Week 1 - Cuisines of Mexico
04/02/2013
Pig Butcher Map
Objectives: Explore Mexican cuisines.
Menu: Chicken, Corn and Lime Soup, White Rice with Vegetables, Pork Herbed Green Mole, Corn Tortillas, Orange Flan.
Tools: Large pot, oven, saute pan.
Summary: Beginning the semester exploring Mexican cuisine was quite a treat. As I have traveled to Mexico more than a few times, I assumed I had tasted most of the flavors from our friends down south; I was mistaken. Today I made the Pork Herbed Green Mole and boy oh boy was it delicious. A mole is a traditional Mexican dish that is usually flavored with nuts, however, fresh herbs can be substituted instead. Besides the usual ingredients of onion, garlic, chiles, etc., we used Hoja Santa as well as Epazote, two very Mexican herbs with pungent flavor and aroma. Although I only made one dish today, it was a great start.
Personal Observations: Flan is an incredible, incredible dish.
Menu: Chicken, Corn and Lime Soup, White Rice with Vegetables, Pork Herbed Green Mole, Corn Tortillas, Orange Flan.
Tools: Large pot, oven, saute pan.
Summary: Beginning the semester exploring Mexican cuisine was quite a treat. As I have traveled to Mexico more than a few times, I assumed I had tasted most of the flavors from our friends down south; I was mistaken. Today I made the Pork Herbed Green Mole and boy oh boy was it delicious. A mole is a traditional Mexican dish that is usually flavored with nuts, however, fresh herbs can be substituted instead. Besides the usual ingredients of onion, garlic, chiles, etc., we used Hoja Santa as well as Epazote, two very Mexican herbs with pungent flavor and aroma. Although I only made one dish today, it was a great start.
Personal Observations: Flan is an incredible, incredible dish.
Week 3 - Cuisines of Mexico (cont.)
04/16/2013
Chiles in Walnut Sauce
Objectives: Explore new techniques and cuisines of Mexico.
Menu: Guacamole, Noodle in Tomato Broth, Chiles in Walnut Sauce, "Pot" Beans, Corn Tortillas, Mexican Rice Pudding.
Tools: Mortar and pestle, large pot, oven, stove, tortilla press, large saute pan.
Summary: Continuing in Mexico, we delved a bit deeper into different techniques and flavors such as deep frying stuffed poblano peppers and sautéing uncooked noodles. As today was family and friends day, the kitchen was a little packed and, in turn, the menu was adjusted accordingly. However, the chiles in walnut sauce I chose to make was easily the most time consuming and involved a lot of prep. If you have ever deep fried a stuffed pepper, you know that there are two critical aspects not to be taken lightly. Firstly, whichever type of batter you choose to use, you must remember to properly dry off the pepper before dipping as it will not stick as well and might fall off once fried. Secondly, if you don't intend on losing the filling, you must make sure to fully close the sliced open pepper as best as possibly. Nobody wants their filling spilling out into a mess of oil.
Personal Observation: To prevent any filling from spilling out of a pepper, make sure to keep the opening to stuff the pepper as small as possible. This will make it much easier to seal up.
Menu: Guacamole, Noodle in Tomato Broth, Chiles in Walnut Sauce, "Pot" Beans, Corn Tortillas, Mexican Rice Pudding.
Tools: Mortar and pestle, large pot, oven, stove, tortilla press, large saute pan.
Summary: Continuing in Mexico, we delved a bit deeper into different techniques and flavors such as deep frying stuffed poblano peppers and sautéing uncooked noodles. As today was family and friends day, the kitchen was a little packed and, in turn, the menu was adjusted accordingly. However, the chiles in walnut sauce I chose to make was easily the most time consuming and involved a lot of prep. If you have ever deep fried a stuffed pepper, you know that there are two critical aspects not to be taken lightly. Firstly, whichever type of batter you choose to use, you must remember to properly dry off the pepper before dipping as it will not stick as well and might fall off once fried. Secondly, if you don't intend on losing the filling, you must make sure to fully close the sliced open pepper as best as possibly. Nobody wants their filling spilling out into a mess of oil.
Personal Observation: To prevent any filling from spilling out of a pepper, make sure to keep the opening to stuff the pepper as small as possible. This will make it much easier to seal up.
Week 4 - Cuisines of South America
04/23/2013
Mushroom Ceviche
Objectives: Explore the cuisines of South America.
Menu: Hearts of Palm Soup, Mushroom Ceviche, Chicken in Nut and Dried Shrimp Sauce, Rice Flour Pudding, Shredded Kale, Tomato and Onion Salad, Crepes with Dulce Leche Sauce.
Tools: Large saute pan, oven, crepe pan, large pot.
Summary: Today was one of my better days cooking as I seemed to be on point with my recipes and my teammates and I worked very well together. Among these recipes, I made the Mushroom Ceviche and Chicken in Nut and Dried Shrimp Sauce. Of all the recipes we have made thus far, the chicken dish might be my favorite. The flavors meld very well together and compliment each other perfectly. Tender chicken, spicy, herby sauce, what more could you ask for? I also made the mushroom ceviche and couldn't have been happier with the flavors. As I tend to have a spicy palette, my specific ceviche may have been on the spicy side, but still delicious.
