tag:blogger.com,1999:blog-1314022808344324862024-02-19T10:58:07.647-05:00From Meringue to Macaronssurviving pastry in new york cityelizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-131402280834432486.post-13676420425255722132011-02-22T19:29:00.001-05:002011-02-23T11:36:12.095-05:00In Support of FoodiesGo ahead: call me a foodie. I dislike the term, but it’s unavoidable. I <em>adore</em> food, actually; much of my life – both personally and professionally – revolves around it. I take an active interest in learning where my food comes from, but to some extent isn’t it the responsibility of every self-respecting human being to accept the same obligation in this day and age? B.R. Myers is a vegan, though he somehow eliminates himself from any gastronomic coalition. After reading his recent <a href="http://www.theatlantic.com/magazine/print/2011/03/the-moral-crusade-against-foodies/8370/">piece</a> in <em>The Atlantic</em>, “The Moral Crusade Against Foodies,” I’m convinced he simply hates food.<br />
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Like many others (I'm slightly late to the Myers-bashing party), after several readings I find myself struggling to find the universal point of Myers’s article, or any point at all for that matter. He isn’t preaching the wonders of veganism, or even telling me I should abstain from eating meat. What he does point out, through a scapegoat-style name-calling of various food writers – Anthony Bourdain, Gabrielle Hamilton, Jeffrey Steingarten, Kim Severson, and Michael Pollan – is that I’m a stuck-up elitist with no appreciation for abstract discussion or the arts (<em>real</em> arts, like literature) who only respects cultural traditions when they benefit me in some gastronomical way, preferably involving the torture of animals.<br />
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I understand that to pick up a book by one of the aforementioned authors is to admit moderate to severe interest in food. For instance: Hamilton is the chef/owner of Prune, one of my favorite restaurants in New York City. I find her style of cooking to be very simple and traditional, yet curiously forward-thinking, and I am excited to learn how her upbringing influenced her culinary approach. Bourdain is read by industry folk and travel enthusiasts alike. While he is often (okay, mostly always) sharp-tongued, I find him to be an honest example of what it means to be culturally respectful. Can anyone else say they’ve experienced a meal of warthog rectum – and even graciously accepted a second helping – for the sake of being polite? Also, he’s a damn fine writer. <br />
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Myers defended his article during a recent appearance on New Hampshire Public Radio, claiming his point is merely to suggest that writers who are not food-based should contribute more to the current state of… food writing. While this could easily serve as a stable argument, his piece doesn’t even begin to do it justice, stretching so far as to accuse food writers and foodies in general of being gluttonous, and asserting that the unbound writer would somehow be more objective when discussing topics such as the nation’s obesity epidemic. His supposed cause is further downgraded by my realization that the last few articles pertaining to food I’ve read in the <em>New Yorker</em> are actually penned by contributors not at all known for food writing (with the exception of an excerpt of Hamilton’s upcoming memoir). Yet all have managed to create the same level of excitement for me as, say, Calvin Trillin, the magazine’s longtime food writer (who, interestingly enough, also writes articles not pertaining to food at all) reliably does. One of the recent pieces, written by Adam Gopnik, is about the opportunities pastry chefs have to impact the direction of food and dining using new and innovative techniques, tools, and ingredients. As I mentioned earlier, Myers doesn’t think foodies are interested in such abstract conversation, but perhaps this doesn’t count as such since it’s food-related. Never mind that it’s one of the most <a href="http://www.newyorker.com/reporting/2011/01/03/110103fa_fact_gopnik">fascinating</a> articles I’ve read in a long time, food-based or otherwise; Myers would call me single-minded.<br />
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The chefs profiled in Gopnik’s piece (Alex Stupak, formerly of wd-50, and the Adria brothers, of El Bulli) are pioneers in the food community, just as Radiohead continues to push boundaries in the music industry, and just as Alexander McQueen created an almost unattainable standard for design and tailoring in the fashion world. These people are artists above all else, and are no more or less deserving of respect than their creative counterparts. In the kitchen where I work, even while the line cooks are taking a beating, the goal is to always present the best ingredients available in the most inspired, yet simple and honest way. The same can be said for the pastry station. Above all, I want the guest to taste every distinct detail of the dessert without having to presume anything.<br />
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Along these lines, Myers claims that money is no object for foodies as it relates to partaking in our gluttonous need for the finest ingredients and the most elaborate meals. A $100 lunch that’s a great value for the money? Please. I live in New York City – the most expensive city in America – and have never experienced a restaurant review so pretentious. Myers focuses on meat, meat, and more meat – preferably butchered right in front of our eyes! – to attempt his cost argument. Kindly allow me to call bullshit on this. Being a meat-eater has absolutely nothing to do with my fascination with food or how much money I’m willing to spend; I’m equally obsessed with the idea of Thomas Keller’s nine-course vegetarian tasting menu at Per Se as I am with the cheeseburger at the Spotted Pig, and I’ll bet you can guess which one is more exorbitant. The reason it’s possible to eat well without dropping an entire paycheck is seasonality; the best ingredients are generally cheaper when purchased during their prime growing periods, resulting in a meal that both tastes fantastic and is easy on the wallet. Myers, as a vegan, must be aware of this well-known fact. I don’t buy asparagus in December not only because it’s expensive, but also because, well, it’s not very good.<br />
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I don’t want to jump too far into the topic of meat because I understand there are several points of view – all relevant, but mine is that I love it. It’s possible for me to not eat it for days at a time, and I have absolutely no problem doing that… but I love it. I have many pescetarian, vegetarian, even vegan friends, and I respect the hell out of their efforts because I know their reasons are genuine (I’ve even tried to cut back on my lighthearted teasing). I grew up in a meat-eating household in the Midwest, for crying out loud – with barbecue (more on that later). As I grow older and more concerned with what I put into my body, I am learning the value of supporting local, family-owned farms that raise animals based on certain standards. How supporting people and businesses in my region can possibly be seen as elitist and snobby makes absolutely no sense to me. It stimulates the local economy, encourages dialogue and camaraderie with the people supplying what I eat, and helps raise food requirements and standards on all counts while encouraging smart meal planning on my end. <br />
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Myers refers to meal planning as ritualistic behavior, and I’d take it one step further and even call it therapeutic, much in the same way a lyricist might feel about beginning a new song, or a painter attacking a blank canvas. How one is more relevant than another is beyond me. As far as I’m concerned, all that matters is the ability to invest time and effort into something that raises our most prominent skills, talents, and interests to the highest possible level. And everyone is self-critical, not just Nikki Sixx. When I spend time making a cake for someone’s birthday, my goal is for it to be the best cake I’ve ever produced, and for everyone who gets a slice to feel the same way. That’s a ridiculous standard to have, but I don’t think I’m wrong for possessing such a mindset.<br />
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It’s fair to note that my stomach is a bottomless pit, and I guarantee when I finally visit home (after being away for over a year), I’m going to eat way more Oklahoma Joe’s barbecue in one sitting than I should, accompanied by a lot of Boulevard Unfiltered Wheat beer. Gluttonous though it may be, it’s also an effort of appreciation and support for a fine local business. I would be willing to bet that the majority of people waiting inside the gas station at 47th and Mission for their Z-man sandwiches, ribs, and roast chicken have no fucking idea who Grant Achatz is, or that the Michelin Guide critiques restaurants, not tires. Nor do they care. All they care about is sharing a good meal with family and friends, and <em>that</em> is the ultimate point, and the most fundamental argument in favor of food.elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com1tag:blogger.com,1999:blog-131402280834432486.post-24611926427974870182010-11-05T03:48:00.001-04:002010-11-05T06:15:06.163-04:00Ode to the Strand<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBM-v06kBJ7t_HnV-KiLby9-QapILd-HpfnB6jEM7iW50ZhruMW4kDuLfDVY2hsqaMC_UT9req2IoFMfde4O0CFdqPUNnUqvF_9AcTeGn87t0QQWA8WttHUtQJXSo6fLjL00wzTzjJr0d/s1600/The+Strand.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBM-v06kBJ7t_HnV-KiLby9-QapILd-HpfnB6jEM7iW50ZhruMW4kDuLfDVY2hsqaMC_UT9req2IoFMfde4O0CFdqPUNnUqvF_9AcTeGn87t0QQWA8WttHUtQJXSo6fLjL00wzTzjJr0d/s200/The+Strand.JPG" width="200" /></a>While visiting New York City last Christmas I spent much of my time at the <a href="http://www.strandbooks.com/">Strand</a> Bookstore. I had a tendency to do this every time I was in the city, come to think of it. The kind of visits where you enter at some point in the afternoon, only to exit to a pitch black sky and bright city lights. To say one could get lost inside the Strand is an exaggeration, but it is no stretch to say it's an easy place to lose track of time. <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">During this particular December visit, it occurred to me to fish around for a book that had been mentioned to me by several pastry chefs: Claudia Fleming's <em>The Last Course: The Desserts of Gramercy Tavern</em>. This book is out of print; a new copy from Amazon.com is currently priced at $250.00, a used copy priced around $125.00. When I (expectedly) didn't find the book, I inquired about it at the information desk. The employee told me she'd be happy to take my information and get in touch in the event the store received a copy.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiow4G33dPFY_Oky_CtIpASfsI41rJoiXWIf8PyA4LANW3mOQagKaVHQ7HJMNNOyy4XYr2UzcquSE-n_GCUuHO7dkGD6j_Xmt8DaXrY4pz4XzOsLlx8sf0MZloVR5lmlnOoFtORkes_-DlS/s1600/The+Last+Course.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiow4G33dPFY_Oky_CtIpASfsI41rJoiXWIf8PyA4LANW3mOQagKaVHQ7HJMNNOyy4XYr2UzcquSE-n_GCUuHO7dkGD6j_Xmt8DaXrY4pz4XzOsLlx8sf0MZloVR5lmlnOoFtORkes_-DlS/s200/The+Last+Course.JPG" style="cursor: move;" unselectable="on" width="200" /></a>I then proceeded to forget all about it. Stepping into daylight from the subway platform yesterday, I noticed the voicemail icon on my phone appear. "Hi, this is Sarah at the Strand Bookstore. I'm calling to let you know we've received a copy of <em>The Last Course: The Desserts of Gramercy Tavern</em> by Claudia Fleming. It is a first edition copy with a hardcover and sleeve, and is in 'like new' condition. We will hold it for you until Saturday, November 6th at the Strand list price of $20.00. If you have any questions, feel free to call us at...." Nearly eleven months later, I am at last in possession of this wonderful book.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Now that I live in the city, I probably - no, definitely - spend way too much money at the Strand. It is one of my favorite places in New York, and the approaching winter months make me excited to spend even more time within its cozy confines, surrounding myself with "18 miles of books."elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-75120914796320804932010-10-14T05:44:00.001-04:002010-10-15T12:05:25.126-04:00Luke's Lobster<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda6zA9lX34vXgXuonxMPkChTMGroAVeCndukM9MCLbLkMsZLnxLSBn8MO1wjNIGj43JG0JQfbQ9hYHsgwMAvR7nbwecvFZtBVa-2dxYV-jnfsDAjsAb5tVXoDPPxMCi05Xkrlo5_FnMig/s1600/luke's+lobster.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda6zA9lX34vXgXuonxMPkChTMGroAVeCndukM9MCLbLkMsZLnxLSBn8MO1wjNIGj43JG0JQfbQ9hYHsgwMAvR7nbwecvFZtBVa-2dxYV-jnfsDAjsAb5tVXoDPPxMCi05Xkrlo5_FnMig/s200/luke's+lobster.JPG" width="200" /></a>A summer treat continuing its welcome well into autumn, <a href="http://www.lukeslobster.com/">Luke's Lobster</a> is one of my favorite NYC food discoveries. Luke Holden (only 26-years-old) just recently quit his "day job" as a banker to focus solely on his wildly successful pair of restaurants. His father, Jeff, owns a seafood-processing plant in Maine (where Luke was born and raised), and is the source of all of the delicious shellfish at Luke's Lobster. In fact, everything in the restaurant comes from Maine: the bread, the chowders and bisques, the ice cream, even the sodas. The shellfish travels from the ocean to your plate within a mere 48 hours, and always from the same source, reaffirming the company's commitment to sustainability.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kICHnZDAJo9GP3ZDc13lmZvxzkEEzSh2YZ7aTBzYVd-oHHBMrp8XnDNQs-hgQYYe56rfpbCqQ9akKFYVd4bjtadixMsh4fA4vsruwKD1FX4PyH0VDq2VISqgZKtHMybBON2IrGk_V7w4/s1600/lobster+roll.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kICHnZDAJo9GP3ZDc13lmZvxzkEEzSh2YZ7aTBzYVd-oHHBMrp8XnDNQs-hgQYYe56rfpbCqQ9akKFYVd4bjtadixMsh4fA4vsruwKD1FX4PyH0VDq2VISqgZKtHMybBON2IrGk_V7w4/s200/lobster+roll.JPG" width="200" /></a>The idea behind a Luke's Lobster roll is both quality and quantity at a reasonable price. Rolls in the city typically go for anywhere between $20-30, and what you end up with is usually a little bit of lobster mixed with a ton of mayonnaise and celery. No bueno. At Luke's, a lobster roll starts with fresh, toasted and buttered bread which is ever-so-slightly smeared with mayonnaise. It is then stuffed with a quarter pound of delicious chunks of lobster meat and topped off with a celery salt-based spice blend and a little bit of lemon-infused butter. And at $14, it doesn't leave my wallet wondering what happened.