Thanksgiving week! I think both Thanksgiving and the Christmas holidays have snuck up on us. I have had some little success with my online Bakeshop. It seems most people are thinking about Christmas delivery but unless you get the word out, no one will think about asking you for cookies or anything else for that matter.
I did take a catering job that involves cooking a Holiday dinner on December 20 for one of the girls I work with at GIC. She and her girlfriends have gotten together for years apparently, for a holiday dinner with just them, no husbands or children. This year they elected to ask me to cook. I'll talk to Anita this week to see exactly what they are looking for. A holiday booking! Yeah!!
I was also asked to make pies for Thanksgiving, so this week I need to make three pumpkin pies and one apple pie. Easy stuff! I am just pleased people are asking for home-baked goods. :-)
The last two Saturdays I have worked at The Gas Lamp restaurant here in Reno. I have been shadowing Deb in her Garde Manger station making salads and desserts. There are also a few cold appetizers that she makes, like salmon carpacio and their take on tuna tartare. It has been fun, working in a kitchen again with nice people for the most part. Kitchens, like any other business, have their own politics. It's best just to keep working and take everything with a grain of salt, so to speak. I like learning new things and I have my own experiences with the garde manger station (a station I have always enjoyed). There is prep work to get your station ready, slicing tomatoes, onions, fresh mozzarella, celery, etc. Deb works much harder than I do as she makes all the ice cream from scratch, manages staff and does payroll and tazes. A very busy woman! She calls me her "new best friend", lol. I do enjoy working with her. My pastries are doing well, especially the Bourbon-Pecan Tart. That makes me very happy. I think this is going to work out! I'll keep you posted!
Sunday, November 24, 2013
Tuesday, November 12, 2013
Tuesday, November 12, 2013
Where does the time go?! Life has been busy, working as a nurse and cooking and baking. Life is about to take a new turn, however!
This month I started an online Holiday Bakeshop! I am targeting mostly local people but if I can expand to a bigger market, I will. You can check my site out either from www.aprilcookstonight.com or at www.shop.aprilcookstonight.com. I have revamped my regular business website and added the bakeshop, so please feel free to check it out. Right now I only will be able to mail things within the U.S. I am starting off slowly but adding items weekly. I guess only time will tell if there is an interest or not.
This week marks the first week that April Bakes desserts will be featured at The Gas Lamp Restaurant in Reno's midtowne area. I am excited! I'll be baking up a
Bourbon-Pecan Tart, 
Coconut Almond Cream Cake, 
Rustic Apple Galettes and 
Pear-Ginger Cheesecake.
Wa-hoo! It's a start. There are more changes to come after the new year, but for now, I have started a path toward doing more cooking and baking and less nursing. Time to own my life changes.
This month I started an online Holiday Bakeshop! I am targeting mostly local people but if I can expand to a bigger market, I will. You can check my site out either from www.aprilcookstonight.com or at www.shop.aprilcookstonight.com. I have revamped my regular business website and added the bakeshop, so please feel free to check it out. Right now I only will be able to mail things within the U.S. I am starting off slowly but adding items weekly. I guess only time will tell if there is an interest or not.
This week marks the first week that April Bakes desserts will be featured at The Gas Lamp Restaurant in Reno's midtowne area. I am excited! I'll be baking up a
Bourbon-Pecan Tart, 
Coconut Almond Cream Cake, 
Rustic Apple Galettes and 
Pear-Ginger Cheesecake. Wa-hoo! It's a start. There are more changes to come after the new year, but for now, I have started a path toward doing more cooking and baking and less nursing. Time to own my life changes.
Sunday, September 15, 2013
Sunday, September 15, 2013
Here it is, the middle of September already! We've just completed our two Farm-To-Table dinners out at the Old 1862 Ranch. Our friends, Jan and Jim, own a ranch just north of Reno and for the last three years, we have held a Farm-to-Table dinner. The first year we offered only one dinner, but for the last two years we have offered the same dinner two Saturdays in a row. We take only 50 people (at least that's what we keep saying, lol) but the number seemed to creep up to 60 both nights. AND, we sold out two weeks before the event-a record for us!
The ranch really is beautiful and every one seemed to have a grand time! For appetizers, we served Zucchini-Basil Mini Quiches, Roasted Pear-Butternut Squash Soup (in 2oz plastic shot glasses), Morroccan Carrot Soup, Ratatioulle Tart with Caramelized Onion-Tomato Jam, and Delicata squash served two ways, one maple glazed, the other with rosemary and sage.
I am pleased to report that we got rave reviews of all the food! My sister, Janell and my friend Neda helped out this year (that's Neda plating appetizers) as well as three TMCC culinary students, Nikki, Christopher and Matt.
Jan and Jim's new neighbors, Jessica and Eric, were our servers as well as the third culinary student, Matt.
The next course was a salad course. We served an Endive and Pear Salad with a Raspberry-Balsamic dressing. Yummy!
Entrees offered were Pepper-crusted Bison Steaks with a Red Wine-Shallot marmalade or Prosciutto-Stuffed Chicken Breasts with a Wild Mushroom Sauce or Eggplant Parcels with tomato, mozzarella and herbs. Sides were Perfect Fingerling Potatoes (this recipe was from Tyler Florence of the Food Network) and Garlicky Green Beans. My sister took pictures as well as helped in the kitchen so she forgot to get a picture of any of the plated entrees.
Next, we offered a cheese course. The French say that "a dessert without cheese is like a beautiful woman with one eye." I am sure it sounds much prettier in when French is spoken! Jim made the cheese boards himself and they worked well. Aren't the red grapes gorgeous?
Next came dessert: a Mascarpone Cheesecake with Roasted Cashew Crust served with a Passion Fruit Caramel Sauce. It came out SO smooth and creamy!
It was a lot of work and consummed most of the last two weeks, preparing food, baking (I made all the dinner rolls for these events-over 120 rolls for each dinner!), shopping, planning, organizing, etc. Will I get any business out of this? I can only hope. I had some pamphlets out, and several people said they would be calling. Only time will tell if I get any catering jobs.
