Archive for March, 2010

Mar
31

Behind!

Posted by: Helen Castillo | Comments (0)

Bee-hind!  That is what chefs yell while walking behind anyone and everyone on the line in the kitchen to prevent spills, cuts, and snarls. It’s also a layman’s term for moving forward and onward to bigger and better things in life.  Back home in New York City, today I had the pleasure of meeting up with Angela, a dear friend, for a celebratory dinner.  She and I each had a lot of catching up to do with each other after four months of tending to our busyness.

Recently, at work she had just been promoted from fashion production assistant to now designer, and I was commemorating having stepped into chefdom.  We chose EN Japanese Brasserie as our gathering place.  Angela and her boyfriend had previously visited this restaurant, and knowing that I’m always open to exploring new ideas and venues, she wanted me to experience this Japanese hotspot.  I had forgotten to bring my camera, but Angela graciously took these photos.
Photo Courtesy:  Angela Wong

It seems like we ordered almost everything vegan off their rather extensive tapas-style menu, including the following raw dishes:

Hand-Squeezed Pineapple with Mint

Pineapple with Ginger and Shiso

Mizuna Greens, Cherry Tomatoes, Japanese Turnip with Yuzu Dressing

Oshinko

Oshinko

Grapefruit Marinated in Brandy with Shiso Sorbet

Grapefruit Marinated in Brandy with Shiso Sorbet

The predominant taste in each of these dishes was shiso, whether as garnish, in a dressing, pickle or dessert, and it’s quickly become one of my favorite herbs to work with.  Try this simple, refreshing drink just in time for spring.

Pineapple with Ginger and Shiso
Yield:  2 cups

Ingredients
1 cup pineapple, peeled and cored
1 Tablespoon freshly grated ginger
2 Tablespoons agave nectar
1 cup filtered water
1 green shiso leaf (As garnish)

Procedure

  1. In a high-speed blender, blend pineapple, ginger, agave nectar, and water until smooth.  Strain.
  2. Pour strained liquid into a drinking glass over ice.  Garnish with shiso leaf.  Enjoy!
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Well, it’s been a fascinating journey here at the 105degrees Academy. I showed up four months ago with an already vast culinary background that included studies both in America and abroad combined with teaching experience.  I now have been able to put the proverbial period at the end of a sentence with the French classical culinary techniques applicable towards raw food gourmet cuisine that I acquired within this program.

Level II Classmates

Before — Day 1

After — Graduation Day

With my classmates Alissa and Sonja, and what I hope to be a lasting friendship.

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Mar
28

Unsung Heroes

Posted by: Helen Castillo | Comments (0)

At 105degrees, I have been quite fortunate to be able to work with two very well-established, professional chefs:  Jason Lowery and Don Gabriel Cashion. Both Jason, self-taught, who made his way up to executive chef with tons of restaurant experience; and Don, a graduate of Le Cordon Bleu–Paris, including a stint as pastry chef, are worthy of mention because in addition to being culinary mentors, they each have a strong work ethic, crackerjack knife skills (one was a butcher and the other a baker), are passionate about food, and work quietly behind the scenes making sure that the pantry is well stocked, the equipment is working properly, the prep is up to par, and that the kitchen is kept running smoothly — all done with a sense of pride and joy.  Just plain, ol’ nice guys!  Love ya, love ya!  Mm, hmm?

Sous Chef Jason Lowery

Sous Chef Don Cashion

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Mar
27

More Wheatgrass… Please?

Posted by: Helen Castillo | Comments (0)

No raw food kitchen is complete without wheatgrass. Here’s where my friend and classmate, Alissa, comes in.  It was her turn to teach a class and she chose to talk about the benefits of consuming this powerful antidote.  A former scientist (really!), Alissa, captivated us with scientific data and samples of plain shots and palatable smoothies.

