either with a brushed egg wash. Refrigerate raviolis until ready to use.

Pan Sauce:

1/2 stick butter

2 T chopped fresh oregano

1 T chopped fresh sage

Garnish:

4 slices of pancetta, pan-fried to render fat and crisp

1/2 c ricotta salata, crumbled

To assemble the final plate, simmer ravioli (I boiled half and froze the remaining uncooked ravioli) for approximately 3 minutes and add to pan with melted butter, salt and herbs and toss to coat. Plate ravioli beneath crumbled pancetta, ricotta salata and a grind of fresh-cracked pepper.

Yield: Approximately 25 raviolis (I cooked 10 for recipe and froze the rest for later use)

These are perfect for a winter supper with crusty bread and a simply-dressed green salad. This definitely satisfied my Thanksgiving craving- a full Thanksgiving review soon to come!

Dried Chiles and Gluten-free

What do sliders, mini-desserts and noodle dishes all have in common? All were hugely impactful in restaurant trends of 2009. A few weeks ago, class at culinary school surrounded trends such as these then challenged us to recreate trends we selected. My five trend selections and dishes were:

Trend: Egg Preparations for Dinner
Dish: Eggs Benedict Putanesca with Fontina and Fresh Oregano Vanilla Yogurt

For this dish, I made a simple and quick putanesca sauce with crushed tomatoes, capers, fresh oregano and black olives. Melted fontina cheese coated the toasted english muffin followed by an over-easy poached egg and the putanesca spooned atop. The oregano yogurt sauce was creamy and sweet to pair with the salty, rich and briny flavors of the benedict.

Trend: Sliders
Dish: Shrimp Sliders with a Jalapeno Puree and Peanut Sauce

I wanted to make sliders but not your "run of the mill" ground beef mini burgers. Don't get me wrong- I love traditional sliders but opted for a seafood variation instead. I chopped raw shrimp and combined them with panko breadcrumbs, mint, cilantro, red pepper flakes, soy sauce, a touch of sugar and an egg to combine. I then formed the mixture into mini patties and seared them to brown and cook through quickly. I served the sliders with a toasted parker house roll, a spicy jalapeno puree and peanut sauce to act as ketchup or mustard.

Trend: Amuse Bouche Portions
Dish: Bleu Cheese Puff with Fennel, Orange and Chiffonade Basil

This was my "crap, I'm running out of time and still have two dishes to bust out" dish. Regardless, the chefs enjoyed it. I cut a round of puff pastry, browned it into a pillow-like puff and filled it with a fennel and orange slaw with a simple vinaigrette. The puff was topped with chiffonade sliced basil. Ehh...I can do better.

Trend: Noodle dishes
Dish: Garam Masala Beef Meatballs and Cold Noodle Salad with Maple, Black Sesame Seeds and Scallions

This dish combined the hot richness of meatballs with the cold sweetness of the maple noodles. I struggled with plating this dish because I ran out of time.

Trend: Mini Desserts/Dessert Flights
Dish: Dessert Trio
White Chocolate Bark with Pistachios and Cranberries
Coffee Shooter
Nutmeg Chantilly Cream

My dessert was to enjoy as a "flight" and components were meant to work together. The chef thought my concept didn't follow the trend but they enjoyed flavors and interactive aspects of the dessert. The nutmeg cream was shaped to spoon into the coffee shooter and sip with the white chocolate bark. The chefs instead dipped the bark straight into the coffee and were content. Ha...whatever works.

A few evenings later after a stressful work day, I met some girlfriends in the Hospital District and we "Magnolia hopped" for happy hour and dinner. For pre-dinner cocktails, we chatted amongst (very potent) frozen margaritas and frozen screwdrivers at Yucatan Taco Stand. For dinner, it was 1/2 off wine night at Lili's Bistro.

Perched around our bottle to share, we split a trio of traditional hummus, black bean hummus and baba ghanoush. Of the three, the black bean hummus was far superior smoothed over the warm pita points. For my entree, my girlfriend and I split the grilled veggie plate complete with grilled portabellos, asparagus, peppers, a perfectly grilled chicken breast and a side of smoked gouda creamed corn.

The next day, we spent the chilly Saturday late afternoon sitting by the fire pit and sipping wine on the outdoor patio at Winslow's Wine Cafe. Such an intoxicating combination- comfy chairs, blanketed with early fall scarves, glass of wine in hand and a gentle sizzle from the fire- perfect. We split a duo of hummus once again- truffle and roasted red pepper. The truffle was a bit salty but I partook regardless.

Class the next week concentrated on advanced nutrition and how to incorporate dietetic restrictions into fine dining preparations. After learning restrictions and beneficial food options for those with heart disease, cancer, gastric bypass surgeries, celiac disease, gluten-free diets and low-sodium diets, we were also given options for people who may be blind, smoke or with dentures....seriously.

Once in the kitchen, we drew to see who would act as Executive chef, Sous chef, line cook or prep cook. We then received a ticket and had 15 minutes per ticket to complete a dish in our specified roles.

Let me abruptly end this twisted tale with an example of a ticket we received:

15 minutes for an appetizer for a blind, one armed smoker with dentures

Mmm hmm...enough said. This class was hard as hell.

