adventures of a pastry chic

Omg this is so awesome! Excited for more!

Tue, 27 Nov 2012 21:53:51 -0500

Omg this
is so awesome! Excited for more!

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

Sun, 25 Nov 2012 12:17:00 -0500

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

This is so cool! Too excited for next ones! Check it out

Sun, 28 Oct 2012 15:29:43 -0400

This is so cool! Too excited for next ones!

Check it out

this is so awesome! Excited for the next batch! Check it out

Thu, 18 Oct 2012 15:54:36 -0400

this is so awesome! Excited for the next batch!

Check it out

katherinespiers: yumwatch: laughingsquid: Hash Brown...

Wed, 19 Sep 2012 00:58:40 -0400

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!!!!

Yum

Mon, 10 Sep 2012 22:56:21 -0400

Yum

Photo

Sat, 08 Sep 2012 18:58:08 -0400

one of my pastry instructors created a channel on youtube, so we...

Mon, 26 Sep 2011 06:34:51 -0400

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

Shaping Batards (by ChefMatthieu)

Mon, 26 Sep 2011 06:34:04 -0400

Shaping Batards (by ChefMatthieu)

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

Mon, 26 Sep 2011 06:09:08 -0400

Quiche

Frittata

Eggs Benedict

Fried Eggs

Hard Boiled Eggs

Souffle Omelet

crepes

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

Week 4 of Skills Class (fundamentals of culinary techniques)

Mon, 26 Sep 2011 06:04:00 -0400

Baked Acorn Squash & cranberry compote

braised spinach

broccoli hollandaise

lime glazed beets

savory glazed carrots

tempura veggies

artichoke hearts

green beans & mushrooms

Ratittouie

Week 4 of Skills Class (fundamentals of culinary techniques)

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

Mon, 26 Sep 2011 05:59:31 -0400

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

first week of culinary school……….

Mon, 26 Sep 2011 05:57:54 -0400

first week of culinary school……….

break from classes

Mon, 26 Sep 2011 05:38:43 -0400

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

recipe-file: Classic Crab Cakes Serves 12 large crabcakes, or...

Tue, 31 May 2011 04:57:41 -0400

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: The Best Pavlova Ingredients 3 egg whites 1...

Tue, 31 May 2011 04:57:27 -0400

recipe-file:

The Best Pavlova

Ingredients

3 egg whites

1 pinch salt

1 cup white sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

1 1/4 cups heavy whipping cream

1/2 cup confectioners’ sugar

1 pint fresh strawberries

Directions

Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.

In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.

Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.

Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.

In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

Photo

Tue, 31 May 2011 04:15:00 -0400