Slow day at work.

Well right now im at work bored as ever. I love that all the classes bring food in here to get rid of after every class today... Pizza. still warm it was amazing. I am doing my first day of my finals for Traditional European Cuisine. Today is Braising. I am doing a braised lamb shank. Im not going to post the recipe untill I find out what grade I get.  I do have some pictures to post but I will do that tonight. Tomorrow is my training day at hooters. Can't wait. Thank You for the tips David & Gary. They are very helpful you guys have taught me so much... maybe a job over the summer might help a bit too. ; )   Well, I was reading about the French Laundry the past couple days, and i did not know that the Sous Chef there worked at Zachary Jaques. Weird. The Chef at the Number 1 Restraurant in the US worked less than 30 seconds from where I live, and I have never been there. I have now made it a goal to eat at The French Laundry within the next year... uh hem.. Christmas gift anyone? Next all I have to do is begin reasearching somewhere I want to work for my Externship my softmore year. Any recomendations? Disney World, French Laundry, Per Se, and Maybe one of Gordon Ramsey's are a few of my top choices as of right now. Hahah I guess I might be dreaming a little too big.

Love you all lots.
Jordyn

What to do/I love my family

Well I meat with the kid from Student Government, and i really dont know if its for me. I know i have been involved in student council type of things for 4 years but this is just so different i feel like you have to want to change something at the school to be taken seriously. I am so new that i dont feel i have anything to change. We will see. Maybe next year.

Dont remember if i told you about joining the ice carving team but i did. We meet once a month and we are taught how to carve ice sculptures. i am pretty excited hopefully i learn alot because people pay big bucks for ice sculptures. our club is doing 4 next month for the Carolina Panthers. I most likely be one of the best to do it. But hey you never know.

I love you guys lots. I got packages.
Thank You

Mom & Grandma for the cards, soap, air freshener, and of course the hairnets. You guys are the best.

Aunt Mikey! I love the clothes they are so cute. My roomate says "oh jordyn for a culinary major you actually have good style" dont know what that means but its because of you that i actually have style ;)

If anyone happens to have some envelopes and stamps laying around that they might want to send that would be great :) i have spending a dollar just to get one envelope and one stamp :(

    (just in case anyone wants to send somethin :)

Love you all lots

Ps. i am bringing my camera to class tomorrow so hopefully you guys will get to see my classes.

I am officially a HOOTERS GIRL!

I went in to see if they were hiring today and they hird me on the spot! HOOTERS! Ahh. Its pretty crazy. I work two jobs now. One on Campus 10 hours a week before class everyday and friday saturdays and sundays at hooters. Im excited it wont get in the way of classes and i get tips. I will be buying a car by christmas. :)
Well class was good yesterday. We made shepards pie, Boxty(Potato Pancakes), and sauteed cabage w/ bacon. It went great our group was the only group that had three diches and one that braised for two hours and we were finished first:)
Lovin college i met with a guy from Student Government today i am not positive if i want to run, but i might be running for a student senator. We will see. i has a lot to do with students wanting to make changes but i feel like i am so new that i dont have any things i want to change but maybe they want a perspective that brings out the good in things others want tochange... right? IDK we will see.

Anyone speak spanish?

Anyone speak spanish or italian? The first question Chef asked us today. Some of us were like yeah a little bit just. So she said ok what does "punta" mean? We all just kind of looked at each other and started to laugh ... like seriously did she just ask that? None of us wanted to answser because the first words you learn in spanish are cuss words. We all knew Punta meant b****, or Whore, but none of us were going to anwser so she finally said it. She says Spahgetti Puntanesca is a traditional italian dish. It got its name because its such a quick easy dish to make the whores would "take a break" and go make dinner then get back to the corner. Its really good. Try it. Love you all lots. More to come.

Spaghetti Putanesca

Yields 10 Servings

Ingredients:

Amount Ingredient description

4 oz. Olive oil

12 cloves Garlic, peeled and coarsely chopped

3 oz. Anchovy fillet, oil drained, chopped

4 lbs. Tomato concasser

12 oz. Olives, black pitted, cut 1/3 slices

1 tbsp. Black pepper, freshly ground

TT Salt

1 1/2lbs. Spaghetti

MOP:

1. Gather all the ingredients and equipment

2.

more.

3. Add the remaining ingredients, except the spaghetti;

reduced to a sauce, approximately 20 minutes.

4. Meanwhile, cook the spaghetti in a large pot of simmering, salted water until

drain well.

