Wow Wee Wee Wow!

Lets face it.... I'm a nerd. Some may say my obsessions with food / sweets borders on lunacy. Well my friends, today I have officially surpassed all nerd-dom.

A few weeks ago I arrived in Italy and began discovering many amazing products. From SCREAMING orange eggs to cream as thick as creme anglaise before it's even cooked. I've picked sun-kissed lemons right outside my door for sauces made a-la-minute. However, I must say, none of those products has wow-ed me like Amedei chocolate.
Some say, "when you love to cook, it shows." Well, i can say without any doubt that the people that make this chocolate have nothing but love for it. How do you know you say? Well my friends...

TODAY I MET THEM!!

hahahaha, yeah. I know. It's sad. I was so excited i was like a little schoolgirl! Well, to explain, the brother and sister (Alessio and Cecilia) who own and operate the company just HAPPEN to be good friends of my boss. How convinient right??? I mean honestly, this is like just HAPPENING to win the lottery. Dear lord! Anywho, because they just HAPPEN to be so buddy buddy, when i mentioned that i really loved working with the Amedei, Sandra was like, "oh, you should meet their head chocolatier." HELL YEAH i should! So today, I dressed up a bit, hopped in the car and we were off to the factory.

The place:
Willy Wonka meets an IBM cleanroom. From a chocolatier's point of view this place was incredible. It was as beautiful as it was sanitary, and the care put into each and every product was incredibly obvious.

The people:
SO incredibly humble. You'd think you were just chatting with a neighbor instead of sitting down with the two owners (and head chocolatier) of the world's PREMIER chocolate company. (Yep, they've won the #1 chocolate in the world award three years running now by an international pannel of SERIOUS chocolate judges)

The products:
Ok, so part of the experience today was sitting down with Cecilia in a room lined with every product they make and being told to try any and everything you want. Ummmm, can you say RIDICULOUS!??!! Yeah, lets just say after picking her brain for a bit about the manufacturing processes they use I DOVE IN. We tasted about 10 different pralines and truffles, 5 or 6 bars, a new bean variety they're workin on now, and the best hot chocolate i've ever tasted by far! I can honestly say I was blown away.

The aftermath:
Wow, I dont think i could thank sandra enough for this opportunity! This experience went so well I think Sandra and I are going to formally invite Alessio and Cecilia to the school for dinner so that I can prepare a few treats for them.... I just hope I do their chocolate justice!

Wow. Well, as you can tell i'm hopped up on sugar, chocolate, and adrenaline.

I think i'll be on cloud 9 for a week...

CIAO!!


(P.S. these are the treats they gave us on our way out)

yep, it's Pisa time

Ahh Italy.... If you're a tourist you pretty much associate five basic things with Italy: Pizza, the mafia, the Pope, funny-sounding (smoking) Vespa-riding men with steriotypical names like Mario, and the leaning tower of Pisa. That being said, I must say, Pisa gets a bad rap.

Pisa is a fantastic place. Unbenounced to many, Pisa is a college town. It's full of markets, shopping, college kids, and is set on a beautiful river. Unfortunately however, the most anyone in the US typically thinks about when Pisa is mentioned is a Times Square-esq nightmare of a million tourists and the countless north africans peddling cheap crap to them. Now, please don't misconstrue what i'm trying to say. Much like Times Square, the place is truly overwhelming at first. The plaza itself houses a beautiful church, a huge domed structure, several smaller buildings, and of course, the tower. Oh, and did i mention, the whole damn place is sinking!!! The tower is definately NOT the only building built there with the engineering knowhow of a 2 year old. The church was slapped together with collumns and stone from all over, built on an angle, and then obviously shored-up so that (hopefully) no one would notice. Well, italian man who designed this structure, i've got some news for you..... YEESH!

Anywho, despite the touristy mahem, it was actually a really beautiful site. The architecture was actually quite amazing and I honestly doubt I've seen such ornate structures in a LONG time.



Anywho, after our fill of that we headed into the city. Into the REAL city. By this time, we were immersed in college kids (FINALLY!!!), beautiful produce markets, and shopping! (I know, isn't it sad that i even get excited to see good shopping???.. I think living in Campo Romano's startin to get to me =P) There were some great bakeries, fashionable clothing, and most importantly, YOUNG people. I mean honestly, I feel like if you're not over 40 you don't leave the house around me sometimes! It's ridiculous! I crave youth, excitement, inspiration, and frankly, i've gotta have it!!

::sigh::

ok, so back to the story: SO there we were walkin around Pisa gettin the real story, and honestly, it felt pretty good. I felt like finally i could see what it was like to be a twenty-something in Italy. This is the life i want to explore and believe you me, i'll be back there soon.


