Big News

It seems that lately all I ever write about are changes... here's another one

This is not a blog I ever imagined writing. I think I've taken about a thousand deep breaths and I'm still not sure exactly how to say what needs to be said. But, here it goes.

Presidents are limited to serving 8 years in office & this girl is apparently limited to serving only 2 terms in Chicago. I am quickly approaching my 8th year here and I'm feeling my heart pulled in a new direction.

With that said, I'm leaving Chicago in the near future.

Sometimes you feel things in your heart that you cannot ignore. And this is one of those times. I know I can be impulsive but my crazy decisions in the past have led me to this beautiful life I now have.

So, what do I feel? Strangely... its the pull back home.

That is not something I ever, ever thought I would feel. But, as I get older reality has set in & money starts to matter & family is missed & opportunities present themselves.

My mom's involvement in the new Main Street Market gives me an opportunity to pursue both of my passions - growing & cooking food. I'm hoping to be able to help her sell some great produce, maybe some canned items, and I'd really like to foray into handmade pastas & maybe even some artisan ice cream.

I've had the opportunity to teach some cooking classes here in the city & find it incredibly rewarding. I'm hoping to be embraced by my hometown & I'd love to teach there as well.

My head is overflowing with ideas on how I can bring my culinary passions to Richland County. I want to share what I've learned with my community.

Ultimately, I'd love to open a small restaurant in Olney. I have no illusions that this will happen over night but that is my big picture goal and what I'm striving towards. To feed my community would feed my soul. I envision this quaint little place where people feel like they're coming to their grandma's house to eat. Good art, great music, amazing food.

So, last night I put in my notice at the amazing restaurant where I work in the city. Lula has given me such fantastic opportunity and I am proud to say I've worked there. I've also witnessed a writer & a musician transform into restaurateurs at one of the best little spots in the city. The owners give me hope that one day my own dream will come true.

I will be working for another 3-4 weeks at Lula. After that I will be teaching classes & doing some other work until I make the big move at the end of MAY

I'm hoping to come down a few times before then and get reacquainted so hopefully I can see some of you before I become a familiar face around town again.   

In all of this I have to mention my amazing family who have been so supportive of my impulse. They blow my mind with their greatness everyday. I love you.

And Jared, you are incredible. Thank you for supporting me, listening to my crazy, loving me and encouraging me. I would not be doing this without you.  

To my Chicago friends who have become like family to me (ok i'm crying now) I cannot imagine life without you guys. You've made me, me. These 8 years have been incredible. This city is forever a part of me. It truly is home & I'm scared to death to return to the middle of nowhere. You all are pieces of me and I thank you for supporting my dream even if it means leaving. I want to see each and every one of you before I go. I love love love love love you all and I would not be where I am today without each of you.

I cannot wait for some sunsets like this one - last memorial day in my parent's back yard 

So, here's to hoping there is room for a democrat cubs fan in Southern Illinois. Wish me luck.





vanessa

Hot Buttered Rum Cider

Baby, its cold outside. Why not warm up with some warm cider & booze?

This drink will be featured at my mixology & small bites class next week. So, I thought I'd give you all a preview. The drink is a play on two classic winter drinks - Mulled Cider & Buttered Rum. If you're not a drinker, or are going to a party with a bunch of squares, you can leave the alcohol out & still have a really delicious hot drink. Traditionally it is served in a mug with a cinnamon stick for garnish. Happy drinking.

Ingredients
(For 6 servings)

6 c. apple cider
zest of 1 orange - use a peeler rather than a micro plane so you end up with long strips of zest
zest of 1 lemon - use a peeler rather than a micro plane so you end up with long strips of zest
3 allspice berries
2 sticks cinnamon
2 star anise
2 cloves
1 t vanilla
thumb size knob of ginger
6 T butter
6 T brown sugar
1/2 c. dark rum

Method:

Bring all ingredients except rum to a rolling boil. Reduce heat to medium & simmer for 15 minutes. Cover and let steep until just warm. Add 1/2 c. of your favorite dark rum.

Vanessa Recommends:

Use more rum than the recipe calls for... let's be real I was just being politically correct there

Use Cockspur 12 year Barbados Rum for delicious notes of toffee & nut. $33.99/750mL

Use Seedling Organic Cider
Locally produced - no preservatives & cold pasturized

Use one whole vanilla bean instead of extract
 

Kilo Kai Spiced Rum for great taste on a dime $16.99/750mL - only $1 more than Captain Morgan Spiced Rum with better flavor & finish.

Serve warm in a mug garnished with a skewer of candied ginger & twist of orange to mix it up a bit.

Cider mix can be made & chilled without rum & then used to make drinks later. Just add 2 T of rum per 1 cup of cider.

Love, 

Vanessa

something new

I've recently decided to test the culinary teaching waters.

I have always loved teaching others & sharing food with them and this seemed like a logical step for me. I have been told I have endless patience so I'm sure that will help my foray into engaging with amateur cooks.

Most of my cooking in a teaching capacity has been done with kids so I'm really looking forward to working with adults & then hopefully offering classes for kids in the future as well.

I'm really grateful to Efrain - the owner of Clandestino for allowing me to teach classes under his company name.

My first class will be taught with my good friend Lauren & is called
Entertaining on a Dime: Cocktails & Small Bites

The class will feature 3 classic wintertime cocktails & 4 seasonal small bites. Class lasts 3-3.5 hours & costs $40 per person including all materials, food & alcohol. All skill levels are welcome & class will be inviting and not intimidating for the non-cook!

For more information or to sign up please go here. Hurry though, class size is limited to 18 students.

