Big City: Round Three

Yikes!  I did not realize it had been so long since I had updated this blog. 


My time in Phoenix was very beneficial in allowing me to grow in to the chef that I would like to be.  I had the amazing opportunity to cater some rather important functions, and work with some amazing people.  My business, Sarah's Home Cooking, had bites here and there, and I was really able to figure out what I want to do with my life and my business.


That being said, I have since relocated to St. Louis.  Another big city, another day.  I think this move with be the last for a while, though, and I really want to hit the ground running in reestablishing myself.  With limited resources, I'll be relying on word of mouth to get my name out there, but I am hoping to cater and produce a line of goods to be sold at farmer's markets.


I know I end every post with some promise to keep you updated, and this time I really mean it.  In addition to establishing a career in food, I am still pursuing my interest in journalism, and will use this as a forum for my writing.  I promise I won't bombard you with posts, and I hope you will give me some constructive criticism and opinions of recipes and such that I will be posting.


So, here's to the future, and a new start for this hungry momma!

Influenster: Makeover

Continuing with my usual derail from cooking in the big city, I would like to introduce all of you to Influenster.  It is an online forum in which you earn the opportunity to test and review products.  The more "tasks" you complete, the more points you get.  The more points you have, the more often you will receive products.  I have a friend who has received multiple shipments of products to test, and I have received a box full of lovely goodies that I never would have tried, but absolutely fell in love with.  I have included links to the products that were included in my MomVox for your perusing pleasure...

imPress Press-On Nails

Big City: Round Two

I had originally given up on this blog.  Then, I got to thinking.  I may no longer be in "The Big City," but I have relocated to another rather large city in its own right.  Therefore, Hungry Momma returns!

I've been a busy bee dabbling in all things culinary.  From working as a personal chef, catering, and custom cake design to experimenting with canning and recipe development, I have pretty much covered the gamut.  I have to say, I am really enjoying developing products for Sarah's Home Cooking retail line.  I would have never imagined, but it really isn't that daunting when you just take it a little at a time.

So, I'll leave it at that, for now.  It feels good to be back, and I hope you enjoy keeping up with this hungry momma.

Don't forget to "like" Sarah's Home Cooking on Facebook.

What Would You Like to See?

While I have some free time on my hands, I would love to answer any questions that you might have.  If I don't know the answer, I will find out for you.  Are there certain types of recipes that you would like to see?  Just let me know!

The End of One Chapter, Beginning of Another

Graduation has come and gone.  I miss my classmates.  I actually miss going to class every weekend.  I was pleased with our Grand Buffet (final project), even though I was too nervous to eat.  Then came my internship.  I had a wonderful experience at Good Housekeeping's Test Kitchen.  I learned many invaluable things, and I hope to one day make that my career. 

Things have calmed down quite a bit.  I haven't had as much luck in the job market as I thought I would.  I was mistaken in thinking that having a culinary degree magically gets your foot in the door.  Oh well...  I have enrolled in the local community college, in the meantime, to finish my Journalism degree.  It's actually going really well.  I guess all it took was a major life crisis to kick my butt into taking school seriously.  I wrote an article for the school newspaper which will be published this month.  I'm electing to take Honors courses.  I guess you can say things are going pretty well. 

My social life, on the other hand, is not so well.  Rather, nonexistent.  I know that the choices I have made this last year were absolutely the best.  Ugh, enough of this self-pity party.  It's not like I'm taking the initiative to make friends here. 

As far as continuing to grow in the culinary world, I have been doing a home-study to become a Personal Chef.  Please feel free to check out my website.  In addition to home cooking, I offer recreational cooking classes perfect for bridal showers and dates, and I am available to cater small dinner parties. ==> Sarah's Home Cooking

Moving Onward and Upward

I apologize that it has been so long since my last post.  School, and life in general, has kept me very busy.  Since my last post, we have finished Module 3: French, Italian, and Asian Cooking, and moved onto Baking and Pastry.  Throughout Module 3, we really concentrated on plating.  Always looking for balance, color, and height on the plate.



  As far as Baking and Pastry, I have really enjoyed learning all of the science behind it all.  Bread rises because of a chemical reaction, and Puff Pastry "puffs" because the individual layers of butter melt and release steam.  I find this all fascinating, but I can't say the same for some of my classmates.  It's interesting that there is such a divide between Culinary and Pastry classes.  Those who chose Culinary have no desire to bake.  I wonder why one can't do both.  I mean, I'm certainly glad that I chose Culinary, but it's nice to get a taste of the Pastry program.

