We're kicking off the hop by sharing recipes. I am not much of a cook, however, perhaps inspired by my lack of skills, my son (age 20) has developed considerable finesse in the kitchen.
When he was fifteen he asked to take a summer cooking course. The manager of the school noticed his intense love of and focus on preparing (and eating) good food, so she introduced him to a woman at the SF Ferry Plaza Farmer's Market who took him produce shopping for a wonderful restaurant. She also introduced him to the chefs who gathered at the market in the early morning.
He not only learned a lot about produce, he made connections that built into both short and long-term internships, or 'stages' as they're called in the industry. Talk about community!
Throughout high school, my son worked in high-end restaurants, not only learning how to cook and prepare food, but also learning responsibility, humility, and the kind of superhuman work ethic required to run a top-notch kitchen. We are especially grateful to Lawrence Jossel of Nopa for taking our son under his wing. He taught him a good deal more than how to cook.
You may be surprised to learn that our son decided not to pursue a culinary career and now attends college instead, recently finishing up a year abroad in Germany. He did come home with a full account of the food there. But a skill like cooking is a life-skill with the ability to bring people together. He will carry this gift with him always. The dish in the photo is a dessert he put together, styled, and photographed. The recipe follows:
2 Tsp. Gelatine Powder
1 1/2 cups milk
1 1/2 cups cream
2 Tsp. vanilla extract
strips of zest from 1 meyer lemon
chopped almonds for garnish
dissolve gelatin pack in 1/4 cup of cold water. Let rest for 3 minutes. Add milk and cream to a saucepan with vanilla and lemon rind. Slowly bring to a boil. Add the gelatin and continue cooking until it is completely dissolved, about 2 minutes. Remove from heat and let rest for 5 minutes. Strain through a fine sieve into individual aluminum cups, sprayed with cooking spray. Put in refrigerator for 4 hours, or until gelatin is set.
1/2 cup sugar
3 Tbsp. water
1 pound fresh raspberries
heat sugar and water on medium heat, stirring occasionally, for about 5 minutes, or until sugar is completely dissolved. blend raspberries and simple syrup in a blender, then strain through a fine sieve.
1 cup sugar
1 cup water
1 cup loosely packed basil leaves
bring all three ingredients to a boil over medium heat, stirring occasionally. When the sugar is completely dissolved, remove from heat and let sit for 30 minutes. Strain through a fine sieve.
Mmmmm - and thanks be to the cooks and chefs and in our lives! And please enter for a chance to win one of these great prizes!
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