Chef Bri

The Scoop…

Chefbrivs — Mon, 07 May 2012 16:12:51 +0000

So here’s a quick CIA update: I have lived through Midterms! Enough said! LOL! Yes, I’m bruised and battered but still kicking. I’ve beat my self up for some time because my consumme didn’t come out perfectly clear. Grrrr… and when I’ve practiced it, I’ve got nothing but perfectly clean liquid. But all the tests are over for now. I’m not sure how I did yet so I’ve still got my fingers, toes, arms and anything that I can cross crossed that I passed everything! So say a lil prayer for me that I do! (Can you tell I’m a worry wart?) So now I’ve had 3 days off to recuperate, but I still don’t think that’s enough time! And to make things worse my poor lil sidekick Layla Bean got a case of the Napa Fleas, during midterm week to boot! So that only added to chaos! But on a good note she’s all better now!

So instead of a post where I share my frustrations with school I’ve decided to share the things I’m most obsessed with, when I’m not going crazy at school!

So here’s The Scoop on my latest obsessions:

Saffron day in L.A-Tales of a Buddhist Monk in America by Bhante Walpola Piyananda. I’m not even done with this book yet, but I have a feeling I may finish today because I can’t put it down!

Ahhh… Savory The Recipes by Laduree! While I have yet to cook a recipe from this beauty I can’t help but look at it all the time! Probably because Paris is my favorite place on earth and it transports me back to the place I love! The book itself is a treat, wrapped so pretty in a classic decorative Laduree box, its pure heaven!

Quick and Easy Korean Cooking. I love Korean food, well I pretty much love all Asian food (okay okay I love all foods) but this cook book speaks right to me right now! It’s full of easy recipes that I can make on top of my small electric stove (eeekkk, I know!) I’ve already made the spicy chicken and it was Fab! I can’t wait till my gallon glass jar arrives so I can make a big batch of Kimchi!

So when I’m not studying, reading or playing with Layla Bean I’m pretty much watching The Kimchi Chronicles on TV. Okay well, I purchased the series on iTunes and play it through my iTv (which I can’t live without) and I have been hooked!! Its part travelogue, part food fantasy and part documentary of self-discovery of Marja Vongerichten (Yes wife of Jean-Georges Vongerichten!) Born in South Korea she was adopted at the age of 3 to parents in the U.S.. This chronicles her heritage through food and its so fascinating, I’ve even watched some episodes twice already!

And while I’m studying, reading or watching The Kimchi Chronicles I usually have a glass of Teavana’s Monkey Picked Oolong Tea! I’m a tea addict and love Teavana, I can’t sing their praises enough! Oolong tea is supposed to have many health benefits but this tea is delicious as well and I’m completely hooked!

Cheers!

It was the Worst of Times, It was the Best of Times…

Chefbrivs — Mon, 30 Apr 2012 01:54:16 +0000

Well I survived another 2 weeks at the CIA! It came with many many bumps but I’m still chopping along! To start, at school we have now worked our way through consomme, mayonnaise and Hollandaise! And my right arm is increasing in strength every day due to the vigorous whisking that takes place to make handmade mayo and Hollandaise. It was a rocky ride for me the past two weeks. First my consume which I gently worked on for 3 hours, making sure to braise my raft every so often magically disappeared when it was time for my tasting! I guess magical evaporation happens at the CIA when your back is turned. Then I quickly learning that its pretty hard to teach this dog new tricks. I’ve been out of college since 2004 (you do the math) and I’m really having to work at things that I didn’t have to when I was younger. I get constantly frustrated with my self because I know I can do better, its just super hard to get this dog back on the learning track and not the working one I’ve been on for so long now! But I’m positive it will come back to me soon! So after an ass-kicking two weeks at school, I am now into mid-terms next week. Yes, another grueling week that I can’t wait to be done with. Needless to say I have a test everyday next week and my first practical which will be on Hollandaise, Consumme and Espagnole. I’m confident on the cooking part, its the exam parts that worry me! But I’m positive I’ll get through it, probably with some bruises but at least I will survive! LOL!