The next class surrounded the rich history and abundant flavors of Southwestern-style cuisine and cooking. We were presented with a plethora of ingredients to play with: dried chiles, cactus, prickly pear, tuna fruit, chayote squash, avocado, habanero, poblanos, etc. In our remaining class time, we were required to present five plated dishes to the chef along with homemade flour or corn tortillas and a homemade salsa of our choice.

My approach to my dishes was to use familiar ingredients and preparations and pair them with Southwestern ingredients to create a fusion-type dish.

Southwestern ingredients: Chayote Squash
Dish 1: Pureed White Gazpacho with Chayote, Green Apples, Toasted Almonds, Garlic, Lemon and Marjoram

Southwestern ingredients: Dried guajillo peppers, jalapenos
Dish 2: Savory beef pies with a Guajillo paste and Blueberry Jalapeno Radish Salsa with Pumpkin Oil

Southwestern ingredients: Homemade flour tortilla, queso fresco
Dish 3: Roasted Grapefruit and Asparagus Taco with Queso Fresco and a Grapefruit Vinaigrette

Southwestern ingredients: Cayenne, cinnamon, chocolate
Dish 4: Cayenne and Cinnamon-Dusted Puff Pastry Straws with a Chocolate Chile "Loose" Ganache for dipping

Southwestern ingredients: Homemade flour tortilla, pumpkin, smoked paprika
Dish 4: Fried Tostada with a Pumpkin Smoked Paprika Spread, Toasted Coconut and Fried Rosemary

Although I wasn't extremely knowledgeable with using Southwestern ingredients, I enjoyed this class. Next week will be the most challenging class for me: the recipes of Auguste Escoffier. Wish me luck!

duck two ways

I'm hanging in there with the savory kitchen and finally had a "Hallelujah!" moment in my Classic Recipes class a couple weeks ago. I'm a self-proclaimed "NO RECIPES" gal but the tables were turned with learning these classic recipes. Inventiveness was not a virtue in this challenge yet sticking to basics and staying true to quintessential recipes.

During our lecture before reaching the kitchen, I was dreading one recipe: Duck L'Orange. Guess what I got? Duck L'Orange. Oh yeah...AND quiche lorraine with a homemade pate brisee in a humid as hell kitchen. Perfect. Attitude aside, I was excited and the adrenaline was pumping.

Other recipes included: Beef consomme, bananas foster, chicken friand, pork piccata, beef wellington, mulligatawny soup and gratin dauphinoise.

Once in the kitchen, I ignored Donald and went straight for the quiche crust. Usually, I combine shortening (for flakiness) and butter (for flavor) but this recipe called for shortening alone. I combined my pastry flour (half cake flour with lower protein and half all purpose flour) with ice water and cold shortening. Dough was combined quickly, plastic-wrapped and thrown in the walk-in freezer.

Meanwhile, I made my custard: eggs, bacon, cream, swiss cheese and salt. After my dough was chilled, I (attempted) to roll it out. First attempt was unsuccessful: I rolled the dough too thick. Second attempt scared me: I had to re-roll the dough more thinly which is a HUGE risk to take...can inevitably end in tough crust. Regardless, I got my crust in the oven, blind baked it, filled my custard and baked it for an hour while I worried about Donald.

My Duck L'Orange recipe called for a whole duck but I only had a duck breast...obviously I couldn't accurately follow the recipe. So, I combined the essential ingredients of the orange sauce (orange juice, orange zest, lemon juice, brandy, champagne vinegar) and started reducing them down. I scored the duck fat down to the skin, dried it with paper towels and seasoned it with salt. Knowing that duck is traditionally served medium rare, I waited until the last minutes to sear Donald.

Once ready, I heated my pan (no fat!) and added the duck (fat side down) to the scorching surface. At this point, my sauce was thickened and ready to add a bit of duck fat. After the fat rendered down on the first side (about 5 minutes), I flipped the duck over in a different pan to finish in the oven. The brown remnants from my searing pan were added to my sauce, strained through a chinoise and reduced further.

While the duck finished, I removed my quiche lorraine from the oven to cool and hauled ass to plate before my deadline. With seconds to spare, I presented my dishes. Success! Great success! I was proud.

The next week, class was a complete 180 from classic recipes: timed cooking. Unlike the previous week, we had no restrictions on flavors but definite time restrictions. Every 20 minutes, our head chef handed each student a random ingredient and a course to adhere it to.

1st course: Amuse Bouche (one bite to "tantalize the senses")

Ingredient: full range

Time: 20 minutes to cook, plate and present

Dish: Raspberry Jalapeno Quenelle, Chile Yogurt, Flash-Fried Corn Chip and Toasted Pumpkin Seeds

Critique: Overall, very good. Chef thought the pumpkin seeds could have been incorporated better.

2nd course: Appetizer
Ingredient: Arborio Rice...what?! 20 minutes to make and plate risotto? Ok...breathe, Callie. For a second I thought I should grind or fry the rice to make a coating but I quickly changed my mind and attempted a risotto within the time constraint.
Time: 20 minutes to cook, plate and present
Dish: Orange Risotto with Sage and Goat Cheese
Critique: Ugh.........Chef thought risotto was too al dente (expected) and orange overwhelmed. He asked why I didn't do a spin on risotto and I was quickly frustrated. Moments later, I "grinned and beared it" and turned my frustration to aspiration for the next course.

