Recent pastry school grad but still in the professional office drone world. Semi-vegetarian, but don't hold that against me. I'm pretty adventurous as long as it's not red meat.
My most successful dish in my baby was bouillabaisse. Took me hours (from Gourmet, easy to find on epicurious.com) but it was well worth it. I make soup after soup after soup and never get bored using it.
I'm trying to narrow by the places I've been in big groups. Craft comes to mind... we all shared sides, which was fun. Enjoy 26!
Mmmmmm Red Cat
Delizia is always good... especially when you're tipsy
Soutine usually makes them every year. I can confirm that they're good because I interned there :)
I wasn't an avid fan but I would always catch up with his articles on my phone on long bus or train rides. I'm going to miss the ability just to waste awhile being entertained. Guess I'll just have to be on Serious Eats more often. :P
For $16, I would just make them from scratch!
ICE classes are well worth the money!
When you have the awesomeness of the 6 qt pro, the little extra time to scrape means nothing.
Pastry bag! No little Christmas trees but easier to control
Freeze or make the pumpkin walnut cranberry quickbread from last year's cook the book section! So good!
I thought it was pretty funny, especially with the shake weight stuff added in. I rarely watch the show anymore, but go figure that my husband had it on while I was decorating a cake.
Feels like rarely these days. I've been so wrapped up in making cakes for other people that I rarely get to experiment. I have a whole box full of recipes to try... Luckily, tonight was a good night to try something new. Have some chocolate caramels chilling as I type this. Recipe is from a 1966 Women's Day cook book!
My first thought? I wonder if Sandra had a big cocktail time to celebrate? My second thought? Definitely wondering how many tablescapes would make their way to Albany. I'm sure when I'm bored here in good ol' New York, I'll think of some more zingers in the next four years...
Be thankful for chocolate, I say! The chocolate dessert for turkey day is always the thing I can be playful with because all of the other desserts are well established must haves in my family (pistachio pudding bars, pumpkin chiffon pie). I haven't quite decided what I'm going to make this year, but I've been dying to make the chocolate malk cake Sept's Bon App from Momofuku:
I recommend ICE definitely. They have a wide variety of classes to choose from and reasonably priced considering it's in Manhattan
I could watch this all day!!
I feel that I have to give it a chance. When I was in pastry school, my class would often talk about how Top Chef should show us some love... After all, it was the one thing that would regularly get contestants kicked off. Plus, a few of the pasty people are actually from my school, so again, I feel compelled to stick with it. Seemed a little bitchy to me already but we shall see.
Love mine. I'm short on space so it's helpful that's its just a bowl basically... I can easily find somewhere to tuck away. I've found good recipes from food & wine as well as epicurious. The juicer attachment was a help for the sorbets!
I'm heading to Minnesota and the UP of Michigan on Friday. On the menu:
- Friday night fish fry. Really NY, why are we missing this fabulous idea?
- pasties! Mine will be a veggie one because I don't eat meat but many varieties will be purchaed as gifts. I heard my favorite shop now has a drive thru! Amazing
- hard toast... Or as my husband calls it "stale bread". Dried out bread with cinnamon and/or sugar, smeared with "oleo" (ha! Love that) with some coffee.
All of this will be in conjunction with food from grandma, which is too lengthy to list and isn't considered road trip food... But it's the best no matter what it is. Isn't that always the case?
Oh and last but not least I WILL go to an A&W this trip for a float, darn it. Missed it last time.
Bakerella.com has a great red velvet recipe. Easy to make! Good luck
Chicken fingers are one of the main reasons that I'm not a vegetarian. Mmmm
I'm a pastry grad from ICE 09 (I feel like all of my posts start this way!) and I can say my time there was great and it was worth every penny. Of course, I got a partial scholarship, so that helped. :) Anyway, I've heard mixed things about the management program. The bad reviews seem to be from a few people that just took that program. The better reviews came from people who did the culinary and management combined program. I think they got a more well rounded experience that way. I heard it also depends on which teachers you get. What I do suggest is going and taking a recreational division class there. They have a class on how to open a catering business for $350. Maybe start there and then consider moving on to the next level? I started with some of the rec classes and it really helped convince me to spend the money to go pro.
Nightmares from trailing in a kitchen! It's much less pressure trying it at home, I'm sure...
I think I might have to print this out for inspiration. Got a three tiered sucker on my books for July...
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