This was Tyler's group's presentation:
Our groups tasted pretty good, too. :)
Saturday, August 22, 2009
Night Class
Ceiling collapsed in the living room today, so I couldn't make it to my normal class. I did make it to the night class for the silence of the lambs (read: my group mate mutilated the lamb chops). They turned out alright.
Another classmate made chicheme. According to Frommer's:
A local favorite in the outskirts of Panama City (mostly sold at roadside stands) is chicheme, a corn-based beverage mixed with water, sugar, and cinnamon. Panamanians tout the drink for its nutritional properties.
My classmate also added coconut milk and condensed milk and served it with the sketchy ice that comes from the black bin of mystery. Yum!
Here's a recipe:
CHICHEME
1 pounded maize (corn kernels)
8 cups of water
1 teaspoon salt
1 tin sweetened condensed milk
1 milk tin cream
1 teaspoon vanilla sugar to taste
The day before serving, soak the corn kernels in 8 cups water.
On the following day, add the salt and cook until the corn is well done. Remove from heat and let cool.
Stir in the condensed milk and cream. Add vanilla sugar to taste.
Another classmate made chicheme. According to Frommer's:
A local favorite in the outskirts of Panama City (mostly sold at roadside stands) is chicheme, a corn-based beverage mixed with water, sugar, and cinnamon. Panamanians tout the drink for its nutritional properties.
My classmate also added coconut milk and condensed milk and served it with the sketchy ice that comes from the black bin of mystery. Yum!
Here's a recipe:
CHICHEME
1 pounded maize (corn kernels)
8 cups of water
1 teaspoon salt
1 tin sweetened condensed milk
1 milk tin cream
1 teaspoon vanilla sugar to taste
The day before serving, soak the corn kernels in 8 cups water.
On the following day, add the salt and cook until the corn is well done. Remove from heat and let cool.
Stir in the condensed milk and cream. Add vanilla sugar to taste.
Thursday, August 20, 2009
Money CAN buy happiness
What can $15 buy you in Georgetown? Six fantastic cupcakes that do not disappoint in texture, flavor or appearance. Georgetown cupcakes deserve the hype with their simple and classic cupcakes. These are the cupcakes after surviving a twenty minute hike from Georgetown to Rosslyn in the D.C. heat.
L-R Top: red velvet, vanilla, key lime Bottom: chocolate^2, chocolate^3, mixed berry (yes, I ate all of them today, I am an infinitepig after all)
The light streaming through the windows was so nice I had to post a picture of it.
I've never had a morel, but they have to be good at these prices! $300.00 per pound at Dean and Deluca's!
L-R Top: red velvet, vanilla, key lime Bottom: chocolate^2, chocolate^3, mixed berry (yes, I ate all of them today, I am an infinitepig after all)
The light streaming through the windows was so nice I had to post a picture of it.
I've never had a morel, but they have to be good at these prices! $300.00 per pound at Dean and Deluca's!
Wednesday, August 19, 2009
Jaded? A little bit...
Chef Matt lent me yet another book! This one is by Anthony Bourdain, who I think is absolutely hilarious in his expression of misery. The first couple pages already had me busting out laughing like a crazy on the Metro today. I look forward to the rest of the book.
Chef Cirello (of the Art Institute) mentioned her dislike of that book and instead recommended the book about Mario Batali called "Heat," which will be my next pleasure reading conquest.
So, after the disappointing chocolate cake experience I had yesterday, I was very reluctant to try the cake at the POV Terrace. Chef Matt egged me on to try it...and boy am I glad I did! It was soooooo good! The warm dark chocolately interior just oozed out of the delicate cake. Then paired with creamy vanilla ice cream. This was the best dish I've had off of Jean George's menu thus far. I also learned that he was credited with inventing the molten chocolate cake dish in 1987. No wonder it was so perfect (oh, that's a Kulfi dessert in the back, haven't tried that one yet).
