Serious Foodie Class in Vancouver

[Mooshmouse]

I'm curious about the type of rice you all used. I use arborio rice for risotto, but I remember reading that Carnaroli and Vialone nano (I had to Google the last one  ) can also be used, and that Vialone nano is actually better than arborio. Did Chef Tony talk about the other types of rice used? (And can we get Carnaroli and Vialone nano in Vancouver?)

Also, is there a difference between the brands of arborio rice? The one I buy comes in a green plastic bag. (I tried looking for it in the cupboard to find out the name, but it looks like I'm out.)

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Brian, doesn't the Arborio rice that you use come in a green plastic bag? That one got the okay from Chef Tony.

Chef did call for Arborio rice in his recipe. He mentioned Carnaroli in class, saying that it's the "in" thing now in Italy and that it does take longer to cook than Arborio rice does. I believe that is available in town but am not sure where. Cioffi's might be a good bet. Perhaps Renzullo's or La Grotta del Formaggio.

[BCinBC]

Hey Ling, we used arborio in class and I use arborio at home (green plastic bag too, with red or pink? writing, about 1L worth, brand-name currently not in brain). I can't recall ever seeing either of the other two in a store, but Chef Tony did talk a bit about how trendy carnaroli is becoming so possibly it is available somewhere. If yes, I'd guess either at GW or somewhere on Commercial, most likely Santa Barbara.

ETA: Oops, simulpost with Moosh.

Edited November 1, 2005 by BCinBC (log)

[achiu]

I've seen carnaroli at Whole Foods but it's basically arborio that is more plump in shape. Most important lesson with rissoto that I learned was not to over stir the rice or you destroy the shape of the grains and end up with congee.

Alex

[quattroporte]

As Wes has already said, it was quite a class.  Chef Tony is hiliarious.  You've just gotta appreciate a man who says, "Crème Brûlée is the perfect breakfast food.  Breakfast food has to be rich... it sets you for the day!"

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He's my kind of guy.

The risotto looks good. I could use a big bowl of that right now.

I'm curious about the type of rice you all used. I use arborio rice for risotto, but I remember reading that Carnaroli and Vialone nano (I had to Google the last one ) can also be used, and that Vialone nano is actually better than arborio. Did Chef Tony talk about the other types of rice used? (And can we get Carnaroli and Vialone nano in Vancouver?)

Also, is there a difference between the brands of arborio rice? The one I buy comes in a green plastic bag. (I tried looking for it in the cupboard to find out the name, but it looks like I'm out.)

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I've tried both Arborio and Carnaroli rice, and quite frankly, I can't tell the difference. Both are good, but Arborio is way easier to find. I find the quality of the stock more important than the rice. My most favorite risotto in the WORLD - shaggy mane mushroom risotto. It just kinda sucks that you have to go field mushroom hunting in Richmond in this weather to find them, then spend the other half of the day cleaning and cooking them, but when the risotto is all said and done - This, my friends, is the most fantastic dish on earth. And this certainly is a risotto kind of day.

[Irishgirl]

I'm curious about the type of rice you all used. I use arborio rice for risotto, but I remember reading that Carnaroli and Vialone nano (I had to Google the last one  ) can also be used, and that Vialone nano is actually better than arborio. Did Chef Tony talk about the other types of rice used? (And can we get Carnaroli and Vialone nano in Vancouver?)

Also, is there a difference between the brands of arborio rice? The one I buy comes in a green plastic bag. (I tried looking for it in the cupboard to find out the name, but it looks like I'm out.)

←

Brian, doesn't the Arborio rice that you use come in a green plastic bag? That one got the okay from Chef Tony.

Chef did call for Arborio rice in his recipe. He mentioned Carnaroli in class, saying that it's the "in" thing now in Italy and that it does take longer to cook than Arborio rice does. I believe that is available in town but am not sure where. Cioffi's might be a good bet. Perhaps Renzullo's or La Grotta del Formaggio.

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Yes you can get all three types of rice at La Grotta Del Formaggio on Commercial. These guys are a family run business and know their stuff. Ask Fortunato which is his favorite.

I personally think however, that Arborio is the best. I also think that if you ask an Italian person, it would depend on where they come from in Italy that would influence their preference. Italy is very regional and every region is very proud of their food.

[peppyre]

I've used both Arborio and Carnaroli rice for risotto, and there really isn't much difference. Good stock and good ingredients are key. Bosa on Victoria Drive also has a huge selection.

[fud]

My most favorite risotto in the WORLD - shaggy mane mushroom risotto.  It just kinda sucks that you have to go field mushroom hunting in Richmond in this weather to find them, then spend the other half of the day cleaning and cooking them, but when the risotto is all said and done - This, my friends, is the most fantastic dish on earth.  And this certainly is a risotto kind of day.

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Ok you peaked my interest. Which fields might one find said mushrooms and who wants to come with me in the cold rain?

I LOVE mushroom risottio.

Alex made a good point. Too much stirring is bad! I'm not going to stir too much.

