The Sweet Life

Making Christmas

2011-12-22T09:20:00.000-08:00

Can you believe that Christmas is this Sunday? Neither can I!

I've been a busy little elf, and after the Cookie Swap, I've been inspired to carry on with the cookie and candy making.

For my pastry team, I bought oven mitts and stuffed them with little treasures:

And for friends and "chosen family" I made coffee caramels, nougat, more Spiced Cookies with Cranberry Jam and Jivara, and Chocolate Thumbprint Cookies with ganache and brandied cherries!

Chocolate thumbprints filled with ganache and brandied cherries!

Filling the spiced cookies.

Cookie and candy tins!

Cookie Bags!

I hope everyone has a happy holiday! Merry Christmas and I'll see you in the new year!

Cookie Swap!

2011-12-13T05:24:00.000-08:00

Let me preface this post by stating that I woke up at 2 am and realized that I didn't post this, nor did I send my link in to be added to the round up. But that's not why I woke up that early. Lately I sleep about 4 hours a night, and wake up at 2-ish and am up the rest of the night. One day I was up for 25 hours straight, but that's another story. On to the cookies!

I did something I normally don't do. I participated in something. I joined a cookie swap and baked three dozen cookies, mailed them, and waited for cookies to arrive. Three dozen.

I wanted to do something a little different than what I've baked in the previous years. I also wanted to send something a little special; something festive and fancy for the occasion. I made Spiced Cookies with Cranberry Jam drizzled with Jivara Milk Chocolate, an adapted a recipe, from Epicurious. You can get the original recipe here. Instead of sandwiching the cookies with Jivara ganache as usual, I decided that cranberry jam would be more seasonal and festive. I added the chocolate drizzle as an additional component, as well as to make them pretty.

Unfortunately, on the day of mailing, I was in a huge rush to get the cookies shipped. Usually I'm off on Sundays and Mondays, but this particular week I worked on a Monday. I figured I would have time to get home, pack the cookies and get to the post office. Haha, the joke was on me, because the plan went a way off course. We had a dinner party of 300+ and the tart shells weren't delivered until the afternoon, causing me to have to stay an extra hour to get the desserts done and plated. Then, there was some sort of problem on the red line so they had to shut down the line, and provide shuttle service for certain stops. There was a SWAT team involved (found out later that one suspect was apprehended, but I can't remember if they caught the other guy). We stopped at each station for about 10 minutes, and just before my stop, we were in the tunnel for some time, which meant I got home at 6:00, when it's usually a 7 minute commute! Flustered, I rushed home to pack the cookies, only to find that the tins were a little smaller than my dozen cookies, so I went to Walgreens to buy substitutes. Ended up shipping from the UPS store just as they were closing. I won't go into itemizing, but I have to say, I was in sticker shock!

I had a couple of cookies left over, and I have to say that they are better the next day. The cookies are softer and the flavors get to know each other.

Spiced Cookies with Cranberry Jam and Jivara Chocolate

Cookie Dough
226 grams butter
164 grams sugar
20 grams egg yolk (1 each)
4 grams spices*
6 grams salt
324 grams flour
30 grams cream

Cream together room temperature butter with the sugar until light and fluffy. Add the yolk and mix until combined. Scrape the bowl.

Sift dries and add while mixing on low. Add cream and mix until dough comes together. Scrape dough onto plastic and flatten into a disc. This helps when rolling out the dough.

Let chill for about half an hour.

Roll out the dough between parchment paper and cut shapes. Bake 350º F until lightly golden on the edges. Let cool.

*I created my own spice mix for the holidays and used it for this recipe. I didn't measure, but I used cinnamon, nutmeg, ginger, cardamom, ground black pepper (you can use white, I just didn't have any on hand). You can create your own spice mix or buy one.

Cranberry Jam
340 grams cranberries
166 grams sugar
128 grams water
zest of one medium orange (peel in strips with a vegetable peeler)

Combine in a pot and cook on medium heat until the water simmers and the berries start to pop. Reduce heat until all berries are soft. Remove the zest and blend with an immersion blender or use your blender until smooth. Pour into a dish and cover the surface with plastic and let cool.

Once cookies and jam are cooled, turn over half of the cookies and pipe on the jam. Spread with an offset spatula or a knife and top with another cookie.

Melt milk chocolate and thin it out with a little flavorless oil, such as canola or vegetable, until it is thin enough to drizzle. Fill a piping bag and drizzle over cookies in a zig-zag pattern. Let set.

Store air-tight.

I honestly don't know the shelf-life of these cookies.

Long Time, No See

2011-12-04T22:53:00.001-08:00

I realize that I haven't posted anything in a long time. It's been difficult because of work, and I haven't been inspired to do anything. And if one waits for inspiration, well, one waits for a while.

I am participating in a cookie swap! Yes, me! And I shopped, prepped, made, baked, cooled, assembled, drizzled, and shot some hasty flash-lit (horrendous I know, but it is night, and we've had cloudy days for more than a week!) shots in one day! This week my off days are split, and they have to be shipped tomorrow. So, after work, I'll rush back home to pack and ship.

I can't say much more about the cookies, but until I can post about them, here are a few shots from work and other items.

Desserts from the Twelve Plates of Christmas at the Art Institute of Chicago's Small Plates in McKinlock Court. There are four savory courses, drinks, and a surprise at the end!

Cranberry mousse, pistachio dacquoise, cranberry gastrique

(I plan to add a layer of cranberry gelee for color and to boost the cranberry flavor)

French Macaron Ornament-Cherry chocolate ganache, or pistachio (green shell)

Pumpkin cremeux, spiced streusel, chantilly

Santa's Cookie Plate

Gingerbread house on display in the Garden Cafe:

Gingerbread House

And some macaron shells I'm proud of!

Green macaron shells for this Thursday!

The Docent's 50th Anniversary Gala

2011-09-24T23:09:00.000-07:00

The Art Institute of Chicago decided to throw a gala for their docent's 50th year and I was asked to create a golden dessert for their golden anniversary. I mulled it over for a very long time before I came up with this: Valrhona Manjari mousse with passion fruit gelee (inside), olive oil feuilletine layer between the mousse and chocolate cake, "golden" chocolate sauce and "golden" chocolate decor, and "golden" honey. Did I mention that I had to make 340 of these desserts? That it would be featured in the restaurant upstairs?

So I met with Chef M and explained my flavor profiles and what direction I was going in. She told me that the passion fruit would not be used, as they only served seasonal items in the restaurant. I was mostly using the passion fruit because it was golden in color, as well as for an acidic balance to the rich dark chocolate. Also, you really don't find a lot of yellow-hued fruits in the fall. So, we decided to use caped gooseberries for the garnish. I was fine with that (sort of, I mean, have you really tasted a caped gooseberry?). And absolutely NO GOLD would be on the plate AT ALL!! Well, I thought that a bit odd, seeing as how, after all, we were celebrating a "Golden Anniversary." Fast forward to the actual gala. I'm busting out 350 of these bad boys for the gala all by myself. Short staffed as I possibly could be, exhausted, with a sinus infection starting in (apparently ragweed and mold spores are high right now), lack of sleep and proper food. I'm dreaming about these desserts, I'm so stressed. I get through the event, not quite happy with the result. See, we often have to use cooks from other accounts, many of whom do not have any pastry experience. So, of course, plating is off, there is no consistency, some of them are a big "bruised," etc. Exhausted, but not quite dead, I go in the next morning at 6AM to prep the mousses without the insert (since I really didn't want to stay any later that night) and make sure that they had the mise upstairs for their lunch service. I'd sent an email to the chefs letting them know that I would be up to go over it with the staff. When I take everything upstairs, I'm told that the chef is in the pre-shift meeting and that they are not starting the dessert until tomorrow, seeing that it was so "last minute." Last minute my Aunt Fanny! I wasn't too happy, no wait, I was pissed! I'm losing sleep over this! Fast forward to today when I am told that Chef M. has decided to come up with her "own" concept of the idea, creating recipes so that I won't have to do the "work," like they're doing me a favor. I politely told the Sous that I had already started prep on the dessert and asked that they use those since they are already done. "Ok," (again with the favors!) was the reply. The dessert had been created and the recipes are in place. So, after it is all said and done, it will not be my dessert featured in the restaurant-f*ck-you-very-much-and I have no idea what they have come up with (even after I asked to be included in the process). This, after the announcement at the gala that my dessert would be on the menu in the restaurant and that for every one sold, $1 will go to the Docent Program.

So here I am, vacillating between being very angry (how dare she be so disrespectful!!), and trying to learn to let go (don't be such a Petty Betty!). I feel I have been treated in an unprofessional and rude manner. I have done everything possible to make this easy for them, including doing the prep for the dessert.

The photo posted is the one on the publications for the museum. Maybe that will change too, but it is the original dessert.

So that's where I am right now.

Oh well, on to the next project!

Summer Update

2011-07-07T20:40:00.000-07:00

I haven't posted in ages.

I'm waiting for my grain rice mix to cook.

I'm trying to condense these past couple of months into a post without going overboard.

I had a birthday. Ate at Sepia and had a wonderful time.

Enjoyed a tasting menu at Aviary. Had a wonderful time.

Worked about 70-80 hours a week for about a month. Short-staffed. Frustrated. Exhausted. Don't remember much.

Got a dessert published on BizBash.

Changed the desserts in Small Plates.

Wait? What? Go back? Which part did you miss?

Many things have been happening at work and not having enough people to do the work has been tough, but I've been pretty well-seasoned from working at NoMI and Trump to be able to "make it happen." We are finally having a slow week, and I have finally had two days off in a week (in a row even!), and am catching up on rest and am getting bored. Cafe items is up to par stock. Banquets and Small Plates is just about up to par stock.

Did I tell you I had to write someone up? First time, and I took it pretty poorly, if you ask me. You would have thought I was the one in trouble. But enough about that.

Remember that dessert duet I did for a tasting a while back? Well, that same dessert was shot and published on BizBash! When the catering manager for the group told me the news, she was so excited! When I got the link from her, I immediately forwarded it to my parents. I'm still in shock! It's shot from the back, but still . . . My first bit of "publicity"! Woot! Check out the slideshow here. It's the last photo.

Last, but not least, here are the shots of the new desserts for Small Plates. Please excuse the hastily shot iPhone pics.

Poppy Seed Cake, Yuzu Curd, Fresh Blueberries, Caramelized Honey Ale Sauce

Yogurt Mousse, Rhubarb Compote, Oat Groat Crisp, Micro Basil, Tuile

Chocolate Tart, Chocolate Sable, Caramelized Cocoa Nibs and Hazelnuts, Chantilly Cream

Spring?

2011-04-27T20:08:00.000-07:00

Today the company executives came for an all-day meeting. They had the Continental breakfast, lunch, and cookies for afternoon break. I started creating this dessert on Friday, and finished execution today. I have to say that this is the first dessert I have been happy with upon completion. Usually I find fault with my desserts almost immediately after plating and sending it out. Even my Chef was very pleased. The execs were impressed and I got great feedback!

I am calling it Spring? temporarily because for the most part, it has been grey, rainy, and chilly and it's almost May! I can't wait for the days to warm up and the farmers markets to be open! I am excited to get out and buy local produce again and cook fresh veggies and fruits! The browns are earth tones, and the muted green of the lime "caviar" and the tender leaves of the micro basil are tentative signs of approaching spring weather.

Originally I had planned and was finally excited to use finger limes. I'd read about them over a year ago, and tasted one brought in by a vendor as a sample to Trump when I worked there. But, unfortunately, the crops aren't doing well, so they are not available, though their season has technically started. Instead, I broke out my reverse spherification kit and made lime "caviar" instead. I had researched the method thoroughly, and was able to get it right the first time! I loved giving people samples and watching their faces as the little pearls burst in their mouth, little squirts of fresh lime juice surprising them! The texture of the cremeux was spot on, but I wanted to firm it up a little more so that it would not crack while being transported on the speed rack to the banquet room, but without compromising the creaminess too much. The only thing I would change-now that I think of it-is I would glaze the cremeux next time, instead of using a chocolate spray. When thawing, the cremeux shrank a little, pulling away from the spray "shell" which cracked some. I finally used the coupe bowls, a new dish for us. They're petty cool, asymmetrical in shape with the back of the bowl higher than the front.

Roasted Valrhona Iviore on a Moist Chocolate Cake, Chocolate Soil, Lime Caramel,

Lime "Caviar", Micro Basil, Chocolate Dentelle

French Brandied Raspberry Clafoutis, and Learning Confidence.

2011-04-23T09:57:00.000-07:00

Yesterday I did a tasting for a prominent Chicago couple's personal chef. They're having a dinner at our facility for other "prominent people" in the next couple of months. It just so happens that this chef worked at NoMI, but left just before me, so I really don't know him, but I know of him.

It is one thing to have your boss critique your desserts. After a while you build a relationship and learn each other's style and you learn his/her expectations and you work from there. Tastings for people who are on a committee choosing a menu for the umpteenth gala isn't so bad either. Especially when you are doing something that other banquet facilities don't do. But doing a tasting for another chef is different altogether.

Chef D introduced me and upon hearing my name, "Chef B" looks at me intently. "Why does that name sound familiar? Did you work at NoMI?" I nodded and we established that he was on his way out as I was on my way in. I made a mental note to ask my other NoMI alum about him. He looked at my plating, pushed the tines of his fork against the sorbet that was resting on a small cookie (to prevent it from sliding around on the plate) before contemplating the clafoutis. He broke the surface slowly, scooped up a bite of the semi-firm custard and ate it. "Perfect." I was speechless, other than a polite "Thank you," of course. A., the catering manager agreed, and kept eating. I don't remember much else other than Chef D coming behind the line asking me to try the extra dessert (I always make one more to choose the best of, to play around with plating, or in case they have a joiner, etc). I returned to the kitchen with my tray and smiled, still a bit in of a daze.

To have someone in the industry, a peer or higher-up to genuinely compliment one of my desserts means a lot to me. The pastry chef at my last job was convinced that I really couldn't function in her kitchen, though before she started (she replaced the previous chef I learned under) I ran part of the pastry department, and had worked in a 3 1/2 star restaurant before that. Working under someone who has that kind of attitude about you wears on your self-esteem after a while. When you can't prove otherwise in their eyes, it becomes a study in frustration before you're resigned to the fact that you can't change the way that they see you. You then start questioning your skills and talents. Working where I am now has allowed me to learn to trust my instincts and to grow confident in my skills. There are times when I wish I could tell her that I am better than what she thought of me. That I am a chef now, and that people actually like what I can do. But instead, I am learning to find comfort and celebration in the fact that I don't have to let her know these things, that I have already succeeded by not only going beyond her low expectations, but by doing what I love and do best. Validation is better than vindication.

They wanted a brandied raspberry clafoutis. I only had griottines, French brandied cherries in stock, so I found some French brandy and made my own using a cryovac machine. Basically it vacuumed the air out, filling the "pores" of the raspberries with brandy, infusing them faster. I will use this method for the party, but will do so maybe three days prior to get a better flavor. Very simple menu, simple plating. Simple is not easy, by far. It is more complicated because you can't hide behind a thousand components.

French brandied raspberry clafoutis, almond garnish, raspberry sorbet on a basil seed cookie.

Duets, New Adventures

2011-04-15T17:08:00.000-07:00

Hello. For those of you still tuning in, I am still alive. I have not won the Lottery and run off to Paris to live blissfully, getting fat on croissants and Paris Brest. I have not been abducted by aliens.

I have been promoted.

After returning to work from my trip, I was asked into the office by the Chef de Cuisine. They are happy with what I'm doing, and they wanted to offer me the position of pastry chef, which I accepted. I'm still in shock, and when introduced at tastings as " . . . my pastry chef . . ." It takes a couple of beats for me to realize he's talking about me!

I'm really enjoying things, as much as I can. We're short-staffed, and I've had people in for interviews, stages, and soon, paperwork. It's quite interesting being on the other side of the interview. It's also a challenge to lead a staff, to monitor and figure out what to do in certain situations. But it's also exciting! I'm looking forward to what my team can do once we're up and running!

It's been crazy. I've been working 12+ hours a day, and I pulled an 11-day week! We finally have a slow week, one in which I can catch my breath. I'm creating and experimenting, and will be able to use new products soon.

Through all of this change, I'm reminding myself to find balance. I try to create a balanced dessert; sweet, salty, bitter, sour, creamy, crunchy. But off the plate, I have to create it in other areas. My new position takes me out of the kitchen, with meetings and ordering, building relationships with vendors. I'll soon have an email account, so I will have to make time to check that. I'm fortunate that the catering staff is very easy to communicate with. They come to me with updates and questions, making sure that the details are taken care of. And they also give me great feedback about what everyone likes. Now I have to balance all of this with time in the kitchen, doing the things I really like doing.

Here's one of the desserts I did for a tasting this past week. The clients wanted something tropical, a duet with chocolate and passion fruit mousse, as well as some sort of "gold filaments" to celebrate the spider silk tapestry that will be on exhibit. I pulled some sugar that I colored yellow and added gold dust to. I used some gold leaf to cover the place where I stuck the sugar piece into the chocolate cremeux. I'm pretty happy with it overall. Out of the three desserts, this was my favorite, and when we took them out to the table, I could tell that they really liked it as well!

Manjari Cremeux on Moist Chocolate Cake, Passion Fruit Mousse, Vanilla Streusel, Tropical Fruit, Pulled Sugar, Chocolate Decor, Sauce, Soil

Forgotten Photographs

2011-03-07T17:57:00.000-08:00

While waiting for my mom during her surgery this afternoon, I started editing photos and sorting them into nice "projects" on Aperture. I rediscovered some that I'd taken a while ago and thought I would share them with you.

Enjoy!

I am

2011-03-03T18:36:00.000-08:00

. . . the sum of my career. At this point.

. . . the sum of my choices. I am the person that I am today because of them.

As I work through my day, I follow procedures based on those of chefs I've worked with, the kitchens I've worked in. My pastry education, post culinary school, is a culmination of the information those people-chefs, both savory and pastry, fellow cooks-have chosen to give to me. I understand why ingredients work the way they do because someone else learned it and taught it to me. I remember by effect, the chemical reactions between heat and ingredients, time, air, cold. When something goes wrong, I can make corrections based on this knowledge. I choose to pass this information on to the staff I now supervise, and am not afraid of not having an answer-in fact it makes me want to learn so that I can better understand and answer the next time.

I tell my staff where this information comes from. I'll say that Chef H. taught me this . . . Chef S. showed me how this works. I always give credit because that's what you do. If you're confident in your ability, the information you have won't detract from what you do if you pass it on. It makes you stronger.

I also choose to do things differently from those chefs who showed characteristics I did not admire. Working in a kitchen is far from easy, and sometimes you just work until your time is up. You dream of a better place where you can have the opportunities to learn and grow, and to work for someone who believes in you. But even though I didn't like working under that particular chef, I still learned from them. I learned what not to do. I think now, when faced with a similar situation, how can I teach someone or communicate to someone without making them feel bad about themselves?

I am a student.

I am an educator.

My relationships with my cooks is symbiotic in that we both learn from each other. For instance, I was teaching M. how to calculate a recipe based on a given. He wasn't picking it up from my explanation, so I had to figure out how to relate it to him. I asked for assistance because there are various ways that people learn and I can't give up on someone because I can't teach them another way. If anything, it goes to show that I don't believe enough in someone to try to find a way to help them.

I am a finder of solutions.

I like to solve puzzles and fix "problems." Not all solutions work, but with each elimination, I am that much closer to finding one that will.

I am who I am and it has taken me some time to feel comfortable in my skin. Finding this person has been a great experience and I'm looking forward to a long relationship with her.

More Works in Progress

2011-02-22T10:54:00.000-08:00

These are two more desserts on the menu, realized for the first time. After plating these samples for a tasting today, I've rethought some of the elements. And while they're good enough to serve, I still want to tweak them a bit.

Creme Fraiche Bavarian, Lemon Curd (insert and sauce), Raspberries, Streusel, White Chocolate Decor

Classic L'Opera with Mocha Sauce

Almond Cake

2011-02-15T16:31:00.000-08:00

I'm a bit of a pastry snob. If I crave a particular sweet, say, a cookie, or chocolate cake, I'll make it myself instead of going out and buying something from the grocery store. There's one pastry shop near me that I go to when I am really craving a cupcake and don't want to make any myself because they're good. This snobbery keeps me from eating a lot of sweets just because I'm having a craving and can get my hands on anything out there. I figure if I really want it, I'll get up off my lazy butt, get what I need and make it myself. That's acceptable, right?

So today I finally gave into a sugar craving by making almond cake. What started out as a simple snack has turned into a small plated dessert. Made with almond paste, this cake has a richness that is balanced by a light crumb. No more dense than a pound cake, it is quite easy to eat a lot of-especially if you're hungry and having baked a 6 x 6 cake, you have batter left over for, say, 5 muffin-sized cakes. It can also be dressed up for company with various sauces and fruit accompaniments.

With the larger cake out of the oven I started whipping cream and thought about the brandied cherries in my fridge. From that thought I made a sauce using the liquor from cherries I'd brandied last summer. I wanted something with body, but not syrupy, just simple and quick, maybe even a little tart to offset the sweet cake and whipped cream. As the cakes cooled I gave myself time to think about what I wanted to do.

