I Yam What I Yam...

This story begins with a problem.

The problem was this: I love yam fries, but I do not like the way they are often served.

Whenever I buy them in restaurants they come deep-fried with chipotle mayo.

When deep-fried, the wonderful sweet natural flavor of the yams is completely covered in the taste of the frying oil. I don't notice as much with regular fries, probably because they have a much milder flavor in general, but with the yams I always get a bit grossed out.
Especially with how greasy they are. I feel sick after eating them.

And I don't know why, but chipotle mayo is the staple dip to go with it. I guarantee if you order yam fries anywhere, they will serve a side of this weird stuff. The first time I was ok with it. And then I got really sick of it. It was just too much weird slippery savory stuff, combined with the greasy fries.

Yam fries deserve better.
Much better.
I feel very strongly about this.
So I began to think of how to do them justice.

At last, as I lay in bed one night consumed with my love for yam fries, it came to me.

Lime.

Yam and Lime. Sweet and Sour.

This could be good.

Yesterday I got the opportunity to experiment, so I did.
And I loved it.

Here's what I did.

Preheat oven to 350 F.

Cut a large yam into thin fries. The thinner the better, because it will cook faster. And the sooner they bake, the sooner you can eat them.
But if you're more a wedge person, go for it, I admire you for your patience.

Make sure the yam is nice and dry before you lightly toss it in oil (I used olive oil), and give it a good bit of pepper. NO SALT...yet.

Now...if you are feeling especially adventurous, get out the curry powder!
YES...trust me, it is going to be delicious. If you are a spice person, make your own mix. I just used the pre-mixed curry we had on hand. Because I'm lazy. And mixing curries can be hard.

Throw in quite a bit. I just eyeballed it, but what I thought was a lot turned out to be a very mild flavor, so you can afford to go a little crazy here.

Now after those yummy yammy fries have been tossed well, throw them on a baking sheet. Its best if they are well spread out and not touching each other. You don't want any moisture to be trapped anywhere, because then your fries will get steamed, not baked. Remember Julie and Julia? "Don't crowd the mushrooms!" Its the same principle with the fries.

Now put them in the oven. They're going to be there for a while...30-45 minutes. I know...it seems an eternity.

While you pine away for them, make yourself some Lime Aioli!

Aioli is really just a fancy name for a flavored mayo, meant to intimidate and impress. At least that's the conclusion I've come to.

Now, if you are like me you can scoff at that name and whip out your eggs, oil, and lime juice and whisk away...

And then when the emulsion breaks (twice), come to the realization that you really can't remember the basics you learned at school last year. And reflect on how sad that is.

And then you can pull out the Hellman's Mayonnaise in your fridge, and mix a small amount (however much you think you will eat with all those fries) with a fresh squeezed lime, lime zest, and a small amount of crushed garlic, salt and pepper and SUGAR. Tasting it and adjusting constantly is the only way to get it right, so get in there!

Now you're done!

Keep it chilled while you wait for your fries to finish. Also...don't forget to flip those little darlings now and then.

I like to cook my yams pretty long, so that they get almost yellowish, and chewy. But if you prefer, take them out right when their centers become soft.

Sprinkle as much or as little salt over them as you like.

Now enjoy your curried yam fries with lime aioli!

It sounds almost gourmet, doesn't it?
Just humor me and say yes.

New Go-To

I love Monkey Bread.

Unfortunately I can count the number of times I've eaten it on one hand.
I guess it my fear of yeast creations that kept me from trying it. I'm not usually successful with yeast. It doesn't like me, and almost never cooperates.

But when I saw a recipe for Monkey Bread on Smitten Kitchen, my newest favorite food blog, I knew it was time...

I was worried after the first rising that my bread would be a flop.
But it turned out well...


In fact, I just can't keep my hands off it.

I don't know if it will last until the hockey game...which is what it was originally intended for.

Happy Valentines

What better way to celebrate than with chocolate and vanilla cupcakes with lots of icing?

All works of art by Jill and Katie.

