Bill Hodges (chef / instructor) demo'ing how to work with chocolate tubs to create different patterns

First 2 centerpieces in the "Advanced Pastry Competition" Class @ El Centro!!!!! Both 100% edible (minus cardboard base!!!!) made with Peter's tempered dark and white chocolate + plastic chocolate. Kind of a pain to make but in the end it is all worth it and so, so nice to look at.

All chocolate centerpiece, all edible! LOL made with: Choc. lace panels, chocolate buds and roses + tendrils, white choc. leafs and plastic choc. hearts

Close up ...

by: Evelyn / Plastic Chocolate Roses (yes it's perfectly edible!!!) + Chocolate cigars + leafs and musical notes

by: Amber / Very eye pleasing arrangement

by: Amber / Very nice steady hand on the lace work of centerpiece + the butterflies are WOW! Great Job!!!

I am pretty exited!!! Today was the 1st day of Advanced Pastry Competition class @ El Centro / This morning Bill Hodges (our instructor) demo'd how to temper chocolate and created a chocolate center piece with the tempered choc.

COLOR, COLOR!!!!! MMMM!!!!! Mini Fruit Tarts for High Tea reception. Shells made of Tart Shell Dough / Filling: White Chocolate Mousseline / Fruit: Strawberries, raspberries, blackberries, blueberries and mandarin sections

Finished Mini Fruit Tarts @ High Tea reception

Lemon-Curd, poppy seed & blueberry mini tarts @ High Tea reception

Voila!!!! Chef Katrina Warner and her "FRUIT BOUQUET" centerpiece!!!!! MMM!!!!!! GOOD job chef!!!!!!!!

Want a BITE????

Lorie preping the sandwiches and Hors d'oeuvres

Mitchell and Agnes preping the wraps

Mitchell and his wraps platter

Mitchell piping the mousseline on the tarts shells

Lorie's Pesto Cheeseball w/crackers IT WAS MMM!!!!!

Mitchell and Agnes 's COLORFUL wraps for 06.01.2006 "High Tea"

Mini Fruit Tarts (tart dough + pastry cream + fresh fruit + apricot glace)

Strawberry mini tarts

Blind baking the tart dough

The filling: Pastry cream (creme patissiere) white chocolate flavor

Close up on Mini Fruit Tart barquette. Notice the apricot glace makes the fruit very shiny and appealing!!!

Mini Fruit Tarts (Memorial day 2006)

"Discada" (a brief story)

Discada is a typical north Mexican dish done originally in the disks used in farmer's tractors to work the crops.
From humble origin this dish has raised to the top novelty in get-togethers all over north Mexico either in a camping trip setting or a backyard BBQ. The disk began as a field tilling disc pulled by a tractor. After being unbolted from the tilling mechanism, the three or more holes in the disc must be welded shut. Sometimes a rim is welded along the top edge and often legs of varying length are attached to the bottom. The size of discos seem to vary, with contours ranging from extremely shallow to almost conical. What makes it so different from a traditional Asian wok is the thickness of the steel. While the wok's relatively thin metal means food cooks fast and must be stirred often to avoid scorching, the heavy gauge metal of the disco allows the center--where the real sizzling happens--to remain piping hot, with a gradual decrease in temperature as food is placed nearer to the rim. This allows food away from the center to stay warm while not getting overcooked or burned.

This meat dish close in resemblance to a Hungarian goulash is done with any type of meat available + fried onions, tomatoes and, of course, chiles; and served as a filling for a soft tortilla wrap.
There are many variations to the recipe since you make it with whatever is on hand. The disk also has many other used like a skillet to warm up other foods like tortillas. Discadas are typically cooked in outdoor open fires due to the fact that the disk is huge (bigger than a large wok) and it wouldn't fit in a stove top and second the heat needs to be well distributed. The popularity of this dish has brought it to the city where to prevent fires accidents when doing this in your back yard nowadays special heat regulators and camping stovetops have been designed to fit the disk and enjoy Mexican rural cooking style right in your back yard.

