Being Deaf In the Kitchen.

This is one of the most hardest occupations today.

The stress level is high,
the orders are flying around like verbal confetti,
the staff members are running around like they were beheaded chickens.
the pressure to get the food to the tables is immense.
With the new level of expectation in food today,
it is even rougher, because people want what they pay for.

With this kind of situation, verbal communication is a paramount.
However, given the fact that I am "Legally" Deaf.
There are many other ways to work around it.

One of the truest forms of communications is eye contact, Simple eye contact can often times relay what the other party is trying to convey.

In my case, I have to be 100% alert all the time in the kitchen. Hence one of the reasons when I come home at night time, I like to be in a quiet environment. And Usually fall asleep for an hour or two in a hot tub.

I am 91% deaf. I still have some residual hearing, which permits me to get along in the kitchen. However it does create complications often times when the situation is hectic. And I rely more on visual cues, than verbal relaying.

When you work with a tight nit group of people, and everyone knows their position and requirements, it is easy to create a gesture system. Much like sign language but quicker.
For an example we have 35 items on the menu which I am responsible for. Sautee is my expertise. The Chef gives me nudge, signals me the number, and how he wants it. Open hand down means done, closed fist means, medium, open hand up means raw.

I could go on all afternoon with what it is like to be deaf in the kitchen.
But my point is, that it isn't a disability, its merely an obstacle.

Not everyone in the professional fields of your choosing is completely with out care. Everyone wants everyone to succeed. Because otherwise, the working class is stuck paying for the welfare class.

So if you have a dream, and you are unable to pursue your dream because of a perceived complication due to your physical or mental limitations. Go see your local Department of Rehabilitation Counselor tomorrow, and tell them what you want to do.

Most of the counselours out there are excellent at their job, some just don't care. But if you do your part, the rest will come into play.

Asparagus & Parmesian Ravioli in Consume

Again, not one of me creations, However, I did change a few things.
This is basically an Italian version of WonTon soup.

Pasta dough
1 pound asparagus, trimmed
5 cups rich chicken stock
1 (3-inch) rind from a wedge of Parmigiano-Reggiano
1 Turkish or 1/2 California bay leaf
1/4 cup grated Parmigiano-Reggiano
1/4 cup mascarpone
1/4 cup fine dry bread crumbs
1 teaspoon grated lemon zest

Equipment: a pasta machine

Make broth and filling while dough stands:
Cut off asparagus tips, then halve each tip lengthwise and reserve.

Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.

Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.

Make Ravioli:
Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.

Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.

Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)

Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.

Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.

Cook ravioli and Asparagus tips:
Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.

Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.

Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.

Cooks' note: Filling and broth, without asparagus tips, can be made 1 day ahead. Chill separately, uncovered, until cool, then covered.

seared duck breasts with red-wine sauce and candied kumquats

Once again This isn't my recipe,
However I did make it, And I am glad to add it to my recipe book.
Make first and set aside
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Candied Kumquats

These are also great tossed into a salad of bitter greens, over a scoop of vanilla ice cream, or as a garnish for crème caramel or panna cotta.

Servings: Makes about 1/2 cup.

1 cup water
1/2 cup sugar
4 ounces kumquats (about 14), each cut crosswise into 4 slices, seeded

Bring water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Add kumquat slices. Reduce heat to medium and simmer until kumquats become translucent and tender, stirring occasionally, about 15 minutes. Cool. Do ahead Candied kumquats can be made 3 days ahead. Cover and chill.

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Second...
2 1/4 cups fruity red wine, such as Beaujolais
3/4 cup chopped shallots (about 3 large)
4 1/2 tablespoons balsamic vinegar
22 whole black peppercorns, crushed
12 coriander seeds, crushed
1 cup plus 2 tablespoons fresh orange juice
3 cups low-salt chicken broth

3 (1-pound) Muscovy duck breast halves with skin


Additional crushed whole black peppercorns

Combine Beaujolais, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan. Boil until reduced to 1 1/2 cups, about 12 minutes. Add orange juice and boil 5 minutes. Add chicken broth and boil until reduced to 3 cups, about 15 minutes. Strain. Do ahead Sauce can be made 2 days ahead. Cover and chill.

Preheat oven to 250°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern. Sprinkle duck with salt and pepper. Heat 1 large and 1 medium skillet over medium-high heat. Place 2 duck breasts, skin side down, in large skillet and remaining duck breast in medium skillet. Cook until skin is brown and crisp, about 8 minutes. Turn; cook until brown and thermometer inserted into center registers 130°F for medium-rare, about 6 minutes. Transfer to rimmed baking sheet and place in oven to keep warm.

Drain kumquats, reserving syrup. Pour off fat from skillets, reserving 2 tablespoons fat in large skillet for sauce. Heat large skillet with fat over medium-high heat. Add reserved sauce and 4 1/2 tablespoons reserved kumquat syrup. Boil until sauce is thickened and reduced to 3/4 cup, about 5 minutes.

Slice duck breasts crosswise into 1/2-inch-thick slices. Divide duck breast slices among 6 plates. Drizzle duck with red wine sauce, garnish with candied kumquats, sprinkle with crushed peppercorns, and serve.


Au Sec
[AW-SEHK]
Dry Wine (french word) The process of reduction using wines, champagnes particularly in white sauces, and butter sauces.

Roasted Asparagus Bisque

(This is not my recipe)
But I did take it, make it, and WOW.
This is surprising delicions.
(however I made it twice)
The second time I made it for myself on the fly, and it can be a disaster if it isn't cooked right.














5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
4 cups chopped leeks (white and pale green parts only; about 4 large)
1/4 cup olive oil
6 cups (or more) low-salt chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced

Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.

Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.

Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.

Ladle soup into bowls. Sprinkle with gremolata and serve.