SoCal Pastry Chef

man vs. food VS. Us

2009-08-04T13:13:00.000-07:00

My uncle was telling me about some television show where a man goes around to different restaurants and enters challenges that the restaurant is known for. An example would be that he had to eat 6 of these atomic wings in order to have his picture placed on the 'wall of flame.'While in Los Angeles he visited Orochon Ramen in Little Tokyo (downtown LA). They have a dish there that (on the show)

"The Amber"

2009-08-04T11:47:00.000-07:00

Another fine, elegant Geneva creation is The Amber. The cake itself is composed of (from the top to bottom) carmel glaze, carmel mousse, chocolate decoration, sponge cake, pears in syrup wiht hazelnut nougatine and lastly pear mousse. YUM!Making the cake was fun, decorating it was even better. Enjoy.... be prepared to wait AT LEAST 24 hours before you can enjoy this masterpiece. (Sorry for the

"The Divine"

2009-07-23T13:57:00.000-07:00

So this quarter I'm taking a European Cakes and Tortes class. Our first assignment was to make a chocolate mousse cake (basically). The problem is, there's nothing "basic" about this torte. It's 4 layers of the best of the best... CHOCOLATE. Top layer = Milk Chocolate Glacage (glaze)2nd layer = Milk Chocolate Cream (mousse)3rd layer = Hazelnut Feuilletine (wafer crumbs)4th layer = Almond

Petits Four Glace

2009-07-23T13:19:00.000-07:00

So... have you ever been out to one of those "fancy-smancy" restaurants and they gave you a mini-dessert to "have" along with the bill? Not the after-dinner mints.These small pastries, cookies and mini-desserts are known as "Petit Four" or miniature pastries. They are meant to be consumed in 1-2 bites.Honestly you can turn amost any recipe into a 'petit four' just pay close attention to detail,

Madeleines

2009-07-23T11:58:00.000-07:00

*Please do not attempt this recipe UNLESS you have a madeleine molded tray/pan.Nothing tooooooooo fancy about these cookies. They're ok. Easy to make and decorate.RECIPE: (yield 12 cookies)4oz unsalted butter2 eggs3oz sugar1tsp lemon zest1/4tsp vanilla extract1/4tsp baking powder3oz cake flourDirections: Brown the butter (place butter in pan and cook slowly until it turns brown - do not burn).

Spritz Cookies w/Raspberry Preserves

2009-07-23T11:43:00.000-07:00

So these cookies are sold everywhere. I know that I pick them up all the time. Peperidge Farm (sp?) sells them in raspberry, blueberry, etc. The trick in making them is just using a star tip during the piping process.RECIPE: (yield 12 cookies)4oz butter, softened2oz sugar1/4tsp salt1tsp vanilla1 egg5oz cake flour4oz raspberry preservespowdered sugar, as neededDirections: Cream butter and sugar

Chocolate Souffle

2009-07-23T11:34:00.000-07:00

So, we had to make these as a group, so it's hard to determine exactly which one is mine, out of a group of 20. I made 5 though, so THERE!RECIPE:1pt orange juice8 egg yolks4oz sugar3oz A/P flour8oz bittersweet chocolate, chopped fine2oz orange liquorButter, melted - as neededSugar, as needed16 egg whitesPowdered sugar, as neededDirections: Heat OJ to lukewarm in saucepan. Whisk egg yolks with 3oz

Chocolate Pistacio Biscotti w/Cranberries

2009-07-23T10:55:00.000-07:00

Warning, the making of biscotti resembles something you make when you're alone in the bathroom. It's a very tricky process that can go wrong easily.RECIPE:.2oz cinnamon, ground.3oz baking powder10oz hazelnut flower3oz almond flour1lb pastry flour5 eggs1lb sugar8oz butter, melted10oz whole pistacios10oz dried cranberries 4 oz cooled, melted chocolatewarm, melted chocolate (as needed)Directions:

Eclair Paste (Pate a Choux)

2009-07-23T09:40:00.000-07:00

Best made using a convection oven, these treats can be made and frozen in advance.Use pastry cream (see a previous post for recipe - or ask) to fill and dip/drizzle with melted chocolate.Eclair Paste Recipe:8oz water8oz milk.3oz salt.3oz sugar (optional)7oz butter10oz bread flour10-11 eggsDirections: Bring liquids to a boil, with salt and sugar (if using). Sift dry ingredients. Turn off heat. Add

I'm Back!

2009-07-23T08:22:00.000-07:00

Ok.... so it's been a while.School really kicked my butt last quarter, and softball and the family didn't help ease the pain when I wasn't in school.Anyhoot... I'm back. Here to share the greatest recipes (from school) ever and also here to try out some of yours.Stay tuned... for a lot of catching up :)

Sacher (not soccer) Cake

2009-04-19T21:37:00.000-07:00

So, when I was first told that I would be preparing this cake, the instructor said the name so fast I thought we were making a cake, in the shape of a soccer ball. I quickly found out that that was not the case. I give a CHOCOLATE CAKE to end all chocolate cakes. Sorry some of the pictures didn't come out so great, I'm taking pictures in class with my iPhone, and well... get over it.RECIPE:

Ganache filled Ladyfingers

2009-04-19T19:43:00.000-07:00

Even though I wasn't a really big fan of the ganache we made, I still think it turned out pretty good. The ladyfingers could have been piped better, there was way too many different shapes (meaning some were longer, fatter than others) but HAY! ... they all tasted the same when I dumped them into my mouth.RECIPE: Ladyfingers3oz cornstarch4oz bread flour6 egg yolks6oz sugar6 egg whites1/2 tsp