As technical as pastry is, I tend to think like a savory cook sometimes. I will not argue that a macaron recipe should never be tinkered with, along with cakes, cookies, etc., but when it comes to other aspects of pastry, I think you could fudge a few things. Sauces, for instance. S. taught me how to make a beurre blanc (to the detriment of my waistline), without a recipe. I learned by looking, tasting, listening and getting to know the process behind the cooking what to do and when. One day at work I needed a quick chocolate sauce and I didn't have a recipe, but recalled ingredients for a sauce I did for a job almost 5 years ago and whipped up something quite close to the original. I drew from my experiences in the kitchen to created this sauce.

I poured some of the brandy/cherry liquor into a pot with a small amount of cornstarch and a couple of pinches of turbinado sugar. I stirred it up, brought it to a boil, then lowered it to a simmer and let it thicken. Next, I added a few cherries to warm and coat them. I spooned some of the sauce into the bottom of the bowl, placed one of the small cakes in the center, made a loose quenelle of whipped cream on top, and three cherries around. It was a perfect bite. The sauce was thick enough that it wasn't immediately soaked into the cake, warm, tart. Everything melded together and was heavenly for the few minutes it took to eat it. I felt a little sad that I had scarfed down two other cakes before I could savor them the same way.

Sorry I don't have the sauce recipe for you, but maybe you'll feel adventurous enough to use my description and try it out yourself. I am including a recipe from David Lebovitz's blog, along with a link to the original recipe. Here, I've listed the ingredients from his recipe with instructions for using a mixer instead of a food processor. My recipe from work needs to be scaled down to a 9-inch cake pan, and, well, I'm feeling kinda lazy.

1 1/3 cups (265 grams) sugar
8 oz (225 grams) almond paste
1 cup (140 grams) flour
1 cup (225 grams) butter, cut in tbsp., room temp.
1 1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
6 large eggs, room temp.

Beat the almond paste with a paddle to loosen the texture. Add sugar and cream until light. Add butter, piece-by-piece and cream mixture. Add eggs, incorporating before adding the next. Scrape the sides often. Add sifted dries and mix just until combined.

Pour into prepared pans (I used parchment to line mine). Bake 325ºF oven for about 50-60 minutes or until done (will require less time if using a smaller pan). Check by inserting a skewer into the center of the cake. It should come out clean.

Manjari Cremeux, on Valentine's Day

2011-02-14T16:36:00.000-08:00

Manjari Cremeux on a Chocolate Pretzel Cookie, Caramelized Honey Ale Sauce,

Chocolate Dentelle, Raspberries

One of the new desserts I did for a dinner party tonight. I like this version much better than what I did for the tasting. What a difference the right equipment makes. I feel like maybe it could use a smaller dentelle on the front right corner, or . . . something.

Work in progress.

Happy Valentine's Day!

Nutella Tarts for The One

2011-02-12T07:44:00.000-08:00

I think this blog has become a sort of confessional for me. I say this because I confess that this tart wasn't ready for World Nutella Day on February 5th, but it is in time for Valentine's Day!

It took me a while to think of a few things to make for the holiday, then to narrow them down. I actually decided to do this tart and made one-got it right first shot!-but with the snow storm, I was feeling a little cozy and lazy, similar to what I believe bears go through during this time of year. So, I did a lot of napping, watching movies I won't admit to watching, and eating soup. Laziness prevented me from getting my entry in, but, like I said, Valentine's Day saved me!

In Praise of Carrots or The Rice isn't Ready & the Fish Fell Apart

2011-02-11T19:27:00.000-08:00

Yea-ya (ala Dave Chappell).

Posting this while I wait for the rice I thought was ready to finish cooking (I always start cooking rice first).

Or it may just be carrots and fish now, rice later.

10 points goes to the photo looking better on my computer than on my blog.

I used my Benriner with the cross blade to cut the carrot. Brought water to boil, salted it, dropped the shreds in, watched until color brightened, strained, put back into the pan and seasoned them. The heat from the pilot light kept them warm. They were delightfully al-dente!

Just for the record, the fish didn't "fall apart" one fillet broke in two places. I'm dramatic sometimes.

Did you know that fish fillet has 2 l's and filet mignon has only 1? Just realized this myself!

Snow Days, Breakfast and a Lazy Day

2011-02-07T08:16:00.000-08:00

Last week's snow days were truly a study in laziness. In between peeping through the window at the flurry of flakes, napping, and watching tv I did a-b-s-o-l-u-t-e-l-y nothing. The snow started Tuesday, and stopped some time on Wednesday. Lakeshore Drive was shut down, people were stranded, downtown closed-it was like something out of a movie. I love snow and this is the first real snowfall we've had in a long time. So far, before this storm, we had some precipitation, but it was gone within two days. This time, however, I got a message from work on Tuesday that we would be closed and I didn't have to go in tomorrow.

I woke up Wednesday morning excited like a kid on a snow day from school. I got bundled up, grabbed my camera, and headed outside.

It was truly a winter wonderland. The streets were clear, and people were walking in them since many sidewalks were still covered and the cars were buried. I didn't know what to do first! I wanted to play in it, offer to help shovel, take photos, run around like a kid hyped up on sugar! On my way to the lake, I passed a man carrying his Nikon and we sheepishly grinned at each other, knowing that we could be inside like the Sensible People, but here we were, away from the comfort of our homes, snapping shots because we could.

When I finally got out to the lake it was amazing! I mean, there was no lake! It was all ice and mounds of snow like in that movie with Dennis Quaid, The Day After Tomorrow and the few of us that braved the winds and climb piles of shoveled and plowed snow stared in amazement. The snow blew around like plumes of smoke which added an element of danger to the expedition. I'm posting the pics on Flickr if you want to take a look.

Lumpy batter? Good, it should have small lumps. Smooth batter=tough pancakes!

Fast forward to today, another day off. After waking from a nightmare about my last chef-we're talking about horror far worse than being chased by a maniacal murderer!-I woke up to a pretty sunny morning. Hungry, and with a full day ahead of me, I pondered what to eat. I am not much for cereal, and I really didn't want to go out to the Original Pancake House. My friend sent me a text about waffles and omlettes, and I figured I would make pancakes, which I haven't done in such a long time I don't even know where my go-to recipe is (probably on my sad Mac that needs a new hard drive).

Use a medium flame, not too high, you'll burn your flapjacks; too low and they won't rise well.

After a quick search I decided to use this recipe on the Joy of Baking site, adding 1 tsp. of finely ground flax seeds, and using a whole grain all-purpose flour. Topped with real maple syrup and chased with orange juice, I'm having a great day off so far.

Ready to eat!

You can freeze leftover pancakes, put parchment between, stack, wrap and keep in freezer to reheat during the week!

I think today will be a lazy one for me. I'm going to make a chocolate tart dough and bake off my Nutella custard. I know I'm late for World Nutella Day-it was February 5-but I was snowed in and loving it. I'll be indulging in some really crappy tv, including my current addiction, LMN movies. Bolstered by these pancakes, if it isn't too cold, I'll venture out and take more shots. Tuesday and Wednesday the high is supposed to be 7º, not factoring in the wind chill.

Oh, and if you want to know what kind of pan I used, it is a well-seasoned cast-iron skillet. I used just enough oil to thinly coat the bottom.

Energy Bars for the Things I Need to Do

2011-01-29T19:12:00.000-08:00

I have a confession to make. I have a bookmark folder titled "Recipes to Try." For those of you like-minded individuals, this may not seem all that odd. I do a lot of research and find a lot of information on the internet and there are times when I come across a recipe that I want to revisit. Well, I recently made some "power" bars from a recipe I marked maybe a year ago.

It's not easy to eat healthy snacks when you work in a pastry shop. When it's busy, you're lucky if you get to sit down and eat lunch, let alone eat the recommended snacks to keep your blood sugar level. It's easier to just eat scraps of the cake you're cutting, or whatever someone else on the team is cutting. Also being a woman who loves her sleep, I often skip breakfast, using those extra 20 minutes to keep my eyes closed and pretend I didn't hear the alarm! I now have a couple of these guys stashed in my tool drawer at work for hunger emergencies.

We're adding a breakfast/power/energy bar to the banquets menu and that got me thinking about making some for myself. I based this recipe on several, but the first one to catch my eye was the Big Sur Power Bars from Heidi Swanson's 101 Cookbooks blog. I bought my ingredients at Whole Foods Market in the bulk section. I wanted to go with some tropical flavors, so I chose unsweetened dessicated coconut, dried pineapple, and cashews. To boost the health factor, I ground up some flax seeds in my spice grinder. I cut up my bars and took them to work for second and third opinions. As one of my workers was chewing his way through half of his bar, he asked what was in it and when I told him he informed me that he was allergic to pineapple. I told him to spit it out and he said "I can't' it's too good!" and finished it. It seems that he can't eat raw pineapple, and while he didn't have a reaction (I guess because it was dried?) I kept an eye on him. Since I linked to the original recipe above, I'll list what I put into mine, just in case you want to try my version.

Tropical Power Bars

1 TBSP butter
1 cup brown rice syrup
1/4 cup turbinado sugar
1/2 teaspoon fine-grain sea salt
1 tsp vanilla extract

1 cup cashews, toasted & chopped
1 cup slivered almonds, toasted
2/3 cup dessicated coconut, toasted
1 1/4 cups rolled oats
1 1/2 cups crisp brown rice cereal (I only had lightly sweetened available)

1 TBSP flax seeds, ground medium-fine

Mix nuts, coconut, oats, cereal, and flax in medium bowl.

Bring butter, syrup, sugar, salt, vanilla to a boil. Pour over cereal & nut mixture. Mix thoroughly with a spatula, and when it's cool enough, get your hands in and make sure everything is good and coated.

Press into an 8 x 8-inch baking pan, lined with parchment. Let sit until bars are cooled and firm.

I find it works better to remove the bars once the top side has cooled and dried, flip them over onto another piece of parchment, or Silpat, remove the parchment that lined the pan and let the other side dry before cutting. I also cut my bars and separated them so that the cuts sides dried before slipping them into little bags and sealing them. I cut mine 4" x 1" which yielded 16 bars. If you look at the bars sold in stores, most of them are no larger than this, so I believe that is a good serving size, but if you cut yours to different sizes, your yield will be different.

This recipe is a good example that you don't have to use exactly what's listed in the ingredients. For instance, I didn't have quite enough cashews, so I added more almonds to make up the difference. Use whatever nuts you'd like, dried fruits you prefer, etc.

Sorry I don't have any photos of the finished project. I have no natural light to shoot by and in the morning, I packed them and took them with me.

Key Lime Pie

2011-01-27T16:21:00.000-08:00

I will admit that I don't like a lot of citrus desserts. I like my lemons sour-I eat them with salt-and I'm not too keen on key lime pies, though my mother loves them. Making lemon curd is torture to me. To stand over the pot, stirring the mix of yolks, lemon juice and sugar while smelling the proteins in the yolks coagulate is not a thing of pleasure. I honestly think it stinks myself, but to each his/her own. This doesn't mean I don't make the things I don't like very well. In the world of pastry, you have to cook for your guests and customers, even if that means making something you don't eat.

When changing jobs, going into a new kitchen and executing the previous chef's menu, you're torn between keeping their style, and asserting your own (these events are often booked months in advance, and some have tastings where the expectations are established). So when I read Deconstructed Key Lime Pie on the menu, like a flip book, the ideas flickered in my head. I asked if there had been a tasting and they had not had one. I pulled out some resources and experimented. I re-read recipes and techniques because I wanted to present it in a different way. I used ideas I'd learned from other chefs, shook them up, and this was the ~~end~~ result (there is never an end-you're always evolving your techniques and plating styles in the business):

Key Lime, Deconstructed: key lime curd, torched meringue, graham streusel, raspberries, white chocolate decor

Not exactly an "original" idea, it worked for me. I basically made a key lime curd set with agar, a recipe based on one from Alex Stupak, and tweaked a sable dough. My experience with agar is that it creates a brittle set, and I wondered how this would turn out since I wanted to retain that luscious, creamy mouth-feel of a curd or custard. Even when making a fluid gel, the result is, well, gel that is fluid, similar to a sauce, not something that would hold a shape. I'd wondered if the cooked yolks had something to do with that, and if the mounting the butter at the end of the process allowed the gel to soften. I poured the curd into fleximolds, popped them in the freezer and whispered a prayer to St. Joseph while I made the other components. Hours later-I gave myself enough time to come up with a Plan B if needed-I unmolded one and allowed to thaw so I could test it. I was not disappointed. It held its shape, but was ultra-creamy on the tongue. This was a curd I could fall in love with!

It's great when things turn out the way you conceptualize them in your head. But it's those times when things fall apart and you have to think on your feet against the clock that test your abilities and willingness to adapt and make you stronger. The "easy" days are the days when you can claim some of the sanity lost the other times.

Tiramisu, or The Redheaded Stepchild

2011-01-14T15:43:00.000-08:00

This is not what I wanted. When I set the full-sheet entremet tiramisu for the party, I'd planned on piping the remaining mascarpone mousse on top with a St. Honore tip to give give it texture and sprinkle the cocoa powder over it to create depth (I can see it clearly in my head). Cut into rectangular bars, with a coffee fluid gel and cocoa nib tuiles, it would be really pretty for the lunch party. But, when I went in to work, the mousse that I'd left in the cooler for piping wasn't set. It wasn't liquid either, rather, it moved slowly from the center of the container to the side when tilted. This meant that the set frame in the freezer would just ooze out into a gooey mess when thawed. That's when the panic set in. I needed 38 desserts in 3 hours and I had to start from scratch. Luckily I had some sponge cake in the freezer, but I needed to make a mascarpone cream from scratch. My mascarpone mousse recipe would have taken too long to set. So, I whipped something up and piped it into the ring molds so that it would set faster in the freezer. Unmolding them, I held my breath and prayed that they wouldn't be thrown back at me (well, at the waitstaff, who would then come after me). Since I used the time remaking the dessert instead of making the accompaniments, I had to use what I had on hand (the fluid gel didn't take too long to make).

Although this final dessert wasn't my vision, it was well received. Better than well received. And though I'm not exactly proud of it, I still stand behind it. We surprised each other, Tira and I. Don't worry, I'm still working on on vision.

Components: sponge cake, coffee syrup, mascarpone cream, cocoa powder, chocolate coffee bean, coffee fluid gel, chocolate soil.

Chocolate

2011-01-10T19:30:00.000-08:00

So, we had a dinner party today and on the menu they wanted chocolate mousse, caramel center, caramel glaze. This is what I came up with. 65-72 domes later, plates laid out, 21 sauced and chocolate "soil" set, come to find out that it was cancelled. No one told us. Oh well, Chef de Cuisine got a dessert. I just cleaned up, had lunch, then moved on to making tiramisu for tomorrow's lunch.

Components are: Chocolate Mousse with Caramel Brulee and Praline Feuilletine Center, Caramel Glaze, Chocolate Sauce and Soil, Caramelized Rice Krispies

2010 Summed Up

2011-01-05T09:58:00.000-08:00

2010 was a year to remember. Things I learned:

I can stand up for myself. I don't have to put up with being treated unfairly.

Let go of something that isn't working. Don't stay in a bad situation because you're afraid of change. If the next opportunity doesn't work out, then at least you're no longer putting up with the stuff you did before. Plus it makes the next transition easier.

I can bake and store large wedding cakes at home. I can stack one in my tiny fridge. And no matter how perfect it looks, a very helpful boyfriend can and often will accidentally stick his finger into it helping you move it.

My friend is very creative and talented. If I got married soon, I'd definitely ask her to help with the decorations! Her wedding decorations were gorgeous!

I have a pretty good eye for photography.

I have a great family. They're funny and generous and I'd love to spend more time with them.

There are pastry/cooking jobs out there that not only give you sick days and vacation, but you get major holidays off. I'm quickly getting used to this.

I've also learned that I'm in desperate need of a vacation. I know I've been there twice, but Paris calls to me and I can't ignore it any longer. This year I'm working hard to save up for 1012. That's when I get vacation time. I wonder if I could spend Christmas in Paris?

This is my year to learn and push myself in developing my talents. I'm going to take advantage of this opportunity. I'm going to relax into my stride and start getting comfortable doing great things because I want to do amazing things in my career.

So, that being said, if I were to resolve to do something this year, I guess it would be to do more of what I've learned. Stop letting fear make my decisions. Be more comfortable in my skin. Take more risks, do more for and with my family and great friends.

Things I've Noticed About Myself

2010-10-25T00:25:00.000-07:00

No food today. Ok, maybe one shot.

The End of Profiteroles @ Bistro Bordeaux.

There. Satisfied?

My dad just left town today. He said that he didn't eat in Chicago, he dined.

In the past 2 weeks I've taken 1011 shots.

I like maybe 15-20 of them. Isn't that how it goes?

I'm still sorting, learning how to use my editing software, creating slideshows, burning discs for the bride, her friends, and family.

While dining out is a lot of fun, it makes for laziness once company leaves and you're left to fend for yourself. Or send out the boyfriend.

The rigid lines of man vs the curves of nature.

Things I realized about my photographic style today:

I have an eye for lines.

I also like reflections.

I need more practice, more perspective.

I tend to shoot a lot of flowers, food, water scenes, buildings. I need more subjects.

I also need to go to bed. I've got fall desserts to dream about.

Time & Preparing for a Wedding

2010-10-14T22:02:00.000-07:00

Time is slippery. Just when you think you have a hold on it, before you know, it's the morning of your friends' wedding, and you're going over details in your head, trying to get everything done. There's champagne and snacks for the bride and her nephews, there's snapping photo after photo, praying you get a couple of good shots, because, let's face it, I'm more of a got-lucky photographer than a skilled one.

Is it just me, or when you help a friend plan her wedding, you don't realize what you've signed up for until it's over and people have told you that you did a lot? That happened last night at the reception and I started shaking my head before I thought about it. It was fun, and I did it because I love the couple, but now I wonder how I did it all without going crazy. She's the most laid-back bride I've ever known and that made it more of a pleasure working with her. I was more high-strung about the whole thing. I needed Xanax, but turns out, people hand you full glasses of champagne and wine and then you forget about the to-dos and the stress. And you giggle and smile, and chase kids, coddle babies, calm the bride's nerves and soldier on.

S. and I hosted the engagement party. Our friend C. was going to do this, but was told a couple of months ago that he and his friends had to vacate their apartment. Apparently the owner wanted to move back in. So, just like that, we lost a great space with a huge grassy next door lot which is pretty rare in Chicago. Panicked, I asked S.'s friend C. if we could use his home. After securing that, we prayed for good weather. And our prayers were answered. Eighty degree weather, sunny, in October, in Chicago.

I am only posting food photos here, to respect the privacy of the couple, but I'm sure you understand.

Outdoor snack and beverage spread.

Indoor spread.

Nappa and Apple Slaw.

Roasted Root Vegetables with Roasted Garlic Dip.

Pulled Pork Sandwiches.

Polenta with Roasted Crimini and Oyster Mushrooms, Truffle Oil.

Terrarium Cake

Spice Cake with Maple Buttercream, Meringue Mushrooms, Popcorn Shoots, Praline Grains, Chocolate Soil

I believe the Fairies are hiding . . .

The cake came to me at the last minute, meaning about 1 1/2 weeks out. I didn't want to make cupcakes, which I am famous for, and I tossed around the idea of making a buche, but that didn't really grab me. Then, the bride's best friend mentioned in a conversation (she helped plan from Seattle) that they were making terrariums for centerpieces for the wedding. I got excited and looked them up online to see if I could come up with ideas to help. I went to sleep and a few days later, something clicked. Why not make the cake look like a miniature self-contained ecosystem? Then I started planning. The rocky part of the soil layer were the praline grains, and, of course, the soil was made with almond flour, cocoa powder, etc. Researching micro-greens online, I decided on popcorn shoots, partly because they were sweeter, not spicy like other greens. The photos I saw online showed more of a pale green shoot, and not this bright yellow that we got in. But it worked, I mean, after all, it was a fall wedding, and the leaves are turning yellow, so . . . following me here? Unfortunately, the glass dome that came with the cake stand was too small for this cake (10"), so, lidless, you don't get the feeling of plants and mushrooms growing under a cloche. But it worked, the couple loved it, guests were amazed, and that's what matters, right? Not bad as a prototype and I can only improve from this point.

I made salted caramels, tea caramels, and nougats for their favors. Placed in moss-lined baskets, they were adorable!

Fanciful Favors!

Vanilla, Chocolate, Salted Caramel Buttercream, Ivory Pearl Dragees.

Did I tell you the story about the cake? Bride and Groom come to pick it up to take it to Cafe Brauer before the rehearsal. I ask S. to take it out of the fridge and help Groom get it on the board for travel. I go over last minute deets with Bride-the flowers will be there in the afternoon for me to put them on just before things got started-so I took my eyes off of the cake for a minute. What happens? S. has placed his thumb in the cake! At least the couple got to see it before it got marred, and flowers are decorative and cosmetic!

At the reception, I felt a sense of accomplishment. Everything was a success, the couple was very happy, and I survived, even if slightly inebriated. Lots of smiles, dancing, and fake mustaches, it was great.