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can also order the same roll at Luke's made with shrimp or crab, both as crave-worthy as the lobster. On my second visit to Luke's, my friend Royal and I went in for the Noah's Ark: two servings apiece of each of the three rolls, with empress claws, chips, and sodas thrown in for good measure. (My favorite soda, by the way, is a fabulous, almost throat-burning ginger brew. Hey, I love ginger.) We still talk about it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyuEJ4zWcGxOSd2C0tbzWu8bBLENfz_uYwDTAtGy55yYyNnXpP7LyXYws8-PKnEHRXXKvxmZkPl043t0umyI-hEHYzXI7Fv12FTev2gf52L-d_f6cI7hn75MKHbfxng9Oo9M4SfACRN4Q/s1600/mural.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyuEJ4zWcGxOSd2C0tbzWu8bBLENfz_uYwDTAtGy55yYyNnXpP7LyXYws8-PKnEHRXXKvxmZkPl043t0umyI-hEHYzXI7Fv12FTev2gf52L-d_f6cI7hn75MKHbfxng9Oo9M4SfACRN4Q/s200/mural.JPG" width="200" /></a>Now that the chilly weather is arriving, I have a feeling my go-to meal will be half a roll paired with a cup of thick, creamy clam chowder or lobster bisque. East coast autumns have never tasted so good.</div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com1tag:blogger.com,1999:blog-131402280834432486.post-4301740425519248472010-06-23T03:08:00.001-04:002010-06-24T01:08:50.247-04:00Otto Enoteca PizzeriaI spent Monday with one of my roommates, Steven, walking the entire perimeter of Central Park, only stopping to visit the Zoo. After some downtime at home (and by downtime, I mean naptime), we were both ready for dinner. Italian? Absolutely.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPY5DFIZ6c6Ip6KJf-IvxNZc8tuNLsw0rDw1HVIaU5Kju2v8L1PPE_dQwghDJG7FXbb0xf9eWELSOshhDsa74lgWb-6jCqEQg3Il9uG7Mi4RFqxQF5g1hNV0w51yOPV6yGgvT-0rsjsGTN/s1600/Otto.gif" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="142" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPY5DFIZ6c6Ip6KJf-IvxNZc8tuNLsw0rDw1HVIaU5Kju2v8L1PPE_dQwghDJG7FXbb0xf9eWELSOshhDsa74lgWb-6jCqEQg3Il9uG7Mi4RFqxQF5g1hNV0w51yOPV6yGgvT-0rsjsGTN/s200/Otto.gif" width="200" /></a><a href="http://www.ottopizzeria.com/home.cfm">Otto</a> is one of my favorite places in the city for Italian food, not least because the prices are reasonable, but also because with Mario Batali behind the operation you know you're getting a quality product. Steven and I decided to take the family-style approach, ordering multiple items to share:</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>caprese salad</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>pizza bianca</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><em>spaghetti alla carbonara</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>pasta alla norma</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The caprese salad was delicious, though as far as I can tell, untraditional. It's not quite tomato time yet, which might be the reason for this. At any rate, this caprese consisted of chilled, stewed tomatoes and a good-sized chunk of fresh mozzarella. The salad was topped with basil pesto and sprinkled with pine nuts. Lately I've been obsessed with what I refer to as the "crunch factor" in a dish. I loved the pine nuts for their crunch factor.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pizza Bianca is as simple as can be - pizza dough brushed with olive oil and sprinkled with sea salt. Delicious, and perfect for sopping up bits of remaining pesto.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I'm no fan of spaghetti (the need for a spoon... the slurping... etc...), but carbonara gets me every time. I mean, it's essentially bacon and eggs with pasta, and how can that be bad? Batali's version is classic, with perfectly-cooked pasta and enough black pepper to be noticed, but not steal from the pancetta, egg, and scallions.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pasta alla Norma (thankfully) is a penne dish, topped with thick, stewed tomatoes, lots of basil, tender eggplant, and creamy, creamy bufala ricotta. The tomatoes and ricotta blend together beautifully to create a rich sauce, marrying the remaining flavor components in an understated, classic way.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Dessert gets its own paragraph because Meredith Kurtzman's gelato is by far, without a doubt, the best in New York City. In fact, the main reason Otto was conceived in the first place was to present an outlet for Meredith's creations. Her plated desserts are in the style of the <em>coppetta</em>: Italian for <em>cup</em>. For instance, the olive oil coppetta currently consists of passion fruit granita, basil syrup, strawberries, candied kumquats, and olive oil gelato, served in what resembles a coupe-style champagne glass. It is a thing of beauty.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Olive oil gelato is one of the reasons I wanted Steven to eat at Otto. I had mentioned it to him before in conversation, and he couldn't quite grasp the concept of tasting something he naturally recognized in one form in the form of something completely different. So, we ordered:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>olive oil gelato with salted brioche</em></div><em>a tasting of three gelatos: milk chocolate chip, salty peanut, caramel</em><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The brioche basically turns a scoop of gelato into a gelato sandwich. Surprised and pleased, Steven learned to adapt familiar flavors into new textures. What's so fantastic about all of Meredith's gelati is that the flavors are really intense. It's as though a peanut's original purpose was to be spun into gelato base, and olive oil's natural form was frozen.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>This was a meal that made me really miss having my own kitchen space. Everything we ate can so easily be made at home (I love cracking that egg over the carbonara to finish the dish!) - even the gelato, with the help of an ice cream machine. Not to shamelessly pitch (for I have absolutely no reason to do so), but if you're looking for simple Italian recipes, Batali's most recent book would be a great addition to your cookbook collection. <a href="http://www.amazon.com/Molto-Gusto-Easy-Italian-Cooking/dp/0061924326/ref=sr_1_1?ie=UTF8&s=books&qid=1277276704&sr=8-1">Molto Gusto</a> is co-written by chef Mark Ladner of Del Posto, and is based on the dishes prepared and served at Otto. There are even gelato recipes...elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-75887402146580987422010-06-20T02:40:00.000-04:002010-06-20T02:40:59.514-04:00At Long Last... Prune!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qvO3DBaWEO8ThKgMm7D7qEpHP5p9lbvcDSZyv-5XX5cxh7hyphenhyphen5EV8IBnEMhqd49aSx260YktNZCXebO3XGAdapw8bK_fOHL49_3Xj3_K08RYhW0z84fHuI4sEmtQClC-R1N-5kdAjuGDW/s1600/Prune+Interior+2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qvO3DBaWEO8ThKgMm7D7qEpHP5p9lbvcDSZyv-5XX5cxh7hyphenhyphen5EV8IBnEMhqd49aSx260YktNZCXebO3XGAdapw8bK_fOHL49_3Xj3_K08RYhW0z84fHuI4sEmtQClC-R1N-5kdAjuGDW/s200/Prune+Interior+2.jpg" width="200" /></a>After multiple botched attempts to visit chef Gabrielle Hamilton's tenured restaurant in the East Village, success was finally achieved. The reason: my friend Brian's visit to NYC. The goal: a casual and unpretentious meal where he would get to try a few new things, hopefully all of which would be enjoyed immensely, without dropping an insane amount of cash. And so, Sunday evening, between a rainy afternoon and game five of the NBA Finals, we ventured to <a href="http://www.prunerestaurant.com/">Prune</a> for an early dinner...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>fried chickpeas</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>roasted marrow bones with parsley salad, sea salt, and toast</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>fried sweetbreads with bacon and capers</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>seared duck breast with dandelion greens, raisin-caper dressing</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>steamed mussels in lobster broth</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>ricotta ice cream with salted caramel croutons</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>strawberry-almond paris brest</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHzbn7S-x2dIoQzZ9cSTdmjN8N26FHfTEQHhfELEqXMIfgdA2PW9OP-541rEZi0XAP-vKUfJi53KiJAOf9AhvBRx7GKd7VeBXX2rKcVd3QbSb2PgPID1tYgklaDJbHDSIGFOv22pwEday/s1600/Prune+Interior.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHzbn7S-x2dIoQzZ9cSTdmjN8N26FHfTEQHhfELEqXMIfgdA2PW9OP-541rEZi0XAP-vKUfJi53KiJAOf9AhvBRx7GKd7VeBXX2rKcVd3QbSb2PgPID1tYgklaDJbHDSIGFOv22pwEday/s320/Prune+Interior.jpg" width="249" /></a>Everything about this meal was great. Does it make sense to say the marrow bones were "meaty"? It might not, but that's the best way I can describe them. There was so much marrow, we almost couldn't finish the dish, which is saying a lot. The sweetbreads were tender and flavorful. The duck was cooked perfectly, and the raisin-caper sauce was a combination I had never had - delicious. The mussels were the largest I have ever seen, and the broth was neither too salty nor too thick. Dessert presented a tough decision; we passed on a black forest cake to try the paris brest, and it was fantastic - pate a choux sliced in half, filled with strawberries and almond pastry cream. The flavor of the ricotta ice cream was quite delicate, and therefore a perfect match for the punch packed by the croutons.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="text-align: justify;">Prune can now officially find itself at home on my list of favorite restaurants. For those of you in Kansas City, I would describe it as my personal Room 39 in New York, except it's not even remotely in my neighborhood, and therefore I will visit far less often than I did Ted Habiger's near-perfect establishment. Regardless, I can't wait to go back to try more of the menu...</div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-41536358227259147342010-06-16T23:40:00.002-04:002010-06-20T02:42:22.783-04:00ABC Kitchen<div class="separator" style="clear: both; text-align: center;"><img border="0" height="212" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA730G8ODvqlupnS-yQ8WtmWiLOk0xUNLSd3QLjqYgo2R6Sym2x90OURScerpODGMoEzC0R5bjOFB5MCZnXgYSYE9NgnGTbZBwtdtAn5IHwUFKo6-yQMHBPnAHYbBt32apMid4crvZk4w4/s320/abc_kitchen_1.jpg" width="320" /> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Most of you know this by now, but for those who don't, I am working for a different restaurant than where I was first hired. After a month or so of learning how the kitchen operated at Colicchio & Sons, I became increasingly disconnected from the other girls on my team. It was an odd situation for me, in that they had all gone to school together and were essentially already friends. Feeling as though they weren't accepting new members to their club, I e-mailed the pastry chef at the newly-opened <a href="http://www.abckitchennyc.com/">ABC Kitchen</a>, where I had trailed upon my arrival to NYC, to inquire about any available positions. She quickly welcomed me on-board, and my transition into a new kitchen took place. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBVXoCLZZSOdyYX3rIKYc3y2CshDMKlZ6JQ6maul835mF4ci3KUrCJqKTjJofw5u1_uvEVu-dHI40pITQPssomlpO7bolL3WTWCZWHkZs12E0QO1x6MZkeK4N9a6de0ZyHm1DTfAWCUEV/s1600/IMG_7109.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBVXoCLZZSOdyYX3rIKYc3y2CshDMKlZ6JQ6maul835mF4ci3KUrCJqKTjJofw5u1_uvEVu-dHI40pITQPssomlpO7bolL3WTWCZWHkZs12E0QO1x6MZkeK4N9a6de0ZyHm1DTfAWCUEV/s200/IMG_7109.jpg" width="200" /></a>I can happily say I am much more comfortable in the environment that is ABC. Everyone is so friendly and supportive of one another, and their mission as a restaurant is one of which I am extremely supportive: keeping everything as local, organic, and sustainable as possible - not only in the kitchen, but throughout the entire restaurant. This can seem a bit gimmicky, but the <a href="http://blog.zagat.com/abc-kitchen-goes-a-deeper-shade-ofgreen">effort</a> is truly present, right down to the wine list and servers' uniforms.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">ABC Kitchen is located in the building that houses ABC Carpet & Home, and is furnished and decorated with items sold in the store. It is truly a gorgeous space. One of the things I enjoy most is that the pastry station is located just off the dining room, so not only do guests get the chance to see a display of all the desserts we offer on the menu, but service is especially calm, quiet, and organized (well, at least from the point-of-view of the guest).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">The dessert menu consists of traditional items such as cakes, pies, and tarts, as well as an array of plated desserts. It changes seasonally, which I love, and all of the produce, dairy, etc. we use comes from local farmers. Currently, we are about to move from rhubarb and strawberries into cherries, raspberries, blueberries, etc. Ah, summer.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><em>(below: chocolate cake with malted chocolate ganache and toasted marshmallow frosting; sundae with salted caramel ice cream, candied peanuts & popcorn, chocolate sauce, whipped cream, and a caramel tuile)</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieic9PBI7NHZESVahAmQpFCeF2nBfgZzJK2n2vYmPA830DP3Wb6XSLt99aT0d2KPvgUAVnu2fekoGYHnteaaY9RjJG_k0_mlq4dK-NB3oRt31CfsH1z-90V22v5Gr4G8VcI49hyphenhyphenlEynLpb/s1600/IMG_7098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieic9PBI7NHZESVahAmQpFCeF2nBfgZzJK2n2vYmPA830DP3Wb6XSLt99aT0d2KPvgUAVnu2fekoGYHnteaaY9RjJG_k0_mlq4dK-NB3oRt31CfsH1z-90V22v5Gr4G8VcI49hyphenhyphenlEynLpb/s200/IMG_7098.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Cm62VS3c44iitM6aWfHmbfCZZAsYoCvEc9dPkdjROKawG9XUwv4JgF1n5SxC8F5yE9A3C_N0WtUc_XBFNjH1UcJ8LSuKMXtb_-VeEcBk3RW8PuPjvNtZQvd_Y7DPtgB7nkDjsWtsGKlo/s1600/IMG_7096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Cm62VS3c44iitM6aWfHmbfCZZAsYoCvEc9dPkdjROKawG9XUwv4JgF1n5SxC8F5yE9A3C_N0WtUc_XBFNjH1UcJ8LSuKMXtb_-VeEcBk3RW8PuPjvNtZQvd_Y7DPtgB7nkDjsWtsGKlo/s200/IMG_7096.