Posting Under The Influence..... Valid, right?

After a full day at Le Cordon Bleu I am wiped out. First, we had Health Card day in which everyone got a Health Card which is required for anyone handling any food or drink. Mine was expired, as was Rene's, so we went through the whole drill, the class, the tacky movie (alright, it was worth watching as a refresher...) and finally the Hepatitis A vaccine (Ouch!) but also worthwhile I guess.

After that came Orientation Day, a grueling day full of speeches from Executive and Master Chefs extolling the rigors of the Culinary Field, yet trying to fill you with enthusiasm and pride about your new chosen profession (yeah, right.... little do they know what they're in store for...lol), but then you need to pick up your uniforms (heavy bag, 5 full sets which I still need to hem), books (OMG, 24 hardcover books that weight a ton and which I need to drag to the car!), then industry approved shoes (complete with steel toes, gel insoles and look as attractive as prison headmistress's attire), then USB drive, computer access and ending with an ice cream social (yes, really! Talk about contrasts....), but I was winded after all that and ready to go home.

I must admit to no longer being used to long days (this was a half day..... but), especially to being on my feet for 16 hours days full of stress and deadlines (my, how easy it is to let it all go.....), this new endeavor will really put me to the test beginning with the first Exec. Chef's questions to name the 5 Mother Sauces (Bechamel, Espagnol, Veloute, Tomato and Hollandaise) and all it's derivatives (too many to name folks!), but you get the idea, this is the French Version of the world so I am very pleased, YAY! for me!

After having a good talk with one of my future teachers (a German Exec Chef who everyone stays clear of), I learn one of the class sections will be devoted exclusively to "sauces" (which are my reason for living and being a "Saucier" would be heaven!!!!....), so I am happy looking forward to everything. There is also an on-site restaurant which is run by students and faculty (we get 50% discount!) to practice at and since this is an accelerated course, it will be intense and all consuming..... what a challenge and a whole lot of work!

Anyway, here I sit (while Ricardo watches boxing matches on TV that I can't stand) while I sip on some 100% Agave Reposado Tequila (Woohoo! I'd forgotten all about it.... sitting there all alone on the shelf atop the stove), with some limes and salt. The warmth and comfort is infusing my body and I am forgetting all about today's schedule and Monday's schedule and the "I don't give a fig" attitude is definitely here..... I have to admit that my drinking days are long over but there 's something to say about this..... although if I lived in California a different tune would be sung, but that's another story.....lol

Dinner time invariably came around so I had to get to it and put something together. What did I come up with? Had some ground meat on hand, seasoned it a lot, found some Phyllo in the freezer and produced a Moroccan Pastilla (a pie filled with fowl or meat and spices enclosed in a phyllo shell) and served with some White Rice I also had in the fridge.

Moroccan Pastilla is is an elaborate meat traditionally made of squab. As squabs are often hard to get, shredded chicken is more often used today; pastilla can also use fish as a filling. It is typical of Morocco and highly regarded as a national dish. It is a pie which combines sweet and salty flavors; a combination of crisp layers of the dough, savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar. The filling is made a day ahead, and is made by browning the meat pieces in oil. The pieces are then transferred to a bowl, and with the remaining oil, onions, water, parsley, and various spices are cooked. The liquid is then chilled, and after, thickened to form a custard-like sauce with beaten eggs. The flesh and skin from the bones is shredded and added to the sauce, and it is chilled overnight. In a round pizza pan, the first dough layer is added, and butter brushed onto it. The cook adds the sauce over the dough, and places two more sheets on top. It is then dried, sprinkled with confectioner's sugar and perhaps more cinnamon, and served.

Moroccan Pastilla- A wonderful dish!

3 1/2lbs whole chickens, cut up into 4 pieces skin removed
1 onion, minced
salt and pepper
3 3/4 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/4 teaspoons cumin
1/4 teaspoon cayenne
1/2 teaspoon saffron thread
1/2 teaspoon turmeric
1/2 cup raisins
1/3 cup green olives, sliced
1/2 cup sweet red pepper, chopped in small squares
1 small onion, chopped
1/4 cup chicken stock
4 eggs, lightly beaten
1/4 cup fresh cilantro
1/4 cup fresh parsley
1 cup blanched almonds,(whole)
4 tablespoons powdered sugar
3/4 lb phyllo dough

In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock. Add raisins, olives, red pepper.... Simmer gently, covered, until the chicken is cooked, 45 minutes. Remove the chicken from the sauce and let it cool. Remove all the bones and tear the chicken into 1 inch pieces, bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.

Add the chicken, cilantro, parsley, salt and pepper and mix well. Preheat oven to 375°F. Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes. Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon, set aside and reserve the rest of the cinnamon sugar for a garnish.

Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter. place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches, brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet. Spread the chicken mixture on the phyllo and sprinkle with the almond mixture. Fold the overhanging phyllo up over the chicken and almonds and brush with butter, then continue adding 7 more sheets of phyllo to the pie as your did before. Tuck all the overhanging edges under the pie and brush remaining butter over top of the pie. Place in 375F oven and bake until golden brown and flaky, about 20 minutes, sprinkle the garnishing cinnamon and sugar over top.

NOTE: This is a basic recipe but I frequently exchange the chicken for ground beef, pork or whatever I have on hand. Above all, TASTE and season accordingly, BE FEARLESS, it can only improve on this!!!!!
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Please don't be put off by the number of ingredients (I was "feeling no pain" and it came out wonderfully- I don't need funny comments about this either, trust me, it was amazing!!!!) and it's easier than you think. You can get Phyllo in the frozen food section at the market (I keep it on hand and use for Spanakopita, Strudel, Feta Turnovers, Napoleons and a whole list of other incredible edibles that will delight and amaze you!). It's also easier to handle once you get used to it, you just need to give it a go!

Anyway, I will go back to my activities which promise a sound and heavy sleep but we've got a couple of pieces of Pastilla left over calling my name that I can have another slice before falling unconscious....lol.... Have a happy weekend and we'll talk soon....

We have a saying: "Giving oneself over to the arms of Morpheaus (the God of Sleep)".... I think I'll go look him up.....lol

Living in the Land of the Crazies.....

I guess those of you that are in the good 'ol USA (is it that anymore?) can relate to living in this crazy land during the last couple of months, right? I am so ready for all this election nonsense to be over..... Yes I know it's a civic duty and a privilege and all that (I voted the first day of Early Voting so this is just me complaining), but you can't turn on the radio, the TV or drive down the street without being bombarded by candidates.... OMG!!!!! All that money being wasted on terrible ads- and they ARE terrible! Maybe in other places it's not as bad as here where the world has decided to come watch the circus unfolding before our very eyes..... It's so sad to have to choose the least worst instead of the most capable person, but such is life I guess......

Good thing is that with all the school details coming to a head that's pretty much all I have time for. Just getting everything done on time, all the paperwork needed to get registered at school, transcripts obtained (what's that "must be in a sealed envelope and no one can see inside" business, that's crazy!), registering for Federal, State, local financial assistance and ALL the forms this entails, being confessed of everything in the world on details you don't even tell your close relatives, which drives me up the wall..... schedules, uniforms, equipment, travel times, more expenses, more debt.... AAAARRRGGGHHH!!!!!! it's enough to make one insane (luckily we've already achieved this so we can skip a step.....) and just thinking about the student loans that will be left, waiting to pounce once we've graduated..... OMG!

But under the present state of affairs it seemed like a good idea to go back to school, after all, how much getting up late and lolling around the house can you take? Unless cleaning and watching the tube is your thing, something had to give and school was it. Gives me nightmares actually just thinking about having to pay off student loans later, but like Scarlett famously said: "I'll think about that tomorrow...", a good idea if I could just train my mind to stop thinking about it. First off will be just trying to get back into the routine of long days on my feet since most of my classes, except for the general education ones that is, will be standing up and "doing". I remember when I opened my last restaurant after having an office job for a while- it was murder! Everything hurt and I ended up with the neighbor who was a "quackerpracter" because I couldn't even straighten up...... Ah, the memories of tortures past that I have to look forward to.

Anyway, nothing to be done but "just do it", get down and get it done. Sooner or later one gets used to anything and we will get used to this too, just a matter of habit. It will do good to get back "into it" and be productive for a change. I kept waiting for the "situation" to change and improve but nothing was moving and only seemed to be getting worse and sitting around was no longer an option so I thought I might as well. Rene decided to come along and so I'll have him as company on our new adventure, and what an adventure it will be. Goody!

So for now everything is done and we're all set. Not used to the routine yet or the hours, but no sense thinking about that, it will come after all, in time. I'm excited about a new adventure and I hope once we're done that we will not only find satisfactory employment but a whole new challenge as well. Plus if you think about it we'll be getting a truly mobile education that we can use anywhere in the world where food is served. I like the thought of not being hemmed in to any geographical area and being able to go anywhere.... nice.

Of course I also think that what am I doing gearing up for a whole new adventure at a time when most people are gearing down, but I figure "use it or loose it" so it should be good to keep active and always learning and practicing stuff I like to do anyway. Besides, I've been in the food business for many, many years (more than I care to admit to) and this will only refresh and hone my skills plus give me formal acknowledgment of my years "out in the field" and lastly I figure, it can't hurt, so why not, eh?

Even if I won't have as much time as before to sit and write, I expect to be able to continue my journal as time goes by and keep you up to date as to our progress in the wonderful world of all things culinary. Don't forget to stop by and check in and see what we're up to. It promises to be a most satisfying journey.....

