DUK #6

Thanks to the ease and speed of Facebook, sometimes I forget to update major milestones at the blog level. I already have an app that feeds twitter into FB, now if they could just port my FB into full blog posts I would be set - no such iPhone app?  Oh well. I guess I will have to just do a summary pic presentation :)

DUK #6 - "Dady Underground Kitchen"

Chef Jason Dady  has been one of my local favorite chefs for years. My first taste of his food was at the Lodge on a dinner date, followed by my obsession with Grilled Chevre and the wine list at Bin 555. Tre Trattoria was an instant hit with us thanks to the Nutella x3. Two Bros BBQ and the cherry glazed ribs were also yummy, and Restaurant Insignia is our new favorite thanks to multiple occasions of "the perfect steak"

So when I found out I would get a chance to have Chef Jason Dady come to my home and prepare a multi course meal for 10 - I was a little giddy to say the least :)

Summary of events: Had more friends than 10, so the guest list was heart wrenching. I am counting on future DUK dates to make sure everyone gets to experience how great this is. Per instruction, made the wine assignments with my own twist - 10 bottles (2 matching per couple), all 90+ point. My guests did not disappoint. It was not only a blissful night of food, but also the wine was pretty amazing.
10 good friends, 10 bottles of great wine, 1 amazing Chef and his assistant Josh = Foodie Heaven

And the rest I will tell in pictures...

The menu (which I have hanging in my office currently because it makes me smile)

And I thought I used a lot of glassware on a normal dinner party night!

The wine...
A Champagne that made me re-admire the grape
A Chardonnay that was crisp and clean
A Pinot Noir that was yummy and Spurs Fan friendly
A Cab that will continue to forever be one of my classic favorites
A Sauterne that was super sweet and went very well with the dessert

The guests (this picture was taken at the end of the evening - note the super happy tummy smiles)

The Grilled Chevre that started my love affair with Bin555










Serious use of butter <3

Zucchini Mint Fritters - Yum!

Is it wrong that I was drooling over the Olive Oil as much as the wine?

"What's in your Fridge" - Magic Pop, Norwegian Nutella, Dried Cranberries & Olive Oil ... my new favorite snack

Pan Seared Scallop with Creamy Parsnip Puree, Roasted Caulifower, Lump Crab, and Spiced Beurre Blanc

Chef Jason Dady makes it look so easy!

Baby Arugula, Heirloom Tomato, English Cucumber, Cara Cara Orange and Haas Avocado

Is there anything more wonderful than Sous Vide? Chef Dady helped me gain ground on my efforts to get a Sous Vide Supreme for my kitchen!

Searing the steak after removing it from the Sous Vide bath

Sous Vide of Ribeye with Sunchokes, "Best Pear Ever", Fingerling Potatoes, and Seville Orange

Yes, after 3 years, I finished the Absinthe painting just for this occasion

Brioche never tasted so good!

Brioche French Toast with Blackberries, Meyer Lemon, and Vanilla Chantilly

Happiest little girl ever (and he made her a double helping)

My Foodie Resume

In honor of this Thursday’s culinary experience in my home, partly to explain why I am humbled and honored to be a part of such an evening, I thought I would draw up the 5 W’s of my foodie resume…

Who: Me – “a person devoted to refined sensuous enjoyment, especially good food and drink.” – aka foodie

Although the two terms are sometimes used interchangeably, foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals in the food industry, whereas foodies are amateurs who simply love food for consumption, study, preparation, and news. Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food. For this reason, foodies are sometimes viewed as obsessively interested in all things culinary. There is also a general feeling in the culinary industry that the term gourmet is outdated. – wiki

A perfect definition of my obsession with food, beer, wine, and anything else that can be served from my favorite room of my house - my kitchen.