3rd course: Soup or Salad
Ingredient: Shrimp...phew!
Time: 20 minutes to cook, plate and present
Dish: Celery, Chickpea and Walnut Salad with Shrimp and a Tarragon Lime Vinaigrette
Critique: Shrimp cooked nicely, didn't like the celery

4th course: Entree

Ingredient: Spam...wtf?! "I'm not tasting this" I said to myself. As soon as I was handed the "bag o' spam", I sliced it, threw it into the deep fryer then straight to the food processor with scallions, lime zest and salt.

Time: 20 minutes to cook, plate and present

Dish: Spam Wontons with a Cranberry Guacamole and Cilantro Oil

Critique: Flavorful

5th course: Dessert

Ingredient: Mango (under ripe)

Time: 20 minutes to cook, plate and present

Dish: Fried Polenta with a Mango Molasses Whipped Cream, Julienned Mango and Sugared Bacon

Critique: Chefs loved the cream...confused by dish but enjoyed it

Surprise 6th course (announced as we were cleaning): Sandwich with side

Ingredient: anything goes

Time: 20 minutes to cook, plate and present

Dish: Thyme two ways:

Open-faced Pumpernickel, Melted Brie, Roasted Tomatoes, Fried Thyme

Cantaloupe Shooter with Thyme

Critique: My best dish

Despite my busy cooking schedule in class, I also cooked a bit at home using the fabulous local fall produce and artisan breads from Cowtown Farmers Market.

Spiced Scallops with Butternut Squash Risotto and a Jalapeno Puree

After all of my "Risotto drama", I practiced classic risotto and paired it with classic fall flavors: sage and butternut squash. I roasted the squash with sage then added it when my risotto was at the perfect al dente. With the risotto, I seared scallops seasoned with salt, pepper, cinnamon, nutmeg, cumin and a bit of cayenne and paired the dish with a jalapeno puree to give color, spice and add freshness.

After the weather turned rainy and chilly the past weekend, I had comfort food on my mind. For a late Friday night dinner for two, I braised short ribs with plenty of time to relax and drink wine in between.

I paired the braised short ribs with yellow corn grits turned upscale with the addition of mascarpone (Italian triple cream cheese) and fresh herbs. The non-traditional element of this plate was the lemon parsley pistou (literally muddled in my mortar in pestle). I formulated this recipe with a sauce meant to add a distinct acidity to the rich dish. It truly balanced it- an escape from your usual "meat and taters."

Braised Beef Short Ribs with Mascarpone Grits and a Lemon Parsley Pistou

1.5 lbs bone-in beef short ribs liberally seasoned with kosher salt, pepper and herbs de provence
3 parsnips, peeled and chopped in large cubes
2 carrots, peeled and chopped in large cubes
3 celery stalks, chopped in large cubes
6 shallots, peeled and halved
3 fresh thyme sprigs
1/2 bottle of red wine (I used a Sangiovese)
2 c beef stock (I use Kitchen Basics, homemade is ideal)

In a hot Dutch oven, sear your short ribs with 2 T olive oil until browned. Remove ribs from pot and set aside. Meanwhile, add your vegetables to the hot pot to caramelize. Once browned, season your vegetables with salt and pepper and deglaze the pot with wine and beef stock. Add thyme sprigs and short ribs back in. The liquid should nestle the ribs but not submerge them. Cover and braise in a 375 degree oven for approximately three hours.

If desired, you can also make a sauce with your braising liquid. When ribs have completed cooking (they should easily slide off the bone), remove them carefully and strain your vegetables and thyme sprigs from the sauce. If sauce appears fatty, gently wipe the top with a paper towel to remove any excess fat. With your remaining sauce, reduce it over medium heat with 3 T brown sugar, 1 T chopped fresh thyme and rosemary and 2 T cold butter. Serve atop ribs and vegetables.

For grits:

4 servings of prepared yellow corn grits
1/2 carton Mascarpone
1/2 stick unsalted butter
2 T fresh chopped herbs (sage, rosemary, thyme or oregano would all be appropriate)
salt and pepper to taste

Gently stir ingredients into warm, prepared grits. Serve immediately. Save leftovers in a plastic container to fry the next morning! :)

For pistou:

1/2 c chopped Italian parsley
zest of 3 lemons, juice of 1 lemon
1 T extra virgin olive oil
salt to taste

Muddle ingredients in a mortar in pestle or pulse in a food processor. Season with salt.

Recipe serves 2 with leftover grits.

Finally, I ended the cold and rainy weekend with a date night at Paco and John in the Hospital District. Armed with ice cold Dos Equis (BYOB!), my boyfriend and I arrived starving. Warmly greeted by co-owner Francisco Islas, we were seated in a warm corner and immediately brought sliced limes for our beers.

We started with the queso fundido con chorizo and were read the specials by Islas' son, Paco. We decided on the roasted duck enchiladas and the pechuga de pollo stuffed with queso fresco, avocado and banana with a poblano cream sauce. The chicken arrived piping hot, perfectly cooked and bursting with flavor. Served with a simple ratatouille and rice, it was a perfect portion. As I happily ate away, my boyfriend rampaged his rich and spicy duck enchiladas. The dish was robust and served with rice, black beans, avocado and radish slices (that I promptly moved over to my plate).

