Life is beautiful. Sure, it can be scary, crazy and sad at times, but for the most part it is very beautiful. I can’t help feeling a bit sentimental writing this post. My road to the Culinary Institute of America has been a wild journey. I’m OVER-THE-TOP excited to be starting my culinary career (THIS TUESDAY!?!!), and can’t believe that I am able to live my dream!

Actually… I’m still pinching myself…I’m not sure that its hit me yet… Yes, I am really going!

I have my parents to thank for everything. My parent’s are my foundation. My best friends and my confidants. I wouldn’t be who I am without them and feel truly blessed each and everyday to have them in my life.

Middle Ages Black Heart Stout

As my dad and I shared a glass of one of his favorite beers and snacked on hummus, crackers and his favorite River Rat Cheddar Cheese, I felt happy. My idea of a perfect day is one where I am able to spend time with my family, sharing great conversation and great food. For the past 2-weeks I’ve been home with my parents, cooking every night and it has been a privilege. The perfect mini-vacation. I’ve appreciated our time together these past two weeks more than ever.

Appetizer Plate: Locally Made Hummus, River Rat Cheddar, Crackers

The next 2-years at Culinary are going to be busy and fast paced. I know that I will not be home again for a while. You see, for the past 5-years, I’ve lived about 1.5 hours away from home. Although I did not visit often in college (mostly just breaks and holidays), I’ve taken comfort in knowing that home was always just a short drive away. I’ll never forget the time I had mono freshman year and my dad drove to school to bring my swollen, miserable-self back to the peace and comfort of home. I will also always be grateful to my parents for welcoming me home with open arms almost EVERY weekend during the hot, sweaty Summer that I moved into my first apartment. I am going to miss them so much, but at last, every baby bird must leave its nest (not that I’m calling myself a bird…) and no matter what I do, or where I go, I will always know the way home. Home is where the heart is.

Grilled Sirloin, Asparagus, Onion Foccicia, Greek Salad. Wine: Spanish Quarter

My last supper home was a joint effort. My dad was in charge of the grill, and prepared the perfect steak. My mom picked asparagus from her garden to serve on the side. I assembled a Greek-style salad using feta and kalamata olives we purchased at the Farmer’s Market that morning, and incorporated fresh mint and oregano from my mom’s garden into the dressing. To round out our local feast, we bought the “Bread of the Day”–onion foccicia from a bake shop in town that is owned by my friend’s mom.

I went for second sliver of bread. It was sweet, smokey and doughy. One of the best foccicias I’ve ever had. YUMMY !

After dinner, we took another glass of wine and went on a “garden tour”. This is one of my FAVORITE things to do in the Summer when I am home. Thanks to my mom and dad, I have a gorgeous backyard. The dedication and passion my mom has for her gardens is unmatched. The beauty is a reflection of her labor.

Grab a glass of wine for walking and admire my dad’s perfect green lawn. Let’s take the garden tour….

Dad standing in back of my mom’s “garden globe”. We tease her but they are SO cool looking.

Simply stunning! There is something new in bloom each day.

Mom’s culinary herb garden (my favorite place). Pick fresh mint, tarragon, rosemary, dill, parsley, cilantro, thyme, lemon thyme, lovage, garlic scapes, chives…the list goes on.

We think that our yard was once a riverbed. My dad has discovered, and uncovered marvelous slabs of limestone. Not only do they look gorgeous in my mom’s garden, but they also represent thousands of years of history–if not more. You can see the ripples, the smooth sides, the holes and the flaked edges. All stories from their past life. My parents named this particular rock Cat Rock, because, well…it looks like a cat.

I like to think that I’ve grown wiser over the years. I’ve had my fair share of trials and tribulations, celebrations and victories. My parents have been their to cheer me on and guide me through the tough times. They have taught me SO much over the years, and I’ve come to realize that greatest lessons I’ve learned from them can be summed up by observing them work a day in the garden:

Work hard. Build your foundation. Take pride in what you do, and tend to it everyday. Be patient, and know that the best things in life are worth waiting for and bad things will eventually fade away. (My mom always assures me “This too shall pass.”) And at the end of the day when you are exhausted from your labor and the burden of the sun, take the time to step back and enjoy the beauty that surrounds you. Feel the wind on you face. Smell the flowers. Look up and all around you. Absorb the moment–take it all in!

