Boo

Mise en Place for students

Before

After

Cooking lately

Recently I started working at the Cooking School I went to. I assist in the recreational classes, which mostly means I don't cook, I just get the mise en place. For the masses. I answer questions the students have, and it has given me a little more confidence as I realize I do have a lot of the answers, who knew?! Apparently experience pays off.
I have had a chance to cook in class though on occasion. I love it when I get to make dessert (of course). Here are a few shots of recent dishes..

apple crisp

potato gratin

It's the most wonderful time of the year

Apron Factory!

So great to see this warehouse!! Hedley and Bennett. Made-in-Los Angeles!! I am saving my cash to buy a chef shirt and an apron.

Chicken Marsala

Finally, a definite WIN!! Chicken Marsala. Those Italians, they really know their way around a kitchen.

Sicilian Orange Tart

 

Wellllll, this was not a huge success either. Partly because I burned the crust (why do I have to make phonecalls during critical times in baking?). But aside from that, the actual tart part just wasn't custardy or tart-like. It was orangey and sweet. Not bad, but not particularly good either. Next time - new recipe!
The one thing I can say is that when I looked at the ingredients that would go into the tart (not the crust part), I was reluctant because it just didn't seem like there were enough ingredients to set up. I doubted, but continued figuring that the recipe-writer knew what they were doing. Well, the final product was exactly what I was afraid it would be - not the right consistency and frankly very one-note in flavor. I am going to consider my red flag feeling about it a win because I was actually able to recognize something of a problem before it happened. I think a lot of failures have to happen when it comes to getting good at something. So -- yay for the fail/mini-victory!

Mexican Chocolate Pudding

I had good intentions, let's start there. I felt like I heard angels sing when I put it together in my head that I love Mexican Hot Chocolate and I love pudding (and making it!). Voilà - I'm going to make Mexican Hot Chocolate Pudding! It's so obvious.
Well, my first attempt wasn't so great. First, I was using a new recipe, that I had to make several ingredient substitutions on because I didn't have enough of a few of them. Also, my Mexican chocolate's use-by date had run out. And I wasn't exactly sure what substitutions to make when swapping out regular chocolate to make it Mexican.
Well, it was a start. And I have the feeling I'm going to obsess until I've figured it out. So look for future posts!

Mustard can succulent

Peach and blueberry crisp