Flambe!

Today we got to flambe apples! I was pretty excited, I've never done it, and always wanted to! The recipe called for very little brandy, so we quadrupled it. The flame at its height was about twice as high as the one bellow. Now I want to flambe everything. Though my kitchen doesn't have the same sprinkler system built in, so perhaps with a bit more caution. But, whoa it was hot! I could feel the heat go up the side of my body (you turn away as you start it). My forearm even hurt a bit (for a minute). hope we can flambe again soon!




With those apples we made Tarte Alsacienne-a very "old school" tarte, from the Alsace region of France (which is in general known for food-especially charcuterie)


We also made Baked Moroccan Peach Tart (A custard)



And, NOT A TART! Gingersnaps, which are amazing...a girl who already took the class suggested rolling it in white pepper along with the sugar...intriguing. Will have to try.



I'm continuing to absolutely love living in New York. The first time I visited (2007) I had a great time, but didn't fall in love with the city, it felt too dirty, too crowded, too loud. The humid feeling of summer, mixed with dirt, and the smells of food and humans ripe in the air. The dingy, lived in streets and apartments. Throngs of people pushing through the narrow streets, everyone, heads down, herded. Now I feel that New York is particularly wonderful for those reasons. With 1.7 million people in 23 sq. miles in Manhattan there can be little delusion of life (real, unabashed life). Unlike most cities you can't "escape" or avoid seeing what you may prefer not to, it is completely unsheltered. Yes there is absurd wealth, but there is also terrible poverty, and everything in between. With my current unrelenting desire to travel, New York serves as a middle ground. Being constantly surrounded by such a great variety of people, I am less often reminded I'm "in America," Unless I go to Times Square, which I now avoid at all costs. And not to mention...the FOOD. From Michelin star fine dining to hole in the wall pork bun shops, and everything in between. Today I went to the farmers market with Danny to pick up a few things for the upcoming week. I have an increasing fondness for farmers markets as well as a need to know specifically where my food is coming from. And New York is brimming with local, farm to table inspired purveyors. I got a variety of things such as a habanero jelly, granola, and bread. We also found lard pie crust at flying pig. Of course, now I want to make a savory tart and use duck fat in my crust. I think this is pretty brilliant. Perhaps I can incorporate it into my final project... But with all this culinary input I feel a bit overwhelmed at times. daily bombardments of restaurant openings and new places I MUST try. Today I went up to Marketa on advisement of a Tasting Table email. They're known for their housemade greek yogurt. Unfortunately, it costs $1/oz...so a 12oz container (not that much!) is $12. BUT they do give you toppings, such as sour cherries. And you don't need all that much..It is so thick, I don't even know if you could use it with granola effectively, it may end up resembling nougat! I'll trudge through the rain to avoid taking a cab on principal of not paying absurd fares. But $12 house made greek yogurt? Of course! It all balances out. Plus, the taste of such freshly made food, prepared with passion tastes so incredible, it's easily worth it. And FCI is no help. We only use the best ingredients, they want us to have discerning taste. From the brandy we flambe with to the local strawberries picked the day before in New Jersey. Today we made peach tarts, but instead of having them sent in from California, they ordered canned fruit...Strange? These Moroccan peaches were fantastic. "If the best peaches are in Morocco, thats where we get them." Not to mention the two hundred or so vanilla beans we've gone through this week. I may be "ruined" by this, but oh, is it worth it!

Tart Insanity and Other Notes from FCI

The last two days have gone smoothly. Aside from accidentally ending up in Brooklyn, which resulted in my devoted patronage to the Q express line to get me to class. Time in class flies by, and so far nothing has been overwhelming. I've learned quite a bit, especially regarding how baking is difficult to learn without hands on instruction. I've baked well in the past, by my own methods, but I wouldn't think to try and improve when I was satisfied with the result. When in fact, there's so much to improve upon! I could probably bake a pate sucree blind now! A task I wouldn't be surprised to be requested at some point. I am however, admittedly tiring of tarts and am excited to move on! Such as Fig Newtons next week! And a smattering of more tarts.
Below:
Banana Cream Tart


Fresh Fruit Tart


Tarte Bourdaloue


I especially enjoyed the last one since I got to poach pears! On my 21st birthday Alex and I went to dinner in Seattle and for dessert had a poached whole orange, it had been poached in simple syrup for 24 hours, so even the peel was edible. It was amazing, and has stuck out as one of the more interesting desserts I've ever had. We poached pears, which took about an hour. Essentially, you can poach in any sugar solution (we used wine and sugar) so that the concentration of sugar in the solution in greater than in the fruit. As it simmers, sugar penetrates the fruit, and water passes out, resulting in tenderization. Now I want to poach everything...rum poached pears perhaps?