Time for bed now, but I will leave you with a few more pictures....
And then there's me, working hard!
The ranch really is beautiful and every one seemed to have a grand time! For appetizers, we served Zucchini-Basil Mini Quiches, Roasted Pear-Butternut Squash Soup (in 2oz plastic shot glasses), Morroccan Carrot Soup, Ratatioulle Tart with Caramelized Onion-Tomato Jam, and Delicata squash served two ways, one maple glazed, the other with rosemary and sage.
Next, we offered a cheese course. The French say that "a dessert without cheese is like a beautiful woman with one eye." I am sure it sounds much prettier in when French is spoken! Jim made the cheese boards himself and they worked well. Aren't the red grapes gorgeous?
Time for bed now, but I will leave you with a few more pictures....
And then there's me, working hard!
Thursday, August 22, 2013
Thursday, August 22, 2013
Jordan has been traveling a lot and so it has been mostly my sister and myself (and of course, three cats!) at home.
Besides cooking as a personal chef once a week, I had a caterering job this week. Dinner for a Partnership meeting for a local surgery center. I had to laugh at the menu choice, however. I usually offer an entree, two sides (starch and a veggie), sometimes a salad and then dessert. The administrator however, told me no veggies, just a salad, saying-"you know boys, no veggies". Hmmmm....so much for doctors wanting to eat healthy (setting an example and all). I made Balsamic Marinated Pork Tenderloin with sweet sauce, mashed potatoes, mixed green salad with dried cherries, apples and toasted walnuts and for dessert, Plum Betty. An old fashioned dessert, but oh, so tasty! This recipe was adapted from "EatingWell". It uses bread crumbs and the nice thing is, you can use whatever bread you want. The first time I made it I used crumbs from potato bread. When I made it for the doctors, I used ciabatta bread. Both were a success!
Plum Betty
The combo of cooked fruit layered with breadcrumbs or cubes, which defines the humble betty, doesn’t sound like much. But something special happens when it’s all baked together and the bread gets soft and gooey with the juices of the fruit. In this plum betty, chopped walnuts add a crunchy touch mixed in with the bread. Pecans or almonds are also tasty options.
6 servings | Active Time: 30 minutes | Total Time: 2 hours
Ingredients
Filling
6 cups sliced ripe but firm plums (1/2-inch slices), peeled if desired, or 6 cups pitted sour cherries, fresh or frozen (I used a mix of plums and did not peel them)
1/3 cup packed light brown sugar
1 tablespoon orange juice
Topping
2 cups whole-grain fresh breadcrumbs (I've used potato bread and ciabatta bread)
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 tablespoons butter, melted
Preparation
Preheat oven to 350°F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.
To prepare filling: Toss plums (or cherries) with 1/3 cup brown sugar and orange juice in a medium bowl. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.)
To prepare topping:
Toss breadcrumbs, 1/4 cup brown sugar and cinnamon in a bowl until blended.
Sprinkle 1/2 cup of the topping in the bottom of the prepared baking dish. Top with half of the fruit. Sprinkle 1/2 cup of the topping over the fruit, then top with the remaining fruit. Bake for 30 minutes.
Meanwhile, toss the remaining topping with walnuts and butter until combined. After 30 minutes, remove the betty from the oven and sprinkle the breadcrumb-walnut mixture on top. Return to the oven and bake until the fruit is bubbly and the crumbs are browned, 30 to 40 minutes more. Let cool for about 20 minutes before serving.
Hope you'll give this a try using whatever fruit you like. Now is the best time to take advantage of all the summer fruits. It is definitely worth it!
Besides cooking as a personal chef once a week, I had a caterering job this week. Dinner for a Partnership meeting for a local surgery center. I had to laugh at the menu choice, however. I usually offer an entree, two sides (starch and a veggie), sometimes a salad and then dessert. The administrator however, told me no veggies, just a salad, saying-"you know boys, no veggies". Hmmmm....so much for doctors wanting to eat healthy (setting an example and all). I made Balsamic Marinated Pork Tenderloin with sweet sauce, mashed potatoes, mixed green salad with dried cherries, apples and toasted walnuts and for dessert, Plum Betty. An old fashioned dessert, but oh, so tasty! This recipe was adapted from "EatingWell". It uses bread crumbs and the nice thing is, you can use whatever bread you want. The first time I made it I used crumbs from potato bread. When I made it for the doctors, I used ciabatta bread. Both were a success!
Plum Betty
The combo of cooked fruit layered with breadcrumbs or cubes, which defines the humble betty, doesn’t sound like much. But something special happens when it’s all baked together and the bread gets soft and gooey with the juices of the fruit. In this plum betty, chopped walnuts add a crunchy touch mixed in with the bread. Pecans or almonds are also tasty options.
6 servings | Active Time: 30 minutes | Total Time: 2 hours
Ingredients
Filling
6 cups sliced ripe but firm plums (1/2-inch slices), peeled if desired, or 6 cups pitted sour cherries, fresh or frozen (I used a mix of plums and did not peel them)
1/3 cup packed light brown sugar
1 tablespoon orange juice
Topping
2 cups whole-grain fresh breadcrumbs (I've used potato bread and ciabatta bread)
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 tablespoons butter, melted
Preparation
Preheat oven to 350°F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.
To prepare filling: Toss plums (or cherries) with 1/3 cup brown sugar and orange juice in a medium bowl. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.)
To prepare topping:
Toss breadcrumbs, 1/4 cup brown sugar and cinnamon in a bowl until blended.
Sprinkle 1/2 cup of the topping in the bottom of the prepared baking dish. Top with half of the fruit. Sprinkle 1/2 cup of the topping over the fruit, then top with the remaining fruit. Bake for 30 minutes.
Meanwhile, toss the remaining topping with walnuts and butter until combined. After 30 minutes, remove the betty from the oven and sprinkle the breadcrumb-walnut mixture on top. Return to the oven and bake until the fruit is bubbly and the crumbs are browned, 30 to 40 minutes more. Let cool for about 20 minutes before serving.
Hope you'll give this a try using whatever fruit you like. Now is the best time to take advantage of all the summer fruits. It is definitely worth it!