One more note from Chef Tony:

It is an industry trick with risotto to pre-make it al dente and then put it in the fridge, then when you order it, they take it out, reheat it and add a LOT of butter to finish it and give it that sheen. So what you make at home might be 300 calories, what you get in many restaurants might be closer to 900. But this is really the only way to do it in a restaurant environment because risotto takes time.

[Mooshmouse]

It is an industry trick with risotto to pre-make it al dente and then put it in the fridge, then when you order it, they take it out, reheat it and add a LOT of butter to finish it and give it that sheen.  So what you make at home might be 300 calories, what you get in many restaurants might be closer to 900.  But this is really the only way to do it in a restaurant environment because risotto takes time.

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Cream, Wes, don't forget about the cream.

[BCinBC]

^ I believe a lot of restaurants finish with mascarpone too, in order to boost the creamy end texture.

[fud]

Cream, Wes, don't forget about the cream.

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... and duck fat.

Don't forget that. My god that tub was beautiful. I could go swimming.

[Daddy-A]

Great class this week, although after the eating extraveganza in Victoria, I could have easily stopped at the crab salad. The Vino Verde was quite tasty too, however a rainy Halloween night just seemed like the wrong time to be drinking it.

Being quite proficient at making risotto, I spent most of my time working on the mise, and then later practicing my sauce-making skills. The resulting dish was tasty, but IMO needed to be more stripped-down. Quail with a cassis reduction on top of quail-confit risotto? I hardly had room left for the creme brulle!

Then again, how can you go wrong with all that duck fat?

A.

[Chef Metcalf]

As Wes has already said, it was quite a class.  Chef Tony is hiliarious.  You've just gotta appreciate a man who says, "Crème Brûlée is the perfect breakfast food.  Breakfast food has to be rich... it sets you for the day!"

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He's my kind of guy.

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Mine too.

I served this brulee the other night.....(and in true Ling style, I ate a leftover one for breakfast the next morning ).

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[fud]

NWCAV Class #7

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Vietnamese Style Calamari Salad

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We got to remove the beaks (!) and then score the main body and bread them in flour and corn starch (and cayenne!)

This is the Wok with oil (use 10% used oil to add to the browning!

After a good deep fryin the squiddies are ready to go into the salad

The finished product. Note the subtle product placement. If we had fried these suckers in duck fat, my life would be complete!

Coconut Lime Souffle

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Use Coconut milk and lime and some corn starch to prevent curdling! Then wisk eggs like mad!

Wisking egg whites like mad! Talk about arm work out!

Whisk until the eggs are "soft peaked" notice the droop!

And the finished product: the souffle! Apparently it came out of the oven all risen but then deflated while we were cooking the pad thai

[intermission]

Chef Marco made us chocolates!!! mmmm talk about effective advertising!

Another plate of chocolates!

[/intermission]

Pad Thai

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The Pad Thai finished. There was NO time to take pics of the process as it all happened pretty fast!

Chef Tony quote of the class: <someone help me fill this in>

[*Deborah*]

Chef Tony quote du jour:

Either: a repeat of "Who the hell cares?" in reference to the non-emulsion of a sauce,

Or: Why do we like Thai food? "It's exciting in the mouth."

[Ling]

That pad thai looks much better than any pad thai I'd ever had, that's for sure!

I like the pulled sugar bow too!

[Anchoress]

I just want to give a heartfelt 'thank you' to all the people taking this class and reporting on it; I've enjoyed this thread immensely and look forward to each Monday's new posts with great anticipation.

[CanadianBakin']

I just want to give a heartfelt 'thank you' to all the people taking this class and reporting on it; I've enjoyed this thread immensely and look forward to each Monday's new posts with great anticipation.

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ditto

[Daddy-A]

Wisking egg whites like mad!  Talk about arm work out!

I guess that explains why you're not whisking eh Wes?

The Calamari salad was the best/simplest thing we've made so far IMO. Great flavours, wonderful difference in textures. I'll be adding that one to my dinner part repetoire for sure.

Not so sure on the Pad Thai ... I liked woking with the BTU's we have at the school. One day the Daddy-A kitchen will feature a pro-style wok burner. Like others, I'd eliminate the molasses from the sauce ... and I'd add more sauce. The dish didn't really take off until we added the Sweet Chile Sauce which for me was because it was too dry to begin with.

*sigh* Only one more class.

A.

[*Deborah*]

I forgot my camera...I borrowed Moosh's to immortalize my salad, it was neat! but as for the rest, it was pretty much like everyone else's.

Calamari salad with grapefruit....delicious!

So we made that soufflé with coconut milk, a roux, some cornstarch...the coconut milk was just genius, IMO, it added so much without being all in your face. Of course lime and coconut are high on my list of things I love anyway, but I recommend it for you soufflé makers, give it a try! My group finished ours quite quickly, we were pretty good with task division, and I wonder if the fact that they sat out for quite some time before being baked had anything to do with their vertical challenges...that was my first soufflé though, so I'm not sure.

