The Rats in Les's Kitchen

Today we welcome guest blogger, Pedro, as he recounts an awesome Ratatouille themed story about working alongside a respected chef in New Hampshire. Enjoy this inspiring story! - The NJ Trio

Hello readers! My name is Pedro Hernandez, but I am better known around the internet as pap64, where I talk about movies and video games throughout various sites.  After reading this great blog about food and the emotional experiences tied to them, I was inspired to write about some of my favorite and most personal food experiences.

Mojito's in Dover, NH. Photo by Jonathan020

In the summer of 2007, I flew up to New Hampshire to meet up with my friends, as I did the past three summers. That summer we made some new friends in the form of “The Mojito’s Group.”  Mojito’s was a bar and grill place located in Dover, New Hampshire.  Despite lacking previous experience with the group, I was quickly accepted by everyone. The bartender, known as “Spyder,” even dubbed our group as “The Jedi Council.”  We did everything from participating in dance parties to playing Dungeons and Dragons with the bar’s owner.  It was a great experience to say the least.

For me, the one thing that made the summer very special and personally profound was my time at the Mojito’s kitchen headed by Chef Leslie Reynolds. He was from the Caribbean like me, and an expert cook. He was very friendly, calm, patient, and very knowledgeable about food and recipes. Everyone loved him, and it was hard to find someone who didn’t.

I felt very humbled in Chef Les’s presence, especially when we were allowed to work with him in his kitchen. It was an amazing learning experience for all of us, as we learned how to prep food, clean the dishes, and fry up tortilla chips for the nachos with cheese dishes.  But as much fun as we were having, I felt like I didn’t belong there. I kept messing everything up.  Chef Les was very patient with me, though, which in turn made me feel worse each time I went into the kitchen.

The awkward moment in "Ratatouille" of a rat cooking soup

And then, one fateful Friday in June, Disney/Pixar’s Ratatouille was released to theaters.  Directed by Brad Bird (“The Iron Giant” and “The Incredibles”), the film tells the story of Remy, a young rat with a heightened sense of taste, whose only dream is to become a great chef.  Since he’s a rat, he can’t enter a kitchen without being assaulted by the kitchen staff, save for Linguini, a janitor recently hired at Gusteau’s, a famous French restaurant.When Remy and Linguini meet, Remy realizes that he can control Linguini like a puppet by pulling on his hair. This allows Remy to use his expertise in Gusteau’s kitchen and be the best chef in all of France.

The message of the film is that “anyone can cook.”  This piece of advice works both literally and metaphorically.  At first, it is about how anyone can learn to cook and create amazing dishes. But if you look deeper, the message is also about how anyone can achieve a dream, regardless of who they are, where they come from or how the world perceives them. In Ratatouille, cooking is a metaphor for the dreams we wish to achieve in life, and anyone has the right to pursue them.  This message really affected me. At the time, I was not only learning about cooking, I was also going to enter the last half of my Bachelor’s Degree in Elementary Education, a major turning point in my life. On top of this, my friends were also in the process of becoming official video game developers. Needless to say, this was an important time for all of us. 

Sonic's French Pastry Experience

I love dessert.  It's my favorite part of any meal, and I don't ask for much.  A small dish of vanilla ice cream.  A humble slice of chocolate cake.  Cookies and milk.  I always feel a little weird eating fancy desserts, it doesn't feel right to enjoy bite size delights with exorbitant prices.  Occasionally, I'll come across a fancy dessert that is presented modestly, and yet has a very rich history behind it.  One such dessert is a raspberry almond babka I sampled and greatly enjoyed yesterday.

The babka is a sweet cake common to Eastern European countries, common mostly in Poland, Belarus, and Russia.  It's not generally considered a French dessert, however the French-German bakery that we bought the babka from had created and mastered their own French-German variation.  The bakery, Alsace Lorraine Fine Pastries, is located in Long Beach, California and got  its name from a small town in France that lies at the border between France and Germany.

Over the years, the area would revert back back and forth between French and German control, and the population thus comprised of both peoples, with culture and cuisine to match.  Like the town, the Alsace Lorraine Fine Pastries bakery comprises of recipes that are both French and German inspired.  Opened in 1947, the baker has changed ownership a few times and makes a variety of pastries and cakes, but the focus still remains exclusively on French and German.

The raspberry almond babka that I ate definitely tasted French, my first bite shattered the flaky crust quite easily, allowing me to first taste the moist almond cake.  There are wonderful swirls of raspberry that does not overpower the almond taste, allowing for a very healthy balance between the two flavors.  In addition, there was a heavenly-sweet almond glaze that was drizzled on top, giving a nice shiny look to the babka as well as giving the crust its own unique flavor.

When my aunt was telling me about the babka, she remarked, "If you know anything about the French, you know it's good.  If you know anything about the Germans, the measurements are correct."  It's like a perfect blending of both styles of cuisine, even just looking at it.  The babka itself doesn't tend to be on the heavy side, but at first glance, it does look like it has a heavy style.

-Sonic

Trilogy of Flavors: French Pastries

It's a special edition of Whips of Dole this week!