What: Food – in every shape, form and fashion

As a child, I was never a picky eater, it simply was not allowed to be. I had an amazing in home chef (Mom) who baked, broiled, and béarnaised her way through the many food groups, exposing us to all sorts of yummy creations. We were taught as children to experiment in the kitchen and find new and exciting ways to present food on the plate. We were taught that you don’t have to like everything, but you should try it all at least once before sticking your nose up at it. From lobster in Cape Cod, to New England style Crab Bakes in Washington DC, to citrus broiled fish on the Atlantic Coast of Florida, we always used the best of what we could find. It didn’t have to cost a fortune, but it always tasted like one. Simple ingredients could make or break a dish. And seasoning was always important. I was also trained in the not so perfect art of cooking for an army. I still have issues with cooking appropriate quantities. I always over-do. I am working on it – but I am also pleased to know that no one ever goes hungry at my table.

Part of the early success with food experimentation was shopping local. If you haven’t had the pleasure of visiting your local farmers market, please make an effort to do so soon. As you meet the people that pick the stuff right out of the ground or raised the animals that have been expertly butchered and packaged fresh, you will begin to enjoy the fruits of their labor. Putting a face to what you buy is a great thing, and you can make great lifelong friends. Buying local is not only more nutritious and better tasting, but it's great for the local economy and the environment. Think about how much fuel it takes to get a flavorless pale tomato from across the country of from another continent. To make matters worse, in most cases, the items we are buying out of season from other places have been genetically altered to withstand travel and resist disease so they can increase production. *end eco-rant

That’s not saying you shouldn’t  buy maple syrup or kobe beef because you live in a state that doesn't produce those things, I'm just saying that, when creating menus, writing recipes or feeding the family, try to use things from where you know the story and from as close to home as possible. And Experiment! Use ingredients to their fullest! And try to expand your palate. Durian isn’t for everyone, but it was one of those most memorable moments in my life that I wouldn’t trade for anything. I love the anticipation of getting to taste something I haven’t yet tasted before. Sadly, the list is dwindling, so I need to really get working on researching out new foods to explore.

Where: Travel – and lots of it

I am blessed to have a job/life that allows me to travel all over the globe. Exploring new regions of food is a lifelong hobby of mine and I make a point to search out the best of the best in every city I visit. I spend countless hours doing research on chefs, restaurants and local fare before jumping on an airplane. I make lists and map out areas of interest on my iPhone, and pack an extra bag to bring home goodies. (Yes, I grocery shop when travelling) I get commentary on my habits all the time, but as people get to know me, I notice they too want to join in and experience whatever it is I am currently lusting over in a new city (even when they are native to the area). I have simple rules like – no chains, the chef/owners have to be named somewhere I can identify them, and personal rules like obsessively taking pictures of what I eat and drink. I do this for a few reasons. One, I like to have a virtual scrapbook to reflect upon when I taste something that makes my eyes roll to the back of my head. Two, I like to share the pictures with friends and fellow foodies. and Three – I use these pictures as inspiration for my own kitchen creations. It’s food porn, and I am addicted.

I also keep a list of cities I need to visit based on food highlights. When vacation planning time comes around each year I try to fit in one or two when I can so I can keep working my dream list of things I must consume before I die. I try to include foodie friends in there when I can. Food is best when enjoyed with those you love.

 

Why: My obsession with food.

Food is my hobby. It’s part of what makes me happy in life. Yes, there are other things, family, friends, and other hobbies, but it’s high on the list of my priorities.

I did attempt it as a career choice, but as I learned, making a job out of what you enjoy in your spare time is not always a good idea. I catered and wedding planned my way out of my love for a good 2-3 years. Luckily as I redesigned my life around computer programming I found my way back to the kitchen and to the table. With the lack of bridezillas and demanding deadlines I was able to enjoy food once again. Do I regret the attempt at becoming a professional chef? No, not at all. I also completely respect those who can work in that profession, I know I would never survive. But I am glad I made the attempt, learned all the skills that I did, and can sit back and enjoy it as a pastime. Plus, my career choice funds my hobby better than I could have ever imagined.

