So we had a four day weekend and today we were supposed to go back to work today...
So this morning i drug myself out of bed and prepared for another 12 hour shift
But when i got to work i found out that the restaurant was closed...we were just doing mise en place for tomorrow for about four hours...
after that the sous chef invited us over for a bar-q at his house (outside of paris so there was a real barbeque fire and everything)
I really wish someone had told me before...i would have remembered my camera, my chapstick, rethought my whole wear-whatever's-on-top-of-the-laundry-pile early morning decision, and probably would have gone back for concealer after all...
but whatever
it turned out ok
it was fun running around a real lawn playing football, rugby, and vollyball...havent' done that in ages
and guess what
i still suck at sports
but it was fun and since it was just work people i didnt worry about looking like an idiot...
the chef is gone on vacation so i took the opportunity to take some pictures of the food...
Orange Lamb
bouillabaisse
Red tuna tartar (one of the ingredients is Heinz ketchup, now i love Heinz but i think it really overpowers the taste of the tuna)
oh and red tuna is defiantly best raw
Sardines!!
I'm scared of how Paris does the beach, if it's anything like the rest of France ... :) I'm sad about the ketchup and the tuna - raw tuna is SO good. What is the purple stuff that is garnishing (?) in the last picture? My guess was purple peruvian potatoes, but I am most likely wrong.
new york style recipe: 1 cup graham cracker crumbs; 3 tablespoons butter, melted; 2 tablespoons sugar; 2 (8 ounce) packages cream cheese, softened; 1 (3 ounce) package cream cheese, softened; 1/2 cup sugar; 1 tablespoon all purpose flour; 1 1/2 teaspoons vanilla extract; 1 large egg; 1/2 cup sour cream = stir together first 3, press into the springform pan, bake at 350 for about 8 minutes; beat the cream cheese until smooth, add 1/2 cup sugar, flour, and vanilla until blended. add egg and blend. add sour cream and blend. then pour into the crust. bake for 50 min at 350 then chill 8-9 hours.
melt 2 oz chocolate. mix with one cup of batter after all ingredients added.
put it in a cake dispenser thingy so you can squeeze it out through a tube.
after cake is poured into pan, insert the tube in the center and squeeze out 1 chocolate ball then squeeze out 6 more smaller ones inside the cheesecake all around the outer area evenly distributed.
(this is called POLKA DOT CHEESECAKE)
oh and 1 more thing. put the baking pan in a larger pan that has some water in it to protect the bottom of the pie.
The best part of going back to work after being sick is how tired you are from all the sleeping you did...
figures today would be the day the chef made raspberry tiramisu ...when i cant eat it..tragic
Frank's girlfriend came to the restaurant for dinner the other night...he painted a plate for her dessert
Miguel's(the sous chef's) anniversary was last week, so asked frank to make something for his wife
After a girl cut off the tip of her thumb with the meat slicer Chef decided that we needed a sign to tell people that its dangerous...Frank was writing and apparently was half listening to me because when he showed me the printed sign
So the Chef is going on vacation and while he's gone Frank and I are going to be experimenting with new desserts. We need to have four by the time Chef returns ...
so Im curious if any of you have ideas...
or if you just want to tell me your favorite desserts...
Desserts...something creamy. Custard-like. Something cakey around it, but not mostly cakey. Thats too dry. Maybe a swirl of chocolate. But not too chocolatey. Serve with cappicino. Send it to me.
Since I have most of the recipes and techniques down for the desserts, that frees Frank up to play around with sugar...I have been taking pictures along the progress...
This year has been one of the most difficult of my life
i have learned a lot
about food
about the french
about myself
there is no greater sin than waste
water and chocolate are enemies...water always wins
i have appalling taste in men
carmalized sugar, its hot, sticky, and if you get it on you it just keeps burning and you cant get it off
germans and japonese make the best knives
no one likes george w bush
raw meat is yummy
so is raw fish
i still dont like tomatoes or anything that tastes like tomato
tiny cuts + acid = pain
the joy of fresh vanilla beans
i heard the french dont like bush because he invaded iraq and the french were doing some archeological stuff there and they were finding evidence of aliens. then the war cause a break in to the museum vault and that evidence was stolen.
more chocolate