CREDIT TO (see for more info) :

http://www.montereycountyweekly.com/articles/5553

http://rollybrook.com/discada.htm

http://www.chi.itesm.mx/chihuahua/arte_cultura/cocina/carnes/discada.html (SPANISH)

Reading email in GOOD company! LOL Creamy jasmine rice pudding flavored with orange peel and accompanied by fresh fruit (mango + orange)

Fusion plate of Thai jasmine rice with lemon juice + Sweet and Sour Potato Stir-Fry + Puerto Rican ALCAPURRIAS (Beef-filled plantain fritters) MMM Also made a fresh fruit Thai Tropical Fruit Punch (interesting combination of lemon, lime, mango, orange juice, pineapple, ginger root and brown sugar MMM )

Finished Alcapurrias

ALCAPURRIAS / left alcapurria 'masa' / right meat filling / You use a plantain leaf if available or if not use a wet aluminum foil to make a nest of 'masa' for the meat filling... then shape like an oval. Fry

I got my Alcapurria recipe from: http://www.elagasse.com/alca.html
The recipe is easy to follow and very detailed not to mention delicious!
There wasn't any one of these babys left after we all ate! MMM

Colorful Mise en place for the Sweet and Sour Potato Stir-Fry

Linguine Alfredo /toast / hot wings / mini meat loaf / tomatoes

Jasmine Rice with Thai Ginger Chicken + Pineapple-coconut drink

Flautas

"Bacon Biscuits" I made this for mothers day breakfast.

Chilaquiles! (mexican tortilla casserole) + guacamole. My dad made this for mothers day breakfast!

Fresh Fruit Tart with buttery crust, passion fruit-lemon curd filling, seasonal fruit and sealed with apricot glaze. Made this for Saturday's Lunch.

"Chablonne" this French technique uses a thin brush applied layer of chocolate to seal a cake or tart shell so it doesn't turn in to a soggy mush. A layer of Chablonne (chocolate) is also used to seal cakes that have been drenched with syrup to avoid breakage and leaks.

In this case I used white chocolate so not to alter the delicate flavor of the fruit and filling. It actually worked wonderful!!! The flavors married well and the tart shell survived crisp in the moisture of the filling and the fridge.

The ingredients + tart with passion fruit-lemon curd filling.

Tart before applying the apricot glaze.

Fruit arrangement: Grapes, Pineapple wedges, Strawberries, Mandarin sections, grapes and more strawberries + Apricot Glace.

Close Up --> Fresh Fruit Tarts with Passion Fruit-Lemon Curd

Fresh Fruit Tarts with Passion Fruit-Lemon Curd

Twin Tarts

:: HoHo Kitchen ::
111 S. Bowen Rd.
Arlington, TX 76012
(817) 861-3263


Lunch-Study this was taken hours before my Advanced Pastry Final Exam on Thursday in HoHo Kitchen. As you can see there is my notebook (right)... AND in the center the marvelous and mistic bowl of "hot & sour soup" it works miracles! Specially during winter time... it warms you up and clears your nose when you have a cold.

If you have never been to HoHo Kitchen you are missing out!!!
It is a mom's and pop's restaurant but it is very gourmet and unique.
Their cuisine style is Low Calorie Gourmet Chinese. Menu is a la carte nothing like you Chinese buffets; and the quality of food and ingredients is GREAT. Very fresh and light. HoHo enjoys the patronage of many regulars like my self due to its unique dishes and family atmosphere.

Some good dishes to try are:
Almond Chicken,
Sesame Seed Chicken
Chicken Lo Mein

The place is a little hidden inside S. Arlington but it is worth a visit even if you don't live close. Also it is a great take out option!

MMM what can I say I am sad the Advanced pastry class is over!!!!! We had so much fun! I will miss everyone! Here is a last photo series of the last day of class! Clean up day!

One last picture of Aaron and Coretta! Here they are at last! making peace! and sharing an ipod nano! Joseph just laughts on the back. Happy summer to you'all!

Mark and Alison on the back grading our notebooks.

Front: Jose, Stphanie and Tu