Last week's Basic Pastry Class production > BROWNIES!!!!!!!!!! they where SO SO Good!!!!

Last week's Basic Pastry Class production > Spritz Cookies with blueberry filling (made by Maria and Jose)

FRUIT SALAD, anyone? LOL here is this very eye appealing fruit salad by my friend Adriana!!! Go Adri! Go! And she says she can't cook... called her last night and she was making this fancy salad with cranberries!

DINNER!!!! To die for!!!! OK so mom tells me "lets have some salmon for dinner". I am thinking ok this ought to be simple.... SO I did the Salmon (grilled with Pomegranate BBQ Sauce (*) ) and when I turn around next thing I know mom has this killer, luxury salad!!!!

Now that is where I learned to cook! Mom's Kitchen is never simple green salad! LOL : )
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(*) Pomegrante BBQ Sauce is the best pairing to Salmon!!!!

=Pomegranate BBQ Sauce=

(1) Pomegranate Syrup also called "Pomegranate Molasses"
I like Cortas Brand which can be found in Mediterranean or middle eastern groceries. Or here inDFW in "Fiesta" or "Halal Imported Foods"
(2) Light Soy Sauce
(3) Honey

Mix all 3 ingredients Pomegranate + Soy Sauce + Honey in equal parts...I like a little more of pomegranate. Then you can grill your salmon with this sauce or like I do used it as a sauce or dipping sauce once the salmon is platted.

* This Recipe comes from Nigella Lawson's "Forever Summer" cookbook which is an adventure for all the senses!!! This lady knows how to marry flavor like NO Other!!!

Pate Choux! MMM we only did the dough shells this week and next we are doing Cream Puffs and Eclairs with this!!!!! MMMM!!!!!!!!

HI Jose!!!! Here is Jose putting muscle in to our puff pastry so we get some nice lamination! LOL

Lamination at its best!!!! Nice layers of Puff Pastry we will be using next week to make Napoleons!!!!!!!!!!!!!!! MMM!!!!!!!!!!!!!

YES!!!!!!!!! First day of Baking Class!!!!

Hi!!!! Well for those of you still eating Blue Bell or worst out there I have for you "Paciugo" a Italian Gelateria! Right here in DFW! ok first of all I will like to call it a Genuine Italian Gelateria BUT

(one) we are not in Italy and
(two) I met a guy from Italy who to make it short is an expert in all of this and promises me this is nothing close to what is sold as Gelato in Italy.
Then I have a gelato fan friend who has been to Italy twice and swears this is the real thing. Any way if you ask me this is the best gelato ever!

Now when I go to Italy with Adri, I shall make the official announcement and verdict that shall settle the matter. Until then DO visit and enjoy Paciugo's Gelato which has no cream, less calories and packs lot of flavor! And please DON'T get chocolate, vanilla or any other sad flavor you might be used to when getting IceCream which is not the same as gelato getting Paciugo is an adventure, so do let your inner child guide you to discover new flavors! BTW the handsome and unofficial Paciugo model in the picture here above is Emanuel (Ema) Adri's cousin Enjoying his Paciugo Lemon Gelato : ) such a HAPPY face proves that gelato brings joy to those who eat it.... no matter where it is made.

*(Gelato v.s. Ice Cream) Gelato is in short a form of "Ice Cream" if you will but it is not really Ice Cream since it contains NO Cream. It is ice cream made in the Italian way to yield Gelato a frozen custard like ice. Now Ice Cream is whipped margarine or any other commercial fat with who knows what added to make it taste "good" in sum eat it and you shall get fat. Also gelato doesn't leave a grease coat on your mouth or that stuffed feeling ice cream does, so gelato is pleasant to eat and enjoy.

ME!!! I am holding the baklava which was my class project for Bakeshop class. Finally a picture of me LOL since I am always busy taking food pictures... I never come out in them. This one was taken last year (spring 2005) pastry class by: Tu, who is now with me in Advanced Pastry!!! Thanks for the picture and keep an eye on the blog!!!! : )

food*ie

Food items go Art!!! LOL here is the proof!!! On my last visit to the Modern Art Museum of Fort Worth Adri (my trusty partner in crime and Best Foodie friend) also pictured above... We found Cornelia Parkers "Rorschach" accidental and endless colum / 2 art pieces using all silver utensils flatened with a 250-ton industial press! all in the name of Art!!! LOL : ) the piecesa are arranged in intrincate ways yet also in a table setting manner... hung from metal string, only a few inches from the floor! A must SEE!!!

This is German "Baumkuchen" which translates as Tree Cake.... Why the name? well the layers or rings that make up the cake resamble the "rings" in a tree. This german specialty for the holidays is hard or more like impossible to make at home.... a spit is made then a batter which is poured on the rood the cake is made, little by little more dough is added or glazed on as the previous coat cooks on the spit. Lot of labor turning and time go in to making a Baumkuchen. That is why it is better bought!!! Called by Germans the "King of Cakes" To see more Baumkuchen visit:

http://www.corsoela.de/baumkuchen.php

http://www.cafe-schnibbe.de/servlets/baumkuchen.html

Sectioned "Baumkuchen" see the Rings???

New Years' French Almond Tart with a Apple and Brown Sugar caramelized topping

OK it might not look so appealing but this slice of Italian mostaccioli like cookie is a flavor mix that melt in your mouth. Composed of Crushed Anise Almond Biscotti + Turkish Figs + Candied Orange & Citron + Kirsch + Toasted Almonds and Hazelnuts; all binded with chocolate!!!! MMM!