For dessert, we split the homemade flan- one of my favorite desserts. The flan was flecked with vanilla bean, creamy and simple. We could have done without the neon sauce accompaniments but simply pushed them aside and focused on the prize. Next trip- Saturday morning brunch for my beloved Breakfast Torta.

"I do" and the perfect roux

The good news: I'm finally back to the savory side of the kitchen.

The bad news? It's been a rocky start...

September not only brought impending rain and delish fall produce but also the start of my fourth and final course in culinary school: Chef Pro III.

After three trimesters surrounding technique, garde manger, international cuisine, flavors and pastry, the last course fuses together all aspects for students to perfect.

Our first class was a Chef Test based solely on technique. This is were my rocky road started...my hands were shaking during knife skills, my French onion soup tasted nothing like its original and I was nervous as hell the entire 5 hours.

Knife drill: 5 minutes to brunoise a carrot (http://www.youtube.com/watch?v=hNTVY8tTXLw), small dice an onion and julienne a potato.

Sounds easy right? Wrong! You try making perfect 90 degree cuts in 5 minutes (which feels like 2) with minimal waste and perfect uniformity! (not to mention shaking hands and a scary head chef staring at your cutting board)

We were then required to make a traditional French Onion soup focusing on caramelizing and deglazing techniques. My flavor was fine (thyme, Sherry wine, beef stock, baguette crouton, gruyere) but my onions weren't caramelized enough...I really just ran out of time.

Also while making the soup, we had 45 seconds to make an omelette with no brown from the pan without a spatula. Doing this properly relies on a hot, non-stick pan, clarified butter and quick wrist movement to keep the omelette moving and turning over itself.

Although my omelette was finished within 45 seconds and contained no brown spots, it fell apart into two pieces at the end. Apparently, my wrist action was a bit brisk. I presented my omelette declaring it "scrambled eggs!" with a smile.

Part III included making the perfect roux (white, blonde or brown), hand whipping cream, searing a pork loin and making a pan sauce and finally, mastering a traditional eggs benedict with a poached egg and hollandaise.

I decided to tackle the benedict first because it had the most moving parts. Finally! I had a successful dish! The final product was an over easy egg, crispy browned English muffin and perfectly pale Hollandaise that wasn't overly acidic.

My roux was next...half clarified butter and flour (by weight). I cooked the flour down with the butter until I developed a blonde roux. The roux was successful- butter cooked out, proper texture...ready to make some gravy!

For the cream, I happily whisked away thanking my newly completed pastry course that allowed me to whip the perfect cream. Powdered sugar and vanilla? Yes, please!

Finally, the pork and pan sauce. I seasoned the pork with kosher salt, pepper then seared it until golden brown on both sides. While the pork continued cooking in the oven, I made a pan sauce with the crispy brown remnants of deliciousness, brown sugar, white wine, rosemary, thyme, garlic and lemon zest. Voila!

Week two of Chef Pro III concentrated on Recipe Development. After learning the "do's" and "dont's" of recipe writing, we were assigned a protein and specific recipe audience or magazine to appeal to. I was assigned bone-in pork chops or pork loin (I went with the loin) and had to appeal to a magazine concentrating mostly on teaching their readers the technical aspects of cooking. Visual appeal was equally important.

We then had an hour to execute, test and write our recipe. My recipe was:

Pan-Seared Pork Loin, Dried Cranberry and Shallot Pan Sauce with Herbed Polenta

My focus was on searing and deglazing techniques. My initial recipe was a bit of a disaster after I burned the crap out of my finger (damn you, convection oven), had to plate with my left hand and forgot to pan-fry my polenta to crisp it up. Regardless, I thought my flavors were pretty good overall.

After our first run, we drew from a basket and recreated another student's recipe. Although all the recipes looked delicious, I was gunning for a simpler one to save my finger. Prayer granted- I drew shrimp. A delicious shrimp dish I might add: prosciutto-wrapped shrimp crostini with a roasted jalapeno/red pepper pesto. Yum!

Later that week, I was fortunate to be a bridesmaid in one of my best friend's wedding. After a fun night on a Lake Austin party boat with fajitas, beer and fun, we spent the next evening in the gorgeous wedding complete with antique pink flowers, latte colored cocktail dresses and sparkly shoes. The reception was upscale Southern fare- braised brisket, airline chicken, grilled veggies, baked mac and cheese and Tito's Vodka- but, of course.

Back in Fort Worth, I came home to a dinner surprise from my boyfriend- one of the most delicious meals I've had in a while. After popping open a bottle of champagne, dinner was served:

Ratatouille-Stuffed Pork Tenderloin with Habanero

Homemade Potato Gnocchi with an Acorn Squash Cream Sauce and Nutmeg

The gnocchi was airy and heavenly. The hint of habanero in the ratatouille was really interesting with the pork and a hint of fresh mint smoothed the bold flavors. I'm a lucky girl.

Later in the week, I was a able to try Grady's Restaurant with Ms. Fort Worth Foodie. After sipping our cocktails of choice...dirty Grey Goose martini for me, Maker's Mark and 7 for her, we split the quail tostadas with a grilled corn salsa. No complaints from me.

