Goodness & Goodies

I Give Up.

2012-01-24T14:53:00.000-08:00

My children have multiple food allergies. I do, too. And, I've always thought that I was completely aware of everything that bothered me, until recently. I seem to have some sort of threshold for certain foods by themselves, but when combined with others, I get sick. Starting today, I'm embarking on an allergy elimination diet. I'm afraid it's going to be pretty difficult, but it will be better than feeling sick each and every time I eat something.

In addition to the "Top 8" allergens, I'm also eliminating all additives, preservatives, citrus, nightshades, sweeteners (except maple syrup), and coconut. I eat a LOT of coconut (and drink coconut milk), so I'm going to avoid that for a little while to see if there are any reprocussions, good or bad.

Today has been a fairly easy day. I've eaten fruits and veggies, rice cakes with cashew butter, and I've had lots of water and some plain jane iced tea. I'm afraid I'll get bored with this after a while. But, once again... I just want to feel better.

Happy New Year!!

2012-01-03T13:54:00.000-08:00

I resolve not to make any resolutions. =)

But seriously...

This year is all about health. Positive changes, slowing down, taking stock of one's life (well, mine), and taking back my health. I've been pretty ill since I started pastry school, and I know it's because I was constantly breathing flour, consuming foods that were "unsafe" for me, and not caring as much about my health as I should.

This year, I'll be participating in both the pure living plunge and well balanced platter health focused blog events. I'm also making sure to get in those extra greens. I've been reading a lot of information about juicing and green smoothies. Starting 1/1 - I'm drinking my greens every morning. Kale for a couple days, some romaine here and there. This morning started out with a whole head of romaine hearts, half a green apple, frozen strawberries, a couple bananas, and some ice water. It looks disgusting, no doubt about it. However, it sure did taste good!

Bottoms up!!! =)

Vegan Magic Cookie Bars.

2012-01-03T06:18:00.000-08:00

Yes, I said vegan. Seriously. Yum.
This cookie bar thing has been a favorite of mine since childhood. I used to make them with my grandma, and then... naturally, I'd get sick because I'd eat all of them. I really had a wicked craving for these little devils and I wanted to take a treat to our annual Christmas party with our extended family. However, I wanted to be try to myself and my non-dairy children and create something we'd all enjoy.

I started looking for different ways to create the silky sweet texture of sweetened condensed milk. Then it hit me... why not use coconut? I added some brown sugar to a pan of coconut milk and let it come to a boil. Once that happened, I reduced the heat and let it cook down for about 30 minutes. I let it cool, completely, then stuck it in the fridge till the next day. Alas... sweetened condensed coconut milk.

The next day, I continued the recipe as it's normally made with some slight alterations. I used vegan chocolate chips, and instead of a graham cracker crust, I used crushed pretzels (Snyders Gluten Free) and vegan butter for the crust base. I also left out the nuts, due to the allergies in the family.

They turned out quite amazing. In fact, I had people asking for the recipe *as* I made it, not as they are typically made. I just wish I'd taken a pic, though... they looked exactly like their non-vegan uber unhealthy counterpart. Ahh, they were delicious!

Ohhh goodness, gluten free & vegan Eggplant Parm!

2011-11-10T16:47:00.000-08:00

I stumbled across an absolutely amazing blog the other day, called Oh She Glows. The very first thing I saw on this blog was vegan eggplant parmesean. Of course, I knew I had to try it. I made a couple simple changes, firstly - I sliced the eggplant lengthwise. I used gluten free Panko, and I made me own "famous" vegan cheese sauce.

I served it with corn pasta and wilted spinach. Oddly enough, my husband loved the eggplant but refused to eat the pasta. Tomatoes get me every time. =)

The picture is crud since I took it with my cell phone. I was too hungry to go get my camera.

I absolutely loved this. But, I do not know how it'll hold up to reheating. My thought is... not very well. We'll see tomorrow.

Vegan French Toast

2011-11-10T07:50:00.000-08:00

Oh yes, it can be done!