On a completely different note, I have started a new book.  "Will Write for Food," by Dianne Jacob is a tool for anyone looking to break into, or brush up on skills, in the food writing business.  She in no way sugar-coated the work that will need to be put forth, but in a way makes it seem attainable.  Each chapter ends with suggested writing assignments, which I will post on here.  As I am just beginning, I would love any feedback that you are willing to give.  Be brutally honest, as I am in the process of developing my voice and tone.  I promise that I'll be posting more frequently, and I really look forward to your comments.  Also, I would like to start answering any culinary questions that you might have.  I'm not saying that I have all the answers, but I think this would be a fun activity.  I'll be able to research what interests you, and practice my writing.

Stretching a Buck

I'm going to diverge from my usual path of posting about culinary school to talk about something that has been very near to my heart lately.  I'm sure that everyone out there has been affected in some way by the poor economy.  I, myself, am on food stamps right now.  So, I have decided that while I am not working, (and hopefully even after I am) to make my grocery budget stretch as far as possible.  This would not be possible without the wonderful information provided by fellow bloggers that I follow.  Someone out there does all the work of scouring store circulars and matcing sale prices with coupons.  And they are so gracious to provide all of that information to all of us.

I recently posted this picture on Facebook of my first attempt at "Extreme Couponing."  As I am fairly new to this whole world, I was a little apprehensive as I approached the check-out line with my folder full of coupons.  I was so nervous that some of the coupons wouldn't go through, or that I had gotten the wrong product.  Low and behold, they all went through.  The hour or so that I spent clipping coupons and making sure everything was in order really paid off.  I ended up getting over $100 worth of groceries for $16.  Ka-ching! 

Some people might think that this is cheating the system, or that they are too good for couponing.  I have always bought generic items, so I didn't think that I could possibly save money buying name-brand products with coupons.  For those nay-sayers, I ask who is too good to save money?  And why would companies spend millions of dollars on coupons if they didn't want people to use them?  As far as coupons over generic, you really do have to compare.  I have been converted, though.  Sure, I still buy generic items that I do not have coupons for, or if the generic price is still cheaper.  But I have to ask, what is better than free?  Because I have been getting an awful lot of free groceries lately.  And you can, too.  I've added links to some of my favorite blogs.  These are based out of New Jersey and Indiana, so there are stores and deals for everyone.  I hope that this helps you as much as it has helped me.

Money Saving Mom

Living Rich with Coupons

Free Sample Freak

Gotta Get My Name Out There

Next weekend, I'll be volunteering for Food Network's South Beach Wine and Food Festival.  I know, I'm pretty excited.  This will be my first real event.  I've volunteered at my school, but this time I'll be working with a chef from Miami to prepare and plate his menu.  Not only will volunteer work look good on my resume, I'm looking forward to working with professional chefs in this capacity.  School can only teach you so much.  I need to get out there and get some real experience under my belt.

I've included the link for the event if you would like to check it out.  I'll report back with how it went.  Wish me luck :)

NY Times Travel Show and Food Network's South Beach Wine and Food Festival

Sandwich Day :)

This was a nice change from some of the really rich, heavy dishes we've been making lately.  We covered your basics: Cold, Hot, Open-Faced, Grilled, and Tea sandwiches.  It made for a tasty, laid-back morning.  And it also gave me lots to consider for potential catering recipes...

Yesterday also marked the end of Module 2.  It seems like we have been flying through these lessons.  Next up will be French, Italian, and Asian cuisine.

As Requested

I really appreciate all of the positive comments I've been getting.  It's nice to know that these posts aren't just falling into cyberspace nothingness.  We have come to the end of our second module.  This section concentrated on dry and moist-heat cooking methods.  While my family has thoroughly enjoyed the fruits of my labor, I have enjoyed learning the "proper" ways of cooking.  I mean, everyone knows your basic terms: grilling, sauteing, poaching, braising, stewing, etc... but could you actually explain the execution of each?  I can, now :) 

I had posted some pictures on Facebook, and a request had been made for the recipe for Broccoli Souffle.  So, here it is.  Made correctly, this is a beautiful, light and airy, but fully flavored dish.  Enjoy...

Broccoli Souffle (Yields 6 Souffles)

Butter (as needed)
Flour (as needed)
20 oz. Broccoli (peeled and trimmed)
Milk (as needed)
2 oz. Butter
Salt, Pepper, and Nutmeg (to taste)
2 oz. Grated Gruyere cheese
4 Egg Yolks
8 Egg Whites

Coat inside of ramekins completely with butter and dust with flour

Blanch broccoli in salted, boiling water until cooked.  Shock in ice bath. 

Puree broccoli in blender until smooth.  Add milk, as needed, to help mixture blend.

Place puree in saucepan and cook over medium-high heat until milk is cooked out.  Mixture should be very thick.  Season, to taste, with salt, pepper, and nutmeg.  Stir in grated gruyere cheese until melted, and add egg yolks.  Remove from heat.

