My groups take on peach and blueberry cobbler in American Regional Cuisine. Muffins and a cupcake version presented to our chef instructor. They had a sweet and tart flavor and the crust was more like the consistency of a biscuit. This is one of those recipes that can be enjoyed as a breakfast item or a dessert. I would like to take these and experiment with other fruits, recipe coming soon :)
Well I have today off from school AND work today Wahhoooooo (thank you MLK) soooo I thought I’d post another recipe that I did in class. This was during the first week of American Regional Cuisine. Yeah you can buy it canned in stores but nothing beats the real thing made from scratch. The finished product should be white, using too much Worcestshire can change the color but the flavor will still be there. This recipe came out of my text that I use in school. Here ya go :)
New England Clam Chowder
- 10 Cherrystone clams or 2 cups shucked clams, chopped
- 2 cups Water or 1 1/2 cups Clam Juice
- 1/4 cup Salt Pork, minced to a paste
- 1/2 cup onions, 1/4” dice
- 1/2 cup celery, 1/4” dice
- 1 1/2 tsp thyme, choppe
- 1 Tbsp All-Purpose Flour
- 2 cups Milk, scalded
- 4 cups All-Purpose Potatoes, peeled, 1/4” dice
- 1/2 cup Heavy Cream
- 2 Tbsp Parsley
- 1/2 tsp or to taste Tobasco
- 1/2 tsp or to taste Worcestire Sauce
- Salt and Pepper
- Steam the whole clams in a covered pan using the 2 cups (16 ounces, 470 ml) water until they open.
- Strain the broth through a filter or cheesecloth and reserve.
- Remove from the shell, chop, and reserve clams.
- Render the salt pork slowly.
- Add the onion and celery and cook slowly until translucent. Add the thyme; cook 1 minute.
- Stir in the flour and cook to make a blond roux.
- Add reserved broth or clam juice and milk gradually, and incorporate to a smooth consistency. Bring to a simmer and simmer for 25 to 30 minutes.
- Add the potatoes and cook until tender.
- Add reserved clams and the cream; bring to a simmer.
- Add remaining ingredients and correct seasoning.
A beautifully descorated torte that we got to make in my advanced baking and pastry class, European Cakes and Tortes. Each ingredient for each component had to be measured to the gram. If the measurements weren’t precise, and if the temperatures for our layers were off by a single degree, the torte would not have come together. This torte is composed of a very thin cake layer called Biscuit Viennoise. The bottom of the first layer was covered in a dark chocolate candy coating. The top part of that layer was brushed with a coffee soaker then covered with a layer of coffee buttercream. The next biscuit layer was gently placed on top and brushed with the coffee soaker and coated again with coffee buttercream. The final layer of biscuit was placed on top of that. We had prepared a chocolate ganache the day before assembly which was spread on top then left to freeze for about 15min. The final layer was a chocolate glacage which was evenly spread across the top. We then cut the torte to our desired lengh. Think of it as a tiramisu sans ladyfingers. Afterwards I snuck these little tortes out of class on a cakeround and brought them to my co-workers at Starbucks…needless to say, they loved them!!!!!!!!
I started back for my 3rd quarter of culinary school at AI Tenn Nashville and I am loving my classes thus far. This is one of the recipes we did for my American Regional Cuisine class. This class focuses on American food by region i.e South, Mid-Atlantic, New England, Florridean, Tex-Mezx, etc (yes we have a food culture lol). The class made this recipe near the start of class and was one of the first dishes served as part of an appetizer. It’s easy to make and will impress guests if you’re hosting an event or party.
- 1/4cup Bacon
- 2Tbsp Shallots, minced
- 1Tbsp Garlic, minced
- 1/4cup Red Bell Pepper 1/4” dice
- 1/4cup Green Bell Pepper 1/4” dice
- 1Tsp Flat Leaf Parsley, minced
- 1Tsp Lemon Juice
- 1/2cup Unsalted Butter, melted
- 1cup Bread Crumbs, dry
- ToTaste Salt and Pepper
- 24 Littleneck or Cherrystone Clams
- AsNeeded Rocksalt
- 2 Lemons, cut in slices
1. Preheat oven to 400F
2. Cook the bacon over medium until the fat is completely rendered and bacon is crisp
3. Add the shallots, garlic, and peppers and saute’ over medium heat for approximately 2-3 minutes or until peppers are tender
4. Add the parsley, lemon juice, butter, and bread crumbs; combine well and season to taste
5. Cool the bread crumb mix and set aside
6. Open the clams with a clam knife and discard the top 1/2 of the shell. Loosen the meat from the lower shell with the knife. Leave the clams in the shell
7. Place the clams on a baking sheet and top each clam with 1 Tbsp of the bread crumb mix.
8. Bake the clams until they are thoroughly cooked and the bread-crumb mix is crisp, approximately 5-8 minutes.
9. To serve, place rocksalt on a platter and then place clams on top. Garnish the platter with lemon and/or orange slices
I spend every Xmas in New Orleans and though Id share some of the food that I get to enjoy every year. My trip this year was a little shorter but just like every year I ate myself sick. First is a Mufaleta, a sandwich normally sold by the quarter, half, or whole, made with turkey, ham, salami, provolone, and olives.
2nd. You can’t go to New Orleans without having beignets, fried dough dusted in powdered sugar. Normally you’d order coffee to go with it…not in the mood for coffee??? Ice cold milk or hot chocolate are great substitutes :D
I raided a godiva store mwahahaha <3Love<3
my mouth is watering :D
(Source: , via peacemelba-deactivated20121114)
Chocolate dipped peanut butter filled ritz that I did with my co-workers mom. All you need is a pack of ritz, chocolate candy coating or milk,dark,or semi-sweet chocolate, peanut butter, and your choice of decorations. The taste reminded me of a tagalong girl scout cookie :D