French Culinary Basics at Viking Cooking School

You guys already know how much I love, um, "investing" in cooking classes at Viking Cooking School.  Truth be told, I'd live there if I could.  And each class, I really do learn things I'm going to be able to use and take away.

This weekend, I spent five hours (yup, FIVE) in French Culinary Basics, making an incredible menu of dishes that blew my mind.  IT WAS ALL AMAZING.  I still can't get over it.

 Boeuf Bourgignon

The Boeuf Bourgignon (any Julia Child fans out there?) was DELICIOUS.  Sure, it was time consuming.  But once you got it going, it was heavenly.  I would have eaten it by the bowlful for days.

Seafood Crepes & Cheese Souffles

I also made a heck of a lot of awesome crepes.  Everyone took turns, but I was one of the people who had good success and made a ton for the whole class.  I wasn't the biggest fan of the seafood filling (give me Nutella in a crepe any day!) but the crepes themselves were amazing.  I just don't really eat seafood; the fish fans in class gobbled them up!  :)

The cheese souffles came out as we hoped, and the French bread (made from scratch) was probably one of the best breads I've ever eaten.  Maybe that had something to do with having sweated over it, but it was so fulfilling to cook these dishes having appreciated them in France at one point.

This  bread was incredible!

Kevin, kitchen manager and fill-in teacher,  helping with the crepes

We made tarte tatin from scratch as well.  Impressive, right?  We didn't make the prettiest one, but it was tasty and fresh.

Tarte Tatin

YUM.  Just yum.  This is the best class I've taken at Viking thus far.  Hands down.  I would have paid just to eat the end result.

Amazing!

Have you cooked anything delicious lately?  Or maybe tried a new recipe?

Burger Republic: Best Burger in Nashville! (so far)

You guys know I love a good burger.  Duke and I will drive across town seeking the best.  So for his 30th, we chose to eat lunch at Burger Republic, recommended by my coworkers.  OMG.  Blew our minds!

Philly Egg Rolls

We started with the Philly Egg Rolls, which were amazing.  I probably was half-full after just those delicious pockets of awesome.  Yum.  Duke really enjoyed the beer selection, which is a big deal for a beer geek/brewer.

I had the Tennessee burger, topped with Maple Glazed Benton's Bacon, Jack Daniel's Honey BBQ Glaze, American Cheese, and Smoked Tomato Ketchup.  I had them remove the usual onions (Memphis Spice Dusted Tobacco Onions) and add a fried egg, my favorite burger topping.  The fries I had as my side were perfectly crisp, to the point that I ate every single last one of them.  The sweet glazes on my burger reminded me of a pancake with syrup, so it was kind of like having an amazing burger with my favorite breakfast foods all in one.  In a delicious way!

Tennessee Burger

I was also impressed by their milkshake menu, including spiked 'grownup' ones.  I was really craving the Frozen Black Irish.  But being the designated driver on Duke's birthday, this lightweight abstained.  He totally owes me now, right?  Plus, between an appetizer and insane burger (which I could not finish!) my stomach was at gluttonous capacity.

We definitely feel like this is our favorite Nashville burger.  No argument at all.  It's not super easy for us to get there from Franklin, but worth it on the days you NEED a quality burger. :)

Aubrey's Verdict:  Burger Republic > Burger Up > The Pharmacy (Deciding factors: Toppings, French fries+atmosphere)

Duke's Verdict:  Burger Republic > The Pharmacy > Burger Up  (Deciding factors: Beer Selection, Meat quality)

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Is there another Nashville burger place that I need to try?

On our list:

• Rotiers Restaurant
• Elliston Place Soda Shop
• M.L.Rose Craft Beer & Burgers
• Gabby's Burgers & Fries

Italian Pasta Party at Viking Cooking School

I had a blast last night at Viking Cooking School!  One of my Before I'm 30 goals was to make pasta from scratch.  And while I attempted homemade noodles for Thanksgiving, it wasn't successful enough for me to feel good about it.  So I decided to take a class to learn what I was doing wrong.

I really appreciated the methods that our instructor showed us, because even when the recipe called for a food processor (which I don't have) he showed us we could make the dough by hand.  We learned the very basics, and in the end, that pasta was INSANE.  So good, tender, and fresh.  How can I ever eat boxed pasta again?

We made spinach & ricotta ravioli, fettucine pasta, alfredo sauce, pomodoro sauce, and meatballs.  Yum!  The simmering pomodoro sauce with meatballs smelled so good.  And aside from the pasta maker, I had every single tool necessary to make everything in the class.

So now I just need to figure out if I should pony up some money to invest in a hand cranked pasta machine, or the $190 for the Kitchenaid attachment...  which I really want!  I try not to eat pasta very often anymore, but when I do, why not make it fresh?