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">As we continue to get busier (thanks to <a href="http://nymag.com/listings/restaurant/abc-kitchen/">several</a> <a href="http://www.gq.com/blogs/the-q/2010/05/give-it-an-a.html">good</a> <a href="http://events.nytimes.com/2010/06/02/dining/reviews/02rest.html">reviews</a>) and move from serving only dinner into the addition of lunch and brunch, we find ourselves very busy in the kitchen. We've basically begun doing twice the production with the same amount of people. It's extremely stressful at times, but at the end of the day I can look back and think about how being pushed to such an extent shows my loyalty and commitment to such an impressive restaurant, and reminds me that my skill set is growing.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQQZHaxCkZI3PxOd9_cJoYdjCMRcvZMlZBexx6SX_hqoQ5u87elimumBgfDpf79LJxHBtDG2cnCHuVLVqqbgT-FmPg1LzoqVmzWBxesKUO1-iFGR67zWG-ouW6dxm13sRHK0o2cx6215J/s1600/IMG_7105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQQZHaxCkZI3PxOd9_cJoYdjCMRcvZMlZBexx6SX_hqoQ5u87elimumBgfDpf79LJxHBtDG2cnCHuVLVqqbgT-FmPg1LzoqVmzWBxesKUO1-iFGR67zWG-ouW6dxm13sRHK0o2cx6215J/s320/IMG_7105.jpg" width="320" /></a></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com3tag:blogger.com,1999:blog-131402280834432486.post-726441242360632912010-04-22T22:01:00.003-04:002010-05-10T02:50:15.063-04:00No. 7 Sub<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2J_MGD86yhegMcRVrQCNUuNmI_ZG1OyCGu0rOWdmYO7AWUQcUgj24cuURi-IPPT8nynxVmxicl6SAvkF78U3wXGLEyJdUgmFgh6A-n-XFN2JGqfNSztMtlqiL3kdpJS24sCKrDmUf3V_H/s1600/No.+7+Sub.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2J_MGD86yhegMcRVrQCNUuNmI_ZG1OyCGu0rOWdmYO7AWUQcUgj24cuURi-IPPT8nynxVmxicl6SAvkF78U3wXGLEyJdUgmFgh6A-n-XFN2JGqfNSztMtlqiL3kdpJS24sCKrDmUf3V_H/s200/No.+7+Sub.JPG" tt="true" width="200" /></a><a href="http://www.no7sub.com/">No. 7 Sub</a> is a recently-opened sandwich shop in the Flatiron District. Though in the same building as the Ace Hotel, its entrance is very discreet... until you see the line of people waiting to place their orders. I've learned that people eat lunch later than noon in NYC, so if you can make it before 1:00 or so, you're golden. Not that several of the sandwiches aren't worth waiting for - they are.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Today for lunch I had the braised lamb sub, with peanut butter, mint jelly, romaine, and <a href="http://en.wikipedia.org/wiki/Papadum">papadam</a>. It was delicious.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuwyZy1w9B9VGu4-BDIYIisaPFfeDDQI5Ei223rCgMKS8mAAjG9p6U5KmoSDUkpjcD_EYGF_5kFz8tYF9od28xdVcdBMnpF0XwAdy3P6bhK1ZXKiX1-d4Ma14ZTqTgyfuTEu3PPyNqhVh/s1600/Caramel+and+Traditional+B%26W.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvuwyZy1w9B9VGu4-BDIYIisaPFfeDDQI5Ei223rCgMKS8mAAjG9p6U5KmoSDUkpjcD_EYGF_5kFz8tYF9od28xdVcdBMnpF0XwAdy3P6bhK1ZXKiX1-d4Ma14ZTqTgyfuTEu3PPyNqhVh/s200/Caramel+and+Traditional+B%26W.JPG" tt="true" width="150" /></a>I was also sure to try a black-and-white cookie, which is my favorite cookie on the planet ("...and yet somehow racial harmony still eludes us."). The cashier let me know they were also selling caramel black-and-whites on this particular day, so naturally I also had to try one of those. Their traditional b&w is in fact <em>un</em>traditional in that the cookie is actually chocolate rather than vanilla. This is good - everyone loves chocolate, right? The caramel version was also great - the perfect salty bite in a sweet cookie.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The menu at No. 7 Sub changes frequently, so I'll have to make it back soon. The earlier in the day, though, the better: when they run out of bread that's it for the day.<br />
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On a somewhat related topic: I just found this (horrible cell phone) picture of a huge batch of b&w cookies I made several years ago. I was serious when I said they're my favorite. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOA_W1q4q4eV6ssDXj_ZL4E-5yuXiscQeYQM6FJ59r5AYpWDknmItMgFjM1w7fvL8liANQwyJpqfuvJhjUxTAbx3p3MraWyZIwPVInqtYff538XL1UQ4YrXNVy0j57Y9DrpOhZwF0bruB/s1600/Black+and+White+Cookie+Table.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOA_W1q4q4eV6ssDXj_ZL4E-5yuXiscQeYQM6FJ59r5AYpWDknmItMgFjM1w7fvL8liANQwyJpqfuvJhjUxTAbx3p3MraWyZIwPVInqtYff538XL1UQ4YrXNVy0j57Y9DrpOhZwF0bruB/s320/Black+and+White+Cookie+Table.JPG" tt="true" /></a></div></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-58562314053596805442010-04-17T23:44:00.000-04:002010-04-17T23:44:14.449-04:00A Lovely Brunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRyKoqhGk_WDp8SU-QuWBce6rLxmOPaNO8jdkgPYJyhSLpzh7mhyphenhyphen6mzXSsF5osJLDNXRAqpn8DCsfGgNQBKgXAWNoaj-59-pUiZ9oIeiRpGqGQQNL2S-uhveqGP0DEKjvCHVCZ-R9w8CL/s1600/Pulino's+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRyKoqhGk_WDp8SU-QuWBce6rLxmOPaNO8jdkgPYJyhSLpzh7mhyphenhyphen6mzXSsF5osJLDNXRAqpn8DCsfGgNQBKgXAWNoaj-59-pUiZ9oIeiRpGqGQQNL2S-uhveqGP0DEKjvCHVCZ-R9w8CL/s320/Pulino's+2.JPG" width="320" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I met my (dad's) cousin Jeanne for brunch on a gorgeous Saturday afternoon at Pulino's Bar & Pizzeria, the new <a href="http://www.foodandwine.com/articles/best-new-chefs-2009-nate-appleman">Nate Appleman</a> spot owned by <a href="http://www.balthazarny.com/about_restaurants.php">Keith McNally</a>. We shared several plates...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">mediterranean bloody marys</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">fresh asparagus</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">baked ricotta with proscuitto and roasted bread</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">roasted sunchoke and red cabbage salad with pancetta, oranges, honey, and pecorino</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">"acciughe" pizza: anchovies, tomato, mozzarella, capers, garlic, and basil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">gelati et sorbetti sampler: dark chocolate gelato, buttermilk brown sugar gelato, and orange sorbet with fennel</div>milano cookie plate: almond and pistachio<br />
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</div>What made this meal so enjoyable was the chance to reconnect with Jeanne; I can't remember the last time I saw her. We talked for hours about her job and mine, music, and life in NYC (primarily Brooklyn, where she lives). When reconsidering the food at Pulino's, I would say it was very good, but that maybe I expect a little more from Appleman. The gelati, sorbet, and cookies (by Jane Tseng, who traveled to NYC from San Francisco with Appleman), however: outstanding.elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-46491041631227201912010-04-10T04:01:00.003-04:002010-04-10T04:03:29.353-04:00A Day Off in NYC<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Last Thursday my friend, Michael, and I met for lunch at <a href="http://www.shakeshack.com/">Shake Shack</a> in Madison Square Park. The line for burgers and shakes wrapped around the park, but it was sunny and 65 degrees, so no one was complaining. While eating our lunch on what is literally the median between Broadway and 5th Avenue disguised as a seating area (with the perfect view of the Flatiron Building's northern-most point), we couldn't help but notice several people wearing Tar Heel gear. After determining that the NIT championship game was being held that night at Madison Square Garden (which isn't even close to Madison Square Park, by the way) between the aforementioned Tar Heels of North Carolina and the Dayton Flyers, we shrugged our shoulders, stumped for a reason not to go, and decided to walk over to MSG to pick up a pair of tickets.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: justify;">The game was fun, if not relatively sloppy; Roy got worked up several times, which is always fun to watch. In the end the Flyers were too much for UNC, and they took home the trophy. Congratulations on 66th place, Dayton, though at this point I'm convinced you could've given the Jayhawks a run for their money had Northern Iowa not already done so.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_RiJPFFd-S4XvOOrftKQTGI6-i876teZ7NutuH4bgjt0yHZyBRiKNT8RP7iyhQBDmllhrLFPh2DDFgyxOCWf0BmwpK3tbh1GtTVhNQOpCzdft0EzvoS8iMAeWggQibHGBvXdPJz846VW/s1600/Sorry,+Roy..JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_RiJPFFd-S4XvOOrftKQTGI6-i876teZ7NutuH4bgjt0yHZyBRiKNT8RP7iyhQBDmllhrLFPh2DDFgyxOCWf0BmwpK3tbh1GtTVhNQOpCzdft0EzvoS8iMAeWggQibHGBvXdPJz846VW/s320/Sorry,+Roy..JPG" width="320" wt="true" /></a></div></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-31172734008522350112010-04-02T00:27:00.002-04:002010-04-02T00:32:56.254-04:00Colicchio & Sons<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFpR58tv1sfq7srvaWPQK8l8z62R5VN645FJerWu5IZp6tQLinB_DbIvkP5gB5bAHF6hEqEbfFYFpQyfuGDfJoM5Hq4CFe5kckqGeT0sDZQkCkSTYluE2LpSG6d-XWm9EJcPIqH5W1t48/s1600/Front+Door.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFpR58tv1sfq7srvaWPQK8l8z62R5VN645FJerWu5IZp6tQLinB_DbIvkP5gB5bAHF6hEqEbfFYFpQyfuGDfJoM5Hq4CFe5kckqGeT0sDZQkCkSTYluE2LpSG6d-XWm9EJcPIqH5W1t48/s200/Front+Door.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQbyfagATu7fgK4-1CRo93rr4dG3_BzXmI1MN4NXbVSczFf40Qu92GwZfNwwQ5VQEyP6mTava45XJ91r7mrK3SearZ3U8Cz3Y4Pjfi3eCMuS3yiWulQtRQ4jwvUxWZ3pxt3IGhlWuYt33/s1600/Dining+Room.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQbyfagATu7fgK4-1CRo93rr4dG3_BzXmI1MN4NXbVSczFf40Qu92GwZfNwwQ5VQEyP6mTava45XJ91r7mrK3SearZ3U8Cz3Y4Pjfi3eCMuS3yiWulQtRQ4jwvUxWZ3pxt3IGhlWuYt33/s200/Dining+Room.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After nearly two weeks, I am finally becoming accustomed to the way things are done in the Colicchio & Sons kitchen. The first week was terrifying, because rather than gradually learning the line, I was tossed directly into the insanity known as dinner service. Service has always intimidated me because it's the area in which I have the least amount of experience, not to mention I consider myself to be incredibly slow when it comes to plating. The restaurant had been relatively busy already, but throw in a couple of three-star reviews (from the New York <a href="http://events.nytimes.com/2010/03/17/dining/reviews/17rest.html">Times</a> and <a href="http://www.bloomberg.com/apps/news?pid=newsarchive&sid=aGBb4N67Hg0s">Bloomberg</a>), and it's a whole new kind of busy. At any rate, after plenty of mistakes I finally had an error-free evening. Now I'm enjoying two days off before I go back and do it all over again...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So far I've been trained on the "hot" station, which includes: cinnamon-raisin pain perdu, topped with grapefruit caramel, grapefruit segments, candied pine nuts, and served with rosemary ice cream; coconut cream-filled doughnuts, tossed in toasted coconut sugar, served with candied macadamia nuts, lime marmalade, and caramel ice cream; beignets, tossed in powdered sugar, served with apple butter, apple slices, bourbon panna cotta, a brandysnap tuile, and sour apple granita; zeppole, also tossed in powdered sugar, served with lemon curd and vanilla ice cream; banana-pecan upside-down cake, topped with rum toffee sauce, candied pecans, and served with banana sorbet and malted milk ice cream; and a chocolate-espresso tart, served with salted caramel, bittersweet chocolate parfait, citrus salad, and blood orange sorbet. All are beautiful, all are delicious.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEps61OK5P3Ou-QodC1bW7WkBLPCPPeXe8x0vgMmGpzUHCRD3hlQBhbrMRQdrvkQkUc0KF1ujlAy9KrDIiCrswL4RHNbE15VXSgv8NZSERwHT34CgOlpkHfe8hsOJnbgYSGoXZdJW4ZBMi/s1600/Beignets.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEps61OK5P3Ou-QodC1bW7WkBLPCPPeXe8x0vgMmGpzUHCRD3hlQBhbrMRQdrvkQkUc0KF1ujlAy9KrDIiCrswL4RHNbE15VXSgv8NZSERwHT34CgOlpkHfe8hsOJnbgYSGoXZdJW4ZBMi/s200/Beignets.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdiR-8L5Ma6Mt40o6osibDOgTQM1rCe04RHyKWW4ri4HXvhoe7hic5LMMrrSwioMbh-x1lTQFDc3n2iUTKCsGDwPqu5-IPS8PWp02p6xDXnS1b08EUI4K16kII9WFD0EALe67KB8wel-Z/s1600/Coconut+Cream+Doughnuts+2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdiR-8L5Ma6Mt40o6osibDOgTQM1rCe04RHyKWW4ri4HXvhoe7hic5LMMrrSwioMbh-x1lTQFDc3n2iUTKCsGDwPqu5-IPS8PWp02p6xDXnS1b08EUI4K16kII9WFD0EALe67KB8wel-Z/s200/Coconut+Cream+Doughnuts+2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1KH9KKQSraC7ToyasfbHB5z2lolNb7Uw1kVhHL935rfRHPWgPeptSSSOIeJuqLGH6F20faBi9WuKxywbfIZzLWEsHdCeDLqJilb6EYJ_UN6jSpY8p20FELa04Tazwa4R1deGtNPeH4gX/s1600/Espresso+Chocolate+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1KH9KKQSraC7ToyasfbHB5z2lolNb7Uw1kVhHL935rfRHPWgPeptSSSOIeJuqLGH6F20faBi9WuKxywbfIZzLWEsHdCeDLqJilb6EYJ_UN6jSpY8p20FELa04Tazwa4R1deGtNPeH4gX/s200/Espresso+Chocolate+Tart.jpg" width="200" /></a></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-42033504919490150822010-02-26T18:08:00.001-05:002010-02-26T18:09:23.148-05:00Four Course Lunch at Del PostoToday my friend Michael and I decided to go crazy and check out the three-course, prix fixe lunch menu at Del Posto. It's snowing, and few are roaming the streets, but one can only be trapped indoors for so long. So we went... and it was fantastic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cGF-CfZURJKq-vdfbT_eVM6ODsVj_yM-JG42PMpd7YLhONvVbQUituVMUe4u5iM98K-yKVb_jcx3kRLIemHJPiQFsjQ8EBjM_mD8ORTCGDBY5pQTg3GoC9hZd-bp-Ac7idumBAmEXq5G/s1600-h/Del+Posto+Interior.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cGF-CfZURJKq-vdfbT_eVM6ODsVj_yM-JG42PMpd7YLhONvVbQUituVMUe4u5iM98K-yKVb_jcx3kRLIemHJPiQFsjQ8EBjM_mD8ORTCGDBY5pQTg3GoC9hZd-bp-Ac7idumBAmEXq5G/s320/Del+Posto+Interior.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">After learning the course options were <em>antipasti</em>, <em>primi</em> or <em>secondi</em>, and <em>dolce</em>, and not wanting to miss out on pasta (all of which is made from scratch, in-house), we decided to up the three-course meal to four, bringing any thoughts of further restaurant exploration during the next couple of weeks to a screeching halt. The rationalization: when are we ever going to be able to eat here again? I can live on hummus, tomatoes, crackers, and boxed macaroni and cheese for awhile pretty easily. And if I end up getting whiny about it, I'll just remind myself how delicious this meal was...