What i've learned from the television

Believe it or not, you can actually learn something from watching TV. Crazy idea right? Somewhere in the mix of american idols, jersey shore guidos and high school musicals there is some quality programming that you can learn from. For many people's wise project, the television is probably nothing more then a distraction from actual work. However, since my project is all about cooking, the tv is one of the most essential sources in my arsenal. There are two channels on my tv specifically dedicated to food and the art of cooking. This weekend I watched a special on dim sum... Which is basically all the bite-sized entrees that are made in traditional asian cooking. Watching this show opened my eyes to the cultural significance of food. This week, I'm going to look even deeper into the cultural significance of certain foods such as pork and beef .

Buff chicken sandwhich

Last night at work I got to do quite a bit of cooking. However, i'm going to write about the buffalo chicken sandwhich I made because Its the one thing I actually got to eat. This recipe won't be making an appearance in my cookbook because it's pretty simple, but I figured it would be a nice addition to my blog. I also decided not to include this in my cookbook because you need a deepfryer and that is pretty impractical. I deep fried the chicken tenders until they floated in the 400 degree oil, and then I transferred them into a steel bowl. Then, you add the buffalo glaze into the bowl. The glaze is 40% butter and 60% franks red hot sauce. I tossed the chicken in the bowl until it was finely coated and then I started to assemble the sandwich. I used 6 inches of italian bread because it is heavy enough to handle the buffalo sauce without getting soggy. You can make these sandwiches any way you please, but I made mine with spinach, banana peppers, diced black olives, sauteed red pepper, and sliced dill pickle. It may not be the fanciest meal in the world, but you cant beat the convenience and wonderful simplicity of a sandwich.

Enchiladas

This past week I made mexican style enchiladas for my family. This is a simple recipe that I believe my parents have just about perfected. There are many ways to make an enchilada type of dish. I'm sure there is some extravagant and complicated version out there that is damn near perfect, but I think my family has the right idea about keeping things simple. You start by cooking ground beef in a large saute pan with onions and jalapenos, with a generous sprinkle of your favorite taco seasonings (it's really up to the chefs preference. It can be near volcanic heat or it can be as mild as you want). Next (while the beef is cooking), you spread refried beans on all your tortillas. When the meat is done, you put a scoop of it onto each tortilla. Sprinkle a bunch of cheese over each tortilla and drizzle some hotsauce on top if you desire to do so. Then, you roll the tortillas up. You dont need these things to be tight like a cigar, just make sure it isn't falling apart. Arrange the enchiladas closely together in a pyrex cooking dish, preferably in a row tight enough so all of them are touching their neighbors. Next, you pour the enchilada sauce over top. The sauce I used came from a can which you can buy in any grocery store or supermarket. Then, you sprinkle a bunch of cheese over top (I usually go a bit crazy and pretty much cover everything). The dish goes in the 350 degree oven for about 25 minutes. Personally, I think the enchiladas are even better the next day after they have been refrigerated and reheated. I love this meal and it will definitely be one of the most important in my cookbook

My project process

My project process has been successful yet inconsistent. I've noticed that I am letting my parents play a bigger role in this experience then what I initially expected. Hearing Brian Grazer talk about his hunger to stray away from his comfort zone was really interesting to me. It makes me think: if I had the money and power to live a life of pure luxury, would I ever actually challenge myself? Or is Brian naive to think that he wouldn't face challenges as a rich retiree. Maybe the level of stress associated with money wouldn't be there, but there are always going to be problems in life that you really have no choice but to overcome. The money wouldn't do much if Brian became depressed, and I doubt the money would mean anything if he lost an important friend or family member. In case this blog hasn't made things clear, I guess what i've learned about myself is that i'm a heavy thinker and I like to analyze every situation that crosses my path. I have yet to truly feel challenged, but perhaps that is because my perception of challenge is different then others. I am proud at how well I have cooked each and every one of my meals, and it has opened my mind about how fortunate I am to have practiced Italian traditions growing up. My learning process has not been so much about overcoming an obstacle so much as it has been about learning how fortunate I am and how much I care about keeping my family traditions alive. If I ever have a family or kids, we are going to eat dinner together every night.

Red flag

Over the course of the last seven days, I made two dishes for my cookbook including the one dish I was most excited about making: chicken marsala. I spent probably around 6 hours on my project this week, and I also had to go shopping for all my materials which took a while. I didnt do so much research on paper, but I suppose you could say I did some active research when I used frozen vegetables instead of fresh ones in my stir fry. I didnt get to meet with my mentor this week because of yesterdays stupid snow day, but I definitely plan on emailing him later today. My journals were pretty detailed, but I suppose I could learn some more cooking lingo lol. I went to class this week, and it really made me wonder what I am going to do for the show and tell class next week. I have no idea how I could bring any food in and keep it hot or heat it up. I haven't made any cold dishes yet but maybe I should make some sort of appetizer to bring in for everyone. This week, I met the requirements for wise but not by much. This is a learning experience, and I am definitely learning a lot. I just need to be more assertive with my journaling and I want to drift out of my comfort zone a little bit more with my recipes and try something really difficult.

Asian stir fry

Last night I made a quick and delicious asian stir fry. I was pretty low on time, so I used frozen bagged vegetables instead of fresh ones. The night before, I prepped by cutting two chicken breasts up into bite size pieces and marinating them in soy sauce over night. When I was ready to cook yesterday, I started by browning the chicken in a large sautee pan with fresh minced garlic. I also put a cup of jasmine rice in a soup pot on the back burner and added the appropriate amount of water. When the chicken was done browning, I put the pieces in a different bowl and began to cook my vegetables. Before I seasoned my veggies, I put five of the frozen homemade eggrolls I made about a month ago into the oven and set the timer for twenty minutes. With my    rice, eggrolls and chicken already situated, I started to spice up the veg. I added a small amount of ground ginger, a handfull of peanuts, a tablespoon or two of sesame seeds, teriyaki sauce, franks red hot, and a generous dose of wegmans brand "stir fry sauce". I mixed everything and put a lid on the pan so the steam wouldnt escape and all the flavors would mix together. When the mixture was just about finished, I added the chicken back into the pan and mixed everything one final time. Each plate had a scoop of rice, a generous scoop of the chicken and veg, and an eggroll with a little spoonfull of sweet&sour sauce. My family eats this meal all the time, and it was fun to finally see exactly how it is made. However, the vegetables were too soft for my taste, and I learned that there really is no replacement for the fresh stuff. If you want your dish to be truly great or even memorable, you must take the time and use the "good stuff" instead of cutting corners and taking the semi-homemade route.

Chicken,marsala

This week I made chicken with linguine. I made the dish the same style it is made at my job, but the recipe was actually made up on the spot by my dad and I. I started by browning the chicken cutlets in a saute pan with shallots and a little bit of garlic. Then, I removed the chicken and added mushrooms to the already hot pan. After they softened up, I added the marsala wine and the chicken stock. I let the sauce reduce for like 8 minutes before I reintroduced the chicken to the pan. I let everything simmer, and drained the al dente linguine that was boiling on the other burner. I put linguine into each dinner bowl as well as 1 chicken cutlet per bowl. Then, I poured the marsala sauce and the mushrooms evenly over each bowl. This was the meal I was most excited about making since it is one of my favorite things to order at joes. I am very happy with how it turned out and I plan to refine the recipe over time to make it perfect.