But this week did have its ups! The Culinary Institute of America is so amazing with bringing in great guest chefs! I mean, I have already met so many of my idols there and I’m only 2 months in! This week Chef Yu Bo from China came to give us a wonderful demonstration on Sichuan cooking. Chef Yu Bo is considered to be the Ferran Adria of Sichuan cuisine, so you can see my excitement. I was also disappointed because Chef Yu Bo hails from Chengdu, China, my husband and I were just there in December. So I was so disappointed that I was unaware for Chef Yu Bo while we were there in Chengdu. But the moment I tasted his amazing Pork Belly, it know longer mattered! His pork belly will forever be engraved in my mind, it was the most delicious pork belly I have ever eaten! And his Mapo Tofu had such wonderful spice that my tongue was tingling but I kept on eating! I will forever be a fan of Chef Yu Bo, and will definitely head to his restaurant when my husband and I are in Chengdu next time (because Tibet is on our places to go list)!

Look at the precision of those cuts!!! Ahhhh….a girl can dream!

Read more about Chef Yu Bo in this months Bon Appetit! Here!

After an ass-kicking couple of weeks, my amazing husband drove up to spend a much needed weekend together! It was exactly what the doctor ordered for me, a wonderful break with my best friend to get my head back on straight. While he was here my knife skills practicing did not stop, so he kindly watched along as I diced onions, chopped garlic and brunoise potatoes. Now I will admit I’m working on the whole precision thing! Who knew getting a perfect square out of an onion could be so difficult! I tend to be a leaner when I cut, meaning I lean my knife so by the time I’m to the bottom of my cut the bottom part is now thicker than the top! So in frustration I have made it a point to cut onions and potatoes every day! Then my husband came over to observe me in action and told me to shift my cutting board a bit! So I did and low and behold it Worked! One simple shift has helped me keep things straight! I’m so glad my pilot husband also has a degree in Human Factors! Then after the onions were cut it was on to Hollandaise! So I whipped up a Saturday breakfast of roasted Asparagus (my favorite) with poached eggs and of course Hollandaise! I did change it up a bit and used Myer Lemons in my Hollandaise, which made it a bit more refreshing instead of tangy like regular lemons would. I did win my husbands approval on the Hollandaise but lets pray the Hollandaise gods are in my court on Wednesday when I have to make it for my practical!

After breakfast was done the 3 of us (Hubby, me and Layla Bean of course) headed out the door for whatever adventure awaited! We ended up at the Hog Island Oyster Farm in Marshall. Boy of Boy was it delish and worth the drive! Not to mention the drive is absolutely beautiful. The drive also included a stop through Petaluma, where of course the Butter and Eggs Parade was happening! Man I love Northern California! Any who, back to the oysters, gosh they were good! Next time I will reserve a picnic table and bring items for a picnic and spend the day at the Oyster farm! If you ever have the chance to make it to the Hog Island Oyster Farm its absolutely worth the drive!

I’m on a Wild Ride!

Chefbrivs — Sun, 15 Apr 2012 03:40:53 +0000

I know I know I’ve been slacking on the blog front but I can’t help is school is one wild ride, and this week was no exception. We have now learned how to make stocks like pros (we make it every day). We’ve learned all about consumme and making the tricky raft that makes them crystal clear. We’ve made lentil soup and Potato Leek soup. We learned the all importance of a Roux and the difference between Pale, Blonde and Brown and how they thicken your soups! Just an FYI a brown stock will always have less thinking power than a pale roux! Along with cooking you have to take some liberal arts classes while at the CIA, two being Food Safety and Product Knowledge. In food safety we learn about everything that can happen in a kitchen, and I mean everything! Let’s just say that my restaurant visits have new meaning now that I know what can potentially go wrong, I mean there is botulism everywhere! But over all its been a very eye opening class and one that is truly beneficially to opening a restaurant down the line! In product knowledge we have gone over Tubers, Ryzomes, mushrooms, peppers and Squash. Did you know that those little yellow squashes that are in the shape of disc’s are called Patty Pan Squash? I had no idea such cute squashes also had a cute name too!

I was also lucky to take a short little break from school and head back home to So. Cal. to see my handsome Husband and cute fur babies! Once home my husband took me to my favorite restaurant in Orange County Charlie Palmers, that place never fails to produce an amazing meal. Chef Kim even gave us the most heavenly oysters! I had such a wonderful Good Friday that day, you have no idea!

