This is a german chocolate cake. Two layers of chocolate chiffon cake with a layer of german chocolate filling in the middle and on top, iced with chocolate buttercream, and garnished with chopped pecans on the sides.
Sunday, October 23, 2011
Culinary School - Week 3
Week 3 is over and I needed a nap today to recover from the busy week! Here are the cakes that I personally made in cake class this week. Like I said earlier, everything is individual work in this class.
This is a german chocolate cake. Two layers of chocolate chiffon cake with a layer of german chocolate filling in the middle and on top, iced with chocolate buttercream, and garnished with chopped pecans on the sides.
This is a german chocolate cake. Two layers of chocolate chiffon cake with a layer of german chocolate filling in the middle and on top, iced with chocolate buttercream, and garnished with chopped pecans on the sides.
Saturday, October 22, 2011
Parmesan Roasted Broccoli
I'm very fortunate that broccoli is one vegetable that both of my little kids love. I usually just steam it and then lightly salt it and sprinkle with some shredded Cheddar cheese. I saw this recipe for roasted broccoli on Pinterest and then later checked out Barefoot Contessa's cookbook from my local library.
I was a bit skeptical at first. Lemon zest and lemon juice on broccoli just didn't sound very appealing. Let me tell you though...it is amazing!!! It is new favorite way to cook broccoli. It was packed with flavor and the lemon taste complimented the broccoli very well. My whole family loved it. I didn't have any pine nuts or basil on hand so I left them out. It was still good without them but I definitely want to add some pine nuts next time!
I was a bit skeptical at first. Lemon zest and lemon juice on broccoli just didn't sound very appealing. Let me tell you though...it is amazing!!! It is new favorite way to cook broccoli. It was packed with flavor and the lemon taste complimented the broccoli very well. My whole family loved it. I didn't have any pine nuts or basil on hand so I left them out. It was still good without them but I definitely want to add some pine nuts next time!
Thursday, October 20, 2011
Make Ahead Muffin Melts
I have so many breakfast recipes I'm wanting to try and not enough time on the weekends so I told my hubby we were going to have to start eating "Brinner" once a week.
Brinner = Breakfast for Dinner
Besides, breakfast is great any time of the day. To start off our brinners I just had to try this recipe from The Pioneer Woman. She never disappoints! This turned out to be a fabulousbreakfast dinner!
By the way, did you notice I used my homemade English muffins for this meal? For more information on how to make your own English mufins, check out my previous post {here}.
Brinner = Breakfast for Dinner
Besides, breakfast is great any time of the day. To start off our brinners I just had to try this recipe from The Pioneer Woman. She never disappoints! This turned out to be a fabulous
By the way, did you notice I used my homemade English muffins for this meal? For more information on how to make your own English mufins, check out my previous post {here}.
Tuesday, October 18, 2011
A Quick Lesson On : Yeast
Baking a fresh loaf of bread can be tricky if you don't have a good understanding about yeast. Yeast comes in 3 different forms: Compressed (Fresh) yeast, Active Dry yeast, and Instant (or Rapid Rise) yeast.
Compressed Yeast
Compressed yeast is a mixture of yeast and starch with a moisture content of about 70%. It is also referred to as fresh yeast and must be kept refrigerated. It should be creamy white and crumbly with a fresh, yeasty smell. Compressed yeast should softened in warm water at 100°F before being added to bread dough. Under proper storage conditions, compressed yeast has a shelf life of 2 to 3 weeks.
Active Dry Yeast
Active dry yeast differs from compressed yeast in that virtually all the moisture has been removed by hot air. The absence of moisture renders the organism dormant and allows the yeast to be stored without refrigeration for several months. When used in preparing doughs, dry yeast is generally rehydrated in a lukewarm (110°F) liquid before being added to the other ingredients. It should be stored in a cool, dry place and refrigerated after opening.
Instant Dry Yeast
Instant dry yeast has gained popularity because of its ease of use; it is added directly to the dry ingredients in a bread formula without rehydrating. The water in the formula activates it. Like all yeasts, instant dry yeast is a living organism and is destroyed at temperatures above 138°F.