Orange Chiffon w/ Chantilly Cream

2009-04-19T19:11:00.000-07:00

This cake is wonderfully light, and has a great orange/lemon compliment flavor.The normal chiffon cake is suppose to be made in a bundt pan, however we decided to make it into a 'jelly roll' and have a little fun. You could also fill this one up with a lemon curd... and it would equally as great!RECIPE:8oz cake flour, sifted12oz granulated sugar1 tbsp baking powder1 tsp salt4 fl oz vegetable oil6

Vennoise Baguette

2009-04-16T11:29:00.000-07:00

The last of the projects made this week in bread class was the "Vennois."At first glance its made almost exactly like a standard baguette.It has an egg wash (that you first brush on; refrigerate the bread for a couple of minutes, and then re-egg wash the bread) that makes it incredibly shiny.The other difference is in how you "slash" the bread. If you slash it almost straight across it looks like

Baguette Rolls

2009-04-16T11:15:00.000-07:00

Using pretty much the same recipe as in my previous post HERE, we made some baguette rolls, to be served with dinner at the local bistro (on campus).There is a slight difference in the recipe, but basically you make the baguette the same way, however after you slash the tops of the bread, you then cut the bread into smaller pieces to create the "roll" effect.RECIPE: baguette roll1 kl flour650g

(unbaked) Brown Sugar/Cinnamon Curls

2009-04-16T11:04:00.000-07:00

You would think that as much money as we (all of the students) are paying to go to school all, or most, of our ovens would work properly - EVERYDAY. Well for the past few days only the bottom layer of our 3-tiered deck oven have worked. This only truly affects the classes that bake bread. In addition to that oven not working, only (1) layer of our convection oven is working also. With this in

Chocolate Chip Milk Bread Swirls

2009-04-16T10:44:00.000-07:00

I really enjoyed making these in class last night, mostly because I was able to eat large portions of quality chocolate chips while waiting around to do "stuff."Again, the steps to making bread by hand are far too long to list (and my arm is damn near numb from doing all of the kneading).RECIPE:1 kl bread flour20g salt100g sugar40g yeast6 eggs275g milk200g butter, cold and cubedAfter mixing and

Brioche Braid

2009-04-16T10:37:00.000-07:00

So... because I truly hate having to make bread by hand, I'm not going to write down instructions on how to prepare... trust me, you'll thank me later. Just make this bread the same way you would any other loaf, except add the butter in last, after the dough comes together for the first time.RECIPE:1 kl bread flour20g salt150g sugar40g yeast12 eggs125g milk500g butter, cold and cubed*egg wash (

Armaretto Genoise

2009-04-16T09:32:00.000-07:00

Last week in pastry class we were focusing on specialty frostings and unique cakes: genoise and classic sponge cakes. Both can be flavored to taste like just about anything, and both are used in a variety of designs and ways.We also had our first lesson using gelatin sheets (these looker boogers are fun and interesting). To bad you can't purchase them locally, only in UBER-specialty stores. If

Uncooked Wheat loaves

2009-04-16T09:30:00.000-07:00

While looking through my iPhone, to get ready and post some more pics from class, I forgot to post these "naked" pictures of the wheat loaf before baking (also pre-proofing - they deflated).No recipe here, just some more pictures.

Happy Birthday Hubby!

2009-04-09T23:50:00.000-07:00

All day long, I've wanted to post about my hubby's birthday. I've been running around from doctor's appointment, lunch date (with hubby), picking up Ryann from school, Big 5's, making birthday pancakes, and baking in school for 5 hours.During the very short, moment I got to spend with Cliffy-Clif I was able to give him his gift and a birthday cake made out of pancakes (he doesn't care for sweets)

Wheat Loaf

2009-04-08T23:24:00.001-07:00

As you can see, it's been pretty busy at school... all of this and it's only our 2nd day of class (I'm not even blogging about the 36 rolls I had to make + the additional 24 I had to make (me and the other 19 students in the class) to supply the "bistro" with enough bread to make it through the dinner shift.RECIPE:600 gm bread flour400 gm wheat flour (it's tricky to use an "all" wheat recipe;

Country Baguette

2009-04-08T23:07:00.001-07:00

Nothing says "Welcome back to pastry school" like a fresh bread.RECIPE: (sorry... we use the metric system in school)800 gm bread flour200 gm rye flour300 gm fremented dough (recipe to follow)650 gm water30 gm yeast (1/2 this ingredient if using "active/dry" yeast)20 gm saltActivate yeast in water. Mix dry ingredients. Add wet ingredients. Combine until dough comes together. Add fermented dough.

Cheesecake - Party of 1!