</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><em>primi assaggi</em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>mortadella </em>in<em> pastella</em></div><em>stracciatella</em> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">saffron<em> suppli</em> with edible gold leaf</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>bread basket</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">salted <em>grissini</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">lightly-oiled <em>ciabatta</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">olive <em>focaccia</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">mini baguette</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">...all housemade and served warm, with butter and whipped <em>lardo</em></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>antipasti</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: x-small;">CARNE CRUDA</span> with truffled salsa, parmigiano-reggiano, and shaved porcini</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">seared <span style="font-size: x-small;">LAMB</span> tenderloin with sea cucumbers <em>mare e monte</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>primi</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: x-small;">ORECCHIETTE</span> with lamb neck sausage, cherry peppers, and broccoli rapini</div>del posto <span style="font-size: x-small;">AGNOLOTTI</span> dal plin with parmigiano-reggiano<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>secondi</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>cioppino</em> with <span style="font-size: x-small;">SCALLOP</span> <em>carpaccio</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">grilled <span style="font-size: x-small;">PORK</span> <em>ode to emilia-romagna with sunchoke crema and lambrusco</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>dolce</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: x-small;">SFERA</span> di caprino with celery and fig <em>agrodolce</em> and celery <em>sorbetto</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: x-small;">CHESTNUT</span> cake with warm plum <em>macedonia</em>, crushed chestnuts, and yogurt <em>gelato</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>post-dolce</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">chocolate-covered olive oil <em>gelato</em> pop, sprinkled with salted breadcrumbs</div>warm <em>bomboloni</em> filled with orange cream<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">chocolate-covered honeycomb</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">candied, dehydrated grapefruit with caramel sauce and <em>amaretti</em> crumbs</div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com4tag:blogger.com,1999:blog-131402280834432486.post-83068320208318292262010-02-22T13:07:00.001-05:002010-02-22T13:11:14.231-05:00A Fresh Start, and A New LookHello to all! I hope this post finds you well. It's been a long time since I've written, and I thought it would be appropriate to clean up the site a bit and give it a more simple look. And since citrus is in season right now... citrus is the big winner.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lnq5u8raHn3DNXDDcXyR6vSC-rmZQZcMK0wKmNueZCL-EfclOCik_nnbdXna32armafw-C8M37bvNUcvvz5DTYwsGTBOgQek9X-srFWLrEyfJqLNEYPQyNNoYF-KjA0Qp4dtSONw0pXt/s1600-h/Decorated+King+Cake.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lnq5u8raHn3DNXDDcXyR6vSC-rmZQZcMK0wKmNueZCL-EfclOCik_nnbdXna32armafw-C8M37bvNUcvvz5DTYwsGTBOgQek9X-srFWLrEyfJqLNEYPQyNNoYF-KjA0Qp4dtSONw0pXt/s200/Decorated+King+Cake.JPG" width="200" /></a>I'd be lying if I told you I've been busy during the past couple of months. Actually, I've been quite lazy. After spending Christmastime in New York, I returned to Chicago to pack my belongings and drive home to Kansas City. There I had the opportunity to catch up with family and friends, as well as sell nearly everything I own (car included), all with the intention of returning to New York to find a job and an apartment. I also slept. A lot. And made some delicious ice creams: cinnamon espresso, Boulevard Dry Stout - milk chocolate; cookies: chocolate chip with candied bacon; and NOLA-inspired goodies: king cake, pralines.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHBpyK3qP0yFul5ybPj6ITLNNxrFG6Xw6knrUpAzyeSmWoY_rL0hO_E73bP3fVG3Lhlq9h5YKeF_Ocpd3bmZU1Hdc1CifeoMg7kBfXSe6-6ipmVAaokK3ZBZ16HHLBNWE0O6yZgwwF0ZI/s1600-h/Devin+Window+1.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHBpyK3qP0yFul5ybPj6ITLNNxrFG6Xw6knrUpAzyeSmWoY_rL0hO_E73bP3fVG3Lhlq9h5YKeF_Ocpd3bmZU1Hdc1CifeoMg7kBfXSe6-6ipmVAaokK3ZBZ16HHLBNWE0O6yZgwwF0ZI/s200/Devin+Window+1.JPG" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I am back in New York now, thanks to my friend Devin, who is being kind and generous enough to share his coveted space with me until I land a job and a place of my own. I love this city so much, and am surprised at how comfortable I feel already as it relates to exploring, etc.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Finally, I want to thank every one of you for being so supportive of me during the past year or so. Your encouragement has not only been reassuring, but motivational. I'm hoping to use this site as a way to keep everyone up-to-date with regard to my whereabouts and goings-on. Hopefully there will be some good stories and pictures thrown in as well.<br />
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<strong><span style="background-color: white; color: #444444;">Stout - Milk Chocolate Ice Cream</span></strong><br />
<span style="background-color: white; color: #444444;">makes about one quart</span><br />
<br />
<span style="background-color: white; color: #444444;">7 oz. milk chocolate, finely chopped</span><br />
<span style="background-color: white; color: #444444;">1c whole milk</span><br />
<span style="background-color: white; color: #444444;">1c heavy cream</span><br />
<span style="background-color: white; color: #444444;">1/2c sugar</span><br />
<span style="background-color: white; color: #444444;">pinch of salt</span><br />
<span style="background-color: white; color: #444444;">4 large egg yolks</span><br />
<span style="background-color: white; color: #444444;">3/4c stout beer (Boulevard, Guinness, etc.)</span><br />
<span style="background-color: white; color: #444444;">1t vanilla extract</span><br />
<br />
<span style="background-color: white; color: #444444;">Put chopped chocolate into a large bowl; set a mesh strainer over the top. Prepare an ice bath.</span><br />
<br />
<span style="background-color: white; color: #444444;">Warm the milk, cream, sugar, and salt in a medium saucepan over medium heat. In a medium-sized bowl, whisk together egg yolks. Slowly temper some of the warmed mixture into the yolks with a whisk, then return all of the yolk mixture back to the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, being sure to scrape the bottom of the pan, until the mixture thickens and coats the spatula.</span><br />
<br />
<span style="background-color: white; color: #444444;">Pour mixture through the strainer over the chopped chocolate; stir until chocolate melts. Once the mixture is smooth, whisk in the stout and the vanilla. Stir until cooled over ice bath.</span><br />
<br />
<span style="background-color: white; color: #444444;">Chill mixture thoroughly in the fridge, then freeze in an ice cream maker according to manufacturer's instructions.</span>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com3tag:blogger.com,1999:blog-131402280834432486.post-33281966328040002842009-12-30T14:38:00.020-05:002010-02-21T23:37:53.811-05:00Graduation and NYCIt's about time I posted some graduation pictures...<br /><br /><div><div><div><div><div><div><div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGRmEnYj10seDLx002TbFjaKx8929eauXNfHo7TcXDiLjSdYVIZ-j-TjSgkWbiBIXCmCiwohm0wrDbvbfnc80HQr_Jy0wCa0L_tmOH5j9KLrklg4kfqbn6R8gCC844yO-ruULNJQDA9_1/s1600-h/Certificate.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421117914099273634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGRmEnYj10seDLx002TbFjaKx8929eauXNfHo7TcXDiLjSdYVIZ-j-TjSgkWbiBIXCmCiwohm0wrDbvbfnc80HQr_Jy0wCa0L_tmOH5j9KLrklg4kfqbn6R8gCC844yO-ruULNJQDA9_1/s200/Certificate.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVW8QOGgwLebu4hyCObIXhRNpdTeEdYBJrv3JkvXggPmzso3xexkM5EdjP4UV3HivogiLBf06xmbPj4j6wNSWD4dr4Eq44XjcQ_7pHZmhHCnI1540UqIL3luOzuycCNZCjTfaBtjf77-0/s1600-h/Certificate+2.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421117920890452994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVW8QOGgwLebu4hyCObIXhRNpdTeEdYBJrv3JkvXggPmzso3xexkM5EdjP4UV3HivogiLBf06xmbPj4j6wNSWD4dr4Eq44XjcQ_7pHZmhHCnI1540UqIL3luOzuycCNZCjTfaBtjf77-0/s200/Certificate+2.JPG" /></a></div><br /><div align="justify">The morning began with a ceremony of sorts at the Union League Club of Chicago. Our chefs, selected classmates, and a couple of guest speakers addressed us, and we received our certificates. Afterward, everyone headed down Jackson Street to our school, where our guests were invited to sample treats from every course of our studies. The buffet was truly spectacular, and everyone was impressed.</div><div align="justify"><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaf57DMuZAOxbNVTghAA4HY2hmAy4h7QDO06widdFi3VxblwSIUlfXSRKogN6B5lrvfE5IdJT0LM0jMkz8lSwWr4yO1QqQ-_4u3A-79EJp9sx5hOR5FkopYiVXnPTNwfwZItvbbpveuVz1/s1600-h/Chocolate+Table+4.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421117931582060898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaf57DMuZAOxbNVTghAA4HY2hmAy4h7QDO06widdFi3VxblwSIUlfXSRKogN6B5lrvfE5IdJT0LM0jMkz8lSwWr4yO1QqQ-_4u3A-79EJp9sx5hOR5FkopYiVXnPTNwfwZItvbbpveuVz1/s200/Chocolate+Table+4.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYY6AJMpr-XBSBmSKjhejm37cdmUnPnPxYyYJI7pg4q-hFNq7S1sVVg8eG-aUsHAizysXXj8n_V0WicrfSy2JYOEsVaDUHxmwxWVPlHct8U7bu3g5ygS3X_Om48zAaKMf7PBFHH2U7t3IV/s1600-h/Dummy+Cake+4.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421117938725349346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYY6AJMpr-XBSBmSKjhejm37cdmUnPnPxYyYJI7pg4q-hFNq7S1sVVg8eG-aUsHAizysXXj8n_V0WicrfSy2JYOEsVaDUHxmwxWVPlHct8U7bu3g5ygS3X_Om48zAaKMf7PBFHH2U7t3IV/s200/Dummy+Cake+4.JPG" /></a></div><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5ZirtDkT-4qMiB-8BIYxO16XWt5Yiqvj-Kw2JsNBQy6RfbPQh4ssoBJrkUN5u8EWo0rmaledAuJojUt1VRozJlKM6rwttTJy-lpgFO3a1uEbcJE2ctB4MF6COW_ljgAR7x2HYVFuun53/s1600-h/Entremets+Table.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421117945298759362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5ZirtDkT-4qMiB-8BIYxO16XWt5Yiqvj-Kw2JsNBQy6RfbPQh4ssoBJrkUN5u8EWo0rmaledAuJojUt1VRozJlKM6rwttTJy-lpgFO3a1uEbcJE2ctB4MF6COW_ljgAR7x2HYVFuun53/s200/Entremets+Table.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiGsg9iXdjSNW6h57FTFKqq6H9wKcaXg_yW1_uUzr-M8twp9s7rqwVOPi5MvZZz-HLwX-t5_NVMj9a1-_Doq3L0VJG5Ih6Xd9IY2mIzexDbJ-YSD08hu5UTrG2DB00Kufz1motJpg1DWn/s1600-h/Petit+Fours+Table.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421118573706267538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiGsg9iXdjSNW6h57FTFKqq6H9wKcaXg_yW1_uUzr-M8twp9s7rqwVOPi5MvZZz-HLwX-t5_NVMj9a1-_Doq3L0VJG5Ih6Xd9IY2mIzexDbJ-YSD08hu5UTrG2DB00Kufz1motJpg1DWn/s200/Petit+Fours+Table.JPG" /></a></div><br /><div align="right"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPL9DtqPALGqMG53UPgAe64hwnmxNpRZcm9l9rvVy8yRzFMoQy9ORexUyqK9TmZ_BG8264lxyK_OoLg3tHMQs_W4iNFdnj8IHPYgddziLpWOhEx3mtb7PWMs9kBhzpmiwDKIT3yjCTACgZ/s1600-h/Plated+Desserts+Table+4.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421118576695916082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPL9DtqPALGqMG53UPgAe64hwnmxNpRZcm9l9rvVy8yRzFMoQy9ORexUyqK9TmZ_BG8264lxyK_OoLg3tHMQs_W4iNFdnj8IHPYgddziLpWOhEx3mtb7PWMs9kBhzpmiwDKIT3yjCTACgZ/s200/Plated+Desserts+Table+4.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q3SEs_pVWJ3B2SJdKw17IrIt9sSVfcbNVsKPO5mUqfwADH6HdypEX7T4PnHb2FrCeA5UfH5EV3Ik7KYSuu5LWhtYvM2Bzn_m6SBThZfvgoD15N0ShflSY0-oxmaTfENl07IZw_R8lll0/s1600-h/Pate+de+Fruit.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421118585414047442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Q3SEs_pVWJ3B2SJdKw17IrIt9sSVfcbNVsKPO5mUqfwADH6HdypEX7T4PnHb2FrCeA5UfH5EV3Ik7KYSuu5LWhtYvM2Bzn_m6SBThZfvgoD15N0ShflSY0-oxmaTfENl07IZw_R8lll0/s200/Pate+de+Fruit.JPG" /></a></div><br /><div align="justify">I spent the remainder of the weekend in Chicago with my mom and dad before heading to New York on Monday morning. I spent eight days there, trailing in restaurants and partaking in good NYC stuff. After landing in Chicago yesterday morning, the tentative plan is to head back to KC this weekend to get all of my things under one roof again, then pick and choose what I need to take to NYC with me. It's not official yet when I'll be heading back that direction, but I hope it's soon.</div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="left"></div><div align="center"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukFJreV45tGOp34ccx08ETpwarAD9cH44zy_ql5cPtpoLvkKbQBLO4N4q4i_6br7xQtaAF9MbBLMgNY0yGwX8ERTE5JISETClUn8OIbkvoQjrkaUvPrCnu46khemS-TkcT4frrO7jnelC/s1600-h/Blurry+Chrysler+Building+3.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421120935440211538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukFJreV45tGOp34ccx08ETpwarAD9cH44zy_ql5cPtpoLvkKbQBLO4N4q4i_6br7xQtaAF9MbBLMgNY0yGwX8ERTE5JISETClUn8OIbkvoQjrkaUvPrCnu46khemS-TkcT4frrO7jnelC/s200/Blurry+Chrysler+Building+3.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzo_owcx_KjlaPF9bK98_AqoeQwTTbpMM0P0tR2xKnwl62g0pBTwWzxEnmmEDxABK-lVEQVc8olHZ4Lk5IUcCeMdC35wNcZQeIxuwHl0QFG-_gP2I9xz_S5m_Qqtm5QNr8EmnfIeQMAgjf/s1600-h/Blurry+ESB.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421120942159931826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzo_owcx_KjlaPF9bK98_AqoeQwTTbpMM0P0tR2xKnwl62g0pBTwWzxEnmmEDxABK-lVEQVc8olHZ4Lk5IUcCeMdC35wNcZQeIxuwHl0QFG-_gP2I9xz_S5m_Qqtm5QNr8EmnfIeQMAgjf/s200/Blurry+ESB.JPG" /></a></div><div align="center"></div><div align="center"></div><div align="left"></div><div align="justify"></div><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r8nBmtVQdxr3JLuu4ctEhv13NeESPY5qlzIgI-8doQNDTNaTpaKtmOInYzmnF54T2v6nOAisZK3Fafr59kXbCtlCEKwN0IrzpOvHJu0u3UoEaV6jxuxFr5OVD2PcI6kQfj5ojNzOO-LW/s1600-h/Rockefeller+Angel+and+Saks+3.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421120958239037682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r8nBmtVQdxr3JLuu4ctEhv13NeESPY5qlzIgI-8doQNDTNaTpaKtmOInYzmnF54T2v6nOAisZK3Fafr59kXbCtlCEKwN0IrzpOvHJu0u3UoEaV6jxuxFr5OVD2PcI6kQfj5ojNzOO-LW/s200/Rockefeller+Angel+and+Saks+3.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQzTLtUIN1nK0Qhr1TAkXeVk1zM_sfKLlcJsZ84WuqGENksxRONF-htH5A5dQBpQYIbVmWuU6jtlGg1Oxd8aX3_dmL3XNtkHpCsLwQdRGjJtZH2CHcB2tukI_cfTlTog_DzwqrEDOVciw/s1600-h/Rockefeller+Tree+3.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421120968953834274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQzTLtUIN1nK0Qhr1TAkXeVk1zM_sfKLlcJsZ84WuqGENksxRONF-htH5A5dQBpQYIbVmWuU6jtlGg1Oxd8aX3_dmL3XNtkHpCsLwQdRGjJtZH2CHcB2tukI_cfTlTog_DzwqrEDOVciw/s200/Rockefeller+Tree+3.JPG" /></a></div><div align="center"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIa_3JSdnJ5PQ5NOdsA98Nf2jFnfJndsYYwV0t-sWieshtcNLp5xXTGHD8eI9HdoIcJqhOKLdIySEx0XPdXsCA3_y6GLnHJs8dSpvVfc6cAg1zQk_Ud16VdO-rjlvFtsY0Y4_4Nuq-7Na/s1600-h/Midtown+from+Central+Park+Pond.