The Art of Cooking at Home A Culinary Arts Portfolio

Constructed by and Owned by: Kena Rindfleisch

Culinary Arts Portfolios are seen through the world of culinary arts, with simplicity seen within the looks of a few pictures, and words intertwined within them. Basically, portfolios showcase something that you have constructed. In culinary arts, it is essential to showcase meals you create. You are unique, so how you add the pictures and words, work together to make a summary of your work. This is important due to the fact that they summarize one as a cook. They basically highlight aspects of ones' work in an elegant way, thus it is seen that this is essential for one trying to showcase their work. Overall, culinary art portfolios are important for they are like other portfolios, showcasing one's preparation of food, to highlight one's ability.

Green chile corn Pudding

Ingredients
  • 24 ounces (4 cups) : corn kernels (thawed/drained, at room temperature)
  • 1 teaspoon : coarse salt
  • 1 teaspoon : coarse pepper
  • 1 tablespoon : cumin
  • 3 : scallions (thinly sliced)
  • 1 can (4 ounces) : chilies (diced) OR fresh green chilies (diced)
  • 3 tablespoons : all-purpose flour
  • 2 cups : grated Monterey Jack cheese
  • 6 : large eggs (room temperature)
  • 1/2 cup : heavy cream OR whole milk
  • 1/2 stick : unsalted butter

This picture is one to seem very simple and just be of the ingredients, it is one to highlight the homemade feel of this recipe that many restaurants fail to achieve. Thus out of accomplishment, I included this picture to highlight its beauty.

Working It Out (Techniques)

Through the course of making this pudding from scratch, the use of cooking techniques was essential. These included mincing, slicing, handling of chilies, stirring, whisking and many other techniques. To prepare ingredients I had to use the technique of mincing. Mincing is a term used to describe one cutting/chopping a food into very small pieces. To do this, I cut an object vertical into very thin slices, then I simply sliced it horizontal, to make squares, then I used a method of rocking the knife, front to back to safely cut the squares smaller...

Another one of my elegant, but simple pictures highlights how there is ways to cut injury with a knife, just have clean hands and place your fingers a certain way.

....To slice, which is a form of just a perpendicular slice to the long direction of a food item, I just simply used a method to protect my fingers. I am very self conscious about using knifes, so when I found this method, I have been using it ever since. Most people hold down food, putting their finger parallel, but the trick is to not allow the knife to go down on your finger is to hold in perpendicular to be safer. Another aspect of preparing my food to be cooked was that of dealing the green chili. With the fact that it was a chili pepper and that touching and tasting chili peppers make many people feel damage of hotness (etc), I decided to use a old trick I learned a month ago. This method doesn't have a name, but is the action of wearing a glove or something over their hands to avoid contact with a chili. For me personally, this method worked for I had no problems while mincing the chili...

The reason that I included this photo, was for the reason that foods in there uncooked, raw mode are full of raw beauty. It simply highlights the ingredients giving away to the perfect blend.

...Looking on the next technique I use is that of stirring. This technique is one that all knows, which is basically where you use a utensil to move around in a substance to mix it thoroughly. The other cooking technique that I used was that of whisking which is to simply whip eggs or cream, and in the case of this recipe both together to get air into them and mix them together. Though there is many other techniques that I use when cooking, these were the main ones hidden in the result of pudding.

Results

Below there is a picture of this pudding, which has that yellow, cooked look. This highlights how just that home cooked meal gives one just a happy feeling inside. One can conclude that you don't need just a restaurant meal's perfect appearance, but that homey feel.

The best way to tell how your results were, would have to be taste, and less about the look. When cooking at home, it doesn't matter so much about the looks, but rather the taste. In this case the recipe was exactly this, though it looks appeasing, the goal of this recipe was that of taste. To test the result of taste, I had family consume my entree item. My brother was one to absolutely love the taste of this form of pudding. It had the perfect texture and spice for him. My mother also tasted his pudding to find it very flavorful. Last was my dad who wasn't able to get the homey feel, for he just is very biased against corn for it is genetically modified. Aside from my father's mental adhesion to the corn pudding, I think that this recipe was good. For me personally, it wasn't that spicy, but more of a comfort food, with a little bit of flare. I especially liked eating this dish with some sour cream for an appeasing combination. However looking back, one thing I would like to change about my recipe would have to be that the top layer of cheese wasn't very cheesy unless in the center. To change this, I would simply just put foil around the crusts as you can say of the dish for about half of the cooking time, then take of the foil to allow the cheese to brown just a little to keep, but still remain mainly cheesy. Other then this issue, I didn't have any issues really preparing this recipe. To conclude on this recipe, I say that this recipe is perfect for a potluck or a family just enjoying just one of those classic entrees.