Then after a much needed break Sandy, Layla Bean and I packed up the Smarty and headed back to beautiful Napa! Now we’re back to our regular routines and enjoying the chaos that is culinary school! And by chaos I mean its funny things like getting a cutting board stuck in a sink that make for hilarious moments as well! My friend Jenn accomplished something that has never been done at the CIA before. She successfully managed to get a cutting board stuck in a sink! It lead way to lots of laughter because everyone came out to see the marvel and try their hand at removing it! But after about 20 minutes it was Daniel who was victorious at releasing the cutting board!

Stuck cutting boards aside, anyone who says that culinary school is easy, they are out of their MIND! After a day of school I feel as though I have been exercising the whole day. A nap is always needed prior to hitting the books at night, with out them I would not survive! But at the same time it may be hectic and hard but I love it all the same! I have a knife skills test coming up this week so I know there will be a lot of onions diced and potatoes tourned in my lil apartment!

Till next time, I’ll leave you with a beautiful picture of a wonderful Napa morning at the CIA:

Making Chef Bri…

Chefbrivs — Sun, 01 Apr 2012 05:59:45 +0000

Charlie Palmer, Grant Achatz, Michael Mina, Anthony Bourdain , Duff Goldman and me (Bri). What do we all have in common? We have all attended The Culinary Institute of America (okay well I’m currently attending and will graduate in 21 months). As of now I’ve been blessed to have a career in the culinary industry but I’ve been completely self taught. And its been a dream of mine to attend culinary school. With the encouragement of my husband and family I’ve finally made it happen!

So welcome to my blog where I promise to document my journey through the CIA and the making of Chef Bri! So lets get started! Well first off, Layla Bean and I have moved from So. Cal. to the ever beautiful Napa Valley with the wonderful help of my husband. After settling into my apartment it was time to start school. I started on March 12 of this year. I will admit I was super nervous to start. But I quickly settled in and buckled myself in for the wild ride ahead of me. And boy or boy has it been a wild ride! I’ve just finished up my third week and by golly these last 3 weeks have been busy. My life now revolves around dicing, chopping, mincing and key terms. Culianry school has taken center stage in my life and at most times I feel as though I don’t have time for anything else. But besides that, my first weeks of school were great! After a few days of orientation we got to dig right in and make pizzas. Then during the second week we started making mirepoix, stocks and learning how to cut a round onion into perfect cubes. Ahhh yes cutting an onion will never again be the care free task it once was and I may always carry my ruler around with me to make sure my dice is a perfect 1/4 inch. And don’t even get me started on garlic, who knew something so small could pose such a challenge. During week 3 we were able to put our stocks to good use and make broths, which we then made Onion Soup from. And like all the prior weeks we continue to work on our knifes skills. I’m already nervous for my practical ahead. But besides working in the kitchen we get breakfast and lunch every day during school and I will say they serve the best school lunches around! If your interesed in the day to day break down my week looks like this: Monday is usually a Culinary Fudamental lecture. I actually really like this class, its all about the science behind cooking, which is perfect for the nerd in me. Then Tuesday and Wednesday I’m cooking away in the kitchen. And Thursday and Friday are my liberal arts classes that consist of food safety, product knowledge and culinary math. So far school has been an adjustment that I’m happy to make, but boy oh boy do I look forward to the weekends for the pure fact of sleeping in and getting more homework done! So thats my journey so far, stay tuned for more of my adventures. (I will promise to try and update my blog weekly from now on.)

Heaven is a Truffle

Chefbrivs — Mon, 27 Feb 2012 20:11:34 +0000

I get so many junk e-mails everyday and I usually click and delete. But the e-mail I got from Gilt.com screaming out Fresh Black Truffles with free shipping had me at first click! I quickly typed in my credit card number as if my life was at stake and urgency was of the upmost importance. Then the very next day this arrived…

This Black Beauty is now long gone and I’m left with the most beautiful memories of fresh shaved truffle and risotto topped with truffle! I have a serious love affair with truffles (and I’m not excluding the chocolate kind either)! I love truffles so much that one day I will own a miniature pop belly pig and call him Truffle. I love them so much I even burped up a “Truffle Explosion” (an amuse bouche served to us at the Farallon in San Francisco) and my first words were, “I just burped up truffle and I liked it” to my husband. So my attempt to stay away from all things tempting has failed me, but I don’t really mind if I’m eating rice for the next couple of weeks!