Life is beautiful.

Bon Vivant,

Nora

Mushroom, Broccoli, Tomato and Cheddar Omelet with Orange Juice

My mom is beautiful from the inside out.  As I’ve grown older, I appreciate her now more than ever. It was nice to sit with her at church and just spend time together. Sometimes I think she knows me better than I know myself. Before brunch, we made a visit to her best friend’s house and she introduced me to her kittens, “Mr. Bing” and “Mr. Zing”. They were so playful, and cute! I wanted to scoop them into my purse and take them home. Just kidding…maybe….I do know a “Miss Truffle” who would love them .

She’s getting so big. I cry.

I was not home for Mother’s Day last year, which made the day even more special.

Dad’s Famous Cappuccinos and a slice of Blueberry Coffee Cake

My mom made her favorite blueberry coffee cake the day before for a friend. A perfect brunch treat with my dad’s cappuccinos. I spent the remainder of the afternoon reading on our porch with the sun shining though the sky lights. It was a glorious Sunday.

Three Cheers to Mom!

While I prepared dinner, my dad treated us to a glass of prosecco with fresh raspberries and a splash of chamboard. I planned ahead of time so that we could eat when we were ready and not be rushed. We sat on our porch sipping cocktails, eating cheese and crackers, enjoying a little family time before the sun set completely. It was wonderful and relaxing.

Asparagus Risotto with Proscuitto Wrapped Jumbo Scallops. Garnished with Tomato Concasse and Fresh Parsley. Served with Sauvignon Blanc.

I’ve been talking to my parents about the asparagus risotto with proscuitto wrapped scallops nearly everyday since I made it at the beginning of April. I thought it was one of the best dishes I’ve made in a long time, and have been dying to re-create it. When I mentioned it as a possible menu item for her special day, my mom approved. It was even better this time around. Food like this is always best with great company .

I made a few adjustments to the recipe. I blanched the asparagus before blending and adding it to the risotto, giving it a more brilliant green finish. I stirred in a small amount of fresh chopped parsley (from my mom’s garden!) at the end with the asparagus tips (also from my mom’s garden), the zest of 1 lemon, and cheese. Lastly, I omitted the mascarpone and used all Parmesan cheese (for 3 servings it was about 1/3 cup).

Okay…I could stare at this all day…moving on.

Carrot Cake

For dessert, my dad brought out a small carrot cake and coffee. I realize this is an awful photo but looks are deceiving! It was getting dark outside and my slice of carrot cake was heavy on the frosting. I loved it. My mom has a special place in her heart for carrot cake, and my grocery store makes one of the best I’ve ever had.

(Christmas 2010)

LOVE YOU MOM!! YOU ARE THE BEST!

Mom Love,

Nora

Miticana De Oveja (Favorite Spanish Sheep’s Milk) and West Country Vintage Farmhouse Cheddar (English 2 year)

Like any good family get-together, we started with some delicious cheeses, crackers and wine.

Russian Jack Sauvignon Blanc

We gathered in our sun room to relax, watch the Yankees game and enjoy this humble spread. The hors d’œuvre portion of the night is always my favorite. I love the conversation with the smell of dinner lurking in the background. It gives the company time to catch up, and builds the anticipation for a great meal.

Roast Beef, Asparagus, Dill Carrots, Greek Potatoes, A to Z Pinot Noir

I wanted leg of lamb. My mom wanted ham. I settled for a sirloin roast. I made “Greek Potatoes” with oregano, mint, parsley, lemon and olive oil.

I went back for more meat, asparagus and a scoop my mom’s scalloped potatoes (unpictured…she also made a ham). It was a wonderful Easter meal.

Now I couldn’t call this a “feast” if it didn’t include dessert! I bought a lemon-raspberry layer cake from my grocery store. It was light, fluffy and perfect for Spring! I especially loved the white chocolate shavings and lemon zest on the whipped cream coating. HOLY YUM!

My Slice: Three layers of yellow cake, lemon cream, raspberry cream, whipped cream and a raspberry on top…STUNNING!