2009-04-08T22:54:00.001-07:00

Ok, so here is a way to have your cheesecake and eat it to.What better way to have more than 1 cheesecake (when you're craving)... just make "mini" cheesecakes. Then you can have 2 or 4 and feel good about yourself(or is this just my twisted logic?)RECIPE:*Crust*1 c graham cracker crumbs1/4 c sugar7-8 tbsp butter, meltedPreheat oven to 350.Combine above ingredients thoroughly, and spoon into the

1 banana, 2 banana, 3 banana (bread) more

2009-04-07T07:55:00.001-07:00

On my quest to find the best banana bread recipe, I have to keep finding, baking and tasting all the ones that catch my attention. So here, again, is another recipe.RECIPE:2 c AP flour1/2 tsp baking soda1 c sugar1 egg5 tbsp milk1 tsp baking powder1/2 tsp salt1/2 c butter1 c mashed bananas1/2 c walnuts (optional)Preheat oven to 350.Sift together flour, baking powder, baking soda and salt.Cream

Shrimp Mashed Potatoes

2009-04-07T07:48:00.001-07:00

What could I possibly say... it's SHRIMP and MASHED POTATOES, together. Married. Together in all of their fluffly, flavorful glory.So, again, I owe this one to Paula... however we'll be putting another spin on these REAL SOON.RECIPE:1/2 lb precooked shrimp, chopped1/2 c hot milk1/2 c sour cream1 stick butter (whatever.... do it!)8-10 red potatoessaltpepperpaprikachives (I forgot to use)Slice and

Onions-Onions-Onions

2009-04-07T07:38:00.000-07:00

TASTE ALERT: OMG...when I tell you this "soup" is the most amazing, easiest thing in the world to make, I truly mean it. My husband was nervous of "a whole cube" going into this... but it is WELL WORTH IT)While watching the "Butter Godess" she revealed a couple of her favortie recipes to the world. I, one of those glued to the television screen, used this opportunity to "borrow" it and quickly

No Thought Stir-Fry

2009-04-07T07:28:00.000-07:00

So, I'm starting to develop a theme hear of "no thought" cooking .... hmmmm, maybe that will be my next blog title (lord knows I have sooooo many).Anyway, as I've stated before, sometimes you just want to "think" you can make something, without searching for a recipe. This was the case with my beefy stir fry.Beef Round Eye Stir Fry RECIPE:3/4 - 1lb of beer round eye, trimmed fat, sliced into

Howdy from waaaaay down under...

2009-04-07T07:19:00.000-07:00

Yeah... I wish! I'm so, not "down under" but 'up under' (ha!)So, whatcha been doing? I've truly been missing all of my blogging friends. It's been a really rough couple of weeks dealing with the cancer and chemo side effects. My health has not been the greatest and then just add on the normal stress of every day, and you've gotten the reason why I've been away. I promise not to do so next time,

Chemotherapy Session (#1)

2009-03-24T22:38:00.000-07:00

So, for those of you who do not know (or know me personally) my mother was diagnosed with breast cancer in December 2008. Fast forward a couple of months (I don't think it's right to disclose her personal information) we are now at the point of having to do chemotherapy.I'm happy, and blessed, to report that all has gone well with her first session. She's feeling good and causing trouble around

Buttermilk Biscuits

2009-03-23T09:12:00.000-07:00

Check out this recipe that I tried from The Neeley's (a show on Foodnetwork).I made "mini" biscuits... I really like this recipe and think it's a quick way to make homemade biscuits without all of the fuss.Click HERE for the recipe.

Homemade Beignets

2009-03-23T09:04:00.001-07:00

So these little treats are "all the rage" in the Big Easy.Here's a version that Mrs. Paula Deen taught me.RECIPE: (note - I 1/2 the entire recipe and ended up with like 40)1 1/2 c luke warm water1/2 c sugar1 envelop yeast2 eggs, beaten1 1/4 tsp salt1 c evaporated milk1/4 c shortening (not melted)7 c bread flourconfectioner's sugarActivate yeast in water and sugar; allow to rest and bubble for 10

Sirloin & Blue Cheese Shepherd's Pie

2009-03-23T08:54:00.000-07:00

So there's a first time for everything, and since this weekend turned out to be a pretty cold and windy one, this recipe was a welcomed surprise (and addition to my recipe collection).RECIPE:2 lbs ground sirloin4 slices bacon, diced1/2 medium onion1 pkg mushrooms, slicedsaltpepperpaprika4 large potatoes1 pkg blue cheese, crumbledsour creamolive oilchives, diced - divided1 egg yolk, slightly

Tomato-Shrimp Appetizer

2009-03-23T08:49:00.001-07:00

What a wonderful way to eat healthy and gourmet at the same time.The sauce just tastes like a mild cocktail sauce, so add more or less horseradish as necessary.RECIPE:16/20 shrimp (about 10)2 beef steak tomatoes, sliced thick1/2 c sour cream1/4 c horseradishsaltpepperhot sauceRinse shrimp. Arrange tomato slices on platter, top off with shrimp.In medium bowl combine remaining ingredients, season

Happy St. Patrick's Day!

2009-03-17T13:22:00.001-07:00

Here's (green) mud in your eye.RECIPE:1 bottle of beer (your favorite)3 drops green food coloringCombine and drink :O (*hiccup*)

Banana Bread, sans nuts

2009-03-17T13:18:00.000-07:00

Ok... so I tried this recipe again, because I had some bananas that were getting old faster than we were consuming them (maybe it had something to do with me placing them in the fridge :|) Anyway, I decided to have a second go-round with the banana bread that I made previously. This time I decided to make the recipe, as it was written, and the results were not that great. The bread was slightly '

Macaroni & Cheese-Its

2009-03-17T12:59:00.000-07:00

Yup... that's right. You read the title of this blog correctly... Mac-n-Cheese-It's.So, you know how some chefs/cooks top their mac-n-cheese with either bread crumbs or parmesean cheese to add a little texture to this comfort food, well, I decided (after seeing something similar on Dinner, Dives and Drive-Ins) to top my dish with this kid-friendly treat.Not only does it add a crunch, but it adds