My friends and family also get the benefit of my slightly above amateur culinary attempts at creating the impossible. I love a good challenge, and often try to step up my game when able. I love to entertain as well, so the two seem to go well together. I enjoy nothing more than having friends over for a ten course tasting menu made from my farmer’s market finds. I call that all-day kind of kitchen work “therapy”.

My foodie obsessions also bleed over into other parts of my life. I often have daydreams of the semi nude Anthony Bourdain, and wonder if my attraction to him is solely based on food or his rough seasoned persona. I can easily spend 3 hours in the wine or cheese section of a store contemplating pairings and lose track of wherever it was I was supposed to be. I also have a bad habit of thinking I need every kitchen accessory and appliance known to man. The downstairs is packed with additional storage for all my gadgets and gizmos. And knives… don’t get me started on my knives. <3 Shun!

When: Always On.


I have my reasons for being “high maintenance” with food – primarily my allergy to MSG which renders me incapable of eating crappy fast food and the like – but I have learned over the years that making efforts to find something “good to eat” is well worth it.

At home, I make a point to try one new place a week for lunch. My coworkers call it “adventure lunching” Many of them have lived here their entire lives and have not experienced the vast arrays of food available to them in this city. Sometimes they love me for it, other times I think they secretly wish I was normal.
Along those same lines, I will mention the downside to all this. My friends all know that I am a foodie, and we choose our friends based on who we like, not how they cook. Yet somehow I seldom ever get invited to dinner parties that I am not hosting or catering myself. On the few rare occasions I do find myself invited for dinner, it’s often followed by a series of apologies from the host about the quality of the meal and how he or she is intimidated by cooking for me. I am often put in an uncomfortable situation of feeling like I need to respond in some reassuring manner. I don’t get it! I have NEVER publicly commented on a friend's cooking, other than to compliment it or ask for a recipe. I do not "rate," "review," or give feedback on a meal when I am a guest in someone's home. In other words, I don't feel that I have ever given anyone a reason to feel intimidated by having me to dinner. Besides, the whole point of gathering a dinner party is the company, not the meal. Even at a restaurant, I try to limit my criticisms and send my compliments to the chef when they are warranted for going above and beyond my expectations. Don’t get me wrong… I will send something back if it’s not what I ordered and what I am paying for, but I have never sent back a dish to a friend’s kitchen, and I never would. And there is no reason to worry about things coming out perfect. I make mistakes in my kitchen all the time. And sometimes, those mistakes become amazing new creations I never would have expected. I love to eat, it’s just that simple – I don’t expect a multi course gala event when eating at a friend’s house. And some of the best meals I have had were in the kitchens of my friends who simply threw together some leftovers.

So that’s the foodie me in a nutshell.  Come this Thursday, I will be in the height of bliss, in my own home with one of my favorite local chefs preparing an amazing meal for us and 8 of our closest foodie friends. I had a near wine-gasm placing the bottles of Stags Leap Cab and Champagne in the wine case this weekend. And that’s just the beginning. 10 bottles, 10 friends, 1 award winning chef = my kind of heaven.

Bacon for Christmas

This year I am experimenting for the holiday cookie exchange.

For your consideration, Bacon cookies and Bacon Fudge!

bacon chocolate chip cookies

chocolate chip cookies (Nestle Toll House Recipe)
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup salted butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
12 oz toll house semi-sweet chocolate morsels

candied bacon
1 pckg thick cut bacon (about 10 strips)
brown sugar for sprinkling

1. make the candied bacon: preheat the oven to 350 F. lay bacon on a parchment covered baking sheet so they are not overlapping. sprinkle about 2 tsp brown sugar evenly on each strip of bacon. bake for 12 minutes, remove from oven, flip bacon and drag it through the syrupy liquid that’s collected on the baking sheet. put the bacon back in the oven for another 12-15 minutes, until it is fully cooked and very dark (mahogany). remove the strips from the sheet and cool on a wire rack. after they have cooked, chop them or quickly food process into tiny pieces.

