Day 10

Do you ever have those days where it turns out you are further behind than when you started? Well that day is today. I went in early and made corn muffins and scones, trying to catch up on my skill checks. The corn muffins had to much tunneling and were a tad overdone, no pass. The scones melted into a pile of goo so I didn't even bother letting them finish cooking. Crude.

By the time we finished with lecture and Chef demoed apple pie filling, the quiche dough and par bake, we didn't even have enough time to finish anything. She stayed late for some of us so we could work more. I managed to get my quiche dough done, par baked, filling done, and then baked it off. I also managed to get my flaky dough in the fridge and my apples are peeled and soaking. I was in the kitchen for 7+ hours and then lecture for 2+. Jeesh. I keep wondering if I am just slow but I am not too bad. I have just as much as everyone checked off.



Anyway, here is a video of the apple pie filling (partial anyway, the battery was dying). Plus pictures of a Chef's pie and my baked quiche. I decided on roasted red peppers and chunks of brie for my quiche filling... :)

Tomorrow is berry pie with a lattice top. I am going in early again to try and get one more thing done.

apple strudel

Well, I am back in class after a much needed break. The pace did not let up and we cranked out a few more items on Monday.

Chef demoed strudel and cannoli. The strudel is very fun. We worked on it as a group and stretched it super thin with just our floured knuckles. It was so thin you could see through it! Then we buttered it, filled it with cinnamon, sugar, apples, raisins and bread crumbs and baked it. The kitchen smelled so good with all that strudel baking off! Sorry Denise, there was no banging the dough around. :)

The cannoli were interesting. I have never had one but traditionally they are made with either white or red wine and the dough is rolled really thin through a pasta machine. Then it is cut out in circles, put on a cannoli form, and deep fried. Then we fill it with a ricotta, chocolate, pistachio, orange zest filling and dip one end in chocolate and one end in pistachios. We only got the dough and filling ready on Monday, today we will fry some up!



The lemon pound cake that I baked off and froze before break so I could get it tested for skill check, was good and passed. I am going in early to catch up on some things today. I need to get scones and corn muffins checked off. I also need to practice crepes!

HAPPY NEW YEAR!

As I begin my 4th decade of life (cough, choke, what? 30 this year?), I hope all my family and friends are healthy and happy.

Alan and I wrote out our resolutions and took a moment to contemplate our existence. When you are comfortable and happy it is hard to think of things to improve. But it also important to be truly honest about whether YOU are happy. I spent a good part of my life not taking care of myself and I often did not fill my proverbial bucket. You can bet that I work hard at filling my own bucket now and I will work at overflowing Alan's bucket.

Alan, my best friend, I love you!

Cheers to you and yours.

(photo of Alan and me by K. Huck, used without asking his permission) ;)