Spiced Up Green Beans

2009-03-17T12:53:00.001-07:00

Everything tastes better with bacon, I always say. And bacon tastes best with garlic and onions sauteed with it. So, to get my kids to eat some veggies, "sometimes" I add a little pork fat to help them slide down their throats.RECIPE:olive oilbacon, 4 slices choppedfrozen cut green beans, 1 pkg2 garlic cloves, minced1/2 small onion, dicedsaltpepperHeat 1 tbsp olive oil in skillet. Sauteed onions

Ceviche

2009-03-16T17:01:00.001-07:00

When you don't feel like cooking, and you don't want a Big Mac... find your local Mexican food "hole-in-the-wall" and order up some ceviche.Eat with tostada chips and some lemon juice and "tapatio".YUM!!!

Tri-color Orzo

2009-03-16T16:56:00.000-07:00

Instead of serving rice, on this particular night... I decided to entertain with ORZO (the other pasta product :)RECIPE:Orzosaltpeperolive oil1/4 c frozen peas1/4 c frozen cornarugalaPrepare orzo per package instructions. Drain.Pour orzo onto baking sheet and drizzle with olive oil, salt and pepper to taste.Allow to cool for 5 minutes. Cook both peas and corn per package instruction.Mix remaining

Garlic Rub Steak

2009-03-16T16:50:00.000-07:00

Sooooo, how are you doing?I know it's been a while, but believe me, there is a VERY GOOD EXCUSE as to why I've been absent from blogging. Let's just say there's a MOUNTAIN of personal issue that I've dealing with, and I have been in the MOOD to blog.But I'm back now... so here's what's been cooking:RECIPE:1 t-bone steaksaltpepperolive oil2 large garlic cloveshandful of sliced

El Salvadorean treat

2009-03-04T09:33:00.001-08:00

My favorite "pupusa-ria" (sp?) is going out of business. This place has been the closest that my husband and I have found to some really great pupusas. It's local, it's cheap and it's good. We're going to miss those days of just running over and grabbing 6 pupusas to chow down with cabbage, plantains, and empanadas.*tear*Here's some of our favorite dishes:Pupusa (with pork, bean and cheese)

Artichoke Heart Flowers

2009-03-04T09:24:00.000-08:00

As you may have noticed in my 2 previous posts, I also had some artichoke hearts creating a beautiful arrangement, and holding all of my wild rice in one place. I love artichoke, especially with some kind of butter, garlic, sour cream "concoction" to go with it... yum!RECIPE:1 artichoke heartsaltolive oil2 tbsp butter2 tbsp garlic, minced1/4 c sour creamCut a portion of the stem off the artichoke

Lemon Basil Swordfish

2009-03-04T09:19:00.000-08:00

...so as I was saying in my previous post, my husband doesn't like salmon, the other fish I was serving for dinner last night. Instead of making him "choke down" my other creation, I opted to make him his own fish dinner. He likes swordfish... so I fed him swordfish.RECIPE:1 swordfish steak2 tsp lemon juice1/4 c olive oil1/2 tsp basil, fresh or drysaltpepperRinse and prepare fish.Combine oil,

Pecan/Walnut Crusted Salmon

2009-03-04T09:09:00.000-08:00

In my quest to eat (just a little bit) healthier, I have made up my mind to add more fish to my diet. As it stands I rarely eat fish (of any kind) on a normal bases. Last night I decided to try and go "all gourmet" and make salmon. But not just any salmon.... pecan crusted. (and when I ran out of pecans... I still had walnuts available :)My husband isn't fond of salmon, so for him we made

Creole-style wings

2009-02-27T08:35:00.000-08:00

The next time you're thinking of making some chicken wings at home... try something other than barbecue or plain baked. Add some spice to your life :)RECIPE:1 pkg chicken wings (12-14 in a pack)saltgarlic powderchili powdercayenne peppersugarpaprikablack pepperonion saltTo create seasoning, mix 1 tbsp of each of the seasonings in a small bowl; mix well.Cut the ends off each chicken wing and then

Hot Red Beans + Rice

2009-02-27T08:28:00.000-08:00

Beans can be tricky. Most people believe that you have to soak them overnight, or for at least 4-6 hours, before you are able to use them in any dish. Well, I have a little trick, that was passed on, for that.Shhhhhh, cook the beans for 20 minutes in a covered pot of boiling water, first. Drain, and then use.RECIPE:Small red beansonions, small, choppedbell peppers, choppedsalt pepperjalapenos,

100th Post & Brauts

2009-02-27T08:16:00.000-08:00

So in all of this excited to get back to "bloggin" about my life... I completely forgot out celebrating my 100th blog post. It's aways a milestone that any "true" blogger wants the rest of our community to know about... I'm not exception.Wooo. Hooo. I blogged 100 times already (well actually this is my 104th posts).Now, on to the food. One thing that my husband and I love quick and easy food.