Need.  Okay, want.

I can't say enough good things about Viking Cooking School.  It's pricey, but I have learned a skill in every class that I can take home and help me in my own kitchen.  Of course, the showroom has me drooling over $10,000 stoves, but I really enjoy learning and choosing my next class.  I consider it an investment, because cooking at home really can save you money.  And if I start making fresh pasta?  We won't be heading to an Olive Garden or Carrabba's ever again.  Plus I'll be doing Grandma's noodle recipe some justice!

Crock Pot Jambalaya

Slap Ya Mama (image from website... buy their stuff!)

After spending Christmas in New Orleans, I wanted a chance to use my Slap Ya Mama cajun seasoning at home.

So I looked up an easy jambalaya recipe online, and made a few adjustments based on what I had on-hand!  I didn't use all of the meat in the original recipe since I was cooking for two.  The original adds in chicken and shrimp, so you can personalize this to your heart's content.  I also ad-libbed the rice portion and it worked really well!  (Without adding the rice, it was a bit soupy... stirring it in towards the end soaked up all the excess juices and made it super delicious.)

This definitely had a big kick, but we loved the flavor.  Next time I may skip the cayenne, but I will definitely make this one again.  If you like spicy, follow the recipe precisely; otherwise, taste test as you add the cajun seasoning and cayenne.

I prepped this meal in the morning, let it cook all day, and it was ready when I got home for dinner.

Crockpot Jambalaya
adapted from Colleen's Slow Cooker Jambalaya on All Recipes

INGREDIENTS:
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2-3 cups of cooked rice

DIRECTIONS:
1. In a slow cooker, mix the sausage, tomatoes with juice, onion, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2. Cover, and cook 7 to 8 hours on Low.  During last 20-30 minutes, stir in cooked rice, allowing it to soak up excess moisture.  Stir once more before serving.

Suzy Wong's House of Yum

Could there be a better restaurant to review for Yummy Tuesday than Suzy Wong's House of Yum?

A coworker of mine alerted me to a Livingsocial deal she was buying back in November for the restaurant, and knowing I'm new-ish to the Nashville restaurant scene,  she recommended it for Duke and me.  I'm glad she did!

I love Asian fusion and creative dishes.  Suzy Wong's is a great place to taste a lot of smaller plates and share.  It's mostly tapas-style, though you can order slightly larger entrees for yourself.

Duke and I indulged in Marinated Tofu Pouches, Vegetable Pot Stickers (my fav!), Katsu Chicken Strips (Duke's fav!), and a Sweet 'n' Sour Chicken Yum Bowl.  Everything was delicious, and it comes out in the order it is prepared.  (That's why eating tapas style, vs. ordering your own, makes the most sense!)

We even did dessert... a banana tempura split.  I definitely recommend this restaurant, and that you make a reservation!  It was Restaurant Week, so they weren't even accepting walk-ins; luckily, I made a reservation beforehand without even knowing this info.  :)

Lodge Cast Iron Skillet

One of my Christmas presents is working overtime lately in my kitchen.... the Lodge cast iron skillet my parents gave me!  And not only that, it's very affordable: mine was only $25 (from Target) and that was for a medium sized skillet with two handles.  These things are definitely heavy (especially when full!) so I like being able to grab both side to lift in and out of the oven.

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But beware!  These things get HOT... so use a mitt or pot holder when touching the skillet.

I also love having a skillet that can soak up amazing seasoning over time, as well as go straight from stovetop to the oven.  I "clean" the skillet when it's still warm... that is, I use a little water and a brush to *lightly* wipe out the pan.  Then, for stuck-on stuff, I push kosher salt and oil into the pan and rub it in, using a cloth to lift out gunk.  Then I don't rinse.  Nope!  Keep it DIRRRRRTY.  That's what makes it so awesome.

I've made cinnamon rolls, bacon, sausages, and steaks in this skillet so far.  I find myself looking at different recipes that would work best for skillets, because I love using mine and getting it dirty and seasoned.  I can't wait make cornbread in it!

Can you hear my grass-fed local beef steaks SIZZLE?!

I'd say between my Kitchenaid mixer and chef's knife, this is one of my best kitchen additions ever.  And if the whole house burned down, well, that skillet would survive.  My Dad told me that my Grandma loved her cast iron skillet (she kept it stored in the oven all the time!) especially since it was the one pan my Grandpa couldn't destroy.  He apparently melted quite a few in his time, absent-mindedly leaving something cooking on the stove.

A few skillet recipes I can't wait to try...

