I'm Going to ESCF-Ferrandi to Become a Chef!

It took a long time ... but I finally made it!

About 4.5 years ago I found my passion for cooking. That was it ... I decided that I wanted to become a chef. But first I needed to take a few steps; I had to finish my Aerospace degree, get a job, make enough money for the tuition and living costs, apply for school (which I came to decide it had to be in Paris!), get accepted, get a visa, quit my job and move to Paris! All those are now accomplished and I'm starting my cooking classes in less than a week at Ecole Gregoire-Ferrandi. The past few years have been challenging and hard at times but nonetheless very exciting. Now, Meg and I are in Paris and are starting our new lives here. The feeling is surreal.

Fresh warm baguette - Paris 2011

Baked Eggs with Tomato and Feta Cheese

Best of All Falafels!

I followed this recipe and just added a bit of lemon juice. The result was excellent:
http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755

I also made two spreads to go with the falafels. One was a simple humus (canned chickpea, half clove of garlic, 1 tbsp tahini paste, 1 tbsp yogurt, olive oil, salt, pepper, cayenne pepper) and also a spicy tahini sauce (1 tbsp tahini paste, 1 pinch of cumin, 1 tbsp yogurt, 1/2 tsp cayenne pepper, 1/2 tbsp lemon juice, some chopped parsley, olive oil, salt and pepper).

Toppings: slow roasted eggplant, coleslaw, tomato, onion, etc

Tahcheen - Crispy Rice with Chicken, Safferon and Yogurt

Ingredients:

•  whole chicken legs x 2 skinned
• onion x 1 chopped
• basmati rice x 2 cups
• turmeric x 1 pinch
• full fat yogurt x 1.5 cups
• egg yolk x 1 large or 2 small 
• saffron x 1/3 tsp diluted in 1/2 cup of boiled kettle water
• slivered almonds x 1/4 cup
• oil, salt, pepper

Wash and rinse and soak the rice in salted water for 2 hours (I let it sit over night). Fry the onion with salt, pepper and turmeric. Season the chicken and add it to the onion, brown both sides, add a bit of water, cover, turn down the heat and cook for 20 minutes. Take off the heat, cover and let it rest. While chicken is cooking, beat the yogurt, mix with egg yolk, saffron and add salt and pepper. Pre-heat the oven to 250 F. Bring a pot of water to boil, salt generously. Drain the rice and cook in the boiling water just until a bit soften. Make sure not to overcook the rice, it should still be hard to eat. Drain the water and rinse the rice. De-bone and shred the chicken. In a casserole type baking dish, cover the bottom with oil and a few spoons of the yogurt mixture. Add a layer of rice, a layer of chicken and onion and a sprinkle of slivered almonds. Continue this until everything is used up, finishing with some oil or some chopped butter. Place in the oven for 2 to 5 hours (I baked it for 4 hours). Serve with yogurt and Persian style pickled vegetables.

Lamb Shank in Tomato, Onion and Eggplant Sauce

Ingredients:

• lamb shanks x 2
• cherry tomato x 1 pint
• crushed tomato x 1 cup
• red onion x 2 roughly chopped
• garlic x 4 cloves
• eggplant x 1 chopped in rings and then in half
• herbs: rosemary, thyme, parsley
• red wine vinegar x 3, 4 tbsp
• chili flakes x as much as you want
• salt and pepper
• feta cheese x 1/4 cup

Marinade:

• garlic x 3 cloves chopped
• shallot x 1 chopped
• red wine vinegar x 2 tbsp
• olive oil x 5 tbsp
• herbs:  thyme, rosemary, parsley

Marinate the shanks overnight, then cook it slowly in the oven on 300F with onion and stuff and serve on top of some mashed potato!

Orange Chocolate Cake

Ingredients:

• butter x 125 grams (1 stick)
• coco powder x 3-4 tbsp
• salt x 1 pinch
• vanilla x 1 tsp
• baking powder x 1.5 tsp
• all purpose flour x 1 cup
• brown sugar x 3/4 cup
• orange juice x 2 tbsp
• orange zest x 1/2 tbsp

Pre-heat the oven to 350F. Mix egg and vanilla, until frothy. Mix butter, sugar, zest of 1 orange well. Mix with the egg mixture. Then sift flour and coca powder. mix well. Add a pinch of salt and baking powder. Mix until very smooth. Pour into a buttered and flowered baking pan. bake for 40 to 50 mins or until a tooth pick comes clean.  Take out and cool on a baking rack.

Filling/Icing:

• butter 30grams
• crushed pecan 1/4 cup
• icing sugar x as much as you fancy
• dark chocolate x 150 grams
• orange juice x 2 tbsp
• orange zest x 1/2 tbsp

Melt the chocolate and butter in a double boiler. Mix in the sugar and pecans. Slice the cake vertically. Fill in the middle and put the halves on top of each other. Pour the extra filling on top of the cake. Let it cool in the fridge for an hour.

Orzo Salad

Chocolaterie de la Nouvelle France

198 East 21st Ave, Vancouver
http://www.chocolaterienouvellefrance.ca/

Meatball Pasta Sauce

Ingredients:

Meatballs:

• good quality ground beef x 0.7 lb
• good quality ground pork x 0.3 lb
• garlic x 3 cloves crushed
• dried chili flakes x 1 tsp
• dried oregano x 1 tsp
• dried rosemary x 1 tsp
• grated Parmesan cheese x 1 tbsp or more
• egg x 1 large
• salt x 4 tsp
• peppercorn x 3 tsp
• lime juice x 1/2 tbsp

Sauce:

• onion x 1 small chopped
• garlic x 1 clove chopped
• oregano x 1 tsp
• red wine x 1 glass (chose a wine that you enjoy drinking)
• crushed tomato x 1 big can
• basil and cilantro x a handful chopped

Mix all the meatball ingredients very well. Massage the mixture with your hands. Shape into small balls (wet your hands using cold water to shape them easier). In a large skillet, fry on medium heat until all sides are browned. Put aside. On the same skillet, add onion and then garlic and saute for 2 minutes, add oregano, then add red wine and deglaze the pan. Let it reduce to its half, approximately 5 minutes. Add tomato and a good pinch of salt and pepper. Add fresh herbs. Return the meatballs to the pan, coat with the sauce and let it simmer on low heat for 30 minutes. Serve with tagliatelle or fettuccine. Garnish with a few small basil leaves and shaved Parmesan.

Tuna Tataki

Crust the tuna loin with salt, pepper, black and white sesame seeds. Sear in a hot pan to form the crust, for not more than 10 seconds on each side. Let it rest for a few minutes. Slice thinly, dress generously with ponzu sauce. Garnish with chopped green onion.