Monogrammed cookies

2009-02-25T09:51:00.001-08:00

So, one of my closest friends' daughter will be getting married this May.Hmm, now that I think of it, I think she's getting married on my anniversary.Anyhoot, Bren wanted to know if I could monogram some cookies for the happy couple to use as favors for both the wedding and shower.Here is how the came out: (colors = chocolate and "Tiffany" blue)

Shrimp & Roasted Redl Peppers

2009-02-25T08:05:00.000-08:00

I decided to add another veggie to my "shrimp-for-the-week" dish.I added all of the normal stuff (mushrooms, shrimp, green onions), but thistime I added sweet, roasted red peppers and red wine. Yum....RECIPE:1 lb shrimp1 carton of mushrooms, sliced2 slices of rosted peppers (from a jar)2 tsp, minced garlic (in a jar)1/2 onion, choppedgreen onions, choppedsaltpepper1 tbsp olive oil1/2 c red wine3

Straw-Black-Berry smoothie

2009-02-25T07:57:00.001-08:00

I'm back...I'm so sorry for staying away... I've been a)busy, b)celebrating my birthday and c)having computer troubles. I get so frustrated whenever my computer becomes slow. It doesn't seem to matter that I've erased almost everything and that all of my files are now loaded via a disc... it doesn't matter. Oh well.Now on to better news.I've decided to eat a smoothie-a-day to get in some of the

Happy Birthday to me!

2009-02-20T12:40:00.001-08:00

That's right... February 20th is SoCal Pastry Chef's birthday.I turned somewhere between 25 and 45 today... so that gives you some homework this weekend.Hopefully my night will be better than my day. I've been running errands and not sitting still at all.Remember when you were a kid and the ENTIRE DAY was all about you? Hell when I was younger I even use to take off from work for my birthday.Now

Fried Shrimp Salad

2009-02-16T12:42:00.001-08:00

This past V-Day, along with steak, potatoes and mushrooms (this time with a red wine sauce) we had a shrimp salad. The contrasts of textures was a wonderful addition to the soft lettuce, sweet tomatoes, and semi-firm bell peppers.RECIPE:Spring mix of lettucedressing (your favorite)cherry tomtoesred/orange bell peppersshrimp (shell and tail off)pancake mix (your favorite)salt & pepperIn a small

Keepin' with the PORK theme...

2009-02-16T12:28:00.000-08:00

...I ordered this little beauty after watching an "all about chocolate" special on the Foodnetwork. They talked about at least 5 different gourmet chocolate shops around the US, and Vosges was the one that caught my eye. At the moment they're focus is on their "Flying Chocolate Pig" chocolate bar. They have an entire tab dedicated to chocolate + bacon. YUM!It's a piece of chocolate, shaped like a

Chocolate Butter Cookies

2009-02-13T19:11:00.001-08:00

*Warning - Over consumption of these cookies could lead to a major "crash" from a sugar high. Recommendation - EAT. MORE. COOKIES. (then just go to sleep - you won't feel a thing).RECIPE:1 box chocolate cake mix1 stick butter, room temperature1 8oz pkg of cream cheese, room temperature1 egg1 tsp vanilla extract2 c confectioner's sugarCream butter and cream cheese. Add egg. Add vanilla. Mix in

Carmel/Marshmellow Apple

2009-02-13T19:06:00.001-08:00

One way to get someone to eat more fruit is to cover it with sugar. Hey, maybe the bad and the good cancel each other out, and then you've really ate NOTHING!(does this work for you?)RECIPE:Store bought carmel apple dipping kitApple(s) - I used 11 tbsp butter 5-6 large marshmellows*PatienceInsert stick into refrigerated apple. Melt butter and marshmellows on the stove over low heat. Heat carmel

How to warm a pig...

2009-02-13T18:58:00.000-08:00

... put it in a blanket! (hello... is this mic on?)Ok, so I know that some of us have this "fear" of childhood foods. We all have those foods we SWORE we would never eat again because mom made us eat so much of it as a child that we have no desire to eat it. Mine is pork chops!Yes, I know they can be good, especially stuffed, grilled, etc. I. DON'T. CARE.I can't even cook them properly that's how

More Sweetheart Sugar Cookies

2009-02-09T22:10:00.001-08:00

So, I'm still practicing...see my previous post about "Rains and Floods"Take a look at these... I'm getting excited.

Mini Churros

2009-02-09T21:58:00.000-08:00

So... I get tired of only being able to eat churros when I go to an amusement park, carnival or some other "event" where I have to spend lots of money just to get this tasty treat (same with those damn funnel cakes).Well, thanks to the Food Network, and a true desire to have this treat, I decided to give it a whirl.RECIPE:1/2 c butter1 c water1/4 tsp salt2 limes zested (I only used 1)3 eggs,

Nice just Chicken & Rice

2009-02-06T19:13:00.000-08:00

So... I'm in the mood for chicken and rice. But not JUST chicken and rice... Arroz co Pollo. I know what it translates too, but Puerto Ricos version of this dish is WAAAAAAYYYYY better than seasoning up a bird and cooking some rice in a cooker.RECIPE:6 boneless, skinless chicken thighs (the understood meat of poultry)1 tbsp Creole seasoning (Zatarains)1 tbsp olive oil1 med onion, diced3 celery

Oooh, an award!

