Prepping for School

I spent a day in Santa Barbara a couple of weeks ago, ordering my uniform, knives, and buying my textbooks. I was, apparently, SUPER early on everything - there was still a full stack of books in the bookstore (I was lucky enough to get a couple of mine in good used condition - even if it gave my little textbook-publisher heart a little ache), and the guy who helped me order my uniform let me know that I was one of the first to come by (he said that there are always a few students that show up the day before classes start and freak out at him). I also got impatient while waiting behind a bunch of confused teenagers in line to get my student ID card - most of them were in line to get help registering for classes, and I decided to call to someone behind the counter who wasn't doing anything and asked him if I could jump the line. I think I got a couple of evil stares for that, but it was worth it - the line hardly moved while I was there.

All of that made me realize I am one of those older, non-traditional students, who go back to school for a career change or for self-improvement, and who are eager, interested, and early with everything. I used to mock those people when I was a teenager - I remember a couple of women that I went on a study-abroad trip with. Before we became good friends, I would sneer at them when they took seats at the front of a lecture, or followed a tour guide around like puppies. But now, I'm one of them! A friend noted that since this is something I want to do, something I'm passionate and interested in, I'm going to take it more seriously than I took my education when I was younger. And all of the younger people might end up mocking me this time around. Which is probably what I deserve.

Here are my knives. I personalized my case with some fabric my mom brought me from Lebanon. I also have edge guards for everything, so I'm not walking around with knives that will stick me at any point!

I got my name embroidered on my chef's jacket, a requirement of the school, but cool nevertheless. Incidentally, the pants that are required are not made in women's sizes, so I had to buy some that run large so that they would go over my hips! The waist is a bit large as a result, and I had to cut off about 4 inches off the pant legs and hem them so I wouldn't trip over them. The zipper is about a foot long, which makes it look as though I'm sagging in my chef pants. AND everything is 100% polyester, which seems like a silly choice for clothing that is to be worn around fire.

And finally, my textbooks. The editor part of me went through them and checked out the pedagogical features, the reviewer list, and the design, but the cook part of me just wanted to look at the pictures of food and start trying techniques!

I'm very excited to start classes on Monday, but also really nervous. It's going to be hard work (especially my 7am lab on Tuesdays), and I'm going to want to be really good (like, top of the class) so will have to push myself. And there's that age thing - I'm turning 30 just 2 days after I start classes, and there's a part of me that's quietly stressing out about that - I mean, shouldn't I have had this figured out before I turned 30? What if this is a little age-related crisis? But I try to squelch that voice as much as possible, and be understanding of the competitive side of myself, and be realistic about the hard work. And in the end, I'm really blessed that I can do something like this (a big thank you to Mountain Man for his support) and I know it's worth it to be able to do something I love.

No Meat Meaty Pasta Sauce

I'm an avid reader of the Chocolate and Zucchini blog written by Clotilde Dusoulier - she writes about food and different techniques (bread baking, pasta making, etc), along with a bit on French language and food idioms that may not make sense to those of us that only have some college French under our belts. Her blog eventually led to a cookbook that is simple and lovely - the recipes are not exactly what you think of when you think of traditional French cooking, but there is a strong reliance on fresh ingredients and very tasty meals - something that always makes me think of the little bistros I eat at when I'm in France.

One of my favorite recipes in the book is called Poulet Mijoté à la Moutarde - Mustard Chicken Stew. It's so rich and satisfying, and doesn't take much to put it together - just chicken, purple onions, tomato sauce, herbs, and grainy Dijon mustard. Once you eat all the chicken, you end up with some leftover sauce that is great over pasta. I realized, after making it one day, that mushrooms would be perfect in the leftover sauce, so I emailed Clotilde and asked if she'd ever given that a try. She responded (and quickly) that she hadn't, but that she'd be interested in hearing how it turned out.

So I reheated the leftover sauce and added some sliced mushrooms, and it was fabulous! The mushrooms add an extra punch of meaty flavor and make it seem like a true pasta sauce - not a leftover sauce with mushrooms in it.

The mustard chicken stew has now actually turned into a new favorite pasta sauce that I make often. It's great for when you don't want meat (or are feeding a vegetarian) but still want something "meaty". See below for the recipe!

Mushroom and Mustard Pasta Sauce

Adapted from Chocolate and Zucchini

Serves 4

Ingredients:

• 1 bag of "small" pasta, such as fusilli or penne
• 1 Tbsp olive oil
• 1 lb. (2 blue cartons) white mushrooms, sliced
• 2 cans diced tomatoes OR 6 Roma tomatoes, cut into chunks
• 1/2 can tomato sauce (freeze the rest and add it to soup at a later point)
• 2 pinches kosher salt
• a few grinds black pepper
• 1 pinch aleppo pepper (optional, but it adds a spicy kick - you could also add crushed red pepper)
• 1 Tbsp dried oregano
• 2 cloves garlic, minced
• 1-2 Tbsp whole grain Dijon mustard (to taste - use 2 Tbsp if you want it extra mustardy, but drop it to 1 if you want a more subtle flavor)
• 1/4 cup roughly chopped basil

Directions:

Cook the pasta according to the package directions.

In a medium saucepan over medium heat, heat the olive oil. Add the mushrooms and cook until they're brown and shiny. Add the canned or fresh tomatoes and the tomato sauce and stir to combine. Stir in the salt, pepper, oregano, and garlic.

Stir in the mustard and bring the sauce to a boil. Turn down the heat and let simmer for 10 minutes. You can make a green salad during this time, if you want.

Turn off the heat and stir in the basil. Serve over pasta with a sprinkling of parmesan cheese, if desired.