You can use whichever type of yeast you prefer just remember that dry yeasts are at least twice as strong as compressed yeast. You'll need to use the formulas below if you have to substitute yeasts. For example, if a recipe calls for compressed yeast, but all you have is Active Dry yeast at home.
Compressed (fresh) Yeast x 0.5 = Active Dry Yeast
Compressed (fresh) Yeast x 0.33 = Instant Dry Yeast
Active Dry Yeast x 2 = Compressed (fresh) Yeast
Active Dry Yeast x 0.75 = Instant Yeast
Instant Yeast x 3 = Compressed (fresh) Yeast
Instant Yeast x 1.33 = Active Dry Yeast
Use these formulas to convert from one type of yeast to another. Happy baking!
Compressed Yeast
Compressed yeast is a mixture of yeast and starch with a moisture content of about 70%. It is also referred to as fresh yeast and must be kept refrigerated. It should be creamy white and crumbly with a fresh, yeasty smell. Compressed yeast should softened in warm water at 100°F before being added to bread dough. Under proper storage conditions, compressed yeast has a shelf life of 2 to 3 weeks.
Active Dry Yeast
Active dry yeast differs from compressed yeast in that virtually all the moisture has been removed by hot air. The absence of moisture renders the organism dormant and allows the yeast to be stored without refrigeration for several months. When used in preparing doughs, dry yeast is generally rehydrated in a lukewarm (110°F) liquid before being added to the other ingredients. It should be stored in a cool, dry place and refrigerated after opening.
Instant Dry Yeast
Instant dry yeast has gained popularity because of its ease of use; it is added directly to the dry ingredients in a bread formula without rehydrating. The water in the formula activates it. Like all yeasts, instant dry yeast is a living organism and is destroyed at temperatures above 138°F.
You can use whichever type of yeast you prefer just remember that dry yeasts are at least twice as strong as compressed yeast. You'll need to use the formulas below if you have to substitute yeasts. For example, if a recipe calls for compressed yeast, but all you have is Active Dry yeast at home.
Compressed (fresh) Yeast x 0.5 = Active Dry Yeast
Compressed (fresh) Yeast x 0.33 = Instant Dry Yeast
Active Dry Yeast x 2 = Compressed (fresh) Yeast
Active Dry Yeast x 0.75 = Instant Yeast
Instant Yeast x 3 = Compressed (fresh) Yeast
Instant Yeast x 1.33 = Active Dry Yeast
Use these formulas to convert from one type of yeast to another. Happy baking!
Sunday, October 16, 2011
Culinary School - Weeks 1 and 2 (Chocolate and Sugar classes)
Saturdays are long days for me! I wake up at 5:15am, leave for school by 6am and don't get home until 6pm. There's a quick 30 minute break for lunch and that's it. The rest of the day is spent playing with chocolate and cooking sugar! (Lots of fun!!!) Saturdays are when I have my Chocolate & Confectionary class and Sugar Works class.
The first week of Chocolate class we watched a video about the history of chocolate, learned all about tempering chocolate (much more involved than just melting chocolate!!!), and we got to sample different types of chocolates (dark chocolate, milk chocolate, bittersweet chocolate, white chocolate, and plain cocoa butter - which tasted like eating a crayon or chunk of wax.) We also got to practice tempering chocolate for the first time. There are 2 ways of going about this - tabling or seeding. We spent the remainder of the class working on a group centerpiece that is due in a few weeks.
During week 2 of chocolate class we learned how to make truffles. OH MY!!! These truffles are dangerous! They were so amazingly good!!! Each person got assigned two different types of truffles. I got to make 1) white chocolate truffles with pistachios, dipped in milk chocolate and chopped hazelnuts and 2) dark chocolate truffles. We also had to make chocolate bowls (by dipping balloons), chocolate straws and chocolate cigarettes.
