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Cinnamon Girl
New York
Chef, graduate of The French Culinary Institute
Interests: writing, decorating, acting, anything creative- cooking, etc. also love experiencing new restaurants, cuisines and chef's signature dishes.
Recent Activity
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Posted Jul 10, 2012 at Culinary Comments by Cinnamon Girl
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My favorite soup to make is minestrone, because of it's versatility. I use the same base, then add whatever vegetables are in season. The batch I made on Superbowl Sunday was especially good, so I thought I'd share. Ingredients: Olive oil 3 slices bacon, diced 2ea. carrots, celery, garlic 1 c savoy cabbage 1 zucchini, large dice 2 T tomato paste 1 c water Sprig or 1tsp thyme 6 c beef stock 1 can cannelini beans 1 c ditalini or other small pasta shape Salt & pepper Parm cheese Saute bacon in a heavy stockpot with a light film of... Continue reading
Posted Feb 9, 2011 at Culinary Comments by Cinnamon Girl
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This year's theme was creativity, Art vs. Craft. The discussion on the mainstage re this topic was between a stellar group of Chefs. Maybe you've heard of them... from right, Dan Barber, Thomas Keller, David Kinch, and moderating was Michael Ruhlman. They each spoke on the topic, with the consensus being that Chefs don't go into the kitchen to create art, but instead to practice their craft. If they do this extraordinarily well, it may be elevated to an art. My opinion is that artists are born, not made. Some can create art on a plate, but some, no matter... Continue reading
Posted Sep 30, 2010 at Culinary Comments by Cinnamon Girl
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This beauty came from my garden and was the star of our Pasta Ala Norma dinner. There are countless recipes for this classic dish, but here's the short version of mine: Cut an eggplant into cubes. Sauté with olive oil and a sprig of thyme until lightly browned. Add 2 chopped cloves of garlic and cook 1 minute. Pour in 2-3 large peeled and chopped tomatoes with their juices.(or a 28 oz. can diced tomatoes) Cover and simmer 15 minutes. Season with salt and pepper, remove thyme sprig, stir in 3T chopped mint leaves, 3/4 cup diced fresh mozzarella, and... Continue reading
Posted Sep 13, 2010 at Culinary Comments by Cinnamon Girl
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In August, my family took a short vacation to Washington, DC. We stayed in Arlington, VA, and ate most of our meals in the Crystal City area. The highlight was our dinner at Chef Jose Andres' Jaleo, a tapas bar/restaurant. My husband trusted me to order plates for us all to sample and share. My first choice was Chef Andres' version of the classic salade Nicoise for my older son: I couldn't pass up the asparagus with romesco sauce (a fav of mine): For my younger son, I thought bacalhau fritters with honey aioli was a good choice: We also... Continue reading
Posted Sep 9, 2010 at Culinary Comments by Cinnamon Girl
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In my garden, this is the year of the wild squash. Tomatoes are coming in a close second, but we can't seem to keep them around long since my sons eat them like candy. These squash came from plants that just popped up in the garden this year, I'm sure due to the zucchini, pumpkin, and other squash scraps that went into our compost last year! I love to watch all the different colors, shapes and textures grow up from the bottoms of the female squash blossoms. This picture shows a few that have grown so far this year. So,... Continue reading
Posted Sep 8, 2010 at Culinary Comments by Cinnamon Girl
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Hi again! I was planning to discontinue this blog and focus on my new one, Chef at the Market, but it seems there are CG readers out there that want this blog to stay. So since my daughter is away at college, and my sons are back in school (see pics) I have a little more free time to blog. I will try to keep both of them current with interesting topics and my original recipes. Requests are welcome and please check out my work-related blog www.chefatthemarket.wordpress.com Thanks to all who have supported me and continue to read my entries! Continue reading
Posted Sep 6, 2010 at Culinary Comments by Cinnamon Girl
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In an effort to keep my posts in sync with what's going on in my professional life, I will no longer be posting on this blog. In short order I will start a new one, "Chef at the Market". It will have info and recipes for cooking all of those wonderful things you buy at your local farmers' markets. Look for lots of great pics and useful tips. Come join me in my travels! Will post the link to the new blog here soon so you can follow. And remember- No farms, no food! Ciao for now, CG Continue reading
Posted Jul 11, 2010 at Culinary Comments by Cinnamon Girl
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Last night I volunteered (along with about 20 other FCI students) to work the dinner celebrating D'Artagnan Gourmet food purveyors 25th anniversary. We had also done prep Sunday in the school's kitchens. I worked on plating and garnishing pheasant and duck terrines, foie gras with truffles, and French kisses (prunes stuffed with pate) with Michelle. We were asked to work the station on the floor with those items since we were familiar with them (see pic). It was a large crowd, about 1500, many of them dressed like Musketeers. Everyone certainly was hungry and they sure love their pate! I... Continue reading
Posted Feb 23, 2010 at Culinary Comments by Cinnamon Girl
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Interesting day in the classroom. We made stuffing for vegetables with mushroom duxelles, shredded zucchini (scraps and trimmings), shallots, bacon and Parmesan. We stuffed hollowed out blanched zucchini, mushrooms, and halved, seeded plum tomatoes, then baked them till slightly soft. The meat is beef, pounded thin, but you can use veal for a more tender texture. The filling is sausage, mushroom duxelles, parmesan, and garlic. Place filling in center of the meat, then fold it up like a package and tie with butcher's twine. Sear it in oil till browned on all sides. Remove. Add some finely diced onion and... Continue reading
Posted Dec 1, 2009 at Culinary Comments by Cinnamon Girl
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I spent most of today cooking up turkey. I'm still not sure why I made a 19 lb. bird for 4 adults and 2 kids... Anyway, I started with homemade mayo that I slathered on cubanos, substituting turkey for the usual roast beef. Meanwhile, I had so many bones and trimmings that I was able to make soup and stock, which I degrease when it's cold and all the fat solidifies on top. Also I cooked up a big batch of turkey fried rice with edamame and red peppers, which I put in a vaccuum sealed bag and tossed in... Continue reading
Posted Nov 29, 2009 at Culinary Comments by Cinnamon Girl
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These were made by the Pastry Arts class at The French Culinary Institute. They were kind enough to share with my Classic Culinary Arts class. There are marzipan "fruits" in nut brittle baskets (yum!) and two beautiful cakes. We'll have to send some of our extra veal their way tomorrow! Continue reading
Posted Nov 22, 2009 at Culinary Comments by Cinnamon Girl
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Today at school we made mussels in court bouillon, and scallops with parsley coulis. For lunch, our Chef instructor cooked up a big pot (marmite) of lobsters. I was lucky and chose a hefty one! Add some parsley butter and lemon and that's lunch...had a salad and baked potato too. Tomorrow- duck and chicken day. Also we made Sauce Americaine this afternoon with the lobster shells, and tomorrow it will be used to make lobster bisque. Continue reading
Posted Nov 16, 2009 at Culinary Comments by Cinnamon Girl
I have started culinary school at the French Culinary Institute in New York City, and between class and commuting, its a 12 hour day. I am going to try to make short posts from my phone, and I apologize in advance if the quality is not as good as the posts I make from this computer. Please send me comments and questions as I love to hear from you all, and I will try to answer them in a timely manner :) Ciao, or should I say Bon Jour? Cinnamon Girl Continue reading
Posted Nov 14, 2009 at Culinary Comments by Cinnamon Girl
Cinnamon Girl has shared their blog Culinary Comments by Cinnamon Girl
Nov 14, 2009
can't find stuff
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