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5421120950498424706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIa_3JSdnJ5PQ5NOdsA98Nf2jFnfJndsYYwV0t-sWieshtcNLp5xXTGHD8eI9HdoIcJqhOKLdIySEx0XPdXsCA3_y6GLnHJs8dSpvVfc6cAg1zQk_Ud16VdO-rjlvFtsY0Y4_4Nuq-7Na/s200/Midtown+from+Central+Park+Pond.JPG" /></a></div><div align="center"></div><div align="center"></div><div align="center"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div></div></div></div></div></div></div></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-82612147563517274682009-12-12T18:29:00.015-05:002009-12-12T22:35:09.180-05:00Exam IV Recap, Future PlansWell, that's it. With the exception of preparing our graduation buffet, we're finished. I've been feeling very uneasy about reaching this point, but late this week I finally began to hear back from some NYC restaurants I have contacted with regard to available pastry cook positions. After taking the largest sigh of relief of all time, I now feel better about school coming to an end, and am planning a trip to NYC to do some trailing.<br /><br />For our fourth and final exam, we were required to present the following to Chef Laura:<br /><br /><ul><li>Chocolate Hazelnut Cake (chocolate biscuit, hazelnut dacquoise, chocolate mousse, hazelnut mousse, chocolate mirror glaze)</li></ul><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_D_u8cG73GJJcgzsbhAFCDENa290E_g8vFi6C31-H-nlUroqq5D4nNdC66mEiWIm3ywoBqqvYMF_Cz0p8oelzF1oztGnYnoMNNkflAhXQD4tY4STiIhTkrag_VWSfZj4v3XtPGE_4Mf_/s1600-h/Chocolate+Hazelnut+Cake+2.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414499792319713074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_D_u8cG73GJJcgzsbhAFCDENa290E_g8vFi6C31-H-nlUroqq5D4nNdC66mEiWIm3ywoBqqvYMF_Cz0p8oelzF1oztGnYnoMNNkflAhXQD4tY4STiIhTkrag_VWSfZj4v3XtPGE_4Mf_/s200/Chocolate+Hazelnut+Cake+2.JPG" /></a><br /></p><ul><li>Pithivier (puff pastry, almond cream filling)</li></ul><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UeLupHgTtN1chMhpCuWjMzGAFbNpV_q41h1OOqITG3QiSJSDV4Nmnx9P4vqNgP74qDG47tyMWDUWORfo_yPVJ2Jf2gaSFB3ltfKNDTkwFto-PZWwfcIzVnCg6yIU6gmTP7d588pUmubc/s1600-h/Pithivier+2.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414499814993099394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4UeLupHgTtN1chMhpCuWjMzGAFbNpV_q41h1OOqITG3QiSJSDV4Nmnx9P4vqNgP74qDG47tyMWDUWORfo_yPVJ2Jf2gaSFB3ltfKNDTkwFto-PZWwfcIzVnCg6yIU6gmTP7d588pUmubc/s200/Pithivier+2.JPG" /></a><br /></p><ul><li>Buttercream cake (chocolate biscuit layered with buttercream, with piping)</li></ul><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEM-0yhsSy9aHf1moRICJGxX0e7yi0X7FIhybqh86bYu5IhyphenhyphenDQa1xe-Gk-0jxy5n1RkLlqpyuz5vX2qDO0txDNcfMBFEruVEhyEb5eKztsZiennGmQkqCdl3EQdNV0iaGRgyGhru7V2jhN/s1600-h/Buttercream+Cake+3.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414499780985508978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEM-0yhsSy9aHf1moRICJGxX0e7yi0X7FIhybqh86bYu5IhyphenhyphenDQa1xe-Gk-0jxy5n1RkLlqpyuz5vX2qDO0txDNcfMBFEruVEhyEb5eKztsZiennGmQkqCdl3EQdNV0iaGRgyGhru7V2jhN/s200/Buttercream+Cake+3.JPG" /></a><br /></p><ul><li>Gum Paste Flower Bouquet (two roses, two carnations, one set of leaves)</li></ul><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbMWL1k7UL-RfHxwhQzQ5RZwfMD264P0Xv3B_zIH22w2_o2PR5EbkCdj5BSD98p40ejSEOt3MAzLlmoPPdtuQw5b6CeDs-OzzKSCHFYe-vKLnQWDjRS1eIAf5Z-lIm2G8QUHGYK88fY-f/s1600-h/Gum+Paste+Flower+Close-Up+2.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5414499803629849570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbMWL1k7UL-RfHxwhQzQ5RZwfMD264P0Xv3B_zIH22w2_o2PR5EbkCdj5BSD98p40ejSEOt3MAzLlmoPPdtuQw5b6CeDs-OzzKSCHFYe-vKLnQWDjRS1eIAf5Z-lIm2G8QUHGYK88fY-f/s200/Gum+Paste+Flower+Close-Up+2.JPG" /></a></p><br /><br /><br /><p></p>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-9089674081562911102009-12-04T19:42:00.011-05:002009-12-04T19:52:16.651-05:00Hot Dogs and Fries at Hot Doug's"There are no two finer words in the English language than 'encased meats,' my friend."<br /><div></div><br /><div>The above quote is written in large typeface along the south wall of Hot Doug's. I can't remember who said it, but that's irrelevant; the quoted is indeed correct.</div><br /><div></div><div>My friend, Michael, and I made a long-awaited pilgrimage to Hot Doug's after class today. There is always a line out the door, no matter what time of day. We waited patiently on the first truly cold Chicago afternoon, and our patience was handsomely rewarded.</div><br /><div></div><div>One must visit Hot Doug's on a Friday or Saturday in order to indulge in a delicious basket of duck fat-rendered fries. Honestly, what meal wouldn't they complement? Our strategy was to order three hot dogs (along with the fries), and split each one in half. We decided on and devoured the following:</div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQz4_lMlpdhlZXsaRcI4U5KZyogl0ytZB_RS1-uZfZ_syeL2JGB8-D7DZasRLUh_h8lOh4O-471sYfPBQU-bRCP4OfPDTRhK5KFTL2FNQ1wokbuh9ooCMXQeyfuA98PwUoVFSEan2F5oa/s1600-h/Hot+Doug%27s.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411548040856625762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQz4_lMlpdhlZXsaRcI4U5KZyogl0ytZB_RS1-uZfZ_syeL2JGB8-D7DZasRLUh_h8lOh4O-471sYfPBQU-bRCP4OfPDTRhK5KFTL2FNQ1wokbuh9ooCMXQeyfuA98PwUoVFSEan2F5oa/s200/Hot+Doug%27s.JPG" /></a><strong>The Marty Allen</strong> (formerly The Don Rickles): a thuringer sausage made with Hello der beef, pork, and garlic<br /><div></div><br /><div><strong>Special</strong>: a ribeye steak sausage with chimichurri, crispy fried onions, and Oregon smoked blue cheese</div><br /><div></div><div><strong>Today's Celebrity Sausage, the Joe Fortunato</strong>: a cognac-infused lamb and pork sausage with spinach raita and port wine chicken mousse</div><br /><div></div><br /><div>This was my first Chicago hot dog experience with the exception of basics at Wrigley and U.S. Cellular Fields, and, to be honest, it'll probably remain the only one. An exceptional lunch.</div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-12457940695144803212009-12-04T18:22:00.020-05:002009-12-04T18:59:30.935-05:00Wedding Cakes<div align="justify">Happy Friday, all. Today marked the last day of class before our final (not comprehensive) exam and graduation weeks. Unlike many students, I didn't enter school thinking I'd come out a cake decorator... and it's safe to say I'm still a member of that camp. To be sure, it's amazing to look at a three-tiered cake covered in fondant and gum paste flowers and think, <em>Wow, I can't believe I made this</em>; however, I'll take a crazy restaurant chef as a boss any day over a crazy bride.</div><div align="justify"><br /></div><div align="justify">We made three cakes this week: a two-tiered buttercream cake; a three-tiered (Styrofoam) fondant cake; and a croquembouche, which is a traditional French wedding cake. A tremendous amount of patience and detail were required, in that it took entire class periods to individually build each cake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb4HyFzY-BCB7lRZWcxxNjEBsyjbotQCDvg6d732BhyLQ_a7ZVmPQkuixcGj5OBJATxa-i2KbZXtnlP4dUns4B1JaTIyG8vm0K9iSOueHpFEwo0u7TfjXSyhbvDy-Pru9Y90cTIllkRV8/s1600-h/Buttercream+Cake+4.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411530759831263586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb4HyFzY-BCB7lRZWcxxNjEBsyjbotQCDvg6d732BhyLQ_a7ZVmPQkuixcGj5OBJATxa-i2KbZXtnlP4dUns4B1JaTIyG8vm0K9iSOueHpFEwo0u7TfjXSyhbvDy-Pru9Y90cTIllkRV8/s200/Buttercream+Cake+4.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlEpNyJCPvo9TeAq1K3REXoRfmnxgb7RYu_F3bX2GILHER9DHQT4-hbfyNHp7LB5kJX9_1i0G4P9OC4-EBC-1m-J44r5nrx8zG1vwsWGDqwIFzf9Y2U38ikDuDFa0Vime5deHM08zjAMU/s1600-h/Buttercream+Cake+6.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411530762334950258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizlEpNyJCPvo9TeAq1K3REXoRfmnxgb7RYu_F3bX2GILHER9DHQT4-hbfyNHp7LB5kJX9_1i0G4P9OC4-EBC-1m-J44r5nrx8zG1vwsWGDqwIFzf9Y2U38ikDuDFa0Vime5deHM08zjAMU/s200/Buttercream+Cake+6.JPG" /></a><br /></div><div align="justify">The buttercream cake is exactly that: covered and piped with buttercream. The cake itself is a traditional French "biscuit."</div><div align="justify"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJNgBgpGIJHQHeTpGKrPkY10q4FsmC64v-5NfEd6T37sgGh5U3d5D0HL7uWbHae_ht28aEeoEgnYd-j8sBbJySnlM4ZsZ4PC5ANpT5VsuJjIHQeU9gFwuyO-49kGrRVXVypn6ty_Y8_QH/s1600-h/Fondant+Cake+3.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411530769496742498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJNgBgpGIJHQHeTpGKrPkY10q4FsmC64v-5NfEd6T37sgGh5U3d5D0HL7uWbHae_ht28aEeoEgnYd-j8sBbJySnlM4ZsZ4PC5ANpT5VsuJjIHQeU9gFwuyO-49kGrRVXVypn6ty_Y8_QH/s200/Fondant+Cake+3.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQh27A6NNwfk1Oj7m4aYoAlsZ2Qmd-s_9GwR2QYSAGuTE6sWoOavkJ7N9PFCgh-lZTzEtepyzK5_y2KgI8awofweeOXLhKfAiCmkNpLWrSGb4rJ5L54NBnDts-zOvVRybvNYNw_88E_XEd/s1600-h/Fondant+Cake+4.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411530778000857810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQh27A6NNwfk1Oj7m4aYoAlsZ2Qmd-s_9GwR2QYSAGuTE6sWoOavkJ7N9PFCgh-lZTzEtepyzK5_y2KgI8awofweeOXLhKfAiCmkNpLWrSGb4rJ5L54NBnDts-zOvVRybvNYNw_88E_XEd/s200/Fondant+Cake+4.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcdFA4NNWH2LdH3ldS01v6u5S27IRNghwH07_Dh5m9OtLIUP2aJ_Ch0v-YADA-e-uALFeXshiCXVrziHvr9ovQPd41Zeaf9Q1_WwzsKcc5XFMmSJIvd-FyQYp0pgqLdGK5Idu2CAldykS/s1600-h/Fondant+Cake+Posey+3.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411530792348103826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcdFA4NNWH2LdH3ldS01v6u5S27IRNghwH07_Dh5m9OtLIUP2aJ_Ch0v-YADA-e-uALFeXshiCXVrziHvr9ovQPd41Zeaf9Q1_WwzsKcc5XFMmSJIvd-FyQYp0pgqLdGK5Idu2CAldykS/s200/Fondant+Cake+Posey+3.JPG" /></a><br />The fondant-covered cake has flowers made from gum paste as well as beads and patterns constructed with a 50/50 mix of fondant and gum paste.</div><div align="justify"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWE8XEfugG6STtij27KcaCJ98PTHvD_hC4teZq0S3bqajl1c3UAe25JF7JZ4IJZW8yhRLH8cZc_37lCT0XRcrPgbA6vm02riB06kgvFkCAzhyphenhyphenpgfoaGGTSryifdqUe3WQsiH2TfMHKonPZ/s1600-h/Croquembouche+Puffs.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411531021381512562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWE8XEfugG6STtij27KcaCJ98PTHvD_hC4teZq0S3bqajl1c3UAe25JF7JZ4IJZW8yhRLH8cZc_37lCT0XRcrPgbA6vm02riB06kgvFkCAzhyphenhyphenpgfoaGGTSryifdqUe3WQsiH2TfMHKonPZ/s200/Croquembouche+Puffs.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiDaT6TQabq8ujBfXoC0UVowX_h6u1prxbgGIcKkBw4PpXTMXUmTXm-EP8K5RTSdAy7-iJp210tzxChusge4W42u3DFA9nSWNP24y1lL9iQ4W1DL4e6FdEE5-CypRMgK9Bmp76dj7Mm7G/s1600-h/Chef+Laura%27s+Croquembouche.JPG"><img style="WIDTH: 150px; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411531015314053202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimiDaT6TQabq8ujBfXoC0UVowX_h6u1prxbgGIcKkBw4PpXTMXUmTXm-EP8K5RTSdAy7-iJp210tzxChusge4W42u3DFA9nSWNP24y1lL9iQ4W1DL4e6FdEE5-CypRMgK9Bmp76dj7Mm7G/s200/Chef+Laura%27s+Croquembouche.JPG" /></a> </div><div align="justify">The croquembouche is essentially a pyramid of cream puffs that have been dipped in cooking sugar (with half being dipped again in sucre grain). It is built using more cooked sugar to glue the puffs together. The topper is made with even more cooked sugar, and the base is nougatine that has been piped with royal icing. PS - The cake in the picture is Chef Laura's... not mine. :)</div><div align="justify"> </div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-1929815008518804532009-11-26T08:04:00.025-05:002009-12-01T16:19:43.921-05:00Gum Paste Flowers<div align="justify">Happy Thanksgiving! Finding myself surprisingly conscious after going to bed two hours later than usual and waking up an hour earlier than usual, I thought I'd use the airport downtime before my flight to Kansas City to post some pictures from this week's gum paste extravaganza.<br /><br /></div>Day One: buds for daisies, carnations, roses, orchids, and lilies<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieofijyfRz1-uqoJdiPU0NerIKYOSSOrcGcToj4yIpNzXtxseo8_gy9_eoNKT2q1MlnlZngaPhPtkNHN5WIFT3qU9ydjzbjhaGhvyIfXk14zt3ZzeU8IvrxDCMBphxWFN9b4AYlfT9ZPL-/s1600/Flower+Bases.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408399327935575282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieofijyfRz1-uqoJdiPU0NerIKYOSSOrcGcToj4yIpNzXtxseo8_gy9_eoNKT2q1MlnlZngaPhPtkNHN5WIFT3qU9ydjzbjhaGhvyIfXk14zt3ZzeU8IvrxDCMBphxWFN9b4AYlfT9ZPL-/s200/Flower+Bases.JPG" /></a><br /><br />Day Two: roses, daisies, carnations, orchid and lily buds<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFCG2buMDq4cwIbEK6aK3rLm0j57JpP00zzwaDCo4RecwJImCqHZE6kbECbj57-6OmavEup39kYVUWTvUSPahWNx6PiUtIHFoeRgs7B-R-_uSbhWxJcE4rioAD1MzyCUctKE6xm1rai1T/s1600/Day+One+2.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408398963611252306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFCG2buMDq4cwIbEK6aK3rLm0j57JpP00zzwaDCo4RecwJImCqHZE6kbECbj57-6OmavEup39kYVUWTvUSPahWNx6PiUtIHFoeRgs7B-R-_uSbhWxJcE4rioAD1MzyCUctKE6xm1rai1T/s200/Day+One+2.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZk81USPUmMzYsC0HJgD4EWchrTfSX6nxe7JJ-zA9qmBf-x_VA0UA4lsJ2_Q2bK9aQv4R1MaAsXSnrXljBSd_H-TuVXhE7RVZUJz2bIN_6MbRiVx3RcIrue4pQXYqwDBjn2i5OZPynRnl/s1600/Day+One.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408398954203854610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZk81USPUmMzYsC0HJgD4EWchrTfSX6nxe7JJ-zA9qmBf-x_VA0UA4lsJ2_Q2bK9aQv4R1MaAsXSnrXljBSd_H-TuVXhE7RVZUJz2bIN_6MbRiVx3RcIrue4pQXYqwDBjn2i5OZPynRnl/s200/Day+One.JPG" /></a><br /><br />Day Three: orchid throats, blossoms, daisies, carnations, roses; rose leaves, orchid and lily petals<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHv2OWMwLGb5q1KoPfbwxLkXUrs91cRJX_h2pwsH_h-41020pHT-y04jC0XDkPoFLC8c3DIR0gBni0aMP5OE0-zCnzXgoOrTLlpYEwPZcsDsmTw4zQM5hJVkVxSn9CVkQf15NUzME6benk/s1600/Day+Three.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408398977604217394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHv2OWMwLGb5q1KoPfbwxLkXUrs91cRJX_h2pwsH_h-41020pHT-y04jC0XDkPoFLC8c3DIR0gBni0aMP5OE0-zCnzXgoOrTLlpYEwPZcsDsmTw4zQM5hJVkVxSn9CVkQf15NUzME6benk/s200/Day+Three.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLE_T9xTQDlXL0QXNcUzkr14mn78nqFhQBSW2RhAccVxlph1L0EkqF30M1cyna3R54m-KPBKE8tZIJTLLax34vwaxsNPuQ8vahQLrHf77iBLt1HMEnXAk79HEzgabzlINm1s9Mp__51hsf/s1600/Day+Three+2.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408398985934670690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLE_T9xTQDlXL0QXNcUzkr14mn78nqFhQBSW2RhAccVxlph1L0EkqF30M1cyna3R54m-KPBKE8tZIJTLLax34vwaxsNPuQ8vahQLrHf77iBLt1HMEnXAk79HEzgabzlINm1s9Mp__51hsf/s200/Day+Three+2.JPG" /></a><br /><br />Day Four: lilies and orchids<br /><div align="justify"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdCq98FV3fn4oM-WLU_59xAuQ3RnM4ANR2ziQlOfRbNYzxeezNdb2wwpWyjQyf9aPhjoXC0seHqA0zVHnf9BiIPI6qdjljTdqgSomcrEU2ujifnduZcb9g4-fnzRPnzlY0thI4oOglMpA/s1600/Day+Four.