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Fruits of my labor
...and she's back!
Hello one and all, another week done did in this crazy city. Another week deeper into myself; one week wiser, one week stronger. We have delved deep into the art and science of basic cookery, including some bio-chemistry thrown in the mix! In an attempt to greater understand the inner workings of the molecules and makeup of the food we are handling. The most stimulating of which being Fats: their role, and their lack their of in the more recent decades. We have strayed so far from the necceseties- replac ing, substituting, and chemically altering. All at the expense of our health, and sanity! This week was all about the grains! Here we are making some delicious Mochi, a traditional Japanese sweet. Specifically, a glutinous rice ball, which is then baked or in our case...Fried! in delicious Coconut topped with maple and cinnamon. Puffy, crispy, sticky and sweet- the perfect treat!  Another exciting event that transpired... the makings of fresh Soy milk, and Tofu! Separating the Okara, or fiber, from the beans - we each enjoyed a glass of warmed milk with a touch of Brown Rice syrup, fresh from the bean! Nothing more, nothing less, simply the best.  Next in line were the curds. Here is our instructor pressing out the Whey to form the Tofu! You all are missing out on what could quite possibly be the most delicious, pure hunk of bean curd ever imagined! ;) What tofu should be. There are so many pictures to share that have yet to be free'd from the hostage of my Sony CyberShot...All in time, all in time... In other breaking news : I managed to cut the tip of my finger off in school yesterday! It made for quite the exciting morning, that is for sure. Wrapped up in nori seaweed and bandaged by an ER nurse; I am a little out of commission, but not for lack of lessons learned! BEAR CLAW! Meaning, the method in which one cuts food, while tucking fingers under. If one ever doubted the power of the Chef Knife, behold, its amputating abilities! Not for the faint of heart, that's for sure! I would post a picture, but it is currently under-wraps. Maybe when I change the dressing I can share the gory goods! My parents came in to the city for the weekend and we enjoyed dinner at The Natural Gourmet kitchen! Back to school I went, for the famed Friday Night Dinner. Last night we dined on what could have been the best meal to date in Nueva York. Welcomed by freshly cut Rosemary breadsticks, we began the night with a fresh, peppery plate of Wild arugula topped with fennel, citrus and herbs. The main course followed, a beautiful display of Spring vegetables, Layered into lasagna with nutty pesto, and creamy pine nut ricotta. We were pleasantly surprised and equally taken aback by the next plate to rest before us. A Delicate Olive oil cake, flavored with fresh lemon, and accompanied by a scoop of Pomegranate sorbet, and a luscious rosemary truffle...Sinful. Decadent. Delicious! I felt so balanced, satisfied, and not the least bit weighed down by the meal- perfection! If you ever get the chance, I encourage you to make a reservation, and enjoy the fruits of talent the student's here have to offer! All that is left to do today is roll out my mat and follow the lead. I am working harder every day to find this peace within, the peace I know exists because I have worked so hard to culminate it's presence. It is always there, it is always waiting. I am off to peel away one more layer, to enjoy a bit of silence on this Saturday morning! Peace to you all, and gratitude. For patience, for love, for understanding. Hasta la vista babies!  related searches : Fruits
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