Hors D'Oeuvres (Frittermania!)

Chef Al got all up in our faces and sassy about hors d'oeuvres today -- they're a lot of work, hard to get out at the right temperature, and if they're preceding a catered meal, God help you, because moron waiters won't. There is a whole set of rules -- always keep a tray 2/3 full, always have a second tray ready to go when there is one out, you should make about 2.5 pieces per person per party, a tray should always have garnish except if the tray itself is something stunning, like sterling silver or antique crystal, then just let the plate shine through. And he insisted the best book for recipes and rules is Martha Stewart's book!

Our graduation's cooking will be mostly hors d'oeuvres. Each pair of students will do one stationary item (like a roast, which needs to be carved to order), two to three hors d'oeuvres and one dessert. Oddly enough, the pakoras I made today were vegan, one of the few items in my many months at school.

Chef ran through the recipes, and off we went. I blinked, and all of a sudden I was grouped with Squarehead, 2nd Language Girl and Dora the Explorer, -sigh-, whatayagonnado. We divied up the recipes, and I ended up with Spicy Shrimp Fritters and Vegetable Pakora Fritters with Tamarind Chutney.

The shrimp fritter was pretty straight forward. Take a bunchof shrimp, peel and devein. Half of it turn into a smooth paste in a food processor, the other half dice finely. Steep some rice vermicelli in hot water to soft, cut into short bits. Through it all together with minced scallion, bit of dark icky shrimp paste (a brackish stinky fermented product) and a singular tiny bird's-eye chili, minced carefully with gloves on. Separately, mix up some egg, water and fish sauce togehter, then slowly add some AP flour to form a batter. The dry goes into wet, then into the fridge to come together. When fried off in one-tablespoon lumps, salt when hot.

The vegetable pakora was a little bit more involved. All the dry get sifted together: mostly chickpea flour, with turmeric, chili powder, garam masala and salt. Whisked with water, set aside to set for 30 minutes. Vegetables get diced: zucchini, sweet potato, cauliflower, peas, onion, Herbs get minced: cilantro, purple Thai basil and parsley. Once the batter was set, veg and herbs folded in, then spooned into the hot fat. (2LG made the delicious chutney.)

ADDENDA:
My number one choice of pizza place to extern at finally got back to me today -- I trail on Wednesday! Wish me luck...

BREAKFAST: 6:30am, banana, .25 bowl, hunger 2/5

AM TASTINGS: 10-12pm, mushroom phylo triangle, shrimp toast, crispy duck wonton, chorizo and tomato phylo triangle, cod fritter, risotto ball, coconut shrimp, curried lamb triangle, spicy shrimp fritter, vegetable pakora fritter, 1.5 bowl, hunger 4/5
Today's food was definitely delicious, but by no means light or particularly healthy.

PM WATERING: 2pm, 1 quart

PM SNACK: 4pm, small amount of bittersweet chocolate, .25 bowl, hunger 4/5

DINNER: 8pm, hors d'oervres including pigs in blankets, lame vegetable dumplings, sea bass skewers, mushroom and goat cheese on toast, mini burgers, coconut shrimp, chicken torta, dinner including bbq pork, pulled chicken, potato salad, corn bread, grilled veg, cheese ravioli, half glass of champagne, water, 2 bowls, hunger 4/5
At a wedding of a friend of B's. The hor d'oerves were eatable and appealing, but I could hear Chef Al in the back of my mind getting into a hissyfit about the crassness of pigs in blankets.

EVENING WATERING: Midnight, quart of water