In the morning, I spent a few hours prepping all the mise for dinner, including raw sauce, cauliflower puree and roasted cauliflower, dulcedeleche ice cream mix, chopped salad, etc. After working up a new version of the Brooklyn Bridge restaurant menu, got there around 11:30 and spend the day with L and various figures involved in getting the business off the ground. It's a real education, unfolding in real time with a real business at stake. Got home a little after 6 and got my mise out, and the pizzas rolled out pretty smoothly.
PM SNACK: 6:30pm, spoonful of nutella, spoonful of caramel ice cream
DINNER: 7:45pm, 4 slices of savory pizza, 2 mini slices of sweet pizza, ramekin of dulcedeleche ice cream, 2 glasses wine, water, 1.5 bowl, hunger 4/5 Pictures speak louder than words, sooo....
First up, salad pizza. Crust sprinkled with parm, olive oil and salt. Salad is simply romaine, cucumber, grated carrot, dressed in olive oil, balsamic, salt and sprinkled with a little parm.
Classic marg. Raw tomato sauce, pulsed in a blender, though L insists it damages the tomato, and a food mill is the way to go (he may be right.) Seasoned lightly with salt, oregano, black pepper, olive oil, and let a stem of basil sit in it for the day. Fresh moz, basil leafs.
Cauliflower pizza, once was a special at the Prospect Heights resto. Layer of moz, topped by cauliflower puree (steamed cauliflower, heavy cream, butter, garlic, salt) and sliced of roasted cauliflower. Finished with sliced scallion.
Guests requested pepperoni, so here is a simple marg with pepperoni and caramelized onions. Too much oil rendered, making the middle a bit flibbidyflobbidy.
Divided a dough into 2 smaller pies, one with nutella and banana finished with powdered sugar, the other a layer of marshmallows over semisweet chocolate chips and a little olive oil and salt.
And on a final note, if anyone needs to buy me a pre-baby present, do not get me ANYTHING....except this:
In early March '10, I was inspired by an episode of Alton Brown's television show, Good Eats, to attempt to steer my eating habits towards a more nutritionally packed series of foods. Brown breaks it down into four lists:
EVERY DAY: fruits, whole grains, leafy greens, nuts, carrots, green tea
THREE DAYS A WEEK (or more): Oily fish (wild salmon, sardines, etc), yogurt, broccoli, sweet potatoes, avocado
ONCE A WEEK (or less): pasta, one alcoholic drink, red meat, dessert
NEVER: fast food, soda, processed meals, canned soups, "diet" anything (no artificial sweeteners)
Our Need to Feed
Cooking is about processing food and combining, separating, and reducing elements to make something that's more than the sum of its parts. Feeding is cooking plus the additional goals of making honest food that not only sells and and tastes good, but supplies nutrition, health, is environmentally-friendly, and gives something intangible of the cook to the diner.
Having recently graduated from culinary school (see Culinary School Confidential), I now have a set of skills with which to cook -- and am also on the path to feed. And cook better. Maybe work in the food industry. Make my non-cooking wifey happy. Read more. And write about it all here.
Here I also plan to post my daily entries describing what I eat and how it makes me feel. I am currently consulting a holistic nutritionist named Ilsa Jule, who needs this information to help give me feedback. I've been diagnosed with really high blood pressure, and I want to be around a long time, so I can spend time with my future kids.
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