Prix Fixe

Reading Rainbow..

The other night our Pantry Cook (which both Chef and I went to school with) asked what she should be reading as far as cooking goes and we started to ramble off a list of books. So I figured, I'd provide a list of books that I would recommend to both the home cook and cooks just getting started in the industry.

For the home cook, there are a couple on the list that are a bit daunting and you might never cook from them - but yet they'll provide a reference point and be a source of inspiration. This by no means is an end all/be all list - but should give you a solid foundation from which to work from. 

The French Laundry & Bouchon

Chef Thomas Keller is known the world over and holds several Michelin Stars for both TFL and Per Se in New York, which makes him the only American chef to do so. He's also a cookbook author (duh), though some would say that they aren't 'cookbooks' so to speak because of the time involved for most of the dishes put forward in his books.

Though he states right off the bat, that the recipes contained within the books aren't really meant for the home cook. But you can give it a go anyways, though you might not be as successful as TK. Which is fine, then again I do this professionally and love a challenge. But the story's within the book's are well worth the read. 

Think Like a Chef

Chef Tom Colicchico is known to most as the head judge on Bravo TV's "Top Chef". Colicchico is also one hell of a chef and restaurateur. This book was recommended to me when I was doing my externship at Carlyle (which is into it's last week of operation) I asked the same question of executive chef Jake Martin, and this was the first book that he suggested to me. 

He's all about great ingredients, simple preparation to bring out the most in what he's cooking. Here he'll give you lessons on stock making, sauces and the like. So for the home cook who's just starting out with tackling the home kitchen - this is a great book for laying a foundation from which to build and experiment.

Is there a support group for this?

I'm an information junkie, just ask those I work with/know/have met once/complete strangers. I can never get enough it seems, though I do have my over-loaded moments, few and far between as they are. Over on the side bar my Delicious link's list is back and is constantly updated - you can also add me to your network if you like.

One thing is for sure, Saturday mornings are a rough one. Not many hours removed from humping it out on the line on a busy Friday night. All you want to do, is not move and drink far more coffee than the human body should allow, and self medicate (not that I condone such things). Plus it's the weekend for some, why not kick back with some Saturday morning reading.

So starting this morning moving forward, Saturday's will before for some reading, maybe some learning while consuming coffee - and hoping the dull ache in your knees and back will fade before you have to head into work and do it all over again (my time in radio spoiled me, I hurt in places I didn't even knew I had.).

All week I'm collecting information, whether I book mark it on Delicious or star it in Google reader. So on Saturdays I will do you a bit of a favor and weed through the crap so you don't have too.

I'd don't have a fancy name for this yet, but I'm sure I'll come up with something (maybe..).

Lets get to the links.

Grasshopper

This is the Oregon winter I know and love, gray - somewhat dark and raining.

Call me crazy but I love the rain, I love the way it sounds - the way it makes things smell. Not to mention, it's perfect weather for a nice cup of hot coffee and a book, or blogs (oh and don't forget naps, love falling asleep to the sound of rain on the roof.). 

While doing my normal routine of going through Google Reader and the like, I came across The Hungry Cupboard, written by a PDX line cook by the name of Ingrid (I've also added a link to the "Tasting Menu" located in the side bar). I've been following her on twitter for some time now, and just realized she had a blog, I can't quite remember though where she works - not that it matters.

What matter's is the post I came across - Know Thy Self.

This is what really hit home for me:This is ultimately about the fact that I'm reconciling with myself who I am as a cook and what my capacity is for the idiosyncrasies that come along with being a cook. In a way I'm glad I came into cooking at the age I'm at now, because I'm surer of myself and what I want than who I was 10 years ago. I've heard chefs and cooks say "Cooking comes first; everything else is secondary," and I simply don't subscribe to that philosophy.

And she's right, not to mention that Chef feels the same way - he's a family man and then a Chef. When we were on the competition team together at school - our adviser (who had competed at the highest levels, including a stint on the Team USA for the Culinary Olympics back in the 90's. He just couldn't get over the fact that Chef, was more than willing to put family first - even though he was driven like the rest of us.

I'll be the first to admit I'm short on experience, but long on passion and that's one of the reason's Chef took me on. Not to mention with Scratch being a small venue, with a already tight knit staff (including Chef, there are only five of us), I'm getting to learn more and more. Not just the cooking side of it, but the whole shooting match. Not only is Chef the chef, he's also the owner.

Yes, we went to school together - but that means he knows me better than anyone in the kitchen. Everyday I'm there, I'm learning something new - inside and outside the kitchen.

I guess for me you could say I'm still trying to find myself.

Does that read as cliche` as it sounds in my head?

Scratch Grand Opening

For those of you who follow me on Twitter (@PrixFixeOnline) you know that I'm involved with a new restaurant, meaning that hey...I've got a job! Anyways, Saturday was the grand opening of Scratch in Lake Oswego. It's right there on "A" street, 146 A to be exact. The restaurant is located in the old "Thirst" location. The place is owned an operated by a friend of mine and Culinary School mate Chef Patrick Lee Warner (@chefwarner on Twitter).

You'll noticed there is a lack of plated food pictures, it was in the plans to get some pictures of dishes, but I ended up getting pressed into service as it became a bit busier than expected. We did 42 covers that night, which at first blush doesn't seem like a whole lot. Add in the fact that we only have 8 tables and that's something for sure.

I'll be getting pictures of dishes in the next couple of days, for now enjoy these shots of the Grand Opening.

Get the flash player here: http://www.adobe.com/flashplayer

Continuing education

Lately I've been obsessed with the pastry side of things, drifting ever so slightly from the savory side. In school I took the culinary tract because I really (I guess at the time) had no interest in making petite fours, piping work and the like. In the quest to make myself a well rounded cook it would be wise of  meto learn the dessert/pastry end more.

I had expressed interest of this to Jake while I was doing my externship, and I was shown some things but I know there was more to learn. At Carlyle they don't have a pastry chef, so everyone chips in - but most of it falls to the pantry guy.

But with only six weeks to soak as much as I could in, not to mention work it was tough. Yes I can make pastry cream, I can make pate choux, I know some of the basics but I know there's more. I just recently bought Johnny Iuzzini's new book "Desert Fourplay" and there's some interesting things in the Alinea book as well. I'm completely fascinated by flexible ganache, and the ways it can be used.

I have my baking textbook from school, the aforementioned Iuzzini book and couple more if you count Alinea,  A Day at elBulli and The Fat Duck Cookbook. But where to go from here? I'm thinking Charlie Trotter's "Deserts" and go that direction. What would you suggest I pick up? Is there one dessert book that would help?

You can see by previous posts and the names mentioned on this blog as to what culinary direction I lean - so keep that in mind.