tag:blogger.com,1999:blog-31439972756300776962024-03-13T20:21:28.137-07:00Young Chef's JourneyAnonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-3143997275630077696.post-7526153797508443962015-04-23T14:48:00.001-07:002015-04-23T14:48:58.669-07:00All Natural Red Velvet Whoopie Pie<br />
If anyone used a recipe that requires red food coloring, they know that it takes A LOT of that "lovely red chemical liquid" to get the bright red color that everyone wants to see. Anything Red velvet is no exception.<br />
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So I decided to do some research to find an All Natural red food color. I found Red beets to be a good substitute. Now the recipe that I found didn't use beet juice, it required beet puree, so there are extra steps to take before starting the recipe. Also it has a lovely reward of lightly dyed red fingers.<br />
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I believe I decided on red beet puree because I learn to love the flavor of red beets and also I remember roasting POUNDS red beets when I was a line cook for one beet salad on the menu. No doubt, very popular.<br />
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The recipe is from Allie from <a href="http://bakingamoment.com/">Baking A Moment</a>. A former pastry chef who shares the same passion that I have. Having any free time from work and life; Just run straight to the kitchen and make magic from scratch.<br />
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<b>Base Recipe:</b> <a href="http://bakingamoment.com/all-natural-red-velvet-whoopie-pies/">All Natural Red Velvet Whoopie Pie</a><br />
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This was the recipe I used as my base recipe. I made some changes which I will explain a bit later and the reason why I decided to do it this way. Additionally there were factors that I would've done differently because it affected the final product.<br />
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<b>The new recipe:</b><br />
<b>All Natural Red Velvet Whoopie Pie</b><br />
Author: adapted by Bakingamoment.com<br />
Yield: 18 Whoopie Pie<br />
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Ingredients:<br />
Cakes:<br />
1 cup granulated sugar<br />
1 stick (1/2 cup) unsalted butter<br />
1 egg, room temperature and separated<br />
3/4 cup beet puree<br />
1/2 cup buttermilk<br />
1 tablespoon freshly squeezed lemon juice<br />
1 1/2 teaspoon rice vinegar<br />
1 teaspoon vanilla extract (or bean paste)<br />
1 3/4 cup AP flour<br />
2 tablespoons natural cocoa powder<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon salt<br />
3/4 teaspoon baking soda<br />
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Filling:<br />
1/2 cup unsalted butter, softened<br />
8 ounces cream cheese, softened<br />
2/3 cup powdered sugar<br />
1 teaspoon vanilla extract (or bean paste)<br />
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Instructions:<br />
1. Preheat the oven to 375 degrees.<br />
2. Cream the butter and 3/4 cup of sugar until fluffy and white.<br />
3. Mix in the egg yolk.<br />
4. Whisk together the beet puree, buttermilk, lemon juice, rice vinegar, and vanilla until combine.<br />
5. Sift in the flour, cocoa powder, baking powder, salt, and baking soda. Mix until combine.<br />
6. In a clean separate bowl and clean whisk, whip the egg whites until the frothy and white. While whisking, slowly sprinkle in the remaining sugar and whisk until stiff peaks.<br />
7. Fold in the meringue in 2 parts until the batter is smooth. First lightening the heavy batter, and then lightly fold in the remaining meringue to keep as much air as possible.<br />
8. Using a 1 1/2 tablespoon cookie scoop, scoop the batter onto 3 half sheet trays (4 by 3 scoops of batter).<br />
9. Bake in the oven for 6 minutes. Rotate, then bake for another 6 minutes. (If baking more than 1 half sheet, rotate front to back and switch the position.)<br />
10. Cool completely.<br />
11. Cream the butter and cream cheese until smooth. Add in the powdered sugar and vanilla. Taste. Add more if needed.<br />
12. Spread about a tablespoon of cream cheese filling. Enjoy!<br />
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It's time for iPhone Pictures (might want an upgrade one day):<br />
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Now it's time for the changes I've made from the base recipe. </div>
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Firstly, I omitted the almond extract just because I don't have that in my pantry; I will always have a bottle of vanilla bean paste though. </div>
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The next change is taking out 1/4 cup of sugar from the creaming of the butter and sugar stage because by adding sugar to the meringue, it prevents from over whipping the whites and creating a Styrofoam textured meringue. It is really hard to fold in over whipped meringue because you'll lose more air before the batter is homogeneous and smooth. </div>
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I've mentioned before that there was a factor that affected the final product. I was referring to the color of the red velvet whoopie pie. The color is a dark red color and not the bright red that all red velvet is known for. Allie said in her post, that the reason why I got the dark red-purple color is because the cocoa powder. I used a blended (Natural and Dutch-Processed) cocoa powder and the dutch-processed cocoa powder created the darker color because of the change in pH of the batter. The taste is still good, but as an aspiring pastry chef, I want everything to look right, so when its red velvet, it should really be red. </div>
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The taste was good. It had a pleasant chocolate flavor with subtle earthy flavor (from the beets). The cream cheese filling adds a slight creaminess and tang, which is the miniature version of the slice of cake. My Cream cheese frosting looks yellow rather than white is because I don't want to whip too much air to a point where it starts to weep and break down. I thought the cake was fluffy and moist already that it didn't needed extra air, just enough to spread the frosting. </div>
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<b>How to make beet puree:</b></div>
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Cut the tops and bottom off the 3 small beet root. Scrub lightly until water. Wrap the beets in foil. Bake in a 350 degree oven for an hour and 30 minutes or until fork tender. Let them cool until cool enough to handle. Use gloves and paper towels, rub the skin off the beets. You'll know when the skin is removed, when the beets shines until the light. Cut the beets into bite size pieces and place into a food processor. Blend it for a minute, stopping twice to make sure there are no large pieces of beets. This has to be a very smooth puree. </div>
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I really hope you would try this recipe and let me know how it turns out. </div>
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<br /></div>
If you have any question for me, leave a comment down below.<br />
Subscribe and like if you enjoy these types of post.<br />
<br />
If you want to follow me on Instagram, I'm at @andyliang89. I post the same pictures that are found here on my Instagram feed like a Sneak Peek to what's found in detail on this blog.<br />
<br />
Thank you for all the support and love from everyone!<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com1tag:blogger.com,1999:blog-3143997275630077696.post-52487940137024060142015-03-11T15:26:00.001-07:002015-03-11T15:32:03.112-07:00Lemon Poppy Seed Whoopie Pie<br />
This week I've been thinking about Spring. What comes to my mind is all tart and tangy taste of Lemons. I've been loving the idea of Lemon and Poppy Seeds together, so I did some research and I came across <a href="http://www.woodlandbakeryblog.com/">Woodland Bakery Blog</a>. If you've seen my previous post, I've tested a lot of Woodland Bakery Blog's recipe. Gretchen Price is the pastry chef of Woodland Bakery Blog and I've been watching her ever since her previous channel (which I don't want to name because it was more entertaining than informative).<br />
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To continue, Gretchen Price posted a recipe for <a href="http://www.woodlandbakeryblog.com/lemon-poppy-whoopie-pies/">Lemon Poppy Seed Whoopie Pie</a> (<-Click here for the recipe). I made my own adjustment to the recipe, and I like how it came out. I'll explain more after the recipe, but picture first!<br />
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<a href="http://4.bp.blogspot.com/-QEpTsAH7e9g/VQC2k5-h7BI/AAAAAAAABGA/9d9Kl8qhWc4/s1600/IMG_0903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QEpTsAH7e9g/VQC2k5-h7BI/AAAAAAAABGA/9d9Kl8qhWc4/s1600/IMG_0903.JPG" height="240" width="320" /></a></div>
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Even though I only use a 2 inch in diameter scoop, the batter spread double. They came out to be jumbo 4-inch cookies.<br />
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Here is the recipe,<br />
<blockquote class="tr_bq" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lemon Poppy Seed Whoopie Pie</span></blockquote>
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<span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">yield: 5 4-inch Whoopie Pie Sandwiches</span></blockquote>
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<span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Ingredients:</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Unsalted Butter 6 Tablespoons (84g)</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Granulated Sugar ¾ cup (150g)</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Eggs Large 1 (50g)</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Lemon Zest 1 lemon</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Lemon Juice from half lemon (1 tablespoon)</span><a href="http://www.woodlandbakeryblog.com/buttermilk/" style="line-height: 1.38; text-decoration: none;"><span style="color: black; font-family: Arial; font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Buttermilk</span></a><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"> ½ cup (120ml)</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">All Purpose Flour 1¾ cup (227g)</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Salt ¼ teaspoon</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Baking Soda ¼ teaspoon</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Baking Powder ½ teaspoon</span><span style="font-family: Arial; font-size: 15px; line-height: 1.38; white-space: pre-wrap;">Poppy Seeds 2 teaspoons</span></blockquote>
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<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cream the butter and sugar together for about 3 -4 minutes. It will not get as light and fluffy as we are used to many of our mixes to become due to the ratio of sugar and butter here.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the egg and mix well</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Combine the flour, baking soda, baking powder and salt and add it, all at once to the creamed butter mixture.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix well and scrape the sides and bottom of the bowl.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the buttermilk with the lemon juice and zest, slowly while mixing on low- medium speed.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the poppy seeds last, mix to combine</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Chill the dough in the refrigerator for at least 30 minutes (or overnight) before baking or they will spread too much </span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 350°F</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Scoop cookies to desired size I used a 2 ¼ inch scoop.</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake for approximately 15 minutes slightly golden brown and not raw in the centers</span></div>
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<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; margin-left: -24px; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cool completely and then fill with your choice of filling.</span></li>
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The Difference:</div>
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There is a slight difference between the original recipe and the one above. I don't like using Extract beside Vanilla. I love the Natural taste of fresh fruit, so I tend not to use any extract especially almond. </div>
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Opinion: </div>
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This recipe is very easy to whip together if you have all the ingredients. There is a substitution for Buttermilk if you can't find it in your country; Add 1 tablespoon of white vinegar to 1 cup of whole milk, let sit. That's my go to ratio for whenever I feel lazy to go buy Buttermilk, but having leftover buttermilk means <a href="http://www.laurainthekitchen.com/recipes/blueberry-buttermilk-pancakes/">Buttermilk Pancakes</a> (from Laura in the Kitchen) the next day or the <a href="http://www.woodlandbakeryblog.com/red-velvet-cake/">Red Velvet Cake</a> from WoodlandBakeryBlog. </div>
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You must let this rest; I actually let it rest for over an hour. For the size of my ice cream or cookie scoop, I could only fit 6 onto a half sheet pan; any more and they will touch which alter the classic round shape of a whoopie pie. Bake for 15 minutes until the edges just start to get the golden brown color, the tops will look pale (sorry that's natural for this recipe). While it cools down, the bottoms will continue to get darker. </div>
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As for the filling, I made WoodlandBakery Blog's <a href="http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/">Swiss Buttercream</a>. This is what I recommend for everything, I've used it in most of my friend's cakes and they like the taste of it. </div>
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I added 1/2 Lemon Zest to the buttercream; I also added Fresh Lemon Juice, a teaspoon at a time, to taste (I ended with 3 teaspoons). It will separate, continue whipping it and will smooth out. Trust me. </div>
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I filled my Jumbo Whoopie Pie with about 4 tablespoons of buttercream. Seems like quite a bit, but I like A LOT of icing. </div>
