Posts tagged ‘jjwanous’

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June 27, 2011

Working Together to Create a Memorable Meal

by Jen Wanous

A Japanese and Peruvian fusion meal was the culminating experience of my culinary education, thus far.  As part of our final, our culinary cohort of eight had to plan a dinner for 100.  The dinner ran smoothly and Annie even ate the seaweed and cherry spring roll.  Coming from the event planning world, I know that these types of gatherings take a lot of front loading. The pay offs are all in the smiles of your guests, as you stack chairs and save flower arrangements.

As the co-team leader of the group, I had the tricky job of facilitating consensus, or at least majority  (as the NY State Senate can attest, it is a possible task).  With eight refined and diverse pallets, we managed to come up with a sophisticated and flavorful meal for our guests.  Through the process, I was reminded of some basic yet profound approaches to working with others.  Although it is a struggle to follow these guidelines at all times, they have helped me to keep perspective in a wide array of situations.

1.  Have integrity with what you say.  Avoid gossiping and say only what you mean.

2.  Don’t take anything personally.  Nothing others do is because of you.  You never know what someone is dealing with from their past, or even what just happened that morning for them.

3.  Don’t make assumptions.  Express what you really want and communicate clearly with others to avoid misunderstandings.

4.  Always do your best.   You can always do your best. This applies to the hard stuff as well as simply taking good care of yourself.

These are adapted from the Four Agreements, by don Miguel Ruiz.  You can find the book by clicking here.  

Here are some pictures of our team on the night of the dinner.

Citrus Salad with Daikon

This salad was served as an appetizer for our dinner.  Its tangy sweetness is the perfect light pallet pleaser for summer.  If you don’t feel up for the pickle, just leave it out.  Enjoy!

Pickle:

1/4 pound daikon, thinly sliced

1/2 cup golden balsamic (or apple cider vinegar)

1/2 teaspoon salt

Salad:

1 pink grapefruit

2 oranges

1 fennel, very thinly sliced

1/4 pound micro greens

Dressing:

1 lemon, juiced

1 teaspoon dijon mustard

1/4 cup olive oil

salt and pepper to taste

1.  Place daikon on a paper towel and salt generously.  Set aside for about 45 mins.  Blot dry, in a small bowl, add vinegar and salt, set aside for at least an hour, preferably overnight.

2. Peel and thinly slice grapefruit and oranges into 1/8 inch thick round circles.

3.  Make the vinaigrette by combining the lemon and mustard and slowly drizzling in the olive oil while whisking.  (remember the slow drizzle while whisking is key to a good dressing. ;)

4.  Toss the micro greens with the dressing to coat.  Lay out the the slices of grapefruit and orange, layer with the fennel and pickled daikon.  Top with the dressed micro greens.

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June 21, 2011

A Cookie Like Me

by Jen Wanous

This week, I celebrated my birthday.  It was to be a low-key event…but it turned into a very memorable one that lasted for days.

The lead up to my birthday actually started out as a big bummer when my bike was stolen.  As with most obstacles in my life, I tried to look for the silver lining.  Turns out, it was right under my nose within the reach of my friends and family.  I had the thought to reach out to my community to ask for support by setting up a birthday/bike fund.  The response I received was touching.  From five dollars to fifty, from inquires of concern and support, to offering their neighbor’s unused bikes–people gave generously.  It is hard sometimes to ask for help but it was good practice for me.  I was heartened by my community’s support.

My actual birthday fell on a school day.  It was our Raw Foods day and at first, I was not so excited about this.  However, it was actually a very delicious day–complete with cake and ice cream (well, raw brownies and fruit sorbet).  I brought along some vegan cookies to share with my culinary school friends who are vegan.  After some thought, I decided that these cookies are a lot like me; it makes the best out of what it has and it’s sweet, exudes calm and has a sprinkling of saltiness.  The recipe is below.

