October 27, 2010

Not Typical French Fare!

This post is not gonna be word-intensive. Instead, some food porn! Hooray!

These pictures are from the gourmet dinner my group helped with at school last week. It was a French theme, but with modern presentation tweaks. The result? Yumalicious and gorgeous food!

First up, smoked salmon souffle with caviar, plus house-made cheese crackers and a drizzle of chive butter:

Then, a puree of cauliflower soup, with a fleur de lys sandwiched between two thin potato crisps:

The fish course was a black cod with an olive crust and three pepper coulis:

Intermezzo was a grape Champagne sorbet with alize:

The dish I helped prepare was a roasted pheasant breast with escargot basil butter, carmelized butternut squash, and parsnip puree. It was garnished with an escargot (yep, a snail), and surrounded by a fantastic reduction of chicken broth. Check it out:

The cheese course was cute. A maple leaf played base, topped with Crave Brothers cheese (like a slightly stinky brie), a small apple, and honeyed walnuts:

Dessert was a meringue with caramel rum sauce. Not my favorite, personally, but it was pretty:

And no full day in the kitchen would be complete without some outtake shots:

What looks good to you?

October 12, 2010

Roaming the East Village

Mr. Drunken Chef and I spent Sunday morning in Des Moines' East Village. The World Food Festival was this weekend, and though I had to work both days, we knew we had to make a stop.

We were some of the first people there, and we were greeted with tent after tent of delicious food:

First stop was the El Salvador stand for a pupusa -- because nothing is better for an empty stomach than mouth-burning salsa, slaw and cheese. Sadly, we ate it too quickly to take a picture. All I can say is this: Eat a damn pupusa! It was the best thing we had all day.

Other treats included crab rangoons (because my husband can never say no to one or three), a Hawaiian fried banana (meh), and some fried okra:

Review? Not as good as I was hoping. These little buddies were a little bland and a lot greasy. I had to add some hot sauce (I know -- the best morning for The Drunken Chef's tummy) to get any flavor at all. I'd try fried okra again, but not from this food stand.

There were also some chef demonstrations going on, and I was excited to see Chef Ryan Binney of Sweet Binney's bakery. We toured his place for school, and I was very impressed with his operation. (And that's saying something, considering baking is my least. favorite. ever.)

Afterward, we wandered a few blocks down for the weekly East Village Craft Bazaar. We found some treasures, kids!

The Mister likes to make his own cards for special occasions, but he's running out of material. So we picked these up for a couple bucks each:

Amazing! And we found these sweet record bowls. We got a Johnny Cash and a Peter Frampton. Score!

A good way to start the day, when you have to work eight hours on a Sunday. Hope you had a great weekend!

Dehydration Transformation

I apologize for the lengthy absence. School has been kicking my ass. We run a restaurant at school, and for the last three weeks, we've been involved in menu planning, then lots and lots o' cooking. We're done this week, however, so blogging should be back on a more regular schedule soon.

On to the good stuff...

Remember all the ice cream and dehydrated treats I promised last time? We've got 'em! Homemade vanilla ice cream:

Fruit that went from this:

to this (my friend Kenna contributed some pears):

And jerky! Oh, yes, jerky... as far as the eye can see:

My parents gave me an ages-old dehydrator, along with some jerky spice mix and cure. Was it still good? Only a couple of batches would tell. The flat jerky used the regular mix, and the sticks (think Slim Jim without the casing) were made with hot and spicy mix.

Guess what?! We're not dead. Jerky mixes are good, if not a bit salty. I bought some cure and am going to start experimenting with some of my own spice blends.

And now, something for you to experiment with: pumpkin chili.

Fall is in full swing, so it's time to hunker down with hearty soups. This one always hits the spot at our house, but I change something every time I make it. The basic recipe goes a little somethin' like this:

Pumpkin Chili
2 cups fresh or canned pumpkin
3 pounds ground beef
2 cans red kidney beans
2 medium yellow onions
3 cans diced tomatoes
2 tablespoons hot chili powder
1 teaspoon crushed red pepper flakes
2 tablespoons sugar
1 teaspoon salt
2 bay leaves
1 cup mushrooms

Drunken Chef variations have included beer (tell me you're surprised) -- pumpkin beer adds an extra pumpkiny kick -- hot Italian sausage substituted for half the meat, and the addition of garlic. I have a vegetarian friend who regularly makes this recipe without meat. Twist it to fit your whims, and let me know how it turns out!