Kitchen Confidential 

Missoula's best-kept dining secret doubles as a training ground for aspiring gourmets

Page 5 of 7

Aimee Ault An alumna of the very program she now teaches in, the 29-year-old Hawaii native earned an English degree at Pacific University in Oregon before falling in love with food and cooking. She worked at Disney World, Ciao Mambo, the Ranch Club, Hooters, Black Cat Bakery and Double Front (“my chicken-cutting days”) before a guest stint teaching nutritional cooking led to joining the culinary arts faculty full time. Epiphany “My first semester here I found that culinary school was a lot different than I expected it to be, and I didn’t necessarily know that I made the right decision,” says Ault. “Then it all clicked—I was working on the hot line, and with the adrenaline rush of getting orders and cooking for other people, it just made sense: This was what I was supposed to be doing.” RECIPE Miso Soup For Ault, growing up in Hawaii meant eating lots of miso soup; this is her grandmother’s own recipe. Ingredients: 8 cups water 10 dried shrimp 1/4 cup white miso 1/4 cup red miso 1/4 cup water 8 ounces extra firm tofu, medium diced 1. Boil dried shrimp in 8 cups of water for 30 minutes. Strain off liquid and reserve; discard shrimp. Bring liquid back to a simmer. 2. Add miso with 1/4 cup of water to create smooth paste. 3. Add miso to the simmering liquid and simmer for 15 minutes. 4. Add tofu and simmer until heated through. Yields 10 cups or 6 bowls Aimee Ault An alumna of the very program she now teaches in, the 29-year-old Hawaii native earned an English degree at Pacific University in Oregon before falling in love with food and cooking. She worked at Disney World, Ciao Mambo, the Ranch Club, Hooters, Black Cat Bakery and Double Front (“my chicken-cutting days”) before a guest stint teaching nutritional cooking led to joining the culinary arts faculty full time.

Epiphany

“My first semester here I found that culinary school was a lot different than I expected it to be, and I didn’t necessarily know that I made the right decision,” says Ault. “Then it all clicked—I was working on the hot line, and with the adrenaline rush of getting orders and cooking for other people, it just made sense: This was what I was supposed to be doing.”

click to enlarge Aimee Ault - PHOTO BY CHAD HARDER

RECIPE

Miso Soup

For Ault, growing up in Hawaii meant eating lots of miso soup; this is her grandmother’s own recipe.

Ingredients: 8 cups water 10 dried shrimp 1/4 cup white miso 1/4 cup red miso 1/4 cup water 8 ounces extra firm tofu, medium diced

1. Boil dried shrimp in 8 cups of water for 30 minutes. Strain off liquid and reserve; discard shrimp. Bring liquid back to a simmer. 2. Add miso with 1/4 cup of water to create smooth paste. 3. Add miso to the simmering liquid and simmer for 15 minutes. 4. Add tofu and simmer until heated through. Yields 10 cups or 6 bowls

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