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Here are more pictures, </div>
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<a href="http://4.bp.blogspot.com/-M3-iLJW5LrY/VQC2op-ZWDI/AAAAAAAABGM/aHWkeghV-t8/s1600/IMG_0906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M3-iLJW5LrY/VQC2op-ZWDI/AAAAAAAABGM/aHWkeghV-t8/s1600/IMG_0906.JPG" height="240" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-tEB98z8R6Mk/VQC2on0g_9I/AAAAAAAABGI/TzjRE-jiD6c/s1600/IMG_0907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tEB98z8R6Mk/VQC2on0g_9I/AAAAAAAABGI/TzjRE-jiD6c/s1600/IMG_0907.JPG" height="240" width="320" /></a></div>
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I used an offset spatula to spread the filling, but I could've used a pastry bag for a cleaner look. The crumb is very tender and airy; it is surprisingly light and with the slightly crisp edge creates a good experience. I have to say eating it fresh is much better, but letting the whoopie pie sit will create a softer similar to a cake texture. </div>
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Taste: This has a fresh and light lemon taste, very refreshing like this New York City weather compared to the 5 degree winter weather we've been having for the last 2 weeks. </div>
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I really hope you would try this recipe and let me know how it turns out. </div>
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<br /></div>
If you have any question for me, leave a comment down below.<br />
Subscribe and like if you enjoy these types of post.<br />
<br />
If you want to follow me on Instagram, I'm at @andyliang89. I post the same pictures that are found here on my Instagram feed like a Sneak Peek to what's found in detail on this blog.<br />
<br />
Thank you for all the support and love from everyone!<br />
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Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-20040664961181661482015-03-04T21:15:00.000-08:002015-03-04T21:15:26.843-08:00Chocolate Layered Marshmallow Cheesecake<br />
Hi lovely people out there,<br />
<br />
This time I don't have a long essay regarding my updates on my pastry career. Instead I have a recipe!<br />
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It is (<i>like the title says)</i> Chocolate Layered Marshmallow Cheesecake.<br />
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This is what it looks like in the pan:<br />
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<a href="http://2.bp.blogspot.com/-x4xKWfrs-Jw/VPfRMhivmMI/AAAAAAAABE0/h1bOYdtj6Vg/s1600/IMG_0891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-x4xKWfrs-Jw/VPfRMhivmMI/AAAAAAAABE0/h1bOYdtj6Vg/s1600/IMG_0891.jpg" height="320" width="240" /></a></div>
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Actually this was a mistake since I wanted to be a Chocolate Swirled Marshmallow Cheesecake, but I'll explain later why this turned out instead of the swirled effect.<br />
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First of all, I didn't come up with this base recipe for the Marshmallow Cheesecake recipe, so I did my research and it took me to <a href="http://thesweet-toothlife.com/">thesweet-toothlife.com</a>. I have to give credit to Mary Frances, the creator of the blog, for the base recipe of the Marshmallow Cheesecake. Her rendition includes a fabulous swirl of raspberry sauce, which does provide a lovely balance of sweet and tart.<br />
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Base Recipe:<a href="http://thesweet-toothlife.com/2014/04/raspberry-swirled-marshmallow-cheesecake/">http://thesweet-toothlife.com/2014/04/raspberry-swirled-marshmallow-cheesecake/</a><br />
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My rendition of this Cheesecake has a thin, crispy Oreo Cookie Crust and an extra special layer of chocolate on top.<br />
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The picture above doesn't show a springform pan; I've used an 8-inch cake pan. Nowadays I don't like using a springform pan because I have to wrap the entire pan with foil so no water sips in. It's just easier to spray the cake pan with nonstick cooking spray and line the bottom with a parchment paper circle. The recipe below will have details on how to unmold the cheesecake.<br />
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><b>Chocolate Swirled Toasted Marshmallow Cheesecake</b></span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><i>Yield: 12 servings</i></span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><i><br /></i></span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><b>Equipments: </b>1 8-inch cake pan, Parchment paper, Nonstick cooking spray</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><b>Ingredients:</b></span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><b>Crust:</b></span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 cup Oreo Cookies, finely crushed</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons butter, melted</span></div>
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<span id="docs-internal-guid-4b459a60-e819-d129-55c8-9c9f19ddebbb"><br /></span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><b>Filling:</b></span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">3 (8 oz) packages cream cheese, softened </span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 cup sugar</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 eggs</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">1 cup packed marshmallows (16 large ones)</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons butter</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">¼ cup milk</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">70g (about 3 oz) melted semisweet chocolate</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><b>Method:</b></span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 350F.</span></div>
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<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Mix together the Oreo cookie crumbs and butter until it resembles wet sand. Pour it into an 8-inch cake pan. Press it flat without going up the sides. Bake it in the preheated oven for 10-12 minutes. Let cool outside. </span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">For the filling, beat cream cheese and sugar until smooth, about two minutes.</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Add eggs, and vanilla together one at a time; mixing until smooth. Set aside.</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Toast marshmallow under the broiler until almost black. Flip it over with a large offset spatula.</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Melt marshmallows, butter, and milk in a small saucepan. Stir constantly for a couple minutes until mixture is completely melted. Strain through a chinois or a fine sieve.</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Stir marshmallows into cream cheese mixture.</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Pour the cheesecake batter over the cooled crust; leaving behind about a cup of batter.</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Add the melted chocolate stirring quickly until smooth. </span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Pour the chocolate cheesecake batter on top and swirl until your desired marble effect.</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Place the cake pan into a larger baking pan to create a water bath by filling the baking pan halfway the side of the cake pan with boiling hot water. A water bath will ensure more even baking (and will prevent the top of the cheesecake from cracking.)</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Bake for 50-55 minutes at 350 degrees. Turn off the oven, crack the door slightly open and let cool slowly until room temperature.</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Remove from oven and let cool completely.</span></div>
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<span style="background-color: white; font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Refrigerate for at least four hours or overnight before serving. Refrigerate for up to 2 weeks or freeze for up to 2 months.</span></div>
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<b>To unmold a cheesecake out of a 8-inch cake pan</b>, your going to need:<br />
a flat plate or plastic wrapped 8-inch cake board,<br />
serving plate<br />
a blow torch, gas stove, or a large pot of hot water<br />
If your using the;<br />
<b>Blow Torch</b>: flip the cake pan onto a plate or a plastic wrapped cake board (if you have one), torch the bottom and sides.<br />
<b>Gas Stove</b>: Turn the flame to medium-low. Using oven gloves, hover the cake pan bottom and sides over the flame (this may take up to 2 minutes to unmold).<br />
<b>Hot water</b>: Dip the cake pan until it reaches halfway up the pan. Let it sit for 45 seconds. If it doesn't melt the fat, dip the sides. (This would be my last choice because I don't want water in my cheesecake.)<br />
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To tell if the fats have melted, the knife will slide easily between the pan and the cake. Flip the cake over and lift the pan out. Flip the cheesecake back over onto your serving plate. Cut your portions and enjoy!<br />
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I have pictures!:<br />
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<a href="http://1.bp.blogspot.com/-GAoki7tbth4/VPfhD3Qt3HI/AAAAAAAABFE/hf-NqFnlsw4/s1600/IMG_0895.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/--nZR9M4CYPw/VPfhD5hJJEI/AAAAAAAABFM/YJoDdG1etAA/s1600/IMG_0896.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/--nZR9M4CYPw/VPfhD5hJJEI/AAAAAAAABFM/YJoDdG1etAA/s1600/IMG_0896.jpg" height="150" width="200" /></a><img border="0" src="http://1.bp.blogspot.com/-GAoki7tbth4/VPfhD3Qt3HI/AAAAAAAABFE/hf-NqFnlsw4/s1600/IMG_0895.jpg" height="150" width="200" /></div>
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My Opinion: I was disappointed on the marble effect and that's mainly blame on myself because I didn't swirl it enough. I also left too much of the batter in the second pour for the chocolate layer, so it became more of a chocolate cheesecake instead, but I LOVE my mistakes and it actually looks good. The taste of this cheesecake is GOOD! The initial flavor is the cream cheese, then the semisweet chocolate, and lastly the very light taste of the toasted marshmallow. It was very creamy and crispy from the cookie layer, added another dimension to this dessert.<br />
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I really hope you would try this recipe out one day. And I hope you enjoyed reading this as much as I've enjoyed writing this.<br />
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If you have any question for me, leave a comment down below.<br />
Subscribe and like if you enjoy these types of post.<br />
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If you want to follow me on Instagram, I'm at @andyliang89. I post the same pictures that are found here on my Instagram feed like a Sneak Peek to what's found in detail on this blog. <br />
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Thank you!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-56765808303135830622015-03-03T19:29:00.001-08:002015-03-03T19:29:40.485-08:00Seriously Long Overdue Update<br />
To begin with, I have to apologize for the long overdue update. It's been about a year and a half since I've written a post. I have to say it's been a crazy year and a half with great fun and support from everyone I'm around with.<br />
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Let's continue from where I left off,<br />
As you all know I attend a culinary school at New York City called International Culinary Center in Soho. After a month of searching a job, I found a "home" at Lafayette restaurant as an Extern at first. I've worked as a Banquet Cook, Garde Manger, then Hot Apps (in that exact order) for about 9 months in total.<br />
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As I was working as a Line Cook, I saw a position in Lafayette's Pastry department. In a matter of a couple of weeks, I became the new Pastry Cook. I've worked Brunch, Lunch, and Dinner services. Even though it was only a month that I was a Pastry Cook, I learned a lot from the chef there and would've loved to continue my career there. Unfortunately, I couldn't stay in the restaurant I called "home" (because it was my first restaurant fresh out of culinary school), but I found a new "home" and I'm enjoying every minute of it.<br />
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Fast forwarding to the present now, I'm currently working at a Soho restaurant called The Dutch as a Pastry Cook. Again, I'm loving every minute I step into the restaurant because the vibe the Pastry team has just feels like home with supporting teammates helping out.<br />
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During the "flying" couple of months, I've been testing different cake recipes and I think I found one that my entire picky family actually enjoys. It is actually from <a href="http://www.woodlandbakeryblog.com/">Woodland Bakery Blog</a>.<br />
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The recipe is called Yellow Cake: <a href="http://www.woodlandbakeryblog.com/yellow-cake-recipe/">http://www.woodlandbakeryblog.com/yellow-cake-recipe/</a><br />
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This is an oil-based cake, so it stays moist even from the fridge (it doesn't make it into the fridge). I've made it into a 12-inch cake for a friend, a rectangular cake for a family dinner (with homemade strawberry jam in both of them).<br />
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I also took the cake and rolled it into a Swiss Roll with Whipped cream and diced fresh strawberries a filling. It didn't turn out that well because the cake just wanted to tear and make holes (probably the cake doesn't have enough gluten since it uses cake flour). Nonetheless, the final result tasted good and that's my culinary side of me doing the talking. Additionally eating the cake just as a snack, is really good for curing that sweet tooth.<br />
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Begin new to the Pastry industry, I've been having concerns on my pastry knowledge and skills, and my culinary knowledge as well. Not having the formal training has always made me feel insecure about how well I'll do in the industry, but the best advice for those who made the same transition as I've made, is to keep your head down, learn as much and fast as you can. I did that for 6 months now and I've never regretted my decision to follow my passion in Pastry.<br />