For dinner, both of us had a weird craving for grease so we went for the chicken fried steak with scallion mashed potatoes and glazed carrots. Despite the potatoes and carrots not being hot, the steak was tender, crispy, piping hot and delicious. I would return to Grady's but only on a busier weekend evening. The locale was dead and the restaurant was freezing cold. At least I had my dirty martini to warm me up...

Finally, I am so excited that the Fall Issue of Fort Worth Foodie is out! This issue concentrates on local flavors and what eateries and vendors make Fort Worth, Fort Worth. For this issue, I wrote an article on Louise Lamensdorf from Bistro Louise surrounding her culinary studies and travels. Pick up an issue and support your local foodies!

Fritattas & Crostadas

Summer has flown by, my pastry classes are winding down and I can't wait to get back to the savory side of the kitchen in September. I've been pretty impressed with my ability to practice my pastry-making at home without an electric mixer! Regardless, that mixer is the first thing going on my Christmas list this year. I've also been mixing flavors and creating new recipes for my blog. I hope you enjoy and happy eating!

Several weeks ago after a long day in the sun, I headed to CM for groceries. After planting myself in the produce area for a few minutes of inspiration, I settled on some pretty endive and black grapes that looked perfect for roasting.

My girlfriend came over and we shared an almost Vegetarian meal that can certainly be tailored for someone with that concern.

My menu was:

Endive Salad with Fresh Herbs, Candied Walnuts and Lemon Honey Vinaigrette with Red Pepper Flakes

Linguine with Ricotta, Fresh Parmesan, Asparagus, Braised Grapes, Black Pepper, Fresh Herbs and Crispy Prosciutto

For roasted grapes:
1.5 c black grapes

salt to taste (I used sea salt mixed with dried rosemary and lavender)
drizzle of olive oil

Spread grapes on baking sheet, sprinkle with salt, drizzle with olive oil and roast in a 400 degrees oven until grapes wrinkle and/or burst. Set aside at room temperature while preparing the pasta.

To blanch asparagus:

1 bunch of green asparagus

salt to taste

olive oil to later saute

In a pot of boiling, salted water, drop the whole bundle of asparagus in and blanch for 2-3 minutes. With tongs, remove asparagus from boiling water and submerge in an ice water bath to stop cooking and retain color.

Before serving the pasta dish, cut asparagus into 1.5 inch pieces and quickly saute with a bit of olive oil and salt. Serve with pasta components.

For pasta:

1/2 lb linguine

1/2 cup ricotta

2 T fresh chopped herbs (I used rosemary and lavender. Thyme would work nicely as well)

1/2 c shaved parmesan (I used a knife and cut my parmesan into shards)

8 thin slices of Prosciutto de Parma, crisped like bacon and crumbled
salt and black pepper to taste

Bring pasta to a boil, cook and drain. Return pasta to pot and add ricotta, herbs, salt and black pepper. Plate with roasted grapes, asparagus, crispy prosciutto, parmesan shards and some fresh-cracked pepper on top.

The meal turned out really lovely and surprisingly light. The pasta was one of those "gobble it up asap without losing your manners" type of dishes.

A few days later, I was craving banana bread so I decided to bake a classic and put a little spin on it. I'm a "no-nuts" girl when it comes to breakfast cakes and brownies, but walnuts can be added if desired. To amp the bread, I added vanilla bean paste and it was delicious! The vanilla flavor becomes more inherent as the bread sits a day or two.

Vanilla Banana Bread with Crème Fraîche

3 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

4 large eggs at room temperature for 30 minutes

2 1/3 cups sugar

1 cup vegetable oil

3 cups coarsely mashed very ripe bananas (6 large)

1/4 cup crème fraîche

4 tablespoons vanilla bean paste (I use Madagascar...you can get it at Central Market or Whole Foods)

1 1/3 cups walnuts (4 ounces), toasted and chopped

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl. Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly. Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours. Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Also that evening, I made a quick breakfast for dinner:

Fritatta with Asparagus, Crème Fraîche, Squash, Rosemary and Red Onions

6 eggs
1 T water or milk

2 chopped blanched asparagus spears

6-8 dollops crème fraîche

1/4 cup julienned squash
1 T chopped fresh rosemary
1/4 cup julienned red onion

1 T unsalted butter

salt and pepper to taste

Whisk eggs together with water, salt and pepper. Heat your skillet, melt butter and add eggs to start setting the fritatta. Add asparagus, squash, rosemary, red onions and dollops of crème fraîche. Place skillet in a 350 degree oven until fritatta is set- 3-5 minutes. Serve warm or room temperature.

The next evening, I continued my cooking spree and went to Central Market to make Asian-style turkey burgers. Once at home, I realized I forgot the burger buns so I quickly switched to Plan B:

Spicy Turkey Meatballs, Rice Noodles with a Peanut Sauce and a Watercress, Carrot, Radish Slaw

For vegetable slaw:

1/4 c sliced radishes

1/4 cup julienned watercress

1/4 c julienned carrots
1 T honey
1 squeeze lime juice

1 t olive oil

salt to taste

Combine all ingredients. Refrigerate until ready to serve.

