A common question people ask me is "How long does it take to do your hair?" On average It takes about 3 hrs. every 6 weeks. During that time I get to catch up on Law and Order, news and of course the topic of food ALWAYS comes up between my loctican and I.  This time around we started swapping tofu recipes. 

Don't turn your nose up at the mention to tofu. I wouldn't share these recipes if it wasn't good. And for those who may be yelling at me "Don't you know soy is linked to cancer!?", for every bad thing that is said about soy there is another doctor saying to total opposite. For me, moderation.  

To get rid of excess water 'press' your tofu - Place tofu on paper towles and putting a plate on top. Then place a heavy object or bowl on top. Let sit for 5 - 10 minutes.
 
Jerk Tofu (Serves 4)
Ingredients
1 Tbs of Jerk Seasoning
2 Tbs peanut or olive oil
1 lb FIRM tofu, cubed
1 onion quartered
2 cloves garlic, chopped,
Vegetables, 2 lbs of any mixture of carrots, zucchini, cauliflower, green cabbage, bok choy, sweet peppers and broccoli.
oil to fry

Instructions
1. Mix jerk and oil add tofu and marinate for  about 30 mins
2. Heat oil and fry tofu for 5 minutes and put aside
3. Saute onion and garlic and add vegetables tossing until just tender.
4. Add tofu and stir in gently and serve with brown rice or noodles

 

Tofu Burgers
(Recipe courtesy of Natural Gourmet Institute)

Ingredients

1/4 cup sunflower seeds
1/4 cup shoyu
1 cup cooked millet OR rice OR bread crumbs
1 lbs SOFT tofu
2 tablespoons arame (its a sea vegetable)
1 cup filtered water
2 Tbs extra virgin olive oil or sesame oil
1 clove garlic, minced
1/4 cup onion, minced
1 teaspoon curry powder OR other spice blend
1/4 cup carrot, finely minced
1 stalk celery, finely minced
1 1/2 tablespoon umeboshi paste
2 Tbs tahini
1/4 teaspoon black pepper
salt

Instructions:

1. Mix seeds and shoyu together. Roast on parchment paper until dried
2. Cook rice or millet
3. Press tofu to release excess water
4. Soak arame in water 10 - 15 minutes. Drain and chop finely
5. Grind sunflower seeds halfway. Mash tofu, add sauteed vegetables, grain, seeds, arame, umeboshi paste, tahini, and salt and pepper to taste. Adjust salt if needed. Mix well.
6. Form 1/2" thick burgers with about 1/2 cup mixture

Today is the offical one month mark in the Natural Gourmet Institutes Chefs Training Program. This morning I decided to get to class early to beat the morning locker room rush and sit back and enjoy a cup of coffee (yes in the 100 degree weather). As I entered the classroom I felt a gush of hot air, "OMG its hotter in here than outside". I no longer had the desire to drink my coffee.

Our instructor for the day was filling up pitcher with water and lemon to keep us cool. I joking said " I see today is a simulation on working in a hot kitchen". According to the thermo stat is was a schorhing 95 degrees! Later to find out that the AC broke last night.

We hung in there, we learned more about sauces and infusions. Lucky were weren't on the stoves too much. I'm even luckier that I chose ot make an Almond Sauce that did not require me to be on the stove for too long. 

Almond Sauce
Makes 2 cups

Ingredients:

1/4 cup dry white wine
2 small shallots, minced (about 6 tablespoons)
1 head of garlic, roasted*
1/4 cup vegetable stock (if you can make your own BOUNUS YUMMY)
1/3 cup blanched almonds, soaked 10 minutes in warm water and strained
1/4 cup canola oil
1/4 cup olive oil
sea salt to taste

Instructions:
1. In a small saute pan, reduce white wine with shallots until almost dry.
2. In blender combine shallots, roasted garlic paste, almonds and vegetable stock. Blend until creamy. Slowly add in the oils. Season to taste.

Try putting it over rice or a mild white fish, tilapia, flounder ect, with a glass of white wine.

To roast garlic: Peel off outer layers, cutt of top horizontally, rub with olive oil, cover with tin
foil and bake at 350 degrees for 30 mins.

