Ok, so I can never keep with one project too long. I am like 2 months late in posting. Long story short, I think I am just going to blog about generally all things culinary. My job as a cooking instructor at the YCA has made me more ambitious.
During the summer, I have been working with kids teaching them how to cook. Along the way, I have developed my culinary skills as well. I bake a lot of fresh breads make pasta and pizza doughs. I improvise/mostly improve where I think the recipe falls short in the flavor or technique department. I can chop a whole onion into uniform cubes in under 90 seconds. Anyways, I feel so confident in the kitchen.
I just got this amazing new book. NOT a cookbook, but a book about flavor combinations that helps you create your own recipes and amp up the volume on ones you already have. Example: Yesterday I made braised pork chops with a red onion and balsamic reduction, served with cauliflower au gratin. No recipe, just my own inspirations. It was wonderful! The first non-restaurant pork chop I have ever tasted that was juicy and moist! I think I will be blogging a lot about those whims of creativity.
Tonight however, was a French pastry experiment: Profiteroles with Fresh Whipped Cream and Chocolate Sauce. I must say, I out did myself. Pate a Choux is a French pastry base for cream puffs and among other things beignets and eclairs. I always thought it would be hard, and well it was not easy. I had to start over cuz I did not read my recipe right. 1/2 cup flour ≠ 2 tablespoons flour! But when I fixed it, the profiteroles turned out beautifully!
The heavy cream, although stubborn, eventually submitted to the whisk and whipped up. And the chocolate sauce I literally poured out and licked off the plate! Bon Appetit! Soooo delicious!
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