2009-02-06T09:37:00.001-08:00

Thank you to Salt and Pepper for nominating me for this great award. Who knew "pork candy" would get me such praise. What's next... BUTTERED FAT (j/k)

Lemon Meringue Pie

2009-02-05T16:31:00.001-08:00

The last recipe that I'll revisit is my all time favorite... Lemon Meringue Pie.What is there to say... it's LEMON MERINGUE PIE!It's also another DB challenge recipe (happy reading).Recipe:Lemon Meringue PieMakes one 10-inch (25 cm) pieFor the Crust:¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces2 cups (475 mL) all-purpose flour¼ cup (60 mL) granulated sugar¼ tsp (1.2 mL) salt⅓ cup (

The (mini) Party Cakes

2009-02-05T16:24:00.000-08:00

This next recipe is actually an old DB challenge recipe (so beware.... it's a long recipe). The reason my cake turned out to be "mini" cakes was because I didn't like way my 'normal' size cake turned out. So... I made a bunch of smaller ones, sliced them in half, filled them... and IT WAS ALL GOOD!PERFECT PARTY CAKEFrom Dorie Greenspan’s Baking from My Home to Yours (pages 250-252)Words from

Pork Candy

2009-02-05T16:17:00.001-08:00

I. LOVE. BACON.I truly do not think I can say this enough. So this next "revisit" was a no brainer. Emeril is credited to showing me the true meaning of how to make bacon "even more happy" when he featured this on one of his shows. I can't remember anything else he cooked that night, but I will always remember THE BACON.RECIPE:baconbrown sugarpepperTake however many slices of bacon you are going

Cheesecake Pops

2009-02-05T16:06:00.001-08:00

So, since it's raining... and I'm dead tired... I decided to revisit some of my favorite old recipes.First up... Cheesecake Pops. These are amazing. Just make a simple cheese cake recipe, once the cheesecake sets, roll into small balls; insert lollipop stick, and freeze. Dip in your favorite toppings, and your on your way.RECIPE:(5) 8oz pkgs of cream cheese, room temperature2 c sugar1/4 c flour1/

Happy 2nd Birthday Chris!

2009-02-03T10:50:00.000-08:00

Two years ago today my youngest son was born. At around this time, on that day, he had already received his bath, met his brother and sister and stolen the hearts of both mommy and daddy.Today, my precious Chris is going through "bottle withdrawls" because TODAY is the day that we throw away the bottle and begin potty training (I know... what a horrible birthday gift). Every year on his birthday

Post Superbowl Bliss

2009-02-03T10:23:00.000-08:00

I hope everyone enjoyed the BIG GAME.I did. It lived up to the "hype" and was a really good game, down to the very end.Go. Steelers.So, while watching the Foodnetwork one day, the chef on the show "Big Daddy's House (*laugh*) made these Buffalo Chicken Balls. Of course I don't follow recipes too well, so I just made it up as I went along. If you want the original recipe, please "search" for it on

Banana Nut Bread

2009-01-29T21:45:00.000-08:00

Gosh darn it.I was looking on my FoodBuzz profile and decided to check out who was "buzzin' me" when I came across a person of interest. I took a look at their website and they a great looking photo of some banana bread she had just made (there was even a cute story to go with it). I can't remember who the blogger was, which means I can't give her the 'just' credit that is due her.She is the

Hot Mustard Wings

2009-01-29T21:37:00.000-08:00

This is a good example of some recipes will out EXACTLY how you think they will. For some reason I thought that this was a good recipe to try. The recipe appeared in Rachel Ray's February 2009 magazine. Under the article "Surefire Bets" appeared a picture and recipe for these wings. They looked good, but I still wasn't sure about the whole "mustard" thing.Well, I made them, and that's the end of

Blackberry Creme Tuiles - Yum!

2009-01-29T09:12:00.001-08:00

I'm back in business.For those of you that did not know, I've been a Daring Baker for some time. I wasn't able to complete a few challenges towards the end of 2008, but I requested my re-admittance from the almighty Lis, and my wish was granted!This month's challenge is brought to us by Karen aka Baking Soda at Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from

Pork Drunk Veggies

2009-01-27T21:34:00.000-08:00

Tonight, along with my Costco meatballs and perfectly cooked (in a rice cooker) rice and decided to make some veggies. Trying to get my kids to eat certain kinds of veggies is a task all on it's own. I have to sneak it to them under a mount of sugar, smother them in chocolate... or better yet overdose the veggies on pork, garlic and onions. Not too mad, right?RECIPE:

Lazy Taters!

2009-01-27T21:01:00.000-08:00

Not only was "I" lazy for dinner last night... so were my taters!They just LAID there while I dressed them, and then they didn't put up a fight when we ate them. Awww... don't feel bad for them, it was their destiny!RECIPE:Potatoes (use as many as you need; 1 potato yields 4 taters)Sour creamGreen onionsCheddar/Jack cheeseMozarellaOlive oilSalt, pepper and garlic saltRinse and clean your potatoes

New Product Alert

2009-01-26T00:16:00.001-08:00

Well, well, well. Have I mentioned that I <3 Foodbuzz? (that little symbol means "love"). I get to try some cool products just for being a FT (Foodbuzz Tastemaker). A couple of days ago I received these goodies in the mail (too bad I don't check my mail everyday). Anyway, they are a new type of granola bar by Quaker.I received all three of the new flavors: Dark Chocolate Raspberry Almond, Honey

Honey Wheat Bread

2009-01-25T14:25:00.000-08:00

On my quest to get out some of my baking frustrations this weekend, I tackled a wheat loaf. I haven't been able to bake anything from the book I recieved at Christmas (The Professional Pastry Chef - Bo Friberg) and I thought that now is as good of time as any.RECIPE: (as followed from page 123 of the book) - I scaled the recipe in 1/2 which yieled 2 loaves.1 3/4 c milk (240ml)4 tsp salt (20g)1 c