My birthday was punctuated by the best dinning experience I’ve ever had.  Annie treated me to a dinner at Blue Hill Farms.  This is a farm and restaurant an hour outside of New York City.  We saw deer frolicking and lightning bugs against the rolling crop lined hills.  Needless to say, this really impressed our city-slicker eyes.  They have a five course “farmer’s tasting” menu which leaves you in the masterful hands of the chef.  Each course offered seasonal awe and impressed us with its presentation.  A dinner highlight of a poached and fried egg that was perfectly circular when plated in pea soup and broke into a gooey goldenness.  Of course, Annie was cringing as she watched me eat this because she does not appreciate peas nor raw egg.  Luckily, there was plenty of other samplings to keep us both full and happy.

This birthday leaves me with a deep sentiment of gratitude to the many people who helped make this birthday a memorable one.  Even the person who, (as my friend Kristina said) “infinitely borrowed my bike”, had something to offer me this year.


Lavender Sea Salt Cookies

Yields 25 cookies

1/2 cup Earth Balance Spread (or one stick butter)

1/2 cup sugar

1 egg replacer or egg

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons edible lavender flower (find at your local farmer’s market)

zest of one orange

1/2 teaspoon corse sea salt for sprinkling

1. Preheat the oven to 350.  Prepare two baking sheets either with a silpat pad or with light oil.

2. In a medium bowl, cream together the butter and sugar.  Add in the egg (replacer).  Mix well.

3. In a separate bowl, mix the flour, baking powder and salt.

4. Add the flour mix to the butter/sugar until just combine.  Gently incorporate the lavender and the orange zest.

5. On prepared baking sheets, scoop out 1 teaspoon sized balls and top with a hearty pinch of sea salt.  Bake for 7-10 minutes.  Remove from sheet and cool on a rack.


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June 13, 2011

Health and Well-being: The Spiritual Side of Culinary School

by Jen Wanous

It’s hard to believe, but this is my last month of school.  The heat has really been turned up as I have been preparing for our final dinner for 100 guests and have been working in some of NYC’s top kitchens, trying to secure an internship.  Long days that turn into nights have me delirious and wobbly on my feet.  Yes, I love to be working with food…but it is dang hard work!  Through all of this, I have come to rely on some unlikely lessons I have recently learned in school to get me through.

A big component of our curriculum at school is food and its link to health.  We have gone over the basics in nutrition and have also gone deeper with different theories of healing through food.  Macrobiotic is an approach to physical and emotional wellness through food and philosophy.  Below, I have outlined the ten conditions of health according to the founder of macrobiotics, George Ohsawa.

Getting a solid night’s sleep and gently practicing the other conditions have really helped me get through this grueling time.  In alignment with the ninth condition, I would like to thank you all, who read my blog and support me in following my passion.  I hope that you too can find health and well being through taking good care of your body and mind.  You are certainly worth it.

Ten Conditions of Health

1.  Good appetite.  Things that might interfere with this are caffeine, snacking, skipping meals, too much sugar and alcohol.  Also, don’t eat when you are worried or angry.

2.  Good sleep.  What time do you need to go to bed to get eight hours of sleep?  Avoid late-night eating; try not to eat three hours before bed.

3.  No fatigue. Pace yourself and listen to your body when it needs rest.  When you start to feel sick or you injure yourself, slow down and take it easy.

4.  Good memory.  The very basic of this ensures our survival.  Remember how you felt the last time you ate something.

5.  Good humor. Don’t take yourself or life too seriously.

6.  Precision in thought and action. 

7.  Honesty.  Be honest with yourself and others.

8.  Humility.  Be open to not knowing and to learning.  It is okay to not know something.

9.  Gratitude.  Have trust in the universe that there is an infinite amount of abundance.  When you start appreciating the good things, even small, more good will come.

10.  Love.  First yourself, and then others.  Accept yourself as you are and be open to this connection with others.

 

To learn more about macrobiotics, follow this link.