I look forward to cooking with you!

love, vanessa

Look ma, one hand!

Okay, maybe I shouldn't joke about my little accident but sometimes humor is the best medicine. Recently, I was pretty severely burned by some very hot soup at work. The burns cover the majority of the back of my left hand and have proved to be a hurdle in my life the last week.

This is my hand on Dec 1st (4 days after the incident) 




However frustrating being off work from a job I basically just started & absolutely love has been, it has forced me to do some reflection.

First of all, I realized that I have an incredible support system & group of friends both here in Chicago & back home. My friends here haven't missed a beat in making sure that I'm taken care of, at my doctors appointments on time & laughing through the pain. Friends & family who can't be here in person have also been so great about sending encouraging words and being positive for me when I thought I couldn't be.

In the words of Jay-Z when the grass is low the snakes will show. I'm so happy to say that so far I haven't found any snakes in my time of need. I really am blessed with some of the greatest people in my life. I cannot thank them all enough.

Secondly, I realized how much I really do love both of my new jobs. The only time I really broke down and cried was when my burn specialist told me I wouldn't be able to return to work after a week. Hearing that really broke my heart. I enjoy what I do so much and I am grateful for tears over not being allowed to go to work. I know there are many people who cry because they have to go to work. My co-workers & bosses have been so sweet & supportive this past week as well. They've fed me, made me laugh, and have been reminders of why I enjoy what I do.

I'm pretty sure I scared the doctor when I started crying. I had shown little emotion as she scrubbed my wound, poked & prodded it, & talked me through cleaning procedures. Then she said "you won't be returning to work next week" and I had a melt down. Her blank look told me that not many people get emotional when being told they are going on mandatory vacation.

This has also cemented what I already knew - that I'm stubborn to the max. I love being able to do things for myself and I loathe asking for help. I've certainly been humbled this week. Asking for help with zipping my coat, carrying things, washing my hair. Makes me appreciate my little left hand. One of the most difficult parts of this injury -aside from not being allowed to work- is the fact that I can't cook for myself. When I do have free time I generally like to spend it in my kitchen. However, I've spent some good time one handed hunt & pecking some recipes I will get to try as soon as I heal :) And yesterday, despite Lauren's attempt to stop me I cooked two over-easy eggs, cut & toasted a baguette, and made myself a sandwich without any assistance. Small milestones.

Finally, I think that (what I consider) my speedy healing is attributed to my already healthy lifestyle. I've seen vast improvement in my hand in just one week. Each time I change my bandages it looks better & better. I always eat healthy foods & drink tons of water. This week I've been careful to consume lots of protein & keep myself super hydrated. I've kept a positive outlook (95% of the week) on my healing & have refrained from any medication other than my prescribed burn cream. I have been relatively pain free (minus my first few cleanings), have not had to rely on painkillers & am happy to say that I'm letting my body take care of itself.

Our bodies are amazing & I really believe that we get what we give. I'm so thankful that I treat my body & soul with respect. I'm reaping the rewards of a speedy recovery.

This is a picture of my hand today (December 4th) just one week after my accident! 


Special thanks to:
Lauren: for coming to the ER, taking me to the doc, letting me sleep & shower at your house, not slapping me when I was on morphine, keeping me positive, & for just being a generally awesome individual.

Karla: for letting me sleep at your house, for braiding my hair & for making me mac & cheese

Mom & Pop: for listening to me complain about my hand, reminding me to stay happy, and for not driving here to coddle me because that would have driven me nuts.

Mike: for telling me to stop acting like a badass and forcing me to go to the ER, for holding my purse & for making awkward conversation on the drive to the hospital

Jason: for being so concerned about my well-being, making me feel comfortable, reassuring me that the doc bills are covered, for giving me book recommendations & for being an amazing restaurant owner. I'm blessed to work for you.

Jared: for keeping me laughing throughout and for thinking I'm beautiful even if I'm disfigured

The Lula crew: for being genuinely concerned about me, for feeding me delicious protein I need for a quick recovery, & for reminding me why I love what I do. 

Darnesha: for driving me to the doc, reminding me of all the good things I have, and for always being there in a pinch.

Claire: for dedicating your yoga practice to my health this week it means a lot to my yoga nerd self. 

To everyone else who called, texted, and left me love on facebook: you all brightened my days.

love,
vanessa

Easy & Delicious Buttermilk Biscuits

Fresh, hot biscuits make a wonderful addition to any cool-weather meal. This is the most basic recipe ever and takes only a few minutes to get wonderful results. Please note: this is a SINGLE PERSON recipe so it only makes 5 nice sized biscuits. Feel free to double or triple the amounts if you have a crowd.

This recipe is for savory buttermilk biscuits. If I want to use these for breakfast or to make shortcakes I simply add a crust of large sugar crystals to the top of the biscuits before I bake them.

Preheat your oven to 450 degrees.

For 5 biscuits you will need:

1 cup all-purpose flour

1/4 t. baking soda

1/2 T. baking powder

1 t. salt

3 T. very cold butter (REAL BUTTER)

3/4 c. + 2 T buttermilk

First, combine all the dry ingredients and add the butter in large pieces. Make sure the butter is as cold as possible. And, work quickly.

Using your thumb and first finger as if you are going to "snap" work the butter into the flour. Try to work quickly and not let the butter melt. Don't allow butter to remain lumpy in the flour. By "snapping" you will spread the butter into thin sheets & this helps create flaky biscuits. Don't over work the flour as this builds gluten and will result in very tough dough. You want to handle the dough as little as possible but don't be afraid to work the butter in. Lumps aren't good either.

When the butter is properly combined it will resemble slightly wet sand. From here, add the butter milk and mix gently with your hands. Some people suggest using the food processor for the entire process. However, I think this over-works your dough & for me, making biscuits is "hands-on"

Once the buttermilk is incorporated turn the dough onto a lightly floured board. Very carefully, using your HANDS not a rolling pin, pat the dough into a 1/2 inch thick round. The less you work the dough, the better the biscuit.

Use a circle cutter to cut biscuits to your desired size. I usually get 3 biscuits at first. Then, I very gently push the dough back together & can cut 2 more. The 2 biscuits from the 2nd batch will be a little tougher than the first 3 due to re-working the dough, but they will still be tasty as long as you didn't over-work them in the first place. I usually bake them in a 9 inch round pie pan (glass or metal I don't have a preference). I rub some butter on the bottom.

If you want to have a sweeter biscuit don't forget to dust the top with some course large-crystal sugar. Otherwise, pop them in the over for about 12-15 minutes or until golden brown on top. If you want softer sides on the biscuits bake them touching each other. If you prefer crustier sides bake the biscuits spaced apart.

This literally takes about 7 minutes to make the dough & cut the biscuits. It is well worth the time to have hot, fresh bread with dinner. Enjoy.

Especially good with Venison stew...

A Fall Meal

Fall means hearty flavors and warm food that sit in your tummy and make you want to snuggle up for a nap. I want to share a recipe for venison stew that is sure to warm you up. If you cannot find venison you can subsitute with beef obviously. Beef contains more fat so use less oil when searing so you don't end up with a greasy stew.

As some of you may know, I'm currently unemployed & living on a budget. This stew was incredibly inexpensive to make & for a single person I ended up with several meals.

I won't share this as a traditional "recipe" as most cooking is just going with your gut. You can add more veggies, subsitute things you don't like & really make it your own. So, I used about 1 1/2 pounds of venison. Because it was not meat from a grocery store I'm not sure the exact cut. I would guess it was shoulder or some other semi-tough piece that is better for long slow cooking. If you're substituting for beef I'd use brisket, rib meat or plate.

For veg I chose portabella mushrooms, carrots, potatoes, onions, garlic, stewed tomatoes, frozen peas & corn that I had cut & frozen this summer. Feel free to add anything you and your family enjoys.

One thing I won't budge on - even when on a budget - is the type of canned tomatoes I purchase. Make sure when buying canned tomatoes/tomato product you select something either in a glass container or one that advertises a "lined" can. The acidity coupled w/ aluminum in the cans is not healthy.

Method: I started in a cast iron skillet however, I had to switch to a much larger stainless saute when I realized how many veggies I actually had. If you have a large cast iron vessel I reccomend using it. If, not use something stainless. Just don't use anything coated with non-stick stuff.

Add a thin coating of olive oil to your pan and get it hot. I mean really hot. When you can see oil shimmering in the pan add your seasoned cubes of meat and DONT TOUCH THEM. Let them stick to the bottom of the pan. This will give you beautiful caramelization & believe me, they will loosen from the pan when they're ready. I promise. When the meat has detached from the pan on its own turn the pieces. Cook until they're nicely colored. Then, add the onions & garlic. Lightly season the onions & garlic with salt and black pepper. Let them cook down & become fragrant. Cook until there is little liquid left in the pan. Don't let the meat/onions burn but let them go. At this point you want to deglaze the pan.

I chose to use 2 items for deglazing. I used The Bruery - Autumn Harvest Dark Ale and Apple Cider Vinegar. I used quite a bit of beer...maybe 15 or 20 ounces and just a splash of vinegar. I let this cook out for a little while. Until it smelled less like alcohol and more sweet. At this point I added the carrots, potatoes, mushrooms & 1 can of stewed tomatoes with all the juices and water to just cover the veg.Here, I seasoned with a bit more salt & black better, dried thyme and a dash of cayenne pepper. Then, cover the pan and let it be.

Cook until the potatoes and carrots are just tender. Don't let them go to long. Nobody wants mushy carrots & potatoes. Now that the potatoes & carrots are done you can add the frozen peas, and corn. Taste the liquid in the pan and adjust the seasoning if necessary. I find that if I season each component as it goes in the pan you will have to do less adjusting at the end.

Now that your broth is flavorful its time to thicken it and really turn this meal into a stew. I chose to use a cornstarch slurry to thicken mine. Its cheap & doesn't leave a starchy flavor. If you've never used a slurry before don't be scared. Dissolve an equal part cornstarch and cold water. I'd start with a tablespoon of each and work from there. Its much easier to continue thickening to your desired viscosity than it is to thin out goop. Bring the pan to a boil and add the slurry. Stir & let it come back to a boil. Cook for a minute and test the thickness. It is important to note that the slurry doesn't "activate" until it comes to a hard boil. Don't add more slurry until its really boiling again. Be patient. Add more slurry until the stew is thickend the way you like it.

In a separate entry I will post a recipe for easy & delicious buttermilk biscuits that make a great addition to this stew. Enjoy!

End Hiatus

I can't believe it has been a almost a year since I last posted. So much has happened... I've worked in 2 more kitchens since then & had a host of incredibly good & incredibly bad experiences.

So, why the new blog name? I guess the reason behind the change is three-fold. First, I feel like its a better fit for where I am in life right now. When one's life is "on the line" it is usually in peril. Lately, I've felt like times have been pretty perilous. I am not experiencing a lot of stability. But with the instability has come a lot of growth. As a cook, a leader, & as a human in general.

Secondly, as Monsanto continues to torture small farmers like my dad I truly believe their lives are closer & closer to being on the line. Maybe not their physical lives, but their livelihoods. Everything they've worked their entire life to acheive is on the line.