They were deeeelicious :)

Cure for the Common Cold

I woke up this morning with a sore throat, and plugged nose.
The Common Cold has struck again.
I'm actually surprised I lasted this long, seeing as how my dad had it pretty bad not too long ago, and Katie just had it last week.

But I don't want this to stick around , so I wasted no time in brewing up Taryn's healing elixir :)

Allow me to share.

When I arrived at Strathcona Park Lodge in early May last year, it was still like the middle of winter. I didn't realize how high in the mountains it was, until I drove up and saw snowy peaks just across the lake.

Needless to say, I was unprepared for the weather, when I had left Kamloops wearing shorts and t-shirts.

So were a few other people. It wasn't long til people were stumbling around, blowing their noses, eyes watering, throats aching.

Luckily, my friend Taryn is amazing with natural remedies. She would make this drink for the poor sufferers, and inevitably they would feel much better after they finished their mug.

I was skeptical, mostly because it looked nasty, and smelled quite strong. And I'm not a huge fan of ginger. I avoided it, until I got home and got a cold. And then remembered what she had taught me, and it works folks....it really works.

Plus its all natural, and tastes better than Neo Citron (and it won't make you drowsy).

So here's the recipe. Its easy. You only need 4 things.

*A thumb-size piece of fresh ginger root
*Half a lemon (I have a theory that using a fresh lemon is better than the bottled juice)
*Honey (to taste)
*Cayenne pepper

I only used a small part of this ginger

1. Peel your ginger, and slice it. Place it in a small pot, and add 2 cups of cold* water


2. Heat to med-high. Boil for 5 minutes, or until the water takes on a distinctly yellow tinge

3. Juice your lemon half.


4. Strain the ginger water into a mug, and add the lemon juice.
5. Add 1-2 spoonfuls of honey, depending on how sweet you like it. Don't leave it out, you're gonna need it.

6. Throw in a pinch of cayenne pepper.

Voila!

Now drink up! Its not the most pleasant thing out there, but it works...

I don't know why the ginger works, but its very soothing to the sore throat. Lemon is full of vitamin c, and I think honey is also used for soothing the throat, as well as improving the flavor. The cayenne pepper is used for something to do with improving circulation . Its actually not as nasty as it sounds. I'm actually acquiring a taste for it.


*I used cold water, because I think it extracts more from the ginger than hot water. For me its the same principal as when making soup stocks with bones. You start the bones in cold water and as it heats up it draws the goodness out. Conversely, when you want to keep the good stuff IN, you start it on something hot, ie: a steak on a grill. There you have it...I DID learn something from a year in culinary school...

Feelin' Granola

I recently saw a recipe for homemade granola, on A Piece of Cake. I love this blog because it has,
1. Great photos
2. Great stories
3. Great recipes

When I was working at Strathcona Park Lodge, the morning cooks made all their own granola, and it was extremely similar to this recipe. I would eat it every morning before work.

The method is very basic, but it is so versatile. At the lodge, you never knew what would be in the granola that morning...it was always different! Nuts, seeds, dried fruit, coconut...whatever you like can get tossed in, and whatever you don't like can be left out! *I prefer crasins over the cherries, and walnuts instead of almonds.

I made a batch this morning, and I'm eating a bowl now for lunch...yum! It tastes just right.

Humdinger Hummus

I first fell in love with hummus while in Ireland. There was a grocery store called "Lidol" (of German origin, I believe) that sold this amazing hummus in a little plastic tub. That hummus was unlike any hummus I've ever had before or since- creamy, light, and fantastically flavored. I would buy one every week.

When I got home I tried to find a hummus to match it, but came up empty-handed. However, while I was away this summer, my mom came upon a recipe that has satisfied my hummus-tooth. Its not anything like the Lidol brand, but it is a great hummus!

So without further ado...

The Hummus Recipe

I couldn't resist this opportunity to use my new Cuisinart food processor!

2-3 Cloves of garlic...

