Meeting A Food Network Star

 Well today was VERY exciting, I got to meet Celebrity Chef Aaron McCargo, Jr. from the Food Network. He is the host of "Big Daddy's House".  He did a demo of Spaghetti and Asparagus Carbonara. Chef McCargo is full of energy. He talked to us about how important is was for us to follow our dreams and that we have to put in our dues.He also spoke to us about the special diets of people with kidney disease and Diabetes. This was very interesting to know what people on dialysis are able to eat to make their life easier.









On Wednesday we made carrot cake. This was another learning experience. We learned how to make parchment piping bags, and how to pipe leaves out of them. This cake was much easier to make since it has a cream cheese icing.  This was the first cake we made that had alot of piping of something other than shell.



Today was a Lemon Torte. This is made different than any other cake I have every made. This cake you layer into a round mold, which makes it easier to have straight sides and a even top. The Lemon Curd we made for this cake was FABULOUS. It has the right amount of sweet and tartness. On this cake we used Italian butter cream which is made by adding a sugar syrup to whipped egg whites and then you add TONS of BUTTER!!! it is amazing!!!

 

 

Until My next Culinary Adventure,

Marti

Intro to Cakes

Well it is day 2 of my intro to cakes class and I LOVE IT!!!! I am getting to make and perfect things that I have been working on. Today we made a German Chocolate cake which is something I make a good bit, because it is Mr Doyle and my daddy's favorite. But I learned today a different way to decorate.

We also got to make buttercream rose, which is something I have never done. But it was a great learning experiment. Tomorrow we will be making carrot cakes so I will update on how that goes. 

So until my next culinary adventure which will start at 7 in the morning, 

Marti

First week Of Culinary School

Well I made it through my First week of school. YAY me!!! It was tough but fun.

I gave y'all a update on day 1 and 2 so here is the rest of the week. On day 4 and 5 we got to go to the Culinary departments and eat lunch which was AMAZING. We visited Spain and Italy on these days and it was very YUMMY. Also we get to see what other students are doing in the Pastry Arts Floor Here are some pictures of what Art they have been creating

The tasty pastries are some of my favorites to make because they are all correct recipes and most of them are very yummy. The class "How Baking Works" is more like a chemistry class with sweets we are showing why things do not work like why people use a certain amount of each product to make it turn out correctly. I have learned a lot of information making me want to test out some of my own recipes that I have used over the years.

Also this week I have my first practical and my first final of the quarter so please Pray for me!!!
 I am also taking a Food Safety and Sanatation Management class that I will probably not be posting about since it will make me not want to eat out EVER AGAIN!!!

  I have added the recipes for the eggless tasty pastries and for egg custard but if you want any of the recipes just comment and I will give them to you!!!
Day 3 We worked on Fats, oils and Emulsifiers

We talked about saturated fats, unsaturated fats and then those unhealthy trans fats. WE all decided that nothing taste as good as BUTTER, and like I always say everything is better with Butter!!! We made Pate Brisee which is a Pie dough. We used different types of fats which included butter, margarine, lard,AP  shortening,etc

 

Most people use butter or Lard in their pie crust to make the best flakiest dough. Also on this day we made our tasty pastries Fat Free or Low Fat

So from left to right First row is :(top) Sweet potato/ Pumpkin Corn Muffin, Apple spiked pumpkin Bread, Brown Sugar Banana Muffins (bottom) Angle food, Banana Bran Walnut Muffin and Zucchini, Carrot and Apple Muffins

 

 

Day 4 was Sweeteners

 

We talked about all the different types of sugars, syrups and Specialty Sweeteners. This day we talked about why baking with granulated sugars make things rise and syrups such as honey do not.

 

To prove this we made Pound cakes with different ratios of sugars and sweeteners

These are pound cakes that have 0 %, 25%, 50% and 100% (control), 150% and 200% sugar. See how different they look!!!

 

 

Day 5 was the most exciting day for me!!! It was EGG DAY. Having one of Josh's best friends being allergic to eggs, made me want to learn how to make sweets that he was able to eat!!!

 

We made a sponge cake using whole eggs, egg white, egg yokes and replacement eggs. FYI the Egg beaters you buy in the store has ONION POWDER!!!!

 

 

We also made Egg Custard which I was not able to eat

Egg Custard

Milk                           450 g

Eggs, whole                200 g

Granulated  sugar         112 g

Vanilla Extract            8 g

MOP:

1.     Preheat oven to 325.

2.     In a saucepan, bring milk and sugar to a scald.  Set aside.

3.     In bowl, whisk together egg and vanilla.

4.     Gently whisk hot milk mixture into egg mixture.

5.     Divide, 2 oz. each, into ramekins.

6.     Bake in hot water bath until set.

 

These you can see the difference in the colors. It was very neat to see all the different in each one

 

On this day we had many Tasty Pastries All which were VERY GOOD ( posting recipes below)

 

 Zucchini bread, Banana bread, pumpkin flax,

chocolate peanut butter, Wacky cake, coffee cake, snicker doodle

Zucchini Bread (muffins)

Ground flax seed       12 grams

Water                          110 grams

Mix together and set aside.

