Out With The Old, In With The New

This is a big time post for me because it is my first public announcement that I’m going to culinary school! Foodgasmic is about to get way more legit people! Before I get into the details of my future I think it’s worth talking about my present. I am a Certified Public Accountant and I have been practicing as one at Ernst & Young for the past three years. I love hearing people’s responses when I spill this news. Am I crazy? Passionate? Care free? The answer to all three is absolutely yes! If you know me well enough you know I think life is far too short to not follow your dreams. I am lucky enough to have built this foundation for my career and am able take a year off and pursue my passion.

I have to take this moment to whole-heartedly explain to the world that I value my time at Ernst & Young tremendously. This company has taught me work ethic equal to that of an Egyptian pyramid builder, no kidding! But more importantly, I have met some of the brightest people in the Accounting industry and these relationships are my most valuable take-away from this job. 

You’ll have to excuse me with this post because I cannot help but get sentimental. I mean you would too if you were in my shoes! I am writing this blog sitting in my empty living room of my empty house snacking on a bowl of pasta in red sauce… okay it’s a big bowl but don’t. even. judge. This house is empty because, like the other 500,000 Bostonians, I am moving out of my apartment in two days. I’ve been living in this house for two years and, man, it’s sad to say good-bye.

Saying good-bye to Boston however is much easier when you are saying hello to New York City and Italy. I am attending the Italian Culinary Academy where I will begin my adventures of eating the world! (that thought makes me smile for hours) First stop: New York. Second stop: Italy. The motherland of food and where I will learn how to cook professionally from the masters. Now do you understand the purpose of Foodgasmic? It’s so you can all join me on this journey and salivate over the mouth-watering foods I will be preparing, experiencing and blogging about :) 

I’ll end this post with a thought. To all you carb-watching freaks: eat some pasta! How can you resist that el dente dough of deliciousness covered in a garlicy- herbaceous red sauce?? It’s art and I will never turn it down! Unless, of course, you commit the unimaginable sin of messing up the pasta. But that’s why I’m here… I will do everything in my power to spread the wisdom of pasta making… just wait for my next post!

New York: here I come!

Mid Week Magic

Mid week? Not feeling chefy and need food in your stomach? I have a solution for you my hungry friend. This next dish is in thanks to my current roommate, Avital. She introduced me to shakshuka, an Israeli dish of eggs poached in a flavorful tomato sauce.

I made lamb ragout the other day and wanted to come up with a creative way of turning the leftovers into magic and well, I succeeded. The basics of this dish include tomato sauce and eggs. This dish is so beautiful because who doesn’t have these items in their possession? You are so close to a mini vacation to Israel you don’t even know it. You can get creative with the additions or you can skip the thinking and follow my lead and add goat cheese and fresh herbs. Best part, this meal takes about 15 minutes to put together.

The finished product:

Essentials:

Pan with cover

Food:

Tomato sauce, eggs, goat cheese & fresh herbs (parsley or basil or both)

Prep & Cook:    

Follow these steps. Place tomato sauce (either your favorite homemade ragout or dig into your pantry for a jarred version) in a skillet and heat over medium heat until you attain a simmer (If you are using a jarred sauce, you can bump up the flavor by adding garlic, herbs or jalapeño for some heat). Crack three or four eggs directly over the sauce making sure you don’t break the yolk.  

                 

Side note for my egg strugglers. If you are unable to 1. crack an egg without leaving the shells behind or 2. place the egg without breaking the yolk, take this extra step. Crack the egg in a separate bowl and slide it in the tomato sauce. By using the bowl you can easily pull out the shells and it’s easier to not break the yolk.   

Sprinkle with goat cheese and herbs on top, if using. Cover the pan and let the goods simmer over medium heat for 5-10 minutes until the eggs are at the desired doneness. I personally love a runny yolk so I took it off the heat after about 7 minutes. Serve with toast.

Enjoy my hungry foodies!

Math is LIFE

The math behind food. Ever think about it?

I went running at Cleveland Circle tonight; a water reservoir where geese love to hang out. A small flock of geese created a triangular shape. What's the first thing I think about? Plating ideas of course! Quick, think, if I have four components, I can plate them in that shape. Then add sauce, protein... wait, maybe the proteins are the four components. I'll need....

Okay STOP Lorena. You're writing a blog, not brainstorming. My mind can run away with food ideas all day. Food chose me, after all, and I have to answer the call.    

I love when my brain connects inconspicuous items because it leads to personal brilliance. I happen to think I became wiser today after realizing a new reason of why I love the culinary arts. It's math! Confused? Don’t be.  Just think about the geometry behind plating. Circle, triangles, squares... the list goes on. What about measurements and units? Textures and temperatures? You see what I mean now? But lucky enough, I LOVE MATH and this just adds to the plethora of reasons of why I am a foodie.

       Cleveland Circle 

I'm a Virgin

Of blogging! 

So here it is. This is me officially a blogger. I am Lorena Timko and I do food. In a nutshell, I live to perfect the art of food. You think that's deep? That's just the surface baby! Like an iceberg, my fascination with food goes below the surface and through to the depths of my soul.

...okay, I think you are starting to understand. That's enough of that for now. Next topic: chicken tikka masala! I took an authentic method and added a pinch of my madness. It has become one of my favorite dishes. At the request of a few friends, here is the recipe:

The finished product: 

Essentials: 

Pot, Wooden spoon, Blender, Microplane & Large Grater

Food:

Chicken (your choice white or dark), plain yogurt, tomatoes, onion, garlic, ginger, cilantro

Dried spices (this is indian food after all): cardamon, turmeric, cumin, garam masala, chili powder, & salt.

Prep & Cook:

Cut the chicken into one inch cubes and place in a bowl with enough yogurt to cover the chicken. Add a pinch of salt & pepper and stir. Let that sit to the side while you prep the spices. In a small bowl, mix together 1/2 tablespoon each of cardamom, turmeric, cumin, chili powder, and salt.   

Next up: grate three-four cloves of garlic and a two inch piece of peeled ginger (use microplane & pay attention! I cut myself on this all the time when I don't pay attention). Next, grate the onion on the large grater.

Let me explain, when you grate the onion, it becomes much easier to caramelize and that is the ultimate goal. The onions, ginger & garlic become the base of the sauce. Congratulations, you just set yourself up for an amazing meal.

Take the onions, squeeze them to get any extra juices off, and place them in a pot over medium heat with enough olive oil to coat the bottom. Add the grated ginger and garlic and stir until everything has a healthy & shiny coat of olive oil. Let this cook over low heat for 15-20 minutes. 

Once everything has become beautifully soft and caramelized, add the prepped spices and a tablespoon of the garam masala (remember, you didn't add this to the spice mixture you prepped earlier) and stir to combine. Cook over low heat for two minutes. Next, add tomatoes.

Lets talk tomatoes. If you have a personal vendetta against canned tomatoes for one reason or another, get fresh! Actually, lets all use fresh! Tis' the season and the flavor of a fresh, locally grown tomato will make your taste buds so happy who knows what it'll lead to! For my practical readers, canned options I like are diced with no salt added, organic preferably but it's your prerogative.

Whichever option, make sure you buzz them in the blender until smooth. You want a couple cups of tomatoes.

Stir and cook tomatoes for a minute. Add the chicken pieces that have been marinating in the yogurt (make sure you get all the yogurt in there too). Stir and cook over low-med heat, uncovered, for 20 minutes stirring occasionally. 20 minutes later you have yourself perfectly cooked and tender chicken. I don't know what's better, the chicken or the sauce? Serve over cooked basmati rice and garnish with cilantro. Happy eating foodies!