Special Moments

            Watching the video, it is clear that I drink way too much! You can observe me slurring my language, propping myself up against the pink mixer to hold myself up, and wearing a foil hat. Which by the way takes mad skill! But there is so much more to this video than what is being presented.

            Rachel is my roommate and best friend. Without her editing skills, these videos would not be possible. The episodes are not for fun entertainment. This is how we are around each other when we cook for the holidays. Every year Rachel has Thanksgiving dinner with my family and me. She helps prepare the food at my dinners, and interacts with everyone as if she’s family. It is because she is family!

            When I see the bloopers clip I don’t just see two kids screwing around. I see a lot of precious moments. I see laughter because we enjoy our stupidity and company. That whenever I get to tipsy, I know I have Rachel to pick up the pieces, and most importantly finish cooking the food (HAHA). Drinking in the kitchen has become our personal tradition that we made up just for us. Probably not the healthiest tradition thought up of, but I am glad that we did.

            I know for a fact I would have been a lot worse if she wasn’t there reminding me what I was doing. Acting as professional as a food critic can under the influence, I love it when she gets me in my comfort zone. Every year I look forward to our drunk kitchen, and can expect many more in the future.

Quiche Lorraine

Flaky butter crust

6oz cooked bacon

2 eggs

2 egg yolks

1 ¼ c. half and half

¼ tsp. salt

¼ tsp. black pepper

Pinch of nutmeg

1 c. grated Swiss cheese

Quiche Lorraine is one of the easiest pastries to make in culinary school. It is a family favorite and can be found at every holiday gathering. With a flaky crust, and a creamy egg base, you can’t go wrong with a simple quiche.

 I hate to just say quiche because I believe the history of where food originates is crucial. Most individuals just say quiche. Lorraine Franconian was the master mind who perfected this pastry. We inherited our cooking techniques from the French. This is partly due to Julia Child, who translated French cook books into English before bringing them to America. Searing, boiling, sautéing, blanching, and braising are a few of the many techniques passed to us from French cuisine. Quiche on the other hand is a mystery. This pastry has been in American history as early as the 14^th century. 

Does this mean that Quiche was thought up by many people? Even without knowing for sure, Quiche has been a huge part of my history. On holidays it is likely to see my mom and me in the kitchen making a quiche, while the others are asleep. We always eat this breakfast food with Hollandaise (lemon butter sauce) and a light salad.

After adopting into the traditions of my step dads family, confrontation between his cousins arise. They too love quiche, but often ask me, “Why make the quiche? Just buy a frozen one and pop it in the oven!” Buying a precooked egg base pastry in the freezer section of a grocery store……GROSS! My next video will show how easy and fun making a quiche can be. For me, cooking time is fun time!

Cheesecake

16oz graham cracker crumbs

8oz butter

8oz sugar

32oz cream cheese

12oz sugar

6 eggs

2 egg yolks

1 c. half and half

1 c. sour cream

1 T. flour

2 tsp. vanilla

1 can cherry filling

My mom met her boyfriend when I was in the 8^th grade. I consider it one of the happiest days of my life. My mom has been through a lot of bad boyfriends in her past, but Don is truly a keeper. We moved in with him when I was in 9^th grade, in the next county over from ours. I never much cared for the people or community my mom and I used to be a part of.  As happy as we can be over the holidays there is one factor that puts all of us on edge, and that is Don’s mother Sharon.

Sharon for the most part is stubborn. Her techniques for cooking her signature dishes on the holidays are becoming outdated. She knows this but yet can’t take my constructive criticism, regardless of my credentials and professional know how.

My specialty desserts are becoming more and more famous within the new community of friends my mom and I successfully have made. Sharon insists on bringing her outdated (store bought) desserts to every family function, and because of this, our new friends will never be able to witness my new creations. With every gathering the family has two concepts they keep in mind. First, Grandma Sharon is never in a good mood, and second, she’s going to bring her box cheesecake. Which always is a left over that no one wants to take home.

With this said, added to this text is a video of me making a very simple cheesecake from scratch. I warn viewers that chefs love to drink in the kitchen while cooking, so viewer discretion is advised. -haha

Grandma Sharon,

I hope that over time you will come to love my suggestions and small changes to your recipes. Baking from scratch is not hard if you have the right teacher. But do not fear, school is almost out and I will have a month off for winter break to help you with all of your bad habits. Also, I hope you don’t see this video.

Much love and respect,

- Zack