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Now I don't know if anyone has felt this but as a Young Cook who made the transition from Culinary to Pastry, I feel like I've been losing my touch from working on the Culinary side. All the knowledge that I've gained from the Culinary program is disappearing; leaving me with the knowledge of Pastry.<br />
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I've been reading a specific book called "The Pastry Chef's Apprentice" by Mitch Stamm. This book interviews a handful of pastry chefs and it talks about the journey that each one has been threw over the years. During each interview, I've compiled specific words that stood out relating to the title "Pastry Chef".<br />
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This is the picture I've picked from the Word Cloud Program: www.wordle.net<br />
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<a href="http://1.bp.blogspot.com/-MTKFcIaeo5s/VPZ7P52B0yI/AAAAAAAABEc/nPdQLgtj0cw/s1600/Screen%2BShot%2B2015-02-25%2Bat%2B12.21.35%2BAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MTKFcIaeo5s/VPZ7P52B0yI/AAAAAAAABEc/nPdQLgtj0cw/s1600/Screen%2BShot%2B2015-02-25%2Bat%2B12.21.35%2BAM.png" height="195" width="320" /></a></div>
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I hope you enjoy my Seriously Lone Overdue Update. I have to say I miss blogging and sharing my experiences with certain recipes. I definitely enjoy testing recipe especially those that satisfy my sweet tooth. </div>
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Please subscribe if you want to see more upcoming post. I'll try to post in the coming weeks about recipe testing and any updates I have in my Pastry career. </div>
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<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-68829736239733307932013-10-04T13:33:00.001-07:002013-10-04T13:33:25.778-07:00Quick Update<br />
Hello everyone! It's been a while since I've posted anything. I'm sorry for not staying up to date, it's just that there's a lot of things juggling in my mind and events I have to attend. As of now I found the time to write a quick post.<br />
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The big news: I've offically graduated from Culinary School (International Culinary Center in New York City). I'm currently waiting for a job position I really want in a new restaurant that will open in the near future. In the meantime, I've been to keeping myself busy and also "training" myself to stay mentally fast similar to the speed when I was in Culinary School.<br />
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I've made a couple of things. Some that I'm very proud of, and others that I didn't take a photo of because of the results.<br />
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Here comes the pictures:<br />
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<a href="http://1.bp.blogspot.com/-YDGMJ2MDVxY/Uk8h1KoTeSI/AAAAAAAAA4w/EAXV7ZRUcM4/s1600/1a903990-f5f8-4087-b62c-7e97966f1547.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YDGMJ2MDVxY/Uk8h1KoTeSI/AAAAAAAAA4w/EAXV7ZRUcM4/s1600/1a903990-f5f8-4087-b62c-7e97966f1547.png" height="200" width="200" /></a><a href="http://3.bp.blogspot.com/-tcIwUj8nUgM/Uk8h2yew0hI/AAAAAAAAA5E/CdXuKR5En_s/s1600/860adab0-f020-402b-975e-bd1b13344753.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-tcIwUj8nUgM/Uk8h2yew0hI/AAAAAAAAA5E/CdXuKR5En_s/s1600/860adab0-f020-402b-975e-bd1b13344753.png" height="200" width="200" /></a></div>
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Both of these pictures were the birthday dinner party I catered for my high school friend. </div>
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The menu consisted:</div>
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Nicoise-style Salad</div>
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Homemade Pasta in a Parmesan Broth with Peas and Enoki Mushrooms</div>
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French Onion Soup with Toasted Sourdough Bread and Melt Gruyere Cheese</div>
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Quiche Lorraine (Egg Custard Tart with Bacon and Gruyere Cheese)</div>
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Roasted Chicken Thighs Grandmother-style</div>
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Classic Beef Stew</div>
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Green Tea Cream Puffs with Green Tea Pastry Cream</div>
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Classic Napoleon layered with Pastry Cream and studded with Raspberries and Blueberries</div>
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<a href="http://2.bp.blogspot.com/-fd_oGdhkOKs/Uk8h1EtrV0I/AAAAAAAAA4s/BkMxATVgWvc/s1600/2a7c396e-3cb4-43cb-aa3c-ccd11b0390fe.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fd_oGdhkOKs/Uk8h1EtrV0I/AAAAAAAAA4s/BkMxATVgWvc/s1600/2a7c396e-3cb4-43cb-aa3c-ccd11b0390fe.png" height="200" width="200" /></a><a href="http://2.bp.blogspot.com/-DLGrKaVnP3A/Uk8hzzEj1eI/AAAAAAAAA4k/sB9oaFv9iGE/s1600/0044cc6a-0515-4478-89f8-fb4472e436a1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DLGrKaVnP3A/Uk8hzzEj1eI/AAAAAAAAA4k/sB9oaFv9iGE/s1600/0044cc6a-0515-4478-89f8-fb4472e436a1.png" height="200" width="200" /></a></div>
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My attempt on making Baked Red Bean Buns. The Red Bean Paste could use more moisture.</div>
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<a href="http://1.bp.blogspot.com/-oGAxd90N5Bk/Uk8h1q6r1FI/AAAAAAAAA48/soU0L_rlUFk/s1600/62f715fd-9032-4fc8-aa8d-c52aca331f12.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oGAxd90N5Bk/Uk8h1q6r1FI/AAAAAAAAA48/soU0L_rlUFk/s1600/62f715fd-9032-4fc8-aa8d-c52aca331f12.png" height="200" width="200" /></a></div>
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This was featured on my instagram (@boredbasterd) </div>
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I made a Napoleon with Chocolate Mousse dusted with powdered sugar.</div>
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Not the best looking dessert but it tasted pretty good.</div>
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<a href="http://3.bp.blogspot.com/-q-bXmiO4vmU/Uk8h3H2_pFI/AAAAAAAAA5M/Aq5UohAuAVA/s1600/c2c02f74-6240-4a7b-8519-79c94320c2b4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-q-bXmiO4vmU/Uk8h3H2_pFI/AAAAAAAAA5M/Aq5UohAuAVA/s1600/c2c02f74-6240-4a7b-8519-79c94320c2b4.png" height="200" width="200" /></a></div>
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This was my proud attempt on making Fresh Homemade Super Soft White Toast Bread</div>
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It tasted lovely! Oh carbs HOW I ADORE YOU! </div>
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That's all that I have for now. I will make sure I will keep everyone updated in my future in the culinary world! I'm loving this industry, maybe the wrong side of it. Should I go to pastry side? </div>
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Please Subscribe to get the latest update and leave comment for me if you'd like! Hope you enjoy the lovely pictures and you can follow me on Instagram if you'd like to see all my photos. </div>
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-71089121351854968592013-08-11T19:15:00.004-07:002013-08-11T19:15:54.178-07:00Food and Dining Review: Jane Restaurant NYC<br />
Jane Restaurant in New York City<br />
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One of the very very popular brunch spots. So popular that when we had a reservation for 2 at 1 PM, the lady said they are running behind. To top it off, we arrived 20 minutes later than our scheduled reservation. So right off the bat, not to fond of it and then the waiting games begin. My friend and I waited outside the door for about 20-25 minutes I believe until another lady guided us to our table.<br />
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Walking into the back of the restaurant and it felt like the space is quite small for a brunch hotspot, but it still felt cozy. Falling comfortable into our seats, we scanned the menu quickly and saw what we liked. Being myself, I looked up the menu online and decided a couple of dishes (betting that my friend will pick the same dish I want). So we order the Benedict Jane and Benedict Johnny (turns out we wanted the same dish, then we laughed). <br />
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They look like this:<br />
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<a href="http://3.bp.blogspot.com/-r3eaUxVM69Q/Ugg-LfMMlHI/AAAAAAAAA2I/xN3KTjlrb0w/s1600/IMG_0211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-r3eaUxVM69Q/Ugg-LfMMlHI/AAAAAAAAA2I/xN3KTjlrb0w/s1600/IMG_0211.JPG" height="320" width="239" /></a></div>
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Benedict Jane</div>
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<a href="http://1.bp.blogspot.com/-0rxxzISCYKQ/Ugg-MON0OfI/AAAAAAAAA2Q/TNy7ONiKn1g/s1600/IMG_0212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0rxxzISCYKQ/Ugg-MON0OfI/AAAAAAAAA2Q/TNy7ONiKn1g/s1600/IMG_0212.JPG" height="320" width="239" /></a></div>
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Benedict Johnny</div>
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We shared the dishes by exchanging 1 Benedict. I'd have to say both were not what I was expecting. I thought both dishes will have an explosion of flavors, but turns out I detected faint acidity from the hollandaise and the richness from the egg yolks.<br />
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Benedict Jane has 2 Poached eggs on a bed of Spinach under a Crab and Crawfish Cake, with a Tarragon Hollandaise. (From <a href="http://janerestaurant.com/wp-content/uploads/Jane-Brunch-4.11.131.pdf">Jane Restaurant Menu</a>)<br />
I cut into it the yolk was oozing everywhere, which looked so good! After a few seconds of fumbling to get every element on my fork, I took a bite and the flavors were 1 dimensional. The crab cake wasn't seasoned that well; all I tasted was lemon, pepper, and a hint of crab. The texture was actually very soft, but I wanted the crab cake to be crispy and provide the texture dimension that was needed in this dish. The hollandaise was good and buttery with a good acidity; somewhat difficult to tell that it was tarragon hollandaise unfortunately. After taking a few bites, I realized that the only flavor that really stood out when eating each element is the very bland spinach that needed a lot of salt.<br />
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Note: Not too happy about the dish overall,<br />
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Benedict Johnny has 2 Poached Eggs on a Chicken Sausage under a corn pancake with a roasted tomato hollandaise. (From <a href="http://janerestaurant.com/wp-content/uploads/Jane-Brunch-4.11.131.pdf">Jane Restaurant Menu</a>)<br />
This also had the sexy waterfall of oozing egg yolk. The main flavor was coming from the Sausage, which was wonderfully seasoned. The pancake was oddly sweet and dissolved when it touched the egg yolk puddle, so there wasn't a solid foundation for the sausage to sit on. The hollandaise was done well; I tasted a faint tomato flavor and it tied to the Benedict together.<br />
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Both of the Benedict dishes came with HOME FRIES!<br />
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If you haven't noticed the word home fries, above, is in caps; that would mean that they were GOOD!!! I said to my friend that if I had a plate of these Home Fries, I'd be happy! These were seasoned nicely (needed a touch more pepper for my taste) and crispy all around! I wanted to order another plate, but I knew we weren't going to be able to finish it. So I ended my meal by eating ALL the home fries and cleaning the plate of any leftover egg yolk puddles.<br />
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At the end, when we finished our plates, I mentioned about a drink at Jane that had positive reviews. Its called Cucumber Ginger Ale. We order this drink to share and it was SO REFRESHING! With bits of cucumber floating around the drink submerged in ginger ale that was lightly sweetened was a matched made in heaven, especially when it was summer months. I would order this again if I go back again.<br />
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So overall my experience was enjoyable, I was satisfied with my food (thank god the home fries were there), and the drink was Excellent! I'd recommend the restaurant itself, not so sure about the Benedict. You can try to see if you agree with what I say here. Please let me know what you think about Jane restaurant in NYC!<br />
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Side note: I know I haven't posted any pictures for a while now, and I plan to once I find the time. I'm currently in my last month of my culinary program and believe to be doing fine. Hope to post the pictures from a month ago, I was proud of what I've produced and I hope you will too.Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-23636380480568733602013-05-24T18:29:00.003-07:002013-05-24T18:29:45.294-07:00Culinary photos #8<div class="separator" style="clear: both; text-align: center;">
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It's been a while since I've posted anything so I thought I'd take the time to write about what had happened during the last two weeks. I want to also mention the transition to the following level, which put a stop to my photography obsession. </div>
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First off, starting the week off great, we had Wine day. Wine day is one entire school day where we learn about the basic types of wines from different types of grapes. We've also learned how to do basic wine pairings with specific dishes. So to not get myself drunk, we had to sign a form mentioning that we can only sip and spit the wine (so no drinking of any glass of wine).</div>
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The types of wine:</div>
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White: Riesling, Sauvginon Blanc, Chardonnay</div>
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Red: Pinot Noir, Merlot, Cabarnet Sauvginon, Syrah</div>
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<a href="http://4.bp.blogspot.com/-qFzDuJQQ-1A/UaABrYc40ZI/AAAAAAAAAzw/SgHhOzRCFxM/s1600/IMG_0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qFzDuJQQ-1A/UaABrYc40ZI/AAAAAAAAAzw/SgHhOzRCFxM/s1600/IMG_0141.JPG" height="320" width="239" /></a></div>
