The first frame(left to right) was a gift for me by my Aunt Lourdes and Uncle Neptune from Florida, the second one is my favorite with a "kitchen prayer" embossed on it which I found in a thrift store together with the fish, asparagus and tomato clay frames. love collecting such because it adds up to my blogging mode or shall I say mood aside from my great frood passion.
Wednesday, March 15, 2006
Posted by Baking and Pastry Arts Academy at 7:48 PM
Posted by Baking and Pastry Arts Academy at 7:42 PM
Posted by Baking and Pastry Arts Academy at 7:30 PM
Posted by Baking and Pastry Arts Academy at 7:24 PM
Posted by Baking and Pastry Arts Academy at 6:54 PM
I have so much eggs and half gallon of milk in my fridge plus the two guys I live with are craving forCreme Caramel or more known in my country (Philippines)as Leche Flan. The thing that caught me is realizing that I don't have vanilla essence on hand so I simply grabbed my instant coffee powder and diluted it in hot water and added in into the custard mixture. Came out good! Best eaten when chilled.
Posted by Baking and Pastry Arts Academy at 6:38 PM
Onion and Chives Pouche (crepe) with Mushrooms, Buttered Asparagus Alfalfa Sprouts with Spicy Thousand Island Sauce
Posted by Baking and Pastry Arts Academy at 6:25 PM
Yes, we finally have submitted our menu project for this class. The course requires you to think of a restaurant or bakeshop that you would like to put up and concept should be well expressed in the menu. Guess which one is mine? Ofcourse, its the Rice Cake Inc. a store that specializes on sweet and savory rice cakes. Cubiertos is Maynard's project aspiring for a spanish and asian concept. Bel Paese is sang's (our friend) is a french type of restaurant. Composing the menu itself is kind of a challenge but we enjoyed doing it. I could not believe that I am actually interested in pursuing the rice cake business in the near future. Wish us luck!
Posted by Baking and Pastry Arts Academy at 5:48 PM
Monday, March 13, 2006
Last Saturday I promised myself that I will bake something that I miss making. Here it is,my own rendition of
the cake from Baking Illustrated Book. I just came up with two flavors one with strawberry flavor and orange. I actually have let my friends try the product and they did like it. The recipe called for sourcream to make it moist but I thought of adding mayonaise and it came out good. Just made simple chocolate ganache for the frosting.
How to make: Pre heat oven to 325F for 15 minutes. Pan size:9" x 13"
Mixed all the dry ingredients:3/4 c cocoa powder, 1 1/4 c all purpose flour, 1/2 t baking soda, 1/4 t salt
8 oz chopped chocolate,12 oz butter and whisk until smooth.
Whisk together 4 eggs, 1 1/2 c sugar, 1 t strawberry or orange liqueur, 1/2 c milk, 1/4 c sour cream and 1/4 c mayonaise until smooth. Add in microwaved mixture and blend well. Add in all the dry ingredients by mixing slowly using a rubber spatula. Mix just a until there are no traces of flour. Bake at 325 F for 40 minutes. Cool for an hour. Frost and Serve.
Posted by Baking and Pastry Arts Academy at 5:57 PM