Friday, August 16, 2013
Friday, August 16, 2013
Oh, my, where has the summer gone?! Kids have gone back to school although the weather is certainly still summer weather.
The summer has been filled with work, work and more work. Although I was able to get down to San Diego for a long weekend to see Jordan's sister, Carsley as well as seeing his other sister, Jerri. It was a nice visit! The weather in San Diego is certainly a switch from Reno's hot, hot, hot summer.
I've spent a lot time baking. The great stress reliever, lol. I also started a cake decorating class, which finished the end of July. Our local Michael's crafts is offering all four of the Wilton Cake Decorating classes. Guess I am tired of looking at all the gorgeous cakes OTHER people can make and wanting to learn how to use fondant and make flowers as well as learning all the mediums used for those decorations.
I get daily emails from www.thekitchn.com and this was one of the recipes they featured. It was delicious and an excellant use for zucchini! Here is their recipe:
Eight-Ball Zucchini With Eggs Baked Inside
Serves 1
1 eight-ball zucchini
Olive oil
Salt
Freshly ground black pepper
2 tablespoons tomato sauce
1 tablespoon soft goat cheese (chèvre)
1 egg
1 sprig basil
Preheat oven to 375°F.
Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.
Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the goat cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.
Return to the oven and bake until the eggs are set, about 15-20 minutes.
Garnish with basil and place the stem on top or to the side of the squash. Serve immediately.
After a trip to my local Farmer's Market where I picked up some gorgeous raspberries, blackberries and strawberries, I make Martha Stewart's Slab Pie. This is pie making made easy! Any fruit can be used to make this pie, which is baked in a sheet pan. Great for a big picnic or potluck. And VERY tasty!!
INGREDIENTS
All-purpose flour, for dusting
Slab Pie Pate Brisee
2 1/2 pounds fresh mixed berries, such as blackberries, blueberries, and raspberries (about 6 cups)
1 1/4 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 lemon (about 1 tablespoon)
1/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup sanding sugar
DIRECTIONS
STEP 1
Preheat oven to 375 degrees. On a lightly floured surface, roll out larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
STEP 2
In a large bowl, stir together berries, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell.
STEP 3
On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick top dough all over with a fork. Brush entire surface of pie with cream, and sprinkle with sanding sugar.
STEP 4
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
YUM! It is quite versitile because you can use any fruit for a filling.
Lots more happening, but I think that's enough for my first entry in two month!
The summer has been filled with work, work and more work. Although I was able to get down to San Diego for a long weekend to see Jordan's sister, Carsley as well as seeing his other sister, Jerri. It was a nice visit! The weather in San Diego is certainly a switch from Reno's hot, hot, hot summer.
I've spent a lot time baking. The great stress reliever, lol. I also started a cake decorating class, which finished the end of July. Our local Michael's crafts is offering all four of the Wilton Cake Decorating classes. Guess I am tired of looking at all the gorgeous cakes OTHER people can make and wanting to learn how to use fondant and make flowers as well as learning all the mediums used for those decorations.
Eight-Ball Zucchini With Eggs Baked Inside
Serves 1
1 eight-ball zucchini
Olive oil
Salt
Freshly ground black pepper
2 tablespoons tomato sauce
1 tablespoon soft goat cheese (chèvre)
1 egg
1 sprig basil
Preheat oven to 375°F.
Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.
Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the goat cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.
Return to the oven and bake until the eggs are set, about 15-20 minutes.
Garnish with basil and place the stem on top or to the side of the squash. Serve immediately.
INGREDIENTS
All-purpose flour, for dusting
Slab Pie Pate Brisee
2 1/2 pounds fresh mixed berries, such as blackberries, blueberries, and raspberries (about 6 cups)
1 1/4 cups granulated sugar
1/4 cup cornstarch
Juice of 1/2 lemon (about 1 tablespoon)
1/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup sanding sugar
DIRECTIONS
STEP 1
Preheat oven to 375 degrees. On a lightly floured surface, roll out larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
STEP 2
In a large bowl, stir together berries, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell.
STEP 3
On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick top dough all over with a fork. Brush entire surface of pie with cream, and sprinkle with sanding sugar.
STEP 4
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
YUM! It is quite versitile because you can use any fruit for a filling.
Lots more happening, but I think that's enough for my first entry in two month!
Sunday, June 2, 2013
Sunday, June 2, 2013
Well, the wedding was yesterday and Beka and Micah are man and wife. I did not get to the church wedding (my job was to cater, can't do both!) but was informed I could watch the video, lol.
Monday, Tuesday, Wednesday and part of Thursday were spent baking. There were pies, cupcakes, cookies and cheesecake. Yum! Topping the dessert table was the bride and broom's cake, dark chocolate with Strawberry Cream Cheese frosting. A hit with the bride and groom.
I went shopping for the savory portion of the meal on Thursday morning. We went to four different stores to get all we needed. My brother was in charge of getting the meat. LOTS of meat. I made dinner for 250 and all those people showed up. My Aunt Lorrine, who drove here from Iowa, said she came for the food, lol.
I prepped and did a "mise en place" (collecting all your ingredients before you even start to mix and cook) on Friday.
The wedding day, June 1 started off as a clear, sunny day. Keep in mind, it rained ALL week long. There was some flooding and everyone worried about whether or not the rain would keep people away or ruin the outdoor games they had for the kids. The first people to arrive to help in the kitchen were Mr. and Mrs. Kane (no first names, I guess). They took on the job of scrubbing and cutting 85 pounds of fingerling potatoes. I asked if Mr. Kane needed a break and he said no, he wanted to be able to tell people he scrubbed ALL the potatoes, lol.