I’m back to the chopping block today! My callous is getting tougher by the minute . I hope I have some decent knife skills before heading to Culinary!

Family and Food,

Nora

]]> http://www.livelifeeatright.com/2011/04/25/easter-feast/feed/ 0 http://www.livelifeeatright.com/2011/04/24/pizza-beer-family/ http://www.livelifeeatright.com/2011/04/24/pizza-beer-family/#comments Sun, 24 Apr 2011 16:25:26 +0000 Nora http://www.livelifeeatright.com/?p=7573 Yesterday was a long, busy day to end my long, busy week. Let it be known that I’m NOT complaining at all! I LOVE the circus of working between jobs and I have a lot of focus and time management to make it all possible. I was, however; very tired and debated whether I was going to drive the 1.5 hours to my parent’s house for Easter celebrations last night or just wait and make the trip in the morning. This decision was made easier knowing what was at the end of that 1.5 hour drive: Pizza, Beer and Family.

Sausage and Mushroom Pizza, Greek Orzo Salad and Middle Ages IPA

My parents are good to me. My mom had some leftover fresh pizza dough from our grocery store and orzo salad from the previous night’s dinner. My dad made a stop Middle Ages, a local micro-brewery to fill up his growlers. Is there anything more comforting than pizza?

Let’s see…Doughy crust. Sweet Tomato Sauce. Melted Cheese. Fennel Sausage Crumbles. And Mushrooms. NOPE! You can never go wrong with pizza. And washing it down with a few glasses of hoppy IPA made it even better.

I slept well with Truffle the kitten cat (she’s getting so big!) curled up in my arms.

Good To Be Home,

Nora

Pan-Seared Halibut with Garlic Butter Sauce, Roasted Asparagus and Roasted Purple Potatoes

At the end of my long, fast-paced days I am often still running high on adrenaline. When I return to my apartment from work all I want to do is cook and practice more. I’ve been incredibly inspired by the Chefs I work with. Last week, I had my first day in the kitchen, shadowing Chef Robert. He taught me SO much, and his lamb kabobs influenced my Herb-Lamb Burgers with Cumin Yogurt Sauce.

A to Z Pinot Noir (Delicious with the Garlic Butter & Hearty Potatoes)

I’ve had a few people ask me if I will continue writing my blog while I am at the CIA.

My Answer: I wouldn’t have it any other way!

I am passionate about food AND writing. When I “don’t have time” I make time. I’ve stayed up many late nights and rose several hours before my alarm was scheduled to go off in order to make some of these posts possible.I started my blog to share my learnings and experiences with food and wine while working in the bakery at my local grocery store.  My CIA education is an extension of my journey. I’ve been waiting for this opportunity my entire life, and I know that my two years of Culinary are going to fly by. I want to be present, take advantage of every opportunity and relish in every moment of it. The good…the bad…and the ugly…I shall write.

I hope you will join me for the ride .

Life is Good,

Nora

]]> http://www.livelifeeatright.com/2011/04/22/halibut-with-roasted-asparagus-and-purple-potatoes/feed/ 0 http://www.livelifeeatright.com/2011/04/20/the-culinary-school-chapter/ http://www.livelifeeatright.com/2011/04/20/the-culinary-school-chapter/#comments Thu, 21 Apr 2011 00:16:49 +0000 Nora http://www.livelifeeatright.com/?p=6863 I’ve been waiting to write this post for a while now….anxiously waiting.

Peanut Butter Cookies

Life is a funny thing.

Dad, Me, Andrew and Mom on a gorgeous graduation afternoon.

A short one year ago I draped an academic robe over my shoulders, threw a silly flat-topped hat on my head and attended my college graduation ceremony. I shook the hands of professors I barely knew, received my diploma and promptly proceeded to high-tail my way out of there! My parents watched in a terrified state as I tore through my dorm-room like a hurricane, throwing all of my worldly possessions into plastic garbage bags and hurling them into their car.

Mom, Dad and Me at Graduation Dinner

I learned a lot about myself during those 4-years. I also discovered that although my degrees in Political Science and Public Health were useful and interesting, I was not truly passionate about perusing a career in either field. Passion has ALWAYS been more important to me than a paycheck. The most valuable lessons I learned during my college years were not scribbled on blackboards in lecture halls, but rather; from the conversations and experiences I had working in the bakery department at my local grocery store during my last year of school.

