Never entered my mind's Blog

A 20 something culinary school graduate. Lover of la cuisine, style, coffee and travel.

Month: October, 2011




via oh pioneer & design sponge



Senses Intertwine

Wonderful things that somehow all link together &make my heart swell.

The ohpioneer tumblr, and all of its wilderness goodness.

The brilliant sound of The Head and the Heart in a quiet bay.


&Duck Consomme: The most satisfying soup to make on a chilled October afternoon.


For the duck stock:
1lb of Duck bones and scraps
2 carrots, med dice
4 stalks of celery, med dice
2 yellow onions, med dice
1 large orange, halved
Spice mix of cloves, ginger, cinnamon stick, vanilla bean, and star anise

Roast duck bones and scraps at 350 for about 30 minutes, periodically pouring off the rendered duck fat (and saving for future use..such as duck confit), until golden brown. Put into a large stock pot, cover with cold water and bring to the boil. Skim off any impurities, reduce to a simmer, and add the mire poix, orange, and spices. Simmer gently for about 3 hours. Strain and cool.

For the Consomme:

2 carrots, med dice
4 stalks celery, med dice
4 onions, med dice
2 large tomatoes, large dice
3 chicken breasts, raw
5 egg whites

Puree the vegetables and raw chicken in a food processor, streaming in the egg whites, until smooth. Put the cold duck stock in a large stock pot, add the pureed mixture, stir and bring to a boil. Reduce heat to a simmer. The mixture will have formed a “raft” at the top of the stock. The acidity in the tomatoes work to draw the impurities to the surface, and the protein in the egg work to form the solid “raft”. Poke a hole in the top for ventilation. Simmer for 45 minutes to an hour. Carefully ladle out the clear liquid through the hole in the raft, and strain. The result will be a clear, flavor packed broth; or, quite frankly, love in a bowl.

Disclosure: The bottom photo is actually a chicken consomme, taken in the early days of my culinary school. But you get the idea:)


This video spotlighting the newest menu at Next makes me so nostalgic for simple meals like mac ‘n’ cheese and Campbells noodle soup. Chicago, why are you so far?


Found via Michael Ruhlman

Autumn things.

Ahh life is busy, isn’t it? We are nearly two months into fall, and I already feel it slipping away! (Yes, it slips away quite quickly here. There are approximately 13.5 lovely, crisp and bright autumn days until the miserable, rainy gloominess rears it’s ugly head.) Sigh. It’s really not that dramatic. There have been many lovely days of pie making and tea drinking and leaf-crunching meanderings. And life is about the moments, yes? There’s so much peace in finding contentment with those good moments. I’ve been doing my best to be intentional about pursuing that peace in this season, despite all the daily trivial battles. As always, so thankful for the inspirations here and there around the blogosphere!

Cool things we do in fall.


First kiss stories with Jo.

Went to this concert last week. Plainly put, they rocked it

Oh yum, a mouth-watering sticky-goodness slideshow.

Speaking of sugar, have I mentioned these brownies yet? ..Oh no. I really should have sooner. All brownies should be like these.

I cannot get enough of this guy! I need to go where he has gone.

I’m not usually a big jewelry fan, but good grief do these rings pull at the heartstrings!

&The beauty of being wordless.

Photo by emersonmade.