The second person to arrive was Dawn, a woman from my brother's church, and I put her in charge of making salads. There were two, Spinach and Strawberry Salad with a raspberry vinaigrette and Caesar Salad. The vinaigrette made Thursday to allow the flavors to meld together. My sister, Corie, arrived about 10am with 40 baguettes (that's a LOT of baguettes) and I put her to work slicing strawberries. Then two teenage girls showed up, calling themselves "Black and White". (?) As you may have guessed, one girl was white and one was black and they are inserparable. I told them they needed to change their names to "Ebony and Ivory", just like the Stevie Wonder song. They laughed. I put them in charge of plating the desserts that I had taken out of the freezer that morning to thaw. After I showed them how I wanted the desserts plated, they got busy. The girls finished just in time to get to the wedding (they asked if they could go) so off they went. The two came back afterwards to man the dessert table.
My neice wanted to be married in a barn and when they couldn't find a barn they could rent, my brother cleaned out and cleaned up his own barn.
The first photo shows all the tables lined up, topped with brown kraft paper and a strip of burlap. There were burlap "flags" (they remined me of the Tibetan prayer flags, but don't tell them I said that!) swagged from the ceiling, which tied in nicely with the tables. The food was on the left hand side as you entered the barn. That was my domain. One table for all the savory foods (long table), one table for drinks, and one table for desserts (which you saw at the beginning of this note).
On the menu was New York Steak Roast with a Madiera Sauce, Chipotle Orange Pork Chops, Grilled Greek Marinated Chicken, Rosemary Roasted Fingerling Potatoes, Green Beans with Garlic and Lemon, and the two salads--Spinach and Strawberry Salad and Caesar Salad. And slices of French baguette with butter.
I have to report, dinner was a HUGE success! (I am here patting myself on the back, lol). My brother asked me to come out, saying everyone wanted to meet me. I walked in with my sister-in-law, Cindy and everyone started to cheer (that feels good, I gotta tell ya). My brother said so many nice things, I almost started to cry. We didn't allow people in the house because of all the cooking we had going on, but a few people got in (relatives and a guy who owes a pizza restaurant in Dwight inviting me to come see his restaurant and give him pointers (!)).
One of my nieces took pictures of all the food, plus others of the wedding. She promised to send me a CD with all the pictures, so hopefully I can post more pictures.
Today is Sunday and I have spent the day taking it easy. I had a hard time getting up this morning!! I am sitting in my Mom's room looking out the window and watching the birds eat at all the feeders she has hanging outside her window. Apparently bird watching is very popular in this part of the US. Everyone seems mesmerized while watching all the birdy antics!
Tomorrow I go back to Reno. I think I'm ready to get back to normal, lol.
Monday, Tuesday, Wednesday and part of Thursday were spent baking. There were pies, cupcakes, cookies and cheesecake. Yum! Topping the dessert table was the bride and broom's cake, dark chocolate with Strawberry Cream Cheese frosting. A hit with the bride and groom.
I went shopping for the savory portion of the meal on Thursday morning. We went to four different stores to get all we needed. My brother was in charge of getting the meat. LOTS of meat. I made dinner for 250 and all those people showed up. My Aunt Lorrine, who drove here from Iowa, said she came for the food, lol.
I prepped and did a "mise en place" (collecting all your ingredients before you even start to mix and cook) on Friday.
The wedding day, June 1 started off as a clear, sunny day. Keep in mind, it rained ALL week long. There was some flooding and everyone worried about whether or not the rain would keep people away or ruin the outdoor games they had for the kids. The first people to arrive to help in the kitchen were Mr. and Mrs. Kane (no first names, I guess). They took on the job of scrubbing and cutting 85 pounds of fingerling potatoes. I asked if Mr. Kane needed a break and he said no, he wanted to be able to tell people he scrubbed ALL the potatoes, lol.
The second person to arrive was Dawn, a woman from my brother's church, and I put her in charge of making salads. There were two, Spinach and Strawberry Salad with a raspberry vinaigrette and Caesar Salad. The vinaigrette made Thursday to allow the flavors to meld together. My sister, Corie, arrived about 10am with 40 baguettes (that's a LOT of baguettes) and I put her to work slicing strawberries. Then two teenage girls showed up, calling themselves "Black and White". (?) As you may have guessed, one girl was white and one was black and they are inserparable. I told them they needed to change their names to "Ebony and Ivory", just like the Stevie Wonder song. They laughed. I put them in charge of plating the desserts that I had taken out of the freezer that morning to thaw. After I showed them how I wanted the desserts plated, they got busy. The girls finished just in time to get to the wedding (they asked if they could go) so off they went. The two came back afterwards to man the dessert table.
My neice wanted to be married in a barn and when they couldn't find a barn they could rent, my brother cleaned out and cleaned up his own barn.
The first photo shows all the tables lined up, topped with brown kraft paper and a strip of burlap. There were burlap "flags" (they remined me of the Tibetan prayer flags, but don't tell them I said that!) swagged from the ceiling, which tied in nicely with the tables. The food was on the left hand side as you entered the barn. That was my domain. One table for all the savory foods (long table), one table for drinks, and one table for desserts (which you saw at the beginning of this note).
On the menu was New York Steak Roast with a Madiera Sauce, Chipotle Orange Pork Chops, Grilled Greek Marinated Chicken, Rosemary Roasted Fingerling Potatoes, Green Beans with Garlic and Lemon, and the two salads--Spinach and Strawberry Salad and Caesar Salad. And slices of French baguette with butter.
I have to report, dinner was a HUGE success! (I am here patting myself on the back, lol). My brother asked me to come out, saying everyone wanted to meet me. I walked in with my sister-in-law, Cindy and everyone started to cheer (that feels good, I gotta tell ya). My brother said so many nice things, I almost started to cry. We didn't allow people in the house because of all the cooking we had going on, but a few people got in (relatives and a guy who owes a pizza restaurant in Dwight inviting me to come see his restaurant and give him pointers (!)).
One of my nieces took pictures of all the food, plus others of the wedding. She promised to send me a CD with all the pictures, so hopefully I can post more pictures.
Today is Sunday and I have spent the day taking it easy. I had a hard time getting up this morning!! I am sitting in my Mom's room looking out the window and watching the birds eat at all the feeders she has hanging outside her window. Apparently bird watching is very popular in this part of the US. Everyone seems mesmerized while watching all the birdy antics!
Tomorrow I go back to Reno. I think I'm ready to get back to normal, lol.
