Soooo…apparently Tuesday was National Pancake Day? I felt like such a moron when I saw pancake recipes all over the Internet, realizing that I had this recipe all ready to go, but just didn’t know of this glorious food holiday. So, I guess this is my do-over of National Pancake Day, and I promise that the delay will be worth it.
Whoa, you guys. I made homemade wonton soup. And it was about 300% easier than I expected it to be. If I had to pick two talents that I simply don’t and will never have, they would be playing volleyball and folding origami. I am so comically bad at both of them that I prefer to pretend these hobbies don’t exist. But, I love wonton soup, and for some reason, planned to make a homemade version before I realized that folding wontons would essentially be….origami. So, I expected to be frustrated. I expected to give up. I even sort of expected tears, ala the phyllo incident.
But then, I found this tutorial for folding wontons, and just went for it. The first few were a little wonky, but still totally passable as soup wontons. And by the third, it was really no struggle at all. I mean, I won’t say I was a pro, but I was breezing right through it! Folding wonton origami! It was a super exciting and proud moment in my kitchen, for sure.
So maybe St. Patrick’s Day has never been my favorite holiday. In college (prime partying days), I was almost always sick with a stupid sinus infection or bronchitis on St. Patrick’s Day. One year I even ended up “celebrating” with green apple juice that Jeff prepared for me before heading to the bar himself. Typical Irish beers kind of gross me out, Irish Car Bombs are the curdled worst, and don’t even get me started on corned beef. Just….no. Oh, and I ALWAYS have trouble finding something green to wear. Why isn’t there a holiday where we all wear purple?
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with some of the country’s best chefs. This will include big things like learning to work efficiently, and small things like how to cook bacon perfectly. All of them will be applicable to your home kitchen, making you a faster, better, and more confident cook.
On a particularly boring lecture day in school (these were few and far between, so I can’t complain), I tried to mentally add up how much butter my school went through each day. Between the pastry classes making homemade puff pastry, the baking classes and their biscuits, and the pats of butter being used to finish pan sauces in the student-run restaurant up front, I stopped counting at 300 pounds. My school went through over 300 pounds of butter each day.
A huge portion of this butter was used to create roux – a classic French combination of fat and flour, used as a thickener for soups, sauces and stews. It’s so important to classical culinary techniques that students are required to execute it properly before they are allowed to even apply to the culinary program. With Mardi Gras coming up (roux is frequently used as a thickener in Cajun and creole cuisine), it seemed like the perfect time to discuss what roux is, how to make it, and when to use it.
All entries in the “What I Learned In Culinary School” Series:
- Culinary School Lessons: Expert Sandwich Building, Bakin’ Bacon (How To Make Perfect Bacon In The Oven), Baking a Test Cookie, Cutting Board Safety, Avoiding the Danger Zone (Cooling Food Quickly), The Trick to Veggie Lasagna, How A Meatball Can Save Your Dinner, Season Your Soup Like You Mean It, How To Work With Phyllo Dough, Roux The Day
Are you as quasi-OCD organized as me? I’m a list-maker, highlighter, and organizer to the extreme. I love it, and I’ll never change. But I’ll admit that printing every recipe I see on the Internet that I want to make someday and trying to organize them in a massive 3-ring binder that is bursting at the seams isn’t my best option anymore.
That’s why I’ve teamed up with Ziplist – it provides you (and me!) with an easy way to save, organize and print recipes from Foxes Love Lemons, and across the rest of the Internet as well. Oh, and it’ll build a grocery list for you AND give you coupons for ingredients. I know, right?
If you’re browsing food websites and blogs frequently, you might be meal planning around the awesome recipes you find. Ziplist allows you to save recipes from many of your favorite sites to one central personalized recipe box. You can use your personal recipe box to sort recipes based on ingredients or preparation time, help plan meals for the week or month ahead, and create a mobile phone-accessible shopping list based on the recipes you’ve chosen!
FYI – all Foxes Love Lemons recipes from the last two months (and all moving forward) are/will be in the Ziplist format. For recipes before December 2013….well, I’m working on it. Bear with me – I have to go back one by one and re-format them, and that task is about as painful as a wisdom tooth extraction. Except there’s no laughing gas for the re-formatting, so it’s actually way less fun.
If you’re new to Ziplist, don’t worry, it’s easy:
I’m sure by now you’ve heard about the not-so-delicious ingredients in Hot Pockets. To be honest, I haven’t had a microwaveable Hot Pocket since college, and I’m OK with their absence in my current diet. But, Hot Pockets being all over the news for a few days did make me think “You know what? Those were sort of delicious. In a total junk food kinda way.”