My honey gifted me this gorgeous vintage mink stole over Valentine weekend. It was actually his mother's and - I'm still shocked by this - his sister was going to throw it out! So he snatched it up and made it a gift to me. I wore it out for Valentine's Day dinner and felt like an old time movie starlet.
Tuesday, February 10, 2015
We're still in terrine and tray mode in Garde Manger class - thankfully next week we switch over to sausages and charcuterie. Today we made poached trout in court bouillon, and scallop mousseline terrines on mirrors with tray garnishes of our choice.
Tuesday, February 3, 2015
We're in the terrine phase of our Garde-Manger class and today was salmon mousse terrines on decorated chaud-froid. That's just a fancy way of saying gelatinized salmon and cream, on velouté sauce with more gelatin. So. Much. Gelatin.
Wednesday, January 28, 2015
This is a pretty horrible photo in terms of quality, but I loved my outfit today. I just felt really cute and happy, so I decided to quickly snap a few shots and take what I could get.
Saturday, January 24, 2015
I was making the sticky toffee pudding, with roasted banana ice cream and candied pecans for the restaurant at the college this week. I'm very happy with how the little puddings came out, as well as the plating. Making little 'cookie' bowls for the ice cream is always fun and easy, too.
Thursday, January 22, 2015
Sunday, January 11, 2015
I woke to a world blanketed in snow today, and it felt like a good day to make some soup. I've been meaning to make a batch of this awesome Pumpkin Ale Cheese Soup for months now, and finally I got around to it today.
Now I'm going to enjoy some soup! Cheers!
I always like to add a little more pumpkin puree than the recipe asks - 2/3 of a cup just doesn't seem like enough to me - to give it that added little pumpkin kick. With smoked paprika and dry mustard in here, the flavours need to be robust enough to stand up to those spices.