In honor of Disney and Pixar's Ratatouille celebrating its 4th anniversary, we'll be highlighting and attempting some of our favorite French dishes and desserts this week! So let's kick things off with our favorite French pastry flavors! As you'll soon notice, each one involves chocolate, haha!

The Opera Pastry

Yes, this is one of Sandwich's concoctions

As mentioned in this post, any dessert containing some hint of coffee flavor is my weakness. With its coffee enhanced, nut meringue sponge cake and layers of chocolate buttercream and ganache, it's pure dessert bliss. - Shortcake

Chocolate Croissant 

I'm not a big breakfast person, but I'll gladly drop whatever I'm doing and munch down on a chocolate croissant. My favorite version is from Main Street Bakery in Walt Disney World. (Of course) - Sonic

Marjolane

Another pastry made by Sandwich

A classic french pastry, the marjolane is a rich layer cake made with jaconde (almond sponge cake), chocolate, and other flavored cream fillings. - Sandwich

Tango Mango

The blazing, but bearable dry heat of Southern California summer arrived in full force this past week. While many residents immediately search for central air conditioning, I embrace the intense heat from the blinding sun. Compared to the muggy, humid induced summers of the East Coast, the 93F temperatures of the desert summer is a welcome change.

Talk about cutest truck ever

Humidity or no humidity, summer rays always have me yearning for the most refreshing summer treat: Italian ice, or water ice, as some of us call it out in Jersey. It’s incredibly rare to stumble upon quality water ice out here, so imagine my excitement when a sorbet colored, “cutester” food truck caught my eye last week.

I have no idea how the Tango Mango Ice truck eluded my radar when it debuted in Downtown LA last summer; but boy am I grateful to have found it now. The menu is pretty standard, with popular fruit flavors like Cherry, Mango, and Peach on the list served in “shorty” and tall sizes. To add to the cutesy theme they’ve got going, each cup of Italian ice is emblazoned with the most adorable smiley face ever.

I was pretty ecstatic at the cuteness of this cup.

I ended up purchasing the Mango flavor, since it’s my favorite fruit. While the texture was a little finer and smoother compared to the homemade Italian ice I remember from back East, the taste was delightful and pure. The intensely refreshing, homemade ice gets its delectable flavor from sweetened, fresh fruit puree. The twist on the old fashioned recipe was what really surprised me: sweet, perfectly ripened mango chunks hiding out in every spoonful of chilling, smooth ice. All in all, I deem it a successful dessert find and have now made it one of my summer goals to try every flavor they offer.

My Favorite Carrot Cake

As a freshly graduated pastry student, people always ask what my favorite thing to bake is, and hands down it's always been carrot cake.  The name is rather deceptive...with carrots as a major ingredient, one would think this was a healthy cake; but actually it's deliciousness is credited to the high amount of fat in the cake recipe and its traditional cream cheese frosting companion.

The great thing about carrot cake is that its flavor components are so easily substituted, you can essentially design a recipe you will personally enjoy.  I've tried many different recipes, though this one I've had the most success with because rather than the traditional raisins, it includes Pineapple, my favorite fruit!

Nook and Pantry's Carrot Cake with Pineapple
3/4 pound carrots, peeled and finely grated
8 oz. can pineapple tidbits or crushed, drained
2 C (8.8 oz.) unbleached all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp clove or allspice
1/2 C brown sugar
3/4 C granulated sugar
4 large eggs
1/2 C (4 oz.) unsalted butter, melted and cooled
1/2 C canola or vegetable oil

Cream Cheese Frosting (recipe follows)
1 C Toasted Coconut

Baking pans: two 9" cake pans or two 8" cake pans.  Baking time is longer for 8" because cake will be thicker.

This recipe also included toasted coconut to garnish the sides of the frosted cake.  It adds great texture and contrast for both visual and flavor purposes, but I've just never been a fan of coconut, so I do not include it.

Let's begin by measuring out the butter and melting it in the microwave.  Melt it at 30 seconds first, then 10-15 seconds at a time until completely melted.  Set it aside and let cool.  You don't want it to be boiling hot when you mix it in or you cake might start baking!

Measure most of the dry ingredients next (flour, baking powder, baking soda, sald, cinnamon, nutmeg, clove/allspice).  Sift to combine with a sifter or if you're in a quick pinch, run a wire whip or whisk through your bowl:

While you're working with the flour, take the time to grease and flour your cake pans.  You can grease with butter, margarine, or shortening, though butter would probably work best.  After rubbing butter on the pan sides and bottom, lightly dust the pans with flour.  You can start preheating your oven at this time as well to 350 degrees F.

