A bitter-sweet Thanksgiving pie

Its that time of year again! Thanksgiving day is when we gather around dinner table with our families and feast upon a meal fit for kings. As I sit here on the couch, full and lazy (from my Thanksgiving meal) typing this blog I think about all things I’m thankful for. I’m thankful for my family and friends, my website and all my followers, and being healthy and happy. This holiday, as always I get asked the same question “ will you be cooking Thanksgiving dinner?’ and I always say “ NO, this is the one day I let my mother and my grandmothers have”.  I did get to make the desserts though. I made a pumpkin pie with a maple meringue topping, a Deep-Dish Apple pie, and my parents anniversary cake (chocolate with a raspberry filling).

I started with the pumpkin pie on Wednesday, which was fairly easy since it was a “no-bake”. On Thanksgiving morning I made the deep dish apple pie. Because of this pie I officially hate pies, well maybe just for today. Everything started out fine; I first made the filling (spices, citrus, juice and apples) and then came the dough which I had made the day before. The dough was now hard because I had left it in the refrigerator over night.  So I left the dough out on the counter for a while to soften as I proceeded to make the ganache and sugar lace for my parent’s cake. By the time I got to the dough it was too soft! There was no time to put it back it in the fridge for so I did what I had to do and I rolled it out. Five times I rolled the dough, and that was just the bottom! Then I rolled out the top, four times!!

My head was going to explode. Fortunately with the help of my dad we pieced it together and the pie came out beautifully. When people look at it they’ll think what a pretty pie it is and how good it tastes, but little do they know that under that sweetness lays a bitter side. In the end everything turned out alright. No matter how frustrating things can get while cooking or baking, don’t let it bring you down just take a deep breath and never give up.  The chocolate Raspberry Ganache Cake was fabulous, if I say so myself. All of this got done just in the nick of time to carve the turkey and begin to eat.   After the meal we’ll all sit back and unbutton our pants and have coffee, cake, and pie (the perfect ending to a Salamon Thanksgiving).

A little history; the first Thanksgiving was celebrated at the site of Plymouth plantation in 1621 with the pilgrims and Indians.  There were dishes such as yams with marshmallows, cranberry, dressing (which is stuffing in a casserole), corn of the cob, mashed potatoes and of course the magnificent delectable, crispy skin, turkey!  A growing trend with turkey these days is deep frying it… Special equipment is used to lower the turkey into a giant deep fryer.Experts say that 46 million turkey’s are consumed by Americans on during the holiday (poor turkeys). Isn’t it great to know that on these special holidays people from near and far are brought together by a meal. Whether your eating, talking, singing or laughing, it’s food that brings us together.  Well, take in the smell of the turkey roasting in the oven, the mashed potatoes and spices from the pumpkin bread because it only comes once a year. From JeremyCooks.com I hope you and your family’s have a wonderful Thanksgiving. Keep on Cooking!

A dinner for 400

 Have you ever cooked a dinner for 400 people? Well if you haven’t, let me be the first to say, its a lot of fun but you definitely work up a sweat. Stonebridge Country Club (where I work) just had their grand opening after months of renovations. The dinner served 400 people! That means 400 seats, plates, and dinners. The dinner was on a Saturday night but the preparation began the day before. Right after school I changed into my chef clothes (kind of like a superman quick change) and headed over to the club. When I walked in it seemed as if everything was in fast-forward, everyone was moving quickly.  I was put right to work, I counted all the salads, plated the desserts, and marinated all the chicken for the skewers. That night I made sure I slept really well because I was in for an early wake up. I started preparing some of the appetizers such as mini Lobster Pot Pie’s, Clam’s Casino, Monte Crisco sandwich’s (served over tiny mugs of tomato basil bisque) and, and Foie Gras (goose liver). Did you know that Foie Gras is goose liver that’s produced by force-feeding the goose until it explodes (inhumane right?). Anyway it’s been banned in California and over a dozen countries in Europe except France (go figure?).

Early in the evening we began to plate the dinners, half of which would be heated in the giant ovens, and the rest would be made on the line. The dinner that evening consisted of Beef Tenderloin, Potatoes Gratin, Tourne Carrots, and a Spinach Soufflé. I also helped out with making the crab cake balls with “mama” a woman from the Caribbean who is extremely sweet and Chris who has worked the Four Seasons Hotel. I learned how to clean a white fish (who knows when all have to use that skill) and practiced more of my bruniose (basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.) and a julienne (A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.). When  the guests began to arrive, Randy (executive chef) put me out on the floor as a server. I served the Foie Gras and the Monte Cristo Sandwiches. The best part of the night was working the line. “ I need two filets” calls the chef “ where are my filets!” he shouts again”. Eager to give this try I shouted, “ yeah, where are his two filets!” everyone quickly looked at me and then turned back to their jobs. After the dessert was served the staff began to clean up and breakdown the kitchen. I gave Randy (Executive Chef) a handshake and said my goodnights to everyone. It was definitely loads of fun and in the end I was really tired and ready for a good night’s sleep.

Working the Line

Finally, after months of waiting I’m back in the kitchen…the professional one that is. I’m now working again at Stonebridge Country Club (it was closed for renovations). All I can say is that it looks awesome. Its got a modern, Zen style, look to it. Chef Randy (executive chef) definitely puts me to the test. I trimmed the ends off of hundreds of green beans, scooped 300 balls of ice cream, and worked the line and much much more. In the end he was very impressed and offered me an internship. I was so excited but at the same time my legs killing me from working from nine in the morning to midnight.

Now that I’m back I’m thrilled and doing what I love. All the waiters and chefs are extremely nice and fun to be with and I’m definitely learning a lot. My first day back I worked a wedding and my second day back I worked the Halloween Ball. Last Saturday I got to brunoise (knife skill) 10 red bell peppers and in return received a callus on my index finger (ouch!), but I take pride in it as a mark of my hard work. I also prepared the mierpoix (carrots, onions, celery) and chicken for the chicken potpie, I seared the duck breast, prepared the appetizers, fanned the strawberries, made the onion marmalade and more. The best part of the whole day is working the line. The line is literally a“ line of chefs” that assemble the food as fast as they can to get the orders out. Dishes are banging, people are shouting, and your hands are burning from the insanely hot plates (I like to wear layers of latex gloves. In the end, it’s a great experience and it’s just the beginning of many lessons and adventures to come at Stonebridge.
Keep On Cooking!!!

Falling into Autumn

Well, it my favorite time of year again, Autumn! The harvest moon fills the night sky, the smell off turkey in the air, the leaves have turned colors and a sense of comfort comes about. Fall includes the months of September, October, and November and they produce one of the greatest vegetables of all time…PUMPKIN! A pumpkin is in fact a member of the squash family. once the seeds and fibers have been removed, the flesh is eaten cooked, often a soup, in a gratin or as a puree, it is also used as pie filling sometimes mixed with onion, especially in northern France. In southern France, the pumpkin or Citrouille (as the French call it) is harvested from the months of October to December and keeps through winter. The Pumpkin can be used for a variety of things like pumpkin soup, pumpkin pie, pumpkin gratin a la Provencal, pumpkin bread, and the list goes on. In The spirit of Fall I’m providing you guys with a treat, of Pumpkin bread. Its warm spiced flavor is perfect for this time of year. Enjoy and Happy Autumn!!!

Pumpkin Bread
INGREDIENTS:
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda

1 cup pumpkin purée*

1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg

1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts
1/4 Cup Golden Raisins

* To make pumpkin purée, carve into the pumpkin removing the stalk on top, then remove the seeds and pulp, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.


METHOD:
1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts and raisins.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.