2. make the cookies: combine flour, baking soda and salt in a small bowl. beat butter, both sugars and vanilla in a large bowl. add eggs, one at a time, beating well. gradually beat in flour mixture. stir in morsels and bacon pieces.

3. spoon dough (about a Tbsp per cookie) onto an ungreased baking sheet and bake at 375 F for 9-11 minutes. i tend to go a little under 9 minutes so they come out just underdone. remove to cooling racks or eat immediately with a tall glass of cold milk.

Bacon Fudge

Makes 49 squares

12 strips maple-smoked bacon, with 2 strips reserved for garnish

1 2/3 cups semisweet chocolate chips

2/3 cup peanut butter chips

1 (14-ounce) can sweetened condensed milk

4 tablespoons unsalted butter

1/2 teaspoon maple extract

Coat an 8-inch-square pan with cooking spray.

In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish.

Combine all ingredients except bacon in a medium saucepan over medium-low heat. Stir continuously until chips and butter are melted, and mixture is thick and smooth. Remove from heat. Stir in bacon.

Pour into prepared pan. Sprinkle the reserved chopped bacon on top and lightly press with your fingertips. Cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight.

Slice into 7 equal rows to create 49 squares. It's a good idea to use a ruler to ensure equal-sized pieces. Serve at about room temperature.

Recipes inspired by NPRs story on unusual holiday treats :)

Neurotoxins

Some people consider me high-maintenance when it comes to what I eat, but there is a reason behind it. Living with a life threatening food allergy is rough.SO I make the most of it and and enjoy food that is safe for me in it's finest forms.

A few years back, after a close call with Anaphylaxis, I was diagnosed with a deathly allergy to MSG. MSG and/or Monosodium Glutamate is a food additive that has no positive benefits in our food. It exists simply to allow food manufacturers to use cheaper ingredients of little or no nutritional value.

In the 1970's scientists demonstrated that at least 25% of the population react to monosodium glutamate. Today those reactions are recognized from mild and transitory to debilitating and life threatening.

MSG-sensitive consumers react to free glutamic acid (or free glutamate) that occurs in food as a consequence of a manufacturing process or fermentation -- regardless of the name of the ingredient that contains the processed free glutamic acid (MSG). The Food and Drug Administration has even acknowledged that consumers refer to all free glutamic acid as MSG. Yet, consumers who choose to avoid MSG have great difficulty doing so, because more than 40 different food additives contain MSG without disclosure.

There are three neurotoxic amino acids commonly used as food additives: glutamic acid, aspartic acid, and L-cysteine. Free glutamic acid ingested as MSG can cross the placenta during pregnancy, can cross the blood brain barrier in an unregulated manner during development, and can pass through the five circumventricular organs, which are "leaky" at best, at any stage of life. In addition, the blood brain barrier can be compromised by such things as drugs, seizures, stroke, trauma to the head, hypoglycemia, hypertension, extreme physical stress, high fever, and the normal process of aging. It is generally accepted that the young are particularly at risk from ingestion of MSG.

MSG-sensitivity and allergies are difficult to diagnose because the reaction is not IgE mediated; because individual tolerance levels vary; and because MSG reactions may occur anywhere from immediately to 48 hours following ingestion. The key to diagnosis lies in the fact that an individual typically responds to MSG with the same reaction(s), and after the same elapsed time each time that MSG ingestion exceeds the individual's tolerance level.

MSG is contained in just about every fast food on the market - Ever think about why your McDonalds fries taste so good? A small kids fry contains 28 grams of the addictive additive.

So call me high-maintenance all you'd like, and keep on downing your death fries. I like my high maintenance foodie ways, I also like breathing and not having to inject myself and make the trips in ambulances to the ER.