Blanch Almonds: Boil water place almonds in for about 1 minute, remove and place in a bowl with cold water and ice. AKA Blanch and shock

Reduce: Simmer liquid until it reaches a smaller volume
 Don't let the sauce sit for too long, it will start to thicken, if it does thin out with some water.

If you need help send an email, but I may have to charge for personal visits :)

1st month check in - summary
It's going by so fast! It's a great experience, and overall 'good food' can taste good.
I still eat meat, but making the switch to organic/farm rasied, eating poorly treated animals doesn't appeal to me.
I don't think I'm cut out to work in a restaurant still, I think I'm at the point I can ask my instructors for some feedback on how I'm doing.
How does one mix, learning about good food, travel,and fun together?  And also making our communites a better place to be!
We will see what happens.

I used to love the idea of Restaurant Week. Who wouldn't enjoy
dining out at great restaurants for a fraction of the price. After a while I stopped participating in the Boston
restaurant weeks, the food and service was lack luster.  I would rather pay full price and get treated to better food
and service.

In class our instructor mentioned that NYC restaurant week is coming up and it would
be a great experience for us culinary students to seek inspiration for our own dishes (and also for a fraction of the price). I was glad he noted that these particular restaurants below keep to the true tradition of Restaurant and
give you the best they have both in food and service.  If anyone needs a partner in crime to try out the suggestions below, please let me know :)

P.S Another tip to eat at 5 star restaurants is to sit at the bar and order a drink and an appitizer. Ambiance for $20.

1) Aquavit  aquavit.org
2) Barbetta (Italian) barbettarestaurant.com
3) Benoit Restaurant and Bar (French) benoitny.com
4) Cafe Fiorello cafefiorello.com
5) Chin Chin - Chinese
6) China Grill (Chinese) chinagrillmgt.com
7)Firebird - (Russian) firebirdrestaurant.com
8) Gotham Gar and Grill - gothambarandgrill.com

Our instructor made us Za'atar and flatbread last week while we were learning about herbs and spices.

Za'atar is traditionally used in the Middle Eastern cooking. Its very verestile and can be used on meats, veggies, and bread.  Try this mix (add olive oil) at your next party. Move over olive oil and garlic!

Zaatar
Ingredients:

• 1/4 cup sumac
• 2 tablespoons thyme
• 1 tablespoon roasted sesame seeds
• 2 tablespoons marjoram
• 2 tablespoons oregano
• 1 teaspoon coarse salt

Preparation: Grind the sesame seeds in food processor or with mortar and pestle. Add remaining ingredients and mix well.

Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za'atar can be used from 3-6 months.

“There are still a few of us out there”, the older gentlemen said as he get me go in front of him to get on the 6 train. “Thank You! Have a good day, I'm happy there are a few of you left.” was my response. No, this is not your typical NYC scenario. I'm starting off to a good day.

I started the full time Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts in NYC yesterday. I hope by blogging about my experience will a) keep my friends and family in the loop on whats going on b) share what I'm learning in school c) help shape the direction of Gourmet Diva

I wanted to attend this program due to its focus on health and wellness, and to be able to create a 'something' in Boston. The goal is as always make the experience of food fun and enjoyable. I'm keeping my mind open about what it is. You go in thinking you want X and an experience happens and Y happens. I'm open to feedback feel free to drop a line.

Something inside me resonated during my journey of building Gourmet Diva. I was constantly was bombarded with the statistics of obesity and other health conditions of people in urban areas and people of color. ( We can go into a conversation about why this is, maybe a facebook discussion?) Also learning about health conditions of others that are close to me and others that had opened up to me along the way. Hearing comments such as “Oh hellz no I would never become vegetarian because I don't want to eat salads all day”, had me thinking a little bit more about how we perceive food. There is sooo much to eat, try to focus on what you can eat instead of what you can't eat.

Summary of Day1 and 2

“Its like drinking water through a water hose”, you just take in a little and sit back. Eventually it will all sink in. We learned about the ins and out of the school and about our classmates. We are a small group of 11, most from out of state and out the country!!

If your into kitchen gadgets you would have loved today. We went over common items like a sautee pot and learned what a 'china cap' is. (Don't go running out to get one). I finally got to see a 'Vitamix' that Raw foodist keep talking about.

