Culinary Boot Camp Week 4

Tonight we learned poaching and braising. I braise meats, especially ribs, so I was pretty familiar with this technique.

Tim asked me what we did in class tonight. I said we learned how to poach chicken. Now remember this is the guy that last week thought we were learning how to trust our chicken. He said "Poach chicken, did someone shoot the chicken on someone else's property"?

I've never poached anything before and I am not sure it's a technique I will use. I like my chicken or fish to have some color to it. While the fish and chicken we poached in class had wonderful sauces, they were very pale and just not as appealing as a nicely browned piece of meat.

We also learned about "mother sauces". Mother sauces are the five "grand sauces" as defined by Auguste Escoffier. Escoffier was one of the most famous chefs in the early 1900's. The sauces are Bechamel, Espagnole (the base for demiglace), Tomato Sauce (creamy, not marinara),Hollandaise and Veloute. We made Veloute. It was a wonderful, creamy sauce we used on the poached chicken. Veloute also makes an excellent base for creamed soups. I think my first veloute at home will be the base for Cream of Mushroom soup.

Next week is the final class in the series.

Devils Food Cake with Peanut Butter Frosting - SMS

I can't remember the last time I made a layer cake. I was digging in the cabinet where I keep the baking pans and pulled out the round pans. Apparently I've never baked a 9" layer cake...my round pans are 7". I had enough for the two 7" rounds and 6 cupcakes.

We went to see our friends Karen and Larry in Kansas City this weekend. We had this cake for dessert last night. This recipe called for strong black coffee. I was a little concerned because Larry doesn't like coffee at all. I tried one of the cupcakes and couldn't even tell, so I knew we were good!! I made the frosting as Karen from Karen's Cookies, Cakes and More suggested. It was sooooooooo good! I can't imagine following the frosting recipe in the cookbook, seriously 6 sticks of butter???!!! I am all about rich, decadant desserts but that would have been too much, even for me!!! The cake was fabulous! This was my favorite SMS so far and you can bet I will be making this cake again...SOON!

This weeks recipe was chosen by Holly of Phe/MOM/enon. Holly you rock! This recipe was the best! Visit the SMS site to see what finishing touches all of the creative SMS bakers put on this delicious cake!!

Culinary Boot Camp Week 3

Tonight was my favorite night so far! Of course, I forgot the camera! We roasted a chicken the chef had brined prior to class. We learned how to truss a chicken. I was telling my husband and he said "You learned how to trust the chicken?".

The techniques for tonight's class were dry heat methods, roasting and grilling. We grilled pork chops and served them with a delicious mustard sauce. These were the most tender pork chops I've ever eaten. They were marinated in a simple marinade of oil, worchestershire, garlic, and salt and pepper.

We made Spinach with Bacon and Pine Nuts. Bacon makes everything yummy! Our other side dish was glazed sweet potatoes. They were beautiful and delicious.

I am really enjoying these classes and it's only increasing my desire to go to cooking school. Next week poaching and braising. I've never poached anything, so I am looking forward to learning about this technique.

Roasted Delicata Squash

I've never tasted delicata squash. The nice thing about winter squash is they keep so well. I picked this one up several weeks ago at the farmer's market and it was perfectly fresh when I used it last night.

Squash is so easy to prepare. The biggest challenge is cutting it in half. The secret to making cutting it in half easier is to put in the microwave for 60 seconds prior to cutting. It softens it just enough to make it easier.

I cut the delicato squash in half and then cut the halves in half again. Drizzled them with olive oil, sprinkled with salt, pepper and a little brown sugar. Topped them with some fresh thyme. Bake at 425 degrees for 30 -40 minutes until the squash is soft when tested with a fork.

I found the delicata squash to be a milder flavor than butternut or acorn but still earthy and delicious.

Pumpkin Cookie Cakes - SMS

What do you think of when you think of pumpkin? Everyone has their own special pumpkin memories. I love to remember October and pumpkins as a child, carving the jack o lantern, trick or treating. I also have a special memory of my mom's Pumpkin Bread. My mother passed away when I was 16 and her recipes are those special memories I still cherish today!

As a child, Pumpkin Bread and Pumpkin Pie are the two things I can remember eating. Blogging has allowed me to create new recipes made with pumpkin. I like pumpkin but I can't say I love pumpkin! This week's Sweet Melissa Sunday's recipe is Pumpkin Cookie Cakes. For me, you need to love things made with pumpkin to love this recipe. My favorite part...the cream cheese frosting. I was using leftover frosting, so I didn't have as much as I would have liked.


Thanks to Debbie of Everyday Blessings of the Five Dees for choosing this recipe. Visit the SMS site to see all of the links to the group of talented and creative SMS bakers!

Indoor Gardening - Week Two

During the first few weeks the AeroGarden needs very little care. It requires very little watering, if any. The first feeding is at the end of the second week.

A few of my herbs are starting to show signs of life. The basil was the first to peek out of the pod. The sage is showing signs of life. Nothing happening in the mint, chives or parsley pods.

If I remember right the herbs really start to grow in week three. There's so little change from last week, I didn't take a photo.

Just Like White Castle...Only Better!

We have a wonderful bakery in town, Rotella's. They have the best bread, buns and rolls and even better, they have a bread store. When I was there a couple of weeks ago, I noticed slider buns in the freezer section. How perfect! I've been going to make sliders but hadn't found the right size bun.



Sliders

2 pounds hamburger (not too lean or the sliders will be dry)
1/2 cup dried onion flakes
Salt & Pepper
Shredded Cheddar or Monterrey Jack Cheese
Slider Buns

Preheat the oven to 400 degrees. Sprinkle the onion flakes in a 9 x 13 pan. Gently press the onion on top of the ground beef forming one large patty. Season with salt and pepper. Bake 15 minutes. Remove from the oven, drain and pat with paper towels to absorb the grease. Bake for another 5 minutes. Sprinkle with cheese and bake 5 more minutes. Remove from the oven and let sit for 5 minutes. Cut into bun size squares and serve with your favorite burger toppings.