Scripture Case Pattern

Friday, October 29, 2010

Oh geez, I'm having a hard time finding the time to do anything other than school, homework and being a mom. I'm lucky if I get to eat or sleep. This quarter is kicking my butt (but unfortunately my kinda large butt has not been getting smaller), BUT I love it (the school thing, not the inability to lose some of my excess junk in the trunk).  The IKEA thing was awesome. I'm glad I got to have an opportunity to spend time with those amazing chefs and bounce ideas off of them.  This past Tuesday, in between my 8am-11am class and my 6pm-11pm class, I got to go to Park City and help out the top Chefs in the state with a fine dining event held at the Waldorf-Astoria. It was amazing.  The food was incredible and by the end of the day I was unbelievably exhausted and woke up sick the next day. Fun.  

At the Waldorf event, I was preparing a dish with finger limes. These little, tiny limes (about 1 1/2" long and 1/2" wide) are from Australia.  Their citrus pocket thingys look like caviar and are used as garnish.  A little tiny container of them (the container is about the size of those plastic containers that blackberries and raspberries come in - the small square ones that are only an inch or so deep) costs $50!!! Crazy!  Their taste is a little bit milder than a regular lime and has a little bit of a salty taste to them.  Also, wine ice cream is all the rage right now and we were serving a bunch of that.  It's got a 5% alcohol content and can be quite easy to get a little drunk off of since it's in a dessert form.  I didn't try any of it, but everyone who did was in love with it.

So, my wonderful cousin, Stacy, has shared her Monte Cristo Souffle recipe with me/us. I haven't had the time to make it yet, but I'm pretty sure I'm going to do it within the next week and I'll take some pictures of it, but until then, I will share with you her recipe.

Monte Cristo Souffle

1 loaf white bread
3 oz thinly sliced ham
6 oz thinly sliced Swiss cheese
3 oz turkey breast, thinly sliced
8 eggs
2 C half & half
1 C milk
1 T. sugar
1/2 tsp. salt
dash of cinnamon

Strawberry jam, powdered sugar

Grease a 9 x 13-inch glass pan. Remove crusts from bread and butter each slice. Place a layer of bread in pan, buttered side up, tucking and trimming to fill in gaps. Cover with all the ham and half the cheese. Repeat bread layer. Top with all the turkey and remaining cheese. End with final bread layer. In mixing bowl, combine eggs, half and half, milk and seasonings. Beat well and pour over layers in pan. Refrigerate 3 hours or overnight. Bake at 325 for 1-1.5 hours until puffed and golden brown. Warm the jam and brush over baked soufflĂ© and dust with sugar.

I can't believe that in just a few weeks I'll have a one year old and a 4 year old.  What happened to my babies??  My boys are so awesome.  I can't believe how happy they make me.  It's indescribable.  I'm constantly overcome with love and happiness when I watch them and think about them.  I sure do love these little guys. Sorry for the poor quality of the pictures, they were taken on my phone.

 For some reason, Kade LOVES to fill his mouth full of food and then just chill like that. He'll crawl around and play with food hanging out of his mouth. He's weird.

I totally think Gavin looks like Kade in the picture with the funny glasses on.
Gavin's back pack was lame and boring, so I fixed it up for him.  I made sure to add his favorite things to it: dinosaurs, scary bones, cars, bugs (mostly centipedes), and the color green (his name is in green).

I will try and be better at updating and sharing some of the DELICIOUS food I've been making in school.

Wednesday, October 13, 2010

Something a little exciting!

Two celebrity chefs are coming and are going to do a FREE food demonstration at IKEA this Saturday from 2-4. They needed two people to help out with prep work and the presentation itself and asked the head Chef at my school if he would get them two students.  I was one of the ones Chef Krause chose! YAY!  It's going to be a broadcasted event and one of the directors works for the Food Network or something like that. Sweet!  I'll be there from 10:00-4:30, but the actual event starts at 2.  Come on over and check it out!

Wednesday, October 6, 2010

Odds and ends and a secret...

Yay! Keep the breakfast suggestions coming! I love it!  If you have more than one suggestion, give it to me!  I have to fill up an entire menu for my "future" restaurant.  I haven't figured out the type of restaurant I want to do yet, but hopefully by the time I have to do the lunch menu I've got it figured out.  One of the objectives of my school is to have us prepared to open our own restaurant upon graduation, so many of our classes are about how to design and set-up our own restaurant, and then for the capstone we make a portfolio of all of our restaurant plans.  We have to do everything from designing the layout and figuring out the color palette we want, right down to the menu and pricing and our mission statement...kinda exciting.

So, I learned a little secret to making perfect cookies from one of my teachers, Master Pastry Chef Sam Major.  If you add about 1 T. of corn syrup to your cookie dough recipe, it gives the cookies a soft interior and a slightly crunchy exterior...mmmmmmm.

Want to know one of the best feelings? Making something the chef can't stop complimenting or eating. Yeah, it definitely feels good.

I'm getting into more exciting cooking classes, so hopefully I'll have lots of yummy recipes to share with you.  I'm taking an intro to baking and pastry class and an American Regional Cuisine coarse.  I have these classes from 6-11pm Mon-Wed.  It kinda makes my stomach hurt from eating so late, but it's still lots of fun.  Right now we're focusing on New England cuisine so tonight we're making clam chowder and peach and blueberry cobbler.  I've never liked clam chowder, but maybe this time I will (I doubt it, but I'll still give it a small try)?  Anyways, sorry I've only been talking about food.  Maybe something different in my life will pop up and I can chat about that, or maybe not...

**Stacy, could, do you mind sharing that Monte Cristo recipe? If you're ok with sharing it, you email it to me?**

Tuesday, October 5, 2010

Want to help me make a menu or three?

In one of my classes this quarter, I have to come up with a menu for breakfast, lunch and dinner.  I thought it might be fun to get some ideas and contributions from you guys!  Would you be willing to help me?? First up I have to make a breakfast menu.  What are your favorite things to order/eat for breakfast?  Give me the name of the food and a brief description of it.  You can be as detailed as you want in the description.  Describe it in a way that would make you want to buy it!  In a few weeks, the final draft of my menu will be done and I will share it with you.