10.09.2010

National Foodservice Week 2010

To appreciate our Foodservice employees and the things they do everything, we celebrate National Foodservice week! :) Here are some pictures...
Tiramisu
6/8 serving
36 lady fingers
450g mascarpone cheese
5 egg yolks
1 whipped egg white
150g sugar
12 coffee cups of sugarless coffee ( approx)
Powdered cocoa

Directions:
Beat the egg yolks together with sugar in a bowl until you get a frothy mixture, stir in the cheese and mix carefully. Add the whipped egg white and then the liquor. Mix well into a smooth cream.

In a baking dish, layer the cream, followed by the soaked lady fingers in coffee, a second layer of cream, and then the soaked lady fingers, followed by the cream. Line up the lady fingers well, and compacted. Lastly, add the cream, use a spatula to layer it evenly. Sprinkle generous amount of cocoa powder over it. Refrigerate for at least 2 hours or best if prepared a day in advance.

Spaghetti W/ Marinara Sauce
 Home Traditional Italian secret from B. : Add a little strawberry jelly to the marinara sauce instead of sugar. It's really good! :)

 Fresh Mozzarella Cheese with cherry tomatoes, balsamic vinegar, olive oil, sprinkled with basil leaves.
Spaghetti Carbonara
The first time I had in was in Florence, Italy. :)  There are different variations of it. In the US, cream and butter is used although it is not heavily used in Italy. Got this techniques from the chef. :) 

Ingredients
1 lb spaghetti
5 oz guanciale, diced ( did not use this as I don't eat ham...hence, added mushrooms instead)
4 oz pecorino romano cheese, grated
Milk
4 egg yolks
1 egg
Olive oil
Salt, pepper

In a heated pan, add olive oil. Saute garlic, followed by mushrooms. Remove the mushrooms from the pan. Add in milk. While waiting for it to boil, separate the egg yolks from the whites. In a bowl, whisk the egg yolks and the entire egg.

Gradually add the heated milk while vigorously whisking the egg mixture. Pour in a few scoops of it before adding the whole mixture into the rest of the milk in the pan.

This will allow the egg to not curdle. It is called tempering the eggs, just like making gelato. Add some freshly ground black pepper to the egg mixture.

Cook the Pasta: Cook the pasta al dente (according to the cooking time on the package).

When the pasta is al dente, drain it and toss it directly into the pan where you sautéed the mushrooms. Then toss the spaghetti into the bowl with the egg mixture. The eggs were raw, but the heat of the pasta will cook them. If you are not convinced of this, make sure you are using pasteurized eggs. Give a quick stir and serve your spaghetti alla carbonara with freshly ground black pepper and more grated pecorino romano cheese.

Greek Vegetable Salad
Ingredients -
1 large Cucumber, chopped
2 Roma (plum) Tomatoes, cut into wedges
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
1/2 (10 ounces) package Romaine Lettuce Leaves
Vinaigrette Dressing:
6 tablespoons Olive Oil
1 teaspoon fresh Garlic
1 teaspoon Dried/fresh Oregano
1 teaspoon Dried Basil
1 teaspoon Fresh Lemon Juice
Preparation:
Add chopped cucumber, chopped tomato, Kalamata olives, feta cheese, sliced red onion, romaine lettuce, and baby greens to large serving bowl.
Vinaigrette Dressing:
In a small bowl, whisk olive oil, garlic, dried oregano, dried basil, fresh lemon juice, and red wine vinegar (opt).
For desserts....Assorted Mini cupcakes, Chocolate Mouse cup, truffle lollipop, strawberry cream lollipop, brownie truffle lollipop...etc..


Something they enjoy every year....Guess'timate!
Guess the number of gummy bears in the jar! ( Last year, we did M&Ms)

For Movie day, we had cheese popcorn, caramel popcorn, garlic popcorn, and baked garbanzo beans
For the movie, we viewed some dvd from Servsafe- a good reminder of the latest food safety trends.
A gift basket from Human Resource ( HR). We broke it up and raffle every items off, including the basket. :)
Indian food buffet day: Firstly, we have egg curry...
Heat Oil on skillet. Fry onions until crispy, followed by minced garlic. Add turmeric and cumin powder.

Deep fry the eggs and potato before adding them into the mixture. Add water, and let it boil until the potatoes become soft.
Lastly, add cinnamon and cardamon. Switch off fire immediately
 Pumpkin - Marinate with salt, tumeric, add into oil and fry
2 variations: add egg to one, and eat plain for the other one. One thing I realize about Indian cooking is that adding tumeric and cumin powder is essential.
Next....BEEF CURRY!
 Fry onions until crispy. Add in garlic, cumin, turmeric powder, blackpepper onto the beef strips until cooked.
Add ginger, cinnamon stick, cardamom ( 1 tsp).

Add water, tomato ketchup. Break the cardamom and add into the mixture. Add potatoes. Cinnamon must be added last as it will give a bitter after taste. Black pepper/clove will remove the "raw meat" taste
It can be eaten with Tamarind. Mix the tamarind with water, sugar, and red pepper flakes.
Must have rice with any Indian food! Pan fry the rice in ghee before cooking in the steamer. Top with fried shallots.
PAPPADUMS

Indian version of TEMPURA. To gram flour, add turmeric powder, salt and pepper, water and egg. Dip the broccoli or cauliflower into it, and deep fry.
Cocktail
Cocktail fruit, coconut strips, palm fruit (syrup). Beat the cream cheese with syrup water and milk. Mix in together with the fruits. Chill for 2 hours.
Stir- fry curry fish!

Roti Prata :)
I love different types of cuisine and get excited when people share their recipes with me. Next week, I will be hosting a cooking show with Mrs. Choo on Loma Linda Broadcasting Network (LLBN) Chinese. I saw her recipes and they look awesome! Will share more about the experience in my next blog. :) Tomorrow, I am helping out with R's wedding candy buffet...will post up pictures of that too! :)

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Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.