the calm before the storm

alright, i've been staring at my computer since 6:30am, trying to make my portfolio reach that mythical land of completeness; i need a break. oddly enough, not one from the computer, but at least one from the portfolio because i'm falling asleep.

i shouldn't have done it, but yesterday careen and i made dinner for 44 and assorted friends. hm. i really did know it was going to be bad for me, and it will mean that i will sleep much less this week, but i did it anyway. i guess i don't really know about moderation. it was quite wonderful...quite an orgy of cooking. i'm still learning which one to use when; for example, the wusthof for chopping chocolate; the mac is really just for vegetables. i've started to be able to feel the differences in the knives when i use them - i can actually feel the brittleness in the mac, whereas the i feel that i could use the wusthof forever and it would always be the same.

i also got to make pie crusts; i could make pie crusts all day. i used a slightly different recipe (less butter, essentially) because i was blind-baking them for pumpkin pie. brushing them after they came out of the oven with a beaten egg white did the trick again for keeping the crust from getting soggy. i do like soggy crust in a way, but not leaden crust. it's not a surprise that the egg white works, but it's something that i never would have thought of. good ol' saveur...

anyway, this is what we made, for about twelve people (recipes included for the stuff we didn't make up) :

roast turkey with prosciutto, rosemary, and thyme
apple, sage, sausage, and parsnip stuffing
broccoli with a fontina cheese sauce
butternut squash risotto with peas

chocolate pudding (with my trusty callebaut chocolate and valrhona cocoa)
pumpkin pie x 2
spiced poached pears

i had no idea really what kind of spices to put in the pears, which got poached in a dessert wine, water, and sugar, so i went to harvest. i ended up getting white peppercorns, star anise, cinnamon sticks, and cloves. pretty standard except for the white peppercorns, which i quite liked - it added a bit of a kick. i got lazy (this whole production took maybe 7 hours straight of cooking) so i didn't make a chocolate sauce. of course, there was chocolate pudding so that went with the pears fine. the chocolate pudding tasted better today, after a day. i'm not surprised, since that's what chocolate things are wont to do; but it definitely tasted like it was of the campfire variety yesterday when i made it. faintly so, and not enough so that i wouldn't serve it (and eat lots of it), but i was annoyed all the same. "campfire," by the way, if lmf lingo for "slightly scorched." anyway, today the taste was completely gone. go figure. it was also almost black - it was, hands down, the darkest chocolate pudding i have ever seen, due to the dark color of the cocoa. valrhona cocoa - go get it from whole foods. it'll change your life.

the pumpkin pie was excellent, probably because it's really hard to mess it up. have you ever had a bad pumpkin pie? ok, let me rephrase: have you ever had a bad pumpkin pie, made from scratch? yeah, that's what i thought. they don't exist.

the turkey was pretty damn good. it was my first time roasting a turkey, though at this point i'm convinced it's not as hard as the food magazines make it out to be every year. we stuffed prosciutto-herb butter underneath the skin, put an onion and some garlic inside, and roasted it for maybe three hours. i think it must have been just the turkey that was good, because it tasted more turkey-like (gamier, i guess) than the turkey i had at home for thanksgiving. the gravy was excellent, too, with the addition of a lot of pan juices. mmm, pan juices...it's amazing, the amount of gravy one can eat, and the range of things one can eat it with.

i hadn't cooked for a bunch of people for a while, so it was probably the best thing i could have done saturday night. the cooking time was well-paced and not rushed for a rather impromptu affair (i planned and went shopping on saturday morning). if i measure my level of stress by the strength of my tendency to abandon work to cook as therapy, i would say that my stress level is off the charts this semester. formerly, i was able to go a few weeks without cooking anything; now i seem to be able to go about a week and then i give in. but i already knew that.

well, i am sure this will be my last post until xmas break. if i am still alive after that, and i haven't totally ruined my health with forced poor sleeping habits, i'll live to cook another day. but right now i am going to go eat a poached pear. poached pears are undoubtedly one of the most gorgeous foods known to man. all translucent, golden brown on the outside and cream-colored on the inside, and so wonderfully spicy...how could you not love them? they instantly redeem any mediocre pear.