Wednesday, May 29, 2013
Wednesday, May 29, 2013
Yesterday was just a flurry of baking. One of Bekah's friends wanted to come help me bake and perhaps learn something from a "professional" baker. Keep in mind, this young woman already makes cakes and cupcakes on her own, so I really wasn't sure how much I could teach her. She reminded of Janelle, one of the techs at GIC who makes gorgeous cakes using fondant. Me, I am a fondant newbie!
The graduation cake I was suppose to make that looked like an old book, never quite made it to the fondant stage. I thought I could spend the morning working on this cake, but received a call from work asking where I was?!? I ended up working all day and did not get home until 2:30pm. The party was suppose to start at 5pm. With the help of my sister, I did get everything done but was a little late in getting to the party. Here is what the cake ended up looking like:
I really would like to take some Wilton classes (which is what both these women did) to see what skills I can pick up. But I digress....
Good thing I did most of my baking during the day, because we had one of the worst thunder storms I've seen in a long time. We lost electricity for an hour! My nieces were upset it was so dark so I asked if they had any candles. Oh, they said, what a good idea, lol. Good thing it was evening and close to bedtime anyway. We all went to bed early.
So far I have baked chocolate chip cookies, peanut butter cookies, brownie snowballs, mini apple pies, mini mixed berry pies, strawberry-rhubarb mini pies, chocolate cupcakes and almond cupcakes. I need to make another batch of chocolate chip cookies. My pregnant niece and her husband came in late last night, and when she saw the chocolate cookies sitting out on the counter cooling, she couldn't help herself, she ate some of them. So...I need to make another batch, lol. She felt so bad about eating them when she wasn't suppose to. There have been a LOT of offers to taste test my work! Checking quality control and all that...
Tomorrow I will need to shop for the savory part of the meal. My brother picked up the meat on Tuesday evening. He got a very good deal on all of it. Guess it pays to have connections! The meat is in the cooler, the desserts are in the freezer. I'll take the cupcakes out on Friday and frost them once they thaw out. I've made the bride and groom's cake (chocolate) and have that in the freezer. I'll frost that on Friday also. I am not feeling the pressure as of yet, but maybe I should be more concerned about making mass quantities of food (for 250 people).
I did take some time off to take my mother to her see her orthopedic doctor. Her doctor reminds me of Al Roker, the weather guy on Good Morning America, or is it NBC? Hmmmm... But before we saw the doctor, my mom took me out to dinner at Lettie Mae's Tea Room. I took these pictures of the inside of the restaurant. Very retro, with old-fashioned aprons hanging from the ceiling, napkins on the windows and miss-matched tea cups, dishes and silverware. Very nice. I had a salad, my mom had soup and sandwich. Her soup was cold strawberry soup. She let me try it-almost like a liquid dessert! Quite tasty. We shared a slice of chocolate cheesecake, also very good.
I did get some time to myself tonight while everyone else went to church and I finished the mini apple pies and made Brownie Snowballs. After cleaning up the kitchen (my sister-in-law likes things clean according to my brother), I settled in with a cup of hot chai tea and read a little. Cindy was sewing hooks and eyes onto my niece's wedding dress so the train doesn't drag on the ground during the reception and my mom was working on my other niece's dress (the pregnant one who was very upset about the gathers in her dress, so grandma has to fix it so she doesn't feel so "fat"). So, here I am doing the blog.... But you know what? Everyone is gone now (I am sleeping in the crafts room of the house) so I think I'm going to go to bed myself.
The graduation cake I was suppose to make that looked like an old book, never quite made it to the fondant stage. I thought I could spend the morning working on this cake, but received a call from work asking where I was?!? I ended up working all day and did not get home until 2:30pm. The party was suppose to start at 5pm. With the help of my sister, I did get everything done but was a little late in getting to the party. Here is what the cake ended up looking like:
I really would like to take some Wilton classes (which is what both these women did) to see what skills I can pick up. But I digress....
Good thing I did most of my baking during the day, because we had one of the worst thunder storms I've seen in a long time. We lost electricity for an hour! My nieces were upset it was so dark so I asked if they had any candles. Oh, they said, what a good idea, lol. Good thing it was evening and close to bedtime anyway. We all went to bed early.
So far I have baked chocolate chip cookies, peanut butter cookies, brownie snowballs, mini apple pies, mini mixed berry pies, strawberry-rhubarb mini pies, chocolate cupcakes and almond cupcakes. I need to make another batch of chocolate chip cookies. My pregnant niece and her husband came in late last night, and when she saw the chocolate cookies sitting out on the counter cooling, she couldn't help herself, she ate some of them. So...I need to make another batch, lol. She felt so bad about eating them when she wasn't suppose to. There have been a LOT of offers to taste test my work! Checking quality control and all that...
Tomorrow I will need to shop for the savory part of the meal. My brother picked up the meat on Tuesday evening. He got a very good deal on all of it. Guess it pays to have connections! The meat is in the cooler, the desserts are in the freezer. I'll take the cupcakes out on Friday and frost them once they thaw out. I've made the bride and groom's cake (chocolate) and have that in the freezer. I'll frost that on Friday also. I am not feeling the pressure as of yet, but maybe I should be more concerned about making mass quantities of food (for 250 people).
I did take some time off to take my mother to her see her orthopedic doctor. Her doctor reminds me of Al Roker, the weather guy on Good Morning America, or is it NBC? Hmmmm... But before we saw the doctor, my mom took me out to dinner at Lettie Mae's Tea Room. I took these pictures of the inside of the restaurant. Very retro, with old-fashioned aprons hanging from the ceiling, napkins on the windows and miss-matched tea cups, dishes and silverware. Very nice. I had a salad, my mom had soup and sandwich. Her soup was cold strawberry soup. She let me try it-almost like a liquid dessert! Quite tasty. We shared a slice of chocolate cheesecake, also very good.