1 can of chickpeas, drained...
3 Tablesoons of Lemon Juice...
3-4 Tablespoons of water (or chickpea juice :D), and 1 Teaspoon of cumin...
2-4 Tablespoons of tahini...or just less than 1 Tablespoon of peanut butter, if you have run out of tahini) and 1/4 teaspoon of salt!

Blend well!!
Voila!
Its a tasty (and healthy!) snack, that is so good with tortilla chips, or toasted pita bread with garlic butter! Yum!! And because chickpeas are full of protein, it wards of the grumbly tumblies.

I put a leeeetle too much PB in mine (because I'd always used tahini before) so be careful, because you only need a tiny bit, as it is much stronger than tahini. You could also try making your own tahini by lightly toasting raw (shelled!) sesame seeds, and then giving them a good blend in the food processor with a little veg or olive oil.

Enjoy!

December Doldrums

I always get like this mid-December.
Its so dark...all the time. And cold. I just want to curl up in a blanket by the fire, sip hot drinks, read books, and stay there 'til Spring.
I have had no inspiration to blog. I still have no inspiration to blog, but I just felt like it was time for an update.
This December could not be more different than last. I remember the frantic end of the semester at culinary school, and diving straight into work at Erwin's Bakery and Dominos over the holidays, a pause on Christmas day, (which I spent K.O-ed on the couch), and then more work, until school began in January. This could explain why I only blogged once, last December.
This year...well, I'm still only employed for part-time work, and pretty much I just do random things during the day.
I wish for once in my life, my schedule could be somewhat balanced. As in not over-working, and not under-working. Siiiigh. One day.
I'm thinking of getting started on some Christmas baking soon. I'm not sure what to make though. Any ideas? So far I'm thinking, gingersnaps, truffles, and maybe some sugar cookies?

Dishwashing

I think one of the reasons I started cooking, all those years ago (for my family), was because we have a rule* in our house that whoever made dinner doesn't have to clean up. I loved being able to create the meal, and then sit back with a full stomach, and relax as my mess was tidied up.

Its not that I have an aversion to cleaning kitchens. I don't mind clearing the table, wiping counters, sweeping, putting dishes away...but inevitably there are those items that can't be put through the dishwasher, and must be washed by hand.

I do not like washing things by hand.

I need to find a guy like this.

I don't know why this is. When I think about it, its really not so terrible. I just...I don't like it. I think its something to do with dirty water. All the grossness is just swimming around in there. It gives me the shivers. I think this is linked to my pet peeve of dirty dishes sitting in a sink filled with cold dirty dishwater. It drives me CRAZY!!! Just thinking about it makes me mad.

I will gladly dry the dishes. I will gladly fill the dishwasher.
But please...do not make me wash the dishes.

* like all rules in the Coulter household, it is "flexible"...which means I have to (firmly) remind everyone about it, or I will be put to work.

Friendly Find

This past week, I was meeting an out-of-town friend for coffee.
Usually she suggests meeting at Starbucks for our visits, but this time I convinced her to try something new...I'm just adventurous like that.
There was a little cafe downtown that I'd been dying to try out. Cafe Arianna. It looked cool, inviting, and unique.
So we headed down there.

Its situated right on the corner of Landsdowne and Third, right across from the A&W, with its own little parking lot and everything! I didn't know that at the time, so we walked from the (free!) parking in front of Coopers.
Well, when I walked in I quickly scoped it out. I knew that it had only been open for a matter of weeks, and was probably still finding its niche among all the Zack's, Second Cups', and Starbucks' of Kamloops.
The man at the counter welcomed us with an accent I didn't recognize until I spotted a familiar face in the doorway to the kitchen...
Christiana!
Since none of you probably know who she is, I will explain!

Waaaay back, a long long time ago...as in last year...when I was beginning the Culinary Arts course, we had one of the Third Level Students come into the cafeteria (usually they only run the Accolades restaurant) and work as our Sous Chef. Basically, our task master for the day.