For noodles:

2 cups rice noodles, soaked in hot water for 20 minutes

1 cup peanut butter
juice of 2 limes
1 T sriracha
1 T honey

1 T soy sauce

1 T sesame seeds

After noodles have soaked but still have a bite to them, saute them in a hot pan with peanut butter, lime juice, sriracha, honey, soy and sesame seeds. Serve noodles with turkey meatballs and cold slaw on top.

For turkey meatballs:

3/4 lb ground turkey (70/30)

2 T sliced scallions

1 t sriracha
1 T honey
1 T soy sauce
1 t olive oil

1 t salt

1 T plum sauce

Combine ingredients and form into 1 inch meatballs. Sear in a hot pan with olive oil until browned. Finish in a 350 degree oven until cooked through and juicy.

That next lazy Sunday, my boyfriend and I were brainstorming lunch options and finally settled on The Original- a childhood favorite of his. Surprisingly, I had never eaten at the Original but I knew the margaritas were potent and it had been there for ages.

We started with bean and cheese nachos with pickled jalapenos and guacamole. THIS is how I like my nachos! The chips were crisp, the cheese was perfectly melted and plentiful, the guacamole was smooth and creamy and the pickled jalapenos added a nice heat...love at first sight.

For my entree, I ordered the Roosevelt with a crispy taco, beef taco and a cheese enchilada with onions. The enchilada was good but I found myself eating my boyfriend's beef tamale instead. Not usually a "tamale person", this tamale was light and savory. Really great hole in the wall that I've certainly been missing!

Also that week, I headed to Fred's with some friends to get my greasy burger fix. I found something that really set Fred's burgers apart from the rest: sauteed fresh jalapenos. Don't get me wrong, I'm not dogging the pickled guys, but these were really outstanding and so simple. With one simple ingredient, my cheeseburger was elevated immensely.

Later that week, I attended the Lamb Throwdown at the new Love Shack So7 of Tim Love. After a 5am Sunday wakeup call and working brunch up at my Culinary School, I arrived ready for a cold beer and good company. The place was jam-packed with hundreds of people in outdoor tents sampling the imaginative lamb samplings of local Fort Worth Eateries. The beer and wine was flowing and the people were sweating. Special guests of the evening were Top Chef winner and finalist, Ilan Hall and Richard Blais who were battling off in the throwdown. Both were laid-back and welcomed Fort Worth with open arms- Ilan even drank with us for a few hours and shared storied from Top Chef.

After the throwdown crowd died down, friends and I tried out the delectable offerings from the shack. I was happy with the expanded menu and really liked the outdoor ambience. Between my two friends and I, we split the chicken nachos with a spicy queso and avocado, the infamous Dirty Love burger with bacon and a fried quail egg and the lobster roll.

Thankfully, I ordered the nachos and they were great! Meanwhile, the guys grubbed down on the burger with little discussion in between. Unfortunately, the most expensive food item on the menu, the lobster roll, was definitely lacking. There was little flavor and nothing to let the flavor of the lobster shine through...disappointing. All in all, we had a ball and will return. Next on my list to try...the jalapeno margarita.

On a special evening a few nights later, I made a "guy friendly" meal for my boyfriend and I. The menu was:

Fennel Avocado Salad

Sirloin Burgers with Jalapeno Muenster, Corn, Bacon, Scallion Relish and a Roasted Poblano Mayonnaise

Mexican Chocolate Brownies

These burgers were incredible! I cooked them on the grill pan then finished them in the oven to medium well with the muenster melted on top. I didn't mix the corn, bacon and scallion relish together until right before serving so the bacon would stay crisp and the scallions would stay green.

After the week flew by, I headed to Austin for my girlfriend's Bachelorette Party. After a whirlwind evening full with a lingerie shower, cocktails and a Hummer limo full with over 20 drunk girls, it was definitely an evening to remember. The next morning, I made breakfast for the girls. The menu was:

Fruit Salad with Honey, Mint, Sugar and Lemon Zest

Brown Sugar Bacon

Fritattas two ways:
Red Onion, Fresh Rosemary, Gruyere and Asparagus
Parmesan, Sundried Tomato, Artichoke Hearts, Pesto and Fresh Basil

Croissants with a Cherry Preserve Butter

After a long nap later that afternoon, my mom and I made cocktails with St. Germaine Elderflower Liquer, lime juice, lime zest, orange juice, Pellegrino and champagne- light and refreshing. The rest of the evening was spent on the patio in the rocking chair, grilling pork chops and slurping up homemade vanilla ice cream before it melted.

As I mentioned in my last post, we have been working on our "finished product" assignments in pastry class. The past three weeks, I focused on puff pastry, pies, custards and a cake. Below are my finished products!

Week One: Blitz Puff Pastry

Tropical Fruit Napoleon with Lime Pastry Cream, Mango, Kiwi, Starfruit and Passionfruit Sauce

For this dessert, I started by making a blitz puff pastry dough and rolling it out, cutting small circles, brushing them with an egg wash and baking them. The risen, flaky circles were the base of my napoleon.

For the lime pastry cream, I infused lime zest and juice into a basic pastry cream and piped it between the cooled puff pastry. The passionfruit sauce was a combination of passionfruit puree, sugar, orange juice and honey. To plate, I assembled the fresh cut mango, kiwi and starfruit with the pastry cream and puff pastry then finished the dish with the passionfruit sauce.