Tomorrow we're making Tarte Alsacienne, a Baked fruit tart, vanilla crescents, and ginger snaps. Which means I finally have something to share! And that will travel well in the ridiculous heat!

Yesterday, while leaving I encountered a strange elevator situation (not uncommon). I had walked through the career center to ask a question, and ended up having to take an elevator (the building is four whole floors). When the doors opened I was faced with two twenty-something girls who quite resembled models (I don't think they were students). A blonde in the back was teetering on the backs of her 5-inch gold stilettos, wearing a sheer while tank-dress that on her looked very "modern greek goddess," but on anyone else would look awkward. She sighed shaking her cell phone, and proclaimed in her chic french accent "what is this? Why do I not have reception in this stupid elevator?" Next to her was a brunette who looked as though despite the 90+ degree weather that she had just stepped out of a salon. Equally as glamorous she appeared cool, despite her skin tight black jeans. As I stepped in she regarded me with bored disinterest, a look model types seem to be required to master. In between them a maintenance crew member stood dwarfed by these women, he looked up at me and with a knowing smile rolled his eyes at our fellow elevator mates. I found it extremely amusing that in this elevator I felt more of a connection to this man, than the two girls who were likely within 5 years of my age. I wanted to know why they were there, and why I've seen more like them wandering the halls. But I couldn't come up with a way to ask that would result in an answer in the less-than-a-minute ride as well as not sounding awkward..."What are you doing here?" It's very strange indeed.

In other culinary news I have a new obsession in the form of an ethnic market: Kalustyans. They have shelves across entire walls stacked with hard to find and staple spices, their own hot sauces and a smattering of other boutique-food items. The best part is the dried fruit canisters at the front, with everything from dried pineapples to less normal dried persimmons (which are amazing!). I have a special liking for anywhere that allows me to make a DIY trail mix. Though the shop is geared towards Indian food, which prompted a self promise to cook Indian food in the near future, they also have other items. I picked up blackcurrant jam and greek honey (yes, I know, I should eat local honey), and am now addicted. Perhaps its just this brand, but I would argue it tastes much better!

Last (whew, long post!). My room is finished!
Here's some pictuers!!

Lets not get technical...

After checking that my alarm was set, and that absolutely nothing barring a natural disaster would prevent my being in class on time, I was able to get some sleep. And luckily, everything went incredibly smooth today! One of those mornings when the temperature is perfect, there aren't many people on the street, green lights at every intersection, and the subway line you want pulls up as you arrive. So far, off to a MUCH better start! Today we started with a two hour lecture on food sanitation, led by a chef turned nutritionist, turned instructor. I really enjoyed his lecture, and not just because I'm nerdy and get excited when someone mentions botulism-which by the way-is a pretty sweet little toxin producing bacteria! I had a bit of trouble though, as the lecture contained phrases such as "I'm not a scientist," and "you aren't training to be doctors" were repeated. Usually followed by some inane drawing depicted a "bacteria" which has some "stuff in it," and (puts a dot on the board) a "brain." Oh no. I know, I know, MOST (OK-all but me) people here have little to no science background. But every time the lecture got interesting the instructor would stop, and apologize for getting too technical...This occurred for example after the statement "virus are much like bacteria in terms of causing food-born illness, but they are not alive." I love the technical bits! And while I may be alone in that interest, it was none the less, frustrating. I've found myself research disulfide linkage between glutenin and gliadin, which comprise gluten in flour based pastries. As well as the chemical interactions that inhibit, or aid gluten production through various additions (acid breaks down! Eggs build up!). I worry my inability to take statements such as "and this alters the electrical chemistry of the custard" at face value, without knowing the specific micro-interactions may cause me time management issues later. I could easily spend far too much time researching unnecessary information. But to be honest, thats what I love! The science behind food fascinates me. I now know the difference between cake, all purpose, and bread flour (gluten content), and why you would choose each, and what causes something to be crumbly or flaky (very different states by the way), and much more. Yes, I love to bake, but what I really love is knowing whats happening on a chemical level while it's baking, and how we can alter simple aspects to create an entirely different product. No longer do recipes seem like a random list of ingredients, they're now precise protocols primed for manipulation by science. I am such a dork.
On another note, my first attempt at Pate Aux Pommes (apple tart) was a great success. Much more technical than I would have anticipated, the precision and attention to detail was demanding. Slicing 5 apple halves in precisely 1/8inch think slices wound up causing slightly blurred vision and a bit of a concentration headache. Pictured above with an apricot nappage glaze, filled with apple compote.