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Stack of paper for Wine Day</div>
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White Wines with lovely components like Sriracha, Smoked Almonds,</div>
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Salami, Salt, Butter, Lemon, Currant Jelly, and Chocolate Coveuture.</div>
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Red Wines</div>
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A few days later, I took the opportunity to volunteer for a company called Blue Ribbon Restaurants at Googa Mooga (A Food and Music Festival at Prospect Park, Brooklyn, NY). They are known for their Fried Chicken and also feeding chef's stomach late at night after their shift has ended. I'd love to visit all the restaurants and market to see what they produce on daily basis. During the volunteer experience, I've met the most respectful and "fun" chefs. They showed the thought process of setting up a outdoor booth with success while learning how to adapt with mother nature when she strikes. If it's possible, I'd work with them any time because the chefs always find the time to teach you something even when it's the lunch time rush.</div>
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During this experience, 2 other volunteers and myself were in charge of breading the chicken to be fried. I will not share the drafted recipe that the chefs told us (because I know there's something missing in the recipe). I might try to recreate it at home during my spare time, but the photo below will show the actual plate each customers gets when they pay for a Blue Ribbon Fried Chicken at the Googa Mooga. </div>
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<a href="http://1.bp.blogspot.com/-pGopokcYR6g/UaAJ8aAsDpI/AAAAAAAAA0k/wcBqPZjBCWY/s1600/IMG_0151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pGopokcYR6g/UaAJ8aAsDpI/AAAAAAAAA0k/wcBqPZjBCWY/s1600/IMG_0151.JPG" height="320" width="239" /></a></div>
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Blue Ribbon Fried Chicken dusted with secret spices (which I can't determine) and drizzled with Honey. </div>
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Once we've finished volunteering, we had the opportunity to walk around the festival and try different food from other booths, so I walked up to this booth and ate this. (I'm sorry I don't remember the name of the booth)</div>
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<a href="http://3.bp.blogspot.com/-7qLgYJdkP-Y/UaAJ8VT3HUI/AAAAAAAAA0g/qk_TiGJ7T2E/s1600/IMG_0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7qLgYJdkP-Y/UaAJ8VT3HUI/AAAAAAAAA0g/qk_TiGJ7T2E/s1600/IMG_0150.JPG" height="320" width="239" /></a></div>
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Fried Soft Shelled Crab Sandwich with Lettuce and Mayo. The flavors were nice, but they were too salty for my taste.</div>
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Now I have to mention this, I've advanced to the next level in my Culinary Program. On this level, I'm making a set of menu with my team 4 times a week and everything has to do with timing, so due to constant rush to finish on time, I don't have enough time to take photos of what my team has made. Some days, it can get really stressful, but I've manage to get through the day with "happy" smiles and stomachs.<br />
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<a href="http://1.bp.blogspot.com/-zG7K7xxobgA/UaAB4K8OLoI/AAAAAAAAA0Q/rP36s1j_Iuo/s1600/IMG_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zG7K7xxobgA/UaAB4K8OLoI/AAAAAAAAA0Q/rP36s1j_Iuo/s1600/IMG_0148.JPG" height="320" width="239" /></a></div>
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Apple Tart garnished with Quenelle-Whipped Cream and Mint Leaf</div>
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Thank you everyone for reading and enjoying the photos. I've promised a recipe using a certain fish, but I haven't had the chance to complete it. I'll try to do it, but there will be changes from the original recipe I've presented to my chef instructor. Stay tune for more upcoming recipes and restaurant food blog post!</div>
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-68114365469560331332013-05-12T18:49:00.001-07:002013-05-12T18:49:20.490-07:00Mother's Day Sweet Treats!Today is Mother's Day! It's time to celebrate all mothers in the world, for all that they have done all year long! Though we should celebrate everyday because mothers are hardworking everyday.<br />
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Now that I've been in culinary school, the most memorable course is Dessert, so I decided to make a luxurious Vanilla Bean Custard (or Creme Brulee without the Brulee). Nonetheless, it was very delicious and silky!<br />
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One day, I decided to head to Chelsea Market in New York City (near 8th Ave and 14th Street). I wandered the halls of the market and saw "Spices and Tease". They had array of spices and teas in shallow bowls all laid out; I was definitely in heaven. All the different smells and aromas igniting my creativity, but I was searching for something I could do for my mother. Then I see a small bottle of plump and moist Madagascar Vanilla Beans and that's when I knew I wanted to make Vanilla Bean Panna Cotta first. Unfortunately when I checked my baking supplies at home, I didn't have any gelatin, so I decided to make Vanilla Bean Custard (using eggs to bind instead of gelatin).<br />
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First the photos with the description and then I will provide the recipe down below.<br />
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<a href="http://4.bp.blogspot.com/-o_-3aCCedmY/UZBDhffrodI/AAAAAAAAAy0/wTfvXSQA0GQ/s1600/IMG_0135.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-o_-3aCCedmY/UZBDhffrodI/AAAAAAAAAy0/wTfvXSQA0GQ/s1600/IMG_0135.JPG+(2).JPG" height="320" width="239" /></a></div>
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6 Vanilla Bean Custard (had a bit of foam but it didn't change the flavor)</div>
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I wanted to show that there are actual Vanilla Beans in this Custard, so those black specs are proof!</div>
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<b>Vanilla Bean Custard</b></div>
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<ul class="content-multigroup-group-ingredient" style="background-color: white; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 12px; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient first" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/4 cups heavy cream</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/4 cups milk</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">1 vanilla bean, split, or 2 teaspoons pure vanilla extract</li>
<li class="ingredient" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">5 large egg yolks</li>
<li class="ingredient last" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">1/3 cup sugar</li>
<li class="ingredient last" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">1. Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.</li>
<li class="ingredient last" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">2. Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.</li>
<li class="ingredient last" style="border: 0px; line-height: 16px; list-style: none; margin: 0px 0px 6px; outline: 0px; padding: 0px; vertical-align: baseline;">**I want to give credit to Martha Stewart. I used the recipe as my guide and made some alterations to the original recipe.**</li>
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There's a bonus!!! I brought home the Puff Pastry Dough that I've made in culinary school and I made these!!! They are call Palmier or Butterfly Cookies or Elephant Ear Cookies, whichever name you call them, Everyone can agree that Palmier are so DELICIOUS! Very Buttery and Caramel like! I'm drooling just typing what my experience were with these.<br />
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Please Admire the Melted Sugar in between each Palmier!<br />
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<a href="http://4.bp.blogspot.com/-zf--ntHMQ_8/UZBDmqOobhI/AAAAAAAAAy8/XuDaBQaGH3U/s1600/IMG_0136.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zf--ntHMQ_8/UZBDmqOobhI/AAAAAAAAAy8/XuDaBQaGH3U/s1600/IMG_0136.JPG+(2).JPG" height="320" width="239" /></a></div>
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Hope you enjoyed this Mother's Day Sweet Treats! Please comment and Subscribe for new updates in my 6-month Culinary Program and upcoming new recipes. I'm slowly developing new recipes and sharing on this very blog! </div>
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Stay Tune! </div>
Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-61651877118505802312013-05-11T08:35:00.000-07:002013-05-11T08:35:00.654-07:00Culinary photos #6 and 7<div class="separator" style="clear: both; text-align: center;">
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Hey Ladies and Gents. Last week I was so busy I didn't get a chance to post my photos. I had a volunteer event at my school. It was called the New York Culinary Experience. Please try out the experience next year. You get to work with famous chefs known around the world like Chef Morimoto, Chef Marc Murphy, Chef Jean-George, Chef Daniel Rose, and Chef Dan Barber; just to name a few. There are many more where that was. I wished I worked with all of the chefs on the two day event, but I still had a great time and was star-struck by all the famous chefs walking along the halls of my classroom. </div>
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Now the photos that I've been procrastinating to post, since I've been so tired. </div>
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<a href="http://1.bp.blogspot.com/-IxOwgfDLZto/UY5crL09XbI/AAAAAAAAAvs/2nhJ0JIV1nE/s1600/IMG_0084.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IxOwgfDLZto/UY5crL09XbI/AAAAAAAAAvs/2nhJ0JIV1nE/s1600/IMG_0084.JPG+(2).JPG" height="320" width="239" /></a></div>
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Frozen Fruit Souffle; This Souffle will wait for you only if its in a cold environment</div>
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Swiss Meringue Cookies for the next photo; This was a collaboration with my partner that day,</div>
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so I piped a few out and my partner piped out the rest.</div>
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Meringue Chantilly; using Fresh Vanilla Ice cream filling with Whipped Cream Stars for Garnish. Dusted with Cocoa Powder</div>
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<a href="http://1.bp.blogspot.com/-IsMtVX-iOPA/UY5c24oIWfI/AAAAAAAAAwE/RgG5oM5Cu10/s1600/IMG_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IsMtVX-iOPA/UY5c24oIWfI/AAAAAAAAAwE/RgG5oM5Cu10/s1600/IMG_0088.JPG" height="320" width="239" /></a></div>
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Cheese Souffle, using Gruyere Cheese</div>
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*Note: This was my first time making Souffles*</div>
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Chocolate Souffle</div>
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Raspberry Fruit Souffle</div>
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Cream Puffs</div>
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Apple Tart</div>
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Pear Tart with Almond Cream</div>
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Quiche Lorraine</div>
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La Genoise </div>
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*My favorite day!*</div>
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Crepes Suzette</div>
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<a href="http://4.bp.blogspot.com/-08yg26oHrhE/UY5dePZpR4I/AAAAAAAAAxM/Nl1mRXlYyUk/s1600/IMG_0107.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-08yg26oHrhE/UY5dePZpR4I/AAAAAAAAAxM/Nl1mRXlYyUk/s1600/IMG_0107.JPG+(2).JPG" height="320" width="239" /></a></div>
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Puff Pastry Strip with Fresh Fruit and Pastry Cream</div>
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*My favorite as of this day*</div>
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Pan Seared Striped Bass over Lentils, </div>
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Artichoke heart, fennel, and watercress salad</div>
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Falafel with Sauteed Zucchini tossed in a Tomato Caper Sauce with a side of tzatziki.</div>
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Warm Salad of Shrimp and Artichokes with Basil</div>
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Fresh Ricotta Cheese</div>
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Mushroom Risotto with Porcini, Cremini, Shitake, and Myataki mushrooms</div>
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The Cheese tasting we had in class.</div>
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<a href="http://2.bp.blogspot.com/-0DW13gEN42E/UY5d_hBTNmI/AAAAAAAAAyM/FDw77vu0gN8/s1600/IMG_0126.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0DW13gEN42E/UY5d_hBTNmI/AAAAAAAAAyM/FDw77vu0gN8/s1600/IMG_0126.JPG+(2).JPG" height="320" width="239" /></a></div>
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Fresh Mozzarella </div>
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<a href="http://4.bp.blogspot.com/-HY-xB1Hofko/UY5eBEpYEcI/AAAAAAAAAyU/u-26Bu6VI1o/s1600/IMG_0127.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HY-xB1Hofko/UY5eBEpYEcI/AAAAAAAAAyU/u-26Bu6VI1o/s1600/IMG_0127.JPG+(2).JPG" height="320" width="239" /></a></div>
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Freshly Rolled Ricotta filling Ravioli made with a tomato sauce topped with cheese </div>
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I hope you enjoy the 2 weeks of food porn. The next few days will be my Exam days and then</div>
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I will be advancing to the next level I hope. I am currently developing a recipe that I might post in the upcoming future. It involves a Flounder. </div>
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Please Subscribe to stay up to date with new photos and upcoming recipes.</div>
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Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-70389842334248420612013-04-27T18:09:00.001-07:002013-04-27T18:09:41.394-07:00Culinary photos #5<div>
