Diets & Dietary Restrictions:
I choose to do a diet called 17 day diet. It is a book that relates to different diet each phase. Each phase is different. So I did the diet for a week and my daily menu consisted of chicken, fish, vegetables, no grain, water/green tea. you are supposed to each until you feel full; not to the points of exploding.
Recipe for lettuce wrap:
- 1 baked chicken breast, diced
- 1 scallion, diced
- ½ cup chopped red grapes
- 2 tablespoons chopped celery
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 to 3 Boston or iceberg lettuce leaves
After a week of starting this diet I feel that I have more energy, and losing weight because of not eating to the point of your so full you don’t want to move. When you first start this diet you will feel that you are hungry after eating your meals, because you stop when you don’t feel hungry anymore causing you to stop without being overfull. As a chef when you work, you taste the food you make causing you do not be overfull. This diet is the same and both relate to each other. I would continue to follow this diet because it works.
Innovate: Blow Torch
Blow Torch is used to apply a flame in direct contact with an object. Most people use this for metalworking, but chef’s use it for créme brûlee. This tool is from ancient origin used by gold and silversmiths. It is also called a blowlamp. In 1797 or 1799 from a German inventor August von Marquardt invented a blowlamp in Eberswalde.
This blowtorch falls into the category of a product and is still used today by different workers. Rarely you see it in a kitchen, but when you do, you know there is going to be créme brûlee.
This began as a blowlamp, which was an oil wick lamp with a mouth-blown tube alongside the flame. This used kerosene because it was safer and less cost. In today’s world the blowtorch uses gasoline. It is important because it is the only way to get a nice golden brown canalization on top of a créme brûlee, without burning the sugar to quickly. This has affected me by now being able to make créme brûlee much faster, safer, and consistent.
The Global Kitchen
What makes a meal? What I think about this question is that it is not all about the food but more about who you are with; family and friends. A meal is the conversation starter which allows you to open up and enjoy the day/night.
Definition of a meal:
A cuisine I feel connected to is Italian because I am Italian. I have been around Italian cuisine my whole life and have traveled to Italy 4 times. It is what i’m most comfortable in when cooking. I also really enjoy the food that comes from Italy; for example Osso Bucco and risotto. I love it when the meat is nice and tender from the braise that restaurants do, and the creamy risotto with the salty mushrooms. The dish balances it self with the tender and flavourful osso bucco and salty, creamy risotto.
Blog 1: Purchasing and cooking meat and game ToF2
I have chosen a t-bone steak from a cow because it is one of my favorite steak cuts. The cow is one of the most eaten animal around the world, and is also an animal of worship. The cow dates back 10,000 years ago from the Middle East. The t-bone steak cut comes from the sirloin of the cow or the back just below the round and above the short loin. The t-bone steak got it’s name because of well the t-bone shape the bone makes around the meat. It has two chunks of meat on either side; one is bigger then the other, and had a bone running down the middle of the steak.
A piece of steak like this can cost around $10-20, but a beautiful steak could cost up to $50. This steak is usually eaten with a red wine, vegetables, and maybe some potatoes. You can cook this steak on a barbecue with some salt and pepper, or a grill/frying pan. You want to get the grill marks onto the steak for a good presentation. These methods are good for this steak because of the bone, it will give the steak come flavour and hold the steak in place.
T-bone Steak Recipe http://www.foodnetwork.com/recipes/food-network-kitchens/pan-fried-t-bone-steak-recipe.html
Total Time: 52 min Prep:5 min Inactive:35 min Cook: 12 min
Yield:2 to 4 servings
2 pound T-bone steak (about 1 1/2 inches thick)
Coarsely ground black pepper
1 to 2 tablespoons oil, like peanut, corn, or soy
Serving Suggestions: Compound Butter
About 1/2 hour before cooking the steak, bring it to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.) Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes. Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.
Blog 4: Preservation
I chose raw tomatoes to make tomato sauce, which is using the method preserving. Making to tomato sauce.
First off you need to use a parring knife, or small knife to cut the bottom of the Roma tomatoes and place them in a pot. You can also cut the tomato into chunks, depending on your choice. Once all your tomatoes are cut, you turn on the pot at medium heat and bring them to a simmer, and keep it at a constant simmer for 30-90 minutes depending on the taste and consistency you want the tomatoes to be.