The big part of the day was getting our knife kits and learning how to use them. It was a humbling experience, it was learning how to write as a child. I have to keep practicing and eventually Ill look like the folks on tv. Ill write a blog dedicated to the knife with some tips. Pracitce makes perfect, and accuracy and precision is key. I had to keep telling myself “Be patience grasshopper, speed will come eventually”

Common Questions

Are you excited on being back home?
I felt like a fish out of water the first day. Even though I vist NYC often, its now making it become home again and becoming immersed in all thing NY – food trucks and all! Give me a few days and Ill get my groove back! Not excited about all the train delays.

What are your days like?

We are in class from Monday – Thursday 9:15 – 4:15 ish and Friday from 9:15am – 1:15pm. And we dare not to be late! We have to wear our uniform everyday (and some ugly clogs). At this point we have lectures and we do have to stand a lot. We also have outside class requirements that we need to fulfill either after class or on weekends. Sorry, were not allowed to text, tweet, or use Facebook in class :( Its very tiring and exhausting, I noticed I need about a ½ hr of quite time before I head on the train.

Do you get exams and homework?

Yes we do. Some are take home and the rest are evaluations.

Can I be a taste tester?

Sure! The great thing is that we have opportunities to cook for the public. We have a brunch, buffet and a “Friday Night Dinner” ( a three course vegetarian meal) requirement. If we have left overs we get to take them home.


Random: We can receive mail LOL. I love mail, I don't know why its just something personal about it. I can be a stationary junkie, pretty paper and pens. Feel free to drop me a line send a care package. Nothing crazy please.

Keesha O'Galdez CTP#188

c/o Natural Gourmet Institute for Health & Culinary Arts

48 West 21st Street 2nd Flr

New York, NY 10010

Its almost 11pm.. time t

Have you ever been to the supermarket and saw a fresh coconut and wondered what the hell to do with it? Look at the article below, it shows how to crack open a coconut (looks simple - I have a nail and hammer). Perfect summer time cake.  Lets see how it goes.

I watch Rachel Ray, but most of her meals are not "30 minutes'. I wish I had a prep person, so when I come into the kitchen all I had to do was cook. I read in my twitter feed (feel free to follow @thegourmetdiva) that majority of folks dont use recipes when cooking dinner. Do you?

I had all the ingredients on hand, instead of kale I used spinach.  This recipe is great because you don't have to worry about measuring and being perfect, its also great to feed a big family. I cut this in 1/2 and had enough for 2 and some leftovers for lunch.  Now its time to make dessert.

Pasta with Kale and White Beans (Whole Foods Market)
Ingredients
6 strips of turkey bacon (optional)
1 bag 365 Organic Value Whole Wheat pasta
1 container of shallots or 1 yellow onion
1 15 oz 365 Everyday value Cannellini beans
1 Bunch Kale

Directions:
1) Cut the bacon into pieces and saute them seperately from the main dish.
2) Cook the pasta according to the package directions. (Remember you want you pasta al dente - firm to the bite)
3) Meanwhile, finely chop the shallots or onion.
4) Drain the beans and saute them with the shallots or onion, and season with a little crushed rosemary or oregano.
5) Chop the kale and put on top of the bean mixture, then turn off the heat and let it steam while youwait for the pasta to cook.
6) Mix all together with a dab of butter and serve with a generos sprinkling of grated Asiago or Parmesan cheese. (I prefer 4C cheese homestyle)

Spring is here!  What a way to bring in the season, but with a fresh salad. What makes a great salad, to me its the yummy dressing that goes with it.

Marinades/Vinigarettets are easy to make once you get the basics down, and you can whip up some in a few minutes. What combinations can you come up with?

THE BASICS
(courtesy of thefreelibrary- edited by Gourmet Diva)
Five flavors,Combining the five flavors your tongue experiences, balances the taste of the vinaigrette or marinade and makes it satisfying and enticing.
 Sweet, sour, salty, pungent, and spicy combine in an oil base that carries and infuses the flavors throughout the marinade. Pungent is often the most difficult taste concept to grasp. Garlic, ginger, rosemary, citrus zest, wasabi or horseradish
, cilantro, and onions can be described as pungent. 