• Clean Eating Skillet Spaghetti, from The Gracious Pantry
• Sausage & Chorizo Hash Skillet, from Haidee's Kitchen
• Easy Blueberry Skillet Cake, from Paula Deen
• Strawberry Skillet Pie, from Always With Butter
• Skillet Sugar Cookie, from Munchkin Munchies
• Peach Upside Down Cake, from Use Real Butter

What's your favorite kitchen workhorse?

Panda Express Orange Chicken

How have I not posted my orange chicken recipe here until now?  It's the dish my family always requests me to make.  Panda Express Orange Chicken is one of my favorite fast food picks.  When I found a copycat recipe online, I tried it once and it worked.  I've probably made this a dozen times now, and I never end up with leftovers.

Looking for a sure bet?  This is it.  But I've tweaked it a little bit for flavor, and added steamed veggies to make it more colorful.

Panda Express Orange Chicken Copycat
adapted from food.com recipe


Ingredients for Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
pepper
olive oil
1/2 cup cornstarch, plus
1 T cornstarch
1/4 cup flour
2 tsp garlic, minced
1/2 tsp sesame oil

Steamed Asian Vegetables (like Birds Eye Asian Medley)

Ingredients for Orange Sauce
3 T soy sauce
3 T orange juice
10 T sugar
10 T white vinegar

Directions
Place chicken pieces in large bowl.
Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together.
Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.
(Update: As of 2015, I'm lazy and just put the flour mixture and chicken pieces into a plastic bag and shake them until coated.)

Heat oil in frying pan.
Add chicken to pan, small batches at a time, and fry until golden crisp.
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add garlic and stir-fry until fragrant; about 10 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickened.

Steam vegetables according to packaging.
Add to pan and add into chicken and sauce.

Serve over sticky white rice.

Fresh Pear & Gingerbread Cupcakes

I love the Cake Doctor.  She has given me the reputation for being an amazing baker.  But really, every delicious recipe starts with CAKE MIX IN A BOX.  Word.  And I know it's New Year's, when everyone is thinking healthy, but these cupcakes totally have FRUIT in them.  Healthy, right?

To show off some festive holiday flavor, for my work potluck I used her recipe for Fresh Pear & Gingerbread Cupcakes.  Yum!  I may have made a little cake for myself and Duke, which I promptly ate for breakfast on multiple occasions.  Because cake for breakfast is the best time to eat cake, for your HEALTH.

I opted not to use lemon frosting, instead choosing vanilla so the citrus wouldn't overwhelm.  It was a hit!  Check out the recipe below.

Fresh Pear & Gingerbread Cupcakes
from The Cake Mix Doctor, recipe lazily copied from here


1 (14.5-ounce) package gingerbread mix (I used Betty Crocker)
1 cup water
1 large egg
1 medium-size ripe pear, peeled, cored and finely chopped (I used extra pear!)
1 heaping teaspoon crystallized ginger, finely chopped, optional (I skipped this)

Preheat oven to 350 degrees. Line cupcake pan with 16 paper liners. Place gingerbread mix, water, egg, pear and ginger in large mixing bowl. Blend with mixer on low speed for 30 seconds. Scrape down sides of bowl. Increase speed to medium and beat until smooth and thickened, 2 minutes more, scraping down sides of bowl as needed.

Spoon 1/3 cup batter into each muffin cup, filling about 3/4 of the way full. Batter will make 14-16 cupcakes. Bake cupcakes 18-20 minutes or until cake springs back when touched. Remove from oven and place on wire rack and cool. After 5 minutes, remove cupcakes from pan and place on rack to cool additional 15 minutes. Sprinkle top with confectioners sugar or frosting of choice.

Evernote Food

The other day, my coworker took her phone out during a meal to take a photo of our wine bottle's label.

Evernote Food

"Whenever I find a good wine at a restaurant," she says, "I always forget the name when I'm at the store!  This way I have it saved."

Fascinating.  And now that I think about it, useful.  After all, I've often clicked away with a camera or smartphone to capture a label, a beautifully plated meal, a recipe, a menu... only to have it languish in some random album in my iPhoto.

Then I found Evernote Food, and app for your smartphone.  I'm already in love with Evernote as an app in general (it keeps my shopping lists, to-do lists, quick reference stuff, etc.) and now I'm loving this extension of their line.

Not only can you capture an image of your food item/adventure, you can add notes to that entry, tag the location, and have it sorted by date!  You can use the app to look up your past experiences, whether you're looking to cook or eat out.  Or, you can simply use it as a food diary!

If you're a foodie like me, this app might actually be one you use pretty often.  I'm already using it to remember what I liked at restaurants and documenting new recipes.

Are there any other food apps you're a fan of?  I also use OpenTable and UrbanSpoon quite a bit!

***December 21st UPDATE:  The latest update to this app is amazing!  You can use it to find restaurants nearby, save recipes to try, and more!  It's even better than I described!***