What doesn't kill you....

might make you stronger
Unless your instructor impales you with a knife.
Let me start from the beginning

Chaos this morning, without going into too much detail lets just say as a result of "unforeseen circumstances" I ended up flying downtown at 8:31am in a cab. Class started at 8:30am. fail one. The staff at FCI were more than helpful, ensuring I got to my locker and escorting me to my already in progress class. A woman takes me to my locker to change, I do so, I try to lock up my stuff, my lock does not fit. Fail 2. It's fine she reassures me, I'll take it to my office, come get it when your done, relax! It's your first day!

I relax. I get to class and sit down, luckily all I missed was information on how to not kill yourself or others in class, hopefully I will not in fact commit such an act as a result of missing such pertinent information. Our instructor "Chef Tom" is a 40-something New Yorker, complete with the requisite accent. I did not like him from the moment I came in. I normally don't make these judgements, but something about him just didn't sit well...Needless to say, he gave me a less than welcoming look when I walked in. whoops.

I'm partnered for now with Richman, also a 20-something from the Philippines who worked there in restaurants. He's experienced, and really nice. Meticulously organized (as all of us bakers are), and very good at what he does, what a relief! I can learn from him! We started out making our crust for our Tarte aux pommes (pate sucree), and while other groups mixed with haste through the emulsion process Richman took his time, and ensured the butter, cream, and egg reached perfect consistency. The assistant chef helped others, then walked by our table and simply said "beautiful." Though I was off to a rocky start, this was nice change.

Everyone, or everyone I've talked to, is very nice and interestingly, for the most part shy! I think I've found a comfortable niche. While we had lunch (communal, prepared by the upper level culinary students), chef Tom approached me, regarding my shoes. DANGIT. I thought I could get away with purchasing black trekking shoes instead of absurdly expensive chefs shoes I'll use for 6 months, then toss. He asked me about mine, and said I don't know if they'll work, he believes they have to be leather (I didn't mention the girl wearing crocs next to me). I asked (politely I believe) if there was someone I could ask, since he was concerned it was a liability (understandable). He said yes, student services. I promised to ask immediately after class. He responded "no, I'll go ask now, I've been here many years, I think I know the protocol." Right. He came back, and didn't say anything (I still don't know the verdict), and apologized to the class for my delaying him. Thanks. I knew I didn't like him! After class in the locker room several girls in second level who just finished Toms section were so happy to have moved to the next Chef, mostly saying "thank God there's no more yelling." Apparently, my initial assessment of him was shared, and deserved. I don't mind though, crazy instructors make for great stories and bonding amongst the class! Still, no fun to be singled out on the first day. I reminded myself though that this is not my "end." I am not entering the food business in six months as a chef, it is simply another step. This helped, and I relaxed and enjoyed the rest of my day.

Aside from Tom, and the general chaos, I had a great (albiet exhausting) first day. Tomorrow we begin lessons of food sanitation (yay science!) and finish our apple tarts. Plus, I got this nifty tool kit, complete with everything I wanted to buy, but decided to wait (including three knew knives!).

So now to stare blankly at a wall and decompress before happy hour with my cousin!