Beat egg whites until stiff peaks form.  (Should be able to hold whisk upside down and egg whites still stand up)  Fold egg whites into vegetable mixture in three batches.  First addition will just be to combine.  Second, fold a little more gently.  And third addition fold just to incorporate.  You want mixture to remain as light as possible.

Pour mixture into individual ramekins.  Run finger, gently, around the edge of each ramekin to form a lip, almost.  Bake in water bath for 10 minutes at 400 degrees Fahrenheit.

*You will not want to open oven at all during cooking time.  This will release steam, and the souffle will not rise

This recipe can be made with different vegetables in the same preparation.  Substitute 10 oz of trimmed cauliflower or 12 oz of unpeeled zucchini for the broccoli.

Ode to Grilled Cheese

Can one ever have enough grilled cheese sandwiches?  I think not.  I hit the ultimate jackpot this past weekend when my grocery store had marked down loaves of bread to $.19 and balls of fresh mozzarella for $.99.  I stocked up on english muffins and wheat bread, but I really wish I would have cleaned them out of the Onion Rye loaves.  This has to be the most delicious grilled cheese that I have EVER had...

My Super-Duper-Uper-Schmuper Big Idea...

Obviously I've been watching way too much PBS, but I was thinking about what I would like to do in the culinary world after I graduate.  A big part of the direction I go will depend on the kind of externship I get.  I would absolutely LOVE to be able to have an externship with a media group.  I would like to experience all the different aspects of food media.  I know that I don't want to work in a restaurant.  I've toyed with the idea of eventually starting my own catering business.  And of course there is always the very far-off dream of a cookbook or something.  Anyway, my big idea just happens to be a possible concept for a cookbook.  I'm sure that my professors will kill me for this, but I actually enjoy trying to create interesting and surprisingly good dishes from what I have in the pantry.  I'm talking making due with canned goods.  You always hear about people using the freshest ingredients to make exquisite dishes.  Well, single moms can't really afford those kinds of luxuries. 

Anyway, back to the point.  It would be called, "Pantry Raid," and it would be comprised of recipes using ingredients that most people already have in their pantry.  I'm sure that there is something like this out there already, but I sure haven't seen it.  I'm rather tired of watching cooking shows, drooling over what is being made, to only realize that I would have to spend $30+ to buy the ingredients.  So, let me know if you think I have something here.  Below is the recipe for what I made of dinner last night, using your everyday pantry items.  I thought it was pretty tasty...

Chicken Enchilada Lasagna

1 1/2-2 lbs Boneless, Skinless Chicken (I deboned and skinned the chicken myself)
1 28 oz can Green Enchilada Sauce
6 Medium-Sized Flour Tortilla Shells
1 15 oz can Black Beans
8 oz Shredded Cheese (Cheddar or Monterey, whatever you have on hand)
1 10 oz can Rotel Tomatoes with Chiles

I marinated the chicken in the enchilada sauce for a few hours in the fridge.  Then, I placed the chicken and sauce into a baking dish and baked at 350 degrees for 45 minutes.  This will take longer depending on the size of the chicken pieces.  Just bake until chicken is cooked through.  Then, I shredded the chicken using two forks to pull the meat apart, placing it back in the sauce once finished.  In a greased, 9X13 pan, I placed two tortilla shells, then half of the chicken mixture, half of the black beans, tomatoes, and cheese.  Follow with another layer of tortilla shells and repeat.  Finish with a final layer of tortilla shells and sprinkle with a little more shredded cheese.  Raise the oven to 400 degrees and bake for 15 minutes or so to melt the cheese.

*While this was really good, another idea would be to use tortilla chips instead of the shells.  I crushed some chips on my plate anyway, and the crunch was really nice.  I also had sour cream and guacamole for toppings.  Enjoy and I would love your comments :)

It's Been Too Long...

Sorry it has taken me so long to update.  Now that school has actually started, I've been quite busy...

I haven't been the biggest fan of getting up at 5 to catch a 6:00 bus, but it's the price you pay for public transportation.  Luckily, I only have to do it two days a week.  So far, it has been amazing, and well worth it.  We started by learning basic knife cuts and how to break down different cuts of meat.  I have personally filleted three fish, shucked a dozen oysters, "displaced" a live lobster, and broken down multiple chickens, a rabbit, duck, and basically a quarter of a cow.  That was just in the first two weeks.  Needless to say, we move pretty quickly.

Next, we moved on to the "Mother Sauces."  The basis for almost every other sauce that you can think of.  We used these sauces as the base for a handful of soups that we made, including Carrot Puree soup and Cream of Broccoli soup.  I'll make sure to update with those recipes later...

We have moved on to dry heat cooking methods, now.  My dad was pretty excited when I brought home sauteed chicken breast, flank steak, strip steak, and scallops the other day.  Yes, I get to bring home everything we cook :)

I'm also taking my first extra-curricular class is a couple of weeks.  It is about the origin of chocolate, and the guest speaker was a contestant on Top Chef: Just Desserts.  Pretty cool, I know...

