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@365daysofcooking
Day 221
Today I learned how to make gnocchi from scratch! It is paired with a homemade tomato based sauce, sauted vegetables, and freshly sliced fennel! It smells, looks, and tastes absolutely delicious!
I was shown how to properly cook the gnocchi so that they aren’t over or undercooked as well as the proper texture a perfectly cooked gnocchi should be! This is a much better improvement over the gnocchi I tried to make back in Italian month for sure!
Day 220
Today I learned how to properly cure duck breasts! The concept was explained to me by the head chef and we are basically gonna use it (assuming it works correctly) on a new dish in the future! I hope it works out!
I started to make better friends with the other chefs in the kitchen and I an really happy with everything so far. I hope I can keep learning new things here!!
Day 219
Today I officially met the other chef/owner and sous chef! They are amazingly nice and extremely helpful! They are actually teaching me things (proper techniques and french cooking terms) which is what I’ve been wanting for a long time! My last kitchen manager was a buttface that thought it would be a waste of time to properly teach his kitchen staff anything. So yeah.
Looking back, I was completely scared of moving to a new place and being able to find a good kitchen job that wouldn’t be a repeat of my last one. I think this might be that place that i’ve been searching for.
I went home that night and made Vegetarian Beet Burgers with my housemates (recipe included) and they were a pleasant surprise! You know my love for meat and everything in between but with all of them being vegetarians, I was open to eating and learning more about vegetarian food in general so this was seriously something I would consider choosing over meat
Day 218
So today was the first day where we didn’t have service or any events so it was basically a day for prepping.
The first thing I was taught/asked to do was making something called “Carrot Paint” which I learned from the head chef/owner. Technique basically utilizes the natural sugars inside of the carrots and combines it with sesame oil to develop this dark, nutty, rich “paint” that has this beautiful color!
,,,Unfortunately, me being a nervous butt as usual, especially at new jobs, let the first batch burn. badly. I honestly thought they would send me home right there.
Luckily for me, they weren’t angry and let me have another go at it and the second batch turned out perfectly! Thank god @.@
Day 217
So for my very first night or working, I ended up joining them on a very important night where they were having 33 guests come in for dinner for a 5 course meal! I have never worked anything like this before and only had experience working a normal service line (at a college town restaurant at that) so I was pretty nervous!
I actually ended up helping inspire one of the dishes, which was a play off of the green papaya salad I made back in July! I also made Nuoc Cham, which ended up being the dressing that a hoped everyone liked! I got to go out in front of everyone and basically explain what it was and why it went together with that dish!!
This was also the first time we tested out the beginning of our staple dish, ramen! We even had fried chicken feet and our own version of Kimchi!
Overall, I would have to say I had a great first day! So excited I got the job here <3
Day 216
I came back for the second interview and I GOT THE JOB <333333333333333333333
I was super excited because I felt really good about this place and believed I could truly learn a lot from this place!!!!
I came home practically jumping for joy and decided to make some fresh bread for my house mates! I started to learn how to make baguettes and continue working on my ciabatta and foccacia and even made a fresh loaf for the neighbors!
Day 215
At this point in time, we still didn’t have internet at our place so doing some research on available jobs through monster and craigslist was rather difficult.
So me and my SO decide to go to a local Panera and utilize their free Wifi to continue the job hunt.
I applied to be a baker at the local dining hall at the university near our new place but it said it wouldn’t get back to me until the semester started....near the end of August.
That’s when I rechecked craigslist and saw that a new kitchen job posting appeared for a brand new restaurant called “Heirloom” was looking for hires! I was dressed like a slobby college student but wanted to go in and apply anyway instead of wait a whole day.
Went in, interviewed with the general manager, got a call back from the chef/owner for a second interview, excitement.
I was completely ecstatic to hear back almost immediately and hoped they would give me a chance!
I went home and celebrated by making “homemade” chick-fil-a by brining some leftover chicken breast in pickle juice for a few hours and then coating it in an egg wash and seasoned flour to make the most tender, moist, crunchy chicken ever! I used THIS recipe as a guide and I highly recommend you guys give it a shot if you love chicken sandwiches or you know, chick-fil-a :)
Day 214
Today was the day I decided to start printing out a bunch of resumes and starting applying in person at a couple of different restaurants!
i went to this Italian place that decided to not be open despite their hours stating they clearly were, a highly rated sushi place that turned out to be selling their store, and a high end bistro that told me they had a very low turnover rate and would “give my application to the higher ups.” Safe to say I never got a call back.
