Thursday, August 28, 2014

Hard to believe summer is coming to an end. I have already seen a few trees with leaves that are changing!! I had this discussion recently with someone from work, that the old you get the faster time goes. Sure seems true!

I finally got my first "real" tomato from my garden! WooHoo! I was afraid the local squirrels were going to eat everything! I've been able to get some small Japanese eggplants, some red and yellow red bell peppers and a few cherry tomatoes. The tomato is from one of the plants we got from Janell's friend DeeDee-so it's either Italian or French.

If memory serves me, there were many tomatoes just like this at the French farmer's market.

A friend of mine asked me to make a birthday cake for her now, 18 year old daughter, Megan. What do you think? She wanted a cake with a Hawaiian theme. I can't say that I am much into fondant and all that fancy stuff. Give me buttercream any time! :-) I am planning on taking some cake decorating classes from Craftsy. I don't remember if I wrote in an earlier post, but I am baking for Creme Cafe in Reno, now. Just a part time job. Beth Carter is the owner and has pretty much turned me loose in the kitchen to bake what I want. How sweet is THAT? (OK, bad pun, lol) I am also helping with her catering. She'd like to offer cakes (wedding cakes and other fancy cakes) for catering, and while I think I can do nice cakes, I'm not into the fancy-shmacy cakes you see on TV. Still....I like pushing myself and I enjoy learning new things. All I need is practice!

The farm-to-table is coming up, Saturday, September 13. The Menu is set, We have almost everything set up and ready to go. Interested in hearing the menu?

Appetizers: Cheesy Summer Spirals
Grilled Flatbreads with Carmelized Onions, Sausage and Manchego
Roasted Red Pepper Soup Shooters

Salad: Mixed Green Salad with Aged Raspberry Balsamic and Toasted Almonds

Entrees: Braised Lamb Shanks with Gemolata and Baked Polenta
Pimenton Roast Chicken with Crispy Potatoes and Delicata Rings with Sage
Farmer's Market Papparedelle

Cheese Course from Wedge-a Cheese Shop

Dessert: Peaches and Vanilla Panna Cotta
Cantucci di Prato (little biscotti style cookies)

Sounds yummy, yes? We sold out weeks ago-I still can't believe it! People hear we are having a farm-to-table dinner at the Old 1862 Ranch and they want a ticket! Yay!

Life is about to get a whole lot busier!

Saturday, August 9, 2014

Life is certainly never dull. And here summer is in its last month-August. I am still wondering where the time goes!

I am baking at Creme Cafe in Reno now, just once or twice a week. Creme serves breakfast and lunch, but they also do quite a bit of catering. The owner,Beth Carter, and I are very similar. We both changed careers later in life, we're about the same age and same personality type. I think we'll make a good team. The nice thing about this job, is that I pretty much have free range of what I want to bake each week. I could get used to this. AND, for me, a glimpse of what it would be like to own my own bakery/cafe. Would it be a good idea or not? Stay tuned!

I still have my personal chef business, which I am trying to grow. I am working with several coaches who are helping me learn about marketing and running a business. So much to learn! This past week, the dessert my Tuesday client wanted for was Chocolate Fudge (no nuts). Easy! I love Martha Stewart's fudge recipe:

EASY CHOCOLATE FUDGE WITH PRETZELS

INGREDIENTS

Nonstick cooking spray
2 tablespoons unsalted butter, cut into small pieces
3 cups semisweet chocolate chips (16 ounces)
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine salt
2 1/2 cups roughly chopped miniature pretzels

VARIATIONS
Swap It: Use trail mix, your favorite chopped candy, or crushed cookies in place of pretzels.

DIRECTIONS

STEP 1
Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

STEP 2
Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.

Now keep in mind-I did not put nuts or pretzels into this particular batch, I left it plain. It is still the best fudge I have ever tasted. Really creamy! Easy peasy!

Tuesday night dinner (the day I go cook for my client) was Steak Oscar-Beef Filet topped with Roasted Asparagus, Bernaise Sauce and Shrimp. A truly elegant meal!

I am still working as a nurse 1-2 days a week, although for the month of August I am not working much. (Maybe the Universe is trying to tell me sometning....). I still bake desserts for Gas Lamp restaurant-only when they run out, so irregularly. I am trying to cut down on all my many activities (that's why I took on another job, hahaha). I recently asked Jordan what it was that I did (for a living). His first response was, "Well, that's complicated." That was not what I wanted to hear! So, time to focus more.

Our annual Farm-to-Table dinner is coming up September 13. We are only doing one night this year. You can check out the menu at www.theold1862ranch.com. We are already sold out!! Truly a beautiful setting!

Well, now you know everything I know about what's going on. I am still working on blogging more regularly, so stay tuned! :-)