And tears. Yes, there were tears. But I can't think about that now, the Kleenex is too far away.

Helping with the planning, making favors, cakes, entertaining, shooting the action, sometimes I had to remind myself that I was part of the wedding, put down the camera, and enjoyed moments of being just the bridesmaid, and a guest. Having multiple hats is thrilling, fun, and exhausting, but I wouldn't have it any other way.

Veggie Pot Pie

2010-09-19T22:09:00.000-07:00

I've broken my culinary "dry spell" in one day with two dishes. Today I made veggie pot pies for another time and tuna curry for lunch. The pies are frozen for those days/nights when I really don't want to cook. They're also a way for me to remember another comfort food from my childhood.

I don't want to say that I "grew up on Swanson's Chicken Pot Pies" because that's not all that I ate. My mom was a single working mother, and there were times when a pot pie was dinner and I was fine with that. I loved the crust pretty well cooked, nicely browned, flaky. Come to think of it, I think that was my favorite part! Anyway, I've been a pescetarian for many years now, and with fall approaching, I was craving pot pies-or maybe craving home and childhood-and since I had the recipe from Barefoot Contessa, I figured now was as good a time as any to make some. I bought some veggies from the market last Saturday, and picked up a few other odds and ends at Whole Foods Market. Although I used a couple of recipes for reference, I didn't really follow one. I am including my ingredient list and a couple of links that I used as guidelines.

Veggie Pot Pie

Crimini mushrooms
leeks
carrots
pearl onions
peas
potatoes
vegetable stock
fresh thyme
flour
milk

You can find Ina Garten's recipe here, as well as a pretty good recipe with photos at Simply Recipes.

Cooking is a living art. You really don't need recipes once you get the techniques down and know what to look for. That's how chefs and cooks do it: learn techniques, learn the Mother Sauces, learn to identify when what you're cooking is done and you can cook anything, interchange ingredients. Don't get me wrong, I love cookbooks. I get ideas and remind myself of techniques and then let the produce and seafood at the market or grocery store lead me to something fabulous.

I'm excited to bake one of my pies. As for my tuna curry, that was fabulous, even for canned tuna. I have a small apartment without a hood so smoking a tuna steak is not really a possibility for me. Not sure when I'll do some serious baking, but I feel good about this start.

Regrouping

2010-09-11T01:09:00.000-07:00

What do you do when you've hit a wall you can't climb over or blow apart? When every recipe you try, even those recipes you've made night after night for service in the restaurant, fail in your kitchen at home? When money runs out after buying dozens and dozens of eggs, and the price of butter makes you want to cry? When frustration causes you to doubt yourself and you just want to give up and consider another career? You take a break. A long one. You turn your back on the thing that used to excite you and just get through each day without thinking about tomorrow.

I haven't baked or cooked anything in a while. A long while. Though I clock in and fulfill my obligations at work, at home I haven't done anything. I've been wearing my Grumpy Pants and Frowny-the-Clown shirt like my favorite sweats I wear when I'm home and it's just me and a movie and fried foods and ice cream. I've grown comfortable in this funk and I don't apologize to anyone.

Just like every good relationship, I think I need some space from Baking. I'm using this time to regroup. I'm consulting my compass and unfolding my map. I'm putting my intentions out into the universe. I am examining myself in the bright, harsh light of honesty, all flaws revealed. It is painful and I want to hide. I need distractions to keep my sanity, so, I am finally cleaning out the closet, no matter how long it takes. All material representation of my past is out in the open and I have to navigate around stacked Rubbermaid tubs and piles of things to donate and sell to get to the door and the kitchen. And the bathroom. Perhaps I am hoping that this purge will help me spiritually. Or maybe I'm just avoiding the unavoidable, but don't worry, it'll catch up to me.

Last night I came across my culinary school portfolio and a letter of recommendation from a chef instructor who meant something to me. As I read that letter I wondered if those descriptions of my character still applied. No matter what has happened to me, I am still the person-at my core-that I have always been and will be. I still have the traits that I need to do the job. And while my energies may shift from project to project, my desire to learn, attention to detail and never-give-up attitude are qualities I'll take with me wherever I go.

I'm still trying to find something. Until then, I've got a few projects to keep me company. I've got a logo to create, and a business to nurture, and-I can't believe I would ever say this-but I have a brand to grow! Weddings are coming up and ideas are being written and sketched and saved for a later time.

Recap: Summer is Ending

2010-08-31T01:22:00.000-07:00

Prairie Fruits Farms Dinner, August 7, 2010

It’s now the end of the summer. Though not officially Fall, I can feel a change in the atmosphere signaling it's quick arrival. My blog has been untouched for a while. It’s not that I haven’t been busy, on the contrary. In between 8- and 10-day weeks, I’ve squeezed in a few projects and many sleepless nights. It’s just now that I’ve really been able to catch up on rest. Last week I took the ServSafe test, and to my surprise got a 3-day weekend (as a reward?), and after two days of social obligations and light housework I took Saturday as my "Me Time" day. That's right, 24 hours of bad tv-Lifetime had a marathon titled You Can't Handle the Youth-staying in bed, and eating whatever I found in the fridge.

Roasted Peach Chevre Tart with Cornmeal Crust

The August dinner at Prairie Fruits Farms was a success and a blast! I hardly remember much of it since the Saturday prior I had a wedding cake which, despite planning out the work, due to unfortunate events which put me behind, I started losing sleep by the Wednesday prior. And what with picking up ingredients from Green City Market and prepping two tasting desserts within a 6-day work week (I had one full day other than before and after my day job), I’m surprised I didn’t sleep through and dream the event. I’m still editing photos and sorting through some of the good ones. I tried to shoot the farm chickens for my mom since she just loves hens and roosters. I don’t know how other people get photos of the frustrating birds, they never stand still long enough for you to get a decent shot! Then picking and eating peaches right off the tree, the warm fragrant juice dripping off of my fingers into the palm of my hand, running down my arm, was one of the best experiences this year. Returning to the city-too soon-I rested that Sunday before starting a birthday cake for a friend. I guess it was the lack of sleep and tight schedule, but I really wasn’t proud of that cake as far as what I really wanted to do with it. But, A. was happy and that’s what matters. That and sleep.

Almond Cake with Goats Milk Jam, Farm Blackberries

So, what else is going on? I’m just playing around with ingredients and recipes. Coming up with a couple of things for casual dining restaurants. Nothing fancy, just something a harried cold apps cook can put on a plate without compromising the dessert, or asking too much of the cook. Basically a dessert, sauce, garnish. Cross fingers and hope for the best sort of deal.

Azuki Cheesecake with Crispy Mochi

I’m ashamed to say that my photography skills haven’t advanced much. And although I sleep with my Nikon and take a couple of crappy shots from my bed when I think to use it-house plants??-I haven’t done as much shooting as I would like to. I hope that I can change that soon.

Catching shade underneath the peach trees

But until then, you may see a random shot or maybe something I took a month or more ago. I seem to get caught up in details such as angles and framing or editing and I never seem to like my photos as much as other people do. I’m so critical of myself. But that’s good, isn’t it?

Building S'mores Cupcakes

2010-07-04T09:55:00.000-07:00

It's a holiday. People should be out cooking over an open flame, enjoying a beer maybe, watching fireworks, chasing kids with water balloons. But, there are those who choose to enjoy their holiday at a fine dining establishment. Why? Who are these people? Seriously folks, it's an outdoor fun holiday!!!!!! I am working, but I did manage to make cupcakes for C.'s outdoor extravaganza. S. will be delivering them while I'm waiting for people to choose their desserts for the evening. Should I mention that these will be enjoyed out-of-doors? Maybe peeps will pick up on that and take the hint for next year.

Ganache filled . . .

'Mallow topped . . .

Torched!!!!

Have a safe and fun filled 4th!!!

Fruit Tarts and Summer

2010-07-01T11:37:00.000-07:00

It's summer. I've had a birthday. I've changed shifts at work. I'm getting used to nights. I'm visiting the farmers markets. I'm trying to start a new venture. I'm baking cupcakes for C.'s parties. I'm surviving. I'm missing the summer. I bought myself a great birthday present. I'm learning how to shoot with my new Nikon D5000. I'm learning to see things in a different way.

I'm torn. I'm excited to cook with the beautiful produce available to me at this time of year, and yet I want to spend as much time outside as possible. I managed to bake myself a birthday cake, and make some fresh fruit tarts.

Projects abound: two weddings, a birthday. Cakes to make and decorate, candies to package as favors. Ideas to sketch and execute, details to go over. S'mores cupcakes to make for a Fourth of July party this Sunday. Up early Saturday to shoot the market. Friday before work, it's the Taste (again). There's a new bakery to discover, Floriole.

I hope you'll be patient with me and my blog. I hope you'll enjoy learning about light and styling, and photo editing with me. I'm excited. I hope you'll get out and enjoy some of the sunshine and breeze, festivals, and concerts. Cross your fingers and say a few good words for me. Wish me luck, and maybe you'll be able to buy some of my treats in the (near) future!

Cupcake Lady!

2010-05-31T12:24:00.000-07:00

I'm known as the Cupcake Lady in a certain circle. This is the third year my friends Corey and Marcy have hosted a Crawfish Boil/Joint Birthday Bash, and as usual, my cupcakes have been requested. This time I made PB&J and Coconut cupcakes.

My trend lately has been making desserts and pastries that I didn't like very much or eat as a child. First, the variation on the Pop-Tarts, and now PB&J. See, I didn't like jelly, and occasionally eat it as an adult on toast (mostly after a night of drinking when we hit the 24 hour breakfast spot), but I decided to make a cupcake version. Instead of using jelly, I cooked some grape juice with agar agar to make a fluid gel. I baked a vanilla cupcake, cut a cone out of the top, filled the hole with the gel, then topped them with a peanut butter buttercream. Not peanut butter and confectioner's sugar, but the real deal! I also tried out a coconut cupcake recipe I've been sitting on for a while now, using condensed coconut milk instead of extract. This I also topped with a meringue buttercream with the condensed coconut milk and unsweetened dessicated coconut. I had to work the dinner shift, so S. delivered the goodies. Turns out, according to him, they were gone in 30 minutes! I was surprised-I'm always nervous about new recipes and such. But they were a hit. When I got to the party hours later, people were telling me how much they enjoyed them. Before I left I got a request from the host: S'mores and my Caramel Corn cupcakes for the Fourth of July barbecue.

So, now I have something to work towards. Well, another project on top of a birthday cake, two wedding cakes, and a dinner that S., a friend of his and I will be working on in August. I'm excited and almost exhausted.

Sakura Coconut Neapolitan Bars

2010-05-28T11:05:00.000-07:00

I've been in a candy-making mood. Yesterday I made nougats, and these coconut bars. I'm not sure how I decided to make these bars, but I do know that I have been sitting on some cherry blossom extract that Rachel of La Fuji Mama sent me ages ago. I figured that this would be a good way to use some of it.

Although we make these bars at work, I found another recipe online. I was feeling a little lazy, so instead of scaling down one recipe, I just used one from Martha Stewart's website.

It is best to use dessicated coconut, not fresh, though I have one in my photo. The extra moisture in the fresh coconut will not allow the bars to set. I just happened to have a whole coconut on hand and decided to use it for some "background noise". I found dessicated coconut at Whole Foods in the baking section. It is unsweetened which is important because the sweetened condensed milk and chocolates have enough sugar in them for the recipe. I know that Martha's original recipe calls for half unsweetened and half sweetened, but I don't like things that are overly sweet and I felt that the bars would be with the extra sugar.

I didn't take any pictures when I assembled them, but it's pretty easy. I did find that having a rectangular plastic bowl scraper (with a flat side) helps to smooth the layers beautifully.

Sakura Coconut Neapolitan Bars
(You can find the original recipe here)
Makes 160 pieces

342 g white chocolate, chopped
396 g (1 can) sweetened condensed milk
42 g (3 tablespoons) unsalted butter
1/2 teaspoon coarse salt
1 vanilla bean, split and scraped, pod reserved for another use
227 (one 8 oz bag) dessicated unsweetened coconut
28 g milk chocolate, melted
red gel-paste food coloring as needed
sakura cherry blossom extract to taste

Directions:

Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang.

Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium bowl and melt over a saucepan of simmering water, stirring frequently. Do not let the water boil or you may burn the mixture.

Once melted and smooth, mix in the coconut. Leave the bowl over the hot water while the layers set. It will be easier to smooth the mixture.

Remove 336 grams of the coconut mixture and add chopped milk chocolate. Mix until melted. You can put this over the pot of hot water to melt if needed. Smooth this layer into the bottom of your lined pan, smoothing it out evenly with the flat side of the scraper. Be patient and tilt the pan away from you to get a better perspective. Put pan into fridge or freezer until slightly cool and set. If it gets too hard or too soft, it won't be easy to spread the next layer. You can take the pan out and let come to room temp a little if you need to.

Spread another 336 grams over the chocolate layer. Smooth and chill.

Add enough extract to taste and food coloring to tint the remaining 336 grams pink. Smooth and chill. Wrap the pan and let it set overnight.

Cut into bars of desired size. 1 1/2 X 1/4 inch strips should yield 160 pieces according to the recipe. I cut mine a different size.

These bars should keep for a week covered and in the refrigerator.

Comfort

2010-05-15T23:32:00.000-07:00

What is comforting to you? Specifically what food does your body long for, and do you have any traditional ways of serving that food? I am flying back to Chicago and reading The Gastronomy of Marriage, A Memoir of Food and Love and the following line prompted me to think. Michelle Maisto writes:

Where do our ideas about what’s comforting come from? Is it what we’re fed when we’re young? When we’re sick? Is it the foods of our families?”

I had these grand ideas of what I would cook for my mother when I went to help her. But after I cooked a dish that was new to me, now known as Mom’s Mexican “bowl” according to her specifications, she liked it, and thanked me. “That’s comfort food,” she said, “It comforts me.” She told me the same thing after I’d cooked a casserole she’s so fond of. These certainly weren’t foods that her mother cooked for her; in fact, these dishes were new to her repertoire; something she’d discovered after I had moved out.

When I’m ill, whether it’s from sickness, or sadness, I crave foods from my childhood bowl. It’s plastic; it’s Tupperware. It probably leeches toxins into my body since it was made long before companies began testing the materials used to make our dishes. But when I eat something from it, I immediately feeling at ease. I don’t know if it’s because my mom used that bowl for my cereal (Malt-O-Meal is a favorite!) and for soups when I was sick, but that bowl is a symbol of my mother’s love and comfort when I needed it. Every time I use it, it’s like she’s there with me. I now have a favorite “adult” bowl. Although it does not have any fond memories attached to it; it is a “special occasion” bowl nonetheless.

After an illness, I tend to crave pure, bitter cold apple juice. I don’t know if my body is craving the nutrients the juice provides, or if it is the “safest” introduction of flavor I can take after days of saltines and broth. Other times “mashed” potatoes-not creamed do the trick. Salty, buttery, often lumpy, sometimes cheesy, peppery potatoes eaten with a spoon. Once I’d asked S. to make me some and he used Vanilla Soy milk because he couldn’t find the cream in my fridge. I won’t go into details, but I could not eat them and for a while didn’t trust him to make my comfort foods, though I was grateful that he tried. He’s learning; I’m teaching him as it goes.

Since I leaving home, I have discovered new tastes that I now crave in moments of stress and doubt. My palate is growing, and I am finding new possibilities. There are things that S. cooks that, after a couple of times, I ask for a little more often. I wonder what dishes I’ll introduce to my children, if I have any.

Oftentimes we take for granted that things are only cooked one way. Someone will offer to cook for us and we’ll tell them what it is we want. But when it is placed in front of us looking unrecognizable and strange, we will feel a little insulted and puzzled. What is this, we’ll ask, a little offended. They’ll reply, “it’s the macaroni and cheese you asked for.” Before thinking, we’ll say, “But it’s not how mom makes it” or something to that effect. Unfortunately, the cook will be insulted and become defensive. How do we reconcile these differences when each person expects the same dish cooked their way?

When I reach my destination, I know I’ll be starving. I’ll be craving something simple, and creamy, and salty. S. is picking me up. He won’t know what I’m feeling or thinking, or that I’m sad because I’m missing the one person who has known me my whole life and can easily read what it is I’m needing and know pretty much exactly how to make it for me. I’ll take it easy on him and suggest that we eat out at a place that can make my transition “home” a little easier, and make him feel good too.

Leaving Home

2010-05-15T08:46:00.000-07:00

Today is my last day with my mom and the cats. I came home to help her when she had rotator cuff surgery two weeks ago. Though I am leaving, I am worried about her. She still can't move her arm to drive, cook, clean. I sincerely wish I could stay, but the decisions I would have to make are hard, and negotiating more time off from work wouldn't be fun either. It is tempting to just let it all go and be here with her.

I am grateful for the time I had here, yet I feel like it wasn't enough. I didn't do enough to ensure her comfort after I leave. I didn't cook enough, plan enough, set up enough of a support structure for her in my absence and that weighs heavily on my mind. I know she says that she'll make it, but she deserves more than just "making it." My biggest fear is that the woman who brought me up to be independent will push herself a little too hard and hurt herself. But I know that I have to trust that everything will be ok, but knowledge and feelings are like oil and water. They are each so different, and vital; they exist one within the other, but never the same.

I will be returning to high pollen counts again. I am concerned about how that will affect my asthma (will I get sick again?) and I really hope to get back into running. I haven't had any problems here. As a matter of fact, even with two cats in the house, I have been off of my inhalers for some days now. I will return to my full-time job, the benefits of which are pretty on paper. I will be starting a part-time job in a nice restaurant. I will be planning June's dinner, and something special for August. I will also start planning a wedding cake for the end of July. I haven't done a wedding cake in many years, and I don't care to do them, but it is a favor for a friend and it helps. It will be really simple since they are on a budget, so at least I won't have the stress of a complicated cake with gum paste flowers and pastillage.

I write this in my room while my laundry is washing. The bed is stripped and I am packing my personal items away, once again returning my room to its unoccupied-until I return-order.

The cats are snuggled in with my sleeping mom. They don't know that I'm leaving, but my mom will tell me all about how Minnie is crying, looking for me. She will sit outside my closed door and call and call until my mom opens it and tells her that I am not there. This has been my longest visit so far, since October, so I know it will take her a couple of days to get over it.

Well, I suppose it's time for me to close this and finish getting things together. After all, procrastination never slowed time.

A Thoughtful Break

2010-05-12T12:08:00.000-07:00

After April's dinner, I haven't done much. I'm in Texas, helping my mother around the house. She had her rotator cuff repaired almost two weeks ago. I was prepared to head back and do another dinner by the end of next week, and start a part-time job. She got her staples out today, and the incision looks great. She's excited about her recovery and am happy for her. Unfortunately she's going to have limited mobility for the next 4 weeks.

So, here I am with this huge kitchen but no inspiration. Well, that and no tools. It's kinda ironic, don't you think? I have been cooking, and a couple of desserts, but the oven isn't baking right which took me a couple of tries to figure that out (a fact my dad tells me after I've nearly burned the shortcakes!). I have been keeping in the loop via blogs, Facebook, and Twitter and must admit that I am jealous to be missing out on my Green City Market this week. I've been having rhubarb dreams again, and it seems that everyone is getting their hands on some but me. Rhub and I have been doing this little dance; when I'm not available, she's in abundance, but when I'm ready to bake, I can't find any good stalks because everyone has bought it all! Oh well, c'est la vie! There's always next year, right?

April Dinner: Coconut Panna Cotta

2010-05-02T13:50:00.000-07:00

Coconut Panna Cotta
Marcona Almond Toffee Streusel, Salted Vanilla Caramel, Salted Coconut Chips, Pineapple Foam, Basil Gel and Micro Basil.

I am guilty of not getting stuff done. It's been a combination of time, stress, problems with work, and being overwhelmed with life in general. I haven't updated my blog in a long time, nor have I posted pics from the farm or other projects. I haven't given up hope yet; I hope to get around to some of this soon. See, my mom had surgery a couple of days ago and I'm in Katy for a couple of weeks taking care of her. I hope to get more stuff sorted out and posted while she sleeps between medicine doses.

S. and I cooked another dinner in April sans his friend Ryan. It was a bit more stressful and we were pressed for time since he wanted to get as much as he could from Green City Market on Saturday morning. I was sick starting the previous Saturday with allergies and asthma, and had a cough I could not shake, which meant I couldn't start my prep until Thursday, doing most of it on Friday after work.

Though I'd change a few things about the plating, which came together a la minute (it didn't quite turn out like I'd pictured it in my head), I think I did a pretty good job for the first version. While eating it, I told S. that it tasted like coconut cream pie which is one of my favorite desserts.