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Hello everyone! As promised my weekly photos in my 6-month culinary program, but this week I wasn't feeling myself, so as a result, I completely forgot to take a photo for one entire day. The day that I didn't take a picture was when my class was working Forcemeats (aka stuffing fillings into raw meats and making chicken liver pate). The dishes looked great, but I didn't feel like myself when I stepped into the kitchen that day. For some reason, it felt like I was behind the entire time while I was cooking with the class, but I can assure that I haven't fallen to any illness yet. Knock on wood I hope that doesn't happen!</div>
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Well enough talk, I will show the pictures with the accompanying details underneath the pictures.</div>
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<a href="http://4.bp.blogspot.com/-_Z_6k3mS_Ts/UXxxe1nhyeI/AAAAAAAAAso/R21OCjRxXDQ/s1600/IMG_0067.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_Z_6k3mS_Ts/UXxxe1nhyeI/AAAAAAAAAso/R21OCjRxXDQ/s1600/IMG_0067.JPG+(2).JPG" height="320" width="239" /></a></div>
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Rabbit Ragout with Vegetable and Pommes Puree</div>
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<a href="http://2.bp.blogspot.com/-0NNrkUfkqeg/UXxxfQsAa5I/AAAAAAAAAsw/K6kenvIdwVY/s1600/IMG_0069.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0NNrkUfkqeg/UXxxfQsAa5I/AAAAAAAAAsw/K6kenvIdwVY/s1600/IMG_0069.JPG+(2).JPG" height="320" width="239" /></a></div>
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Braised Lamb Shank with Couscous </div>
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<a href="http://1.bp.blogspot.com/-7UA1b8ER__E/UXxxftmIvSI/AAAAAAAAAs0/sm-E6WexpII/s1600/IMG_0071.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7UA1b8ER__E/UXxxftmIvSI/AAAAAAAAAs0/sm-E6WexpII/s1600/IMG_0071.JPG+(2).JPG" height="320" width="239" /></a></div>
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Seared Calf's Liver in a Onion Sauce</div>
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<a href="http://3.bp.blogspot.com/-26LeAMC_1wI/UXxxqBXobwI/AAAAAAAAAtI/BiUqEeW39hY/s1600/IMG_0072.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-26LeAMC_1wI/UXxxqBXobwI/AAAAAAAAAtI/BiUqEeW39hY/s1600/IMG_0072.JPG+(2).JPG" height="320" width="239" /></a></div>
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Pan fried Sweetbreads with Polenta and Sauteed Spinach</div>
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<a href="http://1.bp.blogspot.com/--7C58l8sZM4/UXxxrDre--I/AAAAAAAAAtQ/0h7YwtzEBF0/s1600/IMG_0075.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--7C58l8sZM4/UXxxrDre--I/AAAAAAAAAtQ/0h7YwtzEBF0/s1600/IMG_0075.JPG+(2).JPG" height="320" width="239" /></a></div>
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Lamb Tongue Salad served with Potato Salad and Vinaigrette (made with hard-boiled eggs)</div>
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<a href="http://2.bp.blogspot.com/-6BuX8MyH-8M/UXxxpWwWZxI/AAAAAAAAAtA/UIueht42vDU/s1600/IMG_0082.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6BuX8MyH-8M/UXxxpWwWZxI/AAAAAAAAAtA/UIueht42vDU/s1600/IMG_0082.JPG+(2).JPG" height="320" width="239" /></a></div>
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First Pastry Day! Made Creme Caramel (aka Flan). </div>
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I hope everyone likes the picture. I will have more next week. If you'd like what you see, Subscribe and stay tune for more updates next week. </div>
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Just a heads up, Next weekend I will be very busy so there is a slight chance that I won't have an update, but you can get up to date post by subscribing to me! </div>
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Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-73370613502115277802013-04-20T14:19:00.000-07:002013-04-20T14:19:32.242-07:00My Culinary Work<br />
As of today, I've advanced to Level 2 of my school's Culinary Program. Completely awed by how fast a month went by. It felt like it was just yesterday that I was in Level 1 learning how to slice vegetables into different shapes.<br />
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Now that I'm in Level 2, soon there will be Pastry. I'm going to LOVE this section of the course. I hope I can get decent photos of the desserts I'll be making.<br />
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For now, I'll show you the pictures of what I've done. Unfortunately I didn't post one of the dishes from a few weeks ago I'll put in the details below, which one I forgot to post.<br />
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<a href="http://3.bp.blogspot.com/-jHYWaajRln4/UXMBf_gOgtI/AAAAAAAAArI/DjNtVE2XIOo/s1600/IMG_0059.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jHYWaajRln4/UXMBf_gOgtI/AAAAAAAAArI/DjNtVE2XIOo/s1600/IMG_0059.JPG+(2).JPG" height="320" width="239" /></a></div>
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(Roast Chicken, "Grandmother style" with Bacon Lardons, </div>
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Potatoes, Pearl Onions, and Mushrooms)</div>
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<a href="http://2.bp.blogspot.com/-rqM-1OcLqZc/UXMAyAZxw2I/AAAAAAAAAqE/_wgtHBqpzSw/s1600/IMG_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rqM-1OcLqZc/UXMAyAZxw2I/AAAAAAAAAqE/_wgtHBqpzSw/s1600/IMG_0025.JPG" height="239" width="320" /></a></div>
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(Bread Crumb-Coated Flounder with Remoulade,</div>
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and Sauce aux Poivrons Rouges)</div>
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This was the dish I forgot to post a few weeks ago. I'm sorry!</div>
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<a href="http://2.bp.blogspot.com/-HhEs427Vox8/UXMAzfAxRUI/AAAAAAAAAqU/CqkA36FK5OE/s1600/IMG_0049.JPG+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HhEs427Vox8/UXMAzfAxRUI/AAAAAAAAAqU/CqkA36FK5OE/s1600/IMG_0049.JPG+%25282%2529.JPG" height="320" width="239" /></a></div>
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(I'M SORRY!; This was Pork Chops with Sauce Charcutiere,</div>
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This looked so good that forgot to take a picture)</div>
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<a href="http://3.bp.blogspot.com/-wwdLt5RHNTQ/UXMA_cowujI/AAAAAAAAAqc/pFqKhTo6kMU/s1600/IMG_0050.JPG+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wwdLt5RHNTQ/UXMA_cowujI/AAAAAAAAAqc/pFqKhTo6kMU/s1600/IMG_0050.JPG+%25282%2529.JPG" height="239" width="320" /></a></div>
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(Ginger-Marinated Pork Fillet with Sweet and Sour Sauce)</div>
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<a href="http://3.bp.blogspot.com/-ggttPPDoP-c/UXMBLFeMP9I/AAAAAAAAAq0/Vc7oZt-pLpQ/s1600/IMG_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ggttPPDoP-c/UXMBLFeMP9I/AAAAAAAAAq0/Vc7oZt-pLpQ/s1600/IMG_0054.JPG" height="320" width="239" /></a></div>
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(Marinated Lamb Chops with Vegetable Ragout)</div>
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(Lamb Stew with Season Vegetables)</div>
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<a href="http://2.bp.blogspot.com/-VExVZ5NiT7M/UXMBgx9ZMWI/AAAAAAAAArc/nPz74M7OnI8/s1600/IMG_0060.JPG+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VExVZ5NiT7M/UXMBgx9ZMWI/AAAAAAAAArc/nPz74M7OnI8/s1600/IMG_0060.JPG+%25282%2529.JPG" height="320" width="239" /></a></div>
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Sauteed Venison Loin with Sauce Bordelaise</div>
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and Pommes Darphin (Potato Pancake)</div>
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<a href="http://2.bp.blogspot.com/-R-RB7bIVsdY/UXMBtafFHLI/AAAAAAAAAr0/syOqT55DOYQ/s1600/IMG_0062.JPG+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-R-RB7bIVsdY/UXMBtafFHLI/AAAAAAAAAr0/syOqT55DOYQ/s1600/IMG_0062.JPG+%25282%2529.JPG" height="320" width="239" /></a></div>
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(Simmered Beef Short Ribs with Horseradish Sauce)</div>
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<a href="http://3.bp.blogspot.com/-HhRkrsINXT8/UXMDg-ZZnkI/AAAAAAAAAsU/oBi1ETUk-SM/s1600/IMG_0065.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HhRkrsINXT8/UXMDg-ZZnkI/AAAAAAAAAsU/oBi1ETUk-SM/s1600/IMG_0065.JPG+(2).JPG" height="320" width="239" /></a></div>
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(Veal Blanquette with Rice Pilaf; Garnished with Pearl Onions and Mushrooms</div>
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in a Cream Sauce)</div>
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This time the photos aren't as appealing, but the dishes are very classic and delicious. Stay Tune for more weekly food porn! Subscribe and please share if you like the photos! </div>
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<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-11454069603131807402013-04-14T17:27:00.003-07:002013-04-14T17:27:22.170-07:00This week's Culinary Works<br />
I have to apologize at the beginning, for take ugly photos this week. I'm not totally proud of most of the dishes appearance, but I did promise that I'd post the photos.<br />
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<a href="http://3.bp.blogspot.com/--kymsE2o-Ik/UWtHGs6XeHI/AAAAAAAAAoY/63wQBHTwzyc/s1600/IMG_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--kymsE2o-Ik/UWtHGs6XeHI/AAAAAAAAAoY/63wQBHTwzyc/s1600/IMG_0030.JPG" height="239" width="320" /></a></div>
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Steamed Mussels in a White Wine, Shallots, and Parsley</div>
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(I'm sorry to say, but I ate the whole plate)</div>
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Seared Scallops with Parsley Coulis</div>
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Poached Whole Lobster in a White Wine Court Bouillon with a Baked Potato</div>
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Most Expensive Lunch I've had in this school.</div>
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<a href="http://1.bp.blogspot.com/-W6bi8D6jtr4/UWtHRm1-xrI/AAAAAAAAAow/UZJQgCRGrJo/s1600/IMG_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-W6bi8D6jtr4/UWtHRm1-xrI/AAAAAAAAAow/UZJQgCRGrJo/s1600/IMG_0035.JPG" height="320" width="239" /></a></div>
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Chicken Poached in Mediterranean-Style Broth</div>
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<a href="http://2.bp.blogspot.com/-UQmwQtnRR8w/UWtHSATdgMI/AAAAAAAAAo0/jaoP39TVhqA/s1600/IMG_0036.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UQmwQtnRR8w/UWtHSATdgMI/AAAAAAAAAo0/jaoP39TVhqA/s1600/IMG_0036.JPG+(2).JPG" height="320" width="239" /></a></div>
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Sauteed Chicken, Hunter Style</div>
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(This was delicious, must recreate it at home)</div>
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<a href="http://3.bp.blogspot.com/-czCfnqMtSRU/UWtHS13ZWEI/AAAAAAAAApA/KImxd9gM1hI/s1600/IMG_0046.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-czCfnqMtSRU/UWtHS13ZWEI/AAAAAAAAApA/KImxd9gM1hI/s1600/IMG_0046.JPG+(2).JPG" height="320" width="239" /></a></div>
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Pan Roasted Quail with Rice and Sausage Stuffing. </div>
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(The sauce wasn't reduced enough)</div>
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Hope you like the pictures, I will have more by Friday and I'll post them in the weekends.</div>
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Please Subscribe to stay up-to-date.</div>
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com2tag:blogger.com,1999:blog-3143997275630077696.post-71935482934492204922013-04-13T10:49:00.000-07:002013-04-13T10:49:04.956-07:00Classic Sponge Cake<br />
One day, I came back home and my Father brought home 2 dozen duck eggs. He wanted me to make a Duck Egg Cake for him, so I decided to make it with a certain ratio, which I will talk about it later on. Now the recipe for Classic Sponge Cake is from Woodland Bakery in Chatham, NJ. The recipe is written by Gretchen Price.<br />
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Here's the recipe: <a href="http://www.woodlandbakeryblog.com/vanilla-sponge-cake/">http://www.woodlandbakeryblog.com/vanilla-sponge-cake/</a><br />
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Please check out her website, it has everything for aspiring Pastry Chefs or Home Baker!<br />
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Now for the details to making the cake; In today's cake, I've used 3 Duck Eggs instead of the 4 Chicken Eggs the recipe called for. That ratio is perfect as long as the weight of the Duck Eggs is around 200g, when cracked opened. I lowered the amount of sugar to 1 1/4 cup and then I followed the recipe with the other ingredients. Those are my changes to this cake and the result is PERFECT!<br />
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The cake is Moist, Soft, Light, and perfect Sweetest! Just the perfect harmony for the Classic Sponge Cake! With some Swiss Vanilla Buttercream from Gretchen Price, this is the best harmony of flavors!<br />
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<a href="http://2.bp.blogspot.com/-rlnkHuTMRBI/UWmYk1EWLWI/AAAAAAAAAoA/aLVo4bIalyk/s1600/IMG_0047.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rlnkHuTMRBI/UWmYk1EWLWI/AAAAAAAAAoA/aLVo4bIalyk/s1600/IMG_0047.JPG+(2).JPG" height="320" width="239" /></a></div>
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<a href="http://1.bp.blogspot.com/-rpEH4cCn72Q/UWmYlOmvOkI/AAAAAAAAAoE/nBA4lakGFaI/s1600/IMG_0048.JPG+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rpEH4cCn72Q/UWmYlOmvOkI/AAAAAAAAAoE/nBA4lakGFaI/s1600/IMG_0048.JPG+(2).JPG" height="320" width="239" /></a></div>
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I'm sorry about my pictures being ugly today, but it's the perfect picture to explain my next tip.</div>
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In the past I've tried this recipe using Chicken Eggs and it was also great, but it was really dry. One cool tip to keeping your Sponge Cake from drying out while it cools, is to place the sponge cake into a plastic bag and close it shut so the cake stays moist. In this case, I've used a Hefty Plastic Ziplock Bag to keep the cake moist. Once you are ready to frost, take the cakes out of the bag and stack the cakes on top of each other. When you cut into this cake, it will be moist! </div>