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May 16, 2011

The Beatuy and Glamor of Culinary School

by Jen Wanous

After shelling fava beans for hours, fingers wrinkled and back sore, this Cinderelli was able to go to the ball.  And what a ball it was!  The James Beard Award gala is the Oscars of the culinary world.  No expense was spared.  With a black tie dress code and food from some of the best chefs in America, I was was wowed by the glitz and glamor of the evening.  The chef from my prospective internship, Gabrielle Hamilton took Best Chef of New York City!  In her acceptance speech she said,  “All you have to do is open a can of sardines and a box of Triscuits, call it a signature dish, and you get Best Chef New York City.”  Another reason why I think this woman is so awesome.  Even after winning best chef of New York City, she abstained from pretentiousness.

My date, Annie and I indulged in some of the 30 odd dishes available –  a smorgasbord of gourmet samplings from the top chefs in the country.  I smiled when I saw the smoked sea scallops and fava beans.  The day before I had worked with chef Timon Balloo of Sugar Cane restaurant of Miami to prepare that dish.  I told Annie and every other person in earshot , that I shelled those favas!!  I was proud to be a part to the event from the inside out.  As an Events Manager prior to starting culinary school, I was often on the inside of events, rarely able to enjoy them.  This time though, I was able to have the inside scoop and be able to fully partake and appreciate what exactly went into pulling an event like this off.   Back to the food:  we had caviar on prosciutto, octopus carpaccio, pulled pork on grits, salmon sashimi…and the top distilleries were handing out the latest cocktail concoctions.  Big ice cubes were all the rage and we enjoyed a Hendrick’s Gin drink poured over one of the giants.  We made small talk with the co-owner of the Spago chain and nodded a hello to Jacues Pepin.  It’s fun to be famous!

Meanwhile, back at school, we had a week of baking.  From cakes to pies to cookies, we rolled out some beautiful gems of sculpted sugar.  We learned how to make most treats vegan and some even gluten-free.  They all were delicious.  Stay tuned for a gluten-free baking post.

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May 9, 2011

Special of the Day: Soft Shell Crabs

by Jen Wanous

While upstairs in the kitchen, during a busy 7pm dinner rush, Mashama asked me to get the soft shell crabs for her. I thought this would be a simple task, like fetching the garlic chives or the Serrano peppers I had brought up earlier. In the cool recess of the refrigerator walk-in, I saw the large plastic bin labeled “Crabs; Be Careful!” with little ventilation cuts takes taken out of the top.  Seeing those, I quickly put together that these soft shell crabs were still living! Suddenly, a little guy inside the box flailed its pinchers at me. Certainly, I wouldn’t be killing these crustaceans. I would just go up stairs and let them know that they had not been prepared and someone else would do it because I hadn’t a clue of how to.

Back upstairs, Mashama told me to bring her a crab so she could show me how to prepare them. With a snip of the sharp kitchen scissors, the crab’s face, butt, some of its shell and part of its inner workings were gone. She held them with such confidence and ease that I took the box of 14 wiggling crabs downstairs, each step telling myself that it would be okay, that I just had to do it, it wasn’t a big deal. With scissors in hand, I went to grab for the first one and it grabbed back! I flinched and might have squealed out loud too. I was so glad that no one else was downstairs to watch me freak out. And there, on the sanitary, industrial steel tables, I took a deep breath and snipped the face off of the first crab. Of course, it wiggled a bunch, and I dropped it, so I had to pick it up again and cut its tail off, then the pokie parts of its shell and then pull up the flaps of its sides to scrape out the gills. Its eyeball cavities oozed grey and green gelatinous substances and even with its face off, it still was flailing about. At first I was afraid that it would pinch me but then I realized that the claws weren’t actually grabbing anything, probably because of their small, pre-exposure-to-a-rough-life-to make them hard shells.

To get through the rest of the 13, staring googily-eyed in front of me, I started things like, “You were such a good crab. I’m sorry I have to cut your eyes off now. Thanks for being so big, someone will really love eating you.”  And other things, some even in a whisper, out loud, to myself, “You can do this. Only 10 more.”  My heart was racing and tight. It was comforting to remember that the owner of this restaurant (the person who essentially bought these crabs) had recently written a book telling about her first experience killing a creature. It was a chicken and she told about how hard it was and the delicate balance of life and death. It was deep. And here I was, in her kitchen, channeling her courage and before I knew it, the 14th tail had been chopped off and I was done! I marched my way upstairs, so proud of myself, arms extended, chest puffed and Mashama took them with a quick “Thanks.” and went on, in the fiery heat of the sauté station to make the seven orders in front of her.

