I finally made my first cooking video, and well, it was a pretty important one (watch and find out what it's for). Check out the recipe for my spicy, roasted cauliflower that I made to bring to a Thanksgiving potluck and let me know what you think! I'd love to hear any constructive feedback regarding the video.
Thursday, November 29, 2012
One thing I never really thought about when deciding to work in the food service industry is that a good number of restaurants are open on the holidays. Northern Spy Food Co. (or "The Spy" for short) was no exception. I was one of the lucky few to not have to work on the actual day and was able to make a whirlwind, 23-hour trip to Chicago to eat Thanksgiving dinner with my family. However, the majority of my coworkers were not so fortunate. So Friday it was—the day we would have our own Thanksgiving dinner together. One of the sous chefs took on the bulk of the work by preparing the turkey, gravy, stuffing, and cranberry sauce, but everyone else contributed delicious dishes as well. In addition, there was chorizo stuffing, macaroni and cheese, creamed corn, mashed potatoes, buffalo chicken dip (I'd never heard of it before either, but it was delicious!), cheese, crackers, beer, wine, and bourbon. I contributed roasted cauliflower and my dad's sweet potato pie along with a cinnamon whiskey whipped cream. If you don't have friends that are chefs (or at least can cook well), then you're really missing out when it comes to potluck dinner parties. Everything was delicious and we all ate way more than we should—but that's what Thanksgiving is all about...sort of. The highlight of the evening, as cheesy as it may sound, was passing around a Hello Kitty bouncy ball as we all said what we were thankful for.
Thursday, November 15, 2012
Brussels sprouts never made an appearance in my household growing up, so I was never one of those children stricken with fear at the mention of their name. I needn't find inventive ways to dispose of them from my plate (and thank goodness because I had no pet to force feed them to under the table). It wasn't until fairly recently that this vegetable and I became acquainted. The Brussels sprout resembles in both looks and taste a tiny cabbage, and cabbage happens to be another vegetable that I am quite fond of. I believe this to be my first attempt at cooking Brussels sprouts at home and the result was quite lovely. After all, the addition of bacon takes any dish to the next taste level.