I hope that you all have had a fabulous weekend to date. The only thing that could have made mine better was a big wet kiss from the woman I love (who incidentally turns 27 all over again tomorrow).
You’ll recall that yesterday I touched on something that happened at work but only in passing. I did this because I am coming to realize that while I don’t censor myself when I am writing (and very rarely edit) that there are some things I may choose to write about that require sober thought and purposeful writing.
Yesterday my morning partner and I got a strip torn off us (but unlike ever before, Executive Chef here cares about results and not much more, as long as they are good.) I was going to write about it but knew that I would be angry as it had nothing to do with me that we got a strip torn off us for.
Today, after thinking about it the following are my thoughts. My partner and I were getting killed on the line when Chef came down and it appeared that we were unorganized. Though in fact it was that we were putting up food faster than the servers were getting it out. My partner tends to get a little flustered when things are not perfect. In fact, a little high strung, kind of like I used to be, and this affects the way that he does his job. Add to that the confusion of orders being jumped and items going where the expediter wanted to send them rather than the bills they were meant for and somehow a breakfast sandwich got lost in the shuffle. We both got a good strip ripped off us by Chef. I was angry. I MEAN ANGRY. That I was getting in shit because of someone else’s mistake. But then I realized that I am part of a team. Not that I ever act as if I am not but this realization caused me to calm down. Accept the criticism and start looking for ways to fix it.
Prior to leaving yesterday I looked at my partner and said; “Remember, stuff is going to get fubar’d in the kitchen. It is the nature of the game. We are only as good as the last plate we put out AND TOMORROW IS ANOTHER DAY.” He smiled and thanked me. I knew he had heard what I said when I came in today and he said; “So new day has begun.” I chuckled to myself thinking how I might have come unraveled at the events of the day before even a few short months ago. I now realize that not only do I need to control my own character flaws in the kitchen, I need to observe the positives in other people, and lift them to that point, should we falter. WE, being the key word. As team players and members. This realization makes me smile. A soulful smile. As I think I am beginning to get a little traction. But that is a different issue which I don’t want to discuss right now.
Today was a new day. And a great day at that. I woke up this morning at 4:00 am and could not go back to sleep. So I started formulating my day, working out specials in my head and thinking about the coming week. Which includes my raison d'etre's birthday tomorrow. I can hardly believe how many times women can turn 27. Though I am grateful that they do.
It was a relatively slow day so I was able to punch out prep for the next three days. I also managed to punch out prep for a couple other people too. I find prep to be quite cathartic and liberating. It lets me rest inside my own mind. Going to whatever or whenever place I feel. Start working on specials. Think about the grill. Whatever it is. But I LOVE IT!
Today’s H.I.A.G. was; Honey Dew Melon, Blackberries, Ice, Orange Juice and Banana. DELICIOUS. I am still playing around with the texture, flavour and beneficial intake of them. It may take me all summer but I will get to the point that I optimize my vitamin, mineral, fruit and vegetable intake. I am already seeing a major difference in the way my body is treating me.
As for specials for tomorrow; Pizza is a Meatlovers with Pepperoni, Sausage and Prosciutto. Pasta is a Tri Colour Fusilli with Rosemary Braised Chicken, Green Peppers and Onions in a Roasted Red Pepper Basil Cream Sauce.
As for today’s specials. By the time I left they were almost all gone, so I must have been doing something right. Felt pretty good.
So here I am. Feeling good. Relaxed. Solid if you will. Loving where I am. What I am doing. It is truly the most rewarding experience of my life to date. And I feel changes inside of me that have been a long time coming.
Charles R. Swindoll once said; “We cannot change our past. We can not change the fact that people act in a certain way. We can not change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude.”
Are you dreaming big and inspired?
A la prochaine
SDM
Showing posts with label Charles R. Swindoll. Show all posts
Showing posts with label Charles R. Swindoll. Show all posts
Sunday, April 19, 2009
Friday, March 28, 2008
What kind of sauce goes with dreams and auditions?
First off to my love, C, today is the culmination of years of hard work and determination. Not to mention talent and a spirit that is unparalleled. Today is your day. The day that your dreams and aspirations come to a crossroads. I know that you are going to rock it just I am rocking the kitchen because that is what we are meant to do. I love you and send you all the support I can on this your big day. You are always on the marquee of my life in bright lights and today is just another step towards your destiny and ours.