Tomato Tart with Blitz Puff Pastry, Caramelized Onions, Thyme, Goat Cheese and a Balsamic Reduction

I started my tomato tart with some gorgeous local tomatoes from Central Market and the same blitz puff dough I used for my napoleon. First, I caramelized onions with red wine, brown stock and thyme then set onions aside to cool.

Meanwhile, I reduced by balsamic vinegar with salt and sugar then set glaze aside to cool and thicken. To assemble the tart, I cut out my tart circle and traced a smaller circle within to lay the caramelized onions, large slice of tomato and goat cheese. I brushed the edges of the tart with an egg wash then baked until cooked through and golden. I plated the tomato tart with the balsamic reduction.

Week Two: Pies and Baked Custards

Plum Nectarine Crostada

I decided to make a free-form pie in an attempt to not screw up a traditional pie. I'm serious. Regardless, I was very happy with how this crostada turned out. For the dough, I used a pate brisee dough layered with fresh sliced nectarines, plums, lemon zest and a bit of sugar. Before baking, I brushed the crust with an egg wash and sprinkled it with finishing sugar. When the crostada was still warm from the oven, I brushed the fruit with an apricot jam and lemon juice glaze to keep it shiny.

Banana Creme Brulee with Toasted Almonds and Honey Cardamom Sauce

This was an evolving dessert idea for me. I originally knew I wanted to make a baked, banana custard but I had no idea how to go about it. The sauce came after I was able to taste my cooled brulee and tailor flavors to meld together.

First, I made my custard with bananas, vanilla, sugar, eggs, etc. After baking and cooling, I tried the brulee and it wasn't very sweet but very "banana-y". I decided on a honey cardamom sauce to add sweetness and dimension to the brulee then toasted almonds for color and texture.

Week Two: Cakes and Quick Breads

Pound Cake with Italian Meringue, Mixed Berry Jam and Candied Blueberries, Raspberries and Blackberries

This again was an evolving dessert. I originally wanted to layer my pound cake with a tarragon-infused whipped cream and garnish with sugared berries. My head chef advised my against an un-stabilized whipped cream "frosting" because the cream wouldn't hold and would weep quickly. So, I decided on an Italian meringue and making a fresh berry jam for the inner layers. I finished the top of the cake with fresh, sugared berries and plated with more of the fresh berry jam.

Profiteroles with Espresso Ricotta and Chile Ganache

For the profiteroles, I made a stove-top Pate a Choux batter, piped them and baked them until golden brown and airy. The ricotta mixture contained sugar, a bit of cream and instant espresso powder. The ganache was an equal weight mixture of simmered cream and dark chocolate with a hint of cayenne and chile powder. The ricotta mixture would have been better with something smoother like marscapone but my lazy butt decided against an early Central Market run for 15 more minutes of sleep that morning...next time.

tzatziki and chocolate ganache

Greek, Caribbean, Italian...oh my! The last few weeks I've piped, stuffed, blended, boiled, baked, creamed, chopped, fried, braised and oh yeah...eaten out incessantly. Story of my life.

People always ask me how I have enough money to eat out and drink out so much. People, that's all I do! Seldom do I go shopping (fortunately, my mother has impeccable taste), and my only other guilty pleasure is getting a pedicure.

All in all, I'd rather spend $200 on a fabulous dinner than on a fabulous dress. Agree or disagree...I'll be eating some fine foods.

A couple weekends ago, I headed to Austin for a fabulous Couples Shower in honor of my girlfriend from high school. The evening was spent with frozen margaritas, El Arroyo catered in, a mansion too fabulous for words and me trying to fit into a Bridesmaid dress that was too sizes too small...figures.

The next evening, I lounged on the patio drinking wine before I made dinner for the fam. When cooking at home, I always take advantage of the outdoor grill...most importantly, my Dad grilling my protein on the outdoor grill.

The Mediterranean-inspired menu was:

Greek Salad with Spinach, Red Onion, Black Olives, Yellow Cherry Tomatoes, Banana Peppers, Feta, English Cucumbers with a Fresh Oregano Vinaigrette

Red Potatoes with Lemon Butter and Fresh Dill

Grilled Chicken with Herbs de Provence

Grilled Pita

Tzatziki sauce

Espresso frozen yogurt (courtesy of my Aunt Becky)

I knew the meal was a success when my grandmother ate everything on her plate and took leftovers. She claims she "can't stand" fresh herbs so I sneak them in whenever possible.

Back in Fort Worth, I started my week off with Pastry class at school. This week focused on cakes- not necessarily types of cakes but methods of cake mixing to get the optimal texture, mouth feel, crumb structure, etc. Yes, there is more to cakes than just opening the Funfetti box.

In the swift 5 hours, we experimented with a creaming method, 2-step method and a dissolved sugar method on a basic white cake recipe. Although I prefer a moister cake and enjoyed the creaming method, the 2-step method was the most successful. Next, we had our choice between an assortment of cakes to make. I decided on a simple pound cake.

That weekend, culinary school friends and I had a themed dinner focusing on Caribbean food at my girlfriend's lovely house.