Along with a recipe I made for Sous Vide Supreme I made a simple and classic risotto topped with fresh shaved truffles that I had left over from my first recipe. If you ever have the chance to pick up a fresh truffle, DO IT! Nothing compares its pure Heaven!

Simply Classic Truffle Risotto

6 cups chicken broth
2 tablespoons truffle oil
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
1 tablespoon finely chopped Italian Parsley
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese, plus shavings to garnish
Truffle, fresh shaved slices to garnish

In a saucepan, warm the broth over low heat.
Warm 2 tablespoons truffle oil in a large saucepan over medium-high heat and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, then add the butter, parsley, and parmesan. Season with salt and pepper to taste. Garnish with shaved parmesan and freshly shaved truffle.

40 Second Red Velvet Cake

Chefbrivs — Tue, 21 Feb 2012 02:39:19 +0000

Have you ever had a craving for cake but, of course, you don’t have any cake in your house? And the hour that it would take to bake one is just too long to wait and your already in your P.J’s and don’t want to leave the house! Well, this post is perfect for you then! This lil recipe will satisfy your sweet tooth and your craving for molecular gastronomy too. Thanks to a Nitrous charged Siphon you can have cake in a matter of 40 seconds! My husband thought I was nutty when he saw me poking holes in the bottoms of paper cups but he was quick to gobble up the end result.

40 Second Red Velvet Cake:

100g egg whites

70g egg yolk

80g sugar

20g all-purpose flour

5g cocoa powder

60g butter, melted and cooled

60g Heavy Cream

1-Tbs. Lemon Juice

Pinch salt

1-tsp. Red Food Coloring, or as desired

In a bowl mix together the egg whites, yolks and sugar till nice and pale yellow in color. Then add the flour, cocoa powder, butter, cream, lemon juice, salt and red food coloring. Using a hand mixer blend everything together till nice and smooth. Strain the mixture if you see cocoa powered clumps.

Then pour the batter into a whipping Siphon and charge it with 2 Nitrous cartridges. Shake the canister well after each cartridge. Then using a paper cup poke 4 small holes in the bottom of it. Then fill the cup half way up and place in the microwave for 40 seconds. Once done take it out and spoon the cake out and enjoy!

If your like me and Love frosting, Cream Cheese Frosting is super easy to make

1-Cup Powdered Sugar

1/2- Cup Cream Cheese Frosting

2-Tbs. Heavy Cream

Mix all the ingredients together till smooth and creamy!

The Scoop… 479° Popcorn

Chefbrivs — Mon, 13 Feb 2012 19:22:26 +0000

In September my Hubby and I were up in Napa and the food developer in me had to visit the local Whole Foods to see what they had that we don’t in So. Cal.. I did my normal scouting grabbed an Honest Tea then headed to the check stand. Then right next to it was a beautiful bag of Truffle White Cheddar 479° Popcorn. I think Whole Foods may have been prying on my weakness for anything truffle! So I grabbed two bags. Later they were devoured and I was left with a sad face because the delicious popcorn was gone. I went to my local Whole Foods and walked out without the loved popcorn, its only sold in Northern Cal.. But on a recent trip back to Napa, Whole Foods was my first stop so I could again enjoy their fabulous popcorn. To my amazement there were more flavors this time so I snatched up so Fleur de Sel Caramel. Holy Cow this popcorn is so good it will make you want to slap your mama! LOL! Im back in So. Cal. now, but I’m moving to Napa in a month and I’m super excited that these delicious treats will be a staple in my pantry! But if you can’t get up North they have a web-site www.479popcorn.com try it out your taste buds will thank you!

This one’s for the Dogs!