Once the tomatoes are cooked and to your liking, you get a potato masher and use it to get the juice out of the tomatoes. Then you get your jars and place the tomatoes into the jars and close them tight. If your not sure if there closed tightly, you can get a pot with water and bring to a boil and place the jars of tomatoes into the water for 5 minutes and take them out and they should be sealed tight.
I was successful because I have been making tomato sauce since i was 7 with my grandparents and mother. Personally I would just use my hand to crush the tomatoes, but using a masher is easier and less time consuming.
Blog 3: Fruit Hunter
I went to the St. Laurence Market because it was close to my school and I stopped there after my classes. It was fast and efficient, rather than finding a market near my house.
I chose figs as my fruit because I ate them once when I was younger and I don’t remember the taste or how to use them in cooking. Now that i’m becoming a chef I would like to use figs in a dish. Figs originally came from Northern Asia Minor, and the Spanish brought them to america in 1520. In 2500 B.C. people used figs as a sweetener before the discovery of refined sugars. But North Africa and the Middle East still use figs as sweeteners today. The original name for a fig is Ficus (http://homecooking.about.com/od/foodhistory/a/fighistory.htm)
Figs bloom in the spring and go for about $1,25 each fig and about 28 in a tray costing a total of $35 for 1 tray. (http://www.almanac.com/plant/figs) When you purchase a fig and you want to eat it, you can eat the entire thing except for the stem, which makes it a “good bang for your buck”. When you eat the fig it will taste sweet and delicious.
If you want to make a nice tasteful dish from using a fig, you can make a fig salad or a fig and lemon chicken. You would not want to cook the fig, instead just cut it up like the salad on the left. But you can cook the fig a little to make a nice brown skin like the figs on the chicken.
15 m 4 servings 141 cals
- 2 heads romaine lettuce, chopped
- 2 oranges – peeled, pith removed, and cut into segments
- 1/2 cup crumbled Gorgonzola cheese
- 2 fresh figs, cut into 1-inch cubes
- 1/4 cup vinaigrette dressing, or to taste
Recipe – Chicken
1 h 12 servings 323 cals
- 1 lemon, juiced
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 1/4 cup water
- 1 1/2 pounds dried figs
- 1 lemon, sliced
- 12 chicken thighs
- salt to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried parsley
I realize that you don’t always have to use vegetables and meat for a dish, but instead add fruits to whatever dish you want to create. It will add more taste and flavour to the dish. As a chef you need to have various ways of making beautiful dishes.
Blog 1: Culinary Biography
My name is Nicholas Del Fatti and I am hoping you enjoy my very first blog. I am not a professional blogger, however I am a first year student at George Brown College (Culinary Management).
Growing up in an Italian family, I discovered early on, that my family spends a tremendous amount of time in the kitchen. You may say it is “ground zero” of many a discussion concerning events and experiences (both good and bad) that occurs daily in my young life.
Almost all of these discussions took place during meal preparation. Talking while dinner was prepared is the normal process that my mother uses in order to get an update to my everyday life. Everyone knows that cooking is part of every day life, however, I truly believe that cooking is more than the necessity for nourishing our body….it is a necessity in feeding our souls.
As a first year student in Culinary Management at George Brown, I now have a new family and hope to utilize this Blog as a tool to share our experiences and opinions concerning the weekly events that we will be sharing in the next 15 weeks.
I want to be a chef because through food I am hoping to create those special types of dishes that make people happy (feeding their souls). I have a long way to go before getting to this goal!
I realize that cooking at home and working in the industry is very different. I had an opportunity to work my uncle’s Italian Fine Dining restaurant in Unionville (http://ilpostinoristorante.com/) for a few weeks before I went to college. The experience was amazing. I felt comfortable in the kitchen (even after burning my hand) and solidified my choice of pursuing a career in Culinary Management.
“The Greatest dishes are very simple” – Georges Auguste Escoffier*, the “Emperor of Chefs”, Chattering Kitchen. Retrieved from http://chatteringkitchen.com/culinary-quotes/
*Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.
I must start off simple. One does not miraculously become a chef overnight.
Sharing our experiences and ideas is important. There are many Culinary Blogs out there for inspiration, but one in particular http://pinchofyum.com/ (see below) is what I would like to emulate at this time. It is simple, it has great photos and it shares the opinion of the writer referencing their recipe of the day.
May 25, 2015