My white chocolate pistachio truffles are in the top right hand corner (the one covered in nuts):
The first week of Chocolate class we watched a video about the history of chocolate, learned all about tempering chocolate (much more involved than just melting chocolate!!!), and we got to sample different types of chocolates (dark chocolate, milk chocolate, bittersweet chocolate, white chocolate, and plain cocoa butter - which tasted like eating a crayon or chunk of wax.) We also got to practice tempering chocolate for the first time. There are 2 ways of going about this - tabling or seeding. We spent the remainder of the class working on a group centerpiece that is due in a few weeks.
During week 2 of chocolate class we learned how to make truffles. OH MY!!! These truffles are dangerous! They were so amazingly good!!! Each person got assigned two different types of truffles. I got to make 1) white chocolate truffles with pistachios, dipped in milk chocolate and chopped hazelnuts and 2) dark chocolate truffles. We also had to make chocolate bowls (by dipping balloons), chocolate straws and chocolate cigarettes.
My white chocolate pistachio truffles are in the top right hand corner (the one covered in nuts):
English Muffins
If you've been following my blog at all you know I am a huge fan of making bread. I love making bread more than anything else! Yes, it takes a lot of time and patience but nothing can beat the smell of fresh bread baking in your oven or taking that first bite into bread that you baked just that morning.
This time I set out to make English Muffins. Not a difficult bread to make but it was the first bread that was not baked in an oven. English Muffins are actually baked on top of a lightly greased griddle or skillet. The whole family loved them, especially after I slathered them with some butter and homemade strawberry jam!
*As always, I only made 1/2 a recipe. This keeps me from gaining 100 pounds a year! :)
This time I set out to make English Muffins. Not a difficult bread to make but it was the first bread that was not baked in an oven. English Muffins are actually baked on top of a lightly greased griddle or skillet. The whole family loved them, especially after I slathered them with some butter and homemade strawberry jam!
*As always, I only made 1/2 a recipe. This keeps me from gaining 100 pounds a year! :)
Friday, October 14, 2011
Culinary School - Weeks 1 and 2 (Cake class only)
My new classes are in full swing! I am currently taking 3 classes: Advanced Cakes and Classical Tortes, Chocolate & Confectionary, and Sugar Works. My previous classes were 100 level courses but I have began the 200 level courses so most everything is individual work now. The classes are more intense and the Advanced Cakes and Classical Tortes class in particular mimics a real working environment.
During week one of Advanced Cakes and Classical Tortes we made Yellow Chiffon cakes, Chocolate Chiffon cakes, Dobos cake layers, Dobos Buttercream, Sacher Biscuit, Cherry Filling, and Chocolate Ganache. We ran out of time so all the cakes were frozen and we were able to assemble some of them during week two.
I finally got smart and took my camera to class with me. (I should have done that in all my previous classes!) So now I will be able to show you what I make in class. It will really add to these posts. So for week 2 we made German Chocolate cakes, Chocolate Flourless cakes, Pastry Cream, German Chocolate Icing, and Chocolate Glaze. Even though this class is 7 hours long we are always strapped for time. We only had time to assemble 3 cakes.
Here is my black forest cake. Three layers of chocolate chiffon cake, layers of cherry filling, iced with chantilly cream, and decorated with maraschino cherries and chocolate shavings.
During week one of Advanced Cakes and Classical Tortes we made Yellow Chiffon cakes, Chocolate Chiffon cakes, Dobos cake layers, Dobos Buttercream, Sacher Biscuit, Cherry Filling, and Chocolate Ganache. We ran out of time so all the cakes were frozen and we were able to assemble some of them during week two.
I finally got smart and took my camera to class with me. (I should have done that in all my previous classes!) So now I will be able to show you what I make in class. It will really add to these posts. So for week 2 we made German Chocolate cakes, Chocolate Flourless cakes, Pastry Cream, German Chocolate Icing, and Chocolate Glaze. Even though this class is 7 hours long we are always strapped for time. We only had time to assemble 3 cakes.
Here is my black forest cake. Three layers of chocolate chiffon cake, layers of cherry filling, iced with chantilly cream, and decorated with maraschino cherries and chocolate shavings.
Subscribe to:
Posts (Atom)
