crostini with tapenade.

Maki Sushi and a Temaki ( lit. hand rolls). A large cone-shaped piece, with the nori on the outside and the ingredients spilling out the wide end. Plus some crostini with tapenade.

Maki Sushi and CA Roll by: Jose,Evelyn and Sherry

Sushi tray by Jose,Evelyn and Sherry... for wasabi we used the hot sauce we had made with JALAPENOS!!! MMMMMMM!

A tray of Spanakopita that turned our to be PARCHMENT PAPER!!!!! YES! someone confused the parchement with PHYLLO dough and I was the lucky one that got a bite of PAPER SPANAKOPITA!

5 ways to do Spanakopita

assorted trays of sushi, crostini and spanakopita

Tapende Crostini

Cajun Shrimp Canapes

Mise en Place for Miso Soup / Soba noodles (in bowl), shredded cabbage, sliced mushrooms, diced onion and carrots julienne...also my miso book and a bag og Hacho Miso which is a hearty chocolate brown miso with deep flavor.

Finished miso soup with Soba noodles (buckwheat noodles) and Nori (seaweed)

Zweifarbiges Kastenbrot (Vienna)

[The fermented doughs (white and pumpernickle) right before punching and make up.]

This is one of those things / recipes I had always wanted to make but never found the time to actually do thinking it would be too complicated... but it actually wasn't that bad.

This is a Viennese bread called: "Zweifarbiges Kastenbrot" or Two-colored box bread or Twisted Box Bread.
The recipe comes from a very old cookbook published by: Gourmet circa 1959 called: Gourmet's Old Vienna Cookbook. (excellent book).
The white bread is excellent in texture and flavor unfortunatelly the pumpernickle bread recipe wasn't good at all. The recipe was not well proportionate and ended up needing more water and the final product didn't rise and was tough, too chewy and compact textured.

I plan to do another one in the near future and use my own pumpernickle recipe plus make it a bit more eye bewildering by twisting 3 ropes one white, one pumpernickle and one whole wheat.

The makeup for this bread is done by twisting a rope of white bread dough and a pumpernickle one. Then it is placed in the mold (closed) to proof and later bake.

Just out of the oven and opening the mold. I had some dough leaks here and there but still the loaves came out perfect no voids or bubbles.

The 4 loaves with trimed edges and out of the mold.

Sliced bread....the ridges served nicely as guides for cutting even slices!!! Still as mentioned the pumpernickle recipe needs modification. In all it was still MMM!!!!

Sunday's Breakfast - Homemade Belgian Waffles with Dulce de Leche (caramel) MMM devine combination!!!!

PAIN DE MIE / Pullman Bread

PAIN DE MIE (fr.) Lit. Crumb Bread / This is french for sandwich bread or pullman loaf or loaf of bread. Either way this is a bread that has been baked in a sealed pan (bread box or pullman mold). The one in the picture baked by my MOM : ) !!!! Is a honey wheat bread that was MMM!!!!! The mold is a 1/2 Lb. mold which is rare since the molds come in 1 1/2, 2 and 3 Lbs. from what I've read. The mold was inherited by my mom from a professional baker friend that retired long ago. The mold must be around 50 + yrs. old but still works as new.

International Cuisine (Week 3) FRANCE!!!

MITCHELL!!!! Saving the day chopping apples 3 seconds before lecture! Give him a BREAK! and don't ask him where stuff is !!! LOL Just kidding thanks for always been so nice Mitchell!!!! : )

Toblerone Fondue with Strawberries MMM!!!! To Die For!!!

The Classic Cheese Fondue made with Swiss cheese and Gruyere cheese

The International cuisine class tasting the fondues and the cheeses

Mauricio, Jose and Molly cooking their duck and scallop dishes

Jose preping the scallops

Before baking the tart

Dessert!!!! Tarte Tatin - French Upside down apple tart

GROUP 1: Coquilles St. Jacques a la Parisienne (classic) - Scallops and mushrooms in white wine

GROUP 1: Canard Montmorency (classic) - Roast Duck with Cherry Sauce

GROUP 2: Gratinee Lyonnaise / Kevin torching the cheese and croutons

GROUP 2: Gratinee Lyonnaise (Lyon) - Onion Soup

GROUP 2: Cotes de Porc Normande (Normandy) - Pork chops with applesand cream

GROUP 3: Potage Crecy - Carrot Cream Soup

GROUP 3: Ratatouille (Provence) - Vegetable Stew

GROUP 4: Boeuf Bourguignon (Burgundy and Lyon) - Beef Burgundy Stew / Plus some butter and herbs baguette toast

GROUP 5: Coq au Vin (Burgundy) - Chicken in red wine

GROUP 5: Gratin Savoyard (Provence) - Scalloped Potatoes

A very French LUNCH!!!! MMMM!

Garde Manger (Week 3) Salads and Sandwiches

Chef Bryant Currie demonstrating how to do prep the Grilled Caribbean Shrimp Wrap

Chef Bryant stuffing the wrap

Chef Bryant's finished wrap

Mitchell grilling the shrimp for the wraps

Jose grilling the Eggplant Sandwiches

Mitchell's Grilled Eggplant Sandwich

Preping the Grilled Eggplant Sandwiches

Green Salad with Blue Cheese Walnuts and Figs

Grilled Caribbean Shrimp Wrap / Grilled Eggplant Sandwich

Jamaican Salsa Salad / Grilled Eggplant Sandwich / Grilled Caribbean Shrimp Wrap

Jamaican Salsa Salad

Thai Coconut Pudding

Thai Coconut Tapioca Pudding / MMM!!!! DELICIOUS!!! Used Thai coconut milk + thai mini tapioca pearls+ a pich of nutmeg for a twist. Served with a touch of toasted coconut.