My Favorite Artisan Bread: Sourdough Baguette

My co-workers at the grocery store are brilliant and the hardest working people I have ever met. Their wealth of food-knowledge, passion for their jobs and genuine happiness to help and educate customers every single day had a lasting impression on me. They emulated everything I hoped to be and more. I began my blog as a way to share everything I was learning from them with my family and friends.

(Note: I was not very successful at making sushi. I tried.)

My co-workers taught me about bread, cheese, pan-searing techniques, cost-analysis, shrink, simple pairings and high-quality customer service. Every single person I met at work inspired me. They taught me that the key to success was happiness. That you SHOULD wake up every single day excited that you were doing something that you loved,  knowing that you were making a difference.

Nicoise Foccicia

The most important things in my life are simple and precious: Family, Friends and Food. I love nothing more than making great meals and lasting memories. Food is my life. Cooking is my life.  Although the future is unpredictable I am certain of one thing: whatever path I take, it will involve food and wine.

Over the years I’ve taken classes, read books, engaged in long conversations with culinarians, spent as much time as humanly possible in my home-kitchen cooking and have watched an unhealthy amount The Food Network and The Cooking Channel. My self-education has been wonderful, however; at the end of the day, I found that I was still hungry for more.

A Summer Lunch with my parents at Simply Red Bistro, Sheldrake Point Winery

I began filling out my application to culinary school 3-years ago. At the time I was in the middle of my second year of college, and thought that my interest in food was merely a hobby. That it could not be a lifestyle or career and that I should complete my undergraduate degree and follow a predictable path. Well, as you may know, life never really has a “predictable path”. My “Leisurely Lunch with Dad” was at the St. Andrew’s Cafe, one of the restaurants at the Culinary Institute of America.

Duck Confit Pizza with Lardons from St. Andrew’s Cafe

The Culinary Institute of America has an enchanting campus. After a 4-hour drive, my dad and I arrived on a rare sunny Mid-February day. We shed our coats and walked around. I was captivated by the view of the Hudson River and the buildings on campus. It was…magical. Let’s just say:  Hogwarts is to Harry Potter as CIA is to me. For the first time in my life I felt like I was at the right place. I felt at home.

Meyer Lemon Risotto with Shrimp, Scallops and Parsley Oil. Roasted Roma Tomatoes.

As we walked around, I looked beyond the glamorous surface to see the reality of the life as a culinary student. I saw a few students laying on couches near the financial aid office, completely exhausted and dusted with flour. I wanted to be one of them. I wanted to be engaging in conversations surrounding all things food and dedicating my life to understanding, knowing and creating spectacular meals. It’s time for me to start a new chapter of my life: The Culinary Chapter. I know the road will not be easy and that I am in for a wild ride. I am ready. Nothing in my life has ever felt this right.

Thank you to everyone who has supported me and encouraged me over the years. I would not be where I am today without you, and I am forever grateful.

Kitchen Bound,

Nora

Caramelized Fennel & Blood Orange Salad

It is a simple combination with BIG flavor. I really liked that all of the flavors and textures balanced each other out. Nothing was dominant and I could taste each ingredient. I feel like sometimes, especially when it comes to lunch time salads, I tend to be overwhelmed by the 100 different toppings that sit on my greens. Not with this bombshell . Here’s my little tribute:

The Greens:

• Baby Spinach- I love how tender this is and it gives the salad a really clean taste. I also love that the structure of the leaf holds the dressing really well.
• Raddichio–A little bit of this goes a long way. It added color and texture with a slight bitterness.
• Arugula–This gave the salad some volume with a nice edge of pepper in the bite.
• Parsley–Of this mix I thing the addition of parsley is what made it all work. I tore fresh flat leaf parsley right into the greens. You would never even know it is in there unless you look closely, but you can tell it is in the salad when you eat it. I love mixing herbs in my greens. It adds a little surprise to each bite.