We had some real gems. Cocky, arrogant fellows we wanted to empty our boiling soup pots on, and ditzy clueless girls that didn't know one end of a ladle from the other. None of them cared anything about us newbies, and just resented having to get up so early instead of getting up at 2pm like the rest of their classmates.
Cristiana was different.

She had moved from Italy to Canada in 2007, to take the Culinary Arts course and open a "real" Italian place with her husband. That was their dream.
When she was our Sous Chef, she took it seriously. This was not just another school assignment. For a moment, this was her job.
She didn't sit in one one of the offices and watch youtube like the others, she got right in there with us and actually taught us things.

One day she made homemade ravioli with us, as quickly and expertly as only a true Italian can!
I was in awe of her. She took cooking very seriously, was not afraid to voice her opinions to anyone, and my favorite Instructor truly respected her, which made me respect her as well.
Maybe one of the reasons I liked her so much was because she liked me.
I remember one day when I was in my Entrees station, she came to talk to me. Just to talk. She told me I was really good; that I had "it".
"Some of these kids are no good," She told me, "But you understand about cooking."
Coming from this talented, confident, and ambitious woman, that was a compliment that really went to my heart.

I only saw Cristiana a few times after her stint as our Sous Chef, but I still considered us friends.
So imagine my delight at realizing Caffe Arianna was her dream-come-reality. When it dawned on me who was in the kitchen I felt a huge smile spread across my face. It only got bigger when she recognized me at once and waved ecstatically.
When she got a free moment she came over to say hello.
We hugged, and I congratulated her on opening the cafe. She was very pleased with it, and was beaming with pride.
Then she asked the terrible question:
"So have you quit the program? I went to Accolades the other day, and went upstairs to see you, but you were not there! I thought maybe you were sick or something."
I admitted, yes, I had given up cooking as a career. She understood, but was disappointed, too.
"She was very good," she told my friend with a very earnest expression.
Another Cristiana compliment. My little heart can't take it. Made me want to enroll in the next semester right then and there. (glad I didn't though!)

Anyways, it was absolutely fantastic to see her again, and to know that she got to open her cafe after all. It really made my day.
While I was only in there for coffee, I grabbed a takeout menu to browse later on.
There are paninis (yum!), homemade soups, desserts, and salads available, as well as special order homemade pastas! I even noted something about homemade gelato!

I am so, so glad I opted out of Starbucks to try Cafe Arianna! I know I've been picking on Starbucks lately, but the more I think about it, the more I want to support local businesses, and this experience has certainly encouraged me in that. Why not give friends my business, instead of huge cafe chains?

I'm definitely going back. There's a Max's Panini, and Coffee Affagato with my name on it...

I want to be a Wiener.

I do lurk.
One of the blogs I lurk is Pioneer Woman...
I figure with over twenty-billion comments/post she probably won't miss me.

The only time I will ever comment is when she's having a giveaway contest...for one of these:

I want it so bad.

By commenting on the contest (its always about food, so I always have something to say :D) I automatically enter for a chance to win.

I've entered a few times now.

I'm trying not to give up hope.

I mean, eventually the odds will work out in my favor, won't they?

Maybe not.

The Wieners for the last contest were revealed this morning. I am not among them.

Siiiiiigh.

Eye of the Beholder

I am coming down with a cold now.
I was sneezing last night at work, and then when I woke up early this morning my throat was like a gravel road. On a rocky mountain. With sand.
Being the kind of person that believes sleep cures most ailments, I rolled over, and went back to dreamland for a couple hours.
When I got up, it was much better, but I feel like I have to do all that I can to keep it at bay.
As soon as I get the proper ingredients, I will introduce your to Taryn's Elixer for the Common Cold, which my one of my very good friend's from Strathcona used to cure everyone at the lodge when we were all suffering from sore throats and sniffles.

Until then, I do not have the strength or will to come up with interesting blog topics.
So today I bring you another Strathcona special, which we cooks discussed because we spent numerous hours in the kitchen working with our hands and not our minds, and had nothing better to do...

The statement in question was,

Women Place More Value in Beauty Than Men Do.