I did get some time to myself tonight while everyone else went to church and I finished the mini apple pies and made Brownie Snowballs. After cleaning up the kitchen (my sister-in-law likes things clean according to my brother), I settled in with a cup of hot chai tea and read a little. Cindy was sewing hooks and eyes onto my niece's wedding dress so the train doesn't drag on the ground during the reception and my mom was working on my other niece's dress (the pregnant one who was very upset about the gathers in her dress, so grandma has to fix it so she doesn't feel so "fat"). So, here I am doing the blog.... But you know what? Everyone is gone now (I am sleeping in the crafts room of the house) so I think I'm going to go to bed myself.
Monday, May 27, 2013
Monday, May 27, 2013
Well....here I am in not so sunning Dwight, IL for my neice's wedding. I'll try to take some pictures along the way so you can see all the baking and cooking over the next week. The wedding is on Saturday, June 1 and I am here to cater the wedding (my gift to my neice, Bekah-short for Rebekah). She is my brother's middle daughter. How he ended up with such sweet girls, I don't know, lol!
It seems slated to be rainy most of the week, but am praying it clears at least for the wedding! Bekah will be married inside a church but the reception will be in the barn at my brother's house. They are setting up games for all the kids attending but that won't turn out too well if it's raining!!
I met Bekah's fiancee last night. His name is Micah. He is such a nice guy and I think he will be perfect for Bekah! He and his brother have pitched in to help with wedding preparations. The barn had to be cleaned out, cleaned up and patches of it repaired or repainted in order to be presentable. My brother considered a big tent, but last month, there was a wedding very near Dwight and the tent used for that wedding was blown over by strong winds. Over 200 people were injured! No fatalities, but still.....not a happy wedding day memory.
Even as I get ready to get some sleep, my brother, Dan, my sister-in-law Cindy and two of their daughters, plus Micah, are still working to get the garage kitchen set up. Weddings are an awful lot of work and very stressful!
My sister, Corie, and I went shopping for all the supplies I need to make desserts for the wedding. Corie thought I should just buy some frozen desserts and not work so hard, but I told her no. My reputation is on the line here! And why come all this way if I am only going to make all pre-made food? No thanks. Cooking for 250 people seems a little daunting, but you just take one step at a time to make it through.
So...tomorrow the baking starts in earnest and I will try to keep you posted AND include pictures. What an adventure, lol!
It seems slated to be rainy most of the week, but am praying it clears at least for the wedding! Bekah will be married inside a church but the reception will be in the barn at my brother's house. They are setting up games for all the kids attending but that won't turn out too well if it's raining!!
I met Bekah's fiancee last night. His name is Micah. He is such a nice guy and I think he will be perfect for Bekah! He and his brother have pitched in to help with wedding preparations. The barn had to be cleaned out, cleaned up and patches of it repaired or repainted in order to be presentable. My brother considered a big tent, but last month, there was a wedding very near Dwight and the tent used for that wedding was blown over by strong winds. Over 200 people were injured! No fatalities, but still.....not a happy wedding day memory.
Even as I get ready to get some sleep, my brother, Dan, my sister-in-law Cindy and two of their daughters, plus Micah, are still working to get the garage kitchen set up. Weddings are an awful lot of work and very stressful!
My sister, Corie, and I went shopping for all the supplies I need to make desserts for the wedding. Corie thought I should just buy some frozen desserts and not work so hard, but I told her no. My reputation is on the line here! And why come all this way if I am only going to make all pre-made food? No thanks. Cooking for 250 people seems a little daunting, but you just take one step at a time to make it through.
So...tomorrow the baking starts in earnest and I will try to keep you posted AND include pictures. What an adventure, lol!
Tuesday, May 7, 2013
May 7, 2013
It is cold and rainy here in northern Nevada. A good day to stay indoors and nap or read a book. Instead of doing those things, I worked. Can't complain about having a job though!
I started working at Big Horn Olive Oil Company, right up the road. It really is a fun job, and I think we all need a little more fun in life! The shop is owned by Mercedes Burkavage. She calls Big Horn her "retirement condo in Florida". She has always wanted to own her own shop and here she is. Big Horn has been open about seven months and it is doing well. She encourages people to come to her "tasting room" to try not only olive oil, but also the balsamic vinegars she carries. I think of it as an adult candy store. As I wander around the shop, I see all the possibilites these oils and balsamics give me to experiment with flavors. Big Horn olive oils and balsamics really do taste great! And just in case you think I "drank the koolaid", try it for yourself-you'll be amazed. Mercedes calls it educating people, not selling products. Makes sense to me!
I am still working as a personal chef, planning and cooking weekly. Next week I have two catering jobs. One a corporate dinner, the other a graduation party for one of my sister's friends. She wanted pasta with three different sauces (so far so good), a salad, and a few appetizers. Ok, I'm there. They wanted to get a cake from the store, but I said I could bake a chocolate cake with chocolate or mocha frosting. Then came the surprise--"Could you make the cake in the shape of a book?" I can't say I'm a big fan of fancy theme cakes. I'd rather leave it to the Cake Boss! I went online looking for book shaped cakes and found a bundle of them! Who'da thunk?! Her daughter is an English Lit major, so that's where the books come in. Wilton has a pan in the shape of a book, and since it was inexpensive, I ordered it. I saw cakes that were stacks of books and open books. And you can pick any theme you want. Only thing is, the cakes are all covered in fondant. Fondant will hide the chocolate, but I think that will be ok. I'll be working on writing with frosting also, as soon as they left me know what they want the cake to say. I'll be stretching my baking skills with this one, although I'm trying not to psych myself out over this. There are some AMAZING cakes out there!!
My neice's wedding is coming up quickly-June 1. I am flying back to Chicago to cater her wedding (of 250 people, lol). My gift to her and her fiancee. The menu is done and approved. I am flying out a week before the wedding to make sure everything gets done. She is having a dessert bar rather than a big wedding cake. I will make a regular sized layer cake for the bride and groom to cut (chocolate cake with cream cheese frosting--and maybe some strawberries in the frosting). I'll be sure to take pictures and post them later. Wow!! lots coming up!
