Waiting for Snow

Above: Marzipan Snowman...edible.

We're waiting for snow. Patiently. But waiting. Please snow come to Poughkeepsie!

Early Night!

 And I just finished up this piping homework! Whew! No more piping until the New Year! Now it's time to study hard for the written exam on Monday and two day practical starting Tuesday! Wish me luck!
-cream puff

Life @ the CIA

My daily schedule starts with either work or working out. Then around 11:30am I eat lunch. Recently I have found a new kitchen that I enjoy...it is called "Fun with Food." It is always fun, and interesting...mostly fun. Then I review for class, then I go to class at 1:30pm. Around 6pm I eat dinner. Hopefully at "Fun with Food" and then I go back to class until 8:30pm. Then I go back to my room and do piping homework. My life has been filled with lots of piping homework at late hours. The patterns usually look like this (above) and I study them and recreate them with chocolate piping gel on a sheet of cardboard wrapped in plastic wrap. Then I go to bed around 11:00pm.

I really like my days! And I hope to be posting more about school and what I've been learning! I have another plan and that is to turn my current graphic design website into a food portfolio! Wish me luck!

Everyone is talking about it...

On the last day of Thanksgiving break...there was one thing that really caught everyones attention. It was this cup of coffee. As each person slowly emerged from their bedrooms and entered the kitchen. Everyone oood and ahhhhd at this beautiful cup of coffee sitting on the kitchen table. DD had woken up a little before everyone else and made this irresistible cup of coffee. I think her and Portman both have futures in the coffee business! I will let her share her coffee making secrets with you. Until another post!
-Cream Puff

Oreo Cupcakes

Meet buttery sticks. Meet buttery sticks meet oreo cupcakes. I made these as the nondairy option at then end of our dinner over Thanksgiving break. While buttery stick and carrot chopper ate these delicious cupcakes the rest of us enjoyed warm chocolate souffle! The recipe for that will be coming soon!

Buttery stick asked me to make these cupcakes after finding a recipe on the internet. They were so simple and fun! What a great surprise to find a whole oreo on the bottom! You'll definitely need a glass of milk with these little guys! I used my vegan chocolate cake recipe to make these and then a vanilla frosting on top. But any chocolate cake and frosting mixture would work. The composition is quite easy. In a cupcake pan, place liners first and then an oreo like the picture above. I used doublestuff! And then pour batter on top and bake normally!

Almond Crescents

These cookies were apart of my cookie practical last week. They are quite simple to make and delicious! I would recommend making these this year for the holidays!

16oz almond paste
8oz sugar
3.5oz egg whites
to taste lemon zest

sliced, crushed almonds
chocolate coating

1. With paddle in a kitchenaid mixer add almond paste, sugar and lemon zest until the mixture resembles small peas.
2. Add the whites slowly and scrape often.
3. Once the mixture is homogenous, scoop even portions (or use a no.100 scoop) into a bowl of sliced, crushed almonds.
4. Roll balls into logs an inch and a half long and shape into crescents.
5. Bake at 350 degrees F until light brown. Dip in chocolate when they are cool.

Lemon Meringue Tart

Unfortunately school has been quite demanding and I haven't been able to post as much as I'd like to. I wanted to share a piece of my practical from last week. This was my lemon meringue tart that I made for my Tart Practical last week. The components of this dessert are a sugar cookie dough, lemon filling, and shell border done with swiss meringue that I torched! I think I have changed from a pie lover to a tart lover!

Sweets

The best part of Cream Puff honing her baking skills is that she teaches the Red Queen many new techniques and keeps EVERYONE pleasantly plump, thoroughly enjoying delectable treats! OO La La!

Cooked Greens over Brown Rice

I can't think of anything tastier than fresh organic greens lightly sauteed with a hint of garlic, red pepper flakes, & just a touch of salt. The greens are served with black eyed peas and slices of mushrooms, sauteed with onions, garlic, and ginger. What truly makes this dish appealing are the hidden flavors of garlic and ginger. In addition, fresh or dried thyme is a wonderful earthy spice which can be added to the sauteed onion mixture. This dish comes together quickly for a hearty and healthy meal any day of the week. Simply get the rice cooking and by the time its finished, the remaining ingredients are prepared and cooked. I had a few beets on hand so roasted them up while my rice was cooking. Enjoy!

Chicken & Hash-Variation on a Theme

A lovely surprise for this meal was the finishing gravy prepared from the roasted chicken juices, butter, and fresh rosemary! The lemon juice in which the breasts were marinated added a nice tang to the gravy. Most of the cooking is done stovetop. Before cooking, the chicken breasts have marinated for about an hour in grape seed oil, lemon juice, diced garlic, jalepeno pepper, salt, and cajun seasoning.

While the breasts are marinating, begin chopping a simple mix of root vegetables, such as turnips, yams, and russet potatoes, into bite sized pieces. Toss the vegetables with grape seed oil and Penzeys Herbes de Provence, a blend of spices that includes lavender, thyme, rosemary, basil, oregano, chervil. Add vegetables to a slightly preheated skillet and toss frequently cooking on medium-medium-low. Once vegetables begin to soften add coarsely chopped red and green peppers. A few minutes before serving add chopped garlic and green onions, salt and pepper.

While Hash is cooking, sear the chicken breasts in an oven safe skillet on medium heat for about 3-4 minutes each side. Deglaze the skillet with about half a cup of dry white wine. Once wine is reduced by half add a cup of simmering low-sodium chicken broth and finish cooking the chicken in the oven at 400 degrees for about 8 minutes or till the breast centers reach 160 degrees.

A special thanks to Kent Rathbun for his Cajun Roasted Chicken Breasts with ‘Shrimp Jambalaya Hash’ recipes. And Nick Stellino for hosting him on his show!

Healthful & Bountiful Eating

This post is for Carrot Chopper, and ALL vegan supporters! This lovely salad is organic and FULL of nutrients. And the Red Queen thoroughly enjoyed it with a few turns of the pepper mill, some grassy olive oil, and balsamic vinegar, yummy!

Rachel's Chili Chocolate Almond Cookies

If you can't stand the heat, stay out of the kitchen! These cookies are HOT! The heat from the red hot chillies adds just enough spice to these decadent chocolate treats. Enjoy with a little vanilla ice cream or glass of cold milk. The recipe is compliments of Rachel....a fellow student of AM's at the Culinary Institute of America.

Chile Chocolate Almond Cookies

1 1/2 cups of semi-sweet chocolate chips

1/4 cup butter/margarine, softened slightly

3/4 cup granulated sugar

1 large egg, slightly beaten

1 1/2 teaspoon vanilla extract

3/4 cup unbleached flour (all purpose)

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon baking powder

3 Tablespoons crushed dried red chillies

1/2 cup almond slivers

Place 1 cup of the chocolate chips in a 1-quart microwave safe glass bowl. Microwave, uncovered, on medium for 2-3 minutes, stirring after 2 minutes until chocolate is smooth and mixed. Do NOT burn (can also melt on stove in double boiler) let cool slightly.

Preheat oven to 350 degrees. Lightly grease cookie sheet.

In a large bowl, cream together butter and sugar. Slightly beat egg and add to utter mixture with vanilla extract. Stir in melted chocolate.

Combine flour, salt, cinnamon, & baking powder in a bowl. Gradually add butter mixture, mixing well after each addition. Stir in mixing well after each addition. Stir in chile pepper, almonds, & remaining chocolate chips.

Drop batter in clumps of about 1 Tblsp. each onto lightly greased baking sheets, leaving about 2-inches between cookies.

Bake 8-10 minutes. Cool cookies on a wire rack. ENJOY!

Filet Mignon in a Port Cherry Reduction Sauce

Another Cook's Illustrated Classic, preparing this Pepper-Crusted Filet is easy and well worth the steps. Poor a glass of sparkling water or red wine and enjoy the process. To accompany each 7-oz center-cut filet is a lovely Port Wine Sour Cherry Reduction Sauce. For Port-less' birthday celebration, The Red Queen paired the 1-1/2" thick filets with Sweet Potato Gnocchi in a mushroom sauce, topped with chopped goat cheese tossed with parmesan, fresh cracked black pepper, and toasted pine nuts.

French Toast

Port Man, you've outdone yourself! A touch of almond extract and freshly milled nutmeg added to the milk and eggs is crucial. Topping the toast with a healthy serving of local yogurt Finger Lakes Farms and a drizzle of local syrup Trout Brook Sugar House is the ultimate finish. Enjoy!

Basic Cheese Souffle

Port-less, Cream Puff, and The Red Queen were staying at a wonderful B&B in Vermont, just east of Montpilier, Pie-in-the-Sky. The lovely couple that own and run the B&B are gracious hosts and take great care to make their guests feel at home. In our mid-forties, Port-less and The Red Queen agree that this has been their most pleasant and relaxing experiences away from home. Included in the experience is a carefully prepared gourmet breakfast. Port-less was so impressed, he referenced Julia's recipe. I must say, I can hardly wait for the next souffle!!!