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Alissa Barthel and her Wheatgrass

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Alissa Barthel

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Station 3 is where guacamole, salsa, cheesy sauces and fillings accompanied by either tortillas strips, tacos, and empanadas complete the “Mexican” profile whereas hummus, tabouleh, falafel and marinated olives round off the “Mediterranean” meal. The mashed potatoes and barbequed kale chips are prepared at this station as well, although they can be paired with the Portobello Burger from Station 1.  Either way — delicious!

Mexican Chopped Salad

Mexican Chopped Salad

Red Corn Nachos

Red Corn Nachos

Cheese Empanadas

Mezze

Mezze

Mashed Potatoes

Barbequed Kale Chips

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Mar
21

The Last Supper

Posted by: Helen Castillo | Comments (0)

An indicator that the Level II course is coming to an end was our very last Sunday Supper. For this simple, 3-course Spring menu, collectively we participated in its creation, design and execution, while we each focused on a particular course.  Enjoy!

1st Course (Appetizer) — Helen

Romaine Lettuce with Citrus Vinaigrette and Herb Cheese

2nd Course (Entrée) — Sonja

Pasta Primavera

3rd Course (Dessert) — Alissa

Strawberry Shortcake with Meyer Lemon Frosting

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Mar
14

Sunday Supper #6

Posted by: Helen Castillo | Comments (0)

The highlight of these past few days was my sold-out in record time, five-course, raw gourmet Sunday Supper event held at 105degrees. The theme was East-Indian cuisine, and with recorded tabla and sitar music playing softly in the background and my hand-crafted vetiver-scented menu presented to establish the mood, the guest diners (which included well-wishers plus Wayne Coyne of The Flaming Lips with his entourage) were led across a trans-Atlantic journey.  Recommended listening:  “Bridges:  The Best of Ravi Shankar” and for incense:  Nag Champa

Helen Castillo's Hand-crafted East-Indian "Sunday Supper" Menu

1st course: Pakora with Three Chutneys — Mango, Green, Tamarind

Pakora with Three Chutneys: Mango, Green, Tamarind

2nd course: Curry Vegetables, Biriyani, Black Pepper Poppadom, Cucumber Raita

Curry Vegetables, Biriyani, Black Pepper Poppadam, Cucumber Raita

3rd course: Creme Brulee, Candied Pistachios, Cardamom Syrup

Creme Brulee, Candied Pistachios, Cardamom Syrup

4th course: Terrine Trio with Citrus-Saffron Glaze — Coconut, Pistachio, Ginger

Terrine Trio with Citrus-Saffron Glaze

5th course: Ginger Tea with a Hint of Cardamom

Ginger Tea with a Hint of Cardamom


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Mar
07

Catchin’ Up

Posted by: Helen Castillo | Comments (0)

Funny how time slips by when you’re kept busy. To summarize, I completed my 3-week stint at the dessert station and moved on to experimenting with making “raw” artisanal cheeses.  In the foreground is a cheddar I created with macadamia nuts and red bell pepper.

Artisanal Cheddar Cheese

When asked for a photo of myself to advertise upcoming events I’d be involved with at the 105degrees Academy, I set up the following backdrop for my publicity shot.  I suppose my previous classes on food styling coupled with a theater background must have paid off that even Ladan Raissi, the Academy Director saw an opportunity to pose, pull out her camera, step in and have her photo taken as well. My dear friend and classmate, Alissa took this picture.

Chef-Instructor Helen Castillo

Next on the agenda:  The “Pasta, Pasta, Pasta” class I taught as part of my assignment for both Level I and II students at 105degrees Academy was well-received.

My "Pasta, Pasta, Pasta" class at 105degrees Academy

Photo:  Andrea Conneely

In it, I demonstrated how to make three basic types of “pasta” to achieve a variety of textures, including how to form raw versions of spaghetti, Maltagliati, and ravioli.  Also covered was the proper use of equipment and tools in raw gourmet cuisine, how to select produce, and simple plating and styling techniques.  On the menu:

Summer Squash Pasta with Fresh Peas and Asparagus

Maltagliati and Pomodoro

Beet Ravioli with Pesto

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