Cinnamon/Nutmeg Waffles

2009-01-25T14:06:00.000-08:00

There's a place in Los Angeles (there's actually three in the SoCal area) called Roscoe's (we normally don't say the entire name) that by far has the best waffles around. They do "something" to them to make them taste so wonderful. For years (and years) people have tried to figure out the recipe. Is it cinnamon, nutmeg, honey, butter, what? No one seems to know. I remember at one point thinking

Infamous ROYAL Icing

2009-01-24T20:53:00.000-08:00

(ask, and ye shall receive)This icing is what I used to icing and flood cookies. It's great, easy to make,and keeps (refrigerated) for up to 5 days, if stored in an air tight container.RECIPE: yields 4 1/2 cups1/3 c pasteurized egg whites (3 eggs)4 1/2 c + 1 tbsp confectioner's sugar1/2 tsp lemon juice (plus more to taste), fresh lemon juiceEither in the bowl of an electric mixer (w/paddle

COOL word alert

2009-01-23T22:43:00.000-08:00

"Blogcrusing"As much as I would love to take credit for this wonderfully, creative word, I didn't not make it up. Chef T aka Lepkugen is the smart one!

When it RAINS, that's when I make a FLOOD

2009-01-23T21:50:00.000-08:00

Well I guess our luck has run out (for now). While all the rest of the U.S. have been experiencing horrible weather, we've been enjoying temperatures in the 80s, all across SoCal.I know your all secretly hating me.[ducking all of the cyber daggers thrown my way]We yesterday we had a slight drizzle, but today it rained for most of the day. Since rain normally makes for a lazy day (hence the reason

DIY Nachos

2009-01-23T21:46:00.000-08:00

After a long week of cooking, the last thing I want to do is try and "figure out" what my family wants for dinner. My husband will eat anything (veggies included), my oldest son will also eat anything (maybe not all veggies) my daughter... well, she's something special - and is where most of my trouble comes from. The baby... well, he eats off of everyone's plate, mostly sucking off whatever is

A Tasteful Pursuit

2009-01-23T21:28:00.000-08:00

What does it mean to you to be involved in Share Our Strength and to participate in this event to end childhood hunger in America?I would love to participate, in any way that I can, to help share all the wonderful foods of this country, with any and all of the hungry children IN this country. I find it heartbreaking that some children will not have birthday cakes this year, or be able to claim a

This is how you do a SANDWICH

2009-01-23T00:00:00.000-08:00

Ok, I would love to take credit for making a sandwich that looks so go, but I just don't think I can do this justice.Please take a look at this sandwich over at Maman and Gourmand.THIS IS ONE KICK ASS REUBEN!

Egg Wash

2009-01-22T23:06:00.000-08:00

In culinary school they have a funny way of letting you know that the way that you've been doing things for the past 50 years is WRONG. Apparently there's an entire "way" of creating egg wash. What? You didn't know that? And you call yourselves mothers, cooks, men!So, the (*cough*) proper way of creating egg wash is by using 2 eggs. after cracking and emptying them into a strainer, you're suppose

HOT bananas with COLD coffee

2009-01-22T22:56:00.000-08:00

So tonight in my Nutrition class I found out that I'm clinically overweight and that my BMI is slightly over where it should be. Damn.So in all of my "gonna begin making better food choices" HYPE, I came home and made dessert. What the hell... what does a registered dietician know about food anyway?RECIPE:2 bananas, large sliced length-wise1/2 c brown sugar1/2 c dark liquor (I prefer brandy or

America, we now have a new president!

2009-01-19T23:59:00.000-08:00

So I know the "official" ceremony is not for a few hours yet.And I know I may have some McCain/Palin supports that visit my blog. I don't mean any disrespect, but I am one of the many Obama/Biden supporters.Today, history will be made... and I hope we are all just a "little" bit happier to be alive to witness it. I am, and I'm grateful to share this day with my family and friends.Hope everyone

Bad mommy, shame on me.

2009-01-19T23:45:00.000-08:00

On January 15th, my daughter played in her Winter concert. She performed, while playing her clarinet, 4 songs. I was unable to make the beginning of the concert because it was my first night back to school (see me, the doofus, in my chef coat).My instructor, did allow us to leave early on the first night, and I was able to make it for the last song (I know there's a CHP officer somewhere on the

OMG! My first award.

2009-01-19T15:40:00.000-08:00

I'm so excited.(climbing up onto my soapbox)"I'd like to thank all of the bloggers of the world for making this moment possible. Without you, I'd be nothing, and have no one to talk to, share recipes and pictures with or keep me up in the middle of the night. I can't imagine a world without blogging, that world would be a world I wouldn't want to live in. A special thanks goes to 5 Star Foodie

White Chocolate Brioche

2009-01-19T13:22:00.001-08:00

RECIPE:(sorry guys, in culinary school all measurements are metric - get over it)500g Bread flour10g salt75g sugar10g Active dry yeast (use 20g if using "live" yeast)6 eggs63g milk250g butter, cubed and cold1 c white chocolate morsels*This will yield 2 large loaves, or 4 small ones (good for 2 people)Activate yeast in milk (mix together). Whisk eggs. Add dry ingredients into bowl of electric

Steamed King Crab Legs

2009-01-19T13:20:00.001-08:00

RECIPE:Crab legs, however many pounds and kindwaterSteam crab legs for at least 20 minutes. DO NOT BOIL.Duh!