Orientation

Today was orientation. Being a compulsive planner I left at 1:30, allowing an hour to commute even though it only takes half an hour. Luckily I know how to navigate the LES/EV pretty well, normally I have a complete inability to know which way is uptown vs. downtown. I almost always guess wrong. It's impressive. I got off a stop early at Prince St. Because across the street Dean and Deluca is too conveniently located. I need to not make this a habit. Though I did get the best ginger ale I've ever had, unfiltered by Bruce Cost. It's pretty amazing. After successfully killing time waiting in line, I headed three blocks downtown. After being ushered through a variety of tables, we took our ID pictures. I had considered leaving way in advance and walking (about an hour 15 min walk), but am very glad I didn't, I can't imagine what I would have looked like in that picture! Not that our pictures will actually resemble us, since we have to wear these hats that make us all look the same (hair tucked in). We then got our uniforms, books and had a two hour presentation on the school and what to expect. My "book" is actually a gigantic notebook, and it's only level one...So far our only "homework" is to read over general information and familiarize ourselves with the first recipes. One of the academic advisors was encouraging us to take notes during lectures, at first I thought she must be kidding. She wasn't. It seemed a bit obvious, but perhaps outside the world of academia such things aren't. I'm not entirely sure how each day works, but I think it goes something like, demonstration, then practice. We have lunch provided by the 4th level culinary students, which is nice that I don't have to go out and get lunch (especially dangerous in LES). Overall, everything looks great! We get some perks, like discounts (small, but still, at Williams Sonoma, Sur la Table, Kitchenaid, Salumeria, and a few others).
The morning class (which is what I'm in) has twenty two students, sixteen in afternoon. We are unique in that over 50% of the morning class is international. Apparently normally its closer to 15%. There are two people from California (Santa Barbra and Southern CA), A couple from Philadelphia, and most are from New York, New Jersey, or Queens. The international students range quite a bit, from two Brazilian girls who were very excited to find one another to a tall, lanky, and gorgeous blonde from French Sweden (very jealous of her amazing accent), along with girls from the Dominican Republic, Malaysia, Germany, and few others I can't quite recall. There are two guys in our class, and none in the afternoon. The ages range from mostly in early to mid twenties to a few in their 30's or 40's. Very diverse! I'm excited there are so many international students, sure to make the experience more interesting.
I'm very excited to start on Monday! Since I'm mostly done with the apartment (waiting on shipments), I plan on finishing getting everything I need for class and then doing nothing in particular. I haven't felt too lonely yet, it certainly helps that I have had close to no free time and having a roommate around is also nice. But I have to admit, I'm counting down until next Friday when Alex visits!

Moved in!...sort of.

My room, day 1.

Starting at 7am after major airport failures and traffic into the city (rain), I made it! The wall wasn't complete, so while I had was working on 3 hours of sleep, I had to stay up and organize. Normally, I love that particular activity. Not so much this time. I don't even think I have that much stuff (I really don't), but it took forever to unpack/build everything. I think I spent over an hour putting my drawer system together, which honestly should have taken 20 mins. That was the general theme the past two days. That and dealing with less than helpful employees at Best Buy. So now, its 10:45 and I'm 90% moved in! With orientation tomorrow I was hoping to be completely done, but close enough I suppose. Tomorrow is also exciting because someone is coming up to teach us how to use our call box, you would think it wouldn't be that hard!

I'm excited to go to orientation tomorrow, getting our uniforms and books (in some huge duffle I will then have to cart back uptown). And to figure out where to buy those terribly ugly chef shoes we need.

The countdown: 12 days

5 days until I move to New York, 7 until orientation and 12 before classes start. I have had very little anxiety over the move. Aside from an epic attempt to ship the majority of my belongings across country via FedEx, I've felt calm and ready. When I was touring FCI one of the admissions directors asked me if I had any concerns. I was curious about the experience levels of the rest of the students, as I have absolutely no formal training, or work experience. He assured me, there is a great variance and not to worry too much, my inexperience should serve me well since I don't have any preconceived notions. He then told me, it makes sense you have concerns, if you weren't nervous that would be more concerning!
Well, to be honest, I'm not nervous. I'm not worried about my abilities, I'm sure I can handle it. I'm not worried about living in New York, I love it there. I think my primary concern is getting everything there safe and unbroken! Maybe this will change, but of late I've had little concern regarding major life changes in general, FCI, NYU. Strange? Perhaps. BUT what I lack in nerves, I make up for in excitement! I love change, crave it almost. A new city, a new school, new opportunities, new people to meet, whats not incredible about that? I can't wait to see where this takes me! So much can change in 6 months, I wouldn't have it any other way, and am thrilled to find out where I'll be in 6 months!
So until classes start, I probably won't be posting much...
Until then~