Past Places...an old Picture serves up fond memories.

It doesn't seem like that long ago...I was working at A Spot of Tea in Rhinebeck, New York and things where going great. My first two years at the Culinary Institute of America where finished and an associates degree was earned in culinary art. The days seemed to pass by effortlessly.
Lou Jones an instructor for Escoffier at the CIA, owned the restaurant and was training me in both French and British cuisine. During the day we served simple British fair which changed for dinner, focusing on French items based on different regions. The menu during the day comprised of tea sandwiches, scones, treacle tarts, chip buddies, Toad in the hole, Bangers and mash, and spotted dick with custard. While the menu at night showcased Duck Confit Gascony Style, Filet De Saumon avec le sauce Buerre Rouge a Tian and the well loved Creme Moulee. The Techniques and methods learned from Lou have carried me on my journey through gastronomy and will continue to grow with me.
Whether it was the production of fairy cakes, scones or a simple tea sandwich Lou and A spot of Tea will stick with me forever.


Chicken Provencal with baked Zucchini, a light tomato sauce, basil and an unfiltered EVOO




I was reminiscing about the good and bad times had during this period and began to laugh a little. It is funny how a chain of thoughts will lead you to review old photos and how those old photos can bring it all back. Good People, Good Food and Great Memories.

Fairy Cakes on the Go







Tea Sandwich

A little snack....Tuna salad with toasted Rye bread "fingers" and Asparagus

If you are in the mood for a something a little light give this a shot.

Tuna
1 can of tuna held in water
2 tbsp chopped celery
2 tbsp chopped white onion
1/4c low fat plain yogurt
1/2 ea lemon
2 tbsp chopped parsley
salt and pepper to taste

Drain out the tuna. Chop all vegetables and herbs, put them aside for a moment. Place the drained tuna in a bowl and combine it with the plain yogurt. If the yogurt has separated a little don't worry. Give the delicious live culture a quick mix and things should be back to normal. Now that you have the tuna in a bowl and the yogurt ready put the 1/4 cup with the fish. Squeeze the 1/2 lemon into the bowl and fold smoothly with a rubber spatula. You don't want to ruin the texture of the fish by rushing this step. So fold slowly. Once everything has come toghether add the onions, celery and parsley. Fold until everything is incorporated then season as desired. Hold in the fridge until ready to serve.


Asparagus
3 ea asparagus spears
salt and pepper to taste
1/2 ea lemon

Simply bring a small pot of water to a boil and blanch the asparagus. Place them in the water. Let them cook for 1-2 mins. Pull them out and toss them in EVOO, a squeeze of lemon and season as desired. Serve immediately. If you are not looking to serve right away be sure to have an ice bath ready to "shock" them. This will ensure their crisp delicious taste and texture.

Rye Bread "Fingers"
1 ea slice of Rye Bread

Toast the bread. Take the toast and simply cut it into quarters. You can use more bread if you like. I tend to watch the amount of carbohydrates that i am putting in my body. Today eating one slice of bread means that sugar can go into my coffee. So yes today I will take some coffee with my sugar! ;-)

This is a simple delicious alternative to tuna salad if you have any questions or comments please feel free.

Enjoy the Day!