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:
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! :-)
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