Personal Observations: Great day, great people, great food.
Menu: Hearts of Palm Soup, Mushroom Ceviche, Chicken in Nut and Dried Shrimp Sauce, Rice Flour Pudding, Shredded Kale, Tomato and Onion Salad, Crepes with Dulce Leche Sauce.
Tools: Large saute pan, oven, crepe pan, large pot.
Summary: Today was one of my better days cooking as I seemed to be on point with my recipes and my teammates and I worked very well together. Among these recipes, I made the Mushroom Ceviche and Chicken in Nut and Dried Shrimp Sauce. Of all the recipes we have made thus far, the chicken dish might be my favorite. The flavors meld very well together and compliment each other perfectly. Tender chicken, spicy, herby sauce, what more could you ask for? I also made the mushroom ceviche and couldn't have been happier with the flavors. As I tend to have a spicy palette, my specific ceviche may have been on the spicy side, but still delicious.
Personal Observations: Great day, great people, great food.
Week 5 - Cuisines of South America (cont.)
04/30/2013
Venezuelan Shredded Beef with Beans, Rice and Plantains
Objectives: Prepare remaining dishes of South America.
Menu: Fish Ceviche, Spinach and Cheese Tamales, Venezuelan Shredded Beef with Beans, Rice and Plantains, Sliced Fresh Oranges.
Tools: Deep fryer, oven, large stew pot, small sauce pot, saute pan, blender or food processor.
Summary: Continuing our time in South America was sad but quite delicious. The menu catered to my palette with lots of beef and beans; the man diet. This specific Venezuelan dish consisted of shredded beef, black beans, rice with peas and carrots, sweet fried plantains and a fried egg on top and is considered to be the national dish of Venezuela.
Personal Observations: Do not cook tamales too quickly or over too high of a steam.
Menu: Fish Ceviche, Spinach and Cheese Tamales, Venezuelan Shredded Beef with Beans, Rice and Plantains, Sliced Fresh Oranges.
Tools: Deep fryer, oven, large stew pot, small sauce pot, saute pan, blender or food processor.
Summary: Continuing our time in South America was sad but quite delicious. The menu catered to my palette with lots of beef and beans; the man diet. This specific Venezuelan dish consisted of shredded beef, black beans, rice with peas and carrots, sweet fried plantains and a fried egg on top and is considered to be the national dish of Venezuela.
Personal Observations: Do not cook tamales too quickly or over too high of a steam.
Week 6 - Cuisines of South America (cont.)
05/07/2013
Potato and Beef Empanadas with Chimichurri Sauce.
Objectives: Finish up cuisines of South America.
Menu: Quinoa Chowder, Chayote Salad (Brazil), Potato and Beef Empanadas, Chimichurri Sauce (Argentina), Shellfish Ceviche, Bean Stew with Beef and Pork (Brazil), Tapioca and Coconut Cake with Chocolate Sauce.
Tools: Deep fryer, oven, large saute pan, large stew pot, blender.
Summary: Rounding out South American cuisine, we made empanadas by hand and let me tell you, I need some work on my empanada making. There are a variety of problems that can arise when making empanada such as a dry dough, overworked dough, dough that hasn't rested sufficiently or simply lacking the skill to successfully create aesthetic empanadas. Like they always say, you eat with your eyes first.
Personal Observations: When preparing a filling for empanadas, make sure to keep the liquid down to a minimum. If there is too much liquid in the filling, it will inhibit the seal and could potentially open up during frying.
Menu: Quinoa Chowder, Chayote Salad (Brazil), Potato and Beef Empanadas, Chimichurri Sauce (Argentina), Shellfish Ceviche, Bean Stew with Beef and Pork (Brazil), Tapioca and Coconut Cake with Chocolate Sauce.
Tools: Deep fryer, oven, large saute pan, large stew pot, blender.
Summary: Rounding out South American cuisine, we made empanadas by hand and let me tell you, I need some work on my empanada making. There are a variety of problems that can arise when making empanada such as a dry dough, overworked dough, dough that hasn't rested sufficiently or simply lacking the skill to successfully create aesthetic empanadas. Like they always say, you eat with your eyes first.
Personal Observations: When preparing a filling for empanadas, make sure to keep the liquid down to a minimum. If there is too much liquid in the filling, it will inhibit the seal and could potentially open up during frying.
Week 7 - Cuisines of the Caribbean Islands
05/14/2013
Sweet Potato Cake, Candied Almonds, Whipped Cream and Cinnamon.
Objectives: Explore Caribbean Cuisine.
Menu: Run Down (Jamaica), Avocado and Pineapple Salad (Cuba), Pepper Pot Soup (Jamaica), Chicken and Rice (Puerto Rico), Sweet Potato Cake (Martinique).
Tools: Oven, large saute pan, large pot, stand mixer.
