Made pastry cream last night, this morning attempted to turn it into chocolate-almond pastry cream -- as a filling for chocolate ravioli I'll be serving as desert for tomorrow's dinner party. The recipe called for gianduja, a hazelnut-infused chocolate not available at my local markets. So I tried to melt chocolate on a double boiler with almond paste, but almond paste does not melt. D'oh! So as I mixed and mixed, the paste turned into sticky little grit-bits. I mixed the melted mass in with the cold pastry cream, and voila -- chocolate pudding with little sweet lumps of gooey almond paste. Fine for a snack, inappropriate for a refined fancy desert filling.
So I ran to the local market to pick up ingredients and remade the pastry cream, and infused it with chocolate and almond extract in the evening. The chocolate ravioli only took a small portion of the cream, so I made two large tart shells to take the 2 loads of chocolate pastry cream. I guess if I'm going to only eat home-made sweets this week, might as well do it in style....
BREAKFAST: 9am, chocolate pudding with candy almond bits, .5 bowl, hunger 4/5
BREAKFAST 2: 11:30am, onion bagel with butter, sable and onion, 1 bowl, hunger 4/5 Totally forgot the babaganoush!
LUNCH: 2:30pm, muffaletta sandwich, 1/3 of a chocolate caramel tart, 1 beer, water, 1.5 bowl, hunger 4/5
DINNER: 8pm, 2 slices of white bread toast with babaganoush, tortilla chips with a little salsa, a few spoonfuls of chocolate pastry cream, 1 bowl, hunger 4/5
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Brown's Rules
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.
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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