Frozen Nougat

2010-04-12T20:32:00.000-07:00

This is something that I made spur-of-the-moment for dinner, after working all day Saturday. I'd made the frozen nougat before, based on Johnny Iuzzini's recipe in his book Dessert Fourplay, for The Candy Bar. S. met me at my place, and initially, I'd planned on just making a salad since I'd found some really good Pear Vinaigrette at Trader Joe's while shopping with K after work. But then, I got to thinking that it would be nice to have something light and cool for dessert. Needless to say, I was very busy, making the nougat, piping it into flexi-molds, freezing them, throwing together a nice almond sponge cake and cutting honey oranges into supremes, all the while trying to think of a sauce. Oh yeah, and putting together a salad of mixed greens (I cheated), shaved fennel, pear, and my new dressing. It came together nicely, so today I finishing a plating and took photos. What would I change? I'd make a little loop out of pulled sugar and garnish the nougat with that, to give it some height. I'd also maybe arrange the segments in the divot of the savarin a little differently.

Note: I did not use cream of tartar and did just fine. You can also substitute the cranberries with any dried fruit, just make sure you cut it small enough and I used almonds and pecans since that's all I had.

Frozen Nougat

75 g shelled unsalted pistachios
25 g slivered almonds
100 g sugar
50 g dried cranberries
45 g chambord
3/4 tsp (3.3 g sheet) powdered gelatin
2 large egg whites
150 g honey-preferably cranberry honey
480 g heavy cream

Warm nuts in oven until hot but not toasted or browned.

Put sugar in saucepan and mix in enough water to make a wet sandy texture. Cook to 285ºF. Add hot nuts and stir until sugar turns white. Scrape out onto a Silpat and let cool completely. Reserve 2 TB for garnish. Break up remaining nuts and put in food processor. Pulse to coarsely chop.

Put dried cranberries in Chambord and heat to rehydrate. Drain well, reserving liqueur. Chop cranberries. Sprinkle gelatin over Chambord.

Whip egg whites and pinch of cream of tartar at medium speed.

Put honey in saucepan and heat to 250ºF.

Melt gelatin (I just put it into the same saucepan I cooked the honey in).

Whipped whites should be holding whip marks; pour honey in steady stream. Add gelatin. Turn to high and whip until bowl feels cool.

Whip cream to soft peak. The peak should easily fall back onto itself.

Fold egg whites into cream, then fold in chopped nuts and cranberries. Fill pastry bag and pipe into twelfe Flexipan savarin molds. Level off tops. Cover with parchment or plastic and freeze overnight. Alternatively, pour into 9 X 12-inch rimmed baking sheet lined with Silpat or parchment and cut squares when ready to serve.

Almond Sponge
(Based on Hidemi Sugino's The Dessert Book)

100 g almond flour
100 g confectioners' sugar
80 g yolks
260 g whites
120 g sugar
90 g cake flour

Whip almond flour, confectioners' sugar, yolks, blus 60 g of whites to ribbon stage. Set aside while whipping whites.

Whip whites until foamy; add sugar in steady stream. Whip to medium-firm peak. (I like to take the whip out, gather some whites on the end and when holding it horizontally, the peak folds gently resembling a bird's beak).

Fold half of the sifted cake flour over the yolks and fold in. Fold in 1/3 of the whites; they will deflate. Fold in another 1/3, then the remaining flour, then whites. Gently spread into two 1/2 sheet pans lined with Silpat mats.

Bake 350º-400ºF for 6 minutes, turn, then bake until top springs back, about 4 minutes. The temperature difference is based on how your oven performs.

The orange sauce was something that came together magically. I say that because I didn't really measure anything. But, I'll give you the ingredient list and you can experiment to your desire!

Orange Sauce

2 honey oranges
honey
vanilla paste
3 cardamom pods
juice of 1/3 medium-large lemon

Peel and cut orange into segments, reserving the juice. Pour into saucepan, add vanilla, a little honey drizzle (maybe 2 TB?), lemon juice, and cracked cardamom pods. Let reduce until thickened, but not too viscus. Let cool, toss in segments to coat.

Pear Ginger Pop-Tarts

2010-04-09T16:40:00.000-07:00

I must confess something: I never ate Pop-Tarts as a child. It's not something I am ashamed of; on the contrary, I'm glad my mom limited my processed/sugary food intake. It's just that for some odd reason, I wanted to make a home-made version of something I've never had before. It could be that I may have tried them once (in college?), but they were so sweet that they put me off and I felt that I wasn't missing anything.

Grocery shopping during the week, I found some beautiful rhubarb in the store and wanted to make something full of spring. Originally I was going to make a strawberry-rhubarb filling. But, of course, when I woke up and went to the store (three to be exact), I only found one that had a few stalks of rhubarb, and they were such puny, soft, pale looking things that I rather felt sorry for them. So, I bought more pears to go with the one I had at home and made a filling.

The dough is a basic pie dough, and the filling is something I put together as I was peeling and coring the fruit.

Pie Dough

350 g flour
1 tsp. salt
30 g sugar
226 g butter, cubed, cold
1/4 - 1/2 c cold water

Pulse flour, slat, sugar and butter in food processor until the butter is cut into pea-sized bits.

Add enough cold (I kept mine in the freezer while I measured out ingredients) to hold dough together. Divide in half, and press into disks. Let rest 2 hours or overnight. You can freeze for up to 2 weeks.

Pear Ginger Jam

839 g pears, finished (peeled and cored)*
60 g turbinado sugar
pinch sea salt
1 1/2 tsp ginger, freshly grated
1 ea lemon, zested
55 g lemon juice (about 1 1/2 medium lemons)

Rough dice pears and place in medium pan. Sprinkle sugar, juice, salt. Cook medium-low heat and simmer, stirring occasionally. Lower heat as liquid evaporates and cook until fruit is soft. Burrmix (immersion blender, or stand blender) and return to pan cooking on low heat to evaporate more liquid. If you spoon some on top of itself, it should hold its shape.

Pour into large shallow pan and allow to cool to rom temp, or chill overnight.

Roll dough to 1/8" thick, cut 3" X 10". Score 5" with a bench scraper. Pipe, or spoon filling onto one side. Don't be too stingy with it, the pastry will puff up some, but overfilling will result in ruptures. Egg wash the edges, fold the top over and seal with the tines of a fork. Cut vents for steam. Let rest in fridge for about 20 minutes.

When ready to bake, egg wash the tops and sprinkle with more turbinado or raw sugar. Bake 400ºF until golden brown.

I took mine to work and people really liked them. I also made some with strawberry preserves I bought from Whole Foods. I didn't want to spend the entire day in the kitchen!

The Candy Bar

2010-03-09T21:36:00.000-08:00

Ok, so it's finished, but not perfect (will it ever be?). I finally caramelized the sugar to the right amount of bitterness to better balance the nougat and chocolate mousse. But, I overcooked the caramel a little bit because it reached temp so fast after adding the cream, making it slightly firmer than I'd like (the previous caramel was much easier to cut). I'd already set the frozen nougat layer on the sponge and couldn't change that, so that means it smooshes out a little when I cut portions and when you cut it with your fork to eat.

Overall, I am happy with the dessert as a whole; the flavors are pretty perfect. So, next time, I'll just reverse the nougat and caramel and be done with it. I'll be giving it away to friends tomorrow and probably Thursday. It's messier to eat than the original version, but this time the flavors are more distinct. Before they were all muddled together in a vague sweetness. Third time around it should be pretty perfect in execution and maybe I'll finally be happy with it.

Projects, New and Old; Big and Small

2010-03-05T17:30:00.000-08:00

It's not every day that I'm struck with the lightning bolt of creativity. More days than not are culinary disasters. Case in point, the other morning I was craving pancakes, and got up to make them. My milk was frozen and so I used heavy cream that I thinned out. DID NOT WORK. No worries, I thought. I'll just make some toast. BURNED IT. So, I got back in bed and waited for lunch time. Macarons. Well, though I've made them successfully at work, I can't at home. They're beautiful, feet and all, smooth shell, but also HOLLOW. Yes, I've been humbled in a lot of my endeavors, but I carry on.

I had countless notebooks, pads, paper scraps-not to mention pages bookmarked under "Recipes to Try," notes in my phone-laying around the house with ideas, thoughts, flavors, sketches, recipes (untitled, I might add and often just ingredient lists) scribbled in them that nag at me constantly. Some are small, like cupcakes for a friend's party, cookies I'm craving. Or making Whoopie Pies to use up a jar of 'Mallow Fluff I found in the cabinet.

While tackling the little things, I've had this larger one lurking in the background. Part of me tried to ignore it, but since I haven't any other excuses, I decided to finish it and test it out. I finally cut, glazed and tasted it today. While I am happy with the initial results in that I don't have to start from square 1, there are a few things to tweak. I won't divulge details other than it's called "The Candy Bar." Since this dessert was built in my half-sheet frame, I'm going to need a lot of friends to help me finish this one off before I can make another one (and pass out pieces of that too). Until then, enjoy this teaser in anticipation.

Eager to Learn Hits a Wall

2010-02-26T18:45:00.000-08:00

Peanut butter powder

Today I didn't do anything interesting in the kitchen. I cooked pasta from a box and heated some Buitoni sauce and grated parmesan over the top. Later, I had a cheese plate, and am currently caramelizing onions for a pizza using Boboli crusts. My friend's potluck birthday celebration is tomorrow and I really haven't gotten excited about it. I think I want to make cupcakes. Yeah, that's now me.

It's not that I'm uninspired; I've got ideas streaming live like ticker tape across my brain. Last night, I couldn't sleep and so I spent those hours online, researching and jotting down notes and flavor profiles. Today I stayed out of the kitchen as much as possible, focusing on laundry and cleaning. For some reason, my passion has been subdued.

I recently told my dad that it takes more energy to pretend to like your job than it takes to actually do the job. It's the slow season in the industry, but that's not even the point. It's hard working for someone who either doesn't see or ignores you. The chefs don't see what you've done before, all of the hard work you've put in, setting standards and standardizing recipes for your department. They don't see beyond their own perception of you which does not include what skills you have, or what you're capable of doing. Hours of being ignored and written off can wear a person down. I put my energy in my home projects, but that seems to have taken it's toll. I'm near exhausted and broke. I want to find a better position at another establishment, but the question is, what is my next move? There's also the choice of finding a job where I can take care of financial obligations, or one where gaining knowledge and experience that will help me in my career in the long run.

I am driven by my desire to learn new things, concepts, ideas, methods, products. I pore over blogs and websites. I sent off for a sample of N-Zorbit, or Tapioca Maltodextrin to make a peanut butter powder for a dessert I made for January's dinner party. I sit in the bookstores and read books, looking at how other chefs have approached their craft. I love our reps who bring us trade magazines!

The things I'm learning and experimenting with now are not new. Powders, gels, foams, these are things that other chefs and pastry kitchens (and savory) have been doing for months and years. And just because I don't have the technology or the ingredients doesn't keep me from wanting to learn and experiment. If nothing else, it makes me want it more. I may be behind the times, but I still have the passion and drive to strive for perfection in the things that I can achieve. I know I won't give up because some day I will find that mentor I feel that I need. I'll find that place that will appreciate the fact that I want to learn and grow. They'll consider me to be an asset to their pastry shop.

Baked Chocolate Mousse, Krispy Rice base with Peanut Butter and Milk Chocolate, Whipped Cream, Peanut Butter Powder

A Birthday Celebration in Courses

2010-02-21T14:24:00.000-08:00

Planning a birthday dinner for a savory chef isn't an easy task. Especially if it also involves an anniversary (1 year), and Valentine's Day (he cooked a birthday dinner for his mother and family the day before so we basically stayed close to home on Sunday). (For Valentine's day, I had thought of doing it over-the-top and having some sort of heart theme with each course. But I think it turned out better this way).

I'd planned, researched, second guessed, changed, finalized, and fretted over the menu. I consulted cookbooks, YouTube videos, websites, blogs, friends, and even the man himself (when I found out his favorite seafood was scallops, I quickly added a course). Once the menu was finalized, I planned the prep, making lists (couldn't live without them), scheduling prep as well as shopping and lying. I made and froze rough puff pastry from Michel Roux's Pastry: Savory and Sweet. I made fresh pasta dough and filling, formed, and shaped the ravioli. I made pastry cream, Nutella cream, soup, balsamic reduction and almost made crackers! I pushed myself and my cooking skills by trying new cooking techniques, revisiting others from my past restaurant experiences, all while trying to remember to breathe and have fun. At one point, I started to overwhelm myself with everything that I thought it would just be easier to buy something and be done with it, but knew deep down inside that I couldn't do that. First, S. really deserved something special and what's more special than taking the time out to do something really great for someone you care about? Second, I had set this as a goal for myself and I don't back down from a challenge, so I stuck with it. Saturday night, while waiting for him to come over I laughed at myself and thought, it's not like he's a paying customer, so if it's not perfect, it doesn't matter. I knew he would at least appreciate the effort! Once I started prepping the dinner and cooking (and had my first glass of champagne!) I started to worry less, and the rhythm of cooking and my instincts kicked in. The timing and coordination I'd learned at NoMI took over and even though I'd never cooked scallops before, and I'm still new at pan searing fish, everything went so well, it was eerie.

After the kitchen had been cleaned, the hastily assembled light studio and camera had been removed, and the rockstar feeling wore off, I looked at the photos (which improved as well). Though I found things with each course I would do differently, it didn't mar the feeling of accomplishment that warmed me. Little touches here and there, that would have given a dish a little more eye-appeal, or some styling changes. Of course, I was limited by my budget, and the fact that I can't have everything I want nor do I have the resources that restaurants have. But this experience has pushed me to think even further outside the box and has given me more ideas to play around with. So, here it is, menu and photos!

Soup

Apple Parsnip Soup
Buttermilk Bread Crouton, Crisp Apple “Slaw”

Appetizer

Pan Roasted Scallops
Asparagus Puree, Browned Butter, Roasted Garlic Parmesan Froth, Radish Sprouts

Entree

Seared Sea Bass
Mushroom Ravioli, Radish Salad, Beurre Blanc

Cheese

Delice de Bourgogne, Prairie Breeze
Balsamic Reduction, Candied Spiced Walnuts

Dessert

Nutella Mille Feuille,
Hazelnuts Nougatine, Chocolate Paint

I even typed up a menu for the evening, listing Thomas Keller as my Sous Chef since I got a lot of inspiration and some recipes from his The French Laundry cookbook. I also got inspiration for the scallop dish from the zen can cook

L2O Pain au Lait Rolls

2010-02-13T20:42:00.000-08:00

Last year for my birthday, I had the pleasure of dining at L2O, a fine dining restaurant that tastefully uses "molecular gastronomy" here in Chicago. I'd done a stage there, unfortunately it did not work out, but I am still quite impressed with Laurent Gras' food philosophy, how well run and organized the kitchen was, as well as the vibe between the cooks. Anyway, months later I had the pleasure of receiving the recipe for their pain au lait rolls via email from Time Out Chicago. These rolls were so good that I chose them more often than the others that were offered in selection from their bread basket. I'd filed the recipe away, and recently had the pleasure of making some for a dinner party. Initially the recipe was converted from weight in ounces to volume, so when I made it, not only did I double-check the accuracy (I found discrepancies) I converted it to a more accurate gram measure. So, pulling out my measuring cups, I converted it correctly to grams (not ounces), and am sharing the recipe with you.

This dough was a pleasure to work with as far as doughs go. And if you've never made bread before and want to try your hand with this one, don't be intimidated by the "turns" because the results are worth the extra effort. I've included both volume and weight measures.

My other changes were: I used 944 grams of flour, adding only enough to keep the dough from sticking during kneading and when I made a half recipe, I used less than 2 yolks for the egg wash.

Yields 50 rolls. Don't worry, they are gone within minutes, making you wonder if you really did make that many!

Dough:
944 g (7¼–7½ cup) bread flour
42 g (about 2 tbsp plus 2 tsp)
10 g (about 2 tsp) salt
8 g (2¼ tsp) dry yeast
718 g (3 cup) milk
184 (13 tbsp) unsalted butter, softened

Egg wash:
5 egg yolks
1 tsp sugar
large flake sea salt

Place first six ingredients in a mixer fitted with a dough hook. Mix for six minutes. Cover and let rise at room temperature for 30 minutes.

Roll the dough into a 60-by-20-centimeter (roughly 2-foot-by-8-inch) rectangle. Taking the dough from the short ends toward the middle, fold it into thirds (same as you would fold a letter for mailing). Wrap the dough in plastic wrap and place in the freezer for 30 minutes.

Unwrap and roll again into a 60-by-20-centimeter rectangle; tri-fold and freeze again for 30.

Repeat for one final time.

After the final freeze, roll the dough to one-third-inch thickness and cut into one-and-a-half-inch squares.

Place the squares on a baking sheet, leaving a half-inch of space between them. Cover the squares with a moist towel and let them rise for one hour or until almost double in size.

After proofing, mix yolks and teaspoon of sugar together in a bowl.

Brush the top of each square with the egg wash, taking care that wash does not drip down the sides. I dip the brush in the wash, and dab the excess against the side of the bowl. Sprinkle lightly with flaked sea salt.

Bake at 375º F for eight minutes or until golden brown, then cool on a rack.

I hope you enjoy these as much as I did!

Rolling . . .

2010-01-08T12:50:00.000-08:00

It's dough time! And that means I've been in the kitchen kneading and rolling, stuffing and filling. I really have to make time to make dough, if you know what I mean. It's not like other cooking methods. You have to develop a relationship with the dough, knead it, let it rest, knead it again, get your hands dirty and tune out the world. And, since I've been home a lot this week, I've had the time. Plus, it keeps me occupied and out of trouble!

Last night I made pasta dough, recipe courtesy of The French Laundry Cookbook and I have to say that kneading for 15 minutes two days this week (my first batch was a, erm, tester batch!) makes for sore heels of hands, but it is one luscious dough to put one's hands on. Today I'll be using it to make agnolotti. I made the chard and ricotta filling yesterday.

Late this morning I made cinnamon rolls because yesterday a friend told me he was eating one and since then, there have been subtle hints for me to make them myself. I had a dream about them, and then remembered ones from Ann Sathers. This morning, "cinnamon rolls would be nice" greeted me when I was clear-headed enough to think. I didn't want to use my recipe from school, so I did a search and landed on Joy the Baker's blog and gave that a try. It too was a great dough to work with, moist, soft, yummy to the touch. Mounting butter at the end of the first kneading brought back memories of making brioche. I didn't have any cream cheese and didn't feel like going out to get some, so instead I spread butter onto the dough before folding it up. As for the filling, I just used what I could find: butter, cinnamon, light brown sugar, and some chopped walnuts I had left from another project. I am certainly going to make these bad boys again, but I think I'll go all out and make cream cheese frosting. Though the flat icing I made worked in a pinch, I think something this decadent deserves an over-the-top, get-your-fingers-sticky-so-you-can-lick-them frosting. Plus the cream cheese will give the rolls a nice tang to offset the cinnamon-y sweet filling. These rolls are so worth the extra effort it takes to make them. The flaky layers come apart freely, just a gentle tug and they fall open revealing nutty, sweet cinnamon and pastry layers spiraling towards the center.

Sigh. I can't believe I wrote this blog with half a roll sitting next to me here. It's time I finish this bad boy so I can find something else to get into.

Restaurant Dessert at Home

2010-01-03T18:26:00.000-08:00

I'm slowly coming to terms with the fact that I have to save money. This isn't easy for me, because I love food and books. I love to eat out, not because I don't like to cook. On the contrary. I love to eat, first of all, but I also like eating out because it can inspire me in the kitchen. Especially desserts. But, with the beginning of the new year, business is slow, and so hours have been cut. This whole not eating out thing sorta got me down. And I've been wanting to go to my favorite little place, Bistrot Zinc, which is only a couple of blocks away. It's the one French restaurant that I must visit when I return from Paris (sadly, might not make it this year), because of the ambiance and the food. And every time that I eat there, no matter how full I am, I have their Tarte aux Pommes. Yesterday, I had a craving that almost drove me crazy, but instead of charging a meal on my card, I cooked at home, and made a little tart of my own. It was almost like eating theirs, if I say so myself. I was rather proud. I had some left over tart shells from the Orange Cardamom Tarts I made the other day. I took the last two apples I had, diced them up, caramelized some sugar, deglazed with butter, tossed in the apples and cooked al dente. Then, after dinner, I filled the shells, drizzled some caramel sauce over, warmed them in the oven, and topped them with some Dulce de Leche from Haagen Daas. I was nervous to eat it, you know that often times what you try to duplicate falls short of the "ideal." But after that first bite, I was in heaven. And I usually don't pat myself on the back. The crust was nice and tender and the caramel was delightful.

And, on a savory note . . .

I've always had an interesting time pan frying fish. S. cooks it so well, I figured I should learn from him so that I could cook it more often. So, I bought sole from Whole Foods yesterday and cooked dinner tonight. With his supervision, I was able to cook the sole (and sauce!) without "stir-frying" it to pieces in the pan. See, I never let my pan get hot enough, afraid I'd burn the place down or something, so it always stuck. So, dinner was successful and I'm a full, and proud cook. And, I guess if I was making resolutions, I'd have to say that tackling kitchen challenges will be the one this year. What's next? Who knows, but I'm excited to start!

I believe in Magic!