I found the recipe at Martha Stewart's page:
Ingredients
Makes 4 individual cakes
8 tablespoons (1 stick) unsalted butter, plus more for molds
2 teaspoons all-purpose flour, plus more for dusting molds
4 ounces bittersweet chocolate, preferably Valrhona
2 large whole eggs
2 large egg yolks
1/4 cup sugar
Directions
1. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
2. In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
4. Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
5. Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
6. Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
Chef Cirello (of the Art Institute) mentioned her dislike of that book and instead recommended the book about Mario Batali called "Heat," which will be my next pleasure reading conquest.
So, after the disappointing chocolate cake experience I had yesterday, I was very reluctant to try the cake at the POV Terrace. Chef Matt egged me on to try it...and boy am I glad I did! It was soooooo good! The warm dark chocolately interior just oozed out of the delicate cake. Then paired with creamy vanilla ice cream. This was the best dish I've had off of Jean George's menu thus far. I also learned that he was credited with inventing the molten chocolate cake dish in 1987. No wonder it was so perfect (oh, that's a Kulfi dessert in the back, haven't tried that one yet).
I found the recipe at Martha Stewart's page:
Ingredients
Makes 4 individual cakes
8 tablespoons (1 stick) unsalted butter, plus more for molds
2 teaspoons all-purpose flour, plus more for dusting molds
4 ounces bittersweet chocolate, preferably Valrhona
2 large whole eggs
2 large egg yolks
1/4 cup sugar
Directions
1. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
2. In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
4. Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
5. Preheat oven to 450 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 6 to 7 minutes.
6. Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.
Tuesday, August 18, 2009
Shriveled Hearts
We have a new sous chef in town, Chef Michael. I don't know his background yet, but I'm sure it's something impressive. Anyway, he took a look at my station today and saw that my celery hearts were dried and sad, so now I have to store them in water like the radishes. Ehh...not too big a deal, until Chef Matt told me that Chef Michael has a reputation for giving people the axe. Up oh... The celery is now in water and will be until otherwise noted.
UPDATE: Storing celery slices in water turn them clear, but they do stay crunchy.
UPDATE: Storing celery slices in water turn them clear, but they do stay crunchy.
Monday, August 17, 2009
Deserted Dessert
Chef Matt went MIA today for a little bit and we were all wondering how to plate a chocolate cake. So, after that incident because the chocolate cake was 20 min in before it got plated (our goal is appetizers within 3 min of ordering)....he showed us how to plate a cheesecake plate (which is extremely soggy).
I also dropped by Firehook Cafe today to buy a slice of chocolate cake. I pass it everyday on my way to work and I have to say that I am not incredibly impressed. Here's the lady slicing up the beautiful cake.
The cake was a little dry and the icing was too buttery. It was like eating a stick of butter, not much flavor at all.
I also dropped by Firehook Cafe today to buy a slice of chocolate cake. I pass it everyday on my way to work and I have to say that I am not incredibly impressed. Here's the lady slicing up the beautiful cake.
The cake was a little dry and the icing was too buttery. It was like eating a stick of butter, not much flavor at all.
Sunday, August 16, 2009
Dinner in a Movie
Willette and I saw Julie and Julia today. It was really cute, but a little long. It made me want to go out and buy The Joy of Cooking and Mastering the Art of French Cooking. I would love to have a nice kitchen, unlimited food budget, unlimited time and unlimited stomach space to try out the recipes.
During Rick's visit we went to the Julia Child exhibit at the American history museum. She had every knick knack known to man stored in that kitchen. Love the color! It's like Tiffany's. ;)
Saturday, August 15, 2009
Time for Tennis
I exchanged my Sketchers that were losing their soles for a new pair today. If this pair falls apart, I am going to buy some Crocs next. I also bought sweatbands for your wrists to help with the burning my wrists issues that I have. Sexy!
Friday, August 14, 2009
Vindictive Vinegar
Foiled by vinegar again! This time it was a braised celery recipe. The recipe called for white wine and I put white wine vinegar into it. DAMMIT! The product looked fine, actually the color turned out better than it would have if it was in white wine, but it smelled and tasted terrible!
