Fifteen Pounds of Meatballs

Learned how to "open the kitchen" on day three of my stage.  It was fast and furious during lunch, which was (wo)manned by chef and owner Susan Devereaux.  During lunch I prepped some salads and jumped in to prepare a ravioli dish (butternut squash in a sage and butter sauce) when our chef had to momentarily step away from the kitchen.

  For lunch I enjoyed a cup of the soup of the day -- an onion soup made with a chicken broth base -- followed by the ravioli and a caprese salad.  

During the early evening I prepared 15 pounds of meatballs, then settled in for a nice Montepulciano di Abruzzo, compliments of the kind proprietors of Guido's in Durango, Colorado.

A long and productive day.

Lasagna and Stuffed Zucchini

Day two of my stage was both short and mercifully light on the chopping.  I was left to work without much intervention following, of course, the restaurant's recipes.  Working only one shift, I prepared stuffed zucchini and a very large cheese lasagna.

The lasagna, which I ate at the end of my shift, was a solid, standard Italian American lasagna.  Clearly a crowd favorite, given the number I've seen ordered during two days.

The stuffed zucchini was interesting.    The vegetable was sliced in half with the pulp removed, creating boats.  The pulp was mixed with mortadella, Parmesan cheese, balsamella (a/k/a beschamel) sauce and a trade secret ingredient or two, which then was filled in the zucchini hulls, topped with Parmesan, and baked.  Delicious.

Day three I am scheduled to work open to close.  Mama Mia!

Soffritto

Soffritto is the Italian term for the vegetables (typically celery, carrot and onion--sometimes described as the kitchen's Holy Trinity) which serve as the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces.  Before these vegetables are sautéed (I prefer extra virgin olive oil but many favor butter or a mix of butter and oil), they have to be chopped. 

I'm sure it's an obsessive compulsive tic, but I love to chop vegetables.  This is a good thing, because yesterday I prepared the soffritto for restaurant-size portions of ragu and sauce for osso buco.  I was weirdly content with hours of chopping, but today my right arm feels ridiculously sore.  I see Advil in my future.

The workday ended with an awesome Margherita pizza (very thin crust made from a dough of white and semolina flour) and a glass of Primativo, compliments of Guido's Restaurant.  Today, sauce preparations with my lovingly chopped soffritto.

The Stage

Part of the Master's Course at the Italian Culinary Institute for Foreigners is "the stage" -- an externship, or practicum-- at an approved restaurant in Italy.  Because of visa problems, I was unable to complete the stage in Italy.  I resolved my frustration by  traveling Italy for a month with two classmates, touring wineries, taking a cooking course, and eating lots of great food.  And spending December with family and loved ones.  Things have a way of working out. The stories of my classmates' stage experiences in Italy run the gamut, some describing slave-like working and living conditions, others complaining of rampant sexism, and a few lucky ones reporting great experiences.  Most of my classmates left their stage within a few days or weeks, citing various reasons from work conditions, to responsibilities back home, to the need for dental work. My luck continued to hold as the school put me in touch with Sean Devereaux, a graduate of ICIF who owns a restaurant in Durango, Colorado.  Guido's Restaurant emphasizes the school's philosophy and techniques.  In other words, the food is Italian, not the typical fat-laden Italian American fare.  Sean has graciously accepted me as an intern. Guido's has a great website: http://www.guidosfavoritefoods.com/. After sixteen hours of driving I finally arrived in Durango, a lovely and charming town which has maintained its 1800s Western feel. I start work today.