The rest of the places were cafe shops and bakeries that all weren’t hiring unfortunately.
Defeated and depressed, I went home and cooked up/cleaned up what little the fridge had and made a fried rice with every vegetable from brussel sprouts to corn. I did something different though, in which I believe you are SUPPOSED to cook each component individually, as opposed to throw in all in a giant wok. Turns out, this is clearly the smarter thing to do as nothing was burned or over cooked and this allows the wok to get to a higher temperature again for each ingredient! Lesson learned!
Day 213
Still unpacking today and slowly making progress. The majority of our things are in and the kitchen stuff is just about set up 100%.
I met the neighbors today and they have this beautiful garden with every vegetable you could imagine, in addition to herbs for days! We did some small talking and long story short, we now have a gigantic bag of fresh tomatoes, cucumbers, jalapenos, and roma tomatoes! They are huge compared to the store bought ones! Can’t wait to cook some stuff with them tonight!
Day 212
This was the the beginning of my extreme job hunting and major unpacking at the new place. With little money and no job, making new dishes everything became quite difficult :/
So, in order to practice something, I began working on my bread making again and making what ingredients in the house as dinner for my housemates. I was able to practice my focaccia recipe again!
Definitely hoped I could get a decent job at this point in my time.
Day 211
For the final day of Vietnamese month, I decided to make “Thit Heo Nuong Xa“ (which roughly translates to grilled pork chop!)
A classic Vietnamese styled way of cooking porkchops! The meat is left to marinade in a fish sauce based blend overnight to really absorb that unique flavor! Despite my lack of ability to take decent photos, the pork chop tasted absolutely amazing!! The meat was tender and juicy, but the marinade made the flavor the perfect amount of acidic, salty, and spicy! I wish I had made more! Highly recommended!!
Overall, I would give my attempt at Thit Heo Nuong Xa an 8.5 out of 10
Source
Day 210
Today I made “dau que xao nam bao ngu“ (which roughly translates to “Green beans stir fried with oyster mushroom and garlic”)
A classic dish that my mom actually would make for us when we were little! The green beans have a great way to absorb all of that savory flavor from the garlic and mushrooms, which really makes the soy sauce and oyster sauce stand out! The perfect side dish to accompany any main course!
Overall, I would give my attempt at dau que xao nam bao ngu an 8.5 out of 10!
Source
Day 209
Today I made “Sinh To Thanh Long” ( which translates to Vietnamese Dragonfruit Shakes)
I wanted to try something with the fresh dragonfruit I saw at the market today and also wanted to fulfill my love for smoothies so I thought, why not?
Dragonfruits naturally have a very neutral flavor to them so compared to other fruits, they need a boost of sweetness that will really bring out their flavor! This is where the condensed milk comes in <3
Overall, the flavor is surprisingly refreshing and with the crushed ice and creaminess of the dragonfruit, it makes a great alternative to your typical milkshake too!
Overall, I would give my attempt at Sinh To Thanh Long an 8 out of 10
Source
Day 208
Today I made “Tom Rang Muoi”! (which translates to “Salt and Pepper Prawns”)
There is this great chef named Luke Nguyen that is a Vietnamese native that loves sharing amazing food and Vietnamese culture! This is the first of three of his recipes to finish off Vietnamese month!
I was able to find some very fresh prawns at a local farmers market and decided to give this a shot! The way the prawns are cooked with the smoked spices allows the shrimp to have the exterior shell still on and ultimately makes it an extra edible crunch when eating it! The chili and lime really makes this the perfect beer snack <3
Overall, I would give my attempt at Tom Rang Muoi a 9 out of 10
Source
Sugar Cream Pie with an Apricot compote and “pie crust”
Photo courtesy of official Facebook page
Croque Monsieur
Photo courtesy of official Facebook page
Ham, Fennel, and Cabbage Soup
Photo courtesy of official Facebook page