My disclaimer is this, if you dislike bananas you aren't going to like this very much.
However, I love bananas. LOVE them. And, I love this French toast.

It could not be any easier -
Mash your banana up with non-dairy milk of choice. I used coconut.
Add in some cinnamon, or orange juice... whatever you want to make your toast YOUR toast!

Dip the vegan bread into the banana/milk/cinnamon mixture - toss in a preheated pan (or on a griddle, if you are lucky enough to have one) and fry as you would normal French toast.

I slapped some Coconut butter and pure maple syrup on mine - and it was totally delish, as well as uber filling.

(Note: I used Deland Bakery Millet Zucchini Bread)

Vegan Chilaquiles

2011-11-07T10:36:00.000-08:00

This is going to be our dinner this evening. It looks so good, I can't wait to try it!

Chilaquiles Casserole

2 TB olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 green pepper, chopped
1 28oz. can diced tomatoes
1 tsp. cumin
1 tsp. oregano
1/2 tsp. sugar
salt and pepper to taste
1 15oz. can black beans, drained and rinsed
1 15oz. can sweet corn, drained and rinsed
tortilla chips
2 cups vegan cheese (I am going to use Daiya Pepperjack)

1. Saute onions, garlic and green pepper in olive oil until soft.
2. Add tomatoes and spices. Bring to a boil and then simmer on Low for about 10-15 minutes.
3. Spray a medium baking dish with oil. Spread a small amount of tomato sauce on the bottom of the dish. Spread a layer of tortilla chips. Add half the beans and half the corn evenly over the chips. Ladle half the sauce and sprinkle half of the cheese. Repeat with another layer of chips-beans-corn-tomato sauce. Save the other half of the cheese for the end.
4. Cover with aluminum foil and bake at 350 degrees F for 20 minutes.
5. Remove foil, turn oven up to 400 degrees F. Sprinkle the rest of the cheese on top, return to oven and bake uncovered for 5 more minutes or until cheese melts.
6. Serve with avocado chunks and a dollop of Vegenaise or vegan sour cream.

Halloween Fruit Salad, Yummy Yummy!

2011-10-31T10:42:00.000-07:00

As you know, my little guy has about a million food allergies. Halloween is always a giant pain for us. He's never been trick or treating, but we always have an awesomely fun night with friends, passing out candy and playing, "guess the costume."

This year, I decided to go healthy with the halloween treat for his class party. I usually make gf/vegan cupcakes for everyone. It's kind of fun, actually - none of the kids realize that my cupcakes are allergen friendly. They just know that they are delicious. Anyhow, this year I made tiny little jack o'lanterns out of oranges and filled them with a fruit salad made of apples, grapes, oranges, and pears. I mixed all the fruit with a coconut cream whipped cream and marshmallows. I really hope the kids enjoy them.

I am so happy with the way the "whipped cream" turned out. I'd seen the idea on other blogs, so I thought I'd give it a whirl.

Instructions:
1 (full-fat) can of coconut milk
1 tbspn agave nectar
1 tbspn pure vanilla

Step one involves waiting. I am going to start keeping a can of coconut milk in the fridge for whenever it might be needed. The coconut milk has to be refrigerated overnight to allow the fat to solidify.

When opening the can, be sure to NOT shake it, you want the solids on the top. Carefully, scoop out the opaque solids and put them in your stand mixer. (drink the leftover water, it's healthy and delicious!)

Add the agave and vanilla - and mix using your whip attachment (or hand mixer). I let mine go about 5 minutes or so.

This is what it should look like:

Totally decadent - and safe for my little diary allergic kiddo!!!

Speculoos

2011-10-31T07:29:00.000-07:00

So, I learned something new this week while watching the Top Chef Just Desserts finale. Speculoos. Apparently, it's a spread made from ground up cookies. Matthew, from TCJD, said that it's kind of like peanut butter. Since my kids are allergic to peanuts, peanut butter substitutes make my ears perk up.

I did a little investigation and found a recipe for the actual cookie that Speculoos is made from. I bake by weight, not volume, so this works for me. At some point, after I do some experimenting with using gluten free flour in the recipe, I'll convert to a volume recipe for those of you who are not baking by weight.