Finally, being on the line is a restaurant term. When I'm at work I am literally working "on the line." I don't really know the history behind why a restaurant kitchen is called a line. A reasonable assumption would be because it is linear. We all stand in a row... But we all know what assuming does.

After I changed the name of the blog I found out that Grant Achatz has a new biography out called Life on the Line. Now I feel a lot less creative. But, for the record, I had no idea that book existed til I had already created this blog. wah wah.

Anyway, I'm back. I'm happy to be blogging again & I hope to continue to fill the interwebs with stories, food politics, insight, recipes, and a glimpse into life as a line cook & the daughter of a farmer who is battling Monsanto.

Happy Reading.

Things To Know

Okay, its finally time for the second part of my series on things every cook should have and things every cook should know. After doing some thinking I have decided to break the "things to know" segment into two parts as well. This section will focus on technique while the other section will focus on execution of those techniques.

These items are basic bits of knowledge I think every serious home cook should be able to execute. Obviously, this is just my humble opinion but I really believe they are essential bits of knowledge that can take you from a basic "housewife" kind of cook to the woman (or man) the neighbors are always asking for recipes, tips, etc. Who doesn't want to be the envy of the neighborhood? And, in this economy I think its important to run to your kitchen even more often than running to your favorite local restaurant.

In digging through my mind for this article I was taken back to my first day of culinary school so that is where I'll begin. So, sit back, read up, and expand your culinary repitore.

After reading these tidbits if you're intrigued to learn more I reccomend The French Culinary Institute's book "Fundamental Techniques of Classic Cusine" for further reference. The book is very comprehensive and approachable and the photography is quite beautiful. As I recall it was quite pricey but you may be able to find a good used copy from some culinary school kid who flunked out.

1. Know basic knife cuts and skills. When encountering a recipe you should be aware of the difference between dicing, mincing, and julienne. Although the cut of a vegetable may not seem incredibly important, if you do not cut to the specifications of the recipe cooking time and even texture/mouth feel of the recipe can be affected. Its also incredibly important to learn how to use your knife properly so you can execute these cuts without removing a finger. Good knife skills come with practice and for me, precision is always more important than speed. ESPECIALLY at home. Money isn't being lost if you're a slow home cook, so take your time and practice for perfection. Maybe your husband/wife/children/neighbors/grandkids won't care that you've got perfectly diced potatoes and onions in your vegetable soup but you'll have a sense of pride in knowing that it not only looks great, but also tastes great because everything cooked evenly because it was cut evenly. If you want to learn more on the internet this is a good photo gallery of basic cuts. Or, if you want to see a video of proper cutting techniques I reccomend this video.

2. Know Basic Methods of Cooking. After you've beautifully cut the food you're about to prepare it is important to know what cooking method to employ to get the best flavor and texture out of your food. There are several methods of cooking and you've probably heard of most of them - but do you really know what they mean? Braise, roast, stew, saute,fry, blanch, poach. There are subtle differences between each but the differences do matter. I'll provide a few definitions but then its up to you to go here

Braise - defined by Larousse Gastronomique as "a method of cooking food in a closed vessel with very little liquid at a low temperature for a very long time" The word braise comes from a French word meaning ember. Anyone who has cooked over and open fire is familar with placing a dutch oven (a braiser) in a bed of embers and covering the lid with more embers so heat comes from all directions. During the 17th and 18th centuries in France much cooking was done in this method. Today, it seems many home cooks are turned off by braising as it takes a long time. However, braising is a perfect way to utilize the not so sexy cuts of meat like brisket and shank and turn them into something tasty. As I mentioned before, in this economy saving money is key and if cheaper cuts of meat are your only option maybe you should dig out that dutch oven. The theory behind braising is for the meat to release flavorful juices into your already flavorful cooking liquid (usually a stock) so both can be utilized. Harold McGee (the God of Food Science) explains the science behind why meat becomes more tender when braised as opposed to other cooking methods here.

Ragout (this is to stew in French) stewing differs from braising in that you generally use smaller pieces of meat and more liquid. Stews are generally prepared on the stovetop while braising is most often done in the oven (but can be done on stovetop).

Roast - This is a method of cooking that employs direct radiant heat in a dry oven. Roasting can be used on all types of poultry as well as red meat cuts like ribs, loins, sirloins etc. Roasting is a relatively simple cooking method and if done properly results in juicy flavorful meats. Smaller pieces of meat should be roasted at higher temperatures for shorter amounts of time and larger pieces should be roasted at lower temps for longer time. After a roasted meat is removed from the oven it MUST MUST MUST be allowed to rest. During the intense heat of roasting the juices of the meat are forced to the center of the item. When the meat is allowed to rest for 10 to 15 minutes this allows for the juices to redistribute throughout the cut and makes for a moist meat that is easier to carve. So remember, shhh the meat is resting!

Saute - literally saute means "to jump" I think this is a cooking method most people don't quite understand. Sauteing should use relatively little fat and the item to be sauteed should be relatively dry. If the food is moist, or the pan is coated in tons of fat the item will fry or steam rather than saute. The point of sauteing is to quickly sear a food over a high heat prior to finishing the cooking process over a lower heat. Sauteing should be used for uniformly sized thinly cut foods. Sauteing shouldn't be used for thick cuts as the exterior will always burn before the interior is cooked. Some basic rules for sauteing are as follows.

