Slow Transition.

Making the slow transition to wordpress. Not sure if I like it. Think I just have to get used to it and I may not close this one off either...we'll see. My new wordpress blog site is: http://thedelightfulchef.wordpress.com/

Truffles, truffles galore!!!

An overnight (had to set the tempered chocolate overnight) sensation at my party! Lovely I must say. 

Oh chocolate, how you love me so!

The finished product(s) - coconut truffle and an orange patron truffle! Yum and sexy!

And it's done! Yeasted, enriched dough baked into a soft, sweet, tender loaf of HOLLLAAAAHHH! (Challah)

Hollaaahhh!!!

Here it is!

My deconstructed bloody mary! Here you see a vodka and tonic gelee (jelly), tomato sorbet, lime sorbet, micro celery....and it's only about 3/4 the size of your pinky!

Roasted Duck with Citrus Sauce

The first, roasted duck thigh with citrus sauce. The second, roasted duck leg with bourbon butter sauce. Both are seen with a carrot ribbon and micro-green salad. This craft is amazing! There's so much you can do with food! This is one of my favorite proteins confit and a very nice alternative if you're tired of 'chicken'. Other awesome accompaniments: green lentil or fava bean puree, cucumber cilantro salad, black currants, basil, sweet potatoes...Some amazing compatibly delicious sauces - huckleberry, pesto (tarragon, thyme), honey lavender, orange blossom. 

Next Week: deconstructed bloody mary!

Let's do the scene again...

I'm in the development stages...PS I'm moving my "blog" (not FB but my food blog) to Wordpress in may. Yes I'm a little late but hey. I've had a lot going on. Also, I've started a twitter, I'll be releasing that soon as well..when I get the other site up. To those of you who have been my loyal supporters, I so appreciate it and will continue to show you so! Love you all! ♥ Elle

Making the switch

I'll be making the switch to Wordpress in May. Sorry Blogspot.  :(

Just Lovely!

Nearing the end of my schooling and I'm SO excited to get started! I have some catering logos lined up. Just waiting to get my health permit and I'm in business. My ServSafe certificate is filed and I'm ready to go! Above you see a seafood sausage (halibut and scallops) with rainbow microgreens salad, prosciutto crisp and tarragon/basil pesto. Vegetarian Alternative? Turkey Bacon...Vegan option? Vietnamese Vegetable "sausage" with Basil pesto and nuoc cham dressing! Love it Love it!!!!

Under Construction!

You will be hearing from me shortly as I am in the process of school, writing a book and seeking out new culinary adventures!

Culinary School and some new adventures

          I have a lot to document here. I have learned SO much through culinary school. I think it's time to start posting again - lol. I will be working the restaurant portion of my culinary classes next quarter starting January of the new year. Anyone who is local I invite you to make reservations and come out. I have a lot of upcoming projects on my hands. Working on some partnerships, a new webpage, recipes and some appearances. Meanwhile, I'll be posting some things here and there so keep a look out. Chef Elle is in the building!

Thoughts of a Young Chef: The Gradual Reality of a Dream Coming True

I am a young chef, a chef in training. Right now I'm coming to the close of my second quarter in Culinary school. It's a hopeless affair...I get fed up with the stress, then turn around and do it again. It's a reluctant addiction that leaves me wanting to discover more but lays me out for the count just as I begin to start. Just when I can't take anymore, there it is, glistening in the distance, luring me in the romance of a robust passion.

This quarter, by far (ha ha I've only had two LOL), has been the hardest, most challenging, most fulfilling, and most satisfying quarters I think I have ever had in my entire life (well, so far).  So much homework, so much information, so many opportunities, seeing exactly where I lack and where I excel. It's an emotional roller coaster indeed, but a most pleasurable inconvenience if I may say so. I am definitely smitten!

So what drives me you ask? We, all us young chefs, will tell you..."I don't know, it's just a passion. I was just born this way." There's something about this "passion" that the word in itself isn't even enough to describe whatever it is that ignites the flame, a deep down soul satisfaction of wonder, delight, discovery and conquering. We need not even say it to one another, as soon as eyes make contact, the motive is understood. We're like one big  unity of the underdog and misunderstood, yet a powerful, extremely smart breed of achievers. Yes, culinarians are a breed, a breed of survivors; survivors of the vigorous and most brutal throws of life.

Another thing that drives me; there's something magical about the threshold of the kitchen. It just grips me! Now, mind you, I can walk into just about any job holding on to the chaos and mess of my meticulously sporadic life; but in that kitchen, behind those closed doors, it's a whole other world. My life...it just melts away. It's just me, the kitchen and my sexy knives as fragrances of savory and sweetness entice me from the stovetop. A little shallot, onions, and then celery; a little garlic, a dash of salt, some Port to deglaze, chicken stock....[deep breath in] Aahhhhh...mushrooms, chicken, cream and my favorite, butter....[deep breath in] Ooooh...Mmm. A wonder of natural alchemy in a delicious frenzy of amazing swirls, delicate wafts of heaven in a pot. From stove to sink, fridge to cutting board, a mutual respect is strengthened between chef and ingredient. And the kitchen? An orchestra of pleasant tension, of focus, and engagement.

Behind the flame on the stove is definitely the flame of my passion for cookery in all its form. The joys of this fine craft lead me to pledge the cliche, "I was definitly born to do this!"

..::Pain is Weakness Leaving::..

It's been such a trying year, that 2009. Ugh! Four "deaths" in the family all within a year is pretty harsh. And into 2010 things are looking better already however. I must say I am thankful through all I've learned. It seems as though negotiations concerning my new website is taking longer than planned so on we go until things get situated! I have lots to share!

An Experiment - you rate it!

I did this sort of experiment dish (I'm sure it's been done somewhere in the world but I tried it anyway) - for dinner last night. It's a Paula Deen type dish. My husband enjoyed it and that's what counts!

So I know this is horrible but I did bacon wrapped pork chops? HA! Don't say a word - pork wrapped in pork is not my idea of a healthy dinner but it sure made a good one! Wait till you hear just what I did with it!

I seasoned the porkchops, layed out about three strips of bacon, topped the bacon with a thin layer of pepper jack cheese. Then, I plopped the porkchop on top, wrapped 'em up and secured it with a toothpick.

Now wait - I'm not done!

I dipped it in egg and dredged it in flour, fried it (to cook the bacon thoroughly) then baked it for 30 minutes more.

Crazy right? It turned out really good, well...interesting. I think I would like to try this with chicken sometime and stuff it or possibly with portobello mushrooms? We'll see what I come up with next!

Simply Smashing!

I hope I nailed the interview.

When I got there it was packed. There were already almost 100 people ahead of me (I was number 98). Boy what a long wait. I arrived around 12 noon to check in. Conversations were buzzing all around. I made my way to a seat. I gave my girlfriend a call about 1230pm.

"AaAaAh - guess where I am?"

"Where?"

"At the interview, I'm just waiting to be seen!"

I had notified my friends and from California to New York the word was out. Everyone is patiently waiting to hear.

I am SO excited and humbled and grateful for the support I have here. How loved am I!!!!

So the waiting game began. I met a bunch of nice people all hoping to be the Next Food Network Star. Conversations of food and technique flared as time continued.

The bartender greeted me kindly, "Would you like a drink my dear?"

"No thanks," I said. "Too excited, my stomach couldn't bear it..."

Time continued on and I took a walk downtown to get some air. It was a beautiful day, not a cloud in the sky and the ocean breeze blowing through my hair.

Upon my return they were announcing number 68. Whew! Forty more numbers to go!

At about 4:30pm I was seen by this very sweet woman named Amy. She asked me about my background and how I came into cooking. I had a great time talking to her and sharing my passion for food. She seemed to enjoy herself as well.

She said I was sweet and she loved my enthusiasm for food! Now I am just waiting to see if I get a call back.

I will keep you all posted!!!

Could I be the Next Food Network Star?

OMGOSH! My bones are all mush over this one! I am actually going to go through with the audition tomorrow! Wish me luck!

I am so nervous! I will keep everyone posted. I so appreciate your patience in my transition. I am back as I have come to a close of preparing for school and preparing my two little ones for school. When they're gone all day I will be cooking and out to the farmer's market.

I will post after I do the audition and tell you how I think I did. I appreciate your support!

Pain in the Neck

Okay I'm supposed to be this very computer savvy girl but I can't get the blessed (heh heh heh >:\ ) power point to load on here with sound and then to play through and so on and so forth so we'll make lemonade out of this lemon...grrr.