Vegetable oil              90 grams

Applesauce                 145 grams

Brown sugar               400 grams

Vanilla                         20 grams

Zucchini, grated          280 grams

Mix together and add to flax mixture.

Bread flour                 680 grams

Salt                              7 grams

Baking soda                13 grams

Baking powder           6 grams

Cinnamon                   6 grams

Nutmeg                       3 grams

Sift dry ingredients together.  Add to wet mixture, mixing by hand until well blended.

Portion into paper lined muffin tins.

Bake at 375*F.

Pumpkin Flax Quick Bread (muffins)

Ingredients:

½ cup             flax seed meal

4 oz.               water

1 ½ cups        Demerara sugar

1 cup              pumpkin puree

½ cup             applesauce

1 cup              flour, bread

1 tsp.              baking soda

1 tsp.              cinnamon

¾ tsp.             salt

½ tsp.             baking powder

½ tsp.             nutmeg

¼ tsp.             cloves

1 cup              whole wheat flour

 

MOP:

1.    Preheat oven to 350*F. 

2.    Whisk together flax and water.  Mix in sugar pumpkin and applesauce.

3.    In a large bowl, stir together dry ingredients.  Add flour mixture to pumpkin mixture, stirring until smooth.

4.    Portion batter into paper lined muffin tins.

5.    Bake until toothpick inserted in center comes out clean.

Banana Bread (muffins)

Pastry flour                 180 grams

Bread flour                 105 grams

Baking soda                6 grams

Baking powder           1.5 grams

Salt                              2.5 grams

Granulated sugar       218 grams

Bananas, mashed       820 grams

Vegetable oil              105 grams

Walnuts or pecans     40 grams  (toasted and chopped)

MOP:

1.     Sift dry ingredients into a large bowl.  Whisk together.

2.     Combine oil and bananas.  Add to dry mixture, stirring until just blended.

3.     Fold in nuts.

4.     Portion into paper lined muffin tins, using the blue handled scoop.

5.     Bake at 375*F.

 

 

Wacky Cake (muffins)

Pastry flour                 400 grams

Cocoa powder             42 grams

Baking soda                11 grams

Granulated sugar       420 grams

Salt                              7 grams

Vegetable oil              65 grams

Vinegar                       25 grams

Vanilla extract            9 grams

Water                          442 grams

MOP:

1.     Sift dry ingredients together.

2.     Combine wet ingredients.   Stir into dry ingredients.

3.     Portion into paper lined muffin tins, using a blue handled scoop.

4.     Bake at 350*F, for 15 to 20 minutes.

Eggless Whole Wheat Coffee Cake

Ingredients

·        􏰀  1 cup        Butter

·        􏰀  3 Tb.         Vegetarian Egg Replacer

·        􏰀  1/2 cup      Water

·        􏰀  3 cups       Whole Wheat Flour

·        􏰀  1/3 cup      Wheat Germ

·        􏰀  1-1/2 tsp. Baking Soda

·        􏰀  1 cup         Brown Sugar

·        􏰀  2 tsp.        Vanilla

·        􏰀  1-1/2 tsp. Baking Powder

·        􏰀  1-1/2 cups           Buttermilk

Filling ingredients:

 

·         1/2 cup        Brown Sugar, packed

·        􏰀  1/2 cup      chopped Pecan Halves

·        􏰀  2 tsp         Cinnamon

MOP:

1.     Preheat oven to 350°F.   Combine the filling ingredients in a bowl; set aside.

2.     In a small bowl, combine egg replacer with water and blend well.

3.     In a large bowl, beat butter, sugar, “eggs” and vanilla.

4.     Stir together dry ingredients in separate bowl. Alternately, add flour mixture and buttermilk into sugar mixture. Blend well.

5.     Apportion 1/3 of batter evenly into paper lined muffin tins and sprinkle with filling. Top with remaining batter. Sprinkle remaining filling on top

 

6.     Bake for approximately 15 to 20 minutes, just until cake begins to pull from sides.

 

Eggless Snickerdoodles

Ingredients:

·        􏰀  1 cup                  Vegetable Shortening

·        􏰀  1-1/2 cups           Sugar

·        􏰀  1 tsp.                  Vanilla

·        􏰀  2 Tbsp.               Vegetarian Egg Replacer

·        􏰀  1/3 cup                Water

·        􏰀  2-3/4 cups           Whole Wheat Flour

·        􏰀  2 tsp.                  Cream of Tartar

·        􏰀  1 tsp.                  Baking Soda

·        􏰀  1/2 tsp.               Salt

 

·        􏰀  2 Tb.                   Sugar

·        􏰀  1-2 tsp.               Cinnamon

MOP: 

1.      Preheat oven to 400*F.

2.      In a large mixing bowl, cream together the first 3 ingredients (shortening through vanilla extract).

3.      In a small bowl, combine the egg replacer with the water. Beat egg replacer mixture into the creamed shortening.

 

4.      Sift together the whole wheat flour, cream of tartar, baking soda and salt. Add the flour mixture into the creamed shortening and mix well. Roll into 1” balls.

5.      Combine last two ingredients in a small bowl. Roll cookie balls in the sugar and cinnamon mixture. Place onto paper lined sheet pan

 

6.      Bake for 8 - 10 minutes.

Until My Next Adventure (which will be class in the morning),

Marti