-The pan must be very hot. As I learned in culinary school from a very old French man it should be "hell hot." If you feel heat rising when you hold your hand over the pan it is hot enough. Or, if the fat is shimmering you're ready to saute.
- The surface of the pan should have only a FILM OF FAT. Sauteing is not frying.
- Do not crowd your pan, if you must, cook in batches.
- Never cover the pan, this creates steam and then you're not sauteing.
-Do not shake the pan right away after adding the food. allow it to sear and it will detatch itself from the pan. Seriously, I mean it! This is especially important with meat.

Frying - Yes, it has its place. Who doesn't love fried foods occasionally? The same French chef who told me to get my pan "hell hot" also said deep fried foods are healthy. And hey, he's the expert here. As with sauteing a fried food needs to be very dry before being placed in the pan or fryer. Often a breading or a light coating of flour is added before frying to absorb excess moisture and to make sure the outer crust forms immediately and doesnt allow the meat or vegetable to absorb the hot fat.

Blanch - This is the process of plunging food in boiling salted water for a few seconds (or in some cases minutes) and then plunging into ice water to stop the cooking process and set the color. Blanching does not fully cook the vegetable so it should retain a crisp texture. Generally this is done to brigten the green color in foods like broccoli, brussels sprouts, and green beans. It also helps to speed the cooking process if you plan to continue cooking vegetables via roasting. You cannot forget to plunge your blanched veggies into an ice bath. If you don't the retained heat will finish cooking the veg and the color will quickly fade to brown.

Poach - This cooking method is most often employed with fish but can also be used with poultry. It is my least favorite method of cooking as I think it results in the most bland food. Poaching is a delicate cooking method perfect for delicate fish and fruits. The water should be held at a constant temperature between 160 and 180 degrees. This is not simmering or boiling. The liquid is usually a well flavored broth, stock, or court bouillion used to impart as much flavor as possible and must always fully submerge the item to be poached.

I am going to leave this entry with just these two items. Once you have a grasp of how to use your knife, how to make basic cuts and when/how to use cooking methods you can move on to the next segment which will be putting your techniques to use .

Sweet And Savory

Combining sweet and savory flavors in one of my favorite ways to play with food. Last weekend I made a pound cake using the flavors of fresh lemon and lavender and the results were better than I expected. I am certainly no pastry chef but I enjoy baking for home use. So, since I was so pleased with this recipe I thought I'd share it with you all. Hopefully in the future I can post more recipes with sweet and savory combinations.

The cake is incredibly simple to make. The only difficult task may be coming up with a substantial amount of lavender for a reasonable price if you don't grow it yourself. I obtained the lavender through my work but you may be able to buy some at your local farmers market or order it online.

For the cake:
1 cup butter
2 cup sugar
5 eggs
2 1/4 cup flour
6 tablespoon corn starch
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream (or plain yogurt)
1 1/2 tablespoon lavender
Juice and zest of 2 lemons

Start by creaming the butter and sugar in a large mixing bowl. Beat in the eggs one at a time at a slow speed. In a separate bowl combine all dry ingredients except lavender flowers. Now, begin alternately adding dry ingredients and sour cream to the butter/sugar/egg mixture. Make sure you scape your bowl a lot, especially if you're using a stand mixer as the paddle will never completely get to the bottom of the bowl.

Finally, fold in the lemon zest/juice and the lavender flowers. You will see from my pictures that I used the lavender flowers whole. After making the cake for the first time I have decided the flavors are a bit overwhelming so I would reccomend that you grind the flowers using a food processor or electric chopper of some sort before adding them. Bake the cake in a VERY WELL GREASED bundt pan. My bundt is well seasoned and I've never had a cake stick but this cake did. Bake in a 325 degree oven for about 50-60 minutes or until a pick inserted comes out clean.

I also made a lavender simple syrup glaze for the cake to add moisture and a more intense lavender flavor. I made the syrup by steeping 2 tablespoons of lavender and half a lemon in 1 cup of boiling water and then straining the flowers out. I then brought the water back to a boil and dissolved one cup of white sugar into the water.

To serve, I poured a bit of the syrup on the bottom of the serving plate and sat the cake in it. I then drizzled a bit of the syrup over the cake. The results were an incredibly bright flavored and very moist cake. It was a huge hit at the Bed and Breakfast where I served it. Hope you enjoy.

Check It Out

Whoever makes two ears of corn, or two blades of grass to grow where only one grew before, deserves better of mankind, and does more essential service to his country than the whole race of politicians put together.
- Jonathan Swift

With that said, check out my dad's interview with Food Chain Radio from this morning. You can find it by going to FoodChainRadio website and clicking on Episode 659 The Seed Giants.

Thoughts

Sometimes I wish I was one of those people who could run home and blog complaints about their job every night and make up little nicknames for co-workers so as not to get caught but I just can't do that.

Lately though, I have been feeling like I am much more dedicated to my job than my job is dedicated to me. I would do ANYTHING they asked me to do, stay as late as they wanted me stay, work as many days/hours/weeks/months as they requested, but yet they seem like it is such a burden to them to help me grow as a cook. They know I want to be the best, yet offer so few opportunities that allow me to learn and grow and become better. So frustrating. The more I give the more they take and offer nothing in return.

Don't get me wrong, I love my work I'm just not so sure how much I love my job anymore. I just wish they were offering me more challenges and pushing me harder. I went to this place for opportunity and right now I feel like rather than moving forward I'm simply moving laterally. For me, its never acceptable to just be on cruise control and coast through life/work. I NEVER want to just settle. I know they appreciate all that I do but is it selfish to want challenge over appreciation? Honestly, I'd rather be pushed and proded than thanked right now.

