Introducing…Chef Alison!
This past Monday my lifelong dreams became a reality when I graduated culinary school and became a professional chef!
Our final project was to create a banquet, or as Orthodox Jews may call it, a shmorg. My class and I made an abundance of delicious freshly made foods. We were each assigned to make two or three original recipes and had the entire day to complete the mission. I made Jamaican spring rolls with spicy mango dipping sauce and my infamous mojito hamantashen, all of which were not kosher. My parents flew in all the way from Columbus, Ohio to partake in my graduation celebrations. Since my parents, two sisters, and a bunch of my friends were coming, I brought along kosher pots and pans so I was able to make them some Kosher treats. I seared up pomegranate-citrus glazed salmon and lemon-curry mashed potatoes (I snuck in some frozen lemon meringue bars too).
The day was hectic and such an adrenaline rush. We were each called up individually and were given a book and a toque. I think I donned my toque quite well if i do say so myself!
Here I go, out into the culinary world, armed with knives and a uniform. Some would describe that as going out to war, but I would call it living my dream!
Lemon-Curry Mashed Potatoes
Serves 8-10 people
8 Potatoes, peeled and cut into chunks
½ Cup Butter
¾ C. Milk
1/2 tsp. Cayenne Pepper (adjust to your desired spiciness)
1 TBS. Curry
1 Lemon, juiced
Salt and Pepper
Walnuts, crushed (Optional)
Boil potatoes in water till soft. Drain. While hot, mash in the butter, milk and spices. Sprinkle with chopped walnuts.
Chocolate Cake- the epitome of all that is good in this world. Perfecting the chocolate cake is an extremely rewarding experience and the criteria are very simple. In honor of The Wall Street Journal article, I decided to make myself the best chocolate cake in the world!
This one bowl wonder is easy, versatile, and requires very little cleanup. Chocolate lovers, get ready to make the best chocolate cake of your life with this super moist (non dairy) and chocolaty crowd pleasing recipe!
Cake of Chocolaty Goodness
2 C. Sugar
1 ¾ C. Flour
¾ C. Cocoa
1 ½ t. BP
1 ½ t. BS
1 t. Salt
2 Eggs
1 C. Almond or Soy Milk
½ C. Oil
2 t. Vanilla
1 C. Boiling Water
Pre-heat oven to 350. Spray a bundt pan. In a bowl, Stir together the dry ingredients. Add the rest of the ingredients, except the boiling water, and whisk together till smooth. Whisk in boiling water, until it is completely incorporated. The batter should look runny. Pour into your sprayed bundt pan and bake for 35-45 minutes, until toothpick comes out clean. Cool completely and flip over to turn out cake.
Adapted from Hershey’s
Alibabka Tip: I like to jazz up my cake my drizzling melted chocolate on top. It not only looks great, but it covers up any potential mishaps when unmolding the cake. You can drizzle with dark and white chocolate or sprinkle nuts over the top. Anyway you choose to decorate, it will turn out beautiful!