Few Words

This creation of my dish wouldn't have been possible without the guidelines of Mr. Metz, whom took this recipe from this link.

VEGETARIAN QUESADILLA

Ingredients
  • 14 oz : Black Beans
  • 2 cups : Sliced Mushrooms
  • 1 cup : Chopped Tomatoes
  • 1/2 cups : Chopped Onions
  • 1/2 cups : Bell Peppers
  • 1 : Minced Jalapeno Pepper
  • 1 : Minced Garlic Glove
  • Salt & Pepper
  • 2 Teaspoons : Dried Leafy Oregano
  • 1 to 2 Tablespoons : Olive Oil
  • Flour Tortillas
  • 2 to 3 cups : Shredded Mexican Cheese

Though this picture is quite simple, it highlights the elegance of construction of the small parts that add up to the whole picture. It is as if a garden of ingredients happened to sprout out of the cutting board.

Technique Used to Construct Perfection

Through the course of a Mexican recipe, I have found the helpfulness of many different cooking techniques. They include that of mincing, chopping, handling of chilies, sauteing, cleaning of mushrooms, and a few other techniques. One of the first elements that I used to prepare my dish was that of mincing. In terms of cutting, mincing is a term used to describe one cutting/chopping a food into very small pieces. To do this, I cut an object vertical into very thin slices, then I simply sliced it horizontal, to make squares, then I used a method of rocking the knife, front to back to safely cut the squares smaller. In terms of the chopping method I used, I basically did this in a much larger fashion, to create larger pieces of food items, sometimes without the rocking of the knife......

Even though this picture is very simple, it highlights how simple it is to cut lots of struggles. With my use of a glove, I was able to stop the affects of touching and dealing with a pepper.

...Another aspect of preparing my food to be cooked was that of dealing the Jalapeno pepper. It is considered to be a chili pepper, and as we all know touching and tasting chili peppers make many people feel damage of hotness (etc). With some research, I was able to come upon this method of how to handle these peppers. Though there is not a specific name, the method is pretty cut and dry. Basically, when dealing with a pepper, one must wear a glove or something over their hands to avoid contact. For me personally, this method worked for I had no problems with dealing with the Jalapeno pepper...

This picture is one that was taken while I was using the sauteing method to construct the filling of vegetables for the quesadilla. Though these ingredients are chopped, minced, and some diced, they are mixed with the fashion of being combined as one.

......Through the course of my creation, one of the main methods was that of sauteing. To saute is simply of being fried almost with just a little bit of hot fat. This allowed for me to be able to get the best result for flavor combination, but still be on more of the healthy side. The small use of hot fat, in this case olive oil, really helped to just give enough fat to start the ingredients to cook fast and mix quick. Thus it saved time and helped to improve the taste. Other techniques included the cleaning of mushrooms (using a damp paper dowel to clean them to not damage them), along with some other techniques, such a flipping the quesadilla, and so on. Overall, though techniques seem like just a small aspect of cooking, they occur constantly, and are essential for getting foods to perfection.

Though this picture is not exactly of the artistic sorts, it does highlight the fact that one must constantly have all that going on under one view.

Results

Below there is a picture of the simple, but still garden like look of the quesadilla. Even though one can think that cooked tasty items at home don't have the best appeal, this is an example that just an artistic approach and your dish can make it what you would see at a restaurant.

All cooks, even ones at home, know afterward what happened and improve off of their issues. Thus, I am one to believe this kind of thinking, for I have had to prepare like a cook through the eye of one. Simply the one word that comes to mind with my results was that of astonished. I was expecting a horrible combination with the fact that there was black beans contained within the ingredients. However, when I first tasted the quesadilla, I was amazed for it was absolutely tasty, and a perfect combination. The only issue is when you try to reheat the food, it acts like almost all foods. The dish simply doesn't taste amazing with flare, like when it is fresh. Looking back into the preparation of this dish, is the fact that I did have to deal with some issues. One of the main issues was the fact that I had to deal with a super long preparation. This really drained my time, so next time, my plan is to cut everything first, then collect all my ingredients for my recipe. This should allow me to have more work space to prepare the ingredients, so I don't have to constantly be moving around my ingredients along with trying to prepare my ingredients. Other than this single issue, I didn't really have an issues. However for my recipe, I did cut down on the seasonings to prevent that fake taste, but still get a little bit of taste. Coming to conclude on the Vegetation Quesadilla, I have seen that one can make a recipe with just common sense, even when it seems incorrect.

Last Few Words

This creation of my dish wouldn't have been possible without the guidelines of Mr. Metz, along with the help from this video link.

Created By
Kena Rindfleisch
Appreciate

Credits:

Created with images by shadowfirearts - "kitchen real estate interior design"

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