Chefbrivs — Tue, 07 Feb 2012 22:27:48 +0000

Have you ever looked at the back of your pets treats and seen how many chemicals and artificial things are in them? Well I have and the other day I decided that my precious lil Layla Bean’s treats weren’t doing her any favors. So I made her homemade dog biscuits with ingredients that I could pronounce, spell and had an ingredient statement of 4 items. Now if you are like me my animals are my kids, I love them with all my heart and I want them to have the best diet they possibly can have! So I now make Layla’s treats and food! Remember when there was a huge dog food recall? Well pretty much since then I started making Layla her food. I have incorporated some store bought dry food, but she really does love her chicken, brown rice and veggie meals! And now she Loves her homemade biscuits too! These were so simple to make, I can’t believe I haven’t been making them before! And to see how excited she gets when she gets a treat is so cute and heart warming. So lets all try to give our fur babies a treat that is good for them, they deserve good food too!

Layla Beans Dog Biscuits

Ingredients:

-2 Tablespoons Coconut Oil

-1/2 Cup Peanut Butter

-1 Cup Water

-3 Cups Whole Wheat Flour

Preheat oven to 350 degrees.

Combine the coconut oil, peanut butter and water in a bowl of a stand mixer. Then on slow speed add the flour one cup at a time. Then knead the dough into a firm ball. Roll the dough out to 1/4 inch thick and using a small dog bone cookie cutter cut out the the dog bone shape biscuits. Place on a cookie sheet lined with a Silpat. Then bake at 350 for about 20 minutes. Makes about 4 dozen plus, small dog biscuits.

Carne Asada Grilled Cheese Sandwich

Chefbrivs — Fri, 03 Feb 2012 18:47:20 +0000

This is one of many videos that I do for work and I just had to share this one. This may be the ultimate grilled cheese sandwich! I haven’t met a person who does not like it!

Juicing for Life!

Chefbrivs — Tue, 17 Jan 2012 03:33:26 +0000

I would like to introduce the newest edition to my repertoire:

My Brevell Juice Extractor from Williams-Sonoma! Ah yes this mighty beauty has secured a coveted spot on my counter top now! This purchase came after I watched Fat Sick and Nearly Dead by Joe Cross. Has anyone seen it?? Well if you have not I highly highly suggest you watch it, its 60 minutes that can change your life. Then after that watch Food Matters! These movies are jammed packed with must have knowledge of what we are putting into our bodies. I will say that I turned my life around using the power of food just like Joe Cross did in Fat Sick and Nearly Dead. The miracle power of true foods helped fight off a bout of cancer I had about 5 years ago. So I have always been a bit of health freak since then. Yes, I do love my indulgences though (a life without cake is just not living)! So I’m not a new comer to juicing, but I will admit that it has been off my radar since I’ve been better. But thanks to Mr. Cross I have decided to make it an everyday main staple! I just started on Saturday and its now Monday, and I must say I’m truly feeling awesome! I’ve been drinking two juices a day and I’ve got a wonderful amount of energy (and my house is spotless because if it, LOL). If you have seen the movie you clearly see the powerful effect juicing can have on someones health. I don’t want to give it all away because I really feel everyone should watch the movie to see for themselves! But juicing can have an extreme power over weight loss, health and even can get you off medications. I don’t know about you but lately I feel like doctors are passing out medications to mask the problem, which then creates more problems then more medications. Then your left with bigger problems than you started with. A life on meds is no life at all! But just what if doctors started preaching the effects of proper nutrition? Crazy idea, I know, I mean those poor pharmaceutical companies could loose a lot of money if we all just started eating right! But what if you could cure your migraines, loose weight and gain a ridiculous amount of energy all by juicing? Would you do it? Well I have and I am! I’m extremely prone to migraines and get them at least once a week, except for recently I haven’t had one yet! Okay I’m done preaching to you, but watch the movies and give juicing a try, you’ve got nothing to loose but your health!

These are two of my favorite juices:

Bri’s Green Dream:

-1 Bunch of Kale

-2 Granny Smith Apples, cubbed

-1 Cucumber

-1 small Lemon, cut into quarters

-1- 1 inch piece of Ginger

Process altogether in a juicer!

Minty Pineapple-Mango Tango:

- 1 Fresh Pineapple, cubbed

-1 Fresh Mango, cubbed

-Handful of fresh Mint

Process altogether in a juicer!

Viola, now your on your way to a tasty healthy new life!

Cheers!!