Summary: The flavors this week were what you would expect from the Caribbean islands; fresh. Today I made the avocado and pineapple salad, the chicken and rice as well as helped out with the run down and sweet potato cake. It was a busy day and my group was severely short staffed but we ended up finishing it off with only 2 people. It was a testament to how well my partner and I were managing our time and communicating with each other. Although very stressful, all of the dishes turned out very well and we received high marks from Chef Alissa.
Personal Observations: When you come into a scenario with a mapped out plan of action, there is a much higher chance for success.
Menu: Run Down (Jamaica), Avocado and Pineapple Salad (Cuba), Pepper Pot Soup (Jamaica), Chicken and Rice (Puerto Rico), Sweet Potato Cake (Martinique).
Tools: Oven, large saute pan, large pot, stand mixer.
Summary: The flavors this week were what you would expect from the Caribbean islands; fresh. Today I made the avocado and pineapple salad, the chicken and rice as well as helped out with the run down and sweet potato cake. It was a busy day and my group was severely short staffed but we ended up finishing it off with only 2 people. It was a testament to how well my partner and I were managing our time and communicating with each other. Although very stressful, all of the dishes turned out very well and we received high marks from Chef Alissa.
Personal Observations: When you come into a scenario with a mapped out plan of action, there is a much higher chance for success.
Week 9 - Cuisine of the Caribbean Islands
05/28/2013
Curried Lamb, White Rice, Fried Ripe Plantains
Objectives: Explore Caribbean Cuisine.
Menu: Black Bean Soup, Shrimp in Green Sofrito, Salad of Hearts of Palm with Passion Fruit Vinaigrette, Curried Lamb, Fried Ripe Plantains, Tamarind Balls, Stuffed Dates.
Tools: Large pot, sauce pot, saute pan, mixing bowl, deep fryer, oven.
Summary: Week 9 was a very tasty week with flavors ranging from the bold and spicy to the subtle and fresh. With regards to the bold and spicy comes the curried lamb I was tasked to make. Curried lamb has very bold flavors including tamarind, habanero and curry powder. Any curry is not for the faint of heart. I was also chosen to make the white rice and fried ripe plantains and, fortunately, they made a perfect match for a full dish. Plantains are similar to a banana but are more firm and starchy and have a much thicker peel that must be cut off instead of simply peeled with your hands. Plantains are not very popular in the United States but have maintained global popularity for hundreds of years.
Personal Observations: Fresh dates that are pitted, wrapped in bacon and baked in an oven are the most wonderful snack in the world.
Menu: Black Bean Soup, Shrimp in Green Sofrito, Salad of Hearts of Palm with Passion Fruit Vinaigrette, Curried Lamb, Fried Ripe Plantains, Tamarind Balls, Stuffed Dates.
Tools: Large pot, sauce pot, saute pan, mixing bowl, deep fryer, oven.
Summary: Week 9 was a very tasty week with flavors ranging from the bold and spicy to the subtle and fresh. With regards to the bold and spicy comes the curried lamb I was tasked to make. Curried lamb has very bold flavors including tamarind, habanero and curry powder. Any curry is not for the faint of heart. I was also chosen to make the white rice and fried ripe plantains and, fortunately, they made a perfect match for a full dish. Plantains are similar to a banana but are more firm and starchy and have a much thicker peel that must be cut off instead of simply peeled with your hands. Plantains are not very popular in the United States but have maintained global popularity for hundreds of years.
Personal Observations: Fresh dates that are pitted, wrapped in bacon and baked in an oven are the most wonderful snack in the world.
Week 10 - All Latin Cuisines
06/04/2013
Me and My Favorite Fish
Objectives: Show our skill in all Latin cuisine.
Menu: Pozole Blanco, Pecado Veracruzano, Humitas Ecuatorianos, Aji Crillo, Tostones, Bobo De Camarao, Arroz Blanco.
Tools: Oven, large saute pan, large pot, small sauce pot, mixing bowls.
Summary: Rounding out my fun-filled quarter of Latin cuisine was a menu that challenged all we have learned so far. Dishes from Mexico, South America and the Caribbean were all on the list today and drew from all the techniques, skills we've learned over the past 10 weeks. From us attempting to make rice and failing during week one, to us succeeding with authority week 10, we have come a long way and learned many things and heard many stories from Chef Alisa that we will never forget.
Personal Observations: Chef Alisa rocks.
Menu: Pozole Blanco, Pecado Veracruzano, Humitas Ecuatorianos, Aji Crillo, Tostones, Bobo De Camarao, Arroz Blanco.
Tools: Oven, large saute pan, large pot, small sauce pot, mixing bowls.
Summary: Rounding out my fun-filled quarter of Latin cuisine was a menu that challenged all we have learned so far. Dishes from Mexico, South America and the Caribbean were all on the list today and drew from all the techniques, skills we've learned over the past 10 weeks. From us attempting to make rice and failing during week one, to us succeeding with authority week 10, we have come a long way and learned many things and heard many stories from Chef Alisa that we will never forget.
Personal Observations: Chef Alisa rocks.