500gr flour
375gr brown sugar
250gr butter
½ tbsp cinnamon
1 tbsp spices (ginger, nutmeg etc)
2 eggs
100gr almonds (powder)
Mix all the ingredients together and leave the mixture in a cold place till the next day.
Roll out the dough. Cut it into shapes (squares, not squares etc)Place all on a cooking tray.
Cook for 15min at low heat.

After the cookies are baked, you grind them up into a find powder - making essentially a flour from the cookies, then you toast the flour before using it. Sounds pretty darn yummy to me!! =)

On a different note, Congratulations to Chris - this seasons winner of Top Chef Just Desserts. I called this win early on. =)

Blueberry Dump Cake

2011-10-28T19:33:00.000-07:00

Yummy Blueberry "Dump" Cake

I always have blueberries in the house as they are one of my youngest kiddos' favorite foods. This easy peasy recipe was adapted from the Engine 2 Diet book by Rip Esselstyn. In his book it's actually called "Blueberry Dumpster Fire Cobbler." Due to the fact that all my baking is gluten free, I had to substitute the whole wheat pastry flour, and I chose to use Better Batter GF All Purpose Flour. By using the GF flour, this actually turns out more like a cake than a cobbler, but it was absolutely delicious, just the same. It was just what I needed to fill my need for sweets after dinner.

2/3 cup GF AP Flour
1 1/2 teaspoon baking powder
1 tablespoon vanilla
2/3 cup milk substitute (I use Silk Coconut Milk)
3 tablespoons either agave nectar or maple syrup
2 cups blueberries

Preheat oven to 350. Combine the flour and baking powder in a small bowl. Combine wet ingredients in another. Add the wet ingredients to the dry ingredients and mix until smooth. Pour batter into a nonstick 8" square pan. (I don't have this particular pan so I sprayed a glass pan with cooking spray). Sprinkle blueberries over the batter. Bake for 45 minutes or until browned.

This is especially delicious with lemon sorbet.

Chocolate Chunk Blondies

2011-10-01T07:35:00.000-07:00

This recipe is slightly adapted from Cybele Pascal's Allergen Free Baking Book. Her recipe calls for her own blend of gluten free flours, Boom Choco Boom bars, and Xanthan Gum. The gf ap flour mix I have already has xanthan gum in it, so I eliminated that. I also used dairy free chocolate chips rather than the bars.

2 1/2 cups plus 2 tablespoons Better Batter GF AP Flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
3/4 cup spectrum organics shortening
3/4 cup raw sugar
1/4 cup plus 2 tablespoons firmly packed light brown sugar
2 teaspoons vanilla
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons coconut milk
1/4 plus 1 tspn coconut milk
6 ounces chocolate chips

Preheat oven to 350. Lightly spray an 8x8 pan with (gf) cooking spray.
Whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer, fitted with paddle attachment, combine shortening, sugars, and beat on medium speed until light and fluffy. (about 2 minutes)
Add vanilla and egg replacer - mix for about 20 seconds.
In three batches, add flour and coconut milk - starting and ending with flour mixture.
Fold in chocolate.
Spread batter evenly in your baking pan.
Bake for 40 minutes or until lightly golden brown, rotating pan half way through.
Remove from oven and let cool on cooling rack for 15 minutes before cutting.

Enjoy!!!

Celiac Camp!!!

2011-07-17T11:37:00.000-07:00

My little girl just returned home from an entire week of camp. Yes, my Celiac daughter went away to camp. Some of you are thinking, "How's that possible with her dietary issues?" The answer, The Great Gluten Escape! One full week of "normal" sleepaway camp, with every single meal prepared by a resident Chef... every single meal 100% free of gluten!!!

She had the best time ever!! The theme this year was The Great Chicken Run. They combined the movies "The Great Escape" and "Chicken Run" and made it into a super fun week for the kids.

At first, my husband and I thought the cost of camp was a little expensive, and weren't sure we'd be able to swