Nerve Wracking
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Within the past two days, I have discovered three things that can really get my anxiety going, and trust me there is plenty to get it going. But these things are in the kitchen of course.
1) Dessert. I haaaaate making desserts. I say that but that's not what I really mean. I hate measuring, weighing, and waiting. Desserts are a bit too accurate for my liking and need for speed. I have one really great "go-to" for desserts. The classic Financier. It's an almond cake recipe that is flaw-less! Plus, delic-ious. I have theses little individual tart molds that make for the perfect single serving and quite handy when transporting.
The ironic part of the whole dessert thing is, this is where I got my start. I began with dessert and grew with dessert, maybe not enough.
My most favorite dessert in the world to eat are profiteroles. I'm not one to order dessert when dining out, but if these magical dream puffs are on the menu, I'm getting them! Maybe this week I will work on my pate a choux skills....hmmmmm.
2) Cooking for kids. I'm not as intimidated as I used to be when cooking for children. They are just too darn honest sometimes. Hearing, "I don't like that," from any client at any age can touch a bit of a nerve with a chef. This past week, I found that I can make a mean "Kiddie" Cordon Bleu, Spaghetti Bolognese, and Carrot Fries. Not to mention, it's quite a challenge trying to change a kid's menu weekly so that they don't get bored and to assure that they are getting enough healthy foods in their diet. I have my own ideas for my own children when the time comes (stay tuned for that one!).
3) Heirloom Family Recipes. Oh my goodness did I never ever in a million years think that this was ever going to pop up on my culinary radar, but why not? Right? It only makes sense that a client just may have a bit of a past of their own and would like to live in the nostalgia. So when I was given a recipe to make his aunt's most delicious French chicken stew, I thought to myself, "no brainer." Uh, Hailee, never ever be too confident when you have a recipe in hand or that of a "hand-me-down" for that matter. During the making of this dish I was hovered (but not irritatingly), questioned, corrected, and critiqued (which was then followed up with a next-day email on how I could improve the next time). He did enjoy the meal though and had a wonderful story about the wine that went alongside the meal. An impromptu dinner theme, I'm in!
1) Dessert. I haaaaate making desserts. I say that but that's not what I really mean. I hate measuring, weighing, and waiting. Desserts are a bit too accurate for my liking and need for speed. I have one really great "go-to" for desserts. The classic Financier. It's an almond cake recipe that is flaw-less! Plus, delic-ious. I have theses little individual tart molds that make for the perfect single serving and quite handy when transporting.
The ironic part of the whole dessert thing is, this is where I got my start. I began with dessert and grew with dessert, maybe not enough.
My most favorite dessert in the world to eat are profiteroles. I'm not one to order dessert when dining out, but if these magical dream puffs are on the menu, I'm getting them! Maybe this week I will work on my pate a choux skills....hmmmmm.
2) Cooking for kids. I'm not as intimidated as I used to be when cooking for children. They are just too darn honest sometimes. Hearing, "I don't like that," from any client at any age can touch a bit of a nerve with a chef. This past week, I found that I can make a mean "Kiddie" Cordon Bleu, Spaghetti Bolognese, and Carrot Fries. Not to mention, it's quite a challenge trying to change a kid's menu weekly so that they don't get bored and to assure that they are getting enough healthy foods in their diet. I have my own ideas for my own children when the time comes (stay tuned for that one!).
3) Heirloom Family Recipes. Oh my goodness did I never ever in a million years think that this was ever going to pop up on my culinary radar, but why not? Right? It only makes sense that a client just may have a bit of a past of their own and would like to live in the nostalgia. So when I was given a recipe to make his aunt's most delicious French chicken stew, I thought to myself, "no brainer." Uh, Hailee, never ever be too confident when you have a recipe in hand or that of a "hand-me-down" for that matter. During the making of this dish I was hovered (but not irritatingly), questioned, corrected, and critiqued (which was then followed up with a next-day email on how I could improve the next time). He did enjoy the meal though and had a wonderful story about the wine that went alongside the meal. An impromptu dinner theme, I'm in!