Due to the lack of ability to put in as many keywords as I would like I’m having to separate this post into several posts. We are delving my friends into the wonderfully complex world of sauces today.
What is the purpose of a sauce? What is it meant to do? Is it a vehicle? Or is it a component? As I wrote about in an earlier post there are five mother sauces in classical French cooking. They are;
Béchamel
Espagnole
Veloute
Hollandaise
Tomato
These sauces can be subdivided, built upon, reduced and made into literally hundreds of different variations. But before we touch on any of those I wanted to explain about Bouquets Garni, Sachets, Oignon Brule and Pique, Matignon, Roux and clarified butter .
These are aromatic preparations of vegetables and herbs which are used to enhance and support dish flavours. As a flavour agent these can infuse flavour into stock, sauce and soup as well as enhance the aroma. Bouquets and sachets are typically used together and bound in cheesecloth for easy removal at the prescribed time. Bouquet Garni is made of fresh herbs and vegetables ties together in a bundle. Sachets are comprised of ingredients and flavouring agents such as peppercorns, herbs and spices. Oignon Brule and Oignon Pique are flavouring agents based on whole, half or quartered onions. The first is exactly as the name suggests, a browned or slightly darkened onion. The second includes pressing things into the onion such as cloves.
A standard bouquet according to the Culinary Institute of America which is sufficient to flavour 3.84 Litres of liquid contains;
1 Sprig of Thyme
3 or 4 Parsley stems
1 Bay Leaf
2 or 3 Leek Leaves and 1 Stalk celery
A standard sachet d’epices to flavour 3.84 Litres of liquid contains;
3 or 4 Parsley Stems
1 Sprig of Thyme
1 Bay Leaf
2 grams of Cracked Peppercorns
1 Garlic Clove
Asian aromatics consist of 2 parts Ginger, 2 parts Garlic and 1 part Green Onion. Then of course you have the Cajun Trinity (Mire Pois) 2 parts Onion, 1 part green Pepper and 1 part celery.
A Matignon is used as a compliment to braised or fried dishes and consists of;
99 g Ham
128 g Onion
128 g Carrot
57 g Celery
1 Sprig Thyme
1 Bay Leaf
Roux is a thickening agent for soups, stews, some dishes and sauces requiring a certain flavour. Roux will change the colour of a sauce and give it a toasted nutty flavour (Dark Roux). Roux can be made of numerous ingredients but usually includes a starch and some type of fat. I.e. Butter and Flour which then cooked to remove the cereal (read flour) taste. When making a roux you have to avoid extreme temperatures to prevent lumping. Cool or room temperature roux is easier to combine than ice cold roux because the fat is not solid. Very cold liquid should not be used as it will harden the roux thereby eliminating its thickening powers.
Roux is not limited to flour (and when using flour make sure that you use all purpose as it is the best for roux). You can also use Arrowroot, Cornstarch, Tapioca, Potato Starch and Rice Flour. Each of these has a different character that it brings to the party and are used according to the result that you are seeking.
Clarified Butter is made by heating the butter so that you can skim off the milk solids and water. By doing this the butter then is open to higher temperatures. 1 pound of butter will yield approximately 320 g of clarified butter.
A liaison is a mixture of egg yolk and cream (35% is best) to enrich and slightly thicken sauces and soups. It is also used to add body and sheen as well as enrich the dish. To thicken 24 fluid ounces add 3 parts 35% and 1 part egg yolk.
So step one of my sauce knowledge has included learning and internalizing all these things. The next post is going to touch on Brown Sauce or Espagnole.
I hope that you all are having an awesome day and are inspired. For the love of my life I include this quote from Charles R. Swindoll; “The longer I live, the more I realize the impact of attitude on life. Attitude, to me, is more important than facts. It is more important than the past, the education, the money, than circumstances, than failure, than successes, than what other people think or say or do. It is more important than appearance, giftedness or skill. It will make or break a company... a church... a home. The remarkable thing is we have a choice everyday regarding the attitude we will embrace for that day. We cannot change our past... we cannot change the fact that people will act in a certain way. We cannot change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude. I am convinced that life is 10% what happens to me and 90% of how I react to it. And so it is with you... we are in charge of our Attitudes.” And your attitude is amazing. Go kick ass today lover. I know you can and will because of everything you are. I'm infinitely proud of you.
To everyone else, spread your wings and realize your dreams. It is the best feeling in the world.
