school dazed

This is DAY 2 of Culinary School . Last fall I applied to the Integrated Learning Program: Culinary Management H116 at George Brown College. Conveniently 10 minutes from my house in downtown Toronto, and ironically next door to my former long time employer’s (Simon and Schuster) newest office digs. I must confess that I am carefully containing my excitement. I’m not really sure where this all leads me but it is the perfect time to stretch myself and I am trying to let the world unfold as it should.  

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I’ve been purchasing and organizing all my equipment for class and I just picked up the most beautiful Japanese knife this afternoon. I am practically overflowing with giddiness. I’m also scrounging around the kitchen for anything that I can pack up so I don’t overflow with duplicates in my already overstuffed house… but happily there are still some mandatory indulgences that I can add to my stockpile. Yesterday was Kitchen Management class and Hospitality Math. Today was English class and I got to hand in my first essay on HOW I AM TOTALLY UN-COOL. Each class is at least 3 hours long and it’s been fun to meet my new class mates and get the scoop on everyone’s raison d’etre. So far every instructor has been exceptionally pleasant and impressive. This is a 2 year diploma and with around 30 to 60 (?-bad with estimating numbers in crowds) people each class with a fairly diverse age range–although I think I may be the 2nd oldest. One dude talked about cooking in the 70’s. I guess technically I ( and Juli) did a stint with crazy Mrs Dean in the Kootenay‘s in 1977, but that’s a whole other story.

Tomorrow will be my first time in the baking kitchen lab and I am definitely psyched!! I hope we make something other than cookies. I’ve been living on a steady diet of them for 2 days. BTW- I will be avoiding full body shots of my chef outfit until the time is right. Tomorrow is my first day wearing this charming outfit. For now, you’ll just have to imagine it.

Turning over a new leaf I plan to cook at home as much as possible. I did not plan well but luckily I had roasted cauliflower , onions and tomatoes on the weekend.

easy dinner with leftovers in fridge- roasted cauliflower soup

5 minute ROASTED CAULIFLOWER SOUP

• Throw a bunch of cauliflower and onions into a blender with some cold chicken stock (measure carefully hah!)
• Season with salt, lemon zest, horseradish and rooster sauce to taste
• Blend till smooth

Heat on stove and then serve with:

• a spoon of thick yogurt
• roasted tomatoes /lemon squeeze /capers  and FRESH CILANTRO!

Of course season to your liking– if you prefer to mix it up a bit….

• curry blends, herb blends, sharp cheddar cheese or whatever you like best.

Cauliflower is pretty accommodating. The rich colour is really just a result of the roasting and a wee squirt of Hot Sauce.

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• Madhur Jaffrey’s Cauliflower with Ginger and Coriander (jjasonwhatsinseason.wordpress.com)
• Cauliflower in the garden and the kitchen (csmonitor.com)
• Chunky Cauliflower and Cheese Soup (mommyhatescooking.com)
• (Accidently) Spicy Vegetarian Cauliflower Curry…and a Trip to the Farmer’s Market (myfancypantry.com)