But, in an economy such as ours I refuse to be the girl who complains about having a stable job that offers me a decent wage and insurance benefits. I am so lucky to have what I have. On the other hand when I go to my boss(es) begging them to push me harder, to challenge me more often and never to hold me back I expect to see effort on their part if they really care about my future as a cook.

Everyday I try to find the smallest opportunities to learn SOMETHING. It's becoming harder and harder. So for now I will continue to work as hard as I possibly can and prove myself as a passionate cook.

Rant over.

The Essential Kitchen

I decided I would do a 2 part blog series on things I think every great home cook should HAVE and things every home cook should KNOW. As a professional cook sometimes you forget how different home cooking really is. But, there are essential tools that will make the home cook's experience in the kitchen even more enjoyable.

None of the items are incredibly expensive but some are certainly splurges or items that must be saved for. I will include approximate price for each item and why it made my list. I'm also going to omit things I consider "basics" every kitchen should already have - wooden spoon, spatulas, cutting board etc.

Today we are inundated with gadgets for the kitchen claiming to make your life easier. If there is one bit of advice I can give it is not to waste your money on gadgets. Think back to the delicious meals your mom or grandma used to prepare and remember she never had any of those silly tools. Instead, spend your money on a few great essentials that will carry you through the years.

Tools Every Home Cook Should Have

1. A good quality French knife and a steel. This can be an investment as a good quality knife will cost about $100 but, if you take good care of it, it should last for years. As a woman I prefer Japanese made knives as they are lighter and seem to "fit" better in my hands. I use an 8 inch Global brand knife and love it. The knife and handle are all one piece of stainless steel. It is incredibly easy to wash and maintain and I can't speak highly enough of this knife. For a home cook I recommend nothing longer than an 8 inch blade and nothing less than 6.5. You don't have to go with a Global brand but it is personally my favorite. Another great Japanese made knife that you may like is the Shun. Obviously, German made knives are the most famous but, for me, they are just too heavy in the hand. I recommend buying a knife from a store that will let you actually let you cut with the knife before you purchase it.

It is also important to own a steel and know how to use it. A steel is not to sharpen your knife, but rather, to hone and align its edge. You must also have your knives professionally sharpened or learn to use a sharpening stone. Use your steel every time you begin to cook or in between lengthy cutting projects. To use your steel first make sure it (and your knife) are clean. Hold the steel in your non-dominant hand and run the knife over the steel at a 22 degree angle. Start with the heel of the knife against the steel and pull the blade towards you. Make sure to hone both sides of the blade. Watch this video to really see how it is done.

2. Fine Mesh Strainer. I would like to put a chinois on this list but a true chinois costs roughly $85 and that is just ridiculous. I don't even have one at home. However, a fine mesh strainer can get the job done pretty well for lots less money. Using a mesh strainer to strain cream soups or sauces will change the way you think about soup and sauce. The difference between eating a strained soup or sauce is like the difference between eating velvet and corduroy. You'll love it. For home use a 5 to 8 inch mesh strainer will cost about $15

3. Microplane. If you've never seen a microplane it is basically a fine grater on a handle. This is the perfect tool for zesting citrus fruits, grating ginger or garlic and grating super hard cheeses like Parmesan. These graters are super sharp and make zesting really easy. If you don't use them everyday (like I do at work) they stay sharp for a long time and you shouldn't have to replace them often. A microplane will cost about $16 at any kitchen store.

4. Stand Mixer. This one is another investment but one that is well worth it. A good stand mixer will cost about $200-$250 but is another tool you should never have to replace if you buy quality. When shopping for a stand mixer look for one with all steel gears. I use the KitchenAid Pro500 which retails for about $350. This is a bit more than most home cooks need but was a better choice for me. The pro version of the mixer features all stainless steel, a larger capacity, a better dough hook, and rather than having a tilt head the bowl lifts & lowers - which I prefer. I also did not pay full price for this mixer and if you look out for sales or go to stores like Marshall's or Khol's you may be able to find a great deal like I did. Having a stand mixer will save you an amazing amount of time in the kitchen as it frees up your hands to do other prep or cleanup while mixing.

5. digital scale. Digital scales are a great addition to any home kitchen. Weighing ingredients rather than measuring in volume makes for a better recipe especially when baking. Try to get used to weighing ingredients and you will see more consistent results. Basic digital scales cost about $20 and will be just fine for the home cook. If you can't find recipes that list ingredients in grams or ounces use an online recipe converter to change your recipes.

6. heavy bottomed pan. This is another tool that can be a bit of an investment, but again, one that lasts a lifetime. Heavy bottomed stainless pans are much better than aluminum pans. They provide more even cooking and won't discolor light colored sauces or soups when whisking (aluminum pans can cause light colored foods to turn grey). If you can afford it get both a sauce pan and a saute pan. You won't regret it. Stainless pans aren't "non-stick" so you might have to do a little scrubbing when you wash but they also allow you to deglaze and make lovely pan sauces after roasting meats. A 3 quart saute pan (great size for home cooking) retails for about $200 but again LOOK FOR DEALS. You can get a 3 qt saucier for $150-$200 as well. Just as a note when I say the pans are heavy I mean it. Pick it up in the store and make sure its the real deal and avoid aluminum at all costs.

7. Hand Immersion Blender. This may also be called a "stick" or "wand" blender. This little tool will be your best friend once you get one. Its great for making a quick morning smoothie as it only needs a quick rinse to lean. Its lightweight, easily stored, and much less intimidating than a blender. Don't get me wrong blenders have their own place in the kitchen but the immersion blender is just awesome. This hand blender can be used to puree soups, sauces, make whipped cream or mayo etc. Some of them (like mine) even come with other attachments like an electric knife (I've never used), whisk (awesome), and a chopper tool. Mine with the attachments was $40 but you can find one without the extra tools for about $30.