2009-12-31T10:25:00.000-08:00

Last night S. and I went to the Chicago Theatre to see Cirque Du Soleil's Banana Shpeel and I feel in love again with magic. Once the show started, I forgot all time, space, anything that would or could possibly happen outside those walls. I was a kid again, giggling at the corny jokes, gasping at the amazing acts, dazzled, beguiled, and then disappointed when the curtain fell. See, I never wanted the show to end. I could have stayed there, fixated for days on end. And then afterwards, I asked S. "Do you think they're eating and trying to come down after tonight?" See, having worked the line, I too have had to wear down an adrenaline filled shift.

I truly believe that if I hadn't followed pastry, I would have been a performing artist. I played piano; my first degree is in music. I've been in a couple of school plays. I've loved musicals since I was a child. There's just something about a performance that entrances me. But instead of working my art on a stage, I work my own magic behind the scenes, transforming egg whites, sugar, butter, flour, chocolate into amazing desserts to delight and astound my dining audience. And to fuel my musical and whimsical side, when I'm home, I sing and perform in the the shower, or around the house. Sometimes it takes all of my energy just to keep from breaking into song on the streets of Chicago! My life is a musical and I'm the star.

Still, I wonder how life is for those performers, behind the glitter and shine. I think of them while I toil in a windowless, hot kitchen, my feet hurting, back sore, disappointed in the world some days. I know what it's like for them, in a different way.

I'm not writing about the end of the year. I know what today is. I haven't had time to sit and reflect on what's happened and I won't do it here. My inventory will remain private, or shared with a few close friends. But I do wish everyone a magical new year with surprises that take your breath away.

I'm sorry, but would you like a Christmas cookie?

2009-12-19T20:27:00.000-08:00

First of all, I must apologize because this might be my lamest post yet. How lame? About as lame as the "snow" we're getting "all weekend." Yeah. Exactly. While my friends post on Facebook how they're playing in piles of snow with their kids, I'm walking to work and home in light, misty condensation, cursing the weatherman. He's getting nothing from me this year (like he has every year).

My second apology is for not photographing the candies I made. Nougat, Darjeeling Tea Caramels, and Pecan Toffee, one side covered in dark chocolate, the other, milk chocolate. I went to Paper Source and bought card stock, ribbons, sticker seals, the works. I cut squares, made paper cones, and put candies in, closed them with many things that didn't work for the most part, shipped off some goodies, and passed out the rest. Yeah, they were cute, but I've got a lot of fine tuning to do.

My third apology is for the quality of the photo that I did post of my Christmas cookies. The lighting is poor, the angle awful, and well, it doesn't show any interest or passion. Let's just say I was tired. That I had a glass of wine as a reward for the home stretch which was interrupted because S. wanted to meet friends for a bite to eat and I'd washed my hair (but hadn't styled it), found myself sobering up while hurriedly sandwiching cookies-darn that one broke, eat it, they'll never know-come back home to pack them up, tie them down, and get them ready for my friends. All this in between snap here, snap there, gotta get to bed so I can go to work tomorrow. Just a few pics as proof that I did do something. Yeah. I was ready to be done with the whole project, and the photos show it. I really need to invest in some good lighting to say the least. I don't get any direct sunlight in here, and lamps aren't cutting it.

Good news is that people love the cookies so far and I'm happy that I was able to make someone's day. These next few days are about getting them delivered and out of the house, so that I can do a massive rest and relax for my own sanity.

The cookies pictured are Orange Cardamom with a Dark Milk Ganache and Amadeus Cookies, which I decided to make in the 11th hour. I'd made sesame cookies, pictured below.

Wishes

2009-12-06T12:30:00.001-08:00

I got home from work to find this photo from my mom in my email. It really made me laugh as remembered our Thanksgiving. See, S. and I went to Texas where he met my family-with the exception of my dad-for the first time. Well, my parents and I are Pescetarians, but we had other family, who, along with S. eat meat, so we decided to roast a hen for them, salmon for us. At some point, I asked S. where the wishbone was on the carcass and he helped me find it. I cleaned it up and took it to my mom. See, when I was growing up, that was my favorite piece of chicken. After dinner, my mom and I would make a wish and break it. Another childhood memory is the experiment where we put a wishbone into a jar with vinegar. After a few days, the bone turned to "rubber." It was nice laughing and sharing memories with my mom.

Browned Butter Pound Cake

2009-12-03T13:36:00.000-08:00

Today has been a semi-lazy day for me. I haven't been out of the house today (it's quite chilly and I did see a few flurries outside the window), but I have been busy with research, cleaning, baking, and dessert planning. Craving something sweet, I decided to make a browned butter pound cake since it has been on my to-do list and I had browned some butter about a week ago.

I got the recipe from another blog, Su Good Sweets when I came across it during a search. It was quite a tempting recipe, but I was busy with other projects, so I bookmarked it for a later day.

Jessica Su's recipe is adapted from Flo Braker. I made a few changes myself, not because I was feeling adventurous, but because I didn't have quite enough cake flour, so I added enough all-purpose to meet the 196 grams. I believe it was around 70 grams. Also, I used vanilla paste and added it to the browned butter as it cooled, and I used sea salt. Since my loaf pan was non-stick, I didn't grease or line it. Overall, I really loved the cake; the texture was soft, moist, and the crumb was a nice size.

Brown Butter Pound Cake
adapted from Flo Braker in The Joy of Cooking

1/2 lb (2 sticks) unsalted butter
2 cups sifted (before measuring) cake flour*, or weigh out 196 grams
5 large eggs
1 tsp vanilla
1/4 cup milk
2/3 cup brown sugar
2/3 cup sugar
heaping 1/4 tsp salt

Brown the butter over low heat until medium. Don't burn the milk solids. Pour into a pan and refrigerate until set. Or, you can keep it in the fridge and take it out with your eggs and measured milk until it all reaches room temp. If your house is hot, don't let the butter get too warm.

Preheat the oven to 325° F. Grease and flour on 9 x 5-inch (8-cup) loaf pan or line the bottom with wax or parchment paper.

Resift the flour twice.

In a medium bowl, whisk the eggs, vanilla and milk.

Beat the butter until soft, about a minute. Add sugars and mix on medium-medium high until light and fluffy, about 5 minutes. I didn't time it, I just beat it until it looked right.

Slowly pour egg mixture in on low speed. Scrape often.

Add the flour in 3 parts, beating on low speed, scraping often.

Spoon the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool.

Needless to say, I'd better cut this baby up, wrap it, and give it away soon. I've had two pieces since I started writing this post and I can still hearing it call to me from the cooling rack.

Early Bird/Christmas Planning

2009-12-02T04:28:00.000-08:00

I can't sleep. Or more accurately, I woke up way too early (4:30-ish) and can't go back to sleep. Yeah, I know, it's not fair, but what am I to do? So, with nothing good on tv, I've been online looking for more packaging ideas for my Christmas goodies. Well, I have ideas, but I think I'm looking for inspiration to perfect what I already have. I want to fine tune a few things.

S. and I had a lovely Thanksgiving at home in Texas with my family. Now, it's December 2, and I don't know where the time has gone! This happens every year, and it never fails; time begins to speed up November 22 and next thing you know, it's January 1. I'm getting that feeling in the pit of my stomach that I'll never get things done in time for Christmas. Before I know it, I'll be rushing to the post office, and trying to deliver goodies almost in a panic, cursing myself for not planning better. Although I've got my candy and cookie menu down, and the packaging squared away, I'm still online looking at what others are doing, or for just the perfect little box and bag. Then I see something great and I start to wonder if I should change this, or do that in addition to what I've already got on my plate. I know, maybe I should just get it done, and then look. That way, it's too late to second guess or make changes.

Years ago my mom and I started a tradition of baking Christmas cookies for our friends and family. Our sources were Better Homes & Gardens cookbook, Martha Stewart's Holiday Cookies (I still have the 2001 and the 2006 editions; only I use the earlier edition more than the other). Since moving to Chicago and working in the industry (yes, I still find time to do all of this), I've expanded to candies and changed my cookie selection. I also bake and package cookies for the Treehouse Humane Society's annual Lights of Love bake sale.

For those of you who are baking items this year, I decided to share some of the things I found online for inspiration and resources. Even if I don't get to use all of them this year, there's always the next!

Nashville Wraps-a great packaging company, anything from cello bags, to boxes, ribbon
Martha Stewart.com-cute paper cones to hide goodies in. Best thing, you make then yourself!
Giver's Log-wonderfully creative ideas and links to sources
Rebecca Thuss-I found this one from Giver's Log site. She does wonderful work. More ideas for presenting your delightful goodies!
Paper Mart
Kitchen Krafts-for those of you who make candies, you'll find confectionary rulers for casting caramels and such as well as other great tools.

So now it's after 7. I should either try to take a nap, or just get cracking on all the things I need to do today. Maybe I'm up so early because I'm just so excited to get started? I dunno, but I do believe in the power of naps!

Happy Holiday-making!

Farm Getaway

2009-08-08T20:03:00.000-07:00

Went to Champaign/Urbana, IL with S to visit friends. We needed to get out of the city. It was my second visit and the goats were just as great as they were the first time.

Breakfast for Someone Special

2009-06-08T20:06:00.000-07:00

Maybe it's the weather-days upon days of rain and grey skies. Maybe it's just that I've run out of steam between working early mornings and appointments and such. Whatever it is, I've been tired lately and a bit uninspired. Between work and many doctor appointments (I think it's just because my birthday is coming up soon) I've been tired enough to take naps. But by my side there has been a certain someone helping me through. Though we don't get to spend a lot of time together with my working mornings and him working nights, out of town friends visiting, birthday celebrations, well-you get the idea-we do what we can.

I remembered him mentioning that he loves scones, and since I've become a bit of an expert making them every Sunday for brunch at work, I decided to do a little something special for him. It took a few days for the menu to come together, but I think it's simple enough that I won't spend the entire morning in the kitchen, but enough of an effort to be special. I often come across food articles and recipes almost every day, and somehow these ideas do stick (though I go to the store and always forget at least one item each trip!). I thought I'd add soft scrambled eggs with herbs, topped with goat cheese to go with the scones, but could not come up with a third item to round out the meal.

While picking up some raw hazelnuts in the bulk section at Whole Foods yesterday, I spied some dried organic blueberries and thought I'd use them for scones. And, though I searched hi and lo for some Devon cream, I had to substitute mascarpone and heavy cream (Fox & Obel had a tiny jar, but it was about $7!). Browsing the produce section I also picked up some small red potatoes and an onion to make skillet potatoes. Menu completed, all I had to do was a little prep before-hand (my place is a cozy studio which makes it difficult to be sneaky) so that the next day would be smooth sailing.

Birthdays, Crawfish and Cupcakes

2009-06-02T22:13:00.000-07:00

I'm feeling a bit under the weather with an upset tummy (can't stand it because it gets in the way of my eating), so this will be a brief post.

This past Sunday two friends celebrated their birthdays with a crawfish boil. I'm not into the little guys, but I went for the shrimp gumbo and the hurricanes. And since it is an unspoken rule that I bring dessert I took cupcakes instead of a birthday cake.

I've had a few ideas (and cravings) in the back of my mind for a while now. Over a year ago, my friend and at the time co-worker Miranda loaned me The Cornbread Book where I found a learned about popcorn flour. I copied a few recipes using popcorn flour and filed that information for a later date.

While thinking about different flavor combinations and ideas for cupcakes, this idea about popcorn kept coming back to me. I shopped for supplies online even before the final product was conceptualized. I went to the King Arthur Flour site and ordered assorted swirl colored muffin cups, a three tiered cupcake carrier (or courier), and brown tulip baking cups when it hit me, a caramel corn themed cupcake!

So, after working and reworking the plan and thinking about several recipes and becoming a little frustrated in the process, here is the final product: chocolate cupcakes filled with peanut butter frosting and topped with ganache, and popcorn-vanilla cupcakes topped with salted caramel frosting and caramel corn. The brown papers were tall enough so that they looked like cones of caramel corn. But to the eater's surprise-and delight!-there was more underneath. I had originally wanted to do a version of the Hostess Cupcakes, but after messing up a few trying to write the names on them, I went with a drizzle (which for some reason, the bag never clogged afterwards, go figure). The only drawback to the brown liners was that they unfolded a little during baking, though I used a muffin pan. I'm thinking that with a thicker batter, they would hold their shape better.

I didn't get a chance to take many photos because I was pressed for time and when I went to take photos at the party, well, guests had already dug in. Though they were a hit, I am still tweaking the popcorn cupcake recipe.

Learning the Keeblers' Secrets

2009-03-27T12:56:00.000-07:00

My mother tells me that at a very young age, my diet was quite healthy. I ate wheat germ, "organic" produce, and did not touch a grain of sugar. Even my baby food was made by hand! Then I began spending summers with my grandmother who introduced me to cane sugar. She baked my birthday cakes (as did my mom) and cookies. I spent summers eating pints of Bluebell Pecan Pralines & Cream ice cream while watching Sanford and Son late nights. I'd return home at the end of those summers a little chubbier and asking for those things my grandmother supplied me I'm sure.

Somewhere along the way I met the Keebler Elves and fell in love with their Pecan Sandies. I can still remember how they felt on my tongue; dry to the touch, they crumbled between my teeth, crunchy and crumbly. Making sure I trapped each crumb between my lips (and those that escaped, into the palm of my hand where they were quickly transported to my mouth), I tasted the butter and nuts as I inhaled. Years later, I've eaten so many different cookies and cakes I can't remember (except for the German Chocolate Cake which is still a favorite of mine), but I'll always remember those sandies.

Last year, we had a group come in to our hotel wanting Pecan Sandies for one of their breaks. My chef asked what they were (his background is French pastries) and I tried to explain them to him. For the recipe, I turned to someone who hasn't let me down in the cookie department: Martha Stewart. My mom and I have baked cookies from her holiday cookie edition magazines for many Christmases, mailing and delivering them to friends and family. Pulling out my well worn copy, I wrote the recipe in my notebook, took it to work and made a sample for Chef. He liked them enough and I was reunited with an old favorite.

Now I keep a container of these cookies in my freezer, pre-scooped and ready to be popped into the oven for a quick trip down memory lane. I hope you enjoy them as much as I do.

Pecan Sandies (adapted from Martha Stewart Holiday Cookies)

1/2 pound butter
1/3 cup granulated sugar
1 tsp pure vanilla extract
3 ounces pecans, finely ground
1 2/3 cups all-purpose flour
pinch salt
confectioner's sugar

Preheat oven to 350ºF.

Cream butter and sugar on medium speed until light and creamy, about 3 minutes. Beat in vanilla.

Mix the ground pecans with the flour and salt, and add to the butter mixture. Beat on low to mix, then increase to medium for about 1 minute.

Using a scoop, portion cookies with bottoms. Freeze on sheet pan, remove, place in freezer safe container, or bake 8 minutes, flatten slightly, turn, and continue baking, 8-10 minutes depending on the size, until lightly browned around the edges.

Remove from oven and dust with confectioner's sugar. Let cool (if you can!) and serve.

New Year, New Look!

2009-01-01T14:48:00.000-08:00

Happy New Year!!

Someone recently asked me, working hard, or hardly working? A little bit of both actually! For a while we were very short staffed at my "new" job, which meant putting in long hours and long weeks, but we pulled through. Needless to say, that meant "hardly working" at home in my kitchen and on my blog. But I've put in my hours and am learning a lot, and I hope to bring more of that here in 2009.

In my seven months at this hotel, I've gone from learning the banquets menu, to establishing breakfast standards, to running breakfast, training others (thank goodness we got two new people in October), to running brunch. Now I'm learning another facet of the pastry business as well as honing other skills. I made it through another year and am looking forward to the next.

I really wanted to post something today, though it will be a brief one. As you can see, there are a few changes to the layout. Though I have neglected to post anything, I have been far from idle. I take pictures of the things we do at work, so there are lots of photos to share, but I may have to upload them another day. We had a super busy New Year's Brunch, so I had to run food between floors with a pulled muscle (I think it's my exterior abdominal oblique) and my shoulders are quite stressed. As a matter of fact I am typing this in bed, with only one heating pad and many sore body parts!

Ok, you twisted my arm. I will leave you with a photo of the gingerbread house I made for the holiday brunch candy table. Please check back for more pictures!

Work Funny

2008-08-02T19:20:00.000-07:00

I spied this on the board in one of the kitchens at work:

"Every morning in Africa, a gazelle wakes up. It knows it must run faster than the fastest lion or it will be killed. Every morning a lion wakes up. It knows it must outrun the slowest gazelle or it will starve to death. It doesn't matter whether you are a lion or a gazelle: when the sun comes up, you'd better be running."
--Anonymous

Returning to our pastry kitchen, I told my co-worker about the quote. Minutes later I asked her, "Are you wearing your running choux?" She was piping eclairs.

Happy Birthday to Me

2008-06-23T17:34:00.000-07:00

I baked cupcakes to "celebrate" the occasion. Nothing too inspired, just chocolate cupcakes filled with a coconut caramel and topped with whipped milk chocolate ganache and salted toasted coconut.

Bye PHC!

2008-05-26T21:02:00.000-07:00

I've finished my job at NoMI in Chicago, IL. It was a little less than 2 years. I've learned a lot and come a long way from my first week there. I started my new job today and the place is quite big; I need to leave a trail of bread crumbs just to keep from getting lost! I am excited for NoMI though, because they have a great new pastry chef, Andres Lara and I saw some great things from him my last few weeks there. As a matter of fact, the above picture is his Caramel Garden.

Starving Art

2008-04-21T11:55:00.000-07:00

"I'm so hungry and the only thing in this purse is paper stuffing!"

Poor thing. She looks like she's starving (or suffering from cramps).

Sorry I've been MIA. I've been exhausted and ill (I can't bring myself to say "under the weather" we're all under it). I've been to the doc and she ran tests. I know what it is, and I am ashamed to say that I'm not taking such good care of myself, but I'm trying. It's not easy to eat right when you have no appetite. So, I've been relying on the odd strong craving for something to get myself to eat. It's almost like I've got a picky toddler to feed! As fleeting as these cravings are, after only a couple of bites, I'm turned off by what I wanted only moments before. Even when it comes to tasting stuff at work, I can't possibly imagine putting stuff I once ate pretty frequently in my mouth. But how can you create desserts without testing them on your palate? I truly am a starving artist! LOL.

Other than coming up with stuff at work, I've not been baking much. I do have three kinds of cookie dough in the freezer though: chocolate cookies that are crunchy on the outside and soft and chewy inside, peanut butter, and oatmeal with dried tart cherries. Perhaps one of these mornings I'll get up early and bake some to take in to work.

Pastry Chuckle

2008-03-26T01:28:00.000-07:00

What kind of ape makes floating islands?

A Meringue-atan!

Black & Tan/C'est La Vie!

2008-03-05T11:06:00.000-08:00

Here's a twist: I'm eating a grilled cheese, nice and tan on one side, and erm, nicely blackened on the other (I'm a little out of practice, ok) and drinking my orange juice from a Guinness glass. It's the new classic!

Not much exciting going on at the moment. Still trying to get through the process of uploading my photos from Paris, working, and trying to work on a few things around the house and at the restaurant. My culinary projects include (but are not limited to): cashew custard, a wine pate de fruit, and new tuiles for the sorbets. I've worked out my blood orange friands (last night, finally!). Yesterday I made a batch of Jasmine Tea Caramels at home. All I need to do is cut, wrap, and give them away (of course I'll keep some here for myself).

Went to dinner Monday night at Sixteen at the Trump Tower with a couple of friends. I didn't take any pictures, but I broke down during dessert and snapped pics with my Nokia. I'll try to get those up by Friday. I'm having to create deadlines for myself, and it's all difficult. I mean, if I don't meet the deadline, what am I going to do?

(The photo was taken in Paris outside the Grand Palais. I wonder if it was any good?)

End of Year Crash

2008-01-02T00:53:00.000-08:00

Thanksgiving came slowly, but it went away uneventful. Next thing I knew, Christmas was here. I spent it at home in Texas with family, quite happy I was able to go home. Last year I had to work, and I really missed my parents because we always spent Christmas together. Just before leaving, I was on a mad dash around the city delivering Christmas candies (I only made three successful candies this year-nougat, Jasmine tea caramels, and Thai chili truffles) to friends. Then NYE was upon us. I had such high hopes for this year. I won't go into detail, but I will say that this time around, only two of us on Team Pastry toasted with champagne, while everyone else cleared out quite early.

And now I sit here the first day of the new year with two fingers washed with hydrogen peroxide, swabbed with anti-bacterial ointment and bandaged. Dry torn, often bleeding cuticles are a hazard of the job.

Now that the busy holiday season is over, I can spend more time in the kitchen (at home), baking and finalizing some ideas I've had running through my head for a while. And I can spend time planning my vacation. A trip to Paris in February. I'm quite excited, but I've been too tired to show it. I've loads to do, I'm even planning a dinner out with friends (girls' night!) who have traveled to Paris in the past year to give me ideas about where to go and what to do.

New Addition to the Family

2007-12-15T00:04:00.000-08:00

Let me preface this by stating that I am such a nerd. I am. I admit it, with a bit of pride. I mean, who buys a kitchen scale and sends her friend a text message about her purchase with the name and model number? Who dreams about getting her box from UPS the night before only to find that it's filled with a Christmas present, not the scale she ordered and feels disappointed? Me. And I feel no shame. None at all. Now that I've gotten that off my chest, I'll tell you all about it.

