CAKE!

this cake perhaps?

this lil' number is my attempt at a traditionally decorated cake,
which I had to make for one of my practical exams.
Grade: A+  !!

lemon-scented vanilla cake

with layers of 

vanilla italian meringue buttercream 

& 

raspberry preserves

CAKECAKECAKE

Two lil' cakes I am proud of...

chocolate ribbon cake 

with gold disco dust

&
 layers of 

chocolate hazelnut genoise cake + light chocolate mousse 

chocolate and vanilla biscuit cake 

with raspberry bavarian cream 

I love when cakes decorate themselves!

LUNCHEON

I had the pleasure of sampling several desserts at Del Posto on a recent lunch visit. Del Posto's Pastry Sous Chef  is Chef Roger Rodriguez and he is an alumnus of The Institute of Culinary Education.  During our meal, I randomly mentioned to our waiter that I was a student at ICE and when it came time for dolci an array of beautifully plated delights arrived at our table with Chef Roger following.  It was a true treat. Thank you big time, Chef Roger!

All the desserts were imaginative and polished. I was in love with one in particular: the infamous Sfera di Caprino, Celery and Fig Agrodolce and Celery Sorbetto. I read the reviews and heard the buzz. And now, I totally agree. The textures and clarity of flavors balanced so well together. The little goatcheese cake balls rolled in olive oil bread crumbs are lovely by themselves, add the celery and fig agrodolci's mouthwatering pucker and yep, its is oh-so-nice. For the finish, the celery sorbetto refreshed the palate and prepared me for another entertaining bite.  Each component satisfied me on its own and together, they blended harmoniously. This dish made me stop and think. Awesome. 

 Sfera di Caprino, Celery and Fig Agrodolce and Celery Sorbetto

I can't say enough about this inspired dessert. I liked it. I want to eat it right now in fact! 

Go try it for yourselves cuz Del Posto has a $30 lunch prix fixe. So so worth it.  

SOMETHING TO PONDER 003

"Gentlemen, in the little moment that remains to us between the crisis and the catastrophe, we may as well drink a glass of champagne."
-Paul Claudel

DAILY BREAD

I have been putting a lot of thought into bread these days.  I spent the last many weeks making it, all day every day.  And, now I know that baking bread is like being in an alternate universe, a suspended society.  You think with your hands. That is it. When it feels right you move on to the next step.  The palms of your hands define the process; they determine everything. Bread making is, of course, a science; but, for me it feels more like art with science chasing after it. It is a true extension of self and I currently cannot think of anything more profound...


some samples of my good times with bread: 

 french white loaf

 another french white loaf with a stylistic difference

 the queen mixer: for when the palms of your hands get tired.

 breads with nuts... please! just, walnuts!

 focaccia.  yummmmmmmmmmm.

 hot cross buns :) 

 braided dough

 lemonylemonylemony donuts

 bagels: invite me to brunch and I will make 'em for ya! 

 pretzel: before

 pretzel: after

croissant: close to perfection was achieved in 1 out of 30... 

betta than nothin'.

so...
if you find bread as exciting as I do, start here: !!!!
Tartine Bread by Chad Robertson
It is delightful and user-friendly.

THINGS I'VE BEEN MAKING

fudge making 

chocolate pistachio fudge

the french macaron

macaron with ganache & macaron with swiss meringue buttercream

chocolate elcair

puff choux + eclairs

more chocolate soufflé

 

no frills cheesecake!

DEAR EGGS,

I am sorry for neglecting you. You have always been there for me in ways I didn't even realize: holding things together, giving shape to my shapeless concoctions, making things smooth and stable.

These past two weeks weeks with you have made me realize just how much you mean to me.

So, I am not asking you to forgive me right now; but, I am asking for another chance.  I understand if you need time to think things over.  Heck, if I were you I wouldn’t want to talk to me either.  But, don’t walk away. What we have is real and special. I am lost without you (and I think you need me, too).  

Love,
Rachel


P.S.  I made this in honor of you... 
Chocolate Soufflé