8. Spice Grinder. This is on my "I want" list but I really believe its something every cook should have and it is a money saver in the end. Buying spices in bulk that haven't been ground is cheaper and helps keep your spices fresher longer. Having a grinder also allows you to choose how course or finely ground your spices are. A Krups coffee/spice grinder retails for $20-$30.

9. Stock Pot or Dutch Oven Or both really... Making your own stock saves money and tastes better than store bought. Most home cooks won't be making 5 Gallons of stock at a time so using a Dutch Oven works well too, as long as you have enough room to cover your bones completely with water. Dutch Ovens can also be used to make stews, roast chickens etc. I love both my stock pot (for making large batches of marinara, soup or stock) and my dutch oven for all the other reason I listed. My 12 qt stock pot is aluminum so I use it strictly for broth soups, stock and tomato sauce and it cost about $20. Dutch ovens can range drastically in price so just do your research. Some Dutch ovens are made entirely of cast iron and can be used both indoors and outdoors.

10. Swiss Peeler I actually never knew what this type of peeler was called until I went to write this blog. I usually just call them the peelers that look like disposable razors. You may also hear them called T-peelers. These peelers are awesome. This is one of the only tools grandma probably had that I think should be upgraded. These peelers save you tons of time, are very sharp and super cheap. You can buy them in a pack of 3 for $10.

So that is my list of 10 essentials and if I could add one bonus it would be the Japanese Mandolin. They retail for about $20-$30 and are great for making perfectly shaved or julienned veggies.

Happy Cooking.

And, since the holidays are approaching if you saw something on this list you've just gotta have... write a letter to Santa! I'll vouch for you and tell him you really need it and you've been a very good girl/boy!

just for fun

This year for Halloween some of you may be having trouble finding a cool costume. Might I suggest something... I know everyone wants to be trendy and make a statement at Halloween so here's a costume that is sure to spark a conversation about current events and politics.

How about dressing up as Frankenfood??

Make a statment against GMO's this Halloween!

Just for laughs here are some photo suggestions. I especially enjoy the "frankendog"

Quotable

Morning Glories and Queen Anne's Lace are baptized by the wind. These inspirations are my saving grace in the times we're livin' in.

-William Elliott Whitmore

Unfortunately, I haven't been feeling too inspired lately. I think I need a muse. Can women even have muses?

Monsanto is in big trouble

AGAIN....HOORAY

As many of you may know, Monsanto faced a class action lawsuit in 2003 in Anniston, Alabama. The suit had to do with chemical dumping and other pollution that left people in the town with severe health problems. Monsanto reached a $700 million settlement in this case.

It seems the same is happening again, and this time it's here in Illinois and much closer to Monsanto's home-base in St. Louis.

Over 80 years ago Monsanto incorporated a village by the same name along the banks of the Mississippi River. The village was (and is still today) ruled by the Sauget family, with the Monsanto company holding their grasp on local taxes and regulations. In the beginning, the Sauget family set their own environmental standards and the village of Monsanto was seen as a mecca for industry.

Today, the village name has changed to Sauget and the citizens of the small village are sick. Cancer, lung problems, and other health issues plauge the community. A group of citizens and several lawyers (including one from the Anniston case) are working to sue Monsanto and other industries released toxic PCB's and dioxins on the community.

Plaintiffs in the suit feel they were misled by the big businesses regarding the dangerous/hazardous nature of the substances being released into their community. Due to the population density of Sauget the problem could be even worse than that in Anniston.

Sadly, it seems that Monsanto's MO is to target communities where people are poor, less educated, and less likely to have a say in society. Hopefully, this lawsuit will draw even more attention to the heinous acts of this awful company.

And, just to be objective here I'll give both sides of the story - Monsanto claims this lawsuit has no grounds and the plaintiffs are merely after their money. Oh, thats right, I forgot they can do no wrong.

Get the full story here

Oops!

I posted a blog recently reviewing my favorite restaurant - Lula Cafe - for some reason it appears under a post on August 7, 2009. Please go back and read my review of a lovely little spot!

Quotable

"In every deliberation, we must consider the impact of our decisions on the next seven generations ... even if it requires having skin as thick as the bark of a pine."

—Great Law of the Iroquois

A group of Iroquois Native Americans in 1914

Reflections

Lately I've been thinking about how I got to the place in my life where I am right now. If someone had asked me 3 years ago what I'd be doing for a living my answer certainly wouldn't have been cooking. It seems crazy to get PAID to cook food.

Many of you may not know that just about 3 years ago I was in my senior year of college at the University of Illinois at Chicago pursing a degree in psychology. From as long ago as I can remember I always wanted to help people so it seemed a natural progression to go into the field of psychology.

I always loved to cook. It was something I grew up watching my grandma and my mom do and I knew good food made people happy. During college when life was stressful I would cook. It was a way to calm down and connect. Cooking was a form of instant gratification. Never a career path, always a hobby, sometimes a joke. Anytime studies got rough I would joke that I was going to drop out and open a restaurant.

During a summer away from college working as an Environmental Education director at a summer camp I had a lot of time to think. I had the opportunity to cook for a lot of staff members at the camp as well as many of the children. I knew in the back of my mind psychology was an interest not a passion and I knew in the back of my mind that cooking made me happy. The realization came to the front of my mind when a 9 year old asked me "Are you a chef?"

That question hit me like a ton of bricks. Why aren't I a chef? I couldn't formulate a reason. I spent the next several weeks going over and over this question in my head. I spoke with some friends and co-workers and made my decision.

