Some of my favorite quotes;
"When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about." -Thomas Keller
"..Firm in the knowledge that there is nothing so satisfying to the spirit, so defining of our character than giving our all to a difficult task." -Barack Obama
“You can’t let a little press delude you into thinking you’re great. I like to stay downstairs, thinking I suck and pushing myself so I get better and better. If you believe your press, your learning curve stops.” -Dale Reitzer
"Flavor is memory"-Ferran Adria
"Live Passionately" -State of Virginia
"Butter, Love, and Hardwork"-Chris Ford
"Simplicity is complexity revisited."-Rj Cooper III
"I love you"-Family and Friends
A post from France, pictures, and video tour of the village to come soon. Thanks for reading.
-COLLIN
Tuesday, June 28, 2011
Sunday, June 19, 2011
On Hors d'œuvre
Time after time I find hor d'œuvre at any type of function to be lackluster at best. With hot dishes being passed and becoming cold after time, uninspired flavors, same items time and time again, and lacking in execution, I set out to become creative and try some new things.
"Chips and Salsa"-Corn Tortillas stamped and baked in muffin tins to create a bowl, filled with a beautiful Pico de Gallo, topped with tomato water foam.
"Shrimp Cocktail"-Pickled horseradish strips wrapped around broiled shrimp, nestled in a hollowed cherry tomato. One bite with no sauce to dip into, but flavors the same as Shrimp cocktail.
"Macaroni and Cheese"-A personal favorite dish of mine, in its modern form especially exciting me. Toasted bread crumb Cappelletti, Chedder and bacon mornay sauce, bacon bits, and fresh herbs. One bite, an explosion of bacon cheese sauce in the mouth.
Tortilla Espanol-Having cooked in Spain, this dish is close to me. Egg, potato, and yellow onion cake stamped into one bite circles, with a beautiful paprika aioli on top.
Vietnamese Spring Rolls-With Vietnam being my most desired travel destination, and Vietnamese cuisine being my favorite, this was an ode to the country and cuisine. Delicious and fresh. Rice paper, Vermicelli noodles, five spice marinated hanger steak(I know, not Vietnamese), pickled varieties of radish and cucumber, basil and cilantro.
Pork Tenderloin-Marinated in fall spices, red wine, whiskey, grilled, and served on crostini with my own apple butter. Out of season, but wonderful all the same.
PB&J Lollipop-Having eaten peanut butter and jelly every day in high school, and loving every single one, the flavors make sense and continually make me happy. Virginia peanut parfait, poached peeled noir grapes, stuck on a lollipop stick, dipped in mint scented and sweetened lamb fat, and rolled in chopped Virginia peanuts. Incredible.
Dill pound Cake-Inspired by Nordic flavors and mentor and friend Pastry Chef Chris Ford's Basil Pound Cake. Dill pound cake with a beautiful Cucumber foam.
Everything came out moderately well, execution could be enhanced and perfected, but proud nonetheless.
And as a matter of house keeping and keeping all five of my readers informed, I will be heading to Cabris, France, just north of Cannes on Tuesday the 21st. I will be cooking at a five room hotel, L'Auberge du Vieux Château, for the summer. Following my stint working, I hope to transfer to a vineyard in France or Italy for the crush, and learn the process of wine and importance of terroir through the fall season. I couldn't be more excited-or surprised, having just confirmed all the details a mere two weeks ago. Wish me luck, and see you soon!Spain, Denmark, and now France! My crazy dream from the high school years of traveling the world by cooking, has somehow become reality! More blog posts from France to come.
"Chips and Salsa"-Corn Tortillas stamped and baked in muffin tins to create a bowl, filled with a beautiful Pico de Gallo, topped with tomato water foam.
"Macaroni and Cheese"-A personal favorite dish of mine, in its modern form especially exciting me. Toasted bread crumb Cappelletti, Chedder and bacon mornay sauce, bacon bits, and fresh herbs. One bite, an explosion of bacon cheese sauce in the mouth.
Tortilla Espanol-Having cooked in Spain, this dish is close to me. Egg, potato, and yellow onion cake stamped into one bite circles, with a beautiful paprika aioli on top.
Vietnamese Spring Rolls-With Vietnam being my most desired travel destination, and Vietnamese cuisine being my favorite, this was an ode to the country and cuisine. Delicious and fresh. Rice paper, Vermicelli noodles, five spice marinated hanger steak(I know, not Vietnamese), pickled varieties of radish and cucumber, basil and cilantro.
Pork Tenderloin-Marinated in fall spices, red wine, whiskey, grilled, and served on crostini with my own apple butter. Out of season, but wonderful all the same.
PB&J Lollipop-Having eaten peanut butter and jelly every day in high school, and loving every single one, the flavors make sense and continually make me happy. Virginia peanut parfait, poached peeled noir grapes, stuck on a lollipop stick, dipped in mint scented and sweetened lamb fat, and rolled in chopped Virginia peanuts. Incredible.
Everything came out moderately well, execution could be enhanced and perfected, but proud nonetheless.
And as a matter of house keeping and keeping all five of my readers informed, I will be heading to Cabris, France, just north of Cannes on Tuesday the 21st. I will be cooking at a five room hotel, L'Auberge du Vieux Château, for the summer. Following my stint working, I hope to transfer to a vineyard in France or Italy for the crush, and learn the process of wine and importance of terroir through the fall season. I couldn't be more excited-or surprised, having just confirmed all the details a mere two weeks ago. Wish me luck, and see you soon!
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