Anyway, I promise it won't be another three months before I update.  Hope you all enjoy following my journey through culinary school!!

On My Way

My daughter took it upon herself to lay down on the couch for a nap, so I have some time to update everyone...

I have officially chosen a school-- The Institute for Culinary Education in NYC.  I will actually start classes in November, and I am SUPER excited.  I don't want to wait another month, but the October classes were full.  Oh well...  I'm really looking forward to everything that I'm going to learn, and this school offers amazing opportunities and connections.  They require an externship once you're done with classes, and they place you with some of the most renowned restaurants in New York, and even Food Network and Everyday with Rachael Ray!!!  I can see it now, Rach and I pal-ing it up in the kitchen :)

Anyway, enough daydreaming.  Brooklyn and I have been busy in the kitchen, ourselves.  In the last two weeks, we have made two loaves of whole-wheat bread, pizza dough, and a carrot cake.  I won't include all of the recipes in this one post, but I will put them up here eventually.  I guess you'll just have to keep checking in... ;)  I managed to get a picture of Brooklyn kneading the dough.  Too cute!  I hope you enjoy this as much as we did.  I felt a lot better about eating bread knowing exactly what was in it.  Except for the time put in, it seemed a lot more economical, too.

Whole Wheat Bread (One Loaf)

1 Cup Warm Water
1 T. Milk
2 T. Oil
2 T. Honey
2 T. Brown Sugar
1 t. Salt
1 1/2 Cup All-Purpose Flour
1 1/2 Cup Whole Wheat Flour
2 t. Instant Active Dry Yeast

Combine all ingredients in a bowl and stir until incorporated.  Turn out onto a floured surface and knead until well-mixed (about 10 minutes).

Place in bowl and cover.  Allow to rise until doubled.

Punch down and knead for a few minutes.

Place in greased bread pan, cover, and allow to double again.

Bake at 350 degrees for 30-35 min.

Cool in pan on wire rack for 10-15 min.  Allow to cool completely before slicing.

* I actually made the dough in my bread maker, on the dough setting.  Just put all ingredients in bread maker as listed.  The bread maker allows the bread to rise once, so just take it out when it's done, knead a little, and allow to rise again in bread pan.  Also, if you would like to make this recipe a little more "whole wheat," you can use 1 Cup of AP Flour, and 2 Cup of WW Flour.  I did this the second time I made bread.  It still tasted good, but I liked how half and half turned out better.

And So It Starts...

It has been two weeks since my daughter and I moved.  It has been in interesting change.  I absolutely love being able to spend so much time with her, but it is a major change from working 40+ hours a week. 

I went on my first college visit on Thursday.  It was exciting, and I am more ready than ever to get started.  I'll be going back this Sunday to sit in on a class.  It'll be nice to see what the classes will be like.  And I visit the other school that I'm looking at on Thursday.  After reading over what each school has to offer, I think that I am leaning more toward the Institute of Culinary Education, which is in NYC.  It is less expensive, and seems to have a more flexible schedule.  The Culinary Institute of America is more prestigous, though, and actually has a degree program.  We'll see... 

On a different note, I tried my first attempt at real baking last night, and I have to say that it was a success.  I made healthier version of Banana Bread with whole wheat flour.  I've included the recipe, and I plan to do this with many of the recipes and techniques that I'll be learning in school.  Enjoy :)

1 Cup Whole Wheat Flour
3/4 Cup All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
2/3 Cup Sugar
1 Cup Mashed Banana (about 3 Med. Bananas)
1/3 Butter (Melted)
2 Tbsp. Milk
2 Eggs
1/4 Cup Chopped Nuts (Optional)

Preheat oven to 350 degrees

Combine all dry ingredients in a bowl.  Make a well in the center.

In another bowl, mash together Eggs, Milk, Butter, and Bananas.

Add wet mixture to dry ingredients and whisk until no lumps remain.

Pour into greased and floured bread pan.

Bake at 350 degrees for 55-60 minutes.  Test by sticking toothpick into center of loaf.  Bread is done when toothpick comes out clean.

The Start of a New Adventure

Seven days until I am an official resident of New Jersey.  I have been given the opportunity to not have to worry about work, and concentrate on school for the next couple of years.  I have decided to study my true passion whether it makes for a good career or not.  Something tells me I'll have a much better chance of sticking with it if I don't feel like I'm wasting my time...  I have narrowed it down to two schools: The Culinary Institute of America and The Institute for Culinary Education.  Once I get moved in, I'll go visit both schools and make a decision from there.  Hopefully I will be fully enrolled and attending classes by the end of the year...  Look out Rachael Ray, here I come :)