If You Can't Handle the Heat [Outside], Get in the Kitchen

On Saturday evening, the night of my shadowing experience at The Short Story, I remember seeing what looked like sangria; regardless of what it actually was, the idea had been planted ("inception," anyone?). Sunday proved to be a beautiful day and with a shift in weather to the warmer side, sangria sounded like an extraordinary idea. And as such weather blossoms, I often think equate that heat with the freshness and vibrancy of fruit--particularly mango--and decided to pair that in some way with salmon. With a recent gift from Normandy (sel gris, a.k.a. grey sea salt) also needing to find a home in my blog, I ended up with a great Sunday dinner: Pan-seared salmon atop a bed of steamed green beans with sel gris, garnished with an orange balsamic reduction sauce (influenced by an episode of Dinner: Impossible I had recently seen), and served with jasmine rice and a spicy mango-cucumber salad. Oh yeah, along with a tall, cold glass of sangria. Of course with no actual blood in it, sangria comes from the Spanish word sangre and is based on the tradition of using red wine as the base. From what I have read, there is no one way of making an "authentic" sangria; as you continue reading, note the different layers to this wine punch of sorts and feel free to let your culinary creative juices (wait for the punch line...) flow.

Here, Eat This

It's about 4:30pm and as I make my way through the doorway of The Short Story, the wait staff gets ready near the bar area for the first customers to arrive and talk about who has already eaten some cake makes its way to me, at which point I'm given a healthy serving of moist chocolate cake and told "here, eat this." Eventually, I'm given a fork and Robert Harrison, executive chef of The Short Story, meets me at the entry way to a fairly small kitchen and asks me if I'd like to be introduced to the cook staff (which he forewarns me is a small one). In between bites of cake, I'm introduced to Dylan (a.k.a., the head dishwasher; a.k.a., the 16-year-old-who-cooks-like-he's-30; a.k.a., "the Prodigy") and then to Carly (the baker and plater of the chilled small plates and desserts). And as I finish my plate of cake, service begins.

An Early Afternoon at The North Market & "A French Menu"

After months of waiting, the time had finally come for me to attend my first cooking demo at The Columbus Dispatch Kitchen in The North Market, one of my favourite weekend locations in the Columbus area. A centralised collection of specialty tastes--from a wide array of cheeses to fresh poultry, breads baked daily to freshly squeezed juice, soul food to Indian flare--The North Market is my go-to locale for a taste of the international...in Ohio. 

As for the cooking demo itself, today's instructor was Columbus Dispatch food editor Robin Davis. Alongside more than a dozen folks, we gathered on the second floor of The North Market to join Robin in her studio kitchen as she harnessed northern and central French flavours using "grocery store" ingredients.

This One Takes the Cake (Literally): My "Books 2 Eat" Entry, pt 3

Parts 1 and 2 of my cake posts have so far chronicled the journey of my Books 2 Eat entry. And now, it's time to find out how everything came together, how others interpreted their books, and how the cake actually tasted.

This One Takes the Cake (Literally): My "Books 2 Eat" Entry, pt 2

Part 1 of my cake posts focused on marshmallow fondant work I had prepped Wednesday night. Undoubtedly one of the largest (if not the largest) photo food albums I have to date is of the construction and painting of my Harry Potter and the Deathly Hallows cake entry to this year's Books 2 Eat contest, which is the focus of this second part of this recent series of posts.

This One Takes the Cake (Literally): My "Books 2 Eat" Entry, pt 1

Some time last week (followed by a subsequent blog post), I read that there was to be an edible book contest which would be taking place in the campus library. After a bit more reading (ironic, eh?), I found out that this was actually an annual international event. And so, in the spirit of culinary challenges, I set off to enter the contest; little did I know how much prep, bake, and execution, work I would be clocking in for this one. After learning that the general theme was the representation of a favourite book in food form, I seemed to quickly settle on replicating the final book of the Harry Potter series. With the foresight of a time turner owner, I made sure to take quite a few photos for this one, and have divided the photo collection and blog posts into three, more readible posts. This first post focuses on the fondant preparation which I had read is best done overnight to 1) save time the next day since it would already be done; and 2) allow the fondant to have ample time to set, both in terms of consistency and colouring.

Three Great Days of Cooking (and Eating)

Well, hello, dear Reader... long time no write! If you've been following my culinary journey as of late via Facebook, you'll certainly be much more prepared for the next set of posts. Indeed, I hope I can catch you up on my cooking before this Sunday, when I'm scheduled to take a cooking class in Columbus (French themed!). In any case, it's hard to be believe that it was just this past weekend that my family came down to visit me, and my sister stayed through the weekend until mid-week. In that time, we/I did quite a bit of cooking (and subsequently, eating, of course). From favourites in my growing repertoire of recipes to on-the-spot adaptations, what follows in this post are meals that may or may not induce some kind of food coma.