Challenge accepted... new job, new path

This few days, better say few months I was gone, looking for something that was missing, like the missing piece on the puzzle, and I have to say, I think that I found it, I'm not quite sure. I left everything, chasing love and it payed off. Professionally speaking I was lost, I´ve got the offer I was looking for, but it just seems never approaching, so I took a turn, and ended up somewhere I never imagined.

I have to confess that I am sad and not sure that this is what I really want to do. I'm trying really hard to fit in the job and fit the job in me. 

Let me explain so you can understand me better. So I moved to Israel to work at the Waldorf Astoria, as you may know, this is a luxury hotel, and they are opening their first branch in Israel. I looked and looked until I found their positions available, sent my resume, couple of interviews and bam!! they offered me a job, what I asked for, they gave me and I was the happiest girl alive, but...but, they don't have an opening date set, yet. And so tired of waiting and waiting, I came across the opening of The Ritz Carlton Herzliya, also a luxurious hotel right at the marina. So I thought, why not, I sent my resume and I got the call, same story, couple of interviews and I got the job, this time we were starting right away, only 32 days before the grand opening, also their first branch in Israel. But here, I didn't got the position I was looking for, I cant complaint, I like my position, but its not the same, at least that what I feel. 

I don't know if its me, that I have never worked in Israel before, or that I am very used to the Mexican style and how we were formed at college, but it is hard, I'm trying so hard to fit in the job and fit the job in me. We're now, 17 days to be precise, till the big opening of the hotel, big pressure, lots and lots of work to do, to learn, to understand. 

Meanwhile, I am enjoying very much this opportunity.

I can call me, proudly, par of Herbert Samuel, the main restaurant at The Ritz-Carlton.

A few months ago i went to Herbert Samuel with my sister and we were impressed by this place, the food, the service, everything, very high standards for this country. and I thought that I wanted to work there; now I'm there, with a bigger challenge, this branch is kosher. I hope you can come and try what we're offering, we just had menu tasting, some dishes, and it was delightful, all thanks to Jonathan Roshfeld, he is the creative mind behind all of this, he is a great chef, willing to pass on his knowledge.

Summer Treat

Personally I love to try new gadgets, so when I got my first KitchenAid stand mixer, I also got the ice cream maker, well it is just a bowl, accessory to the stand mixer, but it works beautifully.

So, what a better excuse to use it as much as possible, cooling down this summer heat. I have 2 great recipes for a simple ice cream maker. Even if you don't have one, you can try it, old school method. Either using dry ice and salt or just using a freezer-safe container, moving the mixture from time to time, preventing to form ice peaks and giving consistency to the mixture. Any way, if you have any doubt on how to make it, do not hesitate on asking me.

MANGO- GINGER SORBET

Ingredients

3/4 cup sugar
2 ripe mangoes
1 tbsp peeled and grated fresh ginger (do not substitute with ground ginger)
2 tbsp fresh lime juice
pinch salt

Directions

1. In a small saucepan, combine the sugar and 3/4 cup water. Bring to a boil over medium- high heat, stirring occasionally until the sugar is completely dissolved and a syrup is formed. Let cool to room temperature.
2. Peel and dice mangoes, discarding the pits. Place the diced mango in a blender of food processor and ad the cooled syrup, ginger, lime juice and salt. Blend until very smooth. Pour into a bowl, cover, and refrigerate until very cold, at least 2 hours or up to 1 day.
3. Pour the cold mango purée into an ice cream maker and churn according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours and up to 3 days.

Transform this sorbet into a gelato by whisking 3/4 cup heavy cream into the mango mixture before churning.

MEYER LEMON- OLIVE OIL ICE CREAM

Ingredients

1 1/2 cups whole milk

1 1/4 cups heavy cream

Grated zest of 2 Meyer lemons

7 large egg yolks

2/3 cup sugar

Pinch salt

1/3 cup extra-virgin olive oil

Directions

1. In a heavy saucepan, combine the milk, cream, and lemon zest. Warm over medium-high heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.
2. Remove the milk mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm milk mix into the egg mixture and whisk until smooth. Pour the resulting egg-milk mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1-2 minutes. Do not let boil.
3. Meanwhile, set up an ice bath, in a large bowl and nest a smaller heatproof bowl inside. Pour the custard trough a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath, stir in the olive oil, and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days. 
4. Pour the cold cold custard into an ice cream maker and churn according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours and up to 3 days.

Four seasons, one ingredient

There are some places, like Mexico for example where we have most of the fruits and vegetables through out the year, but there are some other's where you can only find produce by season. I have to say that I like this really much, because everything's fresh, bright and beautiful! And you get to miss it and crave, so when the time comes, everybody wants your signature dish for the season.
So I have picked apples, which in most places we have all year round, expensive from times to times, but we can find so many types of apples in the market, for sure the taste changes but we have all kind of recipes for that.