Oh my I can't begin to tell you how good and falavor and scent full this cookies are!!! "Speculaas" (Belgian spice cookies) last semester around Thanksgiving, Mitchel made some for a TCC event and I got to try them and felt in love witht the crispy and cardamom scented cookie!!! So i tried them for christmas.

haha! I didn't make this one! I wish I could! This is the superbe "Panettone" from Italy Delicious!!! it is not Christmas with out German Lebkuchen and Italian Panettone

AHHHH!!! A beautiful landscape of "Speculaas" (Belgian spice cookies)

German Lebkuchen over Oblaten

New Years' "Quiche"

New Year's Salad

Merry Christmas!!!

Oh Look at them!!! aren't they CUTE!!!! oh sorry I didn't introduce you! LOL these are "Peppermint Meringues" sandwiched with a little chocolate....ahhhhhhhhhhh!!!!!!! so melt in your mouth!!! they leave a refreshing yummy feeling afterwards that lingers long enought to make you want to keep eating more!!!!

Argentinean "Alfajor" from "El Zaguan Bakery" in Dallas. Thanks to my dear friend Adriana who took me there and who has taken on her self to show me the culinary wonders she discovers! LOL :) Thank You Adri!!!

Merengues or Suspiros sandwiched with Dulce de Leche from "El Zaguan Bakery" in Dallas

Apricot Paradise! Hand dipped apricots

Ok, ok I cheated on this one I din't bake this but hey Baklava for $ 8!!! is a great time saver deal counting on the fact that one you save yourself some time and lots of $$ since nuts went up! $12 a bag @ Costco!

BISCOTTI ! ! ! Buttery Orange biscotti so light and crisp : ) dipped in chocolate and coated with praline bits

X-mas gift platters prior to wrapping

Hope everyone is having Great Holi-daze!
Here is the gift platters we gave at work for our business accts.
They had:

-Baklava,
-Orange-Almond Biscotti with chocolate and praline,
-Florentine Cookies,
-Peppermint Meringues,
-Apricots coated with chocolate and praline,
-Ferreo Rocher and Belgian Chocolates.


>> * Adri!!! this is how yours would of looked! I'll try not eat most of it!!! LOL kidding! : )

= Turkish coffee = in picture traditional turkish pot called a
"cezve" & Turkish Coffee. I went to check out this new middle
eastern ethic grocery store in Arlington,TX and the store
was small nice and clean. They carried lots of interesting stuff
and they had the works to make turkish coffee! which I had always
wanted to try so, I bought the pot and the coffee.

From the days of the Ottoman Empire through the present,
coffee has played an important role in Turkish lifestyle
and culture. The serving and consumption of coffee has
had a profound effect on betrothal and gender customs,
political and social interaction, prayer, and hospitality
customs throughout the centuries.

Brought to Istanbul in 1555 by two Syrian traders,
coffee became known as the "milk of chess players and thinkers".
By the mid-17th century, Turkish coffee became part of elaborate
ceremonies involving the Ottoman court. Coffee makers (kahveci usta),
with the help of over forty assistants, ceremoniously prepared and
served coffee for the sultan. Betrothal customs and gender roles
also became defined through coffee rituals. In ancient times,
women received intensive training in the harem on the proper
technique of preparing Turkish coffee. Perspective husbands
would judge a woman's merits based on the taste of her coffee.

Derived from the Arabica bean, Turkish coffee is a very fine,
powder-like grind. An aromatic spice called cardamom is sometimes
added to the coffee while it is being ground. One can also boil whole
seeds with the coffee and let them float to the top when served.
Turkish coffee has six levels of sweetness ranging from very
sweet to black. Since sugar is not added to the coffee after it is
served, spoons are not needed. As the coffee begins to heat, it
begins to foam. A rule of the Turkish coffee ceremony dictates
that if the foam is absent from the face of the coffee,
the host loses face.

Turkish coffee is served hot from a special coffee pot called "cezve".
Tradition states that after the guest has consumed the coffee and the
cup is turned upside down on the saucer and allowed to cool,
the hostess then performs a fortune reading from the coffee
grounds remaining in the cup. Rich in tradition and flavor,
Turkish coffee remains a favorite today.

LOL sorry this pic I borrowed from the internet but it depicts very well how to prep "Turkish Coffee"

Some colorful sopes!

In the below pictures you will find the final projects forourfinal exam practical. We came in and had to cook something good and well garnished from whatever was available / finders keepers! and off we went to apply all we learned during the semester! In the end it was all good!!!
It was a G R E A T semester see you all in spring!!!
Happy Holi-daze! to all : )

Slacker # 1 & 2.... the rumors are FALSE they are NOT dating!!! LOL just kidding... best wishes to both of you and see you next semester!!!!

THE BEST!!!!!!!! Erica, Mitchell and Jose!!! all love to my slackers and Jaques Pepin part deux (Mitchell ! LOL :) )

ERICA!!!!!!!!! doesn't want a picture!!!!!! LOL best wishes and see you next semester!!!

Jose and Jeff, you both look very nice and smiley with your chefs attire but tired! it was crazy!!!! but you both did good on your finals!!! See u next semester!

# 1

# 2 The Texmati wild rice was MMMMM!!!!

# 3 Erica's!!!!!!! chicken pockets??? sorry can't remember :( hey but the chicken was MMM!!! good! very moist, juicy and delicious!!!

# 4 KATIE's scones!!! MMM!!!

# 5

# 6

# 7 Good flavors!

# 8 Jose's pork Stroganoff? maybe? Anyway it was So, SO Good!!! the creamy mushroom topping, To die for!!! and the garnishes!!!! OH My!!! so this one was the WINNER for me! Way to Go Jose, aka. Slacker # 2

# 9 Vegetarian Omelette with hash browns a la paprika! Good stuff : )

# 10 Country Chicken by David!

#11 Nice Garnishing! the Rice and Garnishes looked even better from a top view. Chicken Teriyaki or is it yakatori? Good stuff any way! :)