Next, measure the granulated and brown sugar.  For the carrots, you can either grate them using a box grater or chop them in a food processor.  If you're doing the latter, make sure you chop the carrot into smaller pieces first to reduce strain on your machine:

Measure out your canned pineapple.  If you don't have a kitchen scale, you most likely purchase a 16 oz/1 pound can of pineapples and use half of it.  Also, you can use crushed, diced, chunks, tidbits...whatever you like...as long as you get them down in size for your recipe.  I used crushed pineapple and did a rough chop to get them smaller.  I do not recommend fresh pineapple only because it contains an enzyme that breaks down protein structures.  That's perfect for tenderizing meat, but not good for baked goods where you need the proteins (either from the egg or flour) to hold up the cake.  Canned fruits are heat treated to extend the shelf life of the fruit, so most if  not all of the enzyme is inactivated from this process.

Finally, measure out your oil and eggs.  Nook and Pantry recommends mixing the eggs, oil, and sugars in a blender, though a standard stand/hand mixer should work as well, though it is easier to overmix your eggs with a hand mixer.  While on your lowest speed, slowly pour in the melted better and continue to blend until well combined (about 3-4 minutes).

Next, add the wet ingredients to the dry, and finish with the carrots and pineapple.  Gently fold the batter to moisten the dry and incorporate the carrots and pineapple, taking care to break up any clumps of carrots or pineapple.  Do not overmix or your cake will be tough.

Evenly pour the batter into your cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.  All ovens and homes are different, so the time really depends on your conditions.  Use your own judgement to see if the cake is done.

After the cakes are done baking, let cool in their pans for about 5 minutes, then flip them out onto a tray (lined with parchment to reduce sticking) to completely cool.  You cannot frost until they are completely cool.

Cream Cheese Frosting
16 oz Cream Cheese (two 8 oz packages)
1/2 cup butter (two sticks)
4 cups powdered sugar

I don't remember where I found this recipe, but it's very simple and always gets good reactions.  This works best as long as you let both the cream cheese and the butter soften to room temperature, otherwise you will get clumps of one or the other that will never whip out.  Place the cream cheese and butter in a mixing bowl and blend on medium until evenly combined.  It will be very lumpy, but don't fret, once you add the powdered sugar it will smooth out.  Add the powdered sugar one cup at a time and blend evenly after each addition.

You may half this recipe for this size cake if you are conservative in frosting your carrot cake.  For those who like a huge layer of frosting between the layers of cake, this recipe is perfect.  Also, leftover frosting is great to dip cookies in or use as filling for short dough based tarts as seen in previous Whips of Dole posts!

- Sandwich

Carved Fruit and How To Admire Them

I was initially at a loss for words on how to describe the next four pictures.  They are some of the most exquisitely carved edibles I have ever seen.  It would have been a crime to not take a picture of them, for the sole purpose of admiring them.  Eat such masterpieces?  Inconceivable!  Unfortunately, as I write this, these wonderful sculptures will have already been consumed or have spoiled and been thrown out.  Such is the case of food art.  And so, we immortalize them as best we can, in pictures and in spoken verse.  The following spoken verse is shamelessly ripped off and modified from 1980's Somewhere in Time, because the written word of Richard Matheson works so well with the joys seen below:

The fruit of my dreams has almost faded now. The one I have created in my mind. The sort of fruit each whips-of-doler dreams of, in the deepest and most secret reaches of his stomach. 

 I can almost see them now before me. What would I say to them if they were really here? "Forgive me. I have never known this feeling. I have lived without it all my life. Is it any wonder, then, I failed to recognize you?" 

"You, who brought it to me for the first time. Is there any way I can tell you how my life have changed? Any way at all to let you know what sweetness you have given me?" 

"There is so much to say... I cannot find the words. Except for these: I'm hungry." 

Such would I say to the fruit, if they were still here.

-Sonic

Trilogy of Flavors: Summer Favorites

After a bumbling busy few weeks,  guess who's back with loads of food-ified stories to tell! While we soak in the sunshine of the Summer Solstice, let's take a scrumptious glance at the Trio's favorite summer treats. =)

Boardwalk Waffles – Belgium Waffle w/ Ice Cream

Now this is what a “waffle cone” looks like. The surprising juxtaposition of the fresh, warm waffle and the chilling, smooth ice cream always reminds me of summer days spent down at the shore. 

– Shortcake

Rita's Water Ice Gelati – Cherry Ice w/ Vanilla Custard

Rita's Gelati

This twofer that marries water ice with frozen custard - always cools me down in the summer.  The icy frozen cherry water ice offers an excellent contrast to the creamy vanilla custard, making it a treat that represents the best of both (dessert) worlds! – Sonic 

Side note: Shortcake greatly misses this summer treat as it's virtually nonexistent on the West Coast

Dole Whip - Pineapple Soft Serve w/ Vanilla or Citrus

The NJ Trio enjoying Dole Whips in WDW's Adventureland with W.E.D.friend Becky!

It's pineapple in a dairy free, ice cream form! No further explanation of deliciousness required! - Sandwich

Our bad...

Howdy faithful readers of Whips of Dole!  Thanks so much for always checking out our blog.  We heartily apologize to you for the lack of posts in the last few weeks.  It's been quite busy with work, graduation, traveling, etc. but we should be back on track within the next few weeks.  Exciting things have been happening, and delicious things have been eaten and we can't wait to tell you!

Thanks!
- Sandwich