KZ Kitchen

Culinary Arts



One of My MCTC Professors Chef Dwyer was one of my professors when I went to MCTC for my certificate in Culinary Arts. Now he is the main chef at the Double Tree Hotel. Yes, we had to learn how to flute a mushroom. No, it is not easy.

Ewald Notter I got an invitation to attend a free class this July 8th at Le Cordon Bleu, but will decline. The blown sugar and other confections are beautiful but is that really good stewardship?

American Dietetic Association

American Culinary Federation Minneapolis Chapter

Blog

Employee Garden

Today I strolled past the chocolatier's shop and crossed the street to Trader Joe's.

Do you think my $2.99 today was better spent on Basil than the bonbon?

August 13 9:35 PM | Add a comment | Send a message | Permalink | View trackbacks (0)

Joel's mention of a hankering for some sauerkraut reminded me that we had a jar in the refrigerator. I've heard people say that it doesn't go bad, and as of this afternoon ours hadn't. I wasn't going to hold the green beans that I bought from the produce section five days ago to their title, "fresh", so I steamed half of them and blanched then froze the rest.

For those of you keeping track of my time-to-the-table, I apologize. The food and not the clock was in my sights this evening.

August 07 5:50 PM | Add a comment | Send a message | Permalink | View trackbacks (0)

When Walking Doesn't Save You Money

Orange Blossom

BELLARIA bakery & chocalatier is just a few blocks from where I'm working.

The cost of one truffle totals $2.93.

Do you think I might possibly save that much money by walking there instead of driving somewhere on my lunch hour?

August 06 10:08 PM | Add a comment | Send a message | Permalink | View trackbacks (0)

Slippered Contessa

Dinner didn't make it to the table quite as speedily as it did on Monday night. I had to stop at Wells Fargo for quarters on the way home, so we ate at 5:05p.m. instead of 4:35p.m. While waiting in line, we all watched the barefoot contessa make butternut squash tortellini with cranberry-nut topping. Boiling pasta was part of my plan for the evening, but with chicken, peppers, plaintain and peanut sauce.

When I got home, Joel made use of the quarters, by starting a load of laundry, while I chopped my ingredients. Coconut milk and peanut stir-fry sauce worked well to bring the meat, veggies, and whole grain pasta together.

Although the plantain brought color and texture to the plate, it lacked flavor.

That's all for today from this slippered contessa.

August 05 5:43 PM | Add a comment | Send a message | Permalink | View trackbacks (0)

Steamin'

65 Minutes from Work to Table

Adjusting to a 40-hour work week isn't easy. However, a thoughtful husband makes things run more smoothly.

Joel has lightened the load by offering assistance with the housework, now that we are both gone from 6:30 a.m. until 4 p.m. Monday through Friday.

This afternoon I left St. Louis Park at 3:25p.m and we had supper on the table by 4:35p.m.

No, it wasn't all leftovers! Joel husked the corn, while I snapped the fresh green beans. The ciabatta bread warmed in the toaster oven while I sliced the steak and seasoned it with Canadian Steak Seasoning, red wine vinegar, and lime flavored olive oil. I sliced half an onion and sauteed the rings in olive oil while the vegetables steamed on the stove top. While the steak sizzled in the George Foreman grill I melted butter to season the corn and green beans. A dollop of ( store bought, I must confess) potato salad completed the meal.