I started working at Big Horn Olive Oil Company, right up the road. It really is a fun job, and I think we all need a little more fun in life! The shop is owned by Mercedes Burkavage. She calls Big Horn her "retirement condo in Florida". She has always wanted to own her own shop and here she is. Big Horn has been open about seven months and it is doing well. She encourages people to come to her "tasting room" to try not only olive oil, but also the balsamic vinegars she carries. I think of it as an adult candy store. As I wander around the shop, I see all the possibilites these oils and balsamics give me to experiment with flavors. Big Horn olive oils and balsamics really do taste great! And just in case you think I "drank the koolaid", try it for yourself-you'll be amazed. Mercedes calls it educating people, not selling products. Makes sense to me!
I am still working as a personal chef, planning and cooking weekly. Next week I have two catering jobs. One a corporate dinner, the other a graduation party for one of my sister's friends. She wanted pasta with three different sauces (so far so good), a salad, and a few appetizers. Ok, I'm there. They wanted to get a cake from the store, but I said I could bake a chocolate cake with chocolate or mocha frosting. Then came the surprise--"Could you make the cake in the shape of a book?" I can't say I'm a big fan of fancy theme cakes. I'd rather leave it to the Cake Boss! I went online looking for book shaped cakes and found a bundle of them! Who'da thunk?! Her daughter is an English Lit major, so that's where the books come in. Wilton has a pan in the shape of a book, and since it was inexpensive, I ordered it. I saw cakes that were stacks of books and open books. And you can pick any theme you want. Only thing is, the cakes are all covered in fondant. Fondant will hide the chocolate, but I think that will be ok. I'll be working on writing with frosting also, as soon as they left me know what they want the cake to say. I'll be stretching my baking skills with this one, although I'm trying not to psych myself out over this. There are some AMAZING cakes out there!!
My neice's wedding is coming up quickly-June 1. I am flying back to Chicago to cater her wedding (of 250 people, lol). My gift to her and her fiancee. The menu is done and approved. I am flying out a week before the wedding to make sure everything gets done. She is having a dessert bar rather than a big wedding cake. I will make a regular sized layer cake for the bride and groom to cut (chocolate cake with cream cheese frosting--and maybe some strawberries in the frosting). I'll be sure to take pictures and post them later. Wow!! lots coming up!
Thursday, April 18, 2013
Thursday, April 18, 2013
These are busy times, juggling nursing, working at Big Horn Olive Oil Company, cooking and baking. But for the most part, I am enjoying being able to do both.
April 5 was my birthday. I had the day off so spent the day doing what ever I pleased. Jordan was out of town, so a friend took me out to dinner at Harrah's Steak House (just about the best restaurant in Reno!). The purchasing manager of SCOR (where I was an OR manager), Bobbie, retired so SCOR threw a big party for him at Silver Peak Brewery downtown. I stopped in there and spent an hour or so saying good-bye to Bobbie and talking to friends from SCOR. He will definitely be missed! He and his partner, Bruce, will be begin a long road trip in their RV. They aren't sure where they will end up but they are sure to have fun!
My niece's (Bekah) wedding wedding is June 1. I'll fly out to Chicago a week before hand to get started on the food. We've already chosen a menu for the wedding (three meat choices: beef, chicken and pork). Bekah wants a dessert bar with only a small wedding cake for her and Micah to cut together. I wise choice I think. A country wedding is what she wanted so she will get married at my brother's church, then host a reception in the barn at my brother's house (her dad). I am catering the wedding (my gift to her with my brother supplying all the food). The guest list has 250 people on it! Catering this will definitely be interesting!
As for cooking, there is weekly cooking for personal chef clients and experimenting with recipes. I've been making dishes like Black and White Sesame Seed Tuna with Wasabi Aioli,
Balsamic Chicken with Spinach (one of the easiest dishes to make),Roasted Chicken with Wild Mushroom Sauce served over Pasta,
Balsamic Baby Back Ribs with Twice Baked Potatoes, Rolled Pork Florentine, Carrot Cake cupcakes and Chocolate Cream Cake, to name a few!
I've also been asked to make cupcakes for a June 1st wedding that is one week after my niece's wedding! This bride does not want a big cake either, just cupcakes. Her sister recommended me (the bride was going to the grocery store and buy her cupcakes!) as she had tasted some of the goodies I make for SCOR marketing. I thought that was nice. The bride does want a small cake as a bride and groom cake. I've submitted some flavor combinations for her to consider. We'll see how it goes. The bride's sister did send me a picture of what they were thinking of for the cupcakes. I am looking forward to baking LOTS of cupcakes! She has 150 people attending her wedding--so far anyway!
April 5 was my birthday. I had the day off so spent the day doing what ever I pleased. Jordan was out of town, so a friend took me out to dinner at Harrah's Steak House (just about the best restaurant in Reno!). The purchasing manager of SCOR (where I was an OR manager), Bobbie, retired so SCOR threw a big party for him at Silver Peak Brewery downtown. I stopped in there and spent an hour or so saying good-bye to Bobbie and talking to friends from SCOR. He will definitely be missed! He and his partner, Bruce, will be begin a long road trip in their RV. They aren't sure where they will end up but they are sure to have fun!
My niece's (Bekah) wedding wedding is June 1. I'll fly out to Chicago a week before hand to get started on the food. We've already chosen a menu for the wedding (three meat choices: beef, chicken and pork). Bekah wants a dessert bar with only a small wedding cake for her and Micah to cut together. I wise choice I think. A country wedding is what she wanted so she will get married at my brother's church, then host a reception in the barn at my brother's house (her dad). I am catering the wedding (my gift to her with my brother supplying all the food). The guest list has 250 people on it! Catering this will definitely be interesting!
As for cooking, there is weekly cooking for personal chef clients and experimenting with recipes. I've been making dishes like Black and White Sesame Seed Tuna with Wasabi Aioli,
Balsamic Chicken with Spinach (one of the easiest dishes to make),Roasted Chicken with Wild Mushroom Sauce served over Pasta,
Balsamic Baby Back Ribs with Twice Baked Potatoes, Rolled Pork Florentine, Carrot Cake cupcakes and Chocolate Cream Cake, to name a few!