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408399297397868674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJdCq98FV3fn4oM-WLU_59xAuQ3RnM4ANR2ziQlOfRbNYzxeezNdb2wwpWyjQyf9aPhjoXC0seHqA0zVHnf9BiIPI6qdjljTdqgSomcrEU2ujifnduZcb9g4-fnzRPnzlY0thI4oOglMpA/s200/Day+Four.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpa1aHdSZIJc_UJvgFFsDXibYJOojGKxJ64fk3JiQ6f2mMvVa7YaARFe-BcbipSoQ0yK58Odmci-PTMXjm6_U9CjPc8fXyg6w-DbfsXTLIoAINjIIAgkm3xnY4axtaslMTzLZpYhGGZnKF/s1600/Day+Four+2.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408399306348324402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpa1aHdSZIJc_UJvgFFsDXibYJOojGKxJ64fk3JiQ6f2mMvVa7YaARFe-BcbipSoQ0yK58Odmci-PTMXjm6_U9CjPc8fXyg6w-DbfsXTLIoAINjIIAgkm3xnY4axtaslMTzLZpYhGGZnKF/s200/Day+Four+2.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSed5puDQd2lsDBPI5xtR2BJqIuxaNpbD4xzodC2utrQjyZlwTU4I3dtE1o-0h1SUdiH7DcpYtekRX1Mo2lizJ-csNcyicrS6Yr9nkTpZYbmBZs56-LVvH2CqA0PX5_R0DYkDKmku6iSRh/s1600/Day+Four+3.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408399315621541938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSed5puDQd2lsDBPI5xtR2BJqIuxaNpbD4xzodC2utrQjyZlwTU4I3dtE1o-0h1SUdiH7DcpYtekRX1Mo2lizJ-csNcyicrS6Yr9nkTpZYbmBZs56-LVvH2CqA0PX5_R0DYkDKmku6iSRh/s200/Day+Four+3.JPG" /></a><br /><br />We also coated the base and first layer of our "dummy" cake (Styrofoam) with fondant. By the end of next week we will have added another two layers to the cake and constructed a centerpiece using some of our gum paste flowers.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmOQUQJ6kDJ4zSRIDsEoYqryVZEfowIekEeQZswWqlOywuZduIXT7tGk8g41MYSc-3p_h8kFHh8brifzTeJvDKSAuMjE13mhCeMEfDx22Gj6UKhg7E7ZRiy9oXglreyen1iwhU-wiJ9Ia/s1600/Dummy+Cake.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408399324907921506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmOQUQJ6kDJ4zSRIDsEoYqryVZEfowIekEeQZswWqlOywuZduIXT7tGk8g41MYSc-3p_h8kFHh8brifzTeJvDKSAuMjE13mhCeMEfDx22Gj6UKhg7E7ZRiy9oXglreyen1iwhU-wiJ9Ia/s200/Dummy+Cake.JPG" /></a><br /><br />Enjoy the holiday, everyone! I'm sincerely looking forward to some quality time with friends and family.</div><div align="justify"></div><div align="justify"> </div><div align="justify"> </div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-88522273679975015632009-11-20T20:49:00.022-05:002009-11-21T18:43:53.708-05:00Entremets (Cakes)My temporary burnout has ended, thanks to Chef Dimitri Fayard of Chicago's <a href="http://www.vanillepatisserie.com/">Vanille Patisserie</a>. In France, a layered mousse cake is called an entremet, and over the past couple of weeks I have learned th<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOra7SBhPLG7pBypObTh3VCkeB-d_DaB6dcmJehy8Pjg5C2DECjNjVtUEsuVbhsANm1fn6ttQllEEyPHSLdAGxZcKxmd8L2BpT8RYn_VDedVcLTuH5VFmKckEiBUMwJt8-qfEM1CPfIBJ1/s1600/Chef+Dimitri.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406704108372098674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOra7SBhPLG7pBypObTh3VCkeB-d_DaB6dcmJehy8Pjg5C2DECjNjVtUEsuVbhsANm1fn6ttQllEEyPHSLdAGxZcKxmd8L2BpT8RYn_VDedVcLTuH5VFmKckEiBUMwJt8-qfEM1CPfIBJ1/s200/Chef+Dimitri.JPG" /></a>e differences between several mousses with regard to texture, flavor, and ingredients, as well as how to successfully construct various layered cakes. Each cake we made contained a minimum of three components - sometimes more - and they were each built over the course of a couple of days. Besides the cakes from our books, we were fortunate enough to have enough time to make two cakes that Chef Dimitri sells in his bakery. We also made puff pastry from scratch to construct a Pithivier - an intricately-decorated French cake that gets its shape and pattern designs from the use of a blade. We filled the Pithivier with frangipane, and made apple turnovers with our leftover puff pastry scraps. Nearly everything from this course was absolutely delicious. See below for pictures and details...<br /><br /><br /><div><div><strong>Nougat Mousse Cake</strong>:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpN0WnOnqL5fVkDRi_ndZexERT7jvTqcBn5EHnsMSDsZxfARc12fOPhpaBZr3J0vfmklOK3v1b-A9QfNQxYl6dFfr82ofdfzZ2fiWQCOlC3SmF8HxSEKo7OPtQG5D7z_zcbVVHjsWVsWJ4/s1600/Nougat+Mousse+Cake.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406698784194712514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpN0WnOnqL5fVkDRi_ndZexERT7jvTqcBn5EHnsMSDsZxfARc12fOPhpaBZr3J0vfmklOK3v1b-A9QfNQxYl6dFfr82ofdfzZ2fiWQCOlC3SmF8HxSEKo7OPtQG5D7z_zcbVVHjsWVsWJ4/s200/Nougat+Mousse+Cake.JPG" /></a></div><div><div><div>pistachio dacquoise</div><div>passion fruit and apricot gelee</div><div>nougat mousse<br />clear glaze</div><div><strong>Hazelnut Chocolate Cake</strong>:</div><div>hazelnut dacquoise sprinkled with caramelized hazelnuts</div><div>chocolate biscuit</div><div>chocolate mousse</div><div>hazelnut mousse</div><div>chocolate mirror glaze<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7cgE3E8OiMTZtUM7WysYu1e9KVekWpixs2v6Gc8pwm1d9xGyg8SEv1NbUrW5EG4wffeIyLDJ9DiBsEmRdxvz8TKnrsw1EETa8IAhGwRTEGMVimhNug8IEyx8q8vA_98bD5HE9JEjxFPY/s1600/Chef+Dimitri%27s+Chocolate+Hazelnut+Cake+2.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406698776671026418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7cgE3E8OiMTZtUM7WysYu1e9KVekWpixs2v6Gc8pwm1d9xGyg8SEv1NbUrW5EG4wffeIyLDJ9DiBsEmRdxvz8TKnrsw1EETa8IAhGwRTEGMVimhNug8IEyx8q8vA_98bD5HE9JEjxFPY/s200/Chef+Dimitri%27s+Chocolate+Hazelnut+Cake+2.JPG" /></a></div><div><strong>Coconut Passion Cake</strong>:<br />coconut dacquoise</div><div>candied pineapple</div><div>coconut mousse</div><div>passion fruit mousse</div><div>clear and colored glaze</div><div><strong>Raspberry Silk Cake</strong>:</div><div>almond dacquoise</div><div>raspberry gelee</div><div>hazelnut crunch</div><div>white chocolate diplomat mousse<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzi1YW5JJtqiJ1_oV2xjl7QcNnse5j9Vcc71Gu2gvKTzxM54YAZyKEo9Y00uOcpyDKyX8LSS9lxAP2dor0TRjK73KEVyQOl2jLLFTYNRer2PJoaFSBDMlEPE-HTXOpuGzLLqyeEPHoIEK/s1600/Candied+Pineapple+Cake.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406698774804002418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzi1YW5JJtqiJ1_oV2xjl7QcNnse5j9Vcc71Gu2gvKTzxM54YAZyKEo9Y00uOcpyDKyX8LSS9lxAP2dor0TRjK73KEVyQOl2jLLFTYNRer2PJoaFSBDMlEPE-HTXOpuGzLLqyeEPHoIEK/s200/Candied+Pineapple+Cake.JPG" /></a></div><div><strong>Pithivier</strong>:</div><div>puff pastry</div><div>frangipane</div><div><strong>Apple Turnovers</strong>:</div><div>puff pastry</div><div>apple compote</div><div><strong>Chef Dimitri's Sophia Cake</strong>:</div><div>flourless chocolate biscuit</div><div>craquant praline</div><div>vanilla cremeux <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-b5IHUDC_yVDvagHQwjy3mfu5jYUEkXoa8kJ4SWQocRdKmxN0NeNDCizmMLbtD5dWtW0cp5LlqSqX7fXOJe-EQdTYQMM9RrBViaVKmElq97ZophaBwAOT3bwfPwhyphenhyphenjGkVo8QIMlbWM3eD/s1600/Raspberry+Silk+Cake+2.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406698785530127778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-b5IHUDC_yVDvagHQwjy3mfu5jYUEkXoa8kJ4SWQocRdKmxN0NeNDCizmMLbtD5dWtW0cp5LlqSqX7fXOJe-EQdTYQMM9RrBViaVKmElq97ZophaBwAOT3bwfPwhyphenhyphenjGkVo8QIMlbWM3eD/s200/Raspberry+Silk+Cake+2.JPG" /></a></div></div><div>chocolate mousse<br />chocolate glaze <div><div><div><strong>Chef Dimitri's Chocolate Caramel Cake</strong>:</div></div></div></div><div>streusel / streusel crisp</div><div>caramel cremeux</div><div>chocolate caramel mousse</div><div>dark chocolate glaze</div><div><br /></div><div align="center"><br /> </div><div align="center"> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9noDoBYjwvwkli2svWxOMS_Juf_3pxYg6VqfjC1Gzck6EDU99nqGNM_YVBJ3kBImBsWUsKJNCeKRBwA6ipEl6sJdT4ho_b0yozov4V4-bGvM5VE_OQJqvVJlhBN15BKZTzv9NWy4HSdl/s1600/Sunken+Pithivier.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406701985805843426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9noDoBYjwvwkli2svWxOMS_Juf_3pxYg6VqfjC1Gzck6EDU99nqGNM_YVBJ3kBImBsWUsKJNCeKRBwA6ipEl6sJdT4ho_b0yozov4V4-bGvM5VE_OQJqvVJlhBN15BKZTzv9NWy4HSdl/s200/Sunken+Pithivier.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_fC4mNnMYFAa23pZ6VV5AUgsNZjLqwfR7i3UVRaiWbyGoXktNzsyWXU7Y-L1N5ZX81RTgjHNFyEwbSUEUxhpdkdwsz6RsNyrujjZMXIqj_KYlAy0RaTsZFURNj5HP7qIhAZuxPnXNylF/s1600/Sliced+Open+Pithivier.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406701993457577330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_fC4mNnMYFAa23pZ6VV5AUgsNZjLqwfR7i3UVRaiWbyGoXktNzsyWXU7Y-L1N5ZX81RTgjHNFyEwbSUEUxhpdkdwsz6RsNyrujjZMXIqj_KYlAy0RaTsZFURNj5HP7qIhAZuxPnXNylF/s200/Sliced+Open+Pithivier.JPG" /></a></div><div align="center"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVYX0ToyFLyLRIMfg6xrwr2Xkc_zugjpwQCnL0HrlBn2qA2Lsz-u8p-yxb3jPg-q1K6qlkER__hfwFPYySkctqhNztnG7pEx2EuGGp6V9fvPzzJEVFcfBHAZsd5sucfUTSnp6S80wiW8M/s1600/Apple+Turnovers.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406701981440931890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVYX0ToyFLyLRIMfg6xrwr2Xkc_zugjpwQCnL0HrlBn2qA2Lsz-u8p-yxb3jPg-q1K6qlkER__hfwFPYySkctqhNztnG7pEx2EuGGp6V9fvPzzJEVFcfBHAZsd5sucfUTSnp6S80wiW8M/s200/Apple+Turnovers.JPG" /></a><br /><br /></div><div></div></div></div></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com1tag:blogger.com,1999:blog-131402280834432486.post-39426178264692701932009-11-15T20:10:00.010-05:002009-11-15T20:29:12.869-05:00Exam III Recap<div align="justify">For our third exam we were required to produce and present the following:<br /><br /></div><ul><li>Beer Bread</li><li>Toast Bread</li><li>Croissants</li><li>Lemon Pound Cake</li><li>Chocolate Espresso Tarts</li><li>Coconut Rochers</li><li>Raspberry Financiers</li><li>Pate a Choux (Chouquettes, Eclairs, Salambos)<br /></li></ul><p align="justify">While I personally feel I could've done better on this one, my grade was decent enough to slightly raise my overall grade. Can't complain about that! Here are some photos:</p><p align="center"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQ4xp1LQsIINW-JOMLVj7TsaaX8aDouti2wa44EG3i7eBlhof5HZ6mq30DMfzep2mdYnDIdDlxFFlO3lEMZgZiiiVsQR71s0xxScwxFYCDZ8Gl0OqqQlZJ39Ayn0T9mjwlxyQwikMip0C/s1600/Beer+Bread.JPG"><img id="BLOGGER_PHOTO_ID_5404505435061325986" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQ4xp1LQsIINW-JOMLVj7TsaaX8aDouti2wa44EG3i7eBlhof5HZ6mq30DMfzep2mdYnDIdDlxFFlO3lEMZgZiiiVsQR71s0xxScwxFYCDZ8Gl0OqqQlZJ39Ayn0T9mjwlxyQwikMip0C/s200/Beer+Bread.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnoclD2UaLjEFB6C3-hC7lKsorw9BnyPKUfrAMntsvEivm_cmAgyVYSj7AzSM0ez7Uy8kwBd6eXJCK6jx0Qns1J5Yyh4Yt7Z_HhBnIWUFC10y4TudF-akS6K5EPpfcCOZ9J9bkbM4A5Q3/s1600/Croissants.JPG"><img id="BLOGGER_PHOTO_ID_5404505454352147554" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnoclD2UaLjEFB6C3-hC7lKsorw9BnyPKUfrAMntsvEivm_cmAgyVYSj7AzSM0ez7Uy8kwBd6eXJCK6jx0Qns1J5Yyh4Yt7Z_HhBnIWUFC10y4TudF-akS6K5EPpfcCOZ9J9bkbM4A5Q3/s200/Croissants.JPG" border="0" /></a><br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S3reSKzHGA-waqoWz0430OYKZUVpaOGGP1ogJWv4nByGqZmwzSoKezbBje5IoJxE81ZnEjMGJnwbSQs2FWSn1eqv-Hy8SoILGg233Hgy4zzA01Lj0g3JyobYLel9dt8870mZnUaiFv_T/s1600/Chocolate+Espresso+Tarts.JPG"><img id="BLOGGER_PHOTO_ID_5404505439520040338" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1S3reSKzHGA-waqoWz0430OYKZUVpaOGGP1ogJWv4nByGqZmwzSoKezbBje5IoJxE81ZnEjMGJnwbSQs2FWSn1eqv-Hy8SoILGg233Hgy4zzA01Lj0g3JyobYLel9dt8870mZnUaiFv_T/s200/Chocolate+Espresso+Tarts.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1uNErEm9jFXF1DUyNWSCCMEZiKQ8C3XWiHLM2AQ3vmU5nHqRyPtRNoIsIF8uSrI3l0vicpoiIVWy4Pe2IdHRhj-lOcZlnlovM6hxs7dB504ZNAwRG5psRVJ5XxEsM9lsAS0V2lvdmXkkg/s1600/Coconut+Rochers.JPG"><img id="BLOGGER_PHOTO_ID_5404505446347241842" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1uNErEm9jFXF1DUyNWSCCMEZiKQ8C3XWiHLM2AQ3vmU5nHqRyPtRNoIsIF8uSrI3l0vicpoiIVWy4Pe2IdHRhj-lOcZlnlovM6hxs7dB504ZNAwRG5psRVJ5XxEsM9lsAS0V2lvdmXkkg/s200/Coconut+Rochers.JPG" border="0" /></a></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lmlP1Yu635OiprBqa85_R__6JJskKE9TXqoC4yiAWCheq9rruJewKymb4frX9KszxLT9kvNevaVNXuw2YhWYGe0MHVupytK3lkWzzF0SyyP1jC4lj0YYCqFDPGxrB8mxwHkJYqmNZrMC/s1600/Pate+a+Choux.JPG"><img id="BLOGGER_PHOTO_ID_5404505460411154834" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lmlP1Yu635OiprBqa85_R__6JJskKE9TXqoC4yiAWCheq9rruJewKymb4frX9KszxLT9kvNevaVNXuw2YhWYGe0MHVupytK3lkWzzF0SyyP1jC4lj0YYCqFDPGxrB8mxwHkJYqmNZrMC/s200/Pate+a+Choux.JPG" border="0" /></a></p><p align="justify">All that remains: cakes and wedding cakes...</p><p align="justify"> </p>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-61369788334809195512009-10-30T18:47:00.017-04:002009-10-30T19:25:38.891-04:00Petit Fours and Mini French PastriesI can tell I'm in a bit of a lull lately because I wasn't really excited to write this. We made some really delicious treats during this portion, but everything feels reminiscent of things we've already learned, such as tart shells and meringue, which makes it slightly more difficult to get out of bed on time in the morning. The upside of such repetition, however, is that I could probably make pastry cream with my eyes closed if the situation ever arose.<br /><br />The general idea behind the petit fours class is to create small bites. Here are some examples...