standards.

When a chef prepares a meal they have a certain reputation they must uphold; the bechamel must be smooth, the veal properly deboned and cooked to perfection. But more than the opinion of the public, the consumers, the chef has themself to report to. By setting their standards at the beginning of their career, and knowing what they want to gain from them, it allows the chef to maintain a certain dignity, and know that regardless of what other people say, they held themself in exactly the way they wanted to, and that their mentors, teachers, parents, etc. would be proud. I'm not really here to talk about the standards of a chef, but my standards. I am a teenager, a foodie, culinary dreamer, friend, daughter, sister, but most importantly i am a member of The Church of Jesus Christ of Latter-Day Saints. Ever since i was old enough to sit still for a small measure of time, my parents and church leaders have been instilling in me the desire to set high standards and surround myself with good people. In church they would read us stories of people, just like us, who were in bad situations and because they had not set their standards ahead of time and decided what they would do in certain situations, ended up making decisions that had physcial and moral consequences. As i heard these stories i would think to myself i won't ever drink or do drugs, it will be easy to say no. I learned the importance of surrounding myself with good friends and knowing exactly what i would do in situations where my standards would be compromised. But i was never in situations where i had to stand up for ANYTHING. i had good friends, and lived in an area where the biggest scandal was kissing your date after prom. It wasn't until i moved with my family that i learned just how hard upholding your standards can be. The first day of school this year, i learned just how crazy highschool outside the "mormon bubble" is. Classrooms had to be locked because of inapropriate behavior that would take place in them, the hallways were filled with couples passionately imbracing and making out, and the way that some girls dressed was distasteful and completely offensive. how could people live like that? it made no sense to me. I figured out the way things worked though, and after a semester of acquaintences finally made friends who respect me enough to not swear around me, and remind their friends just how offensive it can be. A few weeks ago a really good friend of mine told me that because he doesn't swear around me, when his friends swear he'll realize just how unnecessary it is. However, for the first time ever i finally am starting to understand the pressure the people in the stories they read us in church underwent. Even though i have good friends, a lot of their friends chose to participate in activites that i won't get close to in a lifetime.If ever were put in a situation in which my standards were tested i would stand alone in a heartbeat before i participated in the viewing of a rated-R movie, drugs, alcohol, immorality, bad language, etc. That doesn't mean things are going to be any easier. The reality of the situation is standing alone is not nearly as scary as losing friends.I already know that people whisper about me, that mormon girl who doesn't drink coffee or swear. That's normal by now and i stand by it. What scares me the most is that because i chose to live my life a certain way, with certain standards, people might think that when i walk out of an inapropriate movie, skip out on the dance afterparty, or become extremely uncomfortable when lots of language is used that i am judging them. When in all seriousness, that is not the case. i was raised completely different from the person who sits next to me in math class, to my yoga instructors, even my best friend. But i try so hard to respect the people around me, regardless of what they believe in. You don't have to agree with them, but you do have to respect them. Being different has never bothered me, but now that i have to actually make decisions that affect my school life and social life, it has gotten a little bit harder. not hard enough to give in and compromise what i stand for, but hard enough that i have to constantly remind myself of how important my standards are to how i want to live my life. At the end of the day, that, the opinion of my parents, and my opinion is all that matters.

a birthday wishlist of culinary excitement.

my birthday is two weeks from tomorrow. my cake design is underway, dinner plans being thought out, and the wishlist? one of culinary excitement.

Cuisine Couture Apron Anthropologie


assorted dozen Georgetown cupcakes


kitchen torch williams-sonoma

eco smart cutting board the container store


i'm probably the only teenage girl who asks for cutting boards and blowtorch's but, you know. life is better like that.

because he made me cheesecake

mint chocolate chip cheesecake. from scratch.

so i of course said yes. and now i'm frolicking down the hallways with this delicious thing. excited that i'm going to prom with someone who likes me enough to destroy their kitchen and make me dessert. desert that says prom on it. prom which is nineteen days away. excitement. that is all. what a great way to start out the week. happy monday everyone.

prom.

let's talk prom. after falling in love and deciding to buy about fifty dresses i actually bought one...and it is the perfect dress for me. minus the fact that it does not currently have sleeves. rest assured my friends, i have plans to take a trip to the fabric store with the mother this weekend. i must first say that i do not yet have a date to prom. slightly concerning, but i have hope. i must next add that i just spent the afternoon purchasing the jewelry and shoes to match my dress and i'm kind of excited. sometimes i put my dress on and stare at myself in the bathroom mirror while trying to keep it from falling down...awkward. can i just say, i have no idea how people go sleeveless. i feel so naked. maybe it is just my terrible keep-my-dress-from-falling-off skills but probably not. also, prom is not until may 19th which is SO LATE. i keep seeing pictures in my timeline from proms being held elsewhere and it is killing me. on the bright side, five days after prom is my birthday and that is a lot to look forward in one week. so i'm excited, okay? and i felt it would benefit the internets to know that.