I've also been asked to make cupcakes for a June 1st wedding that is one week after my niece's wedding! This bride does not want a big cake either, just cupcakes. Her sister recommended me (the bride was going to the grocery store and buy her cupcakes!) as she had tasted some of the goodies I make for SCOR marketing. I thought that was nice. The bride does want a small cake as a bride and groom cake. I've submitted some flavor combinations for her to consider. We'll see how it goes. The bride's sister did send me a picture of what they were thinking of for the cupcakes. I am looking forward to baking LOTS of cupcakes! She has 150 people attending her wedding--so far anyway!
Wednesday, March 27, 2013
Wednesday, March 27, 2013
What a couple of weeks it has been! I was offered and accepted a part time job as a nurse. Until the economy improves, it seems a safe bet to add my nursing income to my chef income. Lots of hours, being oriented to different aspects of the job I didn't do before because I was per diem.
Last weekend was also busy! Friday evening I went to a Tuaca "shindig" called Drinks & Ink, held at Rise Nightclub. I was invited last year as a "press member", (sorry, but I just can't see myself as real "press") and was also invited this year. Not only as "press" but was also asked to act as a judge in a contest set up for local bartenders. The bartenders had to come up with a new cocktail using Tuaca (a vanilla citrus liqoure from Italy). Lots of entries. The judges were myself, Corey Miller (the famous tattoo artist from LA Ink, now the new American "face" of Tuaca) and Conor, a DJ from a local radio station. It was tough (and no, you don't drink each cocktail glass dry-ya gatta pace yourself!) but we managed to pick one (and it was quite yummy!). TDJ Ramidrums (a "famous DJ" who plays percussion while playing his music lineup) was the guest artist. Last year it was Corey Miller's band. It was an adventure!
Saturday, Jordan and I drove down to San Francisco. I signed up for a cheese making class at the Cheese School of San Francisco. What fun!! The instructor was a woman named Sacha, who taught as well as working at a small artisan cheese company. She was born in Australia, raised in New Zealand, then moved to France where she learned cheese making. I've been toying with making cheese for quite some time. I love cheese! While on my school culinary trip, we visited a parmesano reggiano farm and cheese making facility. The Italians are quite rigid in how they make their parmesan cheese. Getting cheese out of milk (whether is it cow, sheep or goat) is a bit magical. You heat your milk, add an acidifier, a coagulant, then watch the milk curdle into what is the beginning of all cheeses. Amazing!! I learned to make feta, creme fraiche and fromage blanc. Hand-crafted cheese is SO different from your everyday cheese. I think I am officially hooked on making cheese!
Sunday and Monday, I spent cooking for a personal chef client. Lots and lots of cooking!
I made Broiled Lamb Skewers with Baby Arugula and Lemon Vinaigrette, Israeli Couscou with Roasted Eggplant and Cinnamon-Cumin Dressing, Turkish Chicken Thighs, Couscous with Apricots and Toasted Cumin,
Rice-Encrusted Chicken Breast with Creamy Mustard Sauce, Far East Shrimp & Vegetable Stir-fry, Stacked Sweet Corn, Bean and Beef Casserole, BLY Steak Salad, Chinese Chicken Salad, Glam Mac & Cheese (made with gorgonzola cheese!), Balsamic Marinated Pork Tenderloin with Grilled Grapes, Mashed Roots with Buttermilk and Chives, Asparagus with Zesty Citrus Dressing and Tiramisu.
Whew!
Well, time to make dinner. I think leftovers are in order after this long work day!
Last weekend was also busy! Friday evening I went to a Tuaca "shindig" called Drinks & Ink, held at Rise Nightclub. I was invited last year as a "press member", (sorry, but I just can't see myself as real "press") and was also invited this year. Not only as "press" but was also asked to act as a judge in a contest set up for local bartenders. The bartenders had to come up with a new cocktail using Tuaca (a vanilla citrus liqoure from Italy). Lots of entries. The judges were myself, Corey Miller (the famous tattoo artist from LA Ink, now the new American "face" of Tuaca) and Conor, a DJ from a local radio station. It was tough (and no, you don't drink each cocktail glass dry-ya gatta pace yourself!) but we managed to pick one (and it was quite yummy!). TDJ Ramidrums (a "famous DJ" who plays percussion while playing his music lineup) was the guest artist. Last year it was Corey Miller's band. It was an adventure!
Saturday, Jordan and I drove down to San Francisco. I signed up for a cheese making class at the Cheese School of San Francisco. What fun!! The instructor was a woman named Sacha, who taught as well as working at a small artisan cheese company. She was born in Australia, raised in New Zealand, then moved to France where she learned cheese making. I've been toying with making cheese for quite some time. I love cheese! While on my school culinary trip, we visited a parmesano reggiano farm and cheese making facility. The Italians are quite rigid in how they make their parmesan cheese. Getting cheese out of milk (whether is it cow, sheep or goat) is a bit magical. You heat your milk, add an acidifier, a coagulant, then watch the milk curdle into what is the beginning of all cheeses. Amazing!! I learned to make feta, creme fraiche and fromage blanc. Hand-crafted cheese is SO different from your everyday cheese. I think I am officially hooked on making cheese!
Sunday and Monday, I spent cooking for a personal chef client. Lots and lots of cooking!
I made Broiled Lamb Skewers with Baby Arugula and Lemon Vinaigrette, Israeli Couscou with Roasted Eggplant and Cinnamon-Cumin Dressing, Turkish Chicken Thighs, Couscous with Apricots and Toasted Cumin,
Rice-Encrusted Chicken Breast with Creamy Mustard Sauce, Far East Shrimp & Vegetable Stir-fry, Stacked Sweet Corn, Bean and Beef Casserole, BLY Steak Salad, Chinese Chicken Salad, Glam Mac & Cheese (made with gorgonzola cheese!), Balsamic Marinated Pork Tenderloin with Grilled Grapes, Mashed Roots with Buttermilk and Chives, Asparagus with Zesty Citrus Dressing and Tiramisu.
Whew!
Well, time to make dinner. I think leftovers are in order after this long work day!
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