The Pad Thai was very tasty, as was our starter salad...and not really hard to make, it's all about the mise and having some of these saucy things in your cupboard. I have to get a few saucy things in the next little while, because I love this food, and my approximations were missing a few key ingredients.

Another good class, and we're already quite sad that next week is our last.

ETA picture, thanks, Moosh!

Edited November 8, 2005 by *Deborah* (log)

[fud]

I guess that explains why you're not whisking eh Wes?

So Sad, I was wisking like I'd never wisked before and then my partner felt sorry for me and took over. She has some pipes...sadly i do not

Not so sure on the Pad Thai ... I liked woking with the BTU's we have at the school.  One day the Daddy-A kitchen will feature a pro-style wok burner.  Like others, I'd eliminate the molasses from the sauce ... and I'd add more sauce.  The dish didn't really take off until we added the Sweet Chile Sauce which for me was because it was too dry to begin with.

Same here. Molasses out, I need to tweak this quite a bit. I also noticed that the high BTUs resulted in panic because everything moved so fast! I was not used to the stuff just burning. I mean cook time t the BTUs we had should have been like 1 minute or less including the noodles! I was forced to take the sucker off the heat so I could locate the other ingredients

I'll let Moosh quote the wines since I wrote only one down, not both!

We going to have an NWCAV Egullet cooperative dinner sometime?

Edited November 8, 2005 by fud (log)

[mtigges]

We going to have an NWCAV Egullet cooperative dinner sometime? 

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I think all the students should cook for the non-students. How's that? We'll buy all the ingredients, and marvel enthusiastically while you prepare the meal.

I wish I had known about this course. I will plan on it for next year.

Mark.

[Mooshmouse]

I also noticed that the high BTUs resulted in panic because everything moved so fast! I was not used to the stuff just burning.  I mean cook time t the BTUs we had should have been like 1 minute or less including the noodles!  I was forced to take the sucker off the heat so I could locate the other ingredients

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Mise en place, Wes, mise en place!

'Twas was a sad day in Mudville when I sat down at the communal table last night and realized that we only had one class left to go. I think we all heaved a bit of a collective sigh. We're going to go through withdrawal... what's Monday night going to be now without Chef Tony's comedic stylings, duck fat and all those BTUs? All the more incentive for us to sign up for the Advanced courses in the spring.

Here are my photographic contributions from Monday night's class.

Vietnamese-style Calamari Salad

Wine Pairing: Torres 2004 Viña Esmeralda (Moscatel-Gewürtztraminer)

The use of red grapefruit in both the dressing and the salad gave this dish a lovely freshness. Mine's buried under this mountain of squid. Dressing elements included ginger, sugar, cane vinegar, fish sauce, lime juice, grapefruit juice and one whole chopped red chili for heat.

Pad Won Sen (Pad Thai)

Wine Pairing: Gehringer Brothers 2003 (?) Auxerrois

Cooking with this large a wok on such high BTUs was fantastic! Stirfrying the Pad Thai reminded me a lot of making Pancit Bihon (Guisado) for large family gatherings except about a thousand times faster and infinitely more gratifying. Many groups cooked their portions separately, whereas I just cooked the whole shebang all at once (in the proper order, of course). Ours also lacked a little kick – I took this photo before drizzling on sweet chili sauce – but I attribute that directly to the large amount of noodles that we used which instantly sucked up all the sauce and diluted the flavour considerably.

Lime Coconut Soufflé

As already mentioned by everyone else, the soufflés sat out for quite a bit after they had been removed by the oven, hence the collapse. It might not be the most photogenic of our desserts, but it was pretty damn tasty. Coconut and lime is always a winning flavour combination in my books.

Edited November 8, 2005 by Mooshmouse (log)

[makanmakan]

I guess that explains why you're not whisking eh Wes?

So Sad, I was wisking like I'd never wisked before and then my partner felt sorry for me and took over. She has some pipes...sadly i do not

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you should have snuck to the back and asked chef tony if you could borrow his copper bowl!! it definitly helps in firming the whites a little quicker and it gives big volume. it'll give your arm big volume too!

Edited November 8, 2005 by makanmakan (log)

[makanmakan]

everything looks so good! i just hope that the coconut lime souffle is in the january session as well. i might have to barter and trade recipes with one of you guys if not!

again, thanks so much for the weekly report of food porn

[BCinBC]

Being part of the "privaledged group" (cooking for ourselves as well as the pro-school student helpers) this week, our group had to do double everything. It is a lot more work! Had to endure a few large pops during the squid deep frying, but I now feel much more confident for my future career at McDonalds. You want squid with that?

I too liked the squid salad and the souffles, not quite so much on the pad thai. (BTW Moosh your pad thai looks like the winner of last night's batches.) As everyone else mentioned, stir-frying on those 6 MBTU burners takes a lot more prep and awareness than on my regular electric element. Still fun though. I have a totally new respect for those guys you see in Chinese restaurants with 4 woks or more on the go, dropping this into here and that into there, turning valves with their knees to control the gas... I aspire to those knife skills and gas skills. Very cool.