1)  Pair up vinegar (or use lemon, lime, or orange juice) and oil.
2) Then, Sweetener (fruit sweetener, agave, mape syrup) to cut the acidity.
3) Add a salty ingredient, such as tamari or soy sauce, miso, or sea salt. 
Line up your choices and think about what you want to use before committing to the vinaigrette.

Overall
(vinegar + oil) + sweetener + salt = yummy vinigarette

Try this salad, my lil one likes it, but he rather have it with bananas than strawberries.


Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese
From The Earthbound Cook by Myra Goodman

1 pint fresh strawberies, rinsed, dried,and hulled
Walnut Balsamic Vinaigrette
7 ounces pre washed mixed baby greens or pre washed baby green
1/2 cup walnut pieces, toasted
1/2 cup crumbled goat cheese

Cut the strawberries in quarters, place them in  small bowl, and toss them with about 2 tablespoons of the vinaigrette. Toss to lightly coat the leaves, then taste and add more vinaigrette if needed.

Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.

Walnut Balsamic Vinaigrette
Makes about 1/2 cup

2 tabespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons toasted walnut oil
2 tablepoons extra - virgin olive oil
salt and pepper
Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vegorously to combine. Season the vinaigrette with salt and pepper to taste. The vi

After yesterday's radio show, tribute to Woman's History and National Nutrition Month I mentioned that we should "Go Green". Urging listners that they should be more adventerous when it comes to eating vegetables. Here are the few recpies that I had mentioned on the show

Crispy Kale
Prep Time: 5 mins
Cook Time: 20 mins
Ingredients:
6 -8 cups chopd fresh kale, hard stems removed
2 Tbsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt

Directions:
Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees.
Spread kale out on a baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat.
Place on the lowest rack of the oven and bake for 10 minutes.
Remove from oven and stir so that kale can get crispy all over.
Bake another 8 - 12 minutes or until kale is crispy. It shold be just lightly browed and crispy to the touch.
Continue cooking until crispy.
Remove from oven and sprinkle with sea salt and serve immediately.


Kale on Toasted Bread - Cavolo Nero con le Fette (Italian)
Prep Time: 15 minutes Cook Time: 25 minutes Ingredients:

• A pound (500 g) Kale
• Tuscan-style bread
• Garlic
• Olive oil
• Salt and pepper to taste

Preparation: Take about a pound (500 g) black leaf kale, strip away the tough ribs leaves, and wash what remains with care. Then boil it in lightly salted water just until done (since the kale will wilt, start with as little water as you can; it's done as soon as the leaves are tender). Once the kale is cooked drain it, reserving the liquid, and coarsely chop it. Next, cut several slices of pane casalingo (Tuscan-style bread), toast them, cut them in half, rub them with a cut clove of garlic, dip them in the pot liquid, and arrange them on the plates. Put a 1/3-inch layer of kale on top of each slice, drizzle with good extra virgin olive oil, season with pepper to taste, and serve.

Ginger was very gracious to share her Banana Chocolate Chip bread recipe, now who has some ripe bananas I can use.  Tip: To ripen bananas fastr but them in a brown paper bag and put them somewhere dark.
Banana Chocolate Chip Bread 
1/3 cup of Earth Balance butter
1/2 cup sugar (I leave this out)
2 cups flour
2 tsps. Baking powder
1/2 tsp. Baking soda
2 medium ripe bananas (I often put in 2-1/2 or 3 bananas)
1/2 cup soy or rice milk
1 tsp. Vanilla
1/2 cup chocolate chips
1/2 cup of finely shredded coconut (optional) 

Instructions
Preheat oven to 375 degrees.  Grease loaf pan with butter or oil (I use little muffin tins). 

In a large bowl, cream together butter and sugar (or just the butter if you aren’t using sugar).  Mix in with a spoon, flour, baking powder, and baking soda.  Add mashed bananas, soy or rice milk and vanilla.  Mix until batter is moist and sticky.  Gently fold in chocolate chips. 

Pour batter into loaf pan (or muffin tins) and bake for 15-18 minutes or until top is golden brown and knife comes out clean.  (I make little tiny (2 bite) muffins and they are great to take with you for a snack.)