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Hope you enjoy the tip, I will make another post later tonight to highlight my work in Culinary School. Subscribe and Stay tune for more upcoming pictures!</div>
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<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-10899880090295795682013-04-05T19:14:00.001-07:002013-04-05T19:14:41.949-07:00This week's work in Culinary School<div class="separator" style="clear: both; text-align: center;">
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Hi Everyone! Starting from today, I think I will post weekly photos of all the work I've done and the dishes I've eaten. So I'm going to stop myself from writing a large paragraph and show the pictures with it's respective names:</div>
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<a href="http://3.bp.blogspot.com/-L3F1BaSkqo0/UV99_Jc5ybI/AAAAAAAAAmI/a3ouuynlmGU/s1600/IMG_0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-L3F1BaSkqo0/UV99_Jc5ybI/AAAAAAAAAmI/a3ouuynlmGU/s1600/IMG_0010.JPG" height="320" width="239" /></a></div>
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Beef Consomme with Finely Diced Carrots, Turnips, Haricot Verts, and Green Peas</div>
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<a href="http://1.bp.blogspot.com/-PjZ3-nnSHSg/UV9-BcsRHiI/AAAAAAAAAmQ/QhQ6DwG20uA/s1600/IMG_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PjZ3-nnSHSg/UV9-BcsRHiI/AAAAAAAAAmQ/QhQ6DwG20uA/s1600/IMG_0011.JPG" height="239" width="320" /></a></div>
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This was the lunch I've had one day, it was a buffet. From left bottom to right bottom going around the plate;</div>
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Grilled Bacon Polenta, Deviled Eggs, Shredded Cabbage in Sweet Dressing (Don't remember Sorry), Parsnip Gratin, Parsnip Tart, Apple and Bacon Croquette, Apple Butter, Mixed Sauteed Vegetables, Carrot Cake with Vanilla Buttercream Frosting (In the little cup), Smoked Trout spread, and Roasted Ham! </div>
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<a href="http://3.bp.blogspot.com/-ckTFr27LguI/UV9-GqvaryI/AAAAAAAAAmY/xTpjAlJ2tJ8/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ckTFr27LguI/UV9-GqvaryI/AAAAAAAAAmY/xTpjAlJ2tJ8/s1600/IMG_0012.JPG" height="239" width="320" /></a></div>
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During a Chef's Demonstration: Baked Shrimps 3 different types (Simply Seasoned with Salt and LOTS of Pepper) Very Tasty!</div>
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During a Chef's Demonstration: Salt Cured Red Snapper, and Amberjack Ceviche with Mangos, Supereme of Blood Oranges, and Pistachios. </div>
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<a href="http://2.bp.blogspot.com/-BY1xh_8gqTM/UV9-UmEidAI/AAAAAAAAAmw/7aosbtibZNg/s1600/IMG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BY1xh_8gqTM/UV9-UmEidAI/AAAAAAAAAmw/7aosbtibZNg/s1600/IMG_0015.JPG" height="239" width="320" /></a></div>
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Salade Nicoise</div>
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Crispy Duck Confit with a Bitter Green Salad </div>
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Macadoine de Legume</div>
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(or Carrots, Turnips, Haricot Verts, and Green Peas dressed with a Basil Mayo </div>
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and topped with Tomato Fondue)</div>
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<a href="http://3.bp.blogspot.com/-dBZ0Qa18RxQ/UV9-scYk-8I/AAAAAAAAAnQ/l7A4HR0NjG8/s1600/IMG_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dBZ0Qa18RxQ/UV9-scYk-8I/AAAAAAAAAnQ/l7A4HR0NjG8/s1600/IMG_0020.JPG" height="320" width="239" /></a></div>
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My Chef Instructor's Graxlax! So good with a piece of toast and Lemon Juice!</div>
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<a href="http://3.bp.blogspot.com/-LToi-jaeOf4/UV9-stRbQZI/AAAAAAAAAnU/FUHa1_RYcGg/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LToi-jaeOf4/UV9-stRbQZI/AAAAAAAAAnU/FUHa1_RYcGg/s1600/IMG_0019.JPG" height="239" width="320" /></a></div>
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I had leftover Challah bread so I decided to make my own French Toast with Eggs, Milk, Sugar, Salt, and Cinnamon! Drizzled with Condensed milk.</div>
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<a href="http://3.bp.blogspot.com/-72t_FjfAjEk/UV9-teA2r1I/AAAAAAAAAng/Zc1CBPZvvz4/s1600/IMG_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-72t_FjfAjEk/UV9-teA2r1I/AAAAAAAAAng/Zc1CBPZvvz4/s1600/IMG_0021.JPG" height="239" width="320" /></a></div>
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Poisson en Papillote</div>
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(Fish baked in Parchment Paper)</div>
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This just came out of the oven, such a Wow factor.</div>
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<a href="http://1.bp.blogspot.com/-U-d4W5Yfjhs/UV9-2VbJ9KI/AAAAAAAAAnw/Rkf8xpbITvk/s1600/IMG_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-U-d4W5Yfjhs/UV9-2VbJ9KI/AAAAAAAAAnw/Rkf8xpbITvk/s1600/IMG_0022.JPG" height="239" width="320" /></a></div>
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Poisson en Papillote</div>
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This was the inside of the parchment paper. Very Delicious and Healthy too!</div>
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So I ate the whole thing by myself.</div>
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<a href="http://2.bp.blogspot.com/-mG4F-OiPNmM/UV9-1mKccTI/AAAAAAAAAno/XV2hZle_Pds/s1600/IMG_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mG4F-OiPNmM/UV9-1mKccTI/AAAAAAAAAno/XV2hZle_Pds/s1600/IMG_0023.JPG" height="239" width="320" /></a></div>
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Sauteed Trout, Grenoble Style</div>
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This was pan seared Trout with a Lemon Butter sauce. Garnished with Lemon Supreme, Capers, Housemade Croutons, and Cocotte New Potatoes.</div>
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"Cocotte" refers to the shape of the potatoes in this photo. </div>
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Thank You everyone for their support! And I keep rewarding with more Food Porn! I hope you like it! Stay Tune next week for more! I hope..<br />
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Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-11062833490882627282013-03-31T17:13:00.004-07:002013-03-31T17:13:52.595-07:00Culinary School photos!<div class="separator" style="clear: both; text-align: center;">
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Hello! I haven't posted in a while because I've been attending Culinary School. It's been 7 days so far and I've learned a lot of things. These are some photos I've taken at the end of plating the dishes. They turned out pretty looking and delicious. Hopefully you'd like what you see, I may take more if I have enough time so my chef instructor doesn't yell at us. </div>
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<a href="http://1.bp.blogspot.com/-mkCBTDK-2kw/UVjNkznDK2I/AAAAAAAAAlo/I0ljcYAmIf0/s1600/2013-03-22+14.23.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mkCBTDK-2kw/UVjNkznDK2I/AAAAAAAAAlo/I0ljcYAmIf0/s1600/2013-03-22+14.23.23.jpg" height="240" width="320" /></a></div>
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Roasted Beet Salad (bottom) covered with Goat Cheese (top) </div>
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and Macedoine (cubed) Granny Smith Apples in a Shallot Vinaigrette. </div>
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From left to right,</div>
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Caramelized Pearl Onions, Pommes Rissolees (French Roasted Potatoes), Cooked Haricot Verts,</div>
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Tournage Carrots, and Tournage Turnips.</div>
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Strawberry with Sweet Sabayon (made with Marsala wine)</div>
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I've checked with my school on whether I can post photos of the food I've made, and I've been given the permission to post on my own blog. So Stay Tune for more plated dishes that I'm learning to make on a weekday basis. Thank you to everyone who have shown support. I really appreciate it!</div>
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-67393246543582837022013-03-18T17:38:00.001-07:002013-03-18T17:38:30.028-07:00Brownies!<div>
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The past few days I've been craving something like Chocolate Fudge. So I decided to look into Gretchen Price (the owner of Woodland Bakery and Woodland Bakery blog) for some ideas as to what to make. I came across Gretchen's Fudgy Fudge Brownies. You know it's good when its Fudgy Fudge and when its from Gretchen Price because I've had a lot of success with her recipe (being a person with no professional pastry experience).<br />
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In the previous post, I mentioned that I'm attending Culinary School so this might be my last post for quite a while. I'm really sorry everyone! The food porn that I show will come to stop temporally. I hope I have the ability to write for the blog for my school, but I will let you know when I do. Please Stay Tune.<br />
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Speaking of food porn, these Fudgy Fudge Brownies were VERY delicious! I would say that the pictures are as flattering but with a sprinkles of powdered sugar, it would look even better. I'm not a professional Food Stylist but I wouldn't mind if I was one. The changes that I've made to the original recipe will be said after the Food Porn.<br />
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Original Recipe: http://www.woodlandbakeryblog.com/fudgy-fudge-brownies/<br />
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Now the pictures are below,<br />
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The changes that I've made to this recipe was the following:</div>
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Used 1/2 cup less sugar for a bitter note at the end</div>
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Added 1 tablespoon of instant coffee powder</div>
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That's it. Next time to add more chocolate flavor, I'd add 3 tablespoons of cocoa powder. I would also use a 9 by 13 baking pan to make a thicker and more chewier brownies. </div>
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Leave suggestions of what you might've done. I like to learn from others. Please Stay Tune for what's to come on my Young Chef's Journey! </div>
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Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-77616316889283335632013-03-16T12:21:00.002-07:002013-03-16T12:21:52.791-07:00Good News!<div>
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Hello Everyone! I'd like to thank everyone who decided to follow my blog. A young home cook, who has a huge passion for cooking and baking, wanting to become a chef as his career. I intend to learn all that the food industry has to offer and I will savor every bite of food. Hopefully I can take pictures of the food as well and post them on this blog.</div>
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In the past few post, I've mentioned that I have good news. I didn't mention what it was "in regards to" and so I will "shred some light on it" with this post. Over the past few months, I've been researching Culinary Schools around my area and trying to look for the best one for me. I've located one in the heart of my city and I registered for it a month ago. On this very day, I've been accepted to enroll in their Culinary Program and I'm excited to begin the course. </div>
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Now my Journey as a Young Chef begins! I can't wait what the future has in store for me. </div>
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In the coming months, I'm not sure what will happen with my own blog, but I will keep everyone updated. Fortunately my school does have its own blog, so I might be the temporary writer because I signed up for it. I enjoy writing everything about food and I hope you can feel it as you read this! Please Stay Tune to get the most updated news about this blog.</div>
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I might decide to make sweet treat during the weekends depending on how intense the classes are. Stay Tune!</div>
Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-19687202490143947462013-03-05T20:58:00.002-08:002013-03-05T21:08:18.388-08:00French Macaron<br />
Today I wanted to conquer the one of the most finicky cookie in the world. The finicky cookies are called The French Macaron! Not the Classic Coconut Macaron, which are very good sweet treats by themselves. The reason why French Macarons are so finicky (or temperamental) is because they require a meringue based, which some people are intimidated. I've worked with Meringues before like the classic meringue cookies or making the based for a classic Swiss Buttercream. I can definitely say that playing with meringues requires a lot of practice, so be patient and give your attention to the details with your egg whites.<br />
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So the French Macaron has a meringue based that also requires almond meal (or flour) and powdered sugar to mix into the batter. I have to say mixing the flour with the meringue is extremely difficult because you have to mix the batter perfectly or else the result will be one of three; Cracked on top, Flat (will not rise), or Achieve gorgeous "feet".<br />
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If you reading this and you read "feet", then your not the only one. The "feet" of a French Macaron is the ridges on the bottom of the cookies. If you see those ridges, then you have achieve greatness and you've mixed the batter perfectly.<br />