<br /><br /><div><div><div><div><div><div><div><div><div><strong>Tartlets:</strong></div><div></div><div></div><div align="left"></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpWRDiaXMiH9aM3Iw4VuZJy4-Wrmf-51A-C4LbKrlcEb4upGnPozfOhKK9pbYFqUyE8CfRgAkeFJmQd-7PVr5bLWqE5bBOArOm7siqmkt2QmH5uiBkkFCox51LRTwfyDSlR6Vzk3v72_g/s1600-h/Blueberry+Tartlets.JPG"><img id="BLOGGER_PHOTO_ID_5398531290685015586" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpWRDiaXMiH9aM3Iw4VuZJy4-Wrmf-51A-C4LbKrlcEb4upGnPozfOhKK9pbYFqUyE8CfRgAkeFJmQd-7PVr5bLWqE5bBOArOm7siqmkt2QmH5uiBkkFCox51LRTwfyDSlR6Vzk3v72_g/s200/Blueberry+Tartlets.JPG" border="0" /></a> blueberry with streusel</div><div align="left"></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIw6IKHkSJcxPTSHVpdGGMuXxSTUzGiQZPHaO0Omv_yyZwrQeT-nd4ckMafbbRXCFfDY-ogJU-DxbWXbzQTZbmM304uYs-0FXRH1EeDe1foRLktVi1cEHQ2tb4IxpdlKwz9NRXYVs9-KT/s1600-h/Chocolate+Espresso+Tartlet+2.JPG"><img id="BLOGGER_PHOTO_ID_5398531298391403330" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIw6IKHkSJcxPTSHVpdGGMuXxSTUzGiQZPHaO0Omv_yyZwrQeT-nd4ckMafbbRXCFfDY-ogJU-DxbWXbzQTZbmM304uYs-0FXRH1EeDe1foRLktVi1cEHQ2tb4IxpdlKwz9NRXYVs9-KT/s200/Chocolate+Espresso+Tartlet+2.JPG" border="0" /></a> chocolate espresso</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2rsHPolgnAl9dXbaQIJlyqysq09u0bOs86bIAeCsjdlx2-58jwLVjSib_7E-58fLO6loKanAeT2me3vl0K4NtasThMFKD9jfMCRnRfkVyfazYGwp9miMDH4bOMrVCyd3evSytbgU5N-u/s1600-h/Fresh+Fruit+Tartlets.JPG"><img id="BLOGGER_PHOTO_ID_5398531312706007986" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2rsHPolgnAl9dXbaQIJlyqysq09u0bOs86bIAeCsjdlx2-58jwLVjSib_7E-58fLO6loKanAeT2me3vl0K4NtasThMFKD9jfMCRnRfkVyfazYGwp9miMDH4bOMrVCyd3evSytbgU5N-u/s200/Fresh+Fruit+Tartlets.JPG" border="0" /></a> fresh fruit</div><div></div><div></div><div></div><div></div><div></div><div><strong>Cookies:</strong></div><div></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4dqvlFVT0KJJDIfq98mmav1bwOS8DvG9boHHcwW7fQ42T7oeiFmkLVgLYm8rshQYJpQQZhyQ5KjoUEy-XNk0FpY53G7uFqT41uwxbAFoKzYJUJXbIAqnEwLHtwaGxLSXxMh3Aw3kdl-Q/s1600-h/Madeleines+6.JPG"><img id="BLOGGER_PHOTO_ID_5398531862912781250" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4dqvlFVT0KJJDIfq98mmav1bwOS8DvG9boHHcwW7fQ42T7oeiFmkLVgLYm8rshQYJpQQZhyQ5KjoUEy-XNk0FpY53G7uFqT41uwxbAFoKzYJUJXbIAqnEwLHtwaGxLSXxMh3Aw3kdl-Q/s200/Madeleines+6.JPG" border="0" /></a> madeleines</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0agaZWfSNjommg_0ejJWUqraPptWVptBRCzUi2Z2UttWSzSSanYOD_z5l_M2lqe-vzZeBCYpNEM1qtQf1CAk4-HGN6BvhdsKhp1tv9gsSbVbPYL2ZaShn64qiOYCv0IT4hlLuG2elX9X/s1600-h/Dacquoise+Cookies+3.JPG"><img id="BLOGGER_PHOTO_ID_5398531299207980306" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0agaZWfSNjommg_0ejJWUqraPptWVptBRCzUi2Z2UttWSzSSanYOD_z5l_M2lqe-vzZeBCYpNEM1qtQf1CAk4-HGN6BvhdsKhp1tv9gsSbVbPYL2ZaShn64qiOYCv0IT4hlLuG2elX9X/s200/Dacquoise+Cookies+3.JPG" border="0" /></a> dacquoise (the French call these "cat's tongues" - ew.)</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ng1WJcKav5SraYpeBd3a9CDl-V_jRRiEDk9YAdoXMx9WI50wP1VFzXGiZ1QgUapK4nQAllehbs7tL4DlLPb7UIHACPT2X0wZaq3cxKpmqsXwbqjF1xcQ8bWYKM3q6vuoq4d8X18AbbIe/s1600-h/Macaron+Shells+3.JPG"><img id="BLOGGER_PHOTO_ID_5398531850255490338" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ng1WJcKav5SraYpeBd3a9CDl-V_jRRiEDk9YAdoXMx9WI50wP1VFzXGiZ1QgUapK4nQAllehbs7tL4DlLPb7UIHACPT2X0wZaq3cxKpmqsXwbqjF1xcQ8bWYKM3q6vuoq4d8X18AbbIe/s200/Macaron+Shells+3.JPG" border="0" /></a> macaron shells on the sheet tray</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4G_Jlx5qOxKQE4qoCbEapEWMuZp0Vcmxk3DktOSJHv6XNZPxS9ZbA1Ae84SRd6HGJdyHoUT0JskvZabSfFznOsZdaVQcMi_umZeUH5IG6xQe9rusTcllpzY7_BgIaOvCVXej1EiPhCCR/s1600-h/Macarons+8.JPG"><img id="BLOGGER_PHOTO_ID_5398531859450777794" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4G_Jlx5qOxKQE4qoCbEapEWMuZp0Vcmxk3DktOSJHv6XNZPxS9ZbA1Ae84SRd6HGJdyHoUT0JskvZabSfFznOsZdaVQcMi_umZeUH5IG6xQe9rusTcllpzY7_BgIaOvCVXej1EiPhCCR/s200/Macarons+8.JPG" border="0" /></a> filled macarons</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCUvipVfsY-5oBa3HKh8YPevgXZ-URntsIQwE8eUQpRxHw-6Oy2UNFS8YiSzI7RGfjkTwIsLH2gMVRHYE48baKJ90ge0hn02NqfIGhtbY-_x6AM38hH0-W1fEjQ1NFAIa98ZSI9Jdyil1/s1600-h/Macarons+4.JPG"><img id="BLOGGER_PHOTO_ID_5398531854030293842" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCUvipVfsY-5oBa3HKh8YPevgXZ-URntsIQwE8eUQpRxHw-6Oy2UNFS8YiSzI7RGfjkTwIsLH2gMVRHYE48baKJ90ge0hn02NqfIGhtbY-_x6AM38hH0-W1fEjQ1NFAIa98ZSI9Jdyil1/s200/Macarons+4.JPG" border="0" /></a></div><div></div><div></div><div></div><div></div><div></div><div><strong>...and a few other treats:</strong></div><div></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoj7qwFcp2g-fZ52hWjrem5GcoQFu3OHRLVadK_pdE-KeqLkJpMO_flxHi0JxcnHCOA5RQ_xyA9SlglybVx-GhrV1XhkLrCEuKjAuirWKAEkqW0LQAB5pQvTBPfosn77rrrJ-qRYNJ-xG/s1600-h/Pate+a+Choux.JPG"><img id="BLOGGER_PHOTO_ID_5398531954445917794" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoj7qwFcp2g-fZ52hWjrem5GcoQFu3OHRLVadK_pdE-KeqLkJpMO_flxHi0JxcnHCOA5RQ_xyA9SlglybVx-GhrV1XhkLrCEuKjAuirWKAEkqW0LQAB5pQvTBPfosn77rrrJ-qRYNJ-xG/s200/Pate+a+Choux.JPG" border="0" /></a> pate a choux, before being baked</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVh-uRm9vcZOHoxADynYz1F7bG3RrRp2HDjw0sextvGFQgEuXAOiorTL0bz83dO8XOz4HNbHDXbTxoF_HTf4SYVyyv5vP0RcmPXKKse4SDVEBxJRpRffzxEzYhzm4ZubAswYoscbryJBev/s1600-h/Eclair,+Salambos,+and+Paris+Brest+2.JPG"><img id="BLOGGER_PHOTO_ID_5398531308335306018" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVh-uRm9vcZOHoxADynYz1F7bG3RrRp2HDjw0sextvGFQgEuXAOiorTL0bz83dO8XOz4HNbHDXbTxoF_HTf4SYVyyv5vP0RcmPXKKse4SDVEBxJRpRffzxEzYhzm4ZubAswYoscbryJBev/s200/Eclair,+Salambos,+and+Paris+Brest+2.JPG" border="0" /></a> baked pate a choux, now transformed into filled eclairs, etc.</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimj2-A1QP-n06BU6GzDbxGynXyEr_PsrExcC9z2HLHLdQ4FA1lplKmJwt5LRzRcv2X-W6dE_JJSTFeOLKzoWB_bQBxvuoo37iRGNTXbIrmBcka_VbeR9S8VUKIqwx7FBTvnsJAnn-zR7Mq/s1600-h/Opera+Cake+2.JPG"><img id="BLOGGER_PHOTO_ID_5398531871185620450" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimj2-A1QP-n06BU6GzDbxGynXyEr_PsrExcC9z2HLHLdQ4FA1lplKmJwt5LRzRcv2X-W6dE_JJSTFeOLKzoWB_bQBxvuoo37iRGNTXbIrmBcka_VbeR9S8VUKIqwx7FBTvnsJAnn-zR7Mq/s200/Opera+Cake+2.JPG" border="0" /></a> opera cake, which, as far as I can tell is the French equivalent of tiramisu... though you'd never convince any of my chefs to admit it...</div><div></div><div></div><div></div><div></div><div> </div><div> </div><div>Next week we have an exam over breads, breakfast pastries, and petit fours. I am truly grateful for the approaching time change, as I'm sure it will lure me into a normal sleeping pattern for at least a week or so. Boy, do I need it.</div><div></div><div></div><div></div><div></div><div> </div><div> </div><div>Also, my brother, Thomas, is on his way to Chicagoland as I write this! He is moving to Skokie, IL from Raleigh, NC, and will continue to work for McCormick & Schmick's. Though I have no idea where I'll be two months from now, it will be great having a family member nearby in the meantime.</div><div></div><div></div></div></div></div></div></div></div></div></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-41540444327681758982009-10-16T22:19:00.019-04:002009-10-25T17:13:06.546-04:00Chicago Marathon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbQVuNmrhe_7brQBZG_NXlVOh5bFpnUG1xl81QtaXlHvkhBwQ5lihO7h1AQ0LvO13VxGTvQv3yR8DYK-bqEBpUUilB_pJ2rJrqjwEShIPe30D89vx63r-AcrWXUyVnLe2Ch8HBOV_XuGG/s1600-h/Marathon+Male+Cheer+Squad+3.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbQVuNmrhe_7brQBZG_NXlVOh5bFpnUG1xl81QtaXlHvkhBwQ5lihO7h1AQ0LvO13VxGTvQv3yR8DYK-bqEBpUUilB_pJ2rJrqjwEShIPe30D89vx63r-AcrWXUyVnLe2Ch8HBOV_XuGG/s1600-h/Marathon+Male+Cheer+Squad+3.JPG"><img id="BLOGGER_PHOTO_ID_5393392526726158642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbQVuNmrhe_7brQBZG_NXlVOh5bFpnUG1xl81QtaXlHvkhBwQ5lihO7h1AQ0LvO13VxGTvQv3yR8DYK-bqEBpUUilB_pJ2rJrqjwEShIPe30D89vx63r-AcrWXUyVnLe2Ch8HBOV_XuGG/s200/Marathon+Male+Cheer+Squad+3.JPG" border="0" /></a> Marathon weekend in Chicago is a blast. This was my second year as a spectator, and I have to say it's truly a great weekend to be in the city. Apart from having to wake up so early on a Sunday, the event basically gives everyone a chance to view the city as grounds for a scavenger hunt. The 26.2-mile course covers 29 different neighborhoods, reaching as far north as Addison Street near Wrigley Field, and as far south as 35th Street near U.S. Cellular Field. Each mile marker is surrounded with people cheering on runners. Many viewers have friends or family running, and some just like being part of the crowd.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nuR7mR8bXqpIFh3zfQ5x22yg4R2Ylthvo49NUL4kRrv4gtgy317hlLI7Ntv2xYvJ6Thsm21-M9pC463vE3C5KD1eLtoySH-xgqb5jIhmKm4IoekdMoTEJ0L1XfghXvvIad1OUSgq27vk/s1600-h/23+Mile+Marker+with+Koolhaas+in+the+Background.JPG"><img id="BLOGGER_PHOTO_ID_5393392952303892898" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nuR7mR8bXqpIFh3zfQ5x22yg4R2Ylthvo49NUL4kRrv4gtgy317hlLI7Ntv2xYvJ6Thsm21-M9pC463vE3C5KD1eLtoySH-xgqb5jIhmKm4IoekdMoTEJ0L1XfghXvvIad1OUSgq27vk/s200/23+Mile+Marker+with+Koolhaas+in+the+Background.JPG" border="0" /></a> This year I was lucky enough to be able to track my cousin Julia and Uncle John, who live in St. Louis, as well as my friend Brian, who lives in Kansas City. This was Julia and John's first marathon, and their training efforts really paid off for them. It was so cool to see such a look of well-earned accomplishment on their faces. Brian, who has been a runner longer than I've known him and who has run this marathon more than once, finished with a 2010 Boston Marathon-qualifying time. Amazing. I'm so proud of them all.elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-79914129939157875452009-10-16T21:26:00.052-04:002009-10-16T23:08:43.301-04:00Breads and Breakfast Pastries<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UUt0JNNgvCppCt66w9Niu8UvU7Je326kbQkJmItiYc4apI7P2cg2HSHkHxuoFbiR6b14oXRi2-mcIi6xJjzluSWWgT0ggjs0tCqqpNUi0EoYVnyVGV9zI4xBK1KTw-Y809nHIpteJzVn/s1600-h/My+Freezer+full+of+Bread.JPG"><img id="BLOGGER_PHOTO_ID_5393395650488861922" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1UUt0JNNgvCppCt66w9Niu8UvU7Je326kbQkJmItiYc4apI7P2cg2HSHkHxuoFbiR6b14oXRi2-mcIi6xJjzluSWWgT0ggjs0tCqqpNUi0EoYVnyVGV9zI4xBK1KTw-Y809nHIpteJzVn/s200/My+Freezer+full+of+Bread.JPG" border="0" /></a>My freezer is full of bread that I will most likely never eat. Truly. Check out the damage at right. I sometimes lose track of just how much product I'm making at school, but am strongly reminded when I open the door to dig for Boca patties (...or sorbet).<br /><br />I have learned so much about bread during the past two weeks, mostly pertaining to mixing methods and chemical reactions. My classmates and I were taught three different ways to produce bread, each yielding a different crust, crumb, and shelf life.<br /></div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocz812taqeJqJp0QCCtjt3_6heofAANLkX7IAe4QsArrSF39T9k_kOd23jlryEnJc1wFsFwqnnh3HuPky-QULpO9YkadtL8Jb2BRLQkE3LgoXOd8H6lQmHCVHt1uRm-9_qob8Ij7zVpXe/s1600-h/Whole+Wheat+Bread.JPG"><img id="BLOGGER_PHOTO_ID_5393382540313898258" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiocz812taqeJqJp0QCCtjt3_6heofAANLkX7IAe4QsArrSF39T9k_kOd23jlryEnJc1wFsFwqnnh3HuPky-QULpO9YkadtL8Jb2BRLQkE3LgoXOd8H6lQmHCVHt1uRm-9_qob8Ij7zVpXe/s200/Whole+Wheat+Bread.JPG" border="0" /></a> <em>whole wheat bread ready to be baked</em> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6CPUHI5YXv7xIipoKHj6Bq2rVw_nDQq2G4qhMYqoK3gAiyyvNPe3WL8lJ24FMImWtUgG2-hn_gb8aOaZOfO8KoDKOEpq2c7I8Jpj-FZ-ksj_5-2IZD9Ycq_5-cYRZKq9vvailyn59ntE/s1600-h/My+Whole+Wheat+Bread.JPG"><img id="BLOGGER_PHOTO_ID_5393382517387147570" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6CPUHI5YXv7xIipoKHj6Bq2rVw_nDQq2G4qhMYqoK3gAiyyvNPe3WL8lJ24FMImWtUgG2-hn_gb8aOaZOfO8KoDKOEpq2c7I8Jpj-FZ-ksj_5-2IZD9Ycq_5-cYRZKq9vvailyn59ntE/s200/My+Whole+Wheat+Bread.JPG" border="0" /></a> <em>baked whole wheat bread</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdYiXpt2JUFXGuZBHijD6WTGteY83UG-NnDF5ShrRLGHWuootABCxffd0Pgb3J52_vbNl8qJ0OwhFjnO8INtgISzeXBFJbJN0h7GWYmstyQDhiiHZsxaawHotCEdEe3d6dLjYwDlc3RYJ/s1600-h/My+Baguettes.JPG"><img id="BLOGGER_PHOTO_ID_5393381931105314114" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdYiXpt2JUFXGuZBHijD6WTGteY83UG-NnDF5ShrRLGHWuootABCxffd0Pgb3J52_vbNl8qJ0OwhFjnO8INtgISzeXBFJbJN0h7GWYmstyQDhiiHZsxaawHotCEdEe3d6dLjYwDlc3RYJ/s200/My+Baguettes.JPG" border="0" /></a> <em>French baguettes</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mziMIcMl-jSs3AFxLE2LsaY4dMA9mRQ7xj0zCfTUI6YfP28dw2x-1xnqQ7ZoTR5Pgd0d1E7AcTFLJhqPVZGjtrMhXZVPHaFH5SHDGWikl-idaHnCSHAHiyBY7yftARmahZ0POo7eOBWL/s1600-h/Baking+Beer+Bread.JPG"><img id="BLOGGER_PHOTO_ID_5393381954683990562" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mziMIcMl-jSs3AFxLE2LsaY4dMA9mRQ7xj0zCfTUI6YfP28dw2x-1xnqQ7ZoTR5Pgd0d1E7AcTFLJhqPVZGjtrMhXZVPHaFH5SHDGWikl-idaHnCSHAHiyBY7yftARmahZ0POo7eOBWL/s200/Baking+Beer+Bread.JPG" border="0" /></a> <em>beer bread in the oven</em> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcC4ohBbuKh9bC8htDo46JlkykbV9lmj31t9uubbzTFyhSekg_MdaSG4IJlXtvgIb4D3ca2ivI7fwOq2zq1PJiv5Mu3CldeCUJ5y0Zd3bmVSF8HpmQOOcWZKTdBDZxgwzDKW7wFTk6fDx/s1600-h/My+Farmer+Bread.JPG"><img id="BLOGGER_PHOTO_ID_5393382504374717442" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcC4ohBbuKh9bC8htDo46JlkykbV9lmj31t9uubbzTFyhSekg_MdaSG4IJlXtvgIb4D3ca2ivI7fwOq2zq1PJiv5Mu3CldeCUJ5y0Zd3bmVSF8HpmQOOcWZKTdBDZxgwzDKW7wFTk6fDx/s200/My+Farmer+Bread.JPG" border="0" /></a> <em>farmer bread (with walnuts)</em> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pi1MWahHC60l4N8O2VS_3MUvC8-EjtyxOJ95tywnac03lsPm8RkHKvjZNpiUg3ZhrpAYDKKwYLXRsyrhz7QJNO1a7CoPC4P2nbZCL7VMwzNRvncABx2ahf5oc3k5azpcf6jpBaAUlZSr/s1600-h/Country+Bread+formed+into+Shapes+4.JPG"><img id="BLOGGER_PHOTO_ID_5393381945587134866" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pi1MWahHC60l4N8O2VS_3MUvC8-EjtyxOJ95tywnac03lsPm8RkHKvjZNpiUg3ZhrpAYDKKwYLXRsyrhz7QJNO1a7CoPC4P2nbZCL7VMwzNRvncABx2ahf5oc3k5azpcf6jpBaAUlZSr/s200/Country+Bread+formed+into+Shapes+4.JPG" border="0" /></a> <em>country bread formed into shapes</em></div><br /><div align="justify">Besides bread, we also focused on breakfast pastries such as brioche, croissants, danish, waffles, and beignets...</div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQFsUuABCA3sriv87KtmdOJOZfHLcQvyl3RoXjhwT1PozkDshyLg2zvb0GhyphenhyphenQ6tjMh9XqVzcWGWk0s29TasuQHHNpV_X-58JcMgy4-QoFYXNZnVvuNzN2VjSBD-LqtIo7DF7C_vk87e6V/s1600-h/Croissants.JPG"><img id="BLOGGER_PHOTO_ID_5393381975847834754" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQFsUuABCA3sriv87KtmdOJOZfHLcQvyl3RoXjhwT1PozkDshyLg2zvb0GhyphenhyphenQ6tjMh9XqVzcWGWk0s29TasuQHHNpV_X-58JcMgy4-QoFYXNZnVvuNzN2VjSBD-LqtIo7DF7C_vk87e6V/s200/Croissants.JPG" border="0" /></a> <em>croissants</em><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTO-_GyfTntSuQxHtOkmSuJ-hZSb5D6W9woUbgGXOM2LsR4xomONTfcnO0os81o_-fGaSI77gRvbjss_uxPVfQNubcp3_yq4GOnj7Ucx7i7XLgYjosoJj8IVpfEtntdUtjFM1zty5WK-2T/s1600-h/Chocolate+Croissants+2.JPG"><img id="BLOGGER_PHOTO_ID_5393381966861354082" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTO-_GyfTntSuQxHtOkmSuJ-hZSb5D6W9woUbgGXOM2LsR4xomONTfcnO0os81o_-fGaSI77gRvbjss_uxPVfQNubcp3_yq4GOnj7Ucx7i7XLgYjosoJj8IVpfEtntdUtjFM1zty5WK-2T/s200/Chocolate+Croissants+2.JPG" border="0" /></a> <em>chocolate croissants</em> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKkimCq5MjzgFGfv6Bg4D8ymSRAULjukBJ3ciPSnU7VDros8zO7eiPqhAnLBoUNA4No68yRrtWBdnlZgddjdJp5pd5TYJfwtH0T7w8P24qhCVSY9qgxO2G3u1bGZNjZe2D7-mNK4B9iC-/s1600-h/Post=Baked+Almond+Croissants.JPG"><img id="BLOGGER_PHOTO_ID_5393382522407998850" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKkimCq5MjzgFGfv6Bg4D8ymSRAULjukBJ3ciPSnU7VDros8zO7eiPqhAnLBoUNA4No68yRrtWBdnlZgddjdJp5pd5TYJfwtH0T7w8P24qhCVSY9qgxO2G3u1bGZNjZe2D7-mNK4B9iC-/s200/Post=Baked+Almond+Croissants.JPG" border="0" /></a> <em>almond croissants</em> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqm56Uoir4_tFU-N0rMJ5XTuEf_O1O-8N1KbnNo02PolI8xaH4tpTTJri4lZ76xklFIt-HM15STPai43otRNbWHaJHvBGFIvPtc5n_g_-Q40BLF0ANUBbWUap8nb048E8Yy-ABof34jlN/s1600-h/Post-Baked+Bostock+Brioche.JPG"><img id="BLOGGER_PHOTO_ID_5393382532532496610" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLqm56Uoir4_tFU-N0rMJ5XTuEf_O1O-8N1KbnNo02PolI8xaH4tpTTJri4lZ76xklFIt-HM15STPai43otRNbWHaJHvBGFIvPtc5n_g_-Q40BLF0ANUBbWUap8nb048E8Yy-ABof34jlN/s200/Post-Baked+Bostock+Brioche.JPG" border="0" /></a> <em>brioche topped with almond cream and sliced almonds</em> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYj2bjjNlsXzqEyJzgMB2rB8eux19WM8OsAjwvI6HYVPEpMfeMvNraNMWtHzsy2hiKs6QpIy5fANxCd4g2PsjPkz_AoYUhsL8cSSI3AjoAtp6aX8IT6ATGr4-NCrBNUp3bIZuB3UK88LX0/s1600-h/Fried+and+Pre-Fried+Berliner+Beignets.JPG"><img id="BLOGGER_PHOTO_ID_5393385785334256562" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYj2bjjNlsXzqEyJzgMB2rB8eux19WM8OsAjwvI6HYVPEpMfeMvNraNMWtHzsy2hiKs6QpIy5fANxCd4g2PsjPkz_AoYUhsL8cSSI3AjoAtp6aX8IT6ATGr4-NCrBNUp3bIZuB3UK88LX0/s200/Fried+and+Pre-Fried+Berliner+Beignets.JPG" border="0" /></a><em> beignets, both fried and waiting to be fried</em></div><br /><div></div><br /><div></div><div>Next week we start on petit fours: dacquoises, eclairs, mini tarts, macarons, etc. Just in time for my dad and sisters' visit next weekend.