Happy Halloween to everyone. Feliz Dia de los Muertos, Feliz Dia de Todos Los Santos, Happy Election Day and anything else I've forgotten to include..... Fall is here along with the lovely cooler weather (Yay!!!!!! Finally the heat is gone!) and sooner rather than later we will be planning Thanksgiving and Xmas...... My best wishes to all of you, we'll talk soon......

Moving Companies.... Packing.... UUFFF!

The house is looking kind of funny, with most of "our" stuff packed away it now looks like somebody else's house but that's ok, except for kitty who is really resenting loosing some of her favorite spots for napping and scouting the local wild things that pass by the window.... she's an adopted Yucatecan feral kitty who has done a good job of training us to do her bidding... she's definetly a keeper and so she will come along for the ride....
Had to go talk to the vet yesterday about calming kitty down since she doesn't do well in the car or in her carrier (does NOT like being cooped up), she dislikes closed doors (like when you go to the bathroom), and she can stand in the middle of a room and give you "the look" which clearly says "submit to me human!".... she also talks (really.... ) and is a great communicator (which means she always gets what she wants), like I said, we've been well trained. Vet gave me some pills to give her so she wouldn't make our drive "the trip to hell".... and so we needed to try and see what the correct dosage for her is (she's petite and the only family member that actually sticks to the Atkins diet for she only eats protein in the form of fish or shellfish), I should ammend that to include eating rotissery chicken from Mega ONLY! (yes, I've tried the others and they're no-go, lol) anyway, tried half a tablet ground down to a fine powder and mixed with butter and then smeared on her little leg (which she promptly cleaned with a look of !YUK, what are you doing?".... but she took the medicine.
About 30 min later, her third lid came up (I hate seeing this) meaning she was under some influence and she started walking "tipsy"... so forget the nap and I stayed around her worried she might fall or trip or whatever since it didn't keep her down.... she didn't want a nap, kept getting up and doing the rounds.... with me following... (I know, I know.... worry wart me), I only saw an effect for about 2 hours actually and not the 6-8 the vet told me about... guess she's going to need more meds (can I have some? I was a nervous wreck after the experiment! I thought she'd get sick or something...) so will try again after a couple of days so she doesn't get ticked off at me.... we're leaving friday so I better get a move on....
Going down my TO-Do list brought me to interviewing moving companies and getting quotes to get our stuff to the center of Mexico and our storage.... we don't have much furniture, just a stove and fridge, some boxes and other stuff but nowhere near a full house anymore. I keep trying to move light and would love to just lock the door and walk away from everything but my husband and son need their "stuff" and keep loading me down.... oh well, guess everyone is different and get security from different things, huh? Me, I like to own nothing (well, maybe kitty most days...) so I can pass along 2 companies that made appointments and kept them, they were even on time! TA DA.... it does happen, folks!, these companies are:
Transportes Mendez at 929-5745 and Muebles y Mudanzas at 983-0198- they arrived, we showed them everything we are taking, they made some notes and gave us a quote of about $7000 mxn including insurance, loading and unloading- complete service. They can also do a dedicated truck (only your stuff for more than twice) or a shared move (which we are doing for the price stated), will take between a week to 2 weeks. They have GPS on their trucks and will give us the driver's cell phone to keep tabs on him if we want to. He will call us when he is almost set to arrive so we can meet them too. 50% down - balance on delivery, official receipt too.
Haven't decided on who to use but we are set and almost ready to go.... now all I need to do is cancel the phone and SKY service and we are off!!!!
The good-bye dinners have begun and only have one more friend to meet with and we are done! Days will fly so I'm getting errands taken care of so we don't have to hassle at our new destination for a while....
Since the heat has been here now for a couple of weeks (sooner than other years and even locals say this is the earliest heat ever!) and my husband and son react badly to the heat and humidity (which is the reason for the move), we're leaving just in time to not only escape the heat but get our of Dodge before Spring Break.... OMG.... everyone goes out of town then, too much traffic and we don't want to get caught in it....
We will drive to Villahermosa, Tabasco first (having lunch with business associates in Campeche along the way) and spend the night there and then head towards the center of Mexico the following day.... lovely sights await us and most excellent food too, can't wait!
Keep checking in for a full blow by blow account of our adventure!

Creative Food Professional For Hire....

I am on the hunt for a great position either as a Personal Chef, Estate Manager or Executive Assistant for a prominent family in their Estate. Open to location....
Creative professional guarantees excellence in all projects....
For a brief look at my resume: http://www.webstarts.com/chef4u
You can also browse through this Food Blog and get an idea into the variety of offerings you could expect, and so much more!!!
"Tell me what you want and we can achieve it together!".....