My contributions were:

Melon Salsa:

1/2 cantaloupe, seeded and diced finely

1/2 honeydew, seeded and diced finely

1/4 seeded yellow watermelon, diced finely

1/4 red onion, minced finely

1/2 cup cilantro, minced along with additional leaves for garnishing

2 limes, zest and juice

1 T honey

1 shaved garlic clove

1/2 jalapeno, seeded and minced

salt to taste

Combine all ingredients and refrigerate until serving. Serve with plantain or tortilla chips.

Pappardelle pasta with Shrimp and a Serrano Cashew Pesto:

Serrano Cashew Pesto:

2 serrano peppers, stem removed

1.25 cup cashews, roasted

1/3 c cilantro

2 cloves garlic

1/4 shallot

zest of 1 lemon

1 T honey

1/3 c peanut oil

salt and pepper to taste

Combine all ingredients in food processor. Stream in peanut oil until a pesto-like consistency is reached. Serve combined with pasta ingredients.

For pasta:

1.25 lbs 21/25 shrimp, peeled and deveined

1 lb pappardelle pasta

3/4 stick butter

1/3 c shaved Parmesan

Serrano Cashew pesto

Chopped cilantro and parmesan to garnish

Prepare pasta until al dente. Store in an ice bath to stop cooking and set aside. Meanwhile, saute shrimp seasoned with salt and pepper in olive oil until opaque. Toss in pasta, butter, serrano cashew pesto and parmesan until incorporated. Check for seasonings, garnish with parmesan and chopped cilantro and serve immediately.

Along with my dishes, there was a smorgasbord of delicious food including:

Frozen Cuba Libres, Mango Daquiris, Jamaican Jerk Chicken, Coconut Black-Eyed Peas, Coconut Corn Porridge, Plaintain Dumplings, Sweet Corn Cakes, Pulled Pork Butt, Cole Slaw with Walnuts, Tres Leches Cake with Strawberry Coulis, Coconut Cream Pie and Banana RumCream Pie.

The next few nights were spent restaurant-hopping, bar-hopping and catching up with girlfriends from my TCU days. Below is a run-down of our "feastivities".

Where: Ferre

Ordered: Crab cakes with Fuji Apple Slaw, Basil Vinaigrette, Scallion Puree

Baked Goat Cheese with Walnuts

Pizza with Carmelized Onions and Fennel Sausage

Pasta Campanelle with Tenderloin, Wild Mushrooms and Cognac Cream Sauce

Where: Lamberts

Ordered: Cheese Board with Pork Terrine, Lamb Sausage, Mustards, Gherkins, Brie, Smoked Gouda, Fruit and Walnut bread

Chicken Fried Steak

Where: Taverna

Ordered: Lump Crab Eggs Benedict

Where: Jazz Sunday at Lightcatcher Winery

Ordered: Chardonnay

Tenderloin Panino with Carmelized Onions, Mushrooms, Arugula and Horseradish Mayo

Out of all the meals, I was most impressed with our late Sunday lunch at Lightcatcher Winery. The afternoon was spent with Fort Worth Foodie Magazine's new "Table for 12" event. Although the day was rainy, the afternoon was calming and the food was impressive. The beef in my panino was extremely tender and the horseradish and arugula were perfect to cut through the rich meat and buttery bread.

After eating out to my heart's content, I vowed to cook dinner the next week.

Italian Garden Meal:

Tempura-Fried Squash Blossoms stuffed with Ricotta, Fresh Mozzarella, Fresh Marjoram, Fresh Lavender, Diced Squash, Rosemary and Lemon Zest with a Lemon Aioli

Hand-stuffed Canneloni with Braised Artichokes, Fresh Mozzarella and Lemon Butter Caper Wine Sauce

I was happy with the flavors in the squash blossoms, but a little unhappy with the texture and eye appeal. Although the tempura was a light batter, it was a little too heavy for the delicate flavors in the stuffing. The Canneloni had a complex sauce and the artichokes added an unexpected freshness to a typically heavy dish.

After a delicious dinner, I prepared for pastry class the next morning: Chocolate and Icings. Within our class time, we focused on using proper techniques- mainly tempering chocolate and making the perfect Italian and French butter cream. I made chocolate ganache and Italian butter cream, practiced piping and played with making chocolate filigrees- the gorgeous chocolate designs piped with ganache and used as decorative purposes for pastry.

The next three weeks, our Pastry Class will focus on our "Finished Product" classes using basic components we have learned to create plated dishes showcasing these techniques. Below are my dessert ideas...we will see what I change on the fly once I reach the kitchen.

Components: Laminated Dough, Stirred Custard

Dish: Blitz Puff Pastry Napoleon with Lime Pastry Cream, Fresh Mango, Starfruit and Kiwi with a Passionfruit Coulis

Component: Laminated Dough

Dish: Savory Blitz Puff Pastry Tart with Heirloom Tomatoes, Carmelized Onions, Thyme, Goat Cheese and Balsamic Reduction

Component: Baked Custard

Dish: Banana Creme Brulee with Salted Caramel Sauce

Component: Pie

Dish: Plum Nectarine Crostada

Component: Pate a Choux

Dish: Cocoa Profiteroles with Chocolate Chile Ganache and Cinnamon Espresso Creme Fraiche

Component: Cake

Dish: Layered Pound Cake with Tarragon Whipped Cream, Raspberry Coulis and Sugared Sweet Cherries, Blackberries and Raspberries