Bear in mind, it is acknowledged to be a generalized statement, which means obviously not everyone is the same...therefore, "Women in General," and "Men in General" would be more accurate wording.

Also, we are not talking specifically Physical Beauty. This is just Beauty in General.

We really had to word our discussion statements carefully over there.
It got pretty intense.

So what do you think?
I know I have both male and female readers, so I'd love to hear from both sides...

Student Survival

I lived through my culinary encounter.
I actually got so nervous when I walked into the building, I almost didn't go into his office. This feeling that I was a disappointment, a traitor even, was unbelievably strong, and I didn't want to face the conflict ahead.
At 12:30 the cafeteria was buzzing, which was really good, since when I started last September it wasn't nearly as full that early in the year. I like to think this is because we impressed the campus with our skillz last year, and now they know the caf actually exists.
Anyway I got the dreaded conversation over with, and it wasn't as bad as I thought it would be. It was nice to hear that they wanted me back, but I don't think that is in my future. I got my cheque, had a delicious lunch (Pad Thai, served up by one of my friends from the class under me), and saw some old classmates. It was nice, and I walked out $75 richer (uniform damage deposit).

Unfortunately, other student-related issues have come up. Turns out my student loan is not satisfied with my soul, it wants my firstborn as well.
The friggen retarded BC Student Loan sent me a bill today, telling me its time to pay up! It's a relatively small sum they are asking for, which wouldn't be so bad-- if I hadn't already paid every last freaking dollar to them on September 2!
This is soooo frustrating. I have no idea where they got this number from, but I don't want to pay it, and now I have to drive out to the bank and get it all sorted out, and I just KNOW they are gonna tear the money from my cold dead hands. I'll stammer and protest, and they will spout off their garbley snarbally nonsense and in the end I will have to pay.
Stupid!
I really hate student loans, and I am sorry I ever got one.

Return of the Jilli

Today I have to go into the culinary arts building to pick up my uniform deposit.
One of my instructors, who is now chairman of the culinary program, called me to let me know it would be there for me; said it would be on his desk. A cheque is easily mailed. I know he is luring me into the den for questioning.
Like Luke Skywalker, I must face the head of the opposition, (who incidentally is not my father). He will try to lure me to the dark side...but I must be strong.
Its crazy how this simple task has me all nervous...this particular instructor can be a little bit in-your-face and I don't like having to defend my decisions.
I can only hope that I return with both hands in tact.

Completion!

This came in the mail today....Not the flowers, just the shiny little folder with the gold embossed lettering. And inside it said this...
I was beginning to wonder if it would ever come. If maybe there had been some mistake, and I hadn't met some small-print requirement and therefore failed the entire year.
But it came.
And now I had something to show for all the blood, sweat, and tears, (and STRESS), that I experienced. Was it worth it? Did this fancy-schmancy piece of pulp validate me?

A little bit.

I'm glad I have tangible proof of my hard work. 'Cause I did work hard. Last year was probably my hardest-working year yet. And this certificate tells the world that I did what I set out to do.

Which was learn some sa-weet cooking skillz, and discover if this was the career for me!
Turns out it wasn't, but I did learn so much, that I don't regret doing the course at all. Do I regret dropping out of the program, and not entering the final semester?
Not at all!!
I'm keeping in contact with my classmates who have gone on to find out what level 3 is like, and sometimes I snicker to myself when I think of all the things I don't have to stress about.

My zest for culinary life has passed on, though I still enjoy eating just as much as ever (I love fooood!), and I'm not opposed to watching Hell's Kitchen on occasion, just to get a feel for what I'm (not) missing.

So I tuck this important document into my files, and smile when I think of the good times I had in culinary school, but I'm ready for the next adventure now. Can't wait til I figure out what that is!

EDIT: This is my 400th post! (For real, this time!)

