Wow, almost a year has passed and I have not written anything!
I guess time does fly.
Well anyway, I came across this article and wanted to share.
Beautiful pictures and interesting stuff about mushrooms. Who knew mushrooms were categorized based on how they "STEAL" nutrients!
MUSHROOM ARTICLE
A well deserved article for a great farm. During my Gastronomy days at BU I visited Brambly Farms and was amazed at how well they treated their animals. Good to see in a day where people think hamburgers come from Stop & Shop.
BRAMBLY FARMS
Friday, August 9, 2013
Friday, August 17, 2012
August 17, 2012
Wow time flies when you are having fun! I have been so busy with a new job working with the Columbus Hospitality Group doing purchasing and helping them to launch a new tortilla and tortilla chip line.
Since I have been immersed in tortillas, I thought that I should share my thoughts about Boston and Mexican cuisine.
Today, what is out in the market are corn tortillas made from pre-ground corn that could be months or years old and many preservatives to keep the tortillas pliable. As a result, the tortillas have a plasticy flavor - can you really taste the corn? and is it normal that you can leave them out, open on shelves for months a no mold grows. I know that
Growing up on the west coast, I was able to taste the true flavors and authentic tortillas of Mexico. I have been to downtown LA, watching women making tortillas by hand, but I had yet to find it in Boston or even really in New England. I happen to have fallen into the job I am currently in and I am so happy that I am involved in spreading and sharing the Mexican authentic traditions to New Engenders.
if mold don't like my food, then its not natural.
Here at Tortilleria La Nina,Humidity, temperature and timing all need to work in harmony to make the perfect tortilla. We soak and cook the non-gmo white corn kernels in filtered water and lime. We hand carve volcanic stones that we use to grind the steeped corn; the process is known as Nixamalization. Our masa (corn dough) is kneaded, rolled, and cooked to make the perfect tortilla.
Fun fact:
corn is hard to digest by itself. When the Aztec washed and cooked their corn, they were doing so in the rivers that contained a lot of lime. Lime helps to break down the corn to make it easier to digest for human consumption. Tortilla making goes all the way back to the Aztec time!
Now we have the tortillas in New England, where can I find good Mexican food. Ok good Mexican food is spreading to the East coast, New York city is a prime example. But Boston and New England needs to catch up. I am tired of Americanized Mexican food, where are the pablanos, pulled pork, pickled onions, homemade tamales?
The taco truck is wonderful but how about a stationary restaurant that has the gourmet and fun setting of a New York hot spot, where music, tequila and good Mexican food work in harmony and everyone leaves happy?
Wow time flies when you are having fun! I have been so busy with a new job working with the Columbus Hospitality Group doing purchasing and helping them to launch a new tortilla and tortilla chip line.
Since I have been immersed in tortillas, I thought that I should share my thoughts about Boston and Mexican cuisine.
Today, what is out in the market are corn tortillas made from pre-ground corn that could be months or years old and many preservatives to keep the tortillas pliable. As a result, the tortillas have a plasticy flavor - can you really taste the corn? and is it normal that you can leave them out, open on shelves for months a no mold grows. I know that
Growing up on the west coast, I was able to taste the true flavors and authentic tortillas of Mexico. I have been to downtown LA, watching women making tortillas by hand, but I had yet to find it in Boston or even really in New England. I happen to have fallen into the job I am currently in and I am so happy that I am involved in spreading and sharing the Mexican authentic traditions to New Engenders.
if mold don't like my food, then its not natural.
Here at Tortilleria La Nina,Humidity, temperature and timing all need to work in harmony to make the perfect tortilla. We soak and cook the non-gmo white corn kernels in filtered water and lime. We hand carve volcanic stones that we use to grind the steeped corn; the process is known as Nixamalization. Our masa (corn dough) is kneaded, rolled, and cooked to make the perfect tortilla.
Fun fact:
corn is hard to digest by itself. When the Aztec washed and cooked their corn, they were doing so in the rivers that contained a lot of lime. Lime helps to break down the corn to make it easier to digest for human consumption. Tortilla making goes all the way back to the Aztec time!
Now we have the tortillas in New England, where can I find good Mexican food. Ok good Mexican food is spreading to the East coast, New York city is a prime example. But Boston and New England needs to catch up. I am tired of Americanized Mexican food, where are the pablanos, pulled pork, pickled onions, homemade tamales?
