More Wheatgrass… Please?
By · CommentsNo 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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Raw Foods — Mexican, Mediterranean and American Fare
By · CommentsStation 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 |
 Red Corn Nachos |
 Cheese Empanadas |
 Mezze |
 Mashed Potatoes |
 Barbequed Kale Chips |
The Last Supper
By · CommentsAn 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
Sunday Supper #6
By · CommentsThe 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
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
Catchin’ Up
By · CommentsFunny 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
Shiso Dumpling
By · CommentsRemember when I mentioned a few posts ago that I was working with shiso? Well, I finally created this simple dish consisting of shiso three ways: Preserved shiso leaves wrapped over jicama rice plated with shiso-infused oil and a drop of umeboshi juice. I plated it with half a single sweet pea and 3 white sesame seeds. The flavors? Distinct. Fresh. Like Spring!
Shiso Dumpling
Preserved Shiso Leaves
Yield: ½ cup
1 cup fresh green shiso leaves
¼ cup Himalayan salt
1. In a clean, sterilized glass jar, pack down the shiso leaves with salt sprinkled between each leaf.
2. Leave well covered in the refrigerator for at least a few days. The leaves will exude moisture and become a rather dark green color.
3. The salted leaves can be rinsed off a bit before using.
Raw Gastronomy II
By · CommentsGastronomy — [gas-TRON-uh-mee] The art of fine dining; the science of gourmet food and drink.
As with anything you put into your body, you should think about what you consume. They should be things of quality and of interest–because the dining experience is a moment when you’ve stopped all other activities, and it’s a time to collect your thoughts, to be with your friends, and to share ideas. You should put interesting things on the the table, both literally and figuratively–including interesting things to drink.
–Daniel Johnnes, beverage director, Daniel (NYC)
Keeping this in mind, bottled water, tea, elixirs, kombucha, kefir, juices and smoothies aren’t the only kinds of beverage one can consume on its own or to round off a meal. For some raw foodists, drinking a glass of vegan wine on a rare occasion is another option. After all, wine is made from grapes and fermented.
And so, this afternoon at 105degrees Academy as we sampled a cheese plate with a series of wines, we were introduced to the concept of wine pairing with living foods. What to Drink with What you Eat by Andrew Dornenburg and Karen Page is a book I highly recommend if you’d like to read up on the topic of matching food to drink.
A Pickled Pear
By · CommentsThis morning we each made our own pickles with ingredients of our own choosing from what was available in the raw pantry. I experimented with pear.
Components for Pickled Pears
Pickled Pear Components in a Bowl
Helen's Pickles
Sunday Supper #5
By · Comments
Oh, how I LOVE Japanese cuisine! Alissa, a fellow classmate from Level II, showcased her Asian heritage with a delightful Sunday Supper made especially with her Mom in mind. It was important for Alissa to remain authentic in her culinary interpretation as she wanted to impress her mother who’s Japanese. So, it was an honor to be seated with both her parents who drove two hours from Tulsa to show their unwavering support for their lovely daughter as they savored tonight’s meal.
Note: This evening I came to realize that even though Eastern ingredients may be different from those in Western style of cooking, there are similarities in both Japanese and French cuisine in the use of specific stocks, sauces and simple presentation.
Gyoza, Shoyu, Raiyu
Now, isn’t this beautiful?
Sweet Spider Roll, Miso-Marinated Eggplant, Avocado, Cucumber, Crispy Fennel Salad, Sprouts
With kanji characters as part of the third course, Alissa chose “white chocolate” to spell out her name. The defining moment occurred when this dish reached our table and I witnessed the surprised look on her mother’s face. “Look, ALISSA!”, she exclaimed with delight.
Green Tea Mochi, Bubble Tea Pudding, Raspberry Wasabi Truffle
The thought and care that my classmate spent in the stylish preparation of this meal was well worth the wait as evidenced by her parents’ reaction. Each bite presented a modern, raw twist to the traditional kaiseki: Gyoza, shoyu, raiyu, sushi, mochi, green tea, wasabi, and bubble tea. BUBBLE tea! Congratulations, Alissa for a job well done!
Alissa with her parents
Moving Forward
By · CommentsAway from home, I’m an early riser: 4:00am to be exact, Monday through Friday. While everyone else is sleeping, I get a lot of work done at this opportune hour when everything is calm and quiet around me.
Monday and Tuesday, before committing to our on-the-line station duties, we were shown how to make Coconut Water Kefir.
Making Coconut Water Kefir
In a sterilized glass jar, add live kefir grains to coconut water, stir well using a non-metallic utensil, put a lid on the jar, then let the mixture ferment at room temperature for up to 36 hours. When ready, strain the kefir grains (you can rinse and recycle them for later use when making another batch). If you desire, you can use the kefir as a culture for making lassi, yogurt, or cheese, or you can flavor your kefir drink with mostly any kind of fresh fruit juice for a refreshing “soda” with just the right amount of fizz. We flavored ours with pineapple. Yummy, yummy! To read more about kefir grains, click here.
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Monday was also the start of my run of the Dessert Station with Kelly Dennis, who since 105degrees‘ launch she has managed to create some fabulous treats. For the next three weeks I’ll be working with her in pastry prep and plating. Fortunately, I’ll get to use some of the techniques I acquired while at the French Culinary Institute’s Pastry Program. To name a few, these are the desserts on the 105degrees current Winter Menu:
 Dark Chocolate Budino, Liquid Cacao Truffle, Espresso Gelato |
 White Chocolate-Grapefruit Bavarois, Ginger Almond |
 Raspberries, Vanilla Cream, Chocolate Tart |
 Pear Frangipane with Bittersweet Chocolate Glaze |
 Warm Pecan Tart with Vanilla Ice Cream |
 S'mores |
 Strawberries with Fondue |
 Brownie |
 Ice Cream Sampler with Snickerdoodle |
 Citrus Quattro |
 Pomegranate Red Velvet Cake with Lemon Frosting |
 Banana-Cacao Pudding Tart with Caramel |
 Apple Cider Beignets |
 Gianduja Tasting |
Lucky for me, I’ve either sampled, prepped or plated each of these desserts. Needless to say they’re all FABulous, though if I were forced to choose my personal favorite, it would have to be the Apple Cider Beignets. Before I ever tasted these though, my favorite was the Pomegranate Red Velvet Cake. So, now you know when you’re in town and if they’re ever out of one, you can try the other. Needless to say, all of these desserts are FABulous!
As part of another Level II project, we’ve been assigned to help create the Cafe’s Spring Menu. From a list of titles, I chose to work on “Kyoto Noche”. I came up with something that I’ll have to show you later when the dish is finalized. In the meantime, what I can divulge is that the dish is made, in part, with shiso leaves. Shiso, also known as “perilla” and “beefsteak plant”, is a perennial herb in the mint family that is widely used in Japanese cuisine, especially as a natural colorant in umeboshi.
Chef Helen Castillo with Shiso Leaves
Above photo by Alissa
Towards the middle of the week, Russell James of the UK (who’s in town for several months) showed us the equipment he uses for photographing food. By the way, Russell and I first met at Karen Knowler‘s home in England a couple of years ago, when I flew in from New York City to take one of her courses. Small world, isn’t it? Here I am (back then) with Russell, Karen, and her assistant Katie Foster.
This week ended on a high note working at the pastry station until closing with Kelly.