Today I welcomed home my newest culinary purchase. I'd been meaning to replace my old Salter Electronic Aquatronic scale, purchased in Houston, TX before I moved to Chicago and started culinary school. As a starter scale, it was great, helping me to mise out recipes using pounds and ounces, liquid and dry. Even in school it came in handy, weighing things out for class since we didn't have a lot of scales, and it was digital. But now that I'm in the "industry" and most of the recipes we work with are in grams/kilograms, well, I realized that my trusty Salter didn't quite cut it. See, it measured grams in increments of 5-yes, 5 grams-at a time, which isn't as accurate as it could be. And the fact that it was battery operated started to be more of an inconvenience than an asset because it would shut off if left alone for more than a few seconds, making it frustrating to measure out ingredients. So, after months of online shopping-a tip from a co-worker turned me on to a site called my weigh-I finally found one I fell in love with and bought as a Christmas gift to myself a few days ago. I could hardly wait to get it from UPS and then out of the box. I found it even more difficult leaving it on my kitchen counter while I went to work. And all day, mising out ingredients, I thought about my prize waiting at home for me. It was a toss up between the KD-7000 Professional and the *new* Uber Deluxe 6000. They both had pretty much the same features, with the exception of the KD-7000 having pounds:ounces (both weigh in pounds, ounces, kilograms, grams), but I would have had to purchase an AC adaptor. So, I opted for the pretty, shiny, uber cool scale. I told my friend that I would end up weighing everything in my house, just to use it, but so far, I've just turned it on, played with the lights, and turned it off. Hey, I had to make sure the thing worked, right? This Uber Deluxe 6000 is some smooth baby. The power button is on the back, and on the front, there are two lights; one on the left and one on the right. Hold your finger over the left light and it tares out the weight of the container, hold it for more than three seconds, and it shuts off. The right light controls the modes. It's simple, clean design, no cracks for flour, sugar, and spices to fall into, just wipe and put away.

I'm looking forward to using my new scale next week when I make my Christmas candies and cookies for friends and co-workers. Tonight, though, I'll just leave it out on the counter (just in case I wanna peek at it when I get up at night to get a glass of water) and find a new home in my cabinets tomorrow.

French Laundry, the Cookbook, Not Restaurant

2007-11-27T22:58:00.000-08:00

What does a poor, currently broke (too much dining out I think) pastry cook buy with the last of her cash? The French Laundry Cookbook by Thomas Keller, that's what. I've been eyeing this tome ever since I discovered it years ago. At $50.00, it's not something I would just waltz right in and buy, but I had a coupon from Borders for 40% off in my email and since there's a store a block away from work, I bought it. It didn't help that my co-worker told me that she was going to go buy a book she wanted, which is how the seed was planted. So, I printed out my coupon at work and ran over on my break. I was originally looking for Essence: Recipes from Le Champignon Sauvage by David Everitt-matthias, but they still don't have it in. The French Laundry . . . I would look through the book whenever I went to the bookstore and daydream of food. And now that I have it, I don't know, the anticipation is gone. It sits on my kitchen cart, still in the shrink wrap. I keep thinking I really can't afford it and that I should take it back and wait for payday. But isn't that how the world of money works, when you're out of cash, you get a coupon that allows you to afford something you really want or need, but it expires before next payday?

Anyway, enough bellyaching. I had to roll out puff pastry dough today on the sheeter and let's just say I prefer to roll it out by hand. I understand that it's more efficient, but I get a better feel for the dough when my hands are in it. It looked not too good. I did a better job when I was at school.

77 Posts, last published on Sep 6, 2007

2007-11-25T19:13:00.000-08:00

I was going to title this post, Japonais, but when I saw my stats for this blog, I changed my mind.

Sep 2, 2007. Where did the time go? In between the long days at work, and the agonizing sleepless nights (no, I don't have a sick kid at home, just Mr. Sandman's annoying cousin, Mr. Insomnia) I've lost all sense of time. Thanksgiving has passed and Christmas is just down the street.

I don't have to tell you that I haven't been cooking or baking much, just look at the dust on my blog and it'll tell you. I've just been busy, unimaginative, uninspired. But with everything I've tossed from the fridge and cabinets, I can say I've a very clean kitchen! But don't fret-I'm not starving. I'm well taken care of between the line crew and overnight cooks, so I haven't missed too many meals. It's just on those days when I'm off from work I get a little nervous about what and how to feed myself.

My eating habits are not what I am posting about today, no, I don't want to bore those of you who still read this thing. I'm posting and putting up pictures from my visit to Japonais last week. I went with my soon-go-be-ex boss (he's leaving, not me) exactly a week ago. I'd been wanting to eat there for a long time now, but just never got a chance to go. And when I say chance, I mean, money, and friends to go who had money and were into that sort of thing. But C is leaving soon and wants to do his "restaurant tours" before he leaves, and that was how I got a chance to go.

The restaurant itself is huge! The dining area is spacious, with high ceilings. It's all concrete with wood accents, and a "wall of water" right when you walk in. There's the sushi kitchen, and another kitchen the hot entrees come from, and the menu is divided accordingly. I also hear that downstairs there is another bar (the restrooms are downstairs. I guess you may as well have a beverage while you wait in line ladies.). Everything is large, yet subtle, from the grand mirror mounted behind me above our table, to the muted and elegant colors and textures of the textiles that graced other walls. The seating was interesting, the chairs and cushioned ottomans and tables were at such heights that it felt like you were seated at a traditional Japanese dining table. It was a nice effect, without having to sit with my legs tucked beneath me. The only thing that seemed out of place was the uniforms for the waitstaff-their jackets were a cross between a chef's coat and a lab coat (if you've been to McCormick & Schmick's, you know what I'm talking about).

C and I had three appetizers, a bottle of wine, an entree each, and they sent us dessert, which was nice, but I did want to try out a couple of things. I'd looked at their menu online, and though the dessert descriptions didn't seem outstanding, there were a couple I wanted to taste. Anyway, as usual, I took photos of each dish, with only one coming out blurry. The rest of the photos are up on Flickr, but I'm including the menu descriptions here.

Appetizers
Albacore tuna pan seared with a small salad (this was the special, and I didn't write down the description)
Tuna Flatbread ahi tuna, mochi cheese with olive anchovy sauce on fresh made aha and wakame crust
Crab Cakes pan seared lump crab cakes with soy mustard sauce

Entrees
Samurai Cut Tuna Steak ohba yuzu marinated aji tuna grilled over roasted scallion potato puree and pickled celery salad
"Le Quack Japonais" maple leaf smoked duckw with joisin sauce, mango chutney and mushu wraps

Dessert
Coffee & Doughnuts green tea semi-freddo with warm chocolate and chestnut filled beignets

The End of Summer

2007-09-06T23:28:00.000-07:00

Summer, where have you gone? In between sleepless nights and long workdays, I have lost a large chunk of my year. It started out promising with the first day of the Farmers Market, and ended up here. Me, sitting in front of my computer scratching my head wondering what, exactly, have I done?

I've been to the Market outside my window twice. Yes, twice. Though many a Saturday morning I have found myself (as on many other mornings) awake twisted in my sheets, hearing the first trucks pull in and start setting up. And when the sun starts to make an appearance, I fall asleep, only to wake a few hours later just in time to shower and head off to work. I did manage to go to the Green Street Market. Once. And was too tired really to be impressed with anything. I actually bought something, not because I really wanted to cook and eat it, but because I felt I was supposed to. What little produce I did manage to buy died on my counter or in my fridge. I am ashamed.

My birthday. Yes, who can forget last year's wonderful birthday cake, chocolate and hazelnut that I shot before sharing it with friends. This year I was in the emergency room the day before the event quite ill, but still in the game. I didn't get to celebrate the way I wanted to, let alone bake myself a spectacular dessert. A friend at work baked me delicious cupcakes. I did, however, manage to find a great peanut butter brownie recipe which I baked before summer for a friend's birthday. They were so good, I had to bake them twice again on request.

I also managed to go see my family at the end of the summer. Not a lot of photos were taken this year. I enjoyed other blogs and thought of some wonderful delights which I quickly jotted down and sketched out on many slips of paper and bar napkins, which I'm sure are accumulated in a box somewhere in the closet from one of my just-get-it-out-of-sight-and-deal-with-it-later cleaning schemes.

I need to be more organized, more proactive, more energetic. I need to face the new season with renewed vigor (renewed? since when, last year?) and start baking my apple bread and gingerbread, pies, wonderful, spicy rich treats. Maybe if I start taking vitamins tomorrow I'll be ready in a couple of weeks.

Sesame Street Identity

2007-07-30T00:35:00.001-07:00

You Are Cookie Monster

Misunderstood as a primal monster, you're a true hedonist with a huge sweet tooth.

You are usually feeling: Hungry. Cookies are preferred, but you'll eat anything if cookies aren't around.

You are famous for: Your slightly crazy eyes and usual way of speaking

How you life your life: In the moment. "Me want COOKIE!"

The Sesame Street Personality Quiz

Farmer's Market: Open

2007-06-02T06:16:00.000-07:00

Today is the first day of the Farmer's Market that's closest to me. It's every Saturday from now through October. Excited, and sleepy (I didn't get many winks last night) I ventured over to the ATM and walked to see what's available. What really got my attention were the flowers. I really wanted peonies, but my allergies were acting up. Let me correct that, I really wanted one of everything, but couldn't get too much. The one thing I don't like about my apartment is that there's no balcony, and no direct sunlight.

I did see strawberries and rhubarb, but I'd made a tart a little while back and wasn't in the mood to make another one. Besides that, Thursday and Friday were my days off and I don't know next week's schedule yet, so I didn't want the produce to rot away in the veggie bin. I didn't walk away empty-handed, nor did I leave with anything exciting: beautiful spring onions, dried tart cherries (I just love these things), and a jasmine plant. I'm praying that it will survive inside, and if not, I'll have to send it to a good home. I may end up getting a grow bulb, but that sounds depressing. I may not be the gardener my mother is, but I get the urge play in the dirt every once in a while.

I am looking forward to next weekend since I get paid Friday. Lord help me at the market with a fist full of cash and an empty fridge!

Happy Birthday to Me!

2007-06-01T13:00:00.001-07:00

Well, not yet, almost. I've got 22 days until the big day. I've been busy with work and resting from work, I haven't thought much about the day other than that it's coming up, I'll be a year older, and I want to go out to dinner. And then there's the problem of the cake. I have no idea what I want to bake. For myself. So I need everyone's help. I'm out of ideas about what to make, but I know what I like to eat.

bittersweet chocolate (of course)
coffee
pecans
almonds
peanuts
caramel
vanilla
cinnamon
blueberry
brown sugar
pomegranate
cherries
mascarpone

This is a short list, and I'm sure I'll think of things I've missed. But I need all the help I can get. Post your ideas in the comments.

Thanks!

A Night with the Stars

2007-03-12T22:36:00.000-07:00

Tonight I went with my chef to represent pastry for an off-site event. There were celebrity chefs from the Food Network as well as local chefs. It was an all out event, there was a Chinese woman dancing a traditional dance, they even had a white dragon dancing from the first room where they had the savory food, silent auctions, and entertainment to the second room where we had desserts and a live auction. After setting up and going over the game plan, Chef and I went walking about to see the sights. We separated and as I wandered over to the other side of the hall, glimpsing Ming Tsai, I heard a familiar voice. I look up and guess who turns around . . . Iron Chef America Cat Cora! We chat, she offers me some of her dish, I compliment her, and as I turn away, I see none other than Giada De Laurentiis! There are so many people in the area, I figure I didn't have a chance to go see her before I had to finish setting the food out by 7:30. I made my way to our corner and speak to the other chefs from the restaurant and make my way back past Giada. I see that she is talking to a couple of women so I wait to speak to her. I told her that I watched her show every day after culinary school. She asks me how I like working in a kitchen and I tell her that I'm in pastries and she mentions that she initially went to school for pastries but ended up in savory. We shook hands a couple of times and I never got the feeling that she was looking past me for someone else to come along. She's so personable and nice. Later in the night, as I'm walking back to the kitchen for something else to fill our table, a man approaches. He looks familiar. As he passes me, our eyes lock, he pauses in his conversation to the man next to him, and turns his head to watch me pass. Then it dawns on me. Tyler Florence and I had a moment! At the end of the night, I take him some of our pastries, introduce myself, tell him where I work, it's nice to meet him, etc, all calm and cool. While packing up, I feel a hand at my elbow. Tyler came over to tell me that it was delicious and to thank me. By the time I got back to work, and later at home, my head was spinning. I had a wonderful time, working and meeting famous chefs.

Now I'm home, resting my weary bones, trying to figure out what I'm going to eat, since I haven't bought any groceries in a while. Sigh.

It's time for me to take my head from the clouds, get a bite to eat, relax, and sleep, if I can. I know I didn't do the night justice in my retelling, and I'll remember more details later, but I had to get it down before I go to sleep.

No, I didn't take any photos. I didn't take my camera, I figured I'd be too busy working anyway. I'll do better next time.

A Change in Weather & Orchid Love

2007-02-26T22:06:00.000-08:00

I went home for a long weekend and soaked up a lot of sun and ate quite a bit of food, though that was a rocky start. My first choice was Ninfas, and the location we drove to was closed (looks like for good), and my second choice was closed until dinner. My third choice, Landry's, was open, so we went there. It took some driving around, and I was starving by the time I got there, but as always, it was a nice experience. I didn't get any food shots (did I mention I was starving when I got there?), but I did get a pretty good shot of the mural on the back wall.

Although I didn't do anything really exciting (a trip to Wal-mart is exciting enough for me, since I don't have access here in the city), I enjoyed my time with my parents, eating, relaxing, sleeping in a real, but narrow bed, and the complete silence that is the suburbs. It was so quiet my ears hurt! Mom cooked a really great dinner Sunday night, but she wouldn't let me take photos of the cornbread. We had baked sole, cabbage, squash, and mom baked a blackberry pie which we topped with ice cream from Marble Slab Creamery. We had great rain-free weather, around 68º, sunshine and occasional light breezes.

I'd planned to cook for my family, but my parents wouldn't let me into the kitchen much. I did sneak down early Sunday morning and made omeletes for dad and myself. They turned out rather nice, and the pics were great. It's bliss photographing food in a kitchen that gets sunlight.

I love my mother's tripod and plan to get one as soon as I can. Which leads me to my newest obsession: orchids. I spent two days snapping away on the kitchen floor with a makeshift "studio." Many of the photos came out so well, some almost perfect except for some background flaws. My mom bought the orchid for a friend of hers and I took so many photos, it was crazy. I got some really great close shots which I'll upload to Flickr, and print out some to hang in my apartment.

Now I'm back in Chicago, 30º, snow on the ground (a light covering), wind. It's hard making the adjustment from warm to cold. I'm looking forward to 69º here. This time, the good-bye wasn't so difficult. Perhaps I'm finally growing up?

Sick, God Works in Mysterious Ways, Hungry

2007-02-16T00:40:00.000-08:00

I've spent the past three nights in a fever, cold sweat, chills, tangled sheets. Not nights of passion, but nights of pneumonia, the walking kind. Which is kinda ironic considering I couldn't sit up, let alone stand up for more than 2 minutes at a time (propped up on three pillows mind you). It hit me Monday evening, when my lungs started hurting at work, and I woke up Tuesday feeling pretty bad. Now that I'm on the mend ( actually drank my first glass of cold water today!), all I want to do is eat (though my taste is still a bit "off"), and stay away from orange Gatorade and tacos.

When this girl is sick, she just wants her mother and when she doesn't have that, she channels her and begins to think like her. For instance:

Tuesday morning I wake up with a fever and decide to go to the doctor. I come home, get out of the cab, drop off my prescripts at Walgreens, go to the store to get food, pick up meds (at this time, I'm ready to drop into a grave, I wouldn't care), go to the Chinese restaurant to pick up my food-I called in my order while waiting for my meds. By this time I was in no mood to cook. I call my dad, eat, take meds, then pass out. I awaken sometime that evening, drenched in sweat, a bit delusional, weak, and pissy. I turn on the tv for companionship when it hits me. I haven't tinkled. Now, I'd been drinking room temp Gatorade and water for most of the day, so I should have needed to go by now. I panic, thinking kidney damage and hospitalization and the end of the world. First thing I know my mom would say is "You're not drinking enough fluids, you gotta flush that stuff through your system." So, when dad calls, I calmly tell him about my concern, but he just tells me that I'll go when I need to. Calmed, I relax and take another nap. Later, when my mom calls, I tell her about my concern since I still haven't gone. Of course, she says I'm not drinking enough and I tell her all that I've had. Hours later, I've never been so happy to tinkle in my life.

Moral to this story, mother is always right, and dad is too. It's funny how an independent woman such as myself wants to curl up and be coddled when I'm sick. I want it all, someone to read to me, wipe my brow, and my snot if needs be. Wake me up with soup and my pills, fluff my pillows, keep a straight face when my hair is all over my head and my face is puffy and I look like something from a Thriller video. Bring me the latest gossip mags and run the shower so I can breathe steam. Even though I didn't have my mom, I did have help. My dearest friend brought me some things from the store (she left for China today. For six months she'll remember the "sick me"), the UPS man brought my package to my door and wished me well, my chef offered to go to the store for me. I realized that though I am independent and alone (all of my family is in Texas), I am well loved.

I found out today from my dad that the peanut butter I bought last week to make the frosting for some peanut butter brownies I was going to make for friends was recalled due to salmonella (never trust peanut butter with a fairy on the jar). I had planned to do some baking, cupcakes for Valentine's Day and probably the brownies. I told my mom that if I hadn't gotten sick, I would not have found out about the peanut butter (I've been too sick to watch the news or much tv for that matter) and would have made many others ill. God, in His infinite wisdom does work in mysterious ways, but it would have been nice (or is this selfish?) for a sign that didn't involve my getting pneumonia. Or any other disease or illness.

My tastebuds are still out of wack, but I've been dreaming about fish tacos for a couple of days now. The line cooks at work make some really good ones. I'm starving, but either from the meds or being ill, all I taste is salty and sweet. I also want angel hair pasta with roma tomatoes, shallots, and basil. Or a good cream of mushroom soup, or that yummy risotto they serve at work.

Well, it's time for another taco (oh not another taco) and watch a movie. Today is the first day I've been out of bed this long. I hope I can make it through work tomorrow.

Salmon Caesar Salad 2

2007-01-28T21:20:00.000-08:00

This time, I was able to wait for my batteries to charge.

Not much else going on food-wise. I got a subscription to Gourmet for Christmas and started receiving Bon Appetit from that Sur La Table promotion (spend $50 or more) from a couple of months ago.

Anyway, here's a better photo. Proof I still cook from time to time.

Waiting

2007-01-14T02:42:00.000-08:00

There's nothing worse than fixing a delicious meal and wanting to take a picture, only to find out you need to charge your batteries. One battery is charged, and my salad sits. . .

Ok, fine. Here's one taken with my camera phone. Not the best quality, but I'm hungry!

The Story of Christmas Candy

2006-12-27T20:28:00.000-08:00

Ah, my holidays have passed. I'm not counting NYE since I've only celebrated twice. I did a lot of baking and candy-making this year outside of work, and I'm glad it's over. This is also the first year I've had to work on Christmas and the first I haven't spent with my parents. I got the blues, but I tried to hang in there.

Now I'm going to tell you a little holiday story.

The Christmas Candy that Almost Wasn't
I was excited about making candy this year. Usually my mom and I bake cookies, but I decided to break tradition (maybe part of the reason was I was homesick and baking reminded me too much of what I was missing) and make candies. I'd settled on four pieces of candy, at least two of which would be chocolate: cabernet truffles, cranberry pate de fruit, chocolate nougat, and salted caramels. After an entire day of shopping I was disappointed because I couldn't find many of the things I needed. My off days were split, and returning to work, I felt exhausted defeated. I'd spent so much money and time and yet I couldn't make anything. I couldn't find sanding sugar and cranberries. Yes, I know, cranberries were everywhere last year, one store selling them 2 bags for $4, but this year, I'd gone to three stores and I couldn't even find them frozen! So, staring at myself in the bathroom mirror at work, I said, "If there is a Santa, he'll give me a sign." Next thing I know, a co-worker is telling me that they sell sanding sugar at Williams Sonoma (now why didn't I think of going there, after going to Sur La Table and Treasure Island?) and that she would check for me. Hours later she brings me some sanding sugar and I had my sign. I went home after work and found other recipes for pate de fruits. I ended up making Blackberry Jellies from Sherry Yard's cookbook, The Secrets of Baking. I had pectin, but her recipe called for apple pectin specifically. So, out to the stores again to spend more money and time searching for something that I should have been able to find quickly (in a perfect world, right). While out searching, I got a call from my chef, she'd found cranberries and asked if I wanted her to get them for me. I'd also found cranberries after I'd bought the other stuff for the blackberry jellies. I was able to get everything done, but I honestly don't even want to think about how much it cost, considering the apple pectin was eventually found at a health food store.

