CRÈME BRÛLÉE

Hello Friends,

I know we have been all about the savory aspects of cooking, now lets try something sweet! I love cooking and everyone knows it...but what people don't know is that I love to bake just as much. This past week in my Baking and Pastry class we did custards. Although I dread going to this class every week, twice a week...the results are always delicious and I learn more then I expect.  And the one I love the best of course is Crème Brule. This is a very easy and fun recipe to make. All it takes is a few ingredients and even fewer steps to create a beautiful and impressive dessert.

BAKED CRÈME BRÛLÉE

Yield: 10 Servings, approximately 4 oz.

Method: Baked custard

Milk	8 fl. oz.
Heavy cream	24 fl. oz.
Vanilla bean, split	½
Granulated sugar	7 oz.
Egg yolks	6 oz. (10 yolks)
Granulated sugar	as needed

1. Combine all ingredients in a bowl.
2. Strain the mixture through a fine sieve into a pitcher or large measuring cup. Scrape the vanilla bean with the tip of a paring knife to remove the remaining seeds; stir the seeds into the custard.
3. Preheat the oven to 325°F      . Arrange the ramekins in a 2-inch deep hotel pan or baking dish. Pour the custard into the ramekins. Set the pan of ramekins inside the preheated oven, and then carefully pour enough water into the pan to come two-thirds of the way up the sides of the ramekins. Bake until just set, approximately 45 to 50 minutes. Start checking the custards early; baking time will depend on the thickness and depth of your ramekins. The custard should be set, not soupy, with only a small area of jiggle in the center.
4. When the custards are done, carefully remove the baking dish from the oven and allow the ramekins to cool in the water bath. When the ramekins are cool enough to handle, remove them from the water, cover with plastic wrap, and refrigerate at least 4 hours or up to 2 days.
5. Sprinkle the tops of the custards with granulated sugar, then immediately caramelize the sugar with a propane torch or broiler.

"I think every woman should have a blowtorch." -Julia Childs

-Elena

Trussing a Chicken the How To

Hey Hey!
Welcome back. Today we are going to go over the steps in trussing a chicken and the roasting process. So here is what's on deck; Chef Rob is doing a great demo for those of us that are visual learners and I will be explaining and going through a recipe for you. This is an easy and impressive way to make your family and friends say "WOW!" No need to spend crazy money on those roasted chickens at the store anymore.


For the Demo you need:
Whole Chicken
Kitchen Twine
Cutting board

Now that we have gone through the how to of trussing a chicken lets roast this baby and eat it!

Ingredients:
Whole Chicken- Trussed
1/2 oz Salt
.05 tsp Pepper
1/4 tsp Paprika
1/8 tsp Thyme-dry
1/8 tsp Rosemary-dry
1/4 cup olive Oil

Preheat the oven to 375*F. Begin by rinsing the chicken and patting dry with a towel. Mix all of the spices together to create a rub. Rub the chicken down with the olive oil or butter based on preference and then with spices. Place in a roasting pan.  So the chicken looks like this ------------------------>

Bake 20 minutes for every pound of chicken. This was a 2 lb. chicken so it took approximately 45 minutes. Make sure to take the temperature before cutting into the chicken. Temperature should reach at least 165*F.

Now, don't think you have to stick to the spices above! Mix it up and do your own style of chicken. This is also great with lemon slices and Italian seasoning. Don't be afraid to make up a combination of spices you like. With out the risk, you will never get that delicious reward.

Now that our chicken has cooked, let it rest for at least 10 minutes. Once rested cut into and enjoy! Our class enjoyed it with some Pommes Anna and Broccoli with Hollandaise.  YUM!!! Below are some pictures!

Good luck trussing your chickens! Feel free to post and send me pics of your creations!


 "I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it." - Julia Childs

-Elena

Chicken Waterzooi

Hello Lovely people!

So the weather here in Michigan has been less then perfect with the rain and the storms so what does one do? Cuddle up on the couch, watch a Disney movie and eat some soup! This soup is one of my favorites! It's warm and comforting. Don't let the ingredient list scare you away. Its more then worth it! Before you begin here's a quick lesson on some simple vocabulary.

