Culinary School [fin]

About a month ago I had my final practical of my culinary school career. It seems like only yesterday I was posting about my first week, learning how to concasse a tomato and jabbing my palm with a paring knife (the first of MANY battle scars), going through an embarrassing amount of note cards, and discovering a love for butchery during our meats block. There … Continue reading Culinary School [fin]

My Version of the Grasshopper

It seems that there are a thousand different grasshopper recipes. Some come in pie form, others seem more cakey (did I just make up a word?). I’ve been working with acetate and ring moulds at work recently as well as reading Christina Tosi’s Milk Bar recipe book where I fell in love with their approach to cake design. Using acetate to hold the cake together … Continue reading My Version of the Grasshopper

(Liz) Lemon Cupcakes? I WANT TO GO TO THERE.

Lemon Cupcakes Filled with Lemon Curd, Topped with Lemon Frosting, and Garnished with Candied Lemon Peel      Like Elizabeth Lemon, these cupcakes can seem a bit over-the-top but in reality they are divine. The cake is light with very bright, crisp flavor.The curd, frosting, and candied lemon peel all offer another layer of texture and sweet, tangy flavor to the dessert. If all of this … Continue reading (Liz) Lemon Cupcakes? I WANT TO GO TO THERE.

Vanilla Balsamic Reduction

I know when most people hear the words ‘balsamic vinegar’ their first inclination isn’t “I’D BET THAT’D TASTE DELICIOUS ON ICE CREAM!’ The thing is, balsamic vinegar is really just a starting point leading to a variety of enticing dressings, dips, and sauces. One of my favorite ways to use BV is by reducing it down to a thick, coat the back of your spoon, … Continue reading Vanilla Balsamic Reduction

Black Bottom Cupcakes

What, you may ask, is a black bottom cupcake? Its part chocolate cake, part cheesecake and part toothsome frosting goodness… I think I could have stopped at any of those words and already had you hooked, right? (This recipe was adapted from the Hummingbird Bakery Cookbook.) For the Chocolate Cake Base: 1 1/2 cups all-purpose flour 1/2 cup plus 1 tablespoon sugar 1/3 cup unsweetened … Continue reading Black Bottom Cupcakes

Chocolate Butterflies!

These are actually really simple to make. Have some recipe sized index cards (4″x6″), and parchment paper cut to equal size handy. fold them in half so that it creases down the middle.  Next you’ll need some chocolate, generally the waxy, less pricy, melting chocolate is best… Hell, almond bark would be perfect! Put the chocolate in a plastic pastry bag (or ziplock bag) and … Continue reading Chocolate Butterflies!