(Pizza and Pasta vending machines)

(just cuz i think it's funny)

For now, enjoy the pics and stay tuned for the next post.
I've covered day trips for a while now...It's time for us to talk food!

CIAO!

Three weeks...

Since i've arrived it's been three whole weeks. I've taught had two weeks of students, (the first with 12 and the second with 4) all of which have already had a big impact on my desire to stay, to teach, and to learn.

I must say, this experience has definately shaped up to be quite different than i expected. I think originally I viewed this as an opportunity to be a cook in a different country. Well (obviously!) this is a little different than what i got. Honestly, i have a lot more freedom than anticipated, and it's fantastic! My boss has got to be one of the most easy-going people in the world, and i couldn't be more thankful for that. For the most part, dessert is based on a subject matter taught in the school BUT, every week there are approximately 6 meals in which dessert is essentially my choice. These meals are a chance for me to play, to experiment, and to run for cover so my presence doesn't influence the opinion of my poor victims. =)

I must say though, in my free time, I read a lot to spark my creativity. Actually, lemme say that again. I read A LOT. Countless chefs have decided to start publishing their work in both the physical, and metaphysical (via internet) form of the printed word. Chefs who, in their own right, are fantastic. These people have published recipes and presentations that have reshaped the pastry world as we know it. Then, all of a sudden, I see myself; some post-culinary school yahoo yapping (in the same medium as these chefs) about his sophmoric creations. Well, being informed is one thing, but there are times when it takes a sizeable amount of effort to keep my inherant impatience for greatness from getting the best of me. These are the times when i hope with a good bit of my being that someone i greatly respect will take me under their wing and mentor my transition to the next level. Well, as i once heard, "all things come to those who wait." In the meantime however, i'll continue creating the (newly-tuscan) distillations of my ideas, and absorb the atmosphere as much as i can.

This season's going to be something great... I can't wait to get back in the kitchen!

Forza Juve!!

Soccer.

Need I say more? Well, as you all probably know, soccer is the lifeblood of the Italian sports scene. As a foreigner, I feel like there are just some things worth doing wherever you are, simply because of it's impact on that culture. Well my friends, if you're in Italy, you've GOTTA go to a soccer game.

This past wednesday Anto, Alessio, his dad, two of Alessio's friends, and I all piled into a car and drove 2.5 hrs to see Juventus play Parma in Torino. For starters, let me say that Italian soccer teams are like rockstars. They get a full police escort through the city with flags, sirens, and cheers lining the streets. Upon their arrival to the stadium they do a few quick warmups and clear the feild. The game begins with the announcer proudly chanting the name of every player as they enter, complete with audience echo. Once the game begins the stadium's filled with perfectly rehearsed cheers and hand gestures. Oh, and i should mention, these games are NOT for kids. Every cheer is SO vulgar!! In unison, you can clearly make out phrases like: "GIGI BUFFON, Un testa di merda!" (as you'll see in the video below) and the italians LOVE it. Oh, and i should also mention, VERY few people are drinking. (and if they are, it's a shot in their espresso or a well appreciated beer drank slowly)

The game runs 90 minutes and i think we sat for about 10 minutes of it. (mostly during half time) All in all, Juve won 2-0 and it was definately a blast to see. For once in my life, i can finally say i understand the lure of soccer.

FORZA JUVE!

mmmmm, Sienna

Ciao ragazzi!! It's been a few days since the last post and there's much to report. Over the last few days we decided to venture out of our cozy home and drive down to Sienna for the day. As you can see from the pics above the central piazza is GORGEOUS. (Probably the most beautiful city center i've seen since i've gotten here) While in town we meandered all over the place, walking with no specific place to go in mind. Eventually we found ourself at the main church in town, which i believe (according to Dante) is reknown for it's pink marble. Who knew those Siennese were such crazy party animals that they could get away with pink marble?!?! Well, go on with your bad italian selves!!

Also, while in town i saw some beautiful souveniers (which will mostly remain nameless, due to their potential as gifts =P ) including the fantastic product known as a 'Chocolate Sausage'! Oh yes ladies & gents, i said CHOCOLATE SAUSAGE. No no no, not that creepy DVD that always catches your eye in the blockbuster on the way to renting Charlie and The Chocolate Factory for the 12th time.... this my friends is a fantastic confection devised by those clever italians wherein one finds Gianduja, hazelnuts, marshmallows... and/or many other treats to form what looks like a delicious sausage!

http://www.dolciarialuigia.com/natale-ingl.htm
(This is where i got mine...)

Kinda weird, but i love the idea!

Tuscan Infomercial...

