Christmas Cookies
my favorite tradition to start off the holiday is getting together and decorating sugar cookies with family and friends. this year is sugar cookie – holiday mittens.
Recent Posts
Travel eats ~ Capitol Grill Hamburger
Best Burger in Lodo is with my parents and eating at the Capitol Grill. Truffle Fries and to die for.
Holiday Cookies
Book Review ~ “A Treasury of Great Recipes” Mary and Vincent Price
I had picked up a treasury of great recipes and serendipitous found it to be the travels of Mary and Vincent Price. The wanderings are chronicled from Dodger Stadium to London with recipes included. In Vincent’s writings he shared his “appetite for life”. Pages of […]
The Market Place “Quaker Caramel Rice Crisps”
the #freesample from Kroger is a Quaker caramel bag of rice crisps. They are lovely sweet, buttery and low fat. brought to school to share. Snack time with gluten-free #QuakerRiceCrisps. there are three flavors, cheddar, sweet & spicy chili. What’s my favorite flavor – Caramel. Let’s […]
Book review ~ Chasing Bocuse
Competition sharpens the skills.
the compelling read of the American Culinary team in pursuit of international competition. The Story strikes a cord with me as competition is ingrained in out industry.. this is not a challenge on personalities nor heightened situations. With no disrespect to competitions on FoodTV today – food competitions have a different intensity and carry a different weight. The competitions such as ACF approved competitions, Culinary Olympics and Bocuse d’Or reflects real life industry where ingredients run out and you need to create through trial of fire and still have excellence… I agree with Chef there is nothing but cooking, finished product and judging.
Toad in the Hole
2018-10-13 22:32:10
Serves 4
Toad-in-the-Hole for staff meal
Ingredients
- Bacon and Potatoes: 8 slices of thick bacon, 8 shallots thinly sliced, 1 1/2 pounds fingerling potatoes cut into circles, salt, pepper, chives, sherry vinegar.
Toad-in-the-Hole
- Four 1/2 inch thick slices of brioche, 4 tablespoons unsalted butter at room temperature, 4 large eggs, 1/2 cup grated Parmesan cheese, black truffle.
Bacon and Potatoes
- Blanch the potatoes. cook the bacon crisp about 10 minutes. add 4 teaspoons of bacon fat into a skillet and cook the shallots until caramelized. about 3 minutes. add the blanched potatoes to the skillet. Season with salt and pepper. Transfer to the oven and roast until crisp. about 15 minutes. stir as needed.
Toad-in-the-Hole
- heat a non stick pan over medium heat. Cut a circle out of the center of the brioche. add the brioche to the pan. toast until golden brown. Flip the brioche and a bit of butter to the hole. crack and egg into the hole.
Finish
- Turn the oven to broil. remove the potatoes and season with chives and sherry vinegar. Broil the egg until the whites are set.sprinkle with cheese.;
- Serve bacon , potatoes and eggs.
Notes
- During the competition - comfort food during the event is a must. the culinary string from the movie "run away bride" is what is your favorite egg dish for breakfast? Found in the pages of Bocuse d'Or the favorite breakfast of the comis chef Greg served to the team is toads in the hole. In the recipe notes "during the last week of training, we found a good use for those extra black truffles!". A serendipitous find.
Adapted from Chasing Bocuse
Adapted from Chasing Bocuse
Culinary Daughter https://www.culinarydaughter.com/
ISBN 978-3-791-38369-9
Book Review ~ “The Essential James Beard Cook Book”
Essentially the culinary stories are the strings and the strength of the Essential James Beard Cook Book. A collection of 450 American Cooking recipes. This one of my favorites .
Book Review ~ Larousse Gastronomique
The worlds greatest culinary encyclopedia should be on everyone’s shelf. Culinary tastes have changed since its initial publication – however the basics have not. It is the indispensable source since its initial publication by chef Prosper Montagne’ in 1938. ISBN 978-0-307-46491-0
Book Review ~ Meringue by Linda Jackson and Jennifer Evans Gardner
French Meringues
2018-10-12 02:06:48
Cook Time
2 hr 30 min
Ingredients
- 4 large egg whites, room temperature. 1/4 teaspoon cream tartar, 1 cup superfine sugar.
Instructions
- beat to soft peak. add sugar , beat to firm peak. bake for 90 minutes. turn off heat and leave in the oven for an additional hour. Cool.
Adapted from Meringues
Adapted from Meringues
Culinary Daughter https://www.culinarydaughter.com/
Chocolate Chip Clouds
2018-10-12 01:22:05
cloud like confections low in fat, high in protein
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
- 3 large egg whites, room temperature, 1/8 tea cream of tartar, 3/4 cup superfine sugar, 2 table spoons unsweetened coca powder, 1/2 tea vanilla extract, 2/3 cup semi sweet chocolate chips.
Instructions
- Preheat oven to 200F. whisk the egg whites until soft peak. Gradually add sugar on high until stiff peak. mix in cocoa powder, vanilla and chocolate chips. Bake for 90 minutes
- can be stored with out toppings for up to 5 days or freezer for a month.
Notes
- magic of meringue. beating egg whites causes protein to unfold. the egg whites recombines into a new structure around air bubbles. adding acid, such as vinegar, slows the coagulation so more air can be added. sugar stabilizes the beaten eggs and pulls water from the egg whites.
Adapted from Meringue
Adapted from Meringue
Culinary Daughter https://www.culinarydaughter.com/
Book review ~ “They Way to Cook” by Julia Child
The Way to Cook by Julia Child. The forward and acknowledgements speak to the title coming from six one-hour videocassettes of the same name. I watched these on You-tube and they are good. I had my Papa explain what videocassette technology. The introduction stated a […]