The taco truck is wonderful but how about a stationary restaurant that has the gourmet and fun setting of a New York hot spot, where music, tequila and good Mexican food work in harmony and everyone leaves happy?
Tuesday, May 22, 2012
May 22, 2012
I have been busy even while school has ended and I am back into the real world! Working Boston University culinary events to gardening in the Cape I have been surrounded by food still-not a complaint at all!
The rise in technology and food is increasing, not in terms of cooking equipment but in relation to the internet and mobile apps. People are trying to figure out how to connect people, food, and technology in many ways - but the question I ask is, is there a purpose?
I understand utilizing the internet to buy products, promote, look up recipes, book reservations etc. But what is the next big thing that people are looking for?
Is it finding out where to get the best mushroom risotto in Boston? What to order at Ashmont Grill? Where the beef comes from? What recipes goes with seasonal products? Seeing people take ingredients and come up with different recipes? Ordering online? A driving food tour of farms to the gourmet table?
We are in a time where so much can happen quickly because of the internet, but people fall short in asking the question before they begin a business concept - What do people want? What do people need? How can I make their life better?
I am all for Blogging :) and people rambling on what they believe and sharing it with friends and family - but don't you all feel overwhelmed at times about all the things that is going on? How can I catch up with everything in the food industry - read magazines, blogs, cookbooks, watch The Food Network, go to conferences, but there will always be more. So what is needed, what is wanted and how can the next generation of graduates give it to you?
Some of these concepts are AWESOME others I question.
Some sites that merge tech and food: A whole taxonomy of food websites are needed!!
-RealtimeFarm.com (is this needed?)
-foodgenius.com (is this creepy, great or needed?)
-theeatery.com
-Aglocal.com
-lillystable.com
-eatdrink.it
-opentable.com
-tastedmenu.com (growing and seems in the right direction)
-Yelp.com
-seamlessweb.com
-freshdirect.com
-kitchit (growing and seems in the right direction)
I have been busy even while school has ended and I am back into the real world! Working Boston University culinary events to gardening in the Cape I have been surrounded by food still-not a complaint at all!
The rise in technology and food is increasing, not in terms of cooking equipment but in relation to the internet and mobile apps. People are trying to figure out how to connect people, food, and technology in many ways - but the question I ask is, is there a purpose?
I understand utilizing the internet to buy products, promote, look up recipes, book reservations etc. But what is the next big thing that people are looking for?
Is it finding out where to get the best mushroom risotto in Boston? What to order at Ashmont Grill? Where the beef comes from? What recipes goes with seasonal products? Seeing people take ingredients and come up with different recipes? Ordering online? A driving food tour of farms to the gourmet table?
We are in a time where so much can happen quickly because of the internet, but people fall short in asking the question before they begin a business concept - What do people want? What do people need? How can I make their life better?
I am all for Blogging :) and people rambling on what they believe and sharing it with friends and family - but don't you all feel overwhelmed at times about all the things that is going on? How can I catch up with everything in the food industry - read magazines, blogs, cookbooks, watch The Food Network, go to conferences, but there will always be more. So what is needed, what is wanted and how can the next generation of graduates give it to you?
Some of these concepts are AWESOME others I question.
Some sites that merge tech and food: A whole taxonomy of food websites are needed!!
-RealtimeFarm.com (is this needed?)
-foodgenius.com (is this creepy, great or needed?)
-theeatery.com
-Aglocal.com
-lillystable.com
-eatdrink.it
-opentable.com
-tastedmenu.com (growing and seems in the right direction)
-Yelp.com
-seamlessweb.com
-freshdirect.com
-kitchit (growing and seems in the right direction)
Wednesday, May 16, 2012
Monday, April 30, 2012
April 24-27th
What a crazy and fast week between finals and graduation!
Finals were fun but nerve wrecking. It was a great experience, teaching us all about timing and what can be prepped before and finished later. The chef judges, Michael Leviton, Jeremy Sewall, Chef JJ and Chef John all enjoyed my dishes and gave me wonderful and insightful feedback. Of course, I know what I would have done differently, but next time :)...
