I first made this blog just for the grade in writers workshop. I picked to write about cooking because the movie got me into it. Also I chose cooking because I love it and do it everyday like most of you guys know. It was more interesting than I thought it was going to be.
Cooking is my daily life. Even though I was sick and in the hospital during the blog and you guys didn't get to hear about most of the, I like to call "fancy" cooking. I still feel like everyone know me a little bit more. I liked giving the people opportunity to create amazing food. Also just to get to their cravings.
I'm not going to keep blogging. It was fun and all and a new experience but I'm a little too busy. School, night classes, work, and I always like to just kick it sometimes too. It kept my interest in writing but I don't like doing it online, written is better. I hope you all enjoyed it.. Bon appetit!
Tuesday, November 22, 2011
Monday, November 21, 2011
11/21/11
I had no idea we had a blog due yesterday. My mind has kind of been in other places but let's get ti the food. Yesterday, during the football games, me and my friend made a feast. I didn't make anything fancy once again. It kind of suck this assignment came at this time because I'm not able to work. It's weird because I'm used to being so busy cooking all day everyday. So we both wanted brats yesterday. I cooked them in malt beer, topped them with fried onions, ketchup, and mustard. We made cheese dip, a mix of sharp cheddar and american. I threw some onions, tomatoes, chilis, and beef in it. We also had enough food to make burritos. Beef, spicy-italian sausage, black beans, pintos, onions, jalepenos, spices, salsa, sour cream, a lot of cheese... They were so good. Well the whole massive tailgating meal was amazing. Bon appetit!
Saturday, November 19, 2011
11/19/2011
Sorry I was a little late on this one, I just now got home from the hospital. So after my surgery, my throat has been incredibly sore and it's hard to swallow anything. I've been trying to stick with soft foods and it's a little challenging since I am craving everything else. I haven't been at Broadmoor for the passed couple of days so I haven't cooked anything too fancy but this ma0 c& cheese i just made was unbelievable.
I used Conchigliette which is the shell like pasta. Then I made a four cheese sauce to toss the pasta in. I reduced some heavy cream with sharp white cheddar, a little bit of parmesan to strengthen it up, some cream cheese for smoothness, and my personal favorite gouda. If you haven't had smoked gouda before it tastes, of course, smokey, almost like bacon, but it's sharp like cheddar and is one of a kind. I could use gouda for almost anything with cheese. I topped the mac & cheese with cayenne (for the kick) some nutmeg, salt, pepper, and bread crumbs. I toasted the top for the crisp factor, and devoured it. Bon appetit!
I used Conchigliette which is the shell like pasta. Then I made a four cheese sauce to toss the pasta in. I reduced some heavy cream with sharp white cheddar, a little bit of parmesan to strengthen it up, some cream cheese for smoothness, and my personal favorite gouda. If you haven't had smoked gouda before it tastes, of course, smokey, almost like bacon, but it's sharp like cheddar and is one of a kind. I could use gouda for almost anything with cheese. I topped the mac & cheese with cayenne (for the kick) some nutmeg, salt, pepper, and bread crumbs. I toasted the top for the crisp factor, and devoured it. Bon appetit!
Monday, November 14, 2011
11/14/2011
Today I had the day off but I was at Broadmoor from noon to four. Usually on Monday's I check what our reservations are for Wednesday for the Broadmoor Bistro. Then I take an inventory and order any food we need in fresh for Wednesday. The kitchen was a mess today so I did a lot of cleaning and organizing. After I was done I wrote a prep list for the week.
Last week we sold out our "Bacon & Eggs" Salad, our number one selling salad. On the plate is wilted endive, a truffled yuzu vinaigrette, cranberry gelee, quail eggs (quail is a very young special bird), and duck bacon. We had no more duck bacon so on Friday what I did was let duck breasts sit in a bacon brine all weekend. To make regular bacon you let pork belly sit in a salt, water, vinegar, brown sugar, and maple syrup mixture then smoke it. So I did that to the duck breasts (and if you haven't had duck it's like chicken on crack, very tender, salty, and juicy).
Today I slow smoked the duck breasts with maple-plum wood for two hours. When I was finished with the duck i pulled it out to see the perfect golden brown, crispy skin... my mouth started watering. I had to try it. I sliced it as juices stream down the blade of the slicing knife. I crisp it up to perfection and try it with a little toasted bread and over-easy egg. It was amazing... Bon appetit!
Last week we sold out our "Bacon & Eggs" Salad, our number one selling salad. On the plate is wilted endive, a truffled yuzu vinaigrette, cranberry gelee, quail eggs (quail is a very young special bird), and duck bacon. We had no more duck bacon so on Friday what I did was let duck breasts sit in a bacon brine all weekend. To make regular bacon you let pork belly sit in a salt, water, vinegar, brown sugar, and maple syrup mixture then smoke it. So I did that to the duck breasts (and if you haven't had duck it's like chicken on crack, very tender, salty, and juicy).
Today I slow smoked the duck breasts with maple-plum wood for two hours. When I was finished with the duck i pulled it out to see the perfect golden brown, crispy skin... my mouth started watering. I had to try it. I sliced it as juices stream down the blade of the slicing knife. I crisp it up to perfection and try it with a little toasted bread and over-easy egg. It was amazing... Bon appetit!
Intro
As you may know the one thing I love the most is cooking. I always catch myself writing about cooking in some way. I go to Broadmoor for Culinary Arts and also work at Cheddar's and i cook anywhere from four to nine hours a day, seven days a week. There are so many things i create in a day but there is always one thing that stands out to me.
I have to create and write recipes for every single things that gets made at Broadmoor. I am going to use this to help me write about my Daily Cooking Life and to keep some recipes organized. I do so much in the kitchen in one day i wish more people could share, or even hopefully taste the creations. Hopefully it won't make you too hungry.
I will share my day in the kitchen and one thing I create that stands out to me. I am going to put up recipes and directions. If you choose to you can make it yourself. I will also put my review on that item. Feel free to read, comment, or try yourself. Bon appetit!
I have to create and write recipes for every single things that gets made at Broadmoor. I am going to use this to help me write about my Daily Cooking Life and to keep some recipes organized. I do so much in the kitchen in one day i wish more people could share, or even hopefully taste the creations. Hopefully it won't make you too hungry.
I will share my day in the kitchen and one thing I create that stands out to me. I am going to put up recipes and directions. If you choose to you can make it yourself. I will also put my review on that item. Feel free to read, comment, or try yourself. Bon appetit!
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