_____________________________________________________________

Prune is the restaurant where I hope to do my culinary school internship. The owner, Gabrielle Hamilton is nominated for Best Chef at tomorrow night’s James Beard Awards (the Oscars of the food world). Her book is called, “Blood, Bones and Butter”.

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April 25, 2011

Woman with a Knife! (and other fun things like how to cut an onion)

by Jen Wanous

One of the things I was most excited to learn about in culinary school was how to use a knife.  There is something so hot about wielding a dangerous instrument, executing a task with effortless precision.  I wanted to be that Wonder Woman that can fillet a fish and stop a bullet cold.  With back to back classes on how-to, I started to build my repertoire of julienne, bruniose, chiffonade and other fancy French cuts.  Last week I cut 14 pineapples into a small dice in preparation for a dinner serving 100 people at which I worked.  It took me about four hours to do so, my hands smelled sweet for a whole day after and I was dang proud of my symmetrical tiny pieces.

An onion is something we all cut often.  It saves so much time to have a method of how to cut one properly.  Below is a video on how I cut an onion.  Enjoy the video!  xo

Here are a few tips to keep in mind:

1. Always use a sharp knife.

2. To avoid tears while cutting, chill the onion for 10 mins.

3. Keep your fingers tucked back behind your knife–even your thumb.

  

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April 18, 2011

Friends + Meringues + Alcohol (stir well)

by Jen Wanous

This week in school we covered a lot of ground—from eggs, to seafood, to grilling.  I was sampling oysters before 11am one day and another day whipping up hollandaise.  I was inspired to make some egg-centric treats for a party that my roommates and I threw last night.  The chocolate peanut butter meringues were a big hit, and one partygoer mentioned they would be perfect for a Seder dessert.  The recipe is below.

I also made a lovely little gem of a cocktail that may not or may not have inspired the dancing for the evening.  (That and some Michael Jackson!)  Though it was monsoon-like last night, we still had a great turn out.  I tell ya, our friends are really special.  People arrived with boots soaked, umbrellas broken and outfits wet.  Once inside, people warmed up, mingled and enjoyed.  There was no real occasion for our party other than that the three of us who live here have some really good looking, interesting friends and a little magic happens each time we stir our friend pot.

If you didn’t make it out, it’s probably because you got stuck on your couch or because you live in California.  I forgive you.  Make some meringues and mix up a cocktail in honor of spring and think of me.

Chocolate Peanut Butter Meringues

Ingredients:

1 cup egg whites

1 3/4 cups sugar

1/3 cup coco powder

10 oz peanut butter chips

Equipment:

Electric mixer

Two baking sheets

Parchment paper

1.  Preheat the oven to 225 F and line two baking sheet with parchment paper

2.  Beat egg whites until soft peaks form and then add the sugar a couple tablespoons at a time until the mixture gets still.

3.  Incorporate the coco powder and fold in the PB chips.

4.  With a spoon plop out little dollops of the meringue onto the baking sheets.  Bake until crisp, about 2½  hours.

Makes about 50 small ones

Lavender Lemon Cocktail 

Ingredients:

1 cup sugar

1 cup water

¼ cup lavender flowers (baking grade)

7 lemons

1 liter seltzer

1 liter vodka

ice

To make this springtime gem, you need to infuse the simple syrup with the lavender.  They don’t call it “simple syrup” for nothing!

1.  Combine sugar and cold water with lavender in a small pot.  Slowly bring to a simmer for five minutes.  Strain out lavender buds, let cool.

