adventures of a pastry chic

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just some of my musings from pastry school & life in general
Omg this 
is so awesome! Excited for more!

Omg this
is so awesome! Excited for more!

1 year ago / note(s)
Omg this 
is so cool! Too excited for the next batch!

Omg this
is so cool! Too excited for the next batch!

1 year ago / note(s)
This is so cool! Too excited for next ones!

Check it out

This is so cool! Too excited for next ones!

Check it out

1 year ago / note(s)
this is so awesome! Excited for the next batch!

Check it out

this is so awesome! Excited for the next batch!

Check it out

2 years ago / note(s)
katherinespiers:

yumwatch:

laughingsquid:

Hash Brown Waffles

Oooh….oooooooooooh. 
I am imagining these for Christmas Day breakfast, topped with gravlax, maybe a poached egg, dab of sour cream, some chopped chives? 

Clearly stealing this idea.

HELL TO THE YES!!!!

katherinespiers:

yumwatch:

laughingsquid:

Hash Brown Waffles

Oooh….oooooooooooh. 

I am imagining these for Christmas Day breakfast, topped with gravlax, maybe a poached egg, dab of sour cream, some chopped chives? 

Clearly stealing this idea.

HELL TO THE YES!!!!

2 years ago / 1517 note(s)
Yum
2 years ago / 545 note(s)
2 years ago / 486 note(s)

one of my pastry instructors created a channel on youtube, so we can watch demos from class & review our work. 

3 years ago / note(s)

Shaping Batards (by ChefMatthieu)

3 years ago / note(s)

Week 5 of Fundamentals Class (skills) EGGS!!!

3 years ago / note(s)

Week 4 of Skills Class (fundamentals of culinary techniques)

3 years ago / note(s)
Week3 of skills class…….my start of culinary school

Week3 of skills class…….my start of culinary school

3 years ago / note(s)

first week of culinary school……….

3 years ago / note(s)
break from classes

this week is an odd week for me. odd because i find myself with 3 days where i have nothing to do.

final exams for my 3rd quarter of pastry school were last week. which made last week a pretty hectic/frantic week for me. Add in work & having a switched up split shift schedule; and that was a main contributor to it being a hectic/frantic week. No day off, weird schedule, last 2 days of classes for the quarter & final exams. phew………

so this week, while i have 3 days of “nothing to do”……..i will try to get some things accomplished. like getting this blog situated & see if i can actually put things together in one spot. i will work on getting all of my kitchen lab pics posted, along with some commentary on the classes & what we made. 

yes i realize i should have been doing this when i started school in january……….sue me, i was a little busy. full time school & trying to manage grown up bills/responsibilities is tough mmmmkay………..i have no idea how some of my classmates juggle full time classes, work, housework, family responsibilities & actually have a life. seriously…………………

3 years ago / note(s)
recipe-file:

 
Classic Crab Cakes
Serves 12 large crabcakes, or 24 small
Ingredients
2 tablespoons olive oil
¾ cup small-diced red onion
1 ½ cups small-diced celery
1 ½ cups of each:  small diced red and yellow bell pepper
1 ½ teaspoons Old Bay seasoning
½ teaspoons salt
½ teaspoons black pepper
½ cup whole wheat bread crumbs (preferably panko)
¼ cup low fat mayonnaise or soy mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
½ pound (8 ounces) jumbo lump crabmeat, drained
Cooking spray
2 tablespoons store-bought pesto +2 tablespoons low fat mayonnaise (or soy mayonnaise) mixed together and seasoned with salt and pepper to taste
2 tablespoons fresh minced parsley
Cooking Directions
            Heat the oil in a pan and sauté the onion, celery, and bell peppers until soft.  Season with Old Bay, salt and pepper.  Set aside to cool.
            In a large bowl, combine the breadcrumbs, mayonnaise, mustard, and
Worcestershire sauce.  Stir in the crabmeat to combine but do not over
mix.  The crabmeat should remain in large pieces.  Combine with all ingredients from above (sautéed onion, celery and bell peppers). 
            Spray a nonstick pan with cooking spray and turn heat to medium.  Scoop
evenly-sized cakes into the pan using an ice cream scoop and sauté over
medium heat until crispy on both sides.  Top each crab cakes with a tiny
dab of pesto/mayonnaise mixture.  Sprinkle with parsley and serve
immediately. 

recipe-file:

Classic Crab Cakes

Serves 12 large crabcakes, or 24 small

Ingredients

2 tablespoons olive oil

¾ cup small-diced red onion

1 ½ cups small-diced celery

1 ½ cups of each:  small diced red and yellow bell pepper

1 ½ teaspoons Old Bay seasoning

½ teaspoons salt

½ teaspoons black pepper

½ cup whole wheat bread crumbs (preferably panko)

¼ cup low fat mayonnaise or soy mayonnaise

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

½ pound (8 ounces) jumbo lump crabmeat, drained

Cooking spray

2 tablespoons store-bought pesto +2 tablespoons low fat mayonnaise (or soy mayonnaise) mixed together and seasoned with salt and pepper to taste

2 tablespoons fresh minced parsley

Cooking Directions

            Heat the oil in a pan and sauté the onion, celery, and bell peppers until soft.  Season with Old Bay, salt and pepper.  Set aside to cool.

            In a large bowl, combine the breadcrumbs, mayonnaise, mustard, and

Worcestershire sauce.  Stir in the crabmeat to combine but do not over

mix.  The crabmeat should remain in large pieces.  Combine with all ingredients from above (sautéed onion, celery and bell peppers). 

            Spray a nonstick pan with cooking spray and turn heat to medium.  Scoop

evenly-sized cakes into the pan using an ice cream scoop and sauté over

medium heat until crispy on both sides.  Top each crab cakes with a tiny

dab of pesto/mayonnaise mixture.  Sprinkle with parsley and serve

immediately. 

(via )

3 years ago / 30 note(s)
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