I got my salted caramel recipe from the Epicurious website and the first try didn't yield a good product. My caramel was soft and thin, though their recipe suggested using an 8" pan. On my second try, I doubled the recipe for thicker caramels, and cooked my caramel to 252º and it held up beautifully. I also used an 8" pan for the pate de fruit instead of a 9 X 13" for the same reason. My truffle ganache turned out well, but my chocolate nougat was a little too light in color for my tastes. It was still delicious and I used it. I think that next time I will use more chocolate. Anyway, I boxed up 20 boxes of candies and had more leftover, which I took to work for the front of the house staff.

For my truffles, I decided to go ahead and buy a chocolate thermometer and temper my bittersweet chocolate. It only took me two tries and I got them all dipped in one night. By the end of everything, I felt somewhat successful, but at the same time, I'm thinking I'm just going to bake cookies next year. Stirring the chocolate to cool it I was getting nauseated from the smell, me, a chocoholic! But it was worth the effort, everyone loved the candies, all boxed up in cute chocolate brown boxes with labels. I had one lady ask me how much for 50 of each piece. Though I was flattered, I wasn't looking foward to going through all of that again. I should price things out anyway. My closest friend asked me, after confirming that I really did make all of those, if she could order some for next year. Who knows? Maybe I'll do mail order candy next year.

I baked Grammy's Chocolate Cookies from Martha Stewart's Holiday Cookies 2001 Special Issue magazine and my hazelnut cookies for the kitchen staff at work, which everyone raved over. I was surprised, because it's intimidating to cook and bake for chefs. But everyone loved everything and I was happy that they enjoyed them.

After all of that, I think I need a break from the kitchen. But I'm still aching to try out a new Rum Ball recipe. Maybe for New Year's?

The Tree House Animal Foundation raised $6,500.00 dollars on the night of the Lights of Love. I'm already planning on what I'm going to bake next year. I may even bake some cat and dog treats for people to give as gifts.

My Dessert Identity

2006-12-14T11:50:00.000-08:00

You Are a Brownie

Decadent and intense, you aren't for the weakhearted.

Those who can deal with your strong flavor find out how sweet you really are.

What Dessert Are You Most Like?

Raising Money for a Cause

2006-12-12T21:32:00.000-08:00

I used to volunteer at the Tree House Animal Shelter a couple of days a week before my allergies got the best of me. It is a no cage, no kill cat shelter with a special room for cats with FIV and a special program to socialize animals that have previously been abused so that they can learn to trust people again. So many cats in one place had me sneezing, but I made many new friends. It was difficult seeing the little kittens, but they were adopted faster than the older cats. Unfortunately, I had to give that up, but now they are raising money and I am able to use my talents to help a good cause.

On December 14, from 6 to 9 p.m. the Tree House Animal Foundation will celebrate Lights of Love by remembering people and pets that have passed away. They will have shelter tours, gift raffles, a bake sale, and many other activities. Check out their website and stop by on Thursday if you can. If you can't make it, you can still send donations. For $10 they will illuminate a white light to remember someone (or animal) that you have lost, or a colored light for those who are living.

Well, I'd better get back into the kitchen. My brownies are all wrapped up, but I'd better start baking the cookies!

2006-12-09T23:27:00.000-08:00

My life is measured in minutes: 8, sometimes 2, 1, and 5. On the line at the restaurant, we fire (bake) a chocolate spice cake for 8 minutes, which goes on our Chocolate Share Plate dessert. If a souffle trio is also ordered, then we set another timer for 2 minutes, after which we fire the chocolate souffle for 1 minute, then put the tangerine and chestnut rum souffles in the same oven for 5 minutes. In the meantime, we assemble the rest of the desserts, or arrange the items on the plate and call off minutes to each other so that we can get everything out at the same time. Those minutes add up to hours, and days. I'm extremely tired. I've got a pain in my left calf (it's ok, if it was my arm, I'd think heart attack!), I'm exhausted, my body hurts all over in general. I haven't gone home on time in about a week, and went in early a couple of days last week so that I could get a head start on production. I keep telling myself all I have to do is make it to Tuesday. And when things are crazy at work, I think, "I have to come back 2 more days?!?!?!"

Meanwhile, I'm not eating, cooking or baking anything worth posting about. I plan to bake some cookies and brownies for a bake sale for a cat shelter I used to volunteer for by Thursday. I also plan to make candies for Christmas; I got some cute little boxes for them in the email the other day. I've so many plans, all I need is the energy and time to carry them out.

Thanksgiving Trip

2006-11-28T11:34:00.000-08:00

I surprised my dear mom this Thanksgiving by popping out from behind the fridge! I didn't think I was going to make it home for Thanksgiving or Christmas, but about a week before Thanksgiving I found out I was off Thursday and Friday. So, I called up my dad and asked him if he could perform a miracle. I worked two hours longer on Wednesday night in order to get more prep done for the Thanksgiving buffet and went home to pack and finish cleaning and sleep. I got about one hour of sleep before heading to the airport. My dad picked me up and of course, we had to hit a couple of stores for last-minute items. I called my mom on the way home and told her that I'd just woken up and that I was going out to eat since I didn't have any time to cook. I then asked to speak to my dad and since he wasn't there, I told her I'd call back later. By this time, we're in the driveway. My dad goes in first and I can hear mom tell him that I'd called. Next thing she knows, I'm standing right there! She couldn't believe it. She chased me around the kitchen and kept hugging me. After a sandwich, I took a rather long nap, ate dinner, napped through a movie, and was in bed by 9:00. I believe overall, I slept about 16 hours. I needed it. I didn't cook my contribution to the Thanksgiving meal until Friday when we had leftovers. I made Not Your Mama's Green Bean Casserole from the Food Network's Party Line with the Hearty Boys, which I'd seen one day while laying on the couch. I didn't follow the recipe exactly because, first, I didn't have the recipe with me, though I could have printed it out, and second, I don't like sherry. It's basically a form of mushroom duxelles, which we made in Culinary 101. It turned out great, we all really liked it. The only thing I did differently was I blanched my green beans until crisp-tender.

The return trip to Chicago was tricky. I got up at 3:00 to make a 6:00 am flight. On the plane, they had a problem with a battery not charging, so they shut down the plane completely and we sat in darkness for about a minute. They ended up canceling the flight, and I didn't get out until 11:50, which made me about two and a half hours late to work. It was also a coworker's last day, so we went out across the street for a couple of drinks. Needless to say I was up for 24 hours, but I'm glad that I got a chance to go home and see my folks, otherwise, I wouldn't have seen my mom in a year or more.

It was in the mid-70's in Houston, and here in Chicago, it's been in the low 60's. With weather like this, it's difficult to get into the Christmas spirit. I've narrowed down my recipes to 4 candies and hoping they will work, should be able to get those made and out by December 18. I'm looking online for a company that will let me buy candy boxes but not by the case. I'm treating myself to lunch at Big Bowl provided I get out of the house. I'm taking it easy today.

Bumpy Road

2006-11-21T22:39:00.000-08:00

I've had a difficult time lately. I haven't been sleeping well, sometimes staying awake until after sunrise (6:30 - 7:00 am), doze for a couple of hours, get up and go to work, only to start all over again. I think things are settling down now (fingers crossed), since I've been falling asleep around 3:00 am the past couple of nights.

Work was pretty exciting today. Early in the evening there was a fire on the line bad enough that it had to be shut down and everything was moved into the kitchen to the IRD (In Room Dining) line. Thank God for that second line. But then IRD was shut down. The good thing was the fire was contained, we didn't need to evacuate, and we only had about 49 on the books. I gotta hand it to those guys, they rocked and rolled and everything went out pretty well as far as I could see.

Thanksgiving is coming up. I really haven't started cooking or even planned anything at this point. I'm working 8 days straight ending tomorrow and am off Thursday and Friday. I'm tired, but not completely exhausted. I had planned to cook, go to the Thanksgiving parade that morning, relax, and call my family. You won't find me shopping on Friday because I know it'll be crazy out there.

I'd thought about baking and mailing cookies this year, but I've changed my mind. I think I'll make candies instead. That's all I've planned as far as Christmas is involved. I haven't even thought about gift shopping. This will be my first Christmas away from my family. For a while, I was down about it, but I am working through it. It'll be tough this year.

Well, I have to go through my candy recipes, narrow it down to four and start planning.

After a Day of Success . . .

2006-11-09T00:33:00.000-08:00

I tried my second batch of gingerbread souffles. This time, they didn't rise as much and they were a bit too sweet, due to the increase of sugar for the Italian meringue. I'm still messing with the recipe. But at least the gingerbread base is really good.

I don't know about you, but I am ready for the snow. I look outside and see the bare streets and wonder, where is all the snow? While on the one hand, I'm glad that I don't have to walk to and from work with snowflakes being blown into my face, but at the same time, it's difficult to be excited about baking when it's unseasonably warm outside. I want to bake rich, spicy cakes and loaves of crunchy, toasty bread, but even with the window open, it still gets too warm in my home, ruining the effect.

Sometimes I think about baking a sweet potato pie, but other than that, I can't seem to get into the mood for Thanksgiving. Looking at the forecast, there may be some snow on Saturday, but with the high temps, it looks like it'll be more rain than the frozen stuff. I haven't even been in the mood for hot cocoa, let alone baking more than the occasional pizza, or experimenting with souffle recipes. November 13th, the McCormick Tribune Ice Rink at Millennium Park is supposed to open, but with temps in the lower 50's and upper 40's, well, I can't see myself lacing up my skates next week.

What's a girl to do in the meantime? I guess I could turn on the a/c (I haven't found anyone to take it out of the window yet) and snuggle under the covers with a cup of cocoa and pretend while I watch wintery movies on DVD.

Something Sure Smells Good

2006-11-08T00:29:00.000-08:00

Today, I finally baked my apple bread. I've got eight loaves, sitting on my kitchen cart, waiting to be delivered tomorrow. They baked up perfectly.

My trip to the Spice House was a good one. I bought some Dutch processed cocoa powder, and some of their hot cocoa mix to try out. I was staring at the cinnamon trying to decide which one to buy because I thought they were out of my usual choice, the China Tung Hing Cassia Cinnamon. Turns out that they had it in stock, so I didn't have to decide on another kind. I also picked up some Maldon sea salt since I hadn't bought any in a while. A quick stop at the grocery store, then I was home to unpack, cook dinner, and start baking.

My mother introduced me to this recipe. She loves Granny Smith apples, but I don't like their tart flavor. Since moving to Chicago, I've started using different apples, and I've replaced the raisins with dried cherries, cranberries, and even blueberries bought at the Farmer's Market. Needless to say, the loaves are a hit with my friends. Every time I bake it, I have to make sure certain people get a loaf (or two).

Apple Bread

1 3/4 cup sugar
1 cup butter
2 ea eggs
2 tsp vanilla extract
1/2 cup cold coffee
2 3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
2 cups grated apple
1 cup raisins
1 cup nuts, chopped

Preheat oven to 350º. Combine dry ingredients; set aside. Stir vanilla into coffee; set aside.

Cream together the butter and eggs until light and pale. Add eggs, one at a time, scraping down and mixing thoroughly after each addition.

Add the flour and coffee alternately, beginning and ending with the flour.

Fold in grated apple, raisins, and nuts.

Pour into a greased and floured or nonstick loaf pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.

I bake my loaves in nice paper pans which are great for giving. One recipe will yield 4 loaves of the 6" x 2.5" pans.

In the Mood

2006-11-06T22:05:00.000-08:00

For baking, that is. Unfortunately, I'm missing some key ingredients such as cinnamon and eggs. I'm taking care of the mise en place for everything else so that I can bake tomorrow. Good news is that I get to go to the Spice House again! I'm excited.

I'm also excited because I have the cracker recipe from my restaurant. I know you're probably thinking, what's the big deal about a bunch of crackers? But, they're so good. We make them for our cheese plate. Plain and thyme. Anyway, they are addicting. Maybe I'll make some tomorrow and pick up some cheese from Whole Foods.

Things are getting easier at work. The only thing I'm having a bit of trouble with is getting things done at the end of the night. When I leave at 10:30, I have to clean the bakeshop, inventory the croissants (butter and chocolate), ice cream, and tray up the croissants for the next day as well as for parties. I also have to dish up butter and cream cheese if needed. I try to finish up production so I can start at 9:30, but lately the parties and diners end up ordering desserts at that time of night, so I'm trying to get it all done in 40 minutes instead (or less). So the last part of my day is me rushing around so that I don't run into overtime.

Well, I must finish getting everything ready for tomorrow. I'm charging my batteries so that I can take pictures to share.

Vanille Patisserie Closer to Home

2006-11-05T22:06:00.000-08:00

Chalet now sells Vanille Patisserie pastries. Now I don't have to go to their bakery, but it's still a fun trip!

Thanksgiving Practice

2006-11-04T17:10:00.000-08:00

I'm stuffed. I mean, to the point where smelling foods while walking by a restaurant makes me sick. I ate at Bijan's after taking a couple of hours trying to decide what I wanted to eat. I'd had dinner there more than a year ago and remember their barbequed norwegian salmon on top of mashed potatoes with sauteed spinach and fried onions. Luckily they still had it on their menu. For my appetizer, I had the spinach and artichoke dip, which I had been craving for a few days. Other than the nice crackers that looked house made, it really wasn't remarkable. I should have stopped there, or even stopped at half of my entree, but no, I had to include dessert. Not only should I have stopped because I was filling up quickly, but because it really wasn't "worth the wait" as the server stated. Now, I am the first person to say that I don't like sugary sweets, but this melting chocolate cake with cocoa whipped cream and chocolate sauce was not sweet in the least. It was almost like a sugar-free dessert. Not very impressed, I carried my bags (I'd gone to Target to stock up on a few things and Bed Bath & Beyond for ramekins), and my leftover appetizer home (I couldn't let it go to waste), only to waddle to the computer and pat my tummy. I haven't eaten like that in a while, nor do I wish to in the near future either.

Now I'm too full, at the moment, to try out a new recipe I've been thinking over for a while now. It seems that I'm not the only one with souffles on the brain lately. If you check out Michelle's blog posting for November 3, she's been thinking of them as well. I normally I'm not one to really want a souffle, but for some reason I've got an idea in my head and I just have to go with it. That and Chef at work has asked us to taste two souffles. It's good that she asks our opinion (and flattering as I am the newest member of the team) but it also helps me to develop my palate. Which is another reason I've been dining out more often and eating dessert besides.

So, maybe a little tummy massage is in order to help ease some of the discomfort. Maybe I will be able to experiment tonight and report on my findings tomorrow.

The Tardy Foodblogger's NaBloPoMo

2006-11-03T10:40:00.000-08:00

Oh my. Where do I begin? It seems that in my mad week of working out at the gym, getting back home to eat, then rushing off to work for the past seven days, I've missed out on a few things.

1) Almost, my friend's birthday. It was last week and I'd planned to meet her and her friends at a new club to celebrate. But thanks to late customers and stuff to do, I got out late. She met me at a bar we used to go to for a shot. It was a short celebration, but at least we got to see each other. I didn't get a chance to make her creme brulee she wanted. I still have the base in the fridge.

2) The end of October. I did catch snippets of Halloween movies, which I love. I got to see the original movie The Fly and it was pretty cool.

3) Almost missed the changing of the clocks. I think every electronic I own changed over except my cell phone, but in my confusion from waking up I still had to call dad to check. Things got more confusing when I punched in at work. The time clocks hadn't changed yet. Mental fogs are not fun.

4) NaBloPoMo, or National Blog Posting Month. Catching up on blog reading today I came across The Tardy Foodblogger's NaBloPoMo on Michelle's the accidental scientist blog. At least I can begin today.

A week ago Saturday I went to the last Farmer's Market and bought apples to make more apple bread for a friend's mother, lots of dried tart cherries (ate one bag in about 2 days), one bag of dried cranberries (for the apple bread), and chestnut flour. In between working, working out, watching some tv, falling asleep, and trying to eat, I've been tossing around ideas about how to use it. Hopefully I'll get to bake and share soon.

I did get out to a restaurant, posted about it in my last blog posting. Notice anything lately? No photos. I know, I know. My camera is in the closet (unless it got upset over being neglected and walked out) and I haven't touched it since Colorado I believe. I'm sure we will reunite soon.

Good news: I lost about 4 pounds. I am proud.

My brain is frazzled. I had a hard day on Wednesday. I felt like I didn't do anything right according to chef. At one point, I was almost afraid to take a breath. Amazingly, the parties got done, and the restaurant orders as well. But, at the end of the night, she said that I did a great job so I guess that means I can stay. These seven day work weeks do put a strain on me. I know some people have done longer weeks, But I always find it to be more stressful when you start a job anyway, trying to learn and remember, and figure things out, not to mention putting in the actual work involved. I've learned a lot, but I know that there's sooooo much I still need to learn in terms of production.

We had a steward's sale at work. I bought 6 really nice wine glasses (usually $10 each, I checked) for $1 each, and a couple of plates, small tea cups, and a 6" baking pan.

Well, that's all I can squeeze out of my brain at the moment. Now I'm going to finish catching up on everything else I missed!

Farmer's Market and Life at the New Place

2006-10-29T00:56:00.000-07:00

This morning I went to the Farmer's Market, the last day of the season. As the wind blew away paper signs, tent coverings, and the last of the morning's drowsiness, I bought apples and chestnut flour (on impulse). I've never made anything with chestnut flour and the first chestnut I ate was one of those that are in the jar, which I thought were awful. But I'm already knocking around ideas for the flour and am hoping I come upon something delightful. I also bought 4 bags of dried cherries and one bag of dried cranberries to make apple bread for a friend and his mother.

Now that I have the platings down at the new restaurant, I need to work on speed. Which is good in theory, because I do a good enough job, but for some reason, when we get a good rush, sometimes my mind abandons me and I think, oh great, what goes where? But it's a good team, I have backup if I need it and things are going well. We got a review from the Chicago Tribune and we came out with 3 1/2 stars (out of four), the first Chicago restaurant to get such a high rating. My dad said good thing I was there, otherwise, they would have gotten only 2 stars! I'm grateful that I am at such a wonderful place, where I can test my skills, hone them, and learn more. My chef and sous chef give great constructive criticism in such a positive light.

My quenelles are getting better, but I still need practice for perfection! I'm still learning a lot of production, and we have I think three new desserts for the lounge, so that's still more new stuff to learn.

Well, It's that magical hour. I should at least start a movie so I can ease into sleepiness.

"I Pity the Fool" and Creme Brulee

2006-10-26T21:53:00.000-07:00

So I'm having a bit of a tiff online with a friend about the difference in price and food dining experience and quality. It seems that I've been labeled a Food Snob and that's a shame. He asked me what I'd had for dinner and I told him that I ate at Atwood Cafe, a nice little hotel restaurant not far from where I live and shop. The conversation ended like this:

There is a difference. And I'm not offended that you want to call me a snob. I wear the title proudly.

its nothing to boast about - but i dont hate you....just pity you a bit

I'm pitied, and I'm assuming, from his standpoint, a fool. So, according to my friend, there is no difference in the quality, and, actually, cheaper "fast food" is better than the stuff you get when you pay higher prices at finer dining establishments. Also, he said something to the effect that he would be ashamed to say that he spent that much money on food, especially when he could get a weeks worth of food for what I paid (why, pray tell, did he ask then?). I simply told him that there is a difference between "fast food" and even casual dining and more fine dining experiences and that I wasn't ashamed of the fact that I can afford to have those experiences. It seems that he thinks it's ok to try to convince me to be ashamed of the fact that I have money and can appreciate an "expensive" meal, and yet I can't tell him that if he hasn't experienced it for himself, he really can't back up his argument.

Anyway, I'm searching for the perfect coconut vanilla creme brulee recipe, like the one served at RA Sushi. I never really cared for the dessert until recently, and theirs is a really good one. No matter how full of fish and edamame I am, I still have room for dessert! Not one for custard desserts, creme brulee is silky in texture, not like creme carmel (too eggy for my tastes). I am making a rather plain (in my opinion) vanilla version for my friend's birthday, at her request, in a larger pan for some friends of hers. I'll have to let you know how that turns out. My only regret is that I don't have any vanilla beans, just the extract. I bought my torch and two oval dishes last week and can hardly wait to try them out.

Well, I suppose I should make the base so I can get in the bed soon, though that won't make a difference. I won't fall asleep before 5 in the morning anyway.

Day Four

2006-10-15T21:24:00.000-07:00

Ok, so I haven't even posted about days 1-3 yet, and I'm starting on the fourth day. I'll catch you up.

Day 1 Thursday, October 12:
I go in, fill out paperwork, and am shuffled downstairs to get my uniform. Hiding between racks of clothes, I'm asked to try on an extra small and small chef's coat and pants. The x-small coat fits, except that the last button doesn't fasten. The small is too big, but all buttons are fastened (I find out later that I'm not the only one with this problem. It seems that they make jackets for men who, of course, have no hips). I'm then loaded onto an elevator and taken to the kitchen where I'm introduced around and meet about 20 people. I'm not good with names. Let's just say that by the end of the night, I remembered only one name: mine. Anyway, my day starts with me helping another lady wrap brownies for a party the next day. Then the night shift comes in and I start to learn the line, plating various desserts, carmelizing bananas and arranging them in a mold for one of the desserts, learning all the new plates (which look the same to me). Already I notice a difference: here they call their plates china. And room service is in room dining or IRD. Oh, and I forgot to mention that we had celebrities dining for lunch. I'm not at liberty to say which ones and I hope you'll forgive me for that. We also had a celeb staying in the hotel. My first day and I was in the same building as some Hollywood people, man I've arrived! Ha! I ended my shift by cutting a full sheet tray of brownies, and was complimented on my nice, smooth edges by the Pastry Sous Chef. By the end of the day, I stepped off of the elevator, bewildered, took two steps to the security check point and asked him how to get out of the building.