Spinach and Artichoke Dip

2009-01-19T13:12:00.000-08:00

RECIPE: (given to me by Trisha)Garlic, minced (either from a jar, or roast 6 cloves and squeeze out)1 10oz pkg chopped spinach (thawed and drained)1 12-14oz jar marinated artichoke hearts1 jar Bertolli alfredo sauce3/4 c mozzarella cheese3/4 c cheddar/jack cheese mix1/3 c parmesan cheese1 8oz pkg cream cheeseolive oil (if roasting garlic)Crushed red pepper flakes (optional)Place cream cheese in

Pesto Pizza w/ Prosciutto & Pine Nuts

2009-01-19T13:04:00.000-08:00

RECIPE:Store bought pizza dough (no reason in making this a long process when your starving)Prosciutto, dicedMozarella cheese, 2 cupsPine NutsPesto sauce, store bought or homemadeOnions, redArtichokes, drained and choppedSpread pesto sauce over pizza dough. Layer cheese, and other ingredients, ending with pine nuts. Bake until cheese is melted (following the pizza dough temperature requirements.

Dinner Undecide?

2009-01-19T12:59:00.000-08:00

Have you ever had one of those evenings when you didn't know what to cook, and had a taste for EVERYTHING? Well, that's what happened to me and my husband this past Saturday. We couldn't figure out what to eat, and had "thoughts" of different things. What is a person to do in that moment of uncertainty?Make. Everything.And that's what we did. In one evening we had:Pizza Pesto with prosciutto and

Had this been an "actual" emergency...

2009-01-15T21:44:00.000-08:00

My husband INTERRUPTED my blogging this evening to show me this CRAP!!!!!!!:Girl Sell her VirginityHe also informed me that his FAVORITE source for all the latest news is Newser.Check it out and tell me what you think.

Taco Tuesdays...

2009-01-15T21:09:00.000-08:00

... but Thursday's Taco post.My daughter loves tacos. She could truly eat tacos every night of the week, if she had her choice (but she doesn't). What we do at our house is have tacos at least once a week. Children are very simple when it comes to tacos. They normally only want meat, cheese and lettuce. None of that fussy stuff like onions, sour cream, cilantro or tomatoes. Hell my kids don't

Have fun at dinner hon!

2009-01-15T15:33:00.001-08:00

So tonight I go back to school. Not only do I miss my daughter's Winter concert (in which she'll be playing the clarinet) I'm also going to miss this great dinner I'm preparing. You're probably wandering why I just don't wait until I'm home, during the evening, to make this meal. Well, because when you make up something in your mind, and you can't wait to do it, you tend to do it even if it means

1 down...8 more (at least) to go!

2009-01-12T07:45:00.001-08:00

So one of my resolutions this year was to go on at least 9 dates with my husband. On Saturday we were able to go on our first one. Thanks to the handy-dandy iPhone, we "stumbled" across LA Prime Steakhouse and Bona Vista Lounge. I love spending time with my hubby, and the great food, views and atmosphere made it that more "lovely." The views of downtown LA were magnificant, and it was also pretty

The GREAT pancake eating concest of 2009

2009-01-12T07:33:00.001-08:00

So my husband and daughter are constantly battling each other when it comes to eating food. My middle son gets involved sometimes, but on a consistent basis it's those two. Anything from "I bet you can't eat an entire slice of pizza in one bite" to "I dare you to eat a jalapeno pepper and not drink any water." It was inevitable that a 'pancake' eating contest was going to come up. They both love

#19 - Charm Bracelet

2009-01-09T13:01:00.000-08:00

So in the book that I'm reading (you know the one I was talking about previously? ahem - The One Hundred) No. 19 on the list of 100 is a charm bracelet. Since every fashionable woman is suppose to own one, and I didn't own one, I decided to make one for me.I have charms that represent each of my children (1 girl + 2 boys), my love for cooking, my support of breast cancer research, my knowledge of

[Chicken] Georgia on my mind

2009-01-09T12:48:00.000-08:00

So on one of my many ocassions of watching the FoodNetwork, Ms. Paula Deen showcased one of her favorite "quick" chicken dishes. I tried it that night, and I've been making it ever since. I can't tell you how good this dish taste... all I can say is YOU'LL LOVE IT!Promise me that if you decide to make this dish, that you email/blog/whatever me to let me know what you think. Here's PAULA'S RECIPE:

Go BIG or go home!

2009-01-08T10:20:00.000-08:00

My favorite cousin in the whole world, Belvyn, left to return back to PA this week. In order to deal with him leaving I decided to bake and cook for most of the evening. I had lots of errands to run, a meeting, homework, blah blah blah... so I kept busy. Besides In-&-Out burgers, his next favorite food (in CA) are my tacos... sorry, no pics of those today. So I mades lots of tacos, rice and beans

Lemon Poppyseed Cupcakes

2009-01-08T10:06:00.000-08:00

So, I had an executive softball meeting (see NTGSL for more information on that) the other day at my house. I always provide snacks and this time it was the good Lemon Poppyseed (lil) cakes; they were significantly larger than cupcakes.CAKE INGREDIENTS:1/2 lb butter, unsalted at room temperature2 c granulated sugar4 large eggs, at room temperature3 c all purpose flour1/2 tsp baking soda1/2 tsp