When I returned to Chicago I made the choice to leave UIC and pursue a culinary degree at Kendall College. It was a huge crazy step but I had never felt better. I took a job as a breakfast cook at a bed & breakfast and began my new life.

Even at this point I still had no idea why I wanted to be a cook. I just knew that I loved it. I didn't know what I wanted to do with a career as a cook and was worried I wouldn't feel fulfilled without "helping people.

When the problems with Monsanto began to really come to a head for my parents I felt a lot of mixed emotions. I was scared Monsanto would sue my dad and take everything he's worked so hard for, I was angry at an evil company, I felt helpless being so far away and not there with my mom and dad, and I felt guilty for having a job that wasn't in jeopardy.

But, it was in these moments that I realized why it was my destiny to become a cook. I am the farmer's daughter who grew up to be the cook. I live in both worlds of food now. Where food comes from and where food goes. I am in the best possible place as a cook.

And, it was in those moments that I realized I can help people as a cook. This blog has become my way to not feel scared, angry, helpless and guilty. I realize more and more each day what my role is and will be. As a cook and an educator. Even in the passing moments at work when I'm able to talk about what kind of greens we are cleaning because I've seen them growing in my mom's garden. Or when someone has a question about Genetically Modified foods. I am helping people.

Thomas Keller says there is no such thing as perfect food only the idea of it. And our role as a chef is to strive towards perfection not to achieve it, but rather, to make people happy. That is what cooking is all about. For me this rings very true but for me it goes beyond making people happy with eating the food. I want people to have the experience of food.

To have just one guest who understands their meal came from a farmer's field or a gardener's greenhouse not from my kitchen would mean success to me.

So, now I am a cook and I have my amazing parents to thank for their support in my decision.


To my grandma for always cooking and letting me help

To my mom who taught me that tomatoes come from your garden not the grocery store and for introducing me to the vidalia.

And to my dad for showing me what real work is. For getting up before the sun and working until the work is done.


And, both of my parents for doing something they love even if it means they'll never be rich.

Dad, no matter what Monsanto does to us, everything you've worked for you've earned and that is all that matters.

I am a cook. Today, I understand why.

One Small Victory

And I'll take it!

On September 22nd a US District Court in Northern California ruled against Monsanto's Roundup Ready (GM) Sugar Beets!

The Court ruled that the USDA had not adequately evaluated the environmental and economic risks of the sugar beets. The USDA did not prepare an environmental impact statement before 1.1 million US acres were sown with Monsanto's beets. This is not surprising considering Monsanto's infiltration of the USDA.

But, at least the Court has woken up to Monsanto's history of bullshit.

The dangers of these beets are two pronged. Roundup Ready products promote the growth of weeds that are extremely tolerant to weed killers and are not easily erradicated by conventional means. Also, organic and conventional beet farmers are at risk of cross-pollination due to wind when GM sugar beets are planted in the same area. Obviously this damages the integrity of the REAL food being grown in a conventional manner.

The Court ruled that the USDA must do a rigorous report of the environmental and economic impact of growing these beets and be ready to present information in October. Unfortunately, in my opinion, one month is not adequate time to do a "rigorous" study of anything...

As usual, Monsanto is sweeping this under the rug. Stating the ruling is about "procedural" problems and not questions of food safety.

Assholes.

Well, it was a small victory, and I'll take it!


Thanks to Cathy @ The Fund for making me aware of this ruling.

Get To Know...

Sherry Vinegar - en espanol vinagre de jerez

Prior to working in a restuarant I was not exposed to the vast array of vinegars available on the market. Today, I would like to focus on a vinegar I have come to appreciate very much in the last couple years.

Sherry vinegar is a wine vinegar made from sherry (duh). It is produced in the Cadiz provence of Spain and must be produced in the area between three Spanish cities referred to as the Sherry Triangle. Many laws dictate what vinegars may or may not be called Vinagre de Jerez (similar to the laws regarding what sparkling wines can be called Champagne).

To be a true Sherry Vinager it must be aged in American oak barrels within the Sherry Triangle for a minimum of 6 months. There are 3 levels of Vinagre de Jerez. Vinagre de Jerez Reserva is aged a minimum of 2 years. Vinagre de Jerez Gran Reserva is aged a minimum of 10 years. Any Sherry Vinager aged 2 years or less is simply Vinagre de Jerez. At the restaurant we use Cepa Vieja a Reserva vinager. It retails for about $20 for a 17 ounce bottle and can be ordered online.

Sadly, Sherry Vinager used to be considered a failure in the bodegas which sold Sherry. When Sherrry had undergone an acetic ferminatation and turned to vinegar it was esentially garbage. The vinegar was sometimes given away to the staff of the bodega or put in storage away from the sherry. Some say there are barrels of forgotten sherry vinager that are aged over 50 years in the region. It wasn't until the French discovered great uses for Vinagre de Jerez that its popularity as a vinager increased. Today, the French are still the largest users of sherry vinager in the world.

I find sherry vin to be particularly complex and flavorful rather than just harshly acidic like many vinagers. It is a great vinegar to use for a vinagrette and pairs really well with lots of veggies.

Sherry vinegar is also an essential addition to a great gazpacho. It gives that extra oomph some gazpachos are lacking.

Recently, I used sherry vinegar to add a much needed burst of acidity in a cream of mushroom soup and found it worked perfectly. It also matches well with black truffles.

This week try to experiement with vinager in some way. If you're making a dish and it lacks "something" that something might be acidity! Vinegar can bring out rich, complex flavors in soups and casseroles. Don't be afraid of the acid!!