2.  Juice lemons.  Combine with simple syrup.

3.  Over ice, add about 2oz of the above mixture with about a shot glass amount of vodka.  Top off with seltzer.  Stir.

4.  Drink and dance.

Makes about 12 cocktails


 

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April 11, 2011

Ode to New York: A Vegan Ice Cream Guide

by Jen Wanous

On my third year anniversary of living in New York, I would like to dedicate an ode to the best vegan ice cream this wonderful city has to offer.  Many of you know that I am lactose-challenged and as you probably also know, I love ice cream.  This makes for a challenging scenario, but with some digging, sweet, cool, creamy deliciousness can be found!  Below are reviews of what I have enjoyed here.

Right photo courtesy of Kelsey Leland, check out her blog at: http://www.girlwiththecupcaketattoo.com/

You see, I used to be able to eat dairy like a champ.  Hot days at the beach in my Southern California hometown would never be complete without some Thrifty’s ice cream, pizza was plentiful and cheddar cheese to complement all the Mexican food was essential.   Then came college and my earthy-herbal vegan days where I cut out dairy completely.  When I decided I was over it, I tried to go back to my decedent milkshake-loving ways and I quickly realized that I was doomed!! It was a particularly low point in my life.  I had indeed become lactose intolerant- joining the ranks of my mom’s side of the family- we would all pay dearly for our cheesecake indulgences on Thanksgivings.

It’s estimated that 75% of adults in the world are lactose intolerant. Your body is missing lactase, which is the enzyme you need to digest lactose.  Prior to pasteurization, milk contains lactase but the high heat process of pasteurization destroys it, making it hard for us to digest if we don’t already produce lactase.  If you can find a trusted local, raw milk producer, you might not have any reaction at all.  (In NYC, it is illegal to sell non-pasteurized milk…but ask around someone might be able to hook you up!)

Lactose intolerance is the heavy, stomachachey feeling you get from eating pizza, cream soup or ice cream.  (Lots of bubbles…you know what I’m talking about.)  Of course, the severity can vary.  If you tune into your body enough, you can start to notice what might bother you the most.  The sugar-lactose combo that is found in ice cream is particularly challenging for your body to digest.  It might be worthwhile to pay attention to any correlations you notice between symptoms like: stuffy nose, you have to clear your throat a lot (ehem), for kids- if they get ear infections often, asthma, snoring or just tummy aches in general.  It might not seem like such a big deal but over the years, I’ve noticed that I get totally grumpy when my stomach hurts, so for me it’s just not worth it to suffer through—especially when there are so many wonderful alternatives!

read more »

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March 28, 2011

Cheesecake and Golden Girls

by Jen Wanous

For the Golden Girls tribute drag show last year, I was charged with making the cheesecake.  (I know, your mind might explode, I just said so many amazing things at once.)  Of course, having mushy pieces of cheese cake might get messy for perfectly lipsticked queens, faux queens and their admirers–so I put the cheesecake on a stick and encased them with white chocolate.

Now, a certain cheesecake admirer and golden girl of mine, Treah, had been lusting over my pops for a whole year.  I had promised to make her a cheese cake for her birthday– and her special day arrived.  See below for my cheesecake recipe.

Jen and her chesse cake balls.

For some great pics from the Golden Girls night, visit Kelsy Chauvin’s photo fabulous Flicker page here. Many thanks to Lauren Logiudice, founder, co-producer and faux queen extraordinaire of the annual Golden Girls party.  Read her blog at:  www.laurenlogiudice.wordpress.com

Golden Girls Cheesecake Recipe

Total prep time: 30 mins-1hr, cook time: 2 hours, chill time 10 hours

—  1 pack Newman’s Own mint oreo cookies

—  1 stick of butter

Filling:

—  20 oz cream cheese

—  2 c. sour cream

—  1/2 c light agave

—  1/2 c sugar (or granulated maple sugar)

—  1 Tbs vanilla extract

—  2 Tbs lemon juice

—  2 full eggs

—  3 just egg yolks

—  1/4 c chocolate powder

Preheat the oven to 300.  Use a spring form pan and line the bottom with parchment paper.