A la prochaine
SDM
Due to the lack of ability to put in as many keywords as I would like I’m having to separate this post into several posts. We are delving my friends into the wonderfully complex world of sauces today.
What is the purpose of a sauce? What is it meant to do? Is it a vehicle? Or is it a component? As I wrote about in an earlier post there are five mother sauces in classical French cooking. They are;
Béchamel
Espagnole
Veloute
Hollandaise
Tomato
These sauces can be subdivided, built upon, reduced and made into literally hundreds of different variations. But before we touch on any of those I wanted to explain about Bouquets Garni, Sachets, Oignon Brule and Pique, Matignon, Roux and clarified butter .
These are aromatic preparations of vegetables and herbs which are used to enhance and support dish flavours. As a flavour agent these can infuse flavour into stock, sauce and soup as well as enhance the aroma. Bouquets and sachets are typically used together and bound in cheesecloth for easy removal at the prescribed time. Bouquet Garni is made of fresh herbs and vegetables ties together in a bundle. Sachets are comprised of ingredients and flavouring agents such as peppercorns, herbs and spices. Oignon Brule and Oignon Pique are flavouring agents based on whole, half or quartered onions. The first is exactly as the name suggests, a browned or slightly darkened onion. The second includes pressing things into the onion such as cloves.
A standard bouquet according to the Culinary Institute of America which is sufficient to flavour 3.84 Litres of liquid contains;
1 Sprig of Thyme
3 or 4 Parsley stems
1 Bay Leaf
2 or 3 Leek Leaves and 1 Stalk celery
A standard sachet d’epices to flavour 3.84 Litres of liquid contains;
3 or 4 Parsley Stems
1 Sprig of Thyme
1 Bay Leaf
2 grams of Cracked Peppercorns
1 Garlic Clove
Asian aromatics consist of 2 parts Ginger, 2 parts Garlic and 1 part Green Onion. Then of course you have the Cajun Trinity (Mire Pois) 2 parts Onion, 1 part green Pepper and 1 part celery.
A Matignon is used as a compliment to braised or fried dishes and consists of;
99 g Ham
128 g Onion
128 g Carrot
57 g Celery
1 Sprig Thyme
1 Bay Leaf
Roux is a thickening agent for soups, stews, some dishes and sauces requiring a certain flavour. Roux will change the colour of a sauce and give it a toasted nutty flavour (Dark Roux). Roux can be made of numerous ingredients but usually includes a starch and some type of fat. I.e. Butter and Flour which then cooked to remove the cereal (read flour) taste. When making a roux you have to avoid extreme temperatures to prevent lumping. Cool or room temperature roux is easier to combine than ice cold roux because the fat is not solid. Very cold liquid should not be used as it will harden the roux thereby eliminating its thickening powers.
Roux is not limited to flour (and when using flour make sure that you use all purpose as it is the best for roux). You can also use Arrowroot, Cornstarch, Tapioca, Potato Starch and Rice Flour. Each of these has a different character that it brings to the party and are used according to the result that you are seeking.
Clarified Butter is made by heating the butter so that you can skim off the milk solids and water. By doing this the butter then is open to higher temperatures. 1 pound of butter will yield approximately 320 g of clarified butter.
A liaison is a mixture of egg yolk and cream (35% is best) to enrich and slightly thicken sauces and soups. It is also used to add body and sheen as well as enrich the dish. To thicken 24 fluid ounces add 3 parts 35% and 1 part egg yolk.
So step one of my sauce knowledge has included learning and internalizing all these things. The next post is going to touch on Brown Sauce or Espagnole.
I hope that you all are having an awesome day and are inspired. For the love of my life I include this quote from Charles R. Swindoll; “The longer I live, the more I realize the impact of attitude on life. Attitude, to me, is more important than facts. It is more important than the past, the education, the money, than circumstances, than failure, than successes, than what other people think or say or do. It is more important than appearance, giftedness or skill. It will make or break a company... a church... a home. The remarkable thing is we have a choice everyday regarding the attitude we will embrace for that day. We cannot change our past... we cannot change the fact that people will act in a certain way. We cannot change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude. I am convinced that life is 10% what happens to me and 90% of how I react to it. And so it is with you... we are in charge of our Attitudes.” And your attitude is amazing. Go kick ass today lover. I know you can and will because of everything you are. I'm infinitely proud of you.
To everyone else, spread your wings and realize your dreams. It is the best feeling in the world.
A la prochaine
SDM
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