Disappearing is all we need some times.

So it is no mystery that I disappeared for a while but, don't we all need it and only a few of us actually do it.  Life is all about the "ups and downs", not like the roller skating rink.  If you're a North County resident you know exactly what I am talking about.  Between finishing culinary school, finding a new job, family & loosing my dearest and closest friend; it has been really difficult to sit down and maintain this "blog".

My heart is still torn apart and completely lost with out my friend Bradley.  All I can do every day is pray to God and hope that I will be able to get a grasp of who I am becoming and regain balance in my life.  I am holding on to the positives of the old me and learning all about this new person.  I am more aware and willing to do what it takes to make me happy.  I will be taking one step at a time but, moving forward with everything in my life.

With that said, I have a great starting position with a wonderful restaurant.  I am a  garge manger cook with Prep Kitchen in Little Italy.  This location is the newest addition of the Whisk and Ladle Hospitality company.  I was very shocked on my first day when they informed me that it was my position.  I thought I would be going to start with a lower position.  The job has been very demanding with high expectations but, I love it.  Everyday I have had butterflies in my stomach before I go in thinking I might just get fired up until these last few days.  I am feeling a little better about what I am accomplishing there and I am excited to learn every day.

Today being a really beautiful Sunday off I decided to finally cook.  I have not cooked for my family in a long time.  So tonight's menu consists of steak, grilled veggies with garlic yummies and scalloped potatoes made with a bechamel sauce base.  The grilling is not being made based on the whole super bowl hype.  I am a Charger fan all the way and don't watch the super bowl & wont until the Chargers make it.  So here is a little pic of tonight's dinner and I hope it is one of many to come.

Poor Wilbur...

Last week was all about pig and who knows how many little Wilbur's we went through.  I absolutely love pork the succulent smell and sweet savory taste that over whelms every taste bud in your mouth, yum yummerz.  Here is the array of dishes I made.

Spinach and feta cheese stuffed pork with a curry sauce served with lentils and italian zucchinis and red bell pepper

Pork chop with sherry vinegar sauce served with white rice and spinach.

Pork Goulash and brussel sprouts

Seared medallions with winter fruit sauce and served with rosemary potato cake and green beans

Tis the season...

It's that time of year when it's acceptable to be a little ghoulish and creepy.  People don't stare at you quite as much because you choose not to look like them or you look like you decided to prance around town in a "costume".  When you go to a store and find new goodies to use as year round decor for your house and see things that remind you of your closest friends. 

Last night was a rarity for me since I stayed out late on a school night but, it was well worth it.  It's was so nice to sit around a table in a dim lit room gutting a pumpkin and enjoying a glass of wine with friends that always make you laugh and remind you how silly you really are.  Since my creative side doesn't shine in the carving department, I decided to relax and relieve some stress by cooking my friends a quick meal.  I made my take on shrimp scampi over spaghetti for everybody and they seemed to actually enjoy the meal. 

Too much, Too fast.

I feel like the last few weeks have flown by and I didn't even get a chance to look back on them.  Everything from a skin allergy, family drama, daily routine and non routine things coming up I couldn't get myself to set down and write something.  Life is life and no matter what it is grand.  Although things have not been picture perfect my passion and dedication for school has not been swayed.  Lately it is the one certain thing that makes me me.  So, to sum up some of the things I made the last few weeks enjoy these pictures.

Patience is a virtue?

Last week was pretty uneventful. 
Today only being Tuesday has already been a long week in school.  Nothing to do with what we are doing in class but, all about me learning to be patient.  My super partner has become not so super.  I don't know what has happened to cause such a change.  I'm not the only one noticing what is happening but, I am the only one getting the wrath of his bad attitude and big bark.  I am getting little comments from fellow classmates about being Chef's "favorite" student and how they are doing things "Chef Ortease's" way.   I am trying really hard to ignore them and keep doing what I am there to do.  Patience is suppose to be a virtue but, it sure is getting hard to practice it.  So, tonight I am going to relax with a pink rose lemonade martini and hope tomorrow will be better.

Panza Llena, Corazón Contento.

The week ended will and the weekend was even better.  On Thursday in school, before the infamous black out, we were able to make a super creamy and delicious New England Clam Chowder.  We topped it off with little crunchy bits of bacon.  While everyone was freaking out on the black out I spent the afternoon with the amazing Ms. Ilse and then fed my family this amazing clam chowder.


On Friday the majority of us showed up to school ready to learn something new, not even phased by the events of the night before.  Chef taught us a very American dish that most people believe is Mexican, chicken tortilla soup.  Don't get me wrong, I really enjoy this soup.  It's just not Mexican, like the burrito and chimichangas.  The soup we made was several notches above what you get at places like Acapulcos or Islands.  This soup had a thicker consistency achieved from the roasted tortillas we turned into a flour, which we used as our thickening agent.

Saturday was a perfect day.  Woke up just at the right time, 7:00 a.m.  I drove down to El Cajon to meet with my beautiful Sister.  We went to the gym and then grocery shopping so, I could make clam chowder for lunch.  We got to her house and to my surprise she had a very very limited selection of pots.  It was a surprise because my Mom taught us to always have the right tools in the kitchen.  I figured I would make due with what she had and got started.  While I was cooking all I could think about was what Chef had told us in class, "the pot matters, it makes a difference on the evaporation".  Sure enough the pot matters.  The soup did not thicken the way it should even after using slurry(corn starch and water mixture).

Later that evening we went out to dinner to a place she was very excited to introduce me to.  It's a little place in Ocean Beach called Bo-beau by the Cohn restaurant group.  It is a very inviting atmosphere with beautiful French inspired dishes.  I was extremely satisfied with every selection we made, except for the dessert.  We started with the crispy brussels sprouts topped with fresh shaved parmesan cheese and the croquet madame tartine.  The croquet is a bread topped with pork belly, parmesan reduction, gruyer and a fried egg; yummy.  My main dish was the boeuf bourguignon and it was superb.  If you don't know what it is, look up Julia Child.  I washed it all down with one of their drinks, Le Romantique, a pomegranate-rose petal nectar champagne based drink.  Dessert was ok, nothing to write home about.  We all agreed with our very Mexican saying "panza llena, corazón contento".
One more thing...
What about them Chargers?!

Long weekend, short week!

This three day weekend was exactly what I needed after a busy week.  I enjoyed time at the gym, a pedicure, family time and a fantastic happy hour night with the amazing love doves.  Hey, a gals gotta cut loose and have a little fun here and there.  If you don't, you just might go crazy.  Knowing that this week is a short one makes me smile a little more.

We had our first written test yesterday.  Because of my lack of being able to remember some of the terminology, I received an 82%.  After our test we were taught to make French onion soup.  I was pretty disappointed because I am truly not a fan.  I love onions and I love soup, I just don't like them together as a soup.  Chef informed us that it was considered the French's "poor man soup" and that is exactly what it tastes like to me.  Over cooked onions cooked in broth.  Chef and a couple of my fellow students said it was good.  Eh, I thought it was blah and that is why I didn't even bother to take a picture.

Although we were all dying from the abnormal heat today, we were all so happy and excited to finally make...Gumbo!  You would think with all those ingredients slowly simmered to perfection, you wouldn't be able to differentiate what is what.  Absolutely wrong! Every piece of spicy sausage, chicken and shrimp sustains itself against that beautiful, brown, thick sauce.  We served it proper like with a perfect scoop of white steamed rice.  Don't forget that all you need to make a flavorful steamed rice is, a little salt and butter.  I walked around the class and just watched everyone smile and nod as they enjoyed every spoonful of perfect spice in their mouth.