Hello friend, have you decided what to make for dinner tonight? Well, you're in luck. Start with choosing your favorite local pasta. Then, pair with local tomatoes, Basil, oil, cheese, truffles, or whatever condiment you should have easy access to....

What's that? You'd like Lasagne? Well Sir/Madam, you're in luck!!

Instead of MAKING that annoying Bechamel Sauce, look no further with Chef Brand pre-made Bechamel!!! You heard me! Why drop $45 k to go to a culinary school when this little box will essentially make your skill-set completely useless! That's right friends, you too will be completely obsolete thanks to this italian wonder-product! hahahahha, just kidding!!! This stuff definately couldn't hold a candle to any of the sauces i've had hand-made for me over the years. (yeah, pastry kids barely ever make bechamel) It's just kinda funny that you can buy pre-made sauce here. Anywho, back to the dinner dillema....

So, once you're decided on what to make, grab 3-4 bottles of your favorite local wine,


slap your favorite cut of meat on your rustic (yet chic..hah) fireplace grill kit,

slice a few chunks off your fully-cured (and heavenly) leg of prosciutto and BAM, insta-talian dinner!!

All this for a measly 10 Euro. ($15) Yessir, there's no wonder these people never go hungry!!

HOT WHEELS!

So, for some awesome reason this week there's no class and for us, that means DAY TRIPS! On that note, nothin suits three young men cruisin' round italy like the Fiat Uno.... and you bet your sweet ass that's what we're rockin!!

Yowza... well, without any further adue i'll just say that a few days ago we took the ol' girl out for a spin and ended up in Lucca. Yeah, that's right, that town that i heard all the voice majors talkin' about for a few years now. Who knew it was so close!?! Well, long story short they've got the usual scene, Churches, Bakeries... etc. BUT, the town itself is seen as unusual for the gigantic wall that surrounds it. It's definately a site to see, and makes for a beautiful walk.

Also, while in Lucca, we discovered a wine store that totally blew my mind... It had to have had at least 10,000 bottles and 8-10 underground corridors to store it all. After wandering around in this subteranean wonderland i had to post a pic to show it's spleandor. (Sorry about the focus, the lighting made it insanely hard to hold a camera still enough to get a clear pic.

Oy, i wish Picassa'd let me post more pics in each post...

Fool-proof Biscotti

Ok, so as you all know, the title of this blog is Cogs and Chocolate... SO, somewhere along the line I feel like it'd be false advertising to NOT persue Tuscan foods, and at least ONE good recipe. So, without any futher adue, here we go:

To the italians, all cookies are Biscotti. To Americans, Biscotti are a wonderful cookie found mostly in individually wrapped packages by a company called "Nonni's Biscotti" (http://www.nonnis.com/), or in some mass-produced madness at Starbucks. The actual derrivation of the word biscotti is 'bis' or twice, and 'cotti' which means baked... or together, "twice baked."

In my lifetime I have had two Biscotti worth noting: one in a fantastic store in the Strip District of Pittsburgh called "Enrico Biscotti" and the other here in Tuscany. Unfortunately the Biscotti made at the CIA were quite tasty, but involved the creaming method. (which, for all you non-pastry people, entails butter and eggs at specific temperatures, and specific mixing times) This however, is the traditional Tuscan recipe, void of all butter, and completely fool-proof. Also, due to the very low fat (and moisture) content, it has a fantastic shelf-life.

Should you attempt this recipe, you should only expect delicious, dry, dunkable cookies:

Biscotti:

Yeild: (enough to fill a 6 qt mixer bowl of dough) approx. 120 - 4" long biscotti

Flour 2# 12 oz
Sugar 2# 8 oz
Eggs 1# 3 oz
Almonds 1#
Orange, Zest 1 ea
Vanilla extract 1 tsp
Baking Powder 1 tsp

1) Paddle (in a planetary mixer such as a KitchenAid) the Sugar, Eggs, Orange zest, and Vanilla X
2) Add Eggs & mix into homogenous
3) Combine Flour & Baking Powder, add to the mix, and mix until homogenous
4) Add Almonds & mix breifly (!!) to distribute Almonds (note: mixers are not designed to process hard objects such as nuts for long periods of time)
5) Portion Dough into 2" diam. logs as long as the width of a 1/2 sheet tray (for home use)
6) Place 3 logs per 1/2 sheet tray (with space to spread slightly), and gently flatten to ease baking.
7) Egg Wash & Sprinkle with Sugar (Egg Wash = 2 Eggs, 1 T Water, pinch of Salt)
8) Bake at 350F until fully baked and the exterior has taken on a golden hue (SORRY CHEF HAMON!.. haha)
9) Remove from oven, let cool and cut on the bias (a.k.a. diagonally) into 1/2" thick cookies.
10) Lay cookies flat on sheet trays and re-bake until dried. (They will START to take color when completely dry, so feel them and pull out when finished)
11) Cool and EAT!