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To be honest, I didn't test trial any French Macaron recipe. One day I saw on my YouTube subscription page that one of my favorite chefs has created a FOOLPROOF French Macaron Recipe. I thought I want to join that bandwagon and ride to achieve "feet" on my cookies! The YouTube chef that recently created her own channel, has different recipes for different people like In-a-Budget Meals, Fancy Dinner Party Ideas, Great Gift ideas, etc... Check her out on YouTube. Her channel is called <a href="https://www.youtube.com/user/EntertainingWithBeth">Entertaining with Beth</a>.<br />
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Her recipe for FOOLPROOF French Macaron is also in her channel, but the link is below;<br />
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https://www.youtube.com/watch?v=xJ636Y8N6E8<br />
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(Also includes the video and the recipe in the description box, either watch what she is doing, or print the recipe. I watched the video 6 times, and read' the recipe 10 times to make sure I was doing everything correctly)<br />
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Now the pictures of the lovely French Macarons! Everyone's been waiting for them!<br />
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I didn't dye these Macarons any color because I wanted to "master" the technique before I waste any color. Traditionally a French Macaron is a sandwich cookie, so there is a filling. I decided to make a Strawberry Buttercream using Fresh squeezed strawberry and a vanilla buttercream from Crumb Boss! So I hope you like this recipe and try to master this finicky cookie. </div>
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Suggestions: The cookies were a bit too sweet for my liking, so I'd use only 1 1/2 cups of powdered sugar only when I use my strawberry buttercream recipe. If its a tart preserve or jelly, I'd use 1 3/4 cups of powdered sugar. I think 2 cups of powdered sugar may be too sweet. </div>
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Please Subscribe or Stay Tune for new recipe that I might try. Please feel free to leave any suggestions so I can try. I'd LOVE know! </div>
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<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-60647489759863876922013-02-26T17:23:00.001-08:002013-02-26T17:23:22.418-08:00Churros and Crumb Buns<div class="separator" style="clear: both; text-align: left;">
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It's been a while since I've posted on my blog, so I thought let's start off on a sweet note. Today I wanted to try a certain fried creation that I see often being sold in my nearby shopping mall. They are Churros! </div>
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For those who don't know what a Churro is, then here is my take on it.</div>
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Churros are considered a Spanish doughnut and usually are served piping hot with a side of hot chocolate or drizzled a bit of melted dark chocolate. Churros are also made from a familiar batter that you may have cooked with. They are made with a cream puff batter, but instead of baking the batter, you fry it! And who doesn't love fried dough. </div>
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I took the liberty to research some Churros recipe and I came across Laura Vitale's recipe from YouTube. I've had a great experience with her recipes, they always come out with the perfect balance of flavors. I can honestly say, she is my first "go-to" person to get the recipes for me to play with. </div>
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Laura Vitale's Churros Recipe: http://www.laurainthekitchen.com/all/episode.php?episodenumber=382</div>
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After frying the dough and dusting it with cinnamon sugar, I took some pictures. </div>
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How do they look? Delicious enough to eat? Looks like french fries, don't it? </div>
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I was wondering when I was dusting these beautiful treats while they were being fried by my friend, one side of the churros is beautiful with the ridges, but the other side exploded outward. Why did that happen? Leave in the comment box below. </div>
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I didn't just want one treat today, so I've decided to make what everyone calls it in New Jersey, a CRUMB BUN! I've been watching a lot of videos from the Crumb Boss who own Woodland Bakery, which is located in Chatham, New Jersey. I love her recipe because they too have the perfect balance of flavors. If you live close to Woodland Bakery, try their Crumb Buns and then make these. I really want to compare, but I don't have the transportation to go to New Jersey from New York City. </div>
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So I thought today would be a great day to make these very popular treats that the Crumb Boss sells out everyday in her shop. </div>
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Crumb Boss' Crumb Bun Recipe: http://www.crumbboss.com/crumb-bun-2/</div>
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When I took them out of the oven, I let them cooled down completely and then dusted each one with powdered sugar. </div>
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The picture below shows the Crumb Buns that look very similar to a Coffee Cake!</div>
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When I started cutting into the buns, they were pretty thick and very airy as well. After having a bite of Crumb Buns, my definition for Crumb Buns is a light, airy, and chewy bread base with a crumbly streusel topping, which is similar to a classic coffee cake. Speaking of coffee cake, this crumb bun would be GREAT with a cup of joe or latte. Perfectly sweet and slightly salty to create a harmony of flavors. I hope you would try this recipe out, and let the Crumb Boss know how it turned out. (I know I will have the Crumb Boss look at her own creations). </div>
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All I know is that I have leftover Crumb Buns and I will have a great breakfast with a cup of coffee. Thank you Crumb Boss! </div>
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I have great news about myself in the upcoming month of March and possibly more creations! So.....</div>
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Stay Tune or Subscribe! </div>
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-16124519171055961492013-02-19T09:34:00.001-08:002013-02-19T09:34:37.141-08:00Toffee Walnut Chocolate Chip Cookies<div>
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This GIANT but flat Cookie is so DELICIOUS! I made one batch of Toffee Walnut Chocolate Chip Cookies from the Crumb Boss and it produced 29 3-ounce cookies. The name of the cookies really caught my attention! It's long but has everything that I LOVE! Crunchy Toffee Bits, Crunchy Walnuts, and Smooth Chocolate chips; all in one giant cookie! Before I provide the link to the Cookie Recipe, the pictures below will show how soft and chewy they are even after 2 days. </div>
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Like I said above, the cookies were soft, chewy, and crisp around the edge. They are also 3 1/2 inch long in diameter, so each cookie is about 2 servings. </div>
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The recipe for these cookies is here: <a href="http://www.crumbboss.com/toffee-walnut-chocolate-chip-cookies/" style="font-family: Tahoma; text-align: -webkit-auto;">http://www.crumbboss.com/toffee-walnut-chocolate-chip-cookies/</a></div>
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Check out Crumb Boss and also the hilarious Steph the Producer on YouTube! </div>
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They were too flat for my liking, but I think if I chilled the batter before I baked the cookies, then it might keep its shape better. Please let me know if they're other ways to keep cookies from flattening out too much.</div>
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All in All, these cookies are great for bake sales, parties, small gathering, or just a Friday night dessert with a glass of milk. Just typing this is making my mouth water; too bad I only have 3 cookies left. </div>
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Try this recipe out and let me know in the comment box below! If you haven't already, Please Subscribe to see my latest updates! </div>
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Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-39395892203937958952013-02-14T17:50:00.000-08:002013-02-14T17:50:47.114-08:00Valentine's DayToday is Valentine's Day; Hope everyone is spending time with someone special. I made these cookies that could be a nice treat to have after dinner with a cup of coffee.<br />
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Around the Valentine's Day holiday, Hershey's Kisses comes out with their limited edition Kisses called Hugs. They are my favorite chocolate for this time of year. For those who don't know what Hugs are; they are chocolate shaped like Kisses but each Hug has a Milk Chocolate center covered with white chocolate. The packaging looks like this:<br />
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<a href="http://3.bp.blogspot.com/-gWvstbge_tA/UR2QBK-sVUI/AAAAAAAAAhs/9cNS8ytL7K4/s1600/DSC00964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gWvstbge_tA/UR2QBK-sVUI/AAAAAAAAAhs/9cNS8ytL7K4/s1600/DSC00964.JPG" height="240" width="320" /></a></div>
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Since Hershey's Hugs are only a limited time, I wanted to make something with it. I decided on a recipe from Allrecipes.com. It's called Peanut Butter Kiss Cookies.<br />
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http://allrecipes.com/recipe/peanut-butter-kiss-cookies/<br />
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I believe this recipe would be considered gluten-free cookies. If I'm incorrect, please let me know.<br />
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My cookies turned out something like this:<br />
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They spread out a lot, so space them out wisely. Other than the large thin cookies, the appearance isn't so bad. The taste of these cookies were really sweet for my taste so use 3/4 cup of sugar for this recipe. The Hershey's Kisses adds a pleasant creaminess and parts well with the peanut butter flavor. You can never go wrong with the combination of peanut butter and chocolate. </div>
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Another alternative is to use Hershey's Dark Chocolate Kisses, which would add a nice bitterness to contrast the sweetness of the cookie base. </div>
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Hope you enjoy this! Leave a comment down below and Subscribe for new updates! I'll be making something that I've love since I was young. Stay Tune! </div>
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-5925075933100328652013-02-11T20:48:00.002-08:002013-02-11T20:48:42.871-08:00Happy Chinese New YearHappy New Year Everybody!<br />
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It's that time of year where families come together and celebrate the wonders of the upcoming new year. It is also a time for little children to enjoy the lovely red envelopes filled with money to start the new year on a wonderful note!<br />
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On this New Year, I've decided to take photos of the routine that my family undergoes to bring in the New Year. Additionally, it is a way for me to remember the great work my Grandma does every year and hopefully continue the tradition in the far future. Hopefully it will be an insightful view for my cousins to see what our Grandma does every year as well.<br />
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This year the Chinese New Year date was February 10th 2013, but the preparation is completed the day before. Additionally the first day for my Grandma to start praying for those who've passed away in my family. (I'm not completely sure who we pray for)<br />
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So I've started taking pictures on February 9th and they are the following:<br />
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<span style="color: blue;">Rice Cakes that are made from a combination of rice flours</span></div>
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<span style="color: blue;">(I'm still trying to learn how she does it so well)</span></div>
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<a href="http://1.bp.blogspot.com/-RL1yLIKUQGw/URm-yHrrktI/AAAAAAAAAgU/U-skpMtn_1Y/s1600/DSC00953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RL1yLIKUQGw/URm-yHrrktI/AAAAAAAAAgU/U-skpMtn_1Y/s1600/DSC00953.JPG" height="240" width="320" /></a></div>
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<span style="color: blue;">These are called Zongzi (in Chinese), or Steamed Rice with Pork wrapped in Bamboo Leaves</span></div>
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<span style="color: blue;">Normally my Grandma and me would sit down one entire day to make these from scratch,</span></div>
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<span style="color: blue;">but this year it was store bought. </span></div>
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<a href="http://4.bp.blogspot.com/-GlsvkxUXwAw/URm-yp6YY_I/AAAAAAAAAgc/ktgH515cOrQ/s1600/DSC00954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GlsvkxUXwAw/URm-yp6YY_I/AAAAAAAAAgc/ktgH515cOrQ/s1600/DSC00954.JPG" height="240" width="320" /></a></div>
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<span style="color: blue;">Fried Dumplings with a Sweet filling made with Candied Melon Peels, Peanuts, and Sesame Seeds.</span></div>
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<span style="color: blue;">Fried Dumplings with a Savory Filling</span></div>
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<span style="color: blue;">Made with Chinese White Radish (or Chai Gou) and Chinese Sausage</span></div>
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<a href="http://3.bp.blogspot.com/-DXke7hlYobQ/URm-9sDhxBI/AAAAAAAAAg4/FZtuQJ1h-lU/s1600/DSC00960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DXke7hlYobQ/URm-9sDhxBI/AAAAAAAAAg4/FZtuQJ1h-lU/s1600/DSC00960.JPG" height="240" width="320" /></a></div>
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<span style="color: blue;">My Favorite Prawn Chips! (Not from Scratch)</span></div>
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<span style="color: blue;">Fried Rice Noodles and Bean Curd Sheets</span></div>