5. Toss together.

6. Season to taste.

7. Serve immediately.Sauté the garlic in olive oil for 2-3 minutes. Add the anchovies and sauté for 1 minutesimmer until the tomatoes areal dente;

Soups Stocks & Sauces

My last class was Soups Stocks & Sauces.
I really owe it all to working at the Sequioa. I felt like i had a lot of knowledge that really carried me through that class. We made stocks everyday. A different soup everyday and a couple different sauces. My favorite on is probably the mornay sauce. Which is pretty much the best sauce ever to make mac n cheese. i am
going to give you the recipe and all the recipes that you will need to get there. Try it i promise you will love it.

Clarified Butter

Yield: 12 oz

1 lb Butter

MOP

1.         Heat butter in a heavy bottomed pan over medium heat. 

2.         Simmer slowly until particles on the bottom of the pan begin to brown and the melted butter turns clear.

3.             Strain through a mesh basket strainer lined with several layers of DRY cheesecloth.

Basic Roux

Approximatly equal parts clarified fat & flour

MOP

1.         Weight the needed clarified fat (half of the weight of roux needed)

2.         Heat clarified fat in a heavy bottomed pan over moderate heat. 

3.         Add the flour off the heat and bring to the consistency of wet sand.

            White Roux:

Stirring constantly, cook over low heat until the roux is a very pale ivory, for approximately 5 minutes.

Blond Roux:

Cook the roux for an additional 2 minutes until it turns very pale gold.

Brown Roux:

Continue to cook the roux until it is a bit paler than peanut butter and has a pronounced nutty aroma.

Bechamel

Yield: 1 cup                                                                  Yield: 2 cups

1 onion cloute – 1/8 of an onion spiked with                     1 onion cloute – 1/8 of an onion spiked with 2 cloves

2 cloves & bay leave                                                                   2 cloves & bay leave

10 oz                milk                                                      20 oz                milk

1 oz white roux made with clarified butter             2 oz                  white roux made with clarified butter

Salt                                                                              Salt

White Pepper                                                                White pepper

(***Nutmeg TT, optional)

MOP

1.         Scald milk with onion cloute.  Remove cloute.

2.         While milk is scalding, make white roux.  Temper roux into hot milk.

3.         Simmer until sauce has achieved desired properties and starchy taste is gone.

4.         Season with salt and white pepper, nutmeg is added to basic béchamel.

5.         Strain in a mesh basket strainer.

****onion cloute & onion pique= same thing, onion studded with clove & bay leave

Mornay

Yield: 1 cup

1 cup                béchamel

2 1/2 oz                        heavy cream

1 1/2 oz                        Parmesan cheese, grated

1 oz                  Swiss cheese, grated

1/4 oz               Gruyere cheese, grated

(Weigh cheese on scale)

MOP

1.         Heat béchamel and cream.

2.         Whisk in cheese, a little at a time.  Heat just enough to melt cheese.

3.         Check seasonings.

4.         If necessary, strain through a mesh basket strainer.

Recipe from class today...

Chicken Stew

Yield !0 Servings

Ingredients:

10 each Chicken legs, cut in half

As needed Oil

8 oz. Onions, peeled and diced brunoise

2 lbs. Tomatoes, whole, canned, seeded and chopped

4 cloves Garlic, peeled and mashed into a purée

1 pint Chicken stock

4 oz. Tomato purée

5 oz. Pitted black olives, sliced

1 ½ oz. Fresh oregano leaves, washed and roughly chopped

½ tsp. Dried marjoram

Marinade:

2 oz. Lemon juice

¼ tsp. Cloves, ground

¼ tsp. Cinnamon, ground

1 oz. Salt

1 tsp. Paprika

½ tsp. Ground black pepper

MOP:

1. Preheat the oven to 350°F, if using.

2. In a large bowl, combine the ingredients for the marinade and mix well. Add the

chicken, cover and marinate at 40°F or below for 1 hour. Remove the chicken and pat

it dry. Reserve the marinade.

3. Heat braising pan over medium heat, add the oil to coat the bottom of the pan; sear

the chicken pieces on all sides until lightly browned. Transfer the chicken to a

holding pan.

4. In the same braising pan, add the onions and sauté until they are translucent. Add the

tomatoes and garlic and sauté for 3 minutes. Add the remaining ingredients, including

the reserved marinade. Season as needed.

5. Return the chicken to the pan and heat the liquid to a boil. Cover and stew until forktender

or about 45 minutes.

6. Transfer the chicken to a hotel pan and hold at 140°F.

7. Place the braising pan over high heat and reduce the liquid to the desired flavor.

Adjust the seasoning as necessary and then pour the sauce over the chicken. Serve

immediately or hold at 140°F or above.

Well here it goes. POST number 1

So since i am too lazy to actually email all of my family with updates i figured i would start a blog.
No judging my spelling, because i already know i suck. I am going to try to post a new recipe a couple times a week with updates on class and tests and what is to come. I will try to add a few pictures here and there so to start out this is my dorm room.