CIAO!

Firenze!

Ciao from Florence! Rather than stay to prep for lunch yesterday, i prepped ahead so Sandra, Alessio, Octavia (his girlfriend), and I could jet off to Florence. We spent the day walking around the city (which by the by is gorgeous), sampling gelato, and shopping our brains out. Oh, just to clarify, Sandra & Alessio did the shopping. Octavia and I just spent the day marvelling at all the insanely cool stuff each store had.

Oh, and just so no one worries, of course we strolled past the Duomo, a few notable works of art, and enjoyed the Times Square-like hustle and bustle of a clearly-touristy destination. There was definately a part of me that wanted to stay and see the rooftop of the Duomo, but the line was so long even i said "umm, i think i'll pass." Good news is, it's only an hour away so i'll definately take the opportunity to visit at least once more over the next few weeks.

CIAO!

Before I forget...

My Station

Orange Ricotta Tart with Grecian Honey (a gift from a student),
Strawberry Bavarian with Balsamic Reduction


Almond Cream Tart

Kitchen Tour

To everyone who's curious about the kitchen layout I FINALLY compiled a few pics to give ya the general layout. What you see here is are shots taken from the opening of the kitchen (at the back of the building) facing towards our dining room. (Down the hall a bit) The two long metal tables serve as the hands on teaching area, and are also great for prep, should anyone need that much room. (Which we have several times to break down Suckling Pigs, and WHOLE Lamb) On the right you'll see the burners and SINGLE oven. When classes are small it's no big deal sharing the space, but big classes can get a bit hairy. On the table below the knives, there are two "Il Gelataio" gelato machines which i'd totally love to take home, BUT cost somewhere around a grand each. YOWZA!

Can you say Happy Hannukah from Mom & Dad???

( http://www.amazon.com/Musso-4050-MUSSO-LUSSINO-4080/dp/B00004RDF0/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1207784001&sr=8-1 ) Come on, it's not like i dont make lots of Ice Cream for you guys already!!! =P

Ok ok, continuing on, the pantry is next to the fridges in the last pic, and I'm afraid to say the pastry station is nearly impaired by the shear distance from the door, and the colums in front of it. (If you can make it out, it's in the back of the room on the left... seen best in the second pic)

Essentially this room is my life for my time here, and i've gotta say, so far i really enjoy it.

...tune in soon for pics of my station and a few creations thus far....

CIAO!

Home 2.0

Ok, now that things are somewhat settled I can take a minute to show you what "home" is like. (Don't worry mom & dad, it's not my REAL home...hah) ok... so, this is our house. I say our because I live with Anto (an intern-turned chef that's been here for 3 years) and Dante (a former student who's now interning with me). Both are great roommates and we end up relaxing together with a bottle of wine (or 4) nearly every night. The second, third, and fourth pics are of our living room, pretty much the center of our social lives at the moment. Basically, if we're at home, we're relaxing here. I've got a few pics of my room, but Picassa only lets me post a max of 4 at a time, so i'll have to post them as a seperate entry.

Oh, and as far as an update on the other aspects of Tuscan life, we finished my first class last week. As an "advanced class" we had a great time teaching 12 cooking enthusiasts all kinds of semi-professional (read: professional, but modified for the home) cooking techniques. I've discovered a love of pasta carbonara, and i've gotta admit (sorry mom!) i'm actually starting to take a liking to Tuscan pasta. Dont go too crazy now, i wont be having too much pasta back in the states, but if i make it, i bet you and i'd BOTH love it.

Oh, and don't worry, i'm gunna learn as much as i can about making tuscan dishes and post recipes ASAP. Until the next post, much love to all, and keep commenting! It reminds me to mention all the things i'm forgetting!

CIAO!

Attack Chicken!!!

You heard me, that's right... some have gaurd dogs, we've got attack chickens!! hahaha, just kidding! All we have is sweet old Agatha who roams the property and occasionally makes her way into the kitchen. Sandra is deathly (!!) opposed to harming her so my guess is she'll live a long, full life.

As for me, the internet's a bit spotty today so i'll just say that i spent the early part of the day whipping up pound cake for tonight and my side project of some Saffron White Chocolates. The weather was juuuust cool enough to finish enrobing them outside so I packed up my stuff and relocated to the table outside the kitchen.


Not gunna lie, there's something about overlooking an olive grove while you work that makes the tediousness of dipping a whole lot more fun. I finshed each chocolate with a thread of saffron and i must say, they came out pretty nice.

I've had a request or two for recipes so i'll try and grab a few Tuscan favorites while i can.

Ciao!