I am a graduate with no official job, but one fine title—certified chef! After my final evening at Kendall, I came home, plopped on the couch, and just sat there amazed that the year was already over. It certainly was a wild ride.
My last night at school was a speedy 20-minute test—my classmates and I were certainly going out. Instead of post class drinks, we (naturally) decided on celebration food. Rick Bayless, our favorite Chicago chef, just opened his new restaurant, Xoco (SHO-koh). Rick focuses on fresh, sustainable products, is a James Beard Award winner and the ‘Top Chef Master.’ It was a unanimous decision to scoot over to his new torta shop. We walked in the front door chattering away only to realize that Bayless was working the line. We were about 10 feet from the star and trying to act as ‘normal’ as possible. It seemed too perfect that we were new graduates and (possibly) going to meet our culinary icon. My mood was far from shy so I walked straight up to the manager told him who we were and asked about the probability of a picture. No problem; sure enough the chef came out from behind the line, shook our hands and it was photo go-time. We pose, and the manager holds my camera in place. I was not ready, and smiling, I was talking (because my camera was breaking down). One more inept tick to the tally. But, it was the ideal graduation bonus. If you live in Chicago, go to Xoco—the food was unpretentiously delicious. Rick captures a fresh and comforting profile in every dish.
I started school as an uncomfortable suited chef-in-training who was wobbly cutting carrots and onions. I learned and labored over the five mother sauces (béchamel, tomato, velouté, espagnole, and hollandaise). I made a pitiful first impression plate presentation. I loved breads, and hated cakes. I can layer flavors, cook nutritionally, and became a whiz at pasta construction. School was entertaining, demanding, engaging, and intimidating all at the same time. It is so hard to sum up an entire year in culinary school. But, it was a year focused on chipping away at the culinary culture.
People have assumed that my husband, Brian, has had it made. I mean a wife in culinary school? That has to be the life, right?! The truth was that Brian had to learn to cook for himself. I would come home at 11:30pm in a soiled, smelly uniform, and immediately zone out. Next week I am going to give the new self-taught chef a break. Home cooked meals are on the way, I promise.
Culinary school taught me to work with my dish and to love my food. But most importantly that cooking is and always will be a work in progress. In the spirit of Xoco, here are some recipes that are understated, soothing, and fresh. I know I found my appetite.
Swiss Chard Risotto Soup
adapted from Recipes from a Kitchen Garden
My mom made this soup on Sunday night.
1/4 cup butter
1/4 cup yellow onion – medium dice
2 bunches swiss chard – 1/2 inch strips
6 to 7 cups chicken stock
3/4 cup arborio rice
1/2 cup parmesan cheese
s and p
In a stockpot, melt the butter over medium heat. Add the onions and cook until translucent. Add the chard; cook and cover for 4-5 minutes. Add the chicken stock bring to a boil and add the aborio rice. Cover and cook for 20 minutes or until the rice is cooked. If the soup is too thick, add more stock. Add the parmesan cheese and season with s and p. Garnish with additional parmesan cheese.
Coconut Lime Granita
adapted from Cooking Light
2 1/2 cups water
3/4 cup sugar
1 TBS lime zest
1/2 cup fresh lime juice (approx. 4 limes)
1/2 cup coconut milk (generous)
Combine all ingredients in a saucepan. Heat over medium heat until the sugar dissolves. Pour the mixture into a shallow baking dish. Let sit until slightly cooled; freeze for at least 8-9 hours. Scrape the mixture with a fork. It will be light and fluffy (unlike mine that I made in a rush). Garnish with a lime wedge.