SPRING

                CREAMY APPLE SALAD

Ingredients

• 1 cup sour cream
• 1/2 tsp salt
• 1 can (14 oz.) pineapple tidbits, drained, liquid reserved
• 4 Granny Smith apples, cored, cut into cubes
• 4 Fuji apples, cored, cut into cubes
• 1/2 cup celery, cut into cubes.
• 1 cup coarsely chopped pecans

Directions

1. Mix sour cream, salt and pineapple liquid with wire whisk until well blended.

2. Add the rest of the ingredients to the sour cream mixture, toss until apples are coated with sour cream. Refrigerate until serving.

SUMMER 

               APPLE-MINT SORBET

Ingredients

• 2 tbsp sugar
• 1/2 cup mint leafs
• 6-8 apples Granny smith, juiced to make 850 ml.
• 1/2 lemon juice.

Directions

1. In small sauce pan heat 150 ml water and sugar. Heat until sugar is dissolved  add mint and let infuse for 20 minutes. Strain and add to apple and lemon juice.

2. Pour into ice cream maker and churn according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours and up to 3 days.

FALL

               SPICY APPLE PIE

Ingredients

• 1 recipe Pate Brisee.
• 1.5 kg green apple such as Granny Smith. 
• 2 tbsp fresh squeezed lemon juice.
• 1/4 cup packed light-brown sugar.
• 1/2 tsp salt
• 1/2 tsp ground cinnamon 
• 1/8 tsp ground cloves
• 1/8 tsp ground cardamom
• 1 tbsp unsalted butter, cut into small pieces
• egg wash.
• 2 tbsp white sugar.

Directions 

1. On a lightly floured work surface, roll out one dough disk to a 13-inch round, about 1/8 inch thick. brush off flour. fit dough into a 9-inch pie plate, trim to a 1/4-inch overhang. Chill 30 minutes.

2. Peel, core, and cut apples into 1/2 inch slices. In a large bowl, gently toss apple with lemon juice, brown sugar, flour, salt and spices.

3. Preheat oven to 400° F/ 200° C, with a baking sheet on center rack. Arrange apple mixture on dough; dot with butter. Roll out remaining disk as above; drape over pie plate. Trim to a 1/2- inch overhang, and fold under bottom dough; crip with a fork. Cut a 1/4-inch hole in center, make four slits. Chill at least 15 minutes.

4. Brush the entire pie with egg wash, sprinkle with sugar. Bake on heated sheet until golden brown, about 25 minutes. Reduce heat to 350° F/170° C, continue baking until juices are caramelized, about 30-35 minutes. Let cool on wire rack.

WINTER

             APPLE ZEPPOLE 

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup Water
• 1/4 cup Granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon Kosher salt
• 1 cup all purpose flour
• 4 large eggs
• 1 granny smith apple (about 1 cup), peeled and diced
• Vegetable oil for frying
• 1/2 cup confectioner’s sugar
• 1/2 cup seedless raspberry jam
• 1 tablespoon orange juice

Directions

1. In a medium saucepan, heat butter, water, sugar, cinnamon and salt and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for 1 minute.

2. Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for 1 minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.

3. In a heavy medium sized pan, heat oil to 350 F on a candy or deep fry thermometer. Using a 1 teaspoon scoop, carefully drop batter into hot oil and fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.

4. In a small bowl, whisk together jam and orange juice and serve with zeppole.

Pate Brisee

I love pies, and this is the simplest, easiest recipe for pie dough, now you to try as many fillings as you please. My favorite of all times is the apple pie.

Ingredients
2 1/2 cups all-purpose flour
1 tsp coarse salt
1 tsp sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Directions
1. place the flour, salt and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the nutter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add the ice water in a slow, steady stream, through the feed tube, just until dough holds together. do not process for more than 30 seconds.

2. Turn the dough out onto a work surface, divide in two. Place each half on a sheet of plastic wrap and form two discs. Wrap and refrigerate at least 1 hour before using.

I am back back back!!

Most of you must be wondering where was I. Well a lot of things have happened all this time that I went away. 

First and most important, I have finished university!!! I can't say that I am a chef because I still need more experience for the tittle. Then I moved to another country in a different continent with different language  and lifestyle. I have moved to Israel, so the past six months I've been studding Hebrew and settling in this place, so far so good. And well, looking for a job, making new friends, basically building a new life, starting from zero.

But I have to tell you that ever since I got here, I've been cooking a lot, trying some new thing and experimenting.  

Still I have lots of things to share, places I've visited and things I have learned.

Anyhow I am back and ready to keep you posted on my advances in the kitchen.

This time I'm going to tell you about my trip to Paris. During the last week of December  i went away, to Paris with one of my best friends from university. I had a few days on my own so I walked and walked all around Paris, yes... walked!! This way I was able to enter to any store, stare at any shop window and take as many pictures as I wanted. People tend to classify this as an antisocial behavior, I just love it, I go my way  on my time, and do what ever I'm pleased.

I leave you here with some pics from my journey.

Paris, Je t'aime!