The Toppings:

• Shallot–I decided that since the fennel and orange were both fairly sweet, that I wanted something to add a little bit of bite. I’m not really a fan of raw red onion, but shallots I can do. I thinly sliced about 1/2 a large shallot and sprinkled it in. It was just enough and defiantly a necessary component!
• Roasted Almonds–Whether it be nuts or seeds, I am a firm believer in adding an element of crunch to plain old veggies! I used whole roasted almonds to give the salad some meat and I think it was a nice contrast to the sweet, tender roasted fennel.
• Blood Orange– Yes, this is probably the least blood looking blood orange I’ve ever come across but it still had the flavor. It was actually more like a tangerine with red specks here and there. It added acidity and sweetness to the salad which paired nicely with the
• Caramelized Fennel– I just have to say, there are few things that make me happier than roasted fennel. I love everything about it. It is sweet and succulent. I even love that the “core” becomes artichoke-heart like in texture (perhaps my favorite part!). I took two small fennel bulbs, cut them into wedges and drizzled them with olive oil, kosher salt and pepper. Put in the oven at 400 for about 40 minutes, turning once to get that nice color. I cooled them on a plate before adding to my salad, however; you can top the salad while they are still warm if you like.
• Vinaigrette–I used a Spanish olive oil that has a really buttery texture and essence of almond to the taste. It is fairly mild but goes so well with a simple salad. I paired it with a balsamic vinegar and a pinch of kosher salt.

Caramelized Fennel & Blood Orange Salad

(Serves 4)

• 12 oz mix of greens: arugula, raddichio and baby spinach
• 1-2 handfuls of torn flat leaf parsley
• 2 small bulbs of fennel cut into wedges and roasted
• 2  blood oranges, segmented
• 1/2 medium shallot, thinly sliced
• 20-25 whole roasted almonds (for garnish)
• 3 TBS Spanish Olive Oil
• 1 TBS Balsamic Vinegar
• Kosher Salt (to taste)

1. Pre-heat oven to 400 and line a baking sheet with parchment paper.
2. Cut Fennel into wedges with the core intact. Drizzle with olive oil, salt and pepper to taste. Roast for about 40 minutes until they begin to caramelize. Check on them after about 20 minutes to turn. Remove from baking sheet and allow to cool on a plate.
3. In a small bowl, whisk together 3 TBS olive oil, 1 TBS Balsamic Vinegar and a pinch of kosher salt. Set aside.
4. In a medium bowl mix lettuces and parsley. Add orange segments and shallot. Drizzle the vinaigrette over, and toss to coat.
5. Add a mound of the dressed salad to each plate and top with fennel wedges and almonds.
6. Drool, swoon and enjoy with a glass of Chardonnay!

Oh Happy Day!

Nora

I have a callous on the index finger of my right hand from chopping; my trophy. I thought I owed myself a celebratory meal with wine. CHEERS to many more long days learning about and doing what I love! My dad gave me a bottle Pascual Taso Chardonnay (Argentina) a few weeks ago, and I really liked it. This wine is oaky and slightly acidic with a long finish. (THANK YOU DAD!).

The mahi-mahi melted my heart. It was SO fresh. I finished it with chipolte lime finishing butter and herbed oil. Tender, firm and succulent. *DROOL*

Yum, YUM! Eat it up! I once took a pan-searing class and Chef Deb (my teacher) refered to the skin of a fish as “the potato chip from the sea”. It’s hard to argue with a phrase like that! Consequently, I love a crip skin. To achieve the perfect texture, I always sear skin side down first and serve with the skin side up. This way, the juices/sauce wont run down and make the skin mushy. It stays nice and potato-chip-like.

Not to be outdone, I made a cold red-quinoa salad with grapefruit, avocado, cucumber and arugula. I made a dressing with olive oil, grapefruit juice, honey and kosher salt. The only thing I would change next time is to add cilantro. I think I would prefer it to arugula.

For dessert I turned to my freezer and pulled out 2 Browned Butter Frangelico Blondies. They are even better when cold. I should know, I’ve nearly finished the entire pan myself!

