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🥮🍓🥬🦪🍙🍧🧿
ICE culinary arts 24’ / NYC / 🤸🏻‍♀️
food is my love language ♥╣[-_-]╠♥
pastry @oiji.mi
personal: @allisonlouie

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cabo, you filled my tummy and my heart.

*some food highlights of the trip* (of many yummy meals)

#mexico #cabosanlucas #fishtacos #foodie taken in Cabo San Lucas, Mexico by @gastronomically444

2 months ago

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🌃👩🏻‍🍳

#nyc #finedining #chef #michelin #culinary taken in New York, New York by @gastronomically444

5 months ago

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lil denver cooking/food dump
🌶️🍚🥜🍲⛰️

-had a huge shopping spree at H-mart (i was both overstimulated and having the time of my life)
-made a big batch of ginger scallion oil for my mom at her request
-boiled peanuts (for the culture🇵🇭)
-frying my homemade red curry paste for my red curry
-poached lobster tails in lobster butter, crispy rice, red curry for a lobster crispy rice inspired by my first line cook job at @kiko.newyork :)
-an AMAZING dinner at @sapsuarestaurant a husband and wife run restaurant by Chefs Anthony and Anna Nguyen(thank you to the whole team and Chef Anna for all of the hospitality and great conversation)
-“hamachi crudo”green papaya, pineapple nước mắm pha, chili, herbs, peanuts
“trứng và trứng”soft scrambled egg, fish sauce, brown butter, rice, trout roe*
-“gỏi bầu nước chấm”endive salad, winter melon, citrus, cane sugar vinaigrette, herbs
“bắp cải luộc” charred cabbage, anchovy breadcrumbs, egg yolk ~the best veggie dish i’ve ever had!!
(a special for the night) braised beef cheek congee
-avocado semifreddo, condensed milk whipped cream, winter citrus,
-the biggest asian pear i’ve ever seen
-homemade tempura eggplant chips w/ tzatziki
-fried tofu stir fry w/ leftover red curry and a smashed cucumber salad
-the most decadent cinnamon roll from @missmollysbakery
-tapas at @elfivedenver
-smoked burrata w/ wagyu cecina
-patatas bravas
-matzo ball soup dumplings
-surf & turf paella
-homemade gnocchi for my gnocchi au gratin inspired by the @nytimescooking recipe
& a nice ribeye from @costco :p

#cooking #homecooking #denverfood #hmart taken in Denver, Colorado by @gastronomically444

6 months ago

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$hii i haven’t posted in a longg time 🥝 a lot has happened—> i graduated culinary school and did a 3 month externship at a french indonesian restaurant called Wayan🎍🍢🫚🌶️ loved it a lot and i miss my kitchen fam there :’) nowww im working on the line as garde manger at a new restaurant in Tribeca called Kiko🦞🍸🦪🍲🥬🍚 the pics toward the end are from various family meals that we make for the staff and they be POPPIN OFFF:p i need to take more pics because chef alex and chef colin be throwin tf downn -vietnamese grilled beef meatballs (Bún chả) -tuna poké bowl ~ crispy shallots, ponzu sauce, shredded nori, sushi rice -chicken parm, lemon garlic spaghetti, broccoli rabe, and fresh squeezed OJ -vietnamese iced coffee, phở w/ shredded chicken, mixed herbs, crispy shallot oil, pickled thai chilies, pickled veggies, and milk bread dough scallion pancakesss (THIS DAY WAS SO SLAY) -grilled chicken sandwich w/ a pickled slaw, sweet potato wedges, and a chilled cucumber herb gazpacho topped w/ crème fraiche - yellow rice, grilled chicken w/ serrano chimichurri, a fresno hot sauce, tahini yogurt sauce, and a cabbage salad - baked mac n cheese, taiwanese fried chicken, and a citrus salad - tteokbokki w/ soft boiled eggs and fresh fish cakes, kimchi fried rice, and a spicy papaya salad - chicken katsu w/ tonkatsu sauce, a miso n dashi dressed salad, white kimchi, anddd for dessert a yogurt panna cotta topped with roasted white chocolate, blood orange and cara cara orange segments, and merengue bits - lastly, todays which was a grilled lemongrass chicken, grilled broccolini tossed in a miso bagna càuda, and a green goddess salad with brioche za’tar croutons (using scrapssss cuz we don’t waste up in here) been lovin work and that im challenging myself lately :3 it’s hard but rewarding and i feel like im learning a lot it’s been about 5 months and we have been doing some really cool stuff and im super excited for the future success of the restaurant :)) y’all should come and eat some good food \(•w•)/ 307 Spring Street <3 #culinaryschool #nyc #iceculinary #cooking #linecook taken in New York, New York by @gastronomically444$

2 years ago

3 years ago

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3 years ago

$we butchered pork for the first time in class yesterday! \(•w•)/ we separated the racks of ribs attached to the pork loins and made some juicy Schnitzels! (and we saved the ribs to make some delicious smoked dry rub ribs for class today!!) we also made a german potato salad that paired perfectly with our schnitzel:) i showed the process of me pounding out a piece of pork loin under some parchment to get it nice and thin and even we then seasoned it with salt & pepper and did a process of breading which was flour, then egg wash, and then panko bread crumbs we shallow fried them until crispy golden brown and then finished up our potato salad by mixing the cooked and drained potatoes with our spicy brown mustard dressing and some crispy lardons and chive batons 🥔🌱🥓 @iceculinary #schnitzel #germanpotatosalad #culinarystudent #cutlet #potatoes #cookingschool taken in Institute of Culinary Education - New York by @gastronomically444$

3 years ago

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hii ʕ·ᴥ·ʔ
my name is ally & welcome to my cooking page!
follow along with me on my culinary school journey and day to day cooking.
my artistic expression through food:p

today’s recipe is…
{Homemade Bolognese Sauce}

Ingredients
- 1 package of ground beef
- 1/2 large red onion (minced)
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1/2 tsp of cumin
- 1 small can of tomato paste
- salt & pepper to taste
- olive oil for cooking
and your choice of pasta :)
(i chose Bucatini)

1.) start off by heating up a large pot and add in your oil. then add your ground beef and season with salt and pepper.

2.) once ground beef is thoroughly cooked through, remove the cooked ground beef and set it aside. using the same pot, add more olive oil and start to sweat your red onions.

3.) Once your onions are tender and transparent, add in your garlic and other spices. Then add in the small can of tomato paste.

4.) after adding in the tomato paste and combining all of the ingredients in the pot, add either some of the left over pasta water to thicken the sauce or a bit of a stock of your choice and cook down to get your sauce to your desired consistency.

5.) lastly, turn off the heat on your sauce and add your cooked and drained pasta to your pot of sauce. Mix and serve and enjoy!!
top with some freshly grated parmigiano reggiano and a few sprigs of basil:))))

#cooking #iceculinaryinstitute #pasta #meatsauce #bolognese by @gastronomically444

3 years ago

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Ally👩🏻‍🍳

@gastronomically444