So, we survived both Storm Ophelia and any potential zombie apocalypse during Hallowe’en. However, if there had been a zombie apocalypse, just look how well prepared we are! Continue reading “Good Lord, preserve us!”
You know, I just read my Week 2 Ballymaloe post and it’s funny how that ‘settling in’ applies to my stage here in Paradiso too. This week, I knew what to expect, finally figured where (almost) everything is in the kitchen, and slept better. Suddenly eating dinner at 10.30 or 11pm seems ‘normal’, and my routine just feels more, well, routine. Continue reading “In Paradiso”
I read over my first week’s post from Ballymaloe near to my first day ‘anniversary’. It struck how wonderously awed I sound, like a child on Christmas morning. It also struck me that I make no mention of the actual food or cooking! This year, instead of walking through the kitchen garden in chef’s whites, I was bringing Mr. WB home from A&E, both in our pyjamas (all better now, thank God).
Anyway, I didn’t mention it, but I remember on my first days in the kitchen thinking ‘I’ll never work in a restaurant kitchen’. Drying dishes the night of the pop-up, I thought ‘I’ll never work in a restaurant kitchen’. And now? I’ve just finished my first week…working in a restaurant kitchen. Paradiso‘s restaurant kitchen, to be precise.
I’ve peeled, prepped, pureed, chopped, baked, scooped and sieved my way through five evenings. There’s been a burn or two, which I haven’t even registered at the time. I’ve gone from never using a blowtorch to browning Baked Alaskas with gusto, and plating 40 desserts in one service.
It’s an amazing experience, not least because I get to eat the same food as the customers! Little do they know, as they sit chatting and laughing, that inside, seated on the stepladder beside the freezer, is a rookie chef enjoying the same plate of beetroot risotto (albeit in a 10 minute break).
In fact, I think every diner would appreciate their food all the more, were they know the time involved in the kitchen preparation!
I’ve always been envious of those people who have ‘posh’ picnics, with an endless variety of tidbits & general luxuries with seemingly no effort. Well, now I’ve joined their ranks! It took a little planning, but definitely a sign that I’m a more efficient cook than previously. Continue reading “The Posh Picnic!”
Well, it’s hard to believe that it’s over seven months since I finished my 12 week course in Ballymaloe Cookery School, and I’m definitely a lot more settled than in my previous Limbo Land post. The allotment has been bearing fruit (literally, you have no idea how many raspberries are in my freezer), and I’ve been using orders of work for ‘fancy’ dinners at home.
Not only that, but I decided to try out my new skills in the outside world too, in the form of a stage (rhymes with ‘Taj’, trust the French to make things sound fancy!) Continue reading “What to do after Ballymaloe”
It may be a cliched title, but Litfest 2017 certainly did provide food for thought, and plenty of it. I was lucky enough to be volunteering and got to see plenty of the action between shifts. Continue reading “Food for Thought”
So, after my adventures at Ballymaloe, there are several recipes and dishes that I want to try making gluten-free. I felt a little sad the day I made a beautiful silky sheet of ‘normal’ pasta, and watched as it obediently rolled through the pasta machine in ever thinner sheets that never cracked.
My first attempt at fresh gluten-free pasta is courtesy of River Cottage Gluten-Free cookbook. It did necessitate buying some specialist ingredients such as psyllium husk, but I costed the pasta at €1.60 to make enough for 2-3 people.
There’s some planning ahead needed, as you need to mix a starter 6-12 hours ahead (or 24 hours in the fridge), as well as resting the dough for at least an hour (or up to 24 hours) once made.
The making of the pasta was easy, but keeping it together when rolling out more of a challenge. The two floured sheets of cling film wasn’t the easiest to manipulate. I also found that it clumped together a bit when cooking. I think I’ll try to roll a bit more thinly next time and see how it goes.
It does taste good though- not too ‘heavy’. I paired my pasta with brocolli, broad beans (last year’s, thank you freezer), feta and parsley oil.
It’s a tough life being The Whimsical Bear at times! Last month, I got to go behind the scenes of ‘How to Cook Well’ with Rory O’Connell. Since his first series in 2015, I’ve heard so many people saying how much they enjoy watching Rory on TV. Even those with no interest in cooking tune in for his relaxed and calm delivery. Continue reading “Lights, Camera, Action”