Day 2 Friday, October 13:
I've met everyone working in pastry. And, surprisingly, I remember their names. Everyone else, unfortunately is greeted enthusiastically with a warm smile and hello. I'll learn names eventually. I'm alsy getting more of a feel about how the kitchen is laid out. There's the line for the restaurant and lounge in front, as well as a sushi line, the pastry line, and in the kitchen, there's the IRD line, two dish stations (one for the pots and pans, and the other for china and plastic stuff). I'm steadily taking notes, going back and forth between the line and the bakeshop, trying to commit so many things to memory. At least I remember how to exit the building.

Day 3 Saturday, October 14:
Not doing too poorly for a Saturday rush, though I'm told that it's not as busy as usual, with 161 on the books. Ok. There's three of us on the line, and amazingly, we didn't run each other over. It gets busy and I stick to what I can do because I know it and can do it pretty quickly. Chef checks in with me, and asks how my "quenelling" is, and I admit that though it's good, I still can improve. She tells me to practice in between tickets, that all it takes is lots of practice (reminds me of playing the piano in college. In the practice rooms at 3 in the morning). I don't get much down time since I'm always being pulled back and forth between things so that I can learn. There's a wedding that the Pastry Sous Chef is plating. He takes me down to the banquets kitchen (did I forget to mention that there's another kitchen entirely in the basement?) and I am shown how to assemble the canister and make foam to sauce the plates with. Seems the bakery didn't get the cake order correct, and he's adding a chocolate sauce to compensate. Get that done, and it's back to the restaurant.

Day 4 Today:
Set up the station almost all by myself! A few things I didn't remember. It's getting better. We had a rush and I got behind a little, I'm still having to think through platings, especially the large cheese plate, but no one yelled and it was ok. I tried the cheesecake, which is wonderful, and that's saying a lot because I really don't like cheesecake, when I helped break down the brunch display. We have a chocolate fountain. At least I know where I'm going in the building. The restaurant is on the 7th floor, basement for uniforms, locker, changing (my locker is exact opposite direction from the locker room), the cafe, and of course, to get out is on the ground floor. I think I'll have to buy some ice cream and practice my quenelles. I also have to learn how to maneuver around more people.

And there you have it. That's basically how things are going at the new job. I'm not as tired as I was working at the other restaurant. I'm not having to run the GM and pastry lines, prep for pastry, and prep stuff that runs out for GM, breaking down two stations, then cleaning the back (pastry) and sorting things out in the freezer and cooler. I told a friend that I feel like I'm not really working, since I'm not doing it all. But it feels really good.

Well, I'm going to relax and eat the last piece of blueberry pie I baked a couple of days ago, maybe watch some tv, or start a movie.

The photo is from my new restaurant's web site. This is not a current dessert.

Ooh Wee!

2006-09-26T09:34:00.000-07:00

I am having an absolutely wicked day. I woke early, and before I could return a call, message received yesterday (I've been on pins and needles), I got the call again.

"We want to offer you the position . . . "

Although I knew it was coming, waiting wasn't fun. When I heard the words, it felt a little surreal.

I must say good bye to my first pastry position at Dine Restaurant and join a really good team of chefs at another restaurant/hotel. I am excited and nervous, but I am that way about all new beginnings.

It Began With Nachos

2006-09-15T23:28:00.000-07:00

I was sitting at the airport contemplating taking a picture of my nachos and thought, why not? I'd wanted this adventure to be about food as much as it was about me revisiting my childhood, but food took a back seat this time.

I needed to go back to Colorado and since my dad was living there temporarily, now was the best time. I'm amazed that we were able to pack so much into a couple of days without feeling exhausted or frustrated about making it to see everything. It was good for my camera (I was amazed at the photos I got) and for my soul.

My dad was the best at getting me around to every place I wanted to go (we only missed a couple of places, due tot time constraints). He's a whiz with maps, and all I had to do was sit back and be the shutter bug I was. We visited my old neighborhoods, schools I went to, Red Rocks, Black Hawk for some gambling, and a few other highlights from my adolescence. Too bad some things are no longer there.

I think the trip into the mountains, especially to Black Hawk took the longest, because we kept pulling over so that I could snap mountains, rocks, water, and sky. My dad was patient, but towards the end he threatened to take away my camera! I took many pics at using different settings because I didn't want to take just one or two, only to find out back at home, miles away, blurry photos shot in poor light. Needless to say, I got several great shots of the same subjects!

The photos are on Flickr and as I edit more of the pics, I'll upload them. I took more than 300 pics! Anyway I hope you enjoy looking at these as much as I enjoyed taking them.

Home Again

2006-09-11T01:10:00.000-07:00

Now I'm incredibly sleepy. It's just after 3:00 in the morning and it's hard to believe that just this morning (er, yesterday morning), I was at Red Rocks, walking and climbing around, and now I'm back in the Windy City. I'm sleepy now, but like a toddler, I'm fighting the Sandman (if I go to sleep now, it'll all be over and I'll say "yesterday . . ." I don't want it to end). I'll post pics later, but there are a couple on Flickr now (just couldn't wait).

I'll fill you in later.

Time Flies

2006-09-05T21:28:00.000-07:00

When you're me, apparently. I've done nothing exciting, just working, getting fat (on what, I don't cook anymore?!?), trying to talk myself back into the gym (I went two days this week!), going out with friends, and being tired. I'm slowly getting back on track.

I haven't even had time to catch up on reading blogs, which I'm doing as I type this. Thank God for multi-tasking, but sometimes I'd like to do just one thing at a time.

I'm trying to experiment at work. We had a few slow days and I did a couple of things. I didn't get a chance to finish something I'd started today, but maybe Thursday or next week?

I'm going to visit my dad in Colorado this weekend. Hopefully I'll have lots of pics and food bits to share.

Can't think of anything else to write about. Time has gone by so fast I don't remember all that's happened. I'm sure I will though, once I post this.

Cheers!

Midnight Snacking

2006-08-24T23:27:00.000-07:00

Well, honestly, it is closer to 1:30 than midnight, but still hunger strikes. And, of course, there's nothing in the fridge, since I cleared it out earlier today. But, necessity is the mother of invention, and I did have the makings of a bechamel-based cheese sauce and, of course, Kraft American singles. Always having pasta on hand, I chose penne (I rarely use elbow macaroni).

So, after making a sauce I've never made before (it's simple, I know, and I've seen it done, I'd just never attempted to do it myself), I sat down to eat and thought to myself, why not take a pic and see what happens? I actually got a pretty decent shot before my food got cold.

Now I'm going to go watch Romeo & Juliet, eat my bowl of comfort food and settle down for sleep.

Dumplings!

2006-08-11T02:30:00.000-07:00

Inspired by J's blog Kuidore and my own cravings, I decided to tackle the whole dumpling making process again. Again? I'd made a few dumplings a couple of years ago while in culinary school. I made a chocolate dough with some fruit filling for my final practical, but that's another story. I mentioned it just to say that even though I'd made them once before, I was still intimidated by the process. But, emboldened by mouth-watering photos, descriptions and hunger, I tried again.

For my filling, I made a nice little list and went to the store (late, I might add) and was not happy with the produce at the only store open at night. But, determined to have something to eat, I made do with what I could find: bok choy, cabbage, green onions (the leeks looked horrible), carrots, and garlic. I washed, chopped, and grated until I had enough, I thought, to make just a few for experimentation, intending to make only 16 dumplings. Being raised in my mother's kitchen, I didn't measure anything, just gauged the proportion of everything. I pulled my wok off of the hook on the wall, dusted it, heated it up and proceeded to stir fry my veggies. I added soy sauce and rice vinegar at the end (also removing my nice "early" seasoning) and hoped for the best. The filling was really good, but I wasn't done yet, I had to tackle making the dough.

My first attempt at was not successful; though I used the amount of water suggested a dough did not form. I though perhaps I should measure it after boiling because of the amount of water lost in evaporation. Well, let's just say that I ended up going by instinct. Because flour is affected by humidity, one day and in one city you may use more or less water than in another city or on another day. I added enough off the boil water to make the dough and kneaded and kneaded until I thought it was pliable enough. It's funny how when you haven't made dough in a while, you are back at square one, wondering if you did it right and when will it look like it's supposed to look.

Well, waiting for the dough to rest 20 minutes, I rechecked my internet sources, just in case. I was fortunate in that I found my little rolling pin that came with my gumpaste flower kit, and rummaged through my Rubbermaid tub filled with kitchen stuff to find my round cutters. So far everything was working in my favor. When I returned to my ball of dough, magically, it turned out well. Nice and supple, not too dry, not too wet. I rolled it out into a nice little log and started sectioning it out. It didn't need a lot of extra flour and cut beautifully. I rolled each section into a ball before flattening it and then rolling it out. I remember my friend telling me that you roll the edges thinner than the center. I tried to keep this in mind as I rolled, cut, and then filled and pinched each dumpling closed. I must tell you that through this process, my excitement grew until I had 16 really cute, ok, beautiful dumplings lined up on my half sheet pan. I was like a proud mother watching my line grow. I put most of them in the freezer, and cooked 5. I still have 2 sitting in front of me, not because they're not great tasting, but because this typing and editing is slowing me down. I am rather proud of myself.

I tried to photograph the process, but not only did my camera tell me that my batteries were running low, I also discovered that I really need another person around to document the process. So maybe I'll make some for a friend and have them take the pictures.

Well, I should finish eating these two dumplings and go to bed. After all, it is almost 5 in the morning!

P. S. I visited a couple of pastry shops the other day. I took some pics of the desserts, but I didn't like how they turned out. So, I'll have to hold off eating the yummy pastries so I can retake the photos, and post about all of that later this weekend.

Adventures At Work

2006-08-09T11:53:00.000-07:00

Well, I made it through another week. The highlights are:

Saturday night we had a wedding reception for about 145. Nothing unusual about that, but around 6 there was a loud BOOM! and the lights went out. For about 4 hours. We had to move the reception to the restaurant where we could use the natural light. We also had to draw out the reception so that they could work on restoring power. The lights came back on and things went off ok after that.

I ate my first oyster. I'm as surprised as you are (mom & dad). I'm sure the shot of Seagrams that followed the shot of oyster helped. It wasn't too bad, the way it was served, and I didn't get sick afterwards.

Now I'm off and waiting for a friend to come over. Don't know where we'll end up going out to eat, but maybe it'll be something exciting.

Cupcakes

2006-08-03T16:34:00.000-07:00

Ok, so I did say it was too hot to cook, but I ended up baking last night, after the sun went down. I made chocolate cupcakes and experimented with frosting. My goal was to come up with a good chocolate coconut buttercream, but while the frosting I ended up with was edible, it didn't possess that wow effect I was looking for. Sprinkling some coconut on top did help with the coconut flavor, but I really wanted a stand alone buttercream.

And yes, the photo isn't great, but I wasn't very inspired to take a great pic this time around. Perhaps when I try this experiment again?

Please, dear readers, forgive my half-assed attempts to bake, photo and post. Next time, I promise, to do better.

Now, I must go to the store to get some pineapple juice. I'm making pina coladas with the leftover cream of coconut.

Crème Fraîche

2006-07-31T23:52:00.000-07:00

I was talking to my haiardresser about food at my last appointment and we ended up talking about creme fraiche, which is a heavy cream slightly soured with bacterial culture, not as thick or tangy as sour cream. I had never used it before, nor had I heard of it before my culinary education, at least, not that I can recall. We make and use it in the kitchen in our cheesecake and serve crème fraîche whipped cream with our strawberry shortcake. Anyway, she had asked me where she could find it, and my mother had asked this same question months before. It's easy to make, and very easy to incorporate into everyday cooking. It's refreshing, tart, and delicious. Though I did find some at my local Treasure Island store, I will share our recipe, and one I found in the Chicago Tribune (this is the general website. You may need to sign up to view the food section).

Crème Fraîche
1 quart heavy whipping cream
1 quart buttermilk
2 lemons

Mix cream, buttermilk, and lemon juice. Cover and let sit at room temperature for 24 hours. Refridgerate thereafter. Strain and use as needed.

It should smell like sour cream. If it has an off, cheesy smell, toss it.

Chicago Tribune

Crème Fraîche

Total time: 2 minutes, plus two days standing time and overnight refrigerating time
Servings: 16

Ingredients:
2 cups heavy whipping cream
4 Tbsps. cultured buttermilk

1. Heat the cream and buttermilk in a saucepan to 100 degrees. Remove the mixture from the heat and pour it into a glass container. Cover with plastic wrap and store in a warm spot for 24 hours, until somewhat thickened.

2. Put the crème fraîche in the refrigerator overnight. Take it out of the refrigerator and let it sit in a warm spot for another 24 hours. This will further thicken the crème fraîche.

3. Put the crème fraîche back in the refrigerator until ready to use. It will keep for up to 10 days refrigerated.

Nutrition information per each serving of 2 tablespoons:
104 calories; 1 gram protein; 1 gram carbohydrates; 0 fiber; 11 grams fat; 7 grams saturated fat; 41 mg. cholesterol; 15 mg. sodium.

This recipe is also from the Chicago Tribune website.

Fingerling potatoes with crème fraîche and chives

Total time: 25 minutes
Servings: 4

Note: Adapted from chef-owner Suzanne Goin of Lucques restaurant

Ingredients:
1 1/4 pounds small fingerling potatoes
1 Tbsp. kosher salt
4 Tbsps. butter ( 1/2 stick), cut into pieces
3/4 tsp. fleur de sel
1 Tbsp. finely chopped parsley
6 Tbsps. crème fraîche
1/2 tsp. freshly cracked black pepper
2 Tbsps. sliced chives, 1-inch long

1. Place the potatoes in a medium pot and cover with cold water by at least 4 inches. Add 1 tablespoon kosher salt. Bring to a boil, turn down the heat and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Drain the potatoes and set aside, reserving a cup of the potato water.

2. Return the potatoes to the pot over medium heat and smash them slightly with a hand masher.

3. Add the butter and fleur de sel. Stir to coat the potatoes with the butter.

4. Add about 3 tablespoons of the reserved potato water to help coat and glaze the potatoes. Adjust seasonings and stir in the parsley.

5. To serve, place one-half cup potatoes on a serving plate. Top with a generous tablespoon of crème fraîche, a pinch of cracked black pepper and chives.

Nutrition information per serving:
308 calories; 4 grams protein; 30 grams carbohydrates; 3 grams fiber; 20 grams fat; 12 grams saturated fat; 61 mg. cholesterol; 238 mg. sodium.

If You Can't Take the Heat . . .

2006-07-31T23:34:00.000-07:00

Oh please. These days, it's so hot and humid in our kitchen I wonder why the hell I would want to build a career in one. I spend my days trying to get into the freezer as often as I can. If I could take out each french fry at a time for an order (and I don't even work on that side of the line), I would gladly do that. I go into the freezer to count items for inventory and take my sweet time, when once, long ago (was it really that long ago?) I would run in, grab what I needed and run out. And if I didn't find it in the 2 seconds I was in there, then I probably didn't really need it anyway. Who would have thought that months ago, some of us stood in the kitchen in scarves, hoodies, and hats, volunteering to work the grill just so we wouldn't freeze? It's so hot, that one of the lights near the gas range goes out periodically. It's so hot, I repent my sins so that I won't have to continue suffering in the afterlife. Do you get the point, or must I go on?

It's too hot to eat and yet my stomach still knows hunger. I can't think of food, but if I don't eat, I know I'd pass out. Yesterday one of the guys made guacamole and I ate a ramekin full with a spoon. He chuckled at me, "spooning it." Besides the fact I love the stuff by itself and would gladly eat it in spoonfuls, who wants to fry up tortilla chips? And yes, we cut the tortillas and fry them to order.

Needless to say, I haven't baked anything at home in a while, and cooking consists of warming up something I've brought home. I have many ideas for desserts but they require the use of an oven, and until it cools off some, they will remain ideas. I do owe someone a batch of birthday brownies, and someone else deserves a little treat, so I'll be baking in the morning.

If I could, I'd probably eat an Original Rainbow Cone every day for every meal. I miss those cones so much. I would love to make ice cream myself, but I don't have an ice cream maker, and today at work I was reminded that before you can enjoy that delicious cold treat, you must stand over the stove and stir, stir, stir your custard base, and let me tell you, standing over a hot stove stirring a stockpot full of vanilla base will put anyone off of ice cream for a while. Unless it's Ben & Jerry's.

It's hard to believe that August is upon us. Just a couple of weeks ago, it was cool enough to require a light sweater-yes, sweater. It was chilly on the 4th, watching fireworks with friends on a coworker's deck. I am looking forward to Fall and baking bread. Until then, I'll let someone else do the cooking, or stick to cheese sandwiches.

Human Hair Soy Sauce?

2006-07-27T12:56:00.000-07:00

I read this on the boingboing site and it's so incredible, I thought I would post it here.

Soy sauce made from human hair
Tracy says: "This article is about cheap soya sauce that is being manufactured in the East as an alternative to the original. The 'secret ingrediant' is amino acid syryp, a concoction consisting of 'human hair ... gathered from salon, barbershop and hospitals around the country' which is then filtered to remove unhygenic matarials such as '... condom, used hospital cottons, used menstrual cycle pad, used syringe ...' The Chinese government has banned the production of this kind of soy sauce, although not the production of amino acid syryp."

Article

Donut Identity

2006-07-22T11:37:00.000-07:00

You Are a Caramel Crunch Donut

You're a complex creature, and you're guilty of complicating things for fun.
You've been known to sit around pondering the meaning of life...
Or at times, pondering the meaning of your doughnut.
To frost or not to frost? To fill or not to fill? These are your eternal questions.

What Donut Are You?

Thanks to Jasmine's blog, I now know my true identity. Now my day is complete!

Speaking of donuts, where's the nearest Krispy Kreme? . . .

More Info on The ORC and a Bit of History

2006-07-07T10:49:00.000-07:00

After more research, here's what I could find. This place so far south, it seems to be in the middle of nowhere. I did tell my friend that I would pay for her gas if she would take me even it only once every other month!

Ok,Chicago's Very Own: The Original Rainbow Cone

Jane Boal
Reporter/Producer

August 12, 2005

If you're looking for a delicious way to cool off during this unusually hot summer, Jane Boal takes us to the south side to experience The Original Rainbow Cone.

"Every summer we have to come for Rainbow," says one customer.

Licking Rainbow cones on hot summer days has been a Chicago tradition for nearly 80 years.

"It tastes, uh," says Malaura, age 7.

"Like the color of the rainbow!" says Eric, age 5.

Since 1926 the 'The Original Rainbow Cone' on Chicago's south side has been piling up and serving layers and layers of this unique treat to ice cream lovers.

Dolores Lulinski works nearby and has been coming to The Original Rainbow Cone for. . .

"...at least 50 years- ha ha ha, it's hard to believe," Dolores says.

Current Owner, Lynn Sapp-Stenson says customers line up all the way down the block during busy times.

"I'm the 3rd generation," Stenson says.

"People still line up today like they did before to come and get ice-cream, but now they don't wear suit and ties and hats, ha ha ha. This is my grandfather that started the business," Stenson says.

Lynn's grandfather, Joseph Sapp came up with the idea to slice and layer the ice-cream so that all five flavors could be enjoyed in one bite.

Joe Sapp was an orphan who worked in the nearby fields. He wanted a fruit and nut combination of ice cream... so he developed the recipe, including the Palmer House flavor, which is a cherry and walnut in vanilla.

"Okay I'm making a rainbow with chocolate, strawberry, Palmer House, pistachio, and then I'm gonna top with some orange sherbet and that's the Original Rainbow Cone, 80 years of tradition in Chicago," Stenson says.

The pink stucco building is located in the Beverly neighborhood, near 92nd on Western Avenue. They also offers food, hand made waffle cones, root beer floats, sundaes and a variety of ice-cream cakes.

Steve Strode is from Chicago, he says the ice cream is refreshing and the place is unlike most other ice cream parlors.

"It has more of an old fashioned kind of atmosphere here," Strode says.

One of Chicago's Very Own, 'The Original Rainbow Cone'- rich in local history and flavor.

The Original Rainbow Cone Company is requesting all past employees contact them for their upcoming 80th year celebration party. The Original Rainbow Cone (773) 238-7075.

RESOURCES
The Original Rainbow Cone
9233 S. Western Ave. (near 92nd)
Chicago, IL 60620-6233
(773) 238-7075

(new location in Wisconsn - located behind Wausau Art & Framing)
The Original Rainbow Cone
Washington Square Mall
322 Third St.
Wausau, WI 54403
715-845-7860
Copyright © 2006, WGN-TV

More info:
Rainbow Cone Turns 80

(I cut and pasted this and it was difficult not to correct a few things. I kept it original. I am more like my mother than I realize).