This exercise made me really understand the time and energy that goes into making a dish that works well in terms of flavors, taste, timing, and availability of ingredients.
My Menu that I presented is below with some photos, don't judge too harsh, the food was sitting out for hours before I snapped some photos!!
What a crazy and fast week between finals and graduation!
Finals were fun but nerve wrecking. It was a great experience, teaching us all about timing and what can be prepped before and finished later. The chef judges, Michael Leviton, Jeremy Sewall, Chef JJ and Chef John all enjoyed my dishes and gave me wonderful and insightful feedback. Of course, I know what I would have done differently, but next time :)...
This exercise made me really understand the time and energy that goes into making a dish that works well in terms of flavors, taste, timing, and availability of ingredients.
My Menu that I presented is below with some photos, don't judge too harsh, the food was sitting out for hours before I snapped some photos!!
Graduation Day was a wonderful and exhausting experience. Everyone worked well together, even though some put more effort into it than others.
-The decorations worked out well and Sarah and I organized the food prep schedule seamlessly
Everyone truly enjoyed all of the food!!
Graduation taught me how it would be like in a catering company, about how to order quantities and how to manage people and expectations.
April 23, 2012
Today we had Chef Barry from Hungry Mother. He taught us about southern cuisine and what it means to be southern. Africans who came to America really shaped the southern foodways. They introduced the sweet potato, okra, gumbo and numerous spices to America. When you think of the South, you think of pies, grits, New Orleans, BBQ, buttermilk, fried Green tomatoes, and much more - fried.
Southern food is important in identifying culture and American societies. Chef Barry, cooks by listening to his Southern roots. He introduces the flavors from the South to Bostonians with great success. He is a strong supporter of eating local since that is what his cuisine derives from - what is grown is what was used. He transforms humble ingredients into a gourmet experience.
From fried catfish, shrimp and grits, to cast iron corn bread, you can't get any more southern than that!
Tips:
-when frying always flip away from you
-grits is a labor of love - never let it boil!
-to get a great hot sear, place a cast iron pan in oven and heat it up, place on fire and sear away.
-using good milled product is necessary to get the right texture and flavor. Anson Mills is recommended www.ansonmills.com/
Today we had Chef Barry from Hungry Mother. He taught us about southern cuisine and what it means to be southern. Africans who came to America really shaped the southern foodways. They introduced the sweet potato, okra, gumbo and numerous spices to America. When you think of the South, you think of pies, grits, New Orleans, BBQ, buttermilk, fried Green tomatoes, and much more - fried.
Southern food is important in identifying culture and American societies. Chef Barry, cooks by listening to his Southern roots. He introduces the flavors from the South to Bostonians with great success. He is a strong supporter of eating local since that is what his cuisine derives from - what is grown is what was used. He transforms humble ingredients into a gourmet experience.
From fried catfish, shrimp and grits, to cast iron corn bread, you can't get any more southern than that!
Tips:
-when frying always flip away from you
-grits is a labor of love - never let it boil!
-to get a great hot sear, place a cast iron pan in oven and heat it up, place on fire and sear away.
-using good milled product is necessary to get the right texture and flavor. Anson Mills is recommended www.ansonmills.com/
Wednesday, April 25, 2012
April 19, 2012
Today we had Chef JJ and a classic "Un Diner en Provence."
We prepared a salted cod puree with toasted bread tips, a traditional Beuf en Daube (braised beef), a tomato and eggplant casserole, onion and anchovy tarts and a almond tart. The purpose of the dish was to explore the ingredients associated with the region - olives, salted cod, beef, anchovies and wine.
Tips:
-Always watch your onions when caramelizing them!
-Do not add to much salt when using salty foods
-a braise takes a long time but makes the meat tender. Make sure not to evaporate the juices too much.
Today we had Chef JJ and a classic "Un Diner en Provence."
We prepared a salted cod puree with toasted bread tips, a traditional Beuf en Daube (braised beef), a tomato and eggplant casserole, onion and anchovy tarts and a almond tart. The purpose of the dish was to explore the ingredients associated with the region - olives, salted cod, beef, anchovies and wine.
Tips:
-Always watch your onions when caramelizing them!
-Do not add to much salt when using salty foods
-a braise takes a long time but makes the meat tender. Make sure not to evaporate the juices too much.
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