Today I had pecan pie and cranberry sauce for lunch - the turkey, gravy, beans, stuffing, ham, potatoes, and almost everything else that was catered or brought in has MSG in it. I quite enjoyed my lunch, and tonight I plan on eating a bloody hunk of dead cow to make up for the missed protein. I'll live :)

The Cake Is A Lie

In honor of the annual IT Dept BBQ I made a binary

01100011011000010110101101100101

I thought about going for the full "The cake is a Lie" in binary on the cake, but I work in possibly the most un-geeky IT department of all time, to put that much effort into my culinary art project. Perhaps I will play the GlaDOS song while serving the cake? Wait, no one but me plays video games here... Hrm...

"quit now and cake will be served immediately"

"there's no sense crying over every mistake, you just keep on trying 'till you run out of cake"

Disasters

It’s been some time since I’ve posted, and for good reason. We had a real life disaster exercise last week. A hardware issue rendered our system lifeless and although we did everything we could, we were still down for appx 24 hours. No data loss (thanks to some creative knowledge on how to recover missing files) but I still went without sleep for 40 straight hours to complete the recovery process.

In the spirit of last week I figured now was as good a time as any for a review of what should have been. No one should be without a DR plan.

• Step 1 in disaster recovery planning: organize the disaster recovery planning team. The team should consist of a primary representative and an alternate from each participating department. Organizing the disaster recovery team begins by creating a group consisting of members that represent all functions of the organization. The team must also include a high-level manager, or CEO, to endorse the plan and eliminate obstacles. Once arranged, the team will start an awareness campaign and create a schedule of their anticipated activities.

• Step 2 in disaster recovery planning: assess the risk in the Enterprise. The goal in this step is to assess the potential economic loss that could occur as a result of the determined risks. The team will use a business impact analysis to assess risk. In the analysis, all business processes should be identified and analyzed. As with any assessment, business processes should be ranked as critical, essential, necessary, and desirable. Legal and contractual requirements should also be assessed for consequences of business disruption.

• Step 3 in disaster recovery planning: establish roles across department organizations. The disaster recovery planning team determines the role each department and external party must play in disaster recovery. This ensures that all resources and expertise are properly utilized.
  

• Step 4 in disaster recovery planning: develop policies and procedures. Procedures are the step-by-step methods, while policies are the guidelines. Both are very important in recovering from a disaster. This step requires attention to detail. Procedures must be in place for every step in disaster recovery and response. Each function must be spelled out in black and white to ensure continuity. In our case having all the procedures in my head does not count towards documentation. Yes, I can do it from memory and experience, but should I not be here, what are they going to do?
  

• Step 5 in disaster recovery planning: document disaster recovery procedures. Policy and procedures must be documented and sent through the proper channels for approval before being stored for future implementation. Each policy and procedure must be drafted, reviewed, and approved by management and all departments and organizations responsible for implementation. The plan must be available at all times during the testing phase, and especially during disaster response. Again - not something you only want one person to know.
  

• Step 6 in disaster recovery planning: prepare to handle disasters. An “information campaign” is the word that works here. Get the information out, make everyone aware, and ensure they all know the plan. All parties must be aware of the plan from executives to general staff. Nothing worse than closed door communication - especially with your IT staff. Make sure they are well informed.
  

• Step 7 in disaster recovery planning: train, test, and rehearse. Practice makes perfect! During this step, the organization conducts a live simulation including all departments and supporting organizations–as if a real disaster is taking place. Observers are in place to monitor and evaluate the procedures being implemented. Weaknesses are determined so updates and modifications can be made.

• Step 8 in disaster recovery planning: ongoing management. Maintenance is the key here. Continual assessment of threats, changes in structure, and impact of new technology and recovery procedures. This step requires continual monitoring of new technologies and system changes. Any changes are documented, and updated training is given.

Long story short - we survived and all is heading back to normal. It will take time to document and make things right. I just hope we can avoid another hardware failure or disaster in the meantime. I was really hoping my days of pulling all nighters as an operations specialist were over. Yes, I CAN do it, and probably will if you ask me to, but I don't enjoy it as much as I once did and I think it's time for someone else to share the role of know-it-all recovery guru.