Red Quinoa Salad with Grapefruit and Avocado

(Serves 4)

• 1 Ruby Red Grapefruit, halved and segmented, reserving juice & 2 1-inch strips of skin
• 1 Cup Red Quinoa
• 1 Avocado, 1/2-inch cubes
• 1/2 Lemon, juiced
• 1/2 English Cucumber, 1/2 inch cubes
• 1-2 Cups Baby Arugula
• ~1 TBS Mild Olive Oil
• Kosher Salt
• Honey

1. Place 1 1/2 cups of water in a sauce pan with 1 cup quinoa and 2 1-inch strips of grapefruit skin. Bring to a boil and reduce to a simmer until all the liquid has absorbed. Remove from heat and remove grapefruit skins from the pan. Allow to cool 2-3 minutes and fluff with a fork.
2. Dress the quinoa with olive oil (I used a nutty, mild Spanish olive oil), grapefruit juice, honey and salt to taste. Add just enough juice to give the quinoa flavor without weighing the grain down. Place in the refrigerator at least 15 minutes to chill.
3. Cut your avocado and juice the lemon over.
4. Combine avocado, grapefruit and cucumber in a medium bowl.
5. Once quinoa has chilled, remove the avocado mixture with a slotted spoon and add it to the quinoa with arugula.
6. Gently toss and serve!

Satisfied,

Nora

Slow-Roasted Italian Pork Shoulder, Ramp Risotto and Tomato Herb Salad.

Sunday is my one obligation free day. I usually have hours upon hours to think about and prepare dinner. My favorite soul satisfying Sunday meals include roasted meats or pasta, wine and a luxurious dessert!

I went back for a bit more of everything. The pork shoulder was amazing! Toasted fennel seeds on the crispy fat cap added SO much flavor to the bite.

After about 8 hours at 275, the pork was extremely tender. It literally fell apart.

In season now: RAMPS! The flavor is something between scallions & garlic, and my thoughts immediately turned to risotto.

Instead of using shallots or garlic as the base of my risotto, I finely sliced the ramp bulbs. When the risotto was done cooking, I stirred in a chiffonade of the leaves.

Finished with meyer lemon zest and a blend Parmesan, pecorino and mascarpone cheeses.

Carrot Cupcake with Vanilla Cream Cheese Frosting

I was pretty full after this meal but left some room for a carrot cupcake! I think they tasted even better the second time around .

Weekend Roundup,

Nora

]]> http://www.livelifeeatright.com/2011/04/10/slow-roasted-pork-shoulder-with-ramp-risotto-tomato-herb-salad/feed/ 1 http://www.livelifeeatright.com/2011/04/09/half-half/ http://www.livelifeeatright.com/2011/04/09/half-half/#comments Sat, 09 Apr 2011 19:33:00 +0000 Nora http://www.livelifeeatright.com/?p=7359 I did something very silly…I traveled without my camera! I know, the horror! Half of my pictures from the past few days are sitting on the floor of my apartment and half of them are on my mom’s camera. So, Good News: I’ve been baking. Bad News: Recipes will be delayed. For now I leave you with Jamie Oliver’s “Sexy Swedish Buns”, Carrot Cupcakes with Vanilla Cream Cheese Frosting, and Rose, my parent’s cat. Just because she is fun to look at.

Breakfast: Jamie Oliver’s Sexy Swedish Buns and Dad’s Extra Foamy Cappuccinos

This picture is deceiving. It looks good, and had good flavor but it was  more dense than I like a sweet bread to be. I think the active yeast I used had been sitting in my cupboard for too long and the dough did not rise properly. I will be giving this recipe a try again soon with fresh yeast and a tad less flour than the recipe calls for.

Carrot Cupcakes with Walnuts & Golden Raisins topped with Vanilla Cream Cheese Frosting

To make up for my wrong doings I baked some more. Well, I made these cupcakes yesterday but I sampled one today to make sure they were better than breakfast. I topped them with fresh homemade cream cheese frosting this afternoon. I am having dinner with my parents so I’m hoping this proves to be a delicious end to our meal. Fingers crossed.

Carrot Cupcakes remind me of spring. Where’s that Easter Bunny?

Nope…that’s my parent’s cat with her new best cat-nip friend. She is 16-years old, and my mom was proud that she was out playing again. Meow.

Recipes To Come,

Nora

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