Its a new year

I walked down the cold street of San Fransiso Street in Flagstaff, Deuter bag still on my back. There was mist as I walked dead center into the square in front of Charley’s. As I looked up to see the pinecone awaiting it’s ten second drop, streamers flew by in front of the yellow moon flashing a magical moment in slow motion. “I know who I’m kissin at midnight” Katy Willis said to me with a circling finger pointed at me with a matter of fact tone and an eyebrow raised grin.

This past semester of school was hard but I passed with seven A’s and one C. Oh damn that anatomy.

Working full time as well a Maynards learning a lot. Turns out I missed my own announcement of a promotion at the Christmas party this year. “We introduce Dallas, the new market chef! Dallas, come on up here. Dallas? Where is Dallas?” Classic. I was certainly embarassed when I arrived an hour later with a white elephant gift of cheesy vinyls in “A Christmas Story” wrapping.

Some memorable banter about food this past month:

“Dallas, she is a smoker and I am a chef. Who’s opinion are you going to trust.”

“Are you making it as if it were for yourself? Good.” -Denis the pastry chef as I assemble butternut lasagna.

I am making up items now for the grab ‘n go section of the Market. I am aiming for higher end twists on comfort foods. Right now I have begun to put out a leek and fennel chicken pot pie in puff pastry, a roasted butternut squash lasagna in bechamel, and a variation of empanadas such as chipotle beef, smokey green chili chicken, spanish olive rice with black beans and cheese, mexian rice, beans and cheese, seasonal ginger sage chicken. All of the above plus a pepperoni and marghertia pizza I assemble are available for purchase frozen as well. I make pasta salads, spreads, and soon will be putting out soup. Yum.

Once I get this down I am going to start trying to put out a loaf of gluten free bread and some 3 or so muffins or cupcakes everyday. Start small to see if it sells!

Anyways life is good, school starts again on the 16th. I will be taking 10 classes. Yes, I am crazy.

Culinary School Madness

This is what’s been going on:

-Culinary School has been wonderful so far, I am so happy that this opportunity fell unto me! And check it out, I’m one of the featured students on the Pima website this month!

-I’m taking 25 credit hours and working full time. Yes, I am nuts. BUT 3 of those hours are from working my new job as……

-Advanced Prep Cook at Maynard’s Market and Kitchen! in downtown Tucson just a few blocks from where I live. I absolutely love it! My coworkers are great and I am learning so much. My favorite right now is the fresh mozzarella I get to pull daily. I also have a crush on the sous chef, but shhh it’s a secret.

-Kayleigh and I got our computers stolen about a month and a half ago out of our apt, but for all things bad something good follows right? That night we found about 300 records in the communal dumpster behind our villa complex! Score! Ella Fitzgerald is swinging lightly as I write…

So life is good, here are some pictures from my baking and pastry class

much love,
Dallas

chocolate cake with ganach filling

hazelnut pavlova

My pastry teacher demonstrating when you’ve got stiff peaks

made in class, not gluten free but it smelled good..

lemongrass ginger creamcheese filled puff pastry with cardamom sugar

Tart and Raspberry cream cheese puff pockets

Me, Nesto and Ana

vegan/gluten free cupcakes

With much thanks to Adam D. Technology my computer is back up and running, thus more posts will be appearing…

First off, these cupcakes turned out great and word from a friend of the recipient was that she loved them! yes! Job accomplished!

free of the 8 top food allergens.

Next my stepfather Drew got me a bottle of honey mead, a sickly sweet concoction of alcoholic honey I have been experimenting using it in baking for that honey/yeast flavor that is just wonderful with a hint of lavender…

These honey lavender muffins with a lemon lavender glaze soaked into the top were ace!

gluten free bling

These pins are awesome and homemade!

Pins made by Danny Martin

I love the crossed out bread because it seems to be a common slogan wore by my fellow gluten intolerants. But wait a minute, I do eat bread! it just happens to be gluten free bread…hmmm

I am no longer in the time of yesterdays internet

I was thinking I should keep a recipe book written in nightly when a gastronomical feat has been leapt over. That’s when I decided it was time to get a wordpress for typing is a different affair than the swirly large lettered love (and occasional dislike) that I scratch into my journal.

I built an herb box garden today, then made fresh gluten free pasta out of the press with my freshly snipped ingredients.

basil, thyme, oregano, lavender, sage and tarragon

It was my first attempt having gotten the crank press yesterday from my roommate,  and it was delicious but not of the right consistency. It broke once cooked and I began eating 2 inch noodle sticks with a coconut marinara and butter garlic coconut shrimp. The flavor was spot on but I would like to note that I did not knead the dough, my stomach was too impatient for that.  I’ll get it get it get it tomorrow.

lime cilantro pasta and freshly grated turmeric pasta with oregano and basil