I also tried making the parsnip puree which turned out much much better, especially topped with bacon. Yum. Chef Lipford said it needed more salt and pepper and it was too cold. My taste buds were shot at that point that I didn't trust them, but I added more salt, I should have warmed it under the salamander. Otherwise it tasted like mashed potatoes, but a little bit sweeter.
Clawson made kebabs and Stephanie and Tiny worked on the butternut squash. The kebabs looked good, but i didn't get to try them.
The butternut squash needed a little more sugar and the cuts were uneven, so they cooked unevenly.
Took my cupcake from yesterday to Chef Fleckenstein's class. One girl recommended the Georgetown Cupcake's recipe and Chef Fleck recommended the chocolate cake recipe off of Hershey's website. Both are listed below.
Georgetown Cupcake
Georgetown Cupcake's Chocolate Ganache Cupcakes
The Washington Post, November 5, 2008
Course: Dessert
Summary:
Here's the winning combination: moist and chocolaty cake with just the right amount of rich ganache frosting on top.
Valrhona cocoa powder and Callebaut chocolate are sold at Sur La Table stores; call for availability.
The cupcakes are best when served on the same day they are made. If the cupcakes are dipped once, you'll have about 1/2 cup of ganache left over.
Makes 18 cupcakes
Ingredients:
For the cupcakes
1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
8 tablespoons (4 ounces) European-style unsalted butter, such as Plugra brand, at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract, preferably Madagascar bourbon
1 cup whole milk, at room temperature
1/2 cup Valrhona cocoa powder, sifted (see headnote; may substitute another good-quality cocoa powder)
For the ganache frosting
1/2 cup heavy cream
1 cup Callebaut semisweet chocolate chips (6.4 ounces; see headnote; may substitute other good-quality semisweet chocolate chips)
Directions:
For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
For the ganache frosting: Lay a large piece of wax paper on the work surface.
Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.
HERSHEY'S Kitchen's
Black & White Cupcakes
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk or sour milk*
2 eggs
1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
VANILLA FROSTING(recipe follows)
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups.
2. Combine dry ingredients in large bowl. Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.
3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. Frost with VANILLA FROSTING or "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 30 cupcakes.
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup,
VANILLA FROSTING: Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Melt 1 stick (1/2 cup) butter or margarine; stir in 2/3 cup HERSHEY'S Cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 teaspoon vanilla extract beating to spreading consistency. About 2 cups frosting.
I also tried making the parsnip puree which turned out much much better, especially topped with bacon. Yum. Chef Lipford said it needed more salt and pepper and it was too cold. My taste buds were shot at that point that I didn't trust them, but I added more salt, I should have warmed it under the salamander. Otherwise it tasted like mashed potatoes, but a little bit sweeter.
Clawson made kebabs and Stephanie and Tiny worked on the butternut squash. The kebabs looked good, but i didn't get to try them.
The butternut squash needed a little more sugar and the cuts were uneven, so they cooked unevenly.
Took my cupcake from yesterday to Chef Fleckenstein's class. One girl recommended the Georgetown Cupcake's recipe and Chef Fleck recommended the chocolate cake recipe off of Hershey's website. Both are listed below.
Georgetown Cupcake
Georgetown Cupcake's Chocolate Ganache Cupcakes
The Washington Post, November 5, 2008
Course: Dessert
Summary:
Here's the winning combination: moist and chocolaty cake with just the right amount of rich ganache frosting on top.
Valrhona cocoa powder and Callebaut chocolate are sold at Sur La Table stores; call for availability.
The cupcakes are best when served on the same day they are made. If the cupcakes are dipped once, you'll have about 1/2 cup of ganache left over.
Makes 18 cupcakes
Ingredients:
For the cupcakes
1 1/4 cups flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
8 tablespoons (4 ounces) European-style unsalted butter, such as Plugra brand, at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract, preferably Madagascar bourbon
1 cup whole milk, at room temperature
1/2 cup Valrhona cocoa powder, sifted (see headnote; may substitute another good-quality cocoa powder)
For the ganache frosting
1/2 cup heavy cream
1 cup Callebaut semisweet chocolate chips (6.4 ounces; see headnote; may substitute other good-quality semisweet chocolate chips)
Directions:
For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
For the ganache frosting: Lay a large piece of wax paper on the work surface.
Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.
HERSHEY'S Kitchen's
Black & White Cupcakes
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk or sour milk*
2 eggs
1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
VANILLA FROSTING(recipe follows)
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups.
2. Combine dry ingredients in large bowl. Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.
3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. Frost with VANILLA FROSTING or "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 30 cupcakes.
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup,
VANILLA FROSTING: Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Melt 1 stick (1/2 cup) butter or margarine; stir in 2/3 cup HERSHEY'S Cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 teaspoon vanilla extract beating to spreading consistency. About 2 cups frosting.
Thursday, August 13, 2009
Salty Chocolate Attempt: Take 2
Went to Marta's house to do a trial run of recipes for the Ultimate Cupcake Challenge. I wanted to make fleur de sel cupcakes, but was unable to locate fleur de sel in Whole Foods. Fast forward to 7 PM I was running out of time, so I ended up using a recipe from Martha Stewart's cupcake book, omitted the caramel filling and salt topping. I ended up making classic chocolate cupcakes, which looked prettier than they tasted. The cupcake was a little doughy, so next time I'm going to use half AP flour, half cake flour.
Here's the frosting, that was supposed to be pipable, but turned out too watery:
The cupcakes before they were frosted:
The finished cupcakes:
Here's the frosting, that was supposed to be pipable, but turned out too watery:
The cupcakes before they were frosted:
The finished cupcakes:
Wednesday, August 12, 2009
Economy of Motion
Chef Justin worked up in the Terrace with us this morning. He has a lot of great tips on how to save time on prep work as well as everything else. When I was downstairs, he went though how to brule a fois gras and other items. Today's tips included how to chop Romaine lettuce five heads at a time (helps if you have large hands). Line up the heads, lop off the green tips, slice down the heads twice and start chopping own the head by 1".
His message today was do as much work as you can with one movement. It was a little bit difficult for me to stabilize multiple items for one chop, but I'm glad he was upstairs today. I think I can prep a little bit quicker than I've been doing. Chef Greg made fun of my dull chef's knife today. Arg! I should have known when I couldn't slice any of the heirloom tomatoes without having to score them first with a paring knife.
His message today was do as much work as you can with one movement. It was a little bit difficult for me to stabilize multiple items for one chop, but I'm glad he was upstairs today. I think I can prep a little bit quicker than I've been doing. Chef Greg made fun of my dull chef's knife today. Arg! I should have known when I couldn't slice any of the heirloom tomatoes without having to score them first with a paring knife.
Tuesday, August 11, 2009
Mollusk or Cephalopod?
Apparently for the last two weeks I've been making fried calamari that is the TGIFriday's trashy version as opposed to the more posh and refined POV Lounge version. Chef Greg came to visit us and showed me how to make calamari the "right" way. Apparently you have to use tons of flour otherwise it becomes too viscous in the final product and tons of batter. I was using half the amount of batter he was using and I did not know I was supposed to "deflate" the batter after I dispensed it from the siphon (whip cream machine). The batter should also be at room temperature. I kept it refrigerated. Oops!
That's his hand mixing the calamari in plenty of batter to make sure that the batter is nice and fluffy.
My calamari is on the right and his was on the left (nice and lacy).
Here's the finished dish (we also switched from using pea shoots to using daikon sprouts):
That's his hand mixing the calamari in plenty of batter to make sure that the batter is nice and fluffy.
My calamari is on the right and his was on the left (nice and lacy).
Here's the finished dish (we also switched from using pea shoots to using daikon sprouts):
Monday, August 10, 2009
Serrated for Melons
Al let me in on a secret yesterday. Using a serrated knife makes slicing a watermelon must less painful. I think I am actually getting better at slicing the watermelon. Of course, I still have a long way to go to make my watermelon pieces perfect cubes.
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