hump day first week at culinary school

Ok, I admit it. Standing through an entire 3 hour class without leaning, slouching, no hands in pockets and ( WARNING TMI ALERT) oozing buckets of menstrual blood is not my idea of fun. Top it off I had a migraine most of the day; but I still loved my classes and the experience… but  I was very happy to head home on my scooter ( in the rain) by 4 o’clock… but “I digress” 

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First up was my baking class. I did not get to make cookies, or pie or anything. Instead we were tortured by the 2nd year students baking next door. The smells were amazing. I did however get to follow along with everyone as we were warned of the perils of the giant mixers, procedures, store rooms, honour codes, and keeping your sh*thole clean…according to my old German Chef instructor. He was amazing. My first 15 minutes of fame resulted from either being old, or smart…but I was the  only student in class who understood how to measure on a counterbalanced scale, meaning I got to tutor one half of the class while Chef helped the rest. I know it really does not sound like a blast, but it was! really …i swear it was.

The second class of the day was Intro to Fine Dining ( Service etc) and Wine ( last 7 weeks). I think I will stick with the under 19 set and smell intently and record other student’s impressions of the wine. Some of you may not know that one of my few claims to fame is that I have never had a drink in my life. It seems pointless to break a streak at this point. There will still be plenty to learn about grapes and regions and blah blah blah…and I am happy to soak it all in. I do have a bloodhound type nose so I should do just fine.

When I walked in the door I flaked out for an hour and still woke up with a headache. I resorted to my old favorite drug of choice, Imitrex and all is well.

topped with balsamic glaze

Pizza tonight , using my NEW PIZZA PEEL. When I purchased school supplies yesterday I decided to splurge on the wood pizza peel . I needed to explore the bottom of the oven technique that Jules from Stone Soup recommended. It worked perfectly this time with NO BURNS. For $15 it was money well spent!

• I made the dough up in the food processor first ( SEE TERRONI PIZZA POST or the STONE SOUP LINK above )
• Turned oven on to preheat–tried 400 degrees this time
•  fried up some onions in one pan and mushrooms in another on high heat.
• Removed the HOT PIZZA STONE ( 400 Degree preheating) from the oven and placed the rolled out pizza dough on it.
• Top bottom dough with a bit of EVOO.
• Spread small amount of grated old white cheddar ( or whatever you have on hand) on the dough,
• top with onions and mushrooms
• sprinkle feta cheese on top. Season with pepper and salt if feta is not too salty.
• Pop pizza in oven for approx 12 min. ( check )
• If using the BOTTOM of the OVEN TECHNIQUE, remove pizza from the stone using the wooden peel
• –or just remove from the rack
• squeeze balsamic glaze over the top if desired.
• MUSHROOMS are amazing when paired with a blue cheese or brie type as well. Just add on when you remove from the heat. The delicate cheese will melt and not burn off this way.

EAT

Related articles

• Weekend Entertaining: Outdoor Wine & Pizza Party (williams-sonoma.com)
• No Knead Pizza Dough (clookbook.com)