So you think we have a fancy palate?

After attending culinary school, and not just any culinary school, but the Culinary Institute of America. Many people think that us students and graduates believe that we are on this pedestal, where we only allow dishes that contain ingredients like truffle or saffron (these ingredients are exquisite and wonderful, but television definitely hyped it up too) into our mouths. Friends would always worry if the food they make is good enough or fancy enough? If a restaurant those picked is up to par from what we have had in the years we were at the C.I.A. True, we appreciate the fancy ingredients when we do have it, and we care about food and we have a love for food, but we can survive without having it in our everyday meals.

What they don’t get is that we care about the simplicity of food too. We would be just as satisfied with a plate of pasta made with seasonal ingredients. From my own personal account, when I went on the Italy Food and Wine Seminar with school this past May. One of the most satisfying meals I’ve ever had was in a town of Sorrento and the people that cooked it were ladies from this farmhouse called Fattoria Terranova, the vegetables also came from this farmhouse. This was our second to last meal in Italy, but yet to most amazing one. We had penne with homemade tomato sauce, eggplant with tomato sauce, fried zucchini and caprese salad. The tomatoes were in season and cooked with cold pressed olive oil from another farmer near the farmhouse. It was AMAZING to say the least. When I put the penne into my mouth, I tasted the sweetness from the tomatoes and the olive oil from the sauce seemed to have covered my whole palate. The fried zucchini has a zing to it because of the tartness from the vinegar, it was so light and refreshing. I can still feel the sensation of that meal on my tongue when I think about it, it was that good.

This meal did not have any fancy ingredients, just a few seasonal produce from their local farm. Although we did have our share of shaved truffles over risotto in one of our meals in Italy, this meal can definitely stand up to it for the satisfaction factor. There is no book that defines culinary students and graduates as people who only appreciate fancy ingredients. We are a bit more refined with the way we cook and we might know more about food from time to time. To make it clear we do not place ourselves on a pedestal that people think that we’re on. A simple pasta with tomato sauce would be devoured by us just like anyone else would, if it was delicious and we are hungry. We are just as satisfied with the simplicity and locality of food.

Some of the produce that they grow on their farm.

The tomatoes for the sauce! It was so good! I can taste and feel that moment in Italy right now.

Home-made mozzerella put into a caprese salad and fresh ricotta! = )

(Oh Italy how my belly misses you right now!)

One of the most wonderful and simplest dishes I've ever had in my life!

The tomatoes went into this dish! = ) *****

The fried zucchini with a light vinaigrette and some eggplant with tomato sauce.

:::Life is good! Life is real good!:::

Still waiting...

It's been more than a month since graduation. I am still waiting to hear from NYU. I also have a prospective job in HK! = ) EXCITING! My friend and I have been throwing around the idea of backpacking Southeast Asia this Summer for a month. I am REALLY EXCITED ABOUT THAT, if it really does happen (hence the all caps). I love the cuisine of Southeast Asia. I think it will definitely be a good experience to be connected with the culture through this adventure.

I have been randomly cooking for friends and family. So for now I leave you with a recipe that is Southeast Asia-ish.

"Asian Cioppino", as I called it. Red Seafood Curry Stew- served 5 girls with lots of leftover.

1 T vegetable oil
3 stalks of lemongrass, pounded and chopped
1/2 inch ginger, peeled and minced
2 shallots, peeled and minced
2 bunches of beech mushrooms (or vegetable of choice)
1 small can of red curry paste
Juice of 3 coconuts and 1/4 can of coconut milk or 1 can coconut milk
2 bags of mussels, peeled
12 shrimp, peeled and deveined
6 big scallops, muscle peeled and seared on both sides till nice golden color.
2-3 each thai preserved sausage, sliced on bias
Fish Sauce, to taste
Chicken/Seafood stock optional
Scallions and lime for garnish

1) Heat oil in a big pot, add lemongrass stir till fragrant. Add ginger and shallots and stir till fragrant.
2) Add in curry paste stir till oil extracts, add coconut milk/juice. Let it come to a simmer then add mushrooms.
3) Layer in the shrimp, mussels and sausage. Add enough liquid such as seafood stock/chicken stock or water to cover most of the seafood. Add fish sauce to taste. Cover with lid for 5- 10 mins.
4) As mussels open take them out into a serving bowl, so they won't over cook. Place seared scallop in liquid and continue to cook for a few more minutes till all the seafood is cooked through. I didn't put the scallops in for that long, just for a little flavor from the liquid. Shut off the fire, and scoop the rest of the cioppino into the bowl, placed the seared scallops on top and garnish with chopped scallions or cilantro.
5) Serve with lime on the side to squeeze some juice into each individual portion.
6) Serve with toasted baguette, roti, rice or french fries.

ENJOY!