Respite

All this dry, dry heat has been a real killer.
There is no end in sight as the temperatures remain in the 30's for the next couple weeks. However, it has, shall we say, sparked a way out.
There are wildfires all around the park's vicinity. Some near Gold River. We are not in any danger...don't worry! The good news is all the smelly smoke has blocked out the sun, and we have all been able to cool off! I've actually been sleeping with my blankets ON, and it was chilly this morning when I left my room. Yesterday the kitchen temperatures were actually bearable, and I have a feeling today will be even better.

Its Hot

I'm withering away.

That is all.

Sauna

It has been so hot here these days.
Its reminding me why I don't miss Kamloops summers. Because they are always this hot.
And I can't stand it.
I am not a hot weather person. I get cranky and irritable and my brain begins to melt out my ears.
Its especially awful when you work in the kitchen where the ovens are blasting hot air, and there are open flames on the stove, and the dishwasher is pumping out steam, and all you can think about it is the possibility of spontaneous combustion, and the sweat trickling down your back.
I've been drinking so much water this week, but I'm always thirsty, and my throat is always dry.
My skin is permanently sticky and its grossing me out! Not to mention having dreads in this weather is like wearing a perma-tuque. I guess that will be nice in the Fall...

Sorry for being such a whiner.

But...

Today it was 39 degrees in the shade.

Outside.

Not in the kitchen.

What I Do

I put these together yesterday for a private group of 18-ish. It was fun, but a little stressful. I'm always a little nervous about doing "fancy" stuff, because I don't feel confident or qualified. At least there was no one else around when I was arranging it. That is the worst, because I just freeze.
The critical side of me is analyzing everything that is wrong with it...but in spite of myself, I like them, and I wanted to take pictures and show them off a little. So here they are:

The Cheese Platter
-Blue Brie
-plain Brie (by Qualicum Beach Cheeseworks)
-Smoked Cheddar (yummy!)
-Goat cheese in paprika, tumeric, and cracked pepper
-organic crackers
-grape tomatoes

And the Fruit Platter
-Watermelon
-Cantaloupe
-Plums
-crasins

Wedding Weekend

So the last couple days I've been super tired...just zero energy. Which normally wouldn't be weird, but the past month I've felt better energy-wise than I have in the last year or so. Probably due to the aforementioned good food, fresh air, and exercise.
This has brought me to the conclusion that I am probably getting sick. I've been trying to fend it off by getting lots of sleep, drinking lots of tea and water, and all those good things. I had a sore throat this morning, and nausea in the afternoon, so I don't know what this is all about but it had better go away QUICK, because I'm catering a wedding tomorrow!
I did a lot of prep for it today, but there is still plenty to do tomorrow, and I'm a little nervous!
I am treating myself to a massage today though...one of my friends here is a massage therapist and she's giving me a sweet discount, so hopefully I will be a perfect picture of health and relaxation tomorrow! Can't wait.

Summer Weather

It blows my mind to think that four short weeks ago I was swaddled in numerous layers of clothing, shivering under the covers of my wool blanket, my feather duvet, and my sleepingbag. I was completely frozen, and the rain was thundering on the roof, while an icy draft seeped under the door frame.
I thought to myself, What have I done? Have I forsaken warmth forever, to cook on this frozen mountain? When I went to work in the morning I would bundle up, and huddle by the oven to keep warm.
How things change!
These past few days summer has charged in with a vengeance! 30 plus degree weather, not a cloud in the sky...perfect vacationing heat.
But not perfect cooking heat!
The kitchen staff have been suffering. With both ovens, burners, and dishpit running from 6AM-8PM, and recently cut-down shade trees missing...well, it gets pretty toasty in there. Especially since I am wearing socks, and shoes, long pants, a tanktop, and my long-sleeve cook jacket! Sometimes it just comes over you like a wave and you think you're not gonna make it.
Inevitably tempers get short, and everyone is just wanting the day to end.
I have been guzzling water, as well as seeking refuge in the walk-in cooler whenever possible. My appetite is completely gone in the heat, so I haven't been porking out as much...that is at least one positive :)
After work I get changed into my bathingsuit and jump in the lake. Its sooo cold, but sooo refreshing. And then I think, How lucky am I to be able live here? Pretty lucky, I think.