This week was THE BEST week so far in the internship; it was like a week off. The restaurant isn't open Mondays, so the days I worked were Tuesday, Wednesday, Friday, Saturday. My director, Kristi, told me I'd probably have to show up at 2:00 PM on Tuesday, but when I called my preceptor there, he told me to show up at 3:30, and then 4:30 on Wednesday. I got a lot done in the mornings (cleaning, dry cleaning, yoga, running, changed my name, got a new drivers license, etc.), except for maybe the most important thing I could have done: find someone to fix our broken washing machine. Oh well. That will happen this week. Anyway, I had a bunch of fun at Suze on Tuesday and Wednesday hanging out with really laid back people (NONE of them were dietitians, of course) and trying a lot of really interesting and fancy foods.
Here are a couple of pictures of some the food from Suze:
|This is a tenderloin steak on top of pureed red potatoes and topped with a foie gras sauce, a basil sauce, and tempura onions. Yum. That's Jeffery in the red hat.|
|This a delicious, cobbler-like dessert. Gooseberry, pear, and huckleberry slump, with a goat cheese biscuit and truffle-vanilla ice cream. Yum, yum. I got to make the biscuits and the slump.|
On Friday I went to a private event that Suze was catering for, and I got to meet some people that traveled to Africa on Mercy Ships doing surgeries and things. They had a presentation and I got to see some of it and I loved it. Right up my alley. Then on Saturday I went to another private event at the Dallas Zoo. Again, a bunch of restaurants (nicer ones) were there giving out samples. Suze was giving out a roasted tomato and curry soup, with bread and a four cheese truffle sauce. I got to help hand out the samples with Amber, another intern, Gilbert Garza (owner of Suze), and another cook there.
|Here we all are. From left to right: Brady, me, Gilbert, and Amber|
Also, Jeffery was nice enough to share a few recipes from Suze with me. Here is their Gourmet Chocolate Chip Cookies Recipe:
6 oz. unsalted butter (1 and 1/2 sticks)
1 cup brown sugar, packed
1/2 cup sugar
1 whole egg
1 egg yolk
2 t vanilla
2 cups + 2 T all-purpose flour
1/2 t salt
1/2 t baking soda
2 cups chocolate chips, or anything your heart desires
Directions: Cream the butter and sugars. Whisk in egg, yolk, and vanilla. Add mixed dry ingredients and stir until just combined (thought that only mattered in quick breads?) Stir in the chips. Take scant 1/4 cup of dough and form a rough ball. Pull the ball apart and turn the torn sides up. Gently push the two pieces back together so the cookie ends up with a jagged top. (I didn't try this, but I might next time).
Bake 13 minutes (or longer, until edges are golden brown) at 325 degrees.
I made these and we took them to dinner at the Garza's (not the restaurant owner, some med school friends). Everyone said they liked them, but maybe they were just being nice. Honestly, I think my mom's Cowboy Cookie recipe trumps, but I like to shake things up every once in a while. "Variety is the spice of life" --Dove chocolate wrapper. hahahaha.