Developing and Refining One's Sense of Taste - week 7

I knew this week's class would a challenging  primarily because of my relationship with eggs. As a person who enjoys cooking and baking I realize that eggs are a necessary ingredient in some recipes, but  I don't crave eggs or get excited about a dish featuring eggs like my friend Mimi does. I'm grateful that mother stopped boiling Easter eggs for me and my sister once  it became apparent that we weren't consuming the eggs. In fact, I sometimes avoid dishes with eggs prominently featured in the presentation.

Over a three hour period Chef lectured and demonstrated how to make deviled eggs, hollandaise sauce, omelettes, Floating Island, scrambled eggs,  eggs over easy, eggs sunny side up, eggs Benedict, and crème brulee.

Chef's opening comment was, "The color of the [egg] shell is a function of the breed and the feed, it does not affect flavor or behavior."

What I learned

• The older the egg gets the albumen becomes more watery, but they are easier to peel.
• Washing an egg strips it of some its protective coating.
• 1 egg will bind 1 cup of cream.
• Floating island is a very efficient dessert.
• The queen's eggs: eggs are cooked using a double boiler or low heat.
• 1 egg = 2 ounces (1 ounce egg white, 1 ounce yolks).
• There are three types of meringue: French, Italian, and Swiss.
• Proteins under high heat constrict and become tough.
• Proteins under low hear cook thru and remain tender.

Observations

• I liked crème brulee before this evening and like it more now. Chef used vanilla from pods that he on hand.  He used a  small hand held blow torch to brown the tops of the crème brulee. The crème brulee was dusted liberally with pastry sugar. Chef reminded the class to use granulated or pastry sugar. Confectioner's sugar has cornstarch in it and will not produce the desired result.
• The class inquired what the term "deviled" ( as in deviled eggs) meant. "Deviled" means to prepare (food, usually minced) with hot or savory seasoning. Chef added a few drops of Tabasco to deviled egg mixture and used a pastry bag with a tip to insert the mixture into the egg halves.
• Marl left early, so I worked with Tee. Tee and I usually site next to each other in class. Our temperaments complement each other as well.  We made hollandaise sauce and eggs benedict for Tee . 

Self reflection

• At one point during class I realized that the smell of the eggs doesn't appeal to me. I took one bite of the Floating Island dessert and gave the rest to my  classmate. Same for the eggs Benedict. I ate small amounts of the omelet and scrambled eggs. The crème brulee I consumed easily. Was the vanilla the difference?
• My camera didn't capture all the photos I took. I'm disappointed.
• My plants are in for a treat- I'm bringing two bags of eggshells home to create a nitrogen rich water for them. The eggshells will be placed in an airtight container filled with water for approximately 30 days before watering the plants. Hopefully by the weather will be warmer and I can use some of the water on my outdoor plants as well.
• I survived the class and lived to tell about it.  

A snowstorm is predicted to come to through the vicinity, so tonight's class is cancelled.  Perhaps I'll try making French onion soup again.

Next week: poultry.

Be well,
Technicolor girl

image created by Ink+ LLC

Telescopes, galaxies, and Day of the Dead

photo by TEP

I received a message from Kara,  a woman I attended high school with,  " I saw this event and thought you might be interested. Perhaps you could write about it in your blog". It was an invitation to a Day of the Dead dinner at Café Azafrán  located in the Space Telescope Science Institute building, the home of the Hubble Space Telescope in Baltimore,  I looked at my calendar. I was already committed that evening The dinner gods prevailed. The previously scheduled event suddenly moved to another date. I was available to attend. I contacted Café Azafrán  and reserved my seat. When I reserved my seat I asked if  it was permissible to take non-flash photos. I was referred to Irena Stein, the owner.  Irena approved my request and encouraged to me arrived early to take pictures of the ofrenda. 


photo by TEP

According to Wikipedia,  Day of the Dead ( Día de Muertos) is a Mexican holiday observed throughout Mexico and around the world in other cultures. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. It is particularly celebrated in Mexico where the day is a public holiday. Prior to Spanish colonization in the 16th century, the celebration took place at the beginning of summer. It was moved to October 31, November 1 and November 2 to coincide with the Roman Catholic triduum festival of Ahellhallowtide: All Hallows' Eve, Hallowmas, and All Souls' Day Traditions connected with the holiday include building private altars called ofrendas, honoring the deceased using sugar skulls, marigolds, and the favorite foods and beverages of the departed, and visiting graves with these as gifts. Visitors also leave possessions of the deceased at the graves.

photo by TEP

 
I arrived and checked in with a member of the staff. In addition, to dinner a cash bar was available. I opted for a shot of Del Maguey mezcal.

 

 

 

 

 

The menu:

 

QUESADILLAS
corn masa/chihuahua cheese/charred tomatillo salsa

photo by TEP

HUEVOS ENDIABLADOS
free-range dev­iled eggs/guacamole/pork crack­lings

 

photo by TEP

MACHUCOS DE PLATANO CON FRIJOL
sweet plaintain/black beans/chile ancho-piloncillo salsa

photo by TEP

ENSALADA DE REMOLACHA CON AGUACATE
roasted baby beets/avocado/tomatillo/jicama/orange/ pick­led red onions/cilantro/orange vinai­grette

 

 

photo by TEP

SOPA DE CALABAZA
but­ter­nut squash soup/pumpkin seeds/butternut gaufrettes/sage oil

 

photo by TEP

MUKBIL PATO TAMAL
duck confit/mayan spices/salsa yucateca/ red onion escabeche

 

photo by TEP

FLAUTAS DE CAMOTE
crispy corn tortilla/sweet potato/white hominy/ peanut salsa verde

BUDIN DE PAN DE MUERTO CON HELADO DE CAJETA Y CALABAZA EN TACHA
pan de muerto bread pudding/goat milk caramel ice cream/candied pecans/pumpkin/piloncillo

 

photo by TEP

The staff couldn't have been nicer and it was clear that the staff really wanted to the evening to be a success. Everyone was polite, cheerful and attentive. Dishes were cleared away quickly and water replenished frequently.  All the dishes were full of flavor and fresh tasting,  although I wish the tamale was served warm.  My mezcal selection was a good choice to accompany my meal. It would have been helpful to have copies of the menu on the tables so diners  could identify the dish with the menu listing. It also would have been helpful assigned seating. Larger groups that arrived later than the 7pm start scrambled to find seats together or asked fellow diners to move so the group could sit together. Overall, it was an enjoyable evening.

 

Christian Irabién cre­ated the fare for the Day of the Dead com­mem­o­ra­tion.  Irabién is the new exec­u­tive chef of Irena Stein’s Alma Latina Concina, which is sched­uled to open in the win­ter of 2015 in Canton.

 

I look forward to visiting Alma Latina when it opens.

 

Be well,

 

Technicolor girl

 

image created by Ink+ LLC

 

Food holidays for the week of 27 October

photo by TEP

The final week of October and the start of November are represented by an eclectic mix of  food holidays:
 

October 27: National Potato Day AND  American Beer Day  

October 28: National Chocolate Day  AND  Wild Foods Day 

October 29: National Oatmeal Day           

October 30: National Candy Corn Day  AND  Buy a Doughnut Day   

October 31: National Candy Apple Day  AND October 31: Trick or Treat for UNICEF Day

photo by TEP

November 1: National Bison Day,  National Deep Fried Clams Day AND National Vinegar Day

November 2: National Deviled Egg Day

Which holiday(s) will you celebrate? Which holiday is a surprise to discover? Have a great week!

Be well,

Technicolor girl



image created by Ink+ LLC