The career advisor from my school hired me for a catering gig yesterday. Going into it all I knew was that it was going to be a nine hour shift, I needed to bring my knives, my Chef jacket, and it was a private party. When I got there it was a very nice home with a little farm on it. 120+ people were going to attend this party and the theme was a toast to the end of the […]
Categories: Becoming A Chef: Blogging about Culinary School, Random Rants
What’s the plan for today? Well, Mindy works during the day and I have class at night…yeah. Tomorrow we’re going to eat at the Dahlia Lounge (click). Anyway, we kick ass. Love you Mindy!
Categories: Random Rants
Every month Foodbuzz.com has a 24, 24, 24, event where 24 bloggers have 24 food events in 24 hours. There are approximately 2,600 Featured Publishers and over 18,000 members of Foodbuzz and out of those 24 are chosen each month to have a 24, 24, 24 dinner party so being picked is an exciting event, being picked twice in four months is like winning the lottery. The last time I was picked for a 24, 24, 24 event I submitted […]
Categories: Becoming A Chef: Blogging about Culinary School, Restaurants • Tags: Foodbuzz, herbfarm, Restaurant, Seattle, Woodinville
Breakfast is served! Potatoes Anna (Click for recipe) Apples Anna Equipment: Cast iron pan Ingredients: Thinly sliced apples, use a mandolin Sugar Valencia Orange, zested and juiced Procedure: Heat up the pan then add a little orange juice then arrange the apples round and round about a half an inch up Place in the oven at 375F let cook for about 5 minutes then remove from oven and flip Pour in a little more juice then cook for another 3-4 […]
Categories: Becoming A Chef: Blogging about Culinary School, Breakfast, Eggs, Potatoes • Tags: Breakfast, Cooking, Cooking Blog, Eggs, Food, Mirepoix, Potatoes Anna, recipe
My team rocked it last night. We were one person down and we cranked out this meal about 30 minutes earlier than everyone else in class, I was pretty damn happy about that. The presentation needs work but the flavor was all there. I would have liked the pork to be a little less done but we have to follow those crazy health department rules, oh well. What you see on the plate is a cumin, paprika, oregano, salt, and […]
Categories: Becoming A Chef: Blogging about Culinary School, Pork
There’s the cut that I want to punch in the face……still practicing! Equipment: Saute Pan Ingredients: Butternut Squash, cut into tourne Butter Water Salt and Pepper to taste Procedure: Place the squash inside the saute pan with the butter and a half and inch of water When water evaporates stir a few times, season and remove from heat Enjoy, Eric
Categories: Becoming A Chef: Blogging about Culinary School, Vegetarian • Tags: Butternut Squash, Cooking, Cooking Blog, Dinner, Food Blog, French, recipe, Squash, Tourne
(Click each picture to make it larger) We had a substitute Chef in class yesterday because our normal Chef was flying off to a Kitchen-Aid Food and Wine Festival in Michigan so were in full French cooking mode. Our substitute Chef is French and is super high energy like me so it was nice injection of energy into the class. We made this as well as another dish I will post shortly and if it wasn’t for the pork I […]
Categories: Appetizer, Becoming A Chef: Blogging about Culinary School, Vegetarian • Tags: Cookign Blog, Cooking, Food, Food Blog, French, Provencal, recipe, Stuffed Tomato, tomato
Coming soon to a ericriveracooks.com near you. Give me a few months on this one. SCIENCE PROJECT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Eric
Categories: Uncategorized
Notes…….VERY ROUGH DRAFT Equipment: Roasting Pan Tongs Ingredients: Pork Loin, trussed and de-boned Seasonings Procedure: Sear the pork loin on both sides Place in roasting pan fat side up at 350-375F Rotate pan during cooking process Cook to 140F internal temperature, the goal is the bullseye Remove from heat and let rest Finish sauce, deglaze pan, build sauce, finish plate Carve meat 1/4″ thick and serve
Categories: Becoming A Chef: Blogging about Culinary School, Pork
Thanks!
Categories: Uncategorized
Just do it. Why yes, I do have control issues. Chicken was awesome (Rosemary, Thyme, and Sage between the skin and stuffed in the carcass) but I messed up the gravy…….a gravy that I’ve done a million times……..oh well, that’s the last time I’ll mess it up. I bought 3 whole chickens for the weekend, I’ll get it right and never look back. Eric
Categories: Random Rants
Roasted Chicken with a Lavender Gravy (Click for recipe) Equipment: Cotton Twine Roasting Pan Thermometer Ingredients: Whole Chicken Oil or Clarified Butter to Season 2 cups mirepoix Procedure: Wash and dry the chicken the truss with twine Sear in pan or oven Cook in oven at 425F for the first 15 minutes or so then reduce temperature down to 375F for the rest of cooking Rotate pan every 10-15 minutes Add mirepoix during last half hour of cooking and baste […]
Categories: Becoming A Chef: Blogging about Culinary School, Chicken
Chateau Rosti (Click for recipe) Aioli on Artisan Olive Bread (Click for recipe) Grilled Corn with Butter and Basil Shawna’s Salad Fried Pork Chop (Click for recipe)
Categories: Dinner, Random Rants • Tags: Aioli, Chateau Rosti, Cooking Blog, Corn, Dinner, Food, Pork Chop, Salad
(Click each picture to make it larger) The elusive picture of Eric….. My wife took these pictures while I was getting dessert ready, peaches with a reduced balsamic. Some of the pictures are a little fuzzy because I move so freaking fast! The end result was a great black on black syrupy balsamic with a touch of baker’s sugar and some grilled peaches. Awesome Eric
Categories: Dessert, Random Rants • Tags: Balsamic Vinegar, Cooking Blog, Dessert, Dinner, Food, Peaches, recipe, Reduction
(Click each picture to make it larger) We made this in class last week and I was looking for a way to make it my own. Normally, this potato would be cooked with a roast but I have a few friends that are vegetarian so I wanted them to partake in the meal so I roasted this potato with a mirepoix towards the end of cooking the potato. This process takes a little over an hour and involves cutting the […]
Categories: Becoming A Chef: Blogging about Culinary School, Potatoes • Tags: Chateau Rosti, Cooking, Cooking Blog, Dinner, Food, Potato, recipe