In a food processor pulverize cookies  (or smash a rolling pin to a full zip lock baggie).  In a bowl combine the cookie crumbs with the stick of butter (melted)(reserve a little bit to coat the pan).  Push 2/3 of this into the bottom of the spring form pan (this will be the bottom of your crust) (aka, yumminess!)  and put the other 1/3 on a cookie sheet.  Pop both of these in the oven for 10 mins.  When done put in the fridge to cool.  When cooled, brush the edges of the pan with butter.

In a big bowl, combine the sour cream, cream cheese and sugar/maple/agave and mix until well combine, about 2 mins.

In another bowl, combine the vanilla, eggs, yolks, and lemon.

Pour this mixture in with the other one and incorporate well. Pour 2/3 of this into the pre-baked pan w/ crust.  With the remaining 1/3, add the chocolate powder until well mixed.  For a fun swirly effect, pour in this chocolaty mixture with the white one.

Lower oven temperature to 250. Boil a kettle of water.  Once boiling, pour this water into a deep cookie sheet that is ALREADY sitting on a lower rack in your oven.  (This will help cook your cheesecake with steam.) On the rack above the try of water, on the middle rack,  place your cheesecake to bake for one hour.  Okay–here is a secret trick here: turn off the oven, open the door for one min and then shut it and leave it in there for another hour.  (total time in the oven, 2 hrs)

Let the cheesecake come to a room temp and then put it in the fridge for 8-10 hours to set.

Hopefully the edges of the cake have pulled away from the edge of the pan.  Pop open the spring form pan and place on a platter. With the remaining cookie crumbs, press them into the side of the cake.

Here is Treah, about to enjoy.  Happy birthday love!  xo

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March 21, 2011

Bringing Beef Jerky

by Jen Wanous

Have I mentioned that my school is crunchy, earthy, herbal? Being educated in Santa Cruz, I am well versed in these ways. I have walked the straight and narrow as a vegan and was a proud (“meat is murder” bumper sticker sporting) vegetarian for 8 years. I have however since, changed my ways reigning as the current Bacon Throwdown champion of New York, enjoying the bounty of a carnivores diet.

In my class at culinary school, there are 16 of us. Five vegan. Four gluten-free. The rest are vegetarian, except for one other, besides me. (Maybe a few flexitarians when the ribs on the grill look too good.)

As a snack in my first week, I decided to pack along some beef jerky. High protein, low fat, stores well.  A shriveled up carcass of deliciousness resembling what a well mummified labia must look like.

As I slowly pulled it out of its pouch, I felt the 26 veggie eyeballs on my jerky. I quickly covered up the bag as I discreetly munched. I was sure that the beefy teriyaki aroma was filling the space around me and I would be detected. After getting through the tough chews of just a couple pieces, I stashed it back in my bag and decided to work on my corn chips.

Now, in my second week at school, I feel a bit better about my meat eating status. In fact, I just made a yummy bacon sandwich. As I’m writing this even, my fingers are slicked in a bit of lard, as I type this out on my handy dandy iPhone on my lunch break. (I do have a year’s supply of bacon you know!)

Here is the recipe:

Bacon Sammy

4 crisp pieces of bacon (more if you’re feelin it)*
2 slices of bread (sourdough is yum)
Goat cheese
Caramelized onions

Optional: sautéed kale
Parsley, chopped

* fake’in bacon will work too, veggies.

Here’s how you do caramelized onions:

Slice 1/2 an onion. Put about a tablespoon of hot fat in a pan. Add a few dashes of salt.  Med heat to get a little bit of browning on ’em then turn the heat down. Cook ’em for a good 15 mins on low heat until they get a really nice caramelly brown color. Pour a tad of wine in the pan (about 2tbs) to deglaze and pick up the deelish bits. Then you have caramelized onions to add to your bacon sammy.

Assemble all ingredients except the parsley in the sandwich. Place face open in a toaster oven or broiler for about 7 mins, until the goat cheese is browned. Add the parsley. Enjoy!

xo

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