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<span style="color: blue;">(We don't eat the Bean Curd Sheets)</span></div>
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<a href="http://2.bp.blogspot.com/-JjVXEGYlKMA/URm-9TZ5pkI/AAAAAAAAAg0/7-aC5W9pcTs/s1600/DSC00958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JjVXEGYlKMA/URm-9TZ5pkI/AAAAAAAAAg0/7-aC5W9pcTs/s1600/DSC00958.JPG" height="240" width="320" /></a></div>
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That just was the preparation for the actual date of Chinese New Year. From start to finish, the process of getting the fried items done was about 6 hours. After each goodies were cooled, we stored them in plastic bags. The dumplings and rice cakes need to go to the fridge, while the prawn chips and rice noodles can stay at room temperature. </div>
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On the day of Chinese New Year, the morning isn't so hectic. The only thing we had to do was cook a chicken and make one side dish. </div>
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<span style="color: blue;">Boiled Chicken to perfection with a piece of Pork Belly</span></div>
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<a href="http://4.bp.blogspot.com/-k8OUGZyzQxI/URm_Fxz1qAI/AAAAAAAAAhE/NZPgC8exUv4/s1600/DSC00961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-k8OUGZyzQxI/URm_Fxz1qAI/AAAAAAAAAhE/NZPgC8exUv4/s1600/DSC00961.JPG" height="240" width="320" /></a></div>
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<span style="color: blue;">Side Dish: Stir fried Rice Noodles with Napa Cabbage and thin celery stalks</span></div>
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<a href="http://3.bp.blogspot.com/-6EeaecBOA98/URm_H62_hmI/AAAAAAAAAhM/VN-RwRFOSKU/s1600/DSC00962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6EeaecBOA98/URm_H62_hmI/AAAAAAAAAhM/VN-RwRFOSKU/s1600/DSC00962.JPG" height="240" width="320" /></a></div>
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With these dishes and all the goodies from yesterday, we can now break out the rice wine, the "fake" money envelopes, long red sticks, and then pray. Now in my family, we pray at two different place with the same bird. If my Grandma says it's ok, then it's ok. I've only taken one photo of only one of the place and this is what it looks like.<br />
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<a href="http://3.bp.blogspot.com/-bFh7UmJtVYg/URm_InTUSbI/AAAAAAAAAhU/CU_my5TDF14/s1600/DSC00963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bFh7UmJtVYg/URm_InTUSbI/AAAAAAAAAhU/CU_my5TDF14/s1600/DSC00963.JPG" height="240" width="320" /></a></div>
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Unfortunately, this photo didn't feature the side dish but the other one did. I wanted to take the other one but my Grandma just finished the other place. Nevertheless, I've captured this photo to remember everything I need to pray. </div>
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In a few minutes, my Grandma would pray and three long red sticks will be on the small "cup" on the upper left corner. The rice wine will be in the three red cups using the metal pot on the right. The small empty plate in front will have the Boiled Chicken's lower jaw, one wing, giblets (liver and gizzard), and a small piece of the pork belly to serve. There are two chairs in the front of the three cups, but I didn't get to capture it. </div>
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If you like what you see, let me know in the comment box below. </div>
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If you like some of the dishes that I've featured on this post, let me know in the comment box and I'll get to work on them.</div>
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Please Subscribe and Share with your Family. Stay Tune for another post in a few days; A Sweet Treat! </div>
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com1tag:blogger.com,1999:blog-3143997275630077696.post-14094880116023146132013-02-07T18:27:00.004-08:002013-02-07T18:27:54.696-08:00Red Velvet Cake (Cut)<div class="separator" style="clear: both; text-align: center;">
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As promised from the previous post, I've cut into this cake. The pictures are as follows:<br />
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<a href="http://4.bp.blogspot.com/-LUid8hMnuCQ/URRZaFmt1wI/AAAAAAAAAfc/QFcX2u6UQ8U/s1600/DSC00949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LUid8hMnuCQ/URRZaFmt1wI/AAAAAAAAAfc/QFcX2u6UQ8U/s1600/DSC00949.JPG" height="240" width="320" /></a></div>
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The cake has a red chocolate cake base with a cream cheese filling and buttercream icing. This cake is perfectly sweetened and has a slight bitterness, which is pleasing. The buttercream will be my new favorite and I highly recommend trying Crumb Boss' recipe for your cakes. </div>
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I hope to those individuals I've given this cake to enjoy the beauty and complexity. </div>
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As some of you may know, February 10th is Chinese New Year. The upcoming post will show how my family celebrate this holiday with pictures. </div>
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0tag:blogger.com,1999:blog-3143997275630077696.post-68703750429238747752013-02-06T21:39:00.001-08:002013-02-06T21:39:11.800-08:00Red Velvet Cake<div class="separator" style="clear: both; text-align: center;">
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A few days ago, I was thinking about the making something for the upcoming Chinese New Year. During Chinese New Year, the most prominent color is Red. We like red because it provides good fortune and joy, so I decided to make something red for this Chinese New Year. This isn't the most traditional dessert for Chinese New Year, but it is red so it works. I researched a lot of recipes before I decided, and I came across a recipe from the #1 YouTube Pastry Chef, <a href="http://www.crumbboss.com/">Crumb Boss</a>! She is a certified pastry chef and owns a bakery that sells a lot of Red Velvet Cakes and Cupcakes. Since the Crumb Boss and her community says it's good, then it must be worth a try. </div>
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For those who may not know what a Red Velvet Cake is; it is a chocolate cake dyed with red food coloring. A simple cake with the basic ingredients of flour, eggs, sugar, vegetable oil, baking soda, salt, cocoa powder, buttermilk, and vinegar. These ingredient with the right proportion will create a sweet, moist, and slightly bitter (from the cocoa powder) cake. The Crumb Boss has created a fabulous recipe. </div>
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Red Velvet Cake Recipe: http://www.crumbboss.com/red-velvet-cake/</div>
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Traditionally the Red Velvet Cake would have a Cream Cheese Icing, but I decided against it because some cream cheese icing recipes are too tangy for my taste. Instead of a Cream Cheese Icing, I made Homemade Vanilla Buttercream for the first time in my life and it turned out GREAT! The meringue base was stiff enough to hold on to pockets of butter and shortening. Additionally, it has the right sweetness for an icing of any cakes. I got this recipe for the Crumb Boss and she uses buttercream in almost all of her cake decorating videos. </div>
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Vanilla ButterCream Recipe: http://www.crumbboss.com/drum-roll-buttercream-is-here-tada/</div>
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Now I didn't want to leave out the Cream Cheese Icing entirely, because it wouldn't taste like a traditional Red Velvet Cake. I decided to take a small batch of Cream Cheese Icing and use it as a filling. The end product has a great balance of sweet and tangy, it is very enjoyable to the palette. </div>
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Cream Cheese Icing Recipe: http://www.crumbboss.com/cream-cheese-icing/</div>
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The three links were the 3 recipes, I've used to make this 1 two layered 8 inch cake. </div>
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Here are some photos that I've taken during the process:</div>
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<span style="color: blue;">This cake is what is known as a Crumb Iced Cake </span></div>
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<span style="color: blue;">(which prevents crumbs from appearing in the end product)</span></div>
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<a href="http://4.bp.blogspot.com/-0ciN_t0ov78/URMyyLFAujI/AAAAAAAAAeg/N-aGVSkXBnM/s1600/DSC00944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0ciN_t0ov78/URMyyLFAujI/AAAAAAAAAeg/N-aGVSkXBnM/s1600/DSC00944.JPG" height="240" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-RH1M8l3-yNA/URMyywVDdyI/AAAAAAAAAeo/Fk1d4OP9zY4/s1600/DSC00945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RH1M8l3-yNA/URMyywVDdyI/AAAAAAAAAeo/Fk1d4OP9zY4/s1600/DSC00945.JPG" height="320" width="240" /></a></div>
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Learn how to crumb ice a Cake from the Crumb Boss: http://www.youtube.com/watch?v=0VW3y_Hs3AA</div>
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<span style="color: blue;">Leftover crumbs that I removed from the tops of the cake; you'll see what I do with them.</span></div>
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<a href="http://2.bp.blogspot.com/-pDKBU4VkaO8/URMy0ctmUEI/AAAAAAAAAew/RHmhBjCT4P4/s1600/DSC00946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-pDKBU4VkaO8/URMy0ctmUEI/AAAAAAAAAew/RHmhBjCT4P4/s1600/DSC00946.JPG" height="240" width="320" /></a></div>
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<span style="color: blue;">The end product with an extra layer of buttercream on the outside and a Shell Border with leftover crumbs adhere to the side of the cake. </span></div>
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<a href="http://3.bp.blogspot.com/-0y_8Igvrr_s/URMy8fNKPNI/AAAAAAAAAe4/2nUdVx3po5o/s1600/DSC00947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0y_8Igvrr_s/URMy8fNKPNI/AAAAAAAAAe4/2nUdVx3po5o/s1600/DSC00947.JPG" height="240" width="320" /></a></div>
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<span style="color: blue;">At the end, I wanted this cake to be for Chinese New Year, so I took the cream cheese icing and dyed it yellow (because I didn't have any red dye left). I wrote in yellow the Chinese characters for Happy Chinese New Year. </span></div>
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I will admit that my piping skills needs more practice, but I'm willing to learn. In addition to that, I wished I had a Turning Cake Stand, so I have easier time handling the cake and there wouldn't be such a mess at the end. All in all, the cake looks good for an amateur cook looking for a job or an education to evolve my knowledge of food. Hope you like the look of this, I'd say I've improved from my previous works, but I wouldn't have improved if I didn't stumble into #1 YouTube's Pastry Channel Crumb Boss. Thank you Crumb Boss! </div>
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Let me know what you think by commenting in the box below! </div>
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As you can see, I didn't cut into this cake yet. My next post will consist only of the photos of the cut cake. Stay tuned or Subscribe to me for more tasty recipes!</div>
Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com2tag:blogger.com,1999:blog-3143997275630077696.post-73415418593928280962013-02-01T14:42:00.000-08:002013-02-01T14:42:33.402-08:00It's Friday!<br />
It's Friday today! I wanted to make something that took all day, so I decided to attempt a Cinnamon Roll Recipe again. This <a href="http://www.laurainthekitchen.com/all/episode.php?episodenumber=300">recipe</a> is from Laura Vitale (popular YouTube home cook). Laura Vitale isn't a certified chef, but she would say "you don't have to be certified to cook good food" and in <a href="http://www.youtube.com/user/LauraVitalesKitchen">her YouTube channel</a> that's what she does for every recipe she comes up. I love her recipes because all the recipes are properly balanced. If I could, I'd make every recipe she has in her channel.<br />
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Normally I would change a small part of any recipe, but this recipe is perfect to me. The written instructions have some mistakes that I will point out. If you follow the video, you shouldn't have any problem.<br />
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When it's time to add the flour and yeast mixture into the bowl, the instruction says to add more water. That is a typo, so ignore that because the water was proofing the yeast. Additionally, the bake time was shorter for me; it took about 25 minutes for the top of the Cinnamon Rolls, to turn a Golden Brown color.<br />
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Ok, enough talk! The pictures are coming up! Enjoy the small puddle of the glaze on the side of the plate.<br />
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<span style="color: blue;">Fresh out of the oven and drizzled or drowned in the glaze</span></div>
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<span style="color: blue;">This was the middle piece, where it's soft and fluffy!</span></div>
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<span style="color: blue;">That small puddle of glaze on the side makes me smile! Does it?!</span></div>
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<span style="color: blue;">This is the cross section of the cinnamon roll; all those layers!</span></div>
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<span style="color: red;"> Two down and 14 more to go! </span></div>
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At the end of making the dough part of the recipe, I've used 3 1/2 cups of flour, so be carefully on adding flour because you will end up with a dense cinnamon roll. </div>
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This recipe is a keeper! Check it out, let me know how your turn out! Make it over the weekend and have fresh Cinnamon Rolls for your family on Sunday! Remember to heat leftover cinnamon rolls in the microwave for 10 seconds, that is if you still have any. </div>
<br />Anonymoushttp://www.blogger.com/profile/04487814398431957350noreply@blogger.com0