Here's some pictures of the final product which I submitted for the scholarship.

We have Polenta Stuffed Pasilla Peppers with Pepper Jack Cheese, Roasted Onion and Tomato Puree with Spicy Cajun Shrimp. For my appetizer I did Cayenne Pepper Cream Cheese Crostini and a fluffy green salad with creamy cilantro dressing:

..::MmMmMm::..

..::So who won?::..

So the story goes like this...

I'm at a friend's house like 37 miles away from my home. I have my nephew and my two kids with me at my friend's swimming pool. We're playing and splashing around in the water. Okay so I just bought a new swimsuit this summer too (first one since my daughter was born) and my phone rings. I miss the call because I'm in the pool and I jump out and try to dry off my hands before I pick up the phone - no ringing, I miss the call. I'm like, OK I missed the call, that's fine I'll call them back later. I check who it is to see if it's urgent. Oh - it's my admissions counselor from the Art Institute. Hmm, he's probably wondering what happened the day before (my husband and I were supposed to stop by and take a tour of the school - my husband's checking out the Art Institute for Audio Production program they just started).

Alright, so I call up my husband or text him and let him know to call the admissions counselor back and I get back in the pool.

Am I dragging this out too long? :P

So okay - a couple minutes later I get this text:

"Congratulations baby! I knew you could do it!"

I'm like "what? do what? buy a swimsuit?....ok"

So then, my phone rings again and of course I miss the call because, once again, I'm trying to dry off my hands before I get to the phone. This time it's the admissions counselor again, so I call him back thinking my husband didn't get a hold of him.

I call him back, he answers the phone, let's me know when he and my husband have scheduled to meet and....

Congratulates me on winning the grand prize $8,000 scholarship competition!

Thank you to all those who support me. This journey's just begun and boy am I glad to have you along!

Sit down, we'll watch a movie and have a glass of wine!

Oh, by the way - if I can figure out how to convert my entry (power point) into AVI format (without spending too much), I'll post my presentation or a link for you to see! Ciao until then!

Scholarship Entry Winners?

Keep your fingers crossed! It's the end of June and soon we'll find out the contest winners of the 2009 Scholarship Competition for the Art Institute. They're offering $8,000 in scholarship money as the grand prize to the winning contestant.

Wish me luck!

An Exquisite Experience

Back in April I attended a social put on by one of San Diego's best local chef's of north county. It was an exquisite experience full of culinary delight!

When I arrived the staff was just setting up. I decided to walk around and explore the exciting venue at the Bohannan Estates in Mission Hills. Beautiful gardens and scenery surrounded the estate high up on the hill. Lounge music played as everyone came and the servers passed out the drinks.

Pomegranate Infusion, Lemongrass water, and Passionfruit cocktails. The air filled with oohs and ahhs and the smell of fresh grouper and spices. MmMm...the beginning of a savory romance!

The Menu:

Cocktails & Cuisine
Organic Vodka Concoctions of Spring Orientation
“Truffled” Chateau Briand on Porcini-Potato Duchess with Chioggia Beet
“Crabcake” Dungeness Clawmeat with Asparagus-Blood Orange Salsina
“Deviled” Quail Eggs with Osetra Caviar & Micro Chervil
“Hummiso” Butter Lettuce cups of our Signature 22-spiced Hummus & Icicle Radish

Amuse Bouche
“Oysters Scottyfeller” Organic Watercress, Béarnaise, Ossau Iraty, Fried Shallot & Bacon Bits
Paired with Moet Chandon Champagne

1st Course
“Smoked Tomato & Fennel Soup” with Petite Oil cured Olive & Artichoke Panini
& more Moet Chandon Champagne

Intermezzo
“Ms. Bohannon’s Meyer Lemon-Lavender Granite”

Piece de Resistance
“Catalina Offshore” Pan-flambéed Grouper with a Chipotle Cream Sauce, Gallo Pinto, Forked Avocado, Heirloom Tomatillo & Candied Cherry Tomato Confetti Paired with the Twin Oaks Winery Zinfandel

Dessert
“Not Denny’s” Frangelico drunken French Toast with Caramelized Banana & Almond Praline
Paired with a warm snifter of Frangelico