the french culinary institute

it happened a week from yesterday, i was able to walk through the doors of the one school that i have been dreaming of attending since i was a little girl. it was all so surreal: the kitchens stocked with top of the line appliances that i had only before seen in restaurants, the pantry stocked with tens of thousands of dollars of food, the aromas of rising dough, cheese souffles, and perfectly braised veal filled the hallways as i traveled from pastry kitchen to bread kitchen to classic culinary with eyes wider than they had ever been. i felt like i belonged there, with the rest of them. each person there had a different dream yet we all had one thing in common: the intense love of food. after being able to sit in on a class and tour the school, a woman talked to me about internships, about the possibilities and connections that come with going to a school with a name such as the French Culinary Institute. i believed and still do believe every word she said. if you want to make it in the food world, you need to come from a school that has connections and knows the business. i left with a full stomach and the determination to walk through those doors again in a years time, this time with my own chef's coat and textbook. later that night my family walked across the brooklyn bridge, i was wonderstruck as i stood at the top and looked out at the glittering manhattan skyline as the sun slowly dripped down behind it. my heart sputtered tears began to drip down my face, it was at that moment that i knew New York was exactly where i needed to be. i think that a lot of people might have a problem with the route i want to take. what mormon girl goes straight to New York City out of high school? not only that, but it isn't even a real college. when i tell people about my goal of becoming a chef, and someday opening a restaurant they either support it or pretend to. how am i supposed to be a mother, and raise a family when i am working so hard in a city that never stops moving? will i meet someone to marry there? will i die alone? how am i supposed to afford living in a city where $2000 a month for a studio apartment is reasonable. i can't answer any of those questions right now, but i'm not worried because i have faith not fear. this life is supposed to be a journey where i learn things and develop my talents as much as possible. the french culinary institute is where i am supposed to do that and i'm excited. the most important goals in my life are still getting married and becoming a mother. i would give up going to new york in a heart beat  if going meant that i wouldn't get to experience those. however, the lord has a plan for each of us and as i continue to pray and keep close to him i'm not worried. with the spirit close, it is hard to stray off the road to eternal happiness.

chicken stew.

we recently got a brand new cast iron dutch oven. it isn't a le cruset but it is pretty darn close. i love it. right when i got home i ripped open that box real quick and got to cooking.

Chicken Stew
2Tbsp extra-virgin olive oil

1 carrot, peeled and chopped

2 cloves garlic, minced

1 small onion, chopped

1 (14 1/2 ounce) can diced tomatoes with juice

1 (14-ounce) can low-salt chicken broth

1/2 c. fresh basil leaves, torn into

1Tbsp tomato paste

1 bay leaf

4 chicken drumsticks with skin peeled off

1 (15-ounce) can kidney beans, drained and rinsed

-heat oil in dutch oven over medium heat, add carrot, garlic, and onion; saute until softened, about 5 minutes. stir in tomatoes with juices, broth, basil, tomato paste, and bay leaf. add chicken and submerge.

-bring to a boil. reduce heat and simmer until chicken is cooked through, turning chicken and stirring occasionally, about 25 minutes. transfer chicken to plate and pull meat from bones then return to pot. discard bay leaf. add beans to stew and simmer until slightly thickened, about 10 minutes.

makes about four servings. i doubled mine and there was plenty for my family of eight. serve with some crusty bread for dipping.

red velvet cupcake love.

you know that moment when you finally discover the perfect recipe for one of your all time favorite foods? i have moments like that a lot and consequently spent a lot of time at the gym. but, you know. for Christmas i received this lovely cookbook. inside it was the best red velvet recipe i've ever tasted.
enjoy my friends, enjoy.

Blake really liked them, and i like her face.

Red Velvet Cupcakes

3 1/4 c all purpose flour

1tsp salt

12 tbsp unsalted butter at room temperature

1 3/4 c sugar

2 large eggs, room temp

4 Tbsp red food coloring

1 tsp pure vanilla extract

2 1/2 Tbsp cocoa powder, sifted

1 1/2 c. whole milk, room temp

1 1/2 tsp baking soda

1 1/2 tsp apple cider vinegar

preheat oven to 350*, line a standard cupcake pan with twelve paper baking cups. sift together the flour and salt, set aside. in the bowl of a stand mixer cream together the butter and sugar at medium speed for 3-5 minutes or until light and fluffy. add the eggs one at a time, mixing slowly after each addition. using a whisk, whisk together the red food color, vanilla, and cocoa powder. slowly add this to the mixer bowl, mixing slowly until well incorporated. add on third of the flour followed by one third of the milk and mix, repeat. stop to scrape down the bowl as needed. ass the last third of the flour followed by the last third of the bilk and mix until incorporated. in a small bowl, add the baking soda to the apple cider vinegar. you will see the baking soda and vinegar fizz up. mix this thoroughly and add to the batter.mix until just incorporated. usinng a standard sized ice cream scoop, scoop the batter into a cupcake pan so each well is two thirds full. bake for 16-18 minutes (start checking at 15 minutes) or until a toothpick comes out clean. transfer the pan to a wire rack to cool completely.

i like the cream cheese frosting recipe i've been using for years so i didn't even try the one in the book. mine is super easy and fool proof. 

cream cheese frosting

1 8-oz pkg cream cheese

1 stick unsalted butter, softened

6 c. powdered sugar

2 tsp vanilla

3 Tbsp milk

whisk together the butter and cream cheese on high for five minutes until REALLY fluffy. add vanilla and powdered sugar and mix on low until incorporated then on high for another minute or so. add milk and mix for another two minutes. pour into piping bag  and pipe onto cupcake.