</div><div></div><div></div></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-54090650112012569552009-10-13T16:34:00.004-04:002009-10-13T16:46:33.558-04:00Chef Nicholas LodgeRecently all students had the pleasure of watching a demo by <a href="http://www.frenchpastryschool.com/about_us/nicholas_lodge.html">Chef Nicholas Lodge</a>, a world-renowned cake decorator. He spent an entire class period teaching us the fine details of gumpaste flowers and piping techniques. As students, we've all grown accustomed to seeing a (relatively) quick demo after we scale all of our ingredients, then returning to our stations to begin production. The catch concerning Chef Lodge's presentation was that very little interaction was required on our parts, so at times it was tough to keep our bodies from falling into a state of utter comatose. Regardless, the opportunity to watch this true craftsman was a privilege for us, and has me curious to learn how well I will respond to making my own gumpaste flowers next month.<br /><br /><img id="BLOGGER_PHOTO_ID_5392188274136191682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1m47CfwizUmDR5Ni2R25wOIyQaRbKlKIaofdzqD-ClhlwJQaJwUsINTGG_wREU3m3VfWn5rDPBpbvw8xPD2Nrqw1mzR64RF9OoozNZwqzmcqAJuP8ypnYDN6A5Mgvey_APxKfHZ7ueNm/s200/Nicholas+Lodge+Flowers.JPG" border="0" />elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-6384412305789643132009-10-13T16:08:00.005-04:002009-10-13T16:32:25.754-04:00Exam II RecapMy class recently completed our second exam out of what will eventually be a total of four. It's strange to think we're at a halfway point, but there hasn't been much time to dwell on it. This exam tested our knowledge of ice creams & sorbets, plated desserts, sugar candies, and tarts. We began with a written test comprised of 40 questions (ten from each section). I considered myself remarkably unprepared for this since I had a stage the previous evening and didn't get home until very late, yet I ended up only missing two questions out of the 40.<br /><br /><div><div><div><div>With the first hurdle cleared, we had the rest of the day Wednesday as well as Thursday and Friday to present the following items to Chef John:</div><ul><li>vacherin cake (chocolate ice cream sandwiched between two rounds of meringue, frosted with whipped cream, decorated with meringues, and frozen)</li><li>cappuccino creme brulee served with biscotti and a scoop of chocolate cream</li><li>traditional souffle</li><li>12 chocolate caramels, wrapped</li><li>12 passion fruit-apricot pate de fruit candies</li><li>12 peppermint-flavored pastille sugar candies</li><li>lemon curd tart (made with sweet dough and decorated with meringues)</li></ul><p>The process went smoothly overall. To be sure, there are always jitters, but after the first day it's a lot easier to evaluate where the rest of the week will lead. My partner, Carolynn, is a speedy rock star and finished quite early on Friday; I wasn't too far behind her. No rush, no panic attack, just a quality effort with good results.</p><p>Here are a few product pictures:</p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZauw-aazqt2d0bFn0PrdRM1OmJ_0zYEo4sfhyAzMmvbHBlDYFqQpqcGOBB0GnHu57RtVN14SWQxKYa-kIAu6eGzqyLpI4gSm24DND9_Ay6-RAcU-NTn-tlshYfGabeJEOzmKuZ3KGgQW4/s1600-h/Exam+Chocolate+Vacherin.JPG"><img id="BLOGGER_PHOTO_ID_5392183865941232306" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZauw-aazqt2d0bFn0PrdRM1OmJ_0zYEo4sfhyAzMmvbHBlDYFqQpqcGOBB0GnHu57RtVN14SWQxKYa-kIAu6eGzqyLpI4gSm24DND9_Ay6-RAcU-NTn-tlshYfGabeJEOzmKuZ3KGgQW4/s200/Exam+Chocolate+Vacherin.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvQ5fyT0T82dbYu2Wis3x90zKmPuh2aPZnwhYbs9gaRF3UNYlRuG2ceG99IIE3gkf0Dbx9tfhDuBUP4IFdRMewIKikLyzjNwUEBHG1Q4cDmf_DhDFnqbHPh-dUWnxtOd81YpcYrA0HuTW/s1600-h/Exam+Vacherin+Close-Up.JPG"><img id="BLOGGER_PHOTO_ID_5392183881912101266" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvQ5fyT0T82dbYu2Wis3x90zKmPuh2aPZnwhYbs9gaRF3UNYlRuG2ceG99IIE3gkf0Dbx9tfhDuBUP4IFdRMewIKikLyzjNwUEBHG1Q4cDmf_DhDFnqbHPh-dUWnxtOd81YpcYrA0HuTW/s200/Exam+Vacherin+Close-Up.JPG" border="0" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-cbKl9Ls9zmlc8mz9i_80zdVvTf4ZYWQ0r4PbVwY4SsKmYhPj76JhyphenhyphenG0iYscHosn4EkF7TWuqsEk9ENf8vIkxy_IJsFMhnvYXDkxc08X0Ms5jZ8H9xzxIHbLk75YBKlMwGOa5t0dw5s6/s1600-h/Exam+Sugar+Candies.JPG"><img id="BLOGGER_PHOTO_ID_5392183893029255170" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-cbKl9Ls9zmlc8mz9i_80zdVvTf4ZYWQ0r4PbVwY4SsKmYhPj76JhyphenhyphenG0iYscHosn4EkF7TWuqsEk9ENf8vIkxy_IJsFMhnvYXDkxc08X0Ms5jZ8H9xzxIHbLk75YBKlMwGOa5t0dw5s6/s200/Exam+Sugar+Candies.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO49C5cXrDkFIFJ63W7IscwfjAPK961uVSEeytdvIdxrqmOmxstaLCHB3m0aK7UtWx6Ea88zSG2K12PK9B61eHWDxH7mU4KkxdFqQnSFZUQ4fTW2rHjnGxxDf_1vXBL-f3B7HaNTiB-Ks4/s1600-h/Exam+Lemon+Curd+Tart.JPG"><img id="BLOGGER_PHOTO_ID_5392183905535696226" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO49C5cXrDkFIFJ63W7IscwfjAPK961uVSEeytdvIdxrqmOmxstaLCHB3m0aK7UtWx6Ea88zSG2K12PK9B61eHWDxH7mU4KkxdFqQnSFZUQ4fTW2rHjnGxxDf_1vXBL-f3B7HaNTiB-Ks4/s200/Exam+Lemon+Curd+Tart.JPG" border="0" /></a></p><p></p></div></div></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0tag:blogger.com,1999:blog-131402280834432486.post-18756499348596531922009-09-27T18:21:00.037-04:002009-09-27T19:53:50.888-04:00TartsFinishing out this set of classes before our next exam: tarts. We learned several types of dough, each with their own advantages and disadvantages, and we also learned to make multiple fillings.<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdwSN0a_Ulb6H9HdtGtEAfFeVqsh148LCmE1_L68RzuYVdNdaiI7T5YDc7h1FVWvxmhFvC17PrVHoyZigwy7GAVpE7XurnGp71167idK0yrEMIMjSQnZzYz6gsFca9SGXJKbA4AG9-aDT/s1600-h/My+Lemon+Cream+Tart.JPG"><img id="BLOGGER_PHOTO_ID_5386298180103413346" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdwSN0a_Ulb6H9HdtGtEAfFeVqsh148LCmE1_L68RzuYVdNdaiI7T5YDc7h1FVWvxmhFvC17PrVHoyZigwy7GAVpE7XurnGp71167idK0yrEMIMjSQnZzYz6gsFca9SGXJKbA4AG9-aDT/s200/My+Lemon+Cream+Tart.JPG" border="0" /></a><em></em></div><br /><br /><div><em></em></div><br /><br /><div><em></em></div><br /><br /><div><em></em></div><br /><br /><div><em></em></div><br /><div><em>lemon cream tart with French meringue (with pate sablee crust)</em></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8BqORW8bcUTlVvNNDXX81ZjzzgWLycvfqvQYBzo0Ua1ntIcC8OA8Q4AFSLaj5i9xjAJCWdArSBWIumJUcEomdkgTFUbDgaJikCJCImppQJdHglgrCBfMU5Tl54Id5z0h4WLZQeXegPj1/s1600-h/My+Lemon+Curd+Tart.JPG"><img id="BLOGGER_PHOTO_ID_5386298417591236946" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8BqORW8bcUTlVvNNDXX81ZjzzgWLycvfqvQYBzo0Ua1ntIcC8OA8Q4AFSLaj5i9xjAJCWdArSBWIumJUcEomdkgTFUbDgaJikCJCImppQJdHglgrCBfMU5Tl54Id5z0h4WLZQeXegPj1/s200/My+Lemon+Curd+Tart.JPG" border="0" /></a><br /></div><br /><br /><div><em></em></div><br /><div><em></em></div><br /><div><em></em></div><br /><div><em></em></div><br /><div><em></em></div><br /><div><em></em></div><br /><div><em></em></div><div><em>lemon curd tart with Italian meringue (with pate sablee crust)</em></div><br /><div>The difference between lemon cream and lemon curd is the amount of butter called for in the recipe. Lemon cream contains more butter, and therefore cannot go into the oven after the tart is filled or else the butter will melt and cause separation. The French meringue is baked separately, then the pieces are decoratively placed on the tart. In the case of a lemon curd tart, the Italian meringue is baked for a very short amount of time directly onto the tart filling. (I took my eye off the ball for a minute, so mine browned too much, but I like how the spread meringue looks regardless. Luckily there's not a very noticeable taste discrepancy.) Both tarts are delicious, but only remain so for about a day before turning gummy.</div><br /><div>Sablee, which translates to <em>sand</em> in French, is exactly what one would assume: crumbly and delicate. It is temperamental when being rolled; it becomes sticky quickly, so often it has to be re-chilled and rolled again. It is not advisable to use sablee dough with extremely liquid fillings (like fruit) due to its tendency to become soggy. The gelatin content in the lemon cream and curd are stable enough to stand up to the baked sablee crust. We also baked a chocolate tart using sablee dough; the chocolate filling has a custard-like texture.</div><div><div><div><div><div><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuEgl4jGBY-XPUDdripgIwfbksZHzDPAsaHgMmlBb8LmM5ifuxHA4FWjBAmf9R9uSDLTy0jxicysvFLZSIgK364UBSsHYuxun_i-xzPzXVbkKEWG5A5hA6ztBZ0xLfhymh8X5uzJ2Mbl_/s1600-h/Blueberry+Tart+with+Streusel+4.JPG"><img id="BLOGGER_PHOTO_ID_5386298711877120562" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuEgl4jGBY-XPUDdripgIwfbksZHzDPAsaHgMmlBb8LmM5ifuxHA4FWjBAmf9R9uSDLTy0jxicysvFLZSIgK364UBSsHYuxun_i-xzPzXVbkKEWG5A5hA6ztBZ0xLfhymh8X5uzJ2Mbl_/s200/Blueberry+Tart+with+Streusel+4.JPG" border="0" /></a><em>blueberry tart with streusel topping</em></div><div><br /></div><div>The blueberry filling is essentially the same one would use in a classic blueberry pie. We topped our tarts with an almond streusel; an Italian meringue could also be used.</div><div><br /></div><div>We also made an apricot tart, which was baked in a pate a foncer shell. Pate a foncer is more durable than pate sablee, but lacks vanilla or any other sweet flavor. This dough would be good to use for a savory tart or quiche. In this case, almond cream is piped into the shell and topped with apricot slices. When baked, the cream rises to envelop the apricots. I thought I had a picture of this, but it turns out I don't. It's still tasty enough to mention, though!</div><div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje21Zk_6FVab8Sl-PWGwj5aKT3L1xAr8DmXTiKNDK8pMDjKstLLOygyhOhUZsi0bUeZS2ct6s30VeiNiZXoasyLeCGQAmko2oMaYPGGGRT8bMkFGJ62Dzx6Qc3PgnOrlAp2WOHn7Ii29yT/s1600-h/Paris+Brest+3.JPG"><img id="BLOGGER_PHOTO_ID_5386290831955118146" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje21Zk_6FVab8Sl-PWGwj5aKT3L1xAr8DmXTiKNDK8pMDjKstLLOygyhOhUZsi0bUeZS2ct6s30VeiNiZXoasyLeCGQAmko2oMaYPGGGRT8bMkFGJ62Dzx6Qc3PgnOrlAp2WOHn7Ii29yT/s200/Paris+Brest+3.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUqxz0dyMF1_ILr7ONjNGi74qksFmHiWl66ubNTN-Fx9Z-6743o1R7GSHrV_Bos-1RQvTGBhyphenhyphenvDmpkFWShTGufaJUXHTyteHSXUJsMimCgiZmOds8CpLFKLyFqqw9RX55jzzBW4G1k6v7T/s1600-h/Paris+Brest+2.JPG"><img id="BLOGGER_PHOTO_ID_5386290837439747442" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUqxz0dyMF1_ILr7ONjNGi74qksFmHiWl66ubNTN-Fx9Z-6743o1R7GSHrV_Bos-1RQvTGBhyphenhyphenvDmpkFWShTGufaJUXHTyteHSXUJsMimCgiZmOds8CpLFKLyFqqw9RX55jzzBW4G1k6v7T/s200/Paris+Brest+2.JPG" border="0" /></a><br /><em>Paris brest</em></div><div><br /></div><div>Paris brest is a pastry made using a hazelnut pastry cream combined with a traditional buttercream, as well as rings made from pate a choux (typically used as dough for eclairs, cream puffs, etc.). This is a heart attack waiting to happen.</div><div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06ZuBUVF3MkiGh3NuZIF_QQ6rCDQD3WKvAfxPaL9zV_0MR_z_0uwTXjlrNMwigvoPPTIyLwE2BqM7CreFXzD5MC7QuTvguhnyYNpgGzEpL9Mx0W8e-xeanHBUSeK6gKAOLc3XEea0HUli/s1600-h/My+Saint+Honore+2.JPG"><img id="BLOGGER_PHOTO_ID_5386290850252229298" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06ZuBUVF3MkiGh3NuZIF_QQ6rCDQD3WKvAfxPaL9zV_0MR_z_0uwTXjlrNMwigvoPPTIyLwE2BqM7CreFXzD5MC7QuTvguhnyYNpgGzEpL9Mx0W8e-xeanHBUSeK6gKAOLc3XEea0HUli/s200/My+Saint+Honore+2.JPG" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FDqsB2IM5T52K0RJ9AGc4-LR5L2QhqmO8yv5JaDpZnxV2hGM5KNLUdp4lQFAYfpJkg-w2gLBOQMtXGH8H4_u8iXL0UUxv9Sg2gw4PF8GuVKgANGD1Adliy4PzHwGoGyprJe0d-ailcOl/s1600-h/My+Saint+Honore.JPG"><img id="BLOGGER_PHOTO_ID_5386290842315788658" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FDqsB2IM5T52K0RJ9AGc4-LR5L2QhqmO8yv5JaDpZnxV2hGM5KNLUdp4lQFAYfpJkg-w2gLBOQMtXGH8H4_u8iXL0UUxv9Sg2gw4PF8GuVKgANGD1Adliy4PzHwGoGyprJe0d-ailcOl/s200/My+Saint+Honore.JPG" border="0" /></a><br /></div><div><em>St. Honore</em></div><div><br /></div><div>We made an inverted puff pastry as part of this recipe, which was a very satisfying experience (I mean, who makes their own puff pastry?!). Two separate dough-like elements are needed for the puff pastry: a flour base and a butter base. After each is chilled, the flour base is sandwiched between the two halves of the butter base, then rolled thinly and folded. This rolling and folding process is repeated twice more over an extended period of time. The remainder of the "tart" consists of cream puffs made with pate a choux and a vanilla creme legere, which is pastry cream with whipped cream folded into it. The base of the tart is a square of the inverted puff pastry. The puffs are dipped in caramel and secured around the edges, and the inside is filled with the creme legere. Delicious? Yes. Good for you? Absolutely not.</div><div><br /></div><div>Our second exam takes place this week. It will cover ice creams & sorbets, plated desserts, sugar candies, and tarts.</div><div><br /></div><div><img id="BLOGGER_PHOTO_ID_5386293875463529378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWKvsWfO0Hg4pijCICY3x1a8EuTx0flL5Y6xXoPiZ4UPkLi8G8-fFwZHXzgLzjMEMkfErupc7IQ3tq2aSABFbglF5QCbvpTlXxlGfdn2LzysK8uCJXYN46PP514PSLKydfKtL46Foum9fW/s200/Tart+Shells.JPG" border="0" /></div></div></div></div></div></div><br /><div></div></div>elizabethhttp://www.blogger.com/profile/12405270801769215770noreply@blogger.com0