 

Sachet d'Épices:is a small cheesecloth sack containing herbs and spices used to add flavor to stocks, soups and sauces. It translates literally to "bag of spices" in French. Common items included in a sachet d'épices are:

• dried thyme
• parsley stems
• bay leaf
• whole peppercorns
• whole cloves

Blond Roux: roux is a cooked mixture of generally equal parts flour and butter, that is used to thicken soups, sauces, and stews. The butter is melted gently, the flour is added, and the mixture is stirred and cooked over medium heat to remove the taste of the uncooked flour and to begin the roux’s thickening process.

 

Yield: 1 gal

 

Ingredients

chicken, whole 3 ½ lb (trussed)	1 ea
Chicken Stock (cold)	1 gal
Sachet d'Épices	1 ea
carrot (1/8-inch x 1 1/2-inch)	5 oz
celery (1/8-inch x 1 1/2-inch)	5 oz
turnips, white (1/8-inch x 1 1/2-inch)	3 oz
potato, russet (1/8-inch x 1 1/2-inch)	8 oz
leeks (1/8-inch x 1 1/2-inch)	4 oz
Blond Roux  (cold)	12 oz
egg yolks	3 ea
cream, half & half	20 fl oz
salt	1 tsp
pepper, ground white	1/2 tsp
parsley, fresh (chopped)	1/4 bunch

 

Directions

Place the chicken, stock, and sachet in a  2- or 3-gallon  stockpot and bring to a boil. Reduce to a simmer. Simmer for 45 minutes, skimming the surface if necessary.
While the chicken is cooking, prepare all the vegetables (wash/dry/cut to size). Bring 4 quarts of salted water to a boil. Parcook each vegetable separately until they are al dente. Shock each in ice water and drain.

Carefully remove the chicken from the broth, using the trussing string and a spoon to support it. Place it in a bowl or on a pan and let it cool. Remove the chicken meat from the bones and skin and cut into 1/2-inch dice.

Strain the chicken broth through a chinois(strainer) lined with damp cheesecloth. Return the broth to the pot and place it over medium heat. Add the roux, whisk until smooth, and bring to a boil. Reduce the heat and simmer for 30 minutes to 40 minutes.

Add the vegetables to the soup and continue to simmer for 5 to 10 minutes, until the vegetables are tender.

Combine the egg yolks with the half-and-half. Temper the liaison with the hot soup and then add the liaison to the soup. Do not boil the soup after the liaison is added, as it will scramble the eggs in the liaison.

Add the diced chicken meat to the soup and heat through.
Bring the soup to serving temperature. Season with salt and white pepper. Garnish with the parsley.

 

 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” - Julia Childs

-Elena

Did I Mention What We Do Is Dirty?

Hey all!
I was so excited to go to class today and make some awesome food...and of course as soon I get there...there is no water. How does that even happen at a culinary school??? But being as we pay approximately 40$ an hour, of course we don't get to go home. Ladies and Gents, its cleaning day! So what does that entail you may ask? Well, the truth...everything...I mean down to the wheels on the tables. But to give you an idea of how detailed we had to go here is a before picture...looks pretty good doesn't it? and then the after...what fun...said no one ever...


Before



After

...and just because I love pictures! Here is a few class mates posing for that awkward cleaning pic...thanks for reading this unappetizing post! I promise the menu tomorrow is much more delicious! 

"If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?" -Julia Childs

-Elena

Culinary School-Behind the scenes!!

Oh hey that's me!

So you have decided you want a sneak peek into the life of a culinary school student? Wow. Way to go! before you read further on, know this career choice is not for everyone...yet everyone seems to want to be a chef. Reality of this profession is simple. There is no fame, no fortune...just a lot of sleepless nights and an aching body to tell you "Job well done!." So I guess a little bit about myself...
I am a student at the Art Institute of Michigan in Novi. Halfway through my program. But don't let that silly hat fool you, I am a Central Michigan University graduate with a Bachelors in Business, Hospitality, Food Administration and Leadership. So you may ask...why the change in careers? The truth is I have always wanted to wear the silly white hat...but being realistic is something my parents have pushed me to be. Don't get me wrong they support my choice in this crazy career I'm choosing...but having a back up plan doesn't hurt either.

This blog is going to be the daily going ons of what I do in class. If lucky, instructor videos will be included. But don't fret Recipes will be a priority. Who needs a degree to be able to make a delicious meal? I'm here to spill the beans!...ha-ha did you see what I did there?

-"Find something you’re passionate about and keep tremendously interested in it." -Julia Child's

-Elena