Scripture Case Pattern

Friday, July 30, 2010

My prize!

Here is my prize for being married to Tim for 5 years! Yay!
We got it in Mexico on our anniversary cruise we took back in April... haha Don't worry, we got it appraised and inspected here in the USA and everything is gen-u-ine.  It's worth over double what we paid. Everyone, go to Mexico for jewelry!  You'll get a steal!  I'm totally in love with it.  I got the sapphire band last year and decided to wear them together.

Wednesday, July 28, 2010

The 5 Mother Sauces

Here are the 5 mother sauces:

1. Bechamel
2. Veloute
3. Espagnole (brown sauce)
4. Tomato Sauce
5. Hollandaise

Hollandaise is pretty much the only mother sauce that we use by itself.  Tomato sauce can be used plain, but we usually add other ingredients to it.  When other ingredients are add to a mother sauce, it is then called a small sauce. Bechamel, Veloute and Espangnole are pretty bland by themselves.  Hollandaise and Tomato definitely have enough flavor to stand alone.  There you have it!

Tuesday, July 27, 2010

Veggie Tales

Here's some interesting tidbits about some veggies:

It's best to salt your eggplant before cooking it. Eggplants are filled with cells that contain water and are surrounded by tiny air pockets. Heat will squeeze out the air and if the eggplant has not been salted, oil will then seep into the collapsed air pockets and the eggplant becomes soggy. BUT, if you salt the eggplant beforehand, it draws the water out of the cells. The cells then collapse causing the air pockets to collapse also which then in turn makes it so that oil can't seep into the tiny pockets.

Did you know that the hotness of a pepper doesn't come mainly from the seeds? The seeds do carry some heat but the majority of the heat comes from the "ribs" of the pepper (the white internal veins). So you can greatly reduce the heat of a pepper by cutting out the ribs and seeds.

I was asked for the Cream of Carrot Soup I made in class, so I figured I'd share it with everyone! Yay!

Yield 1 gallon

6 oz butter. (preferably unsalted and clarified)
6 oz onion, peeled small dice
1 lb 10oz carrots, peeled small dice
4 oz flour
1 gallon and 3 cups (158 fl oz) Vegetable stock, hot
6 oz Rice
4 egg yolks
4 fl oz Heavy Cream
salt and white pepper to taste

1. Melt butter in stockpot.  Add the onions, and sweat until translucent.  Add the carrots and sweat for 5 minutes.
2. Dust the carrots and onions with flour, and cook for 3 minutes.  Add the hot vegetable stock and bring to a boil.
3. Add the rice, reduce the heat and simmer the soup until the carrots and rice are very tender.
4. Puree the soup with a blender; strain through a chinois and return to the stove
6. In a small bowl, whisk the egg yolk, and then add the cream to the egg.  Temper this mixture into the soup, and heat to 165 F.  Remove immediately from the stove or the soup will break.  Taste and season with salt and pepper as needed.
7. Serve in preheated cup or hold at 141 F.

Nutmeg and clove would be yummy additions.  Sorry that everything is by weight.  That's how we do everything at school.  It makes for more consistent results and a better product.  If you'd like/need the recipe for vegetable stock, let me know.  It takes about an hour to make.

If there are any other recipes or knowledge you'd like me to share, please let me know. Lata!

Monday, July 26, 2010


Are you dyslexic?  No? Yes?? Maybe???  Well, my sister is. Check it out... HERE

Sunday, July 25, 2010


So this is my amazing cooking attire.  Really, there's nothing better.  Let me draw your attention to the 'one-size-fits-all" black and white checkered pants. Quite stunning, right? I love the fact that I get to wear this to EVERY class that deals with cooking, whether it's a lecture class or a lab class.  Sure, in the lecture classes I don't have to wear the hat, apron and neckerchief (yes...I do have to wear one those), but still...I have to wear the checkered pants, coat and the most stylish non-slip shoes.  Why can't they make non-slip shoes more cute? Why do they have to be the most tacky shoes in the store?  I have never felt so less feminine than I do when I wear this uniform, BUT I do get to go to school and talk about food ALL. DAY. LONG. How cool is that?  I'm totally loving it, except for the math class that I have to take.  You see, BYU said I didn't have to take a math class because my ACT scores were high enough, but nooooo, The Art Institute said that the only thing my ACT scores are getting me out of are all the "pre-college" classes.  Lame.  So, here I am, stuck taking college algebra.  Sitting in that class is the only time that I actually feel like I'm in school.  I love how I get to eat, sleep and breath food and cooking.  It's my favorite.  
   The first week of class, we learned everything you could imagine and then some about stocks...white stocks, brown stocks, vegetable stocks.  This past week was focused on soups...mmmmmm.  We made a mean Minestrone and Cream of Carrot soup.  Soooooo, good.  The other 4 soups that I made, I wasn't too fond of.  Next week, we're learning about the 5 Mother Sauces.  Yep, that's what they're called.  All other sauces derive from one of the 5 Mother Sauces.  Who can name me all 5?  Anyone? 

Tuesday, July 20, 2010

Check it out!

I know, I's been like 15 years since I last posted.  Sorry.  Life has been SUPER crazy with starting culinary school and the bajillion other things I've been doing.  I'll post about the school stuff really soon...promise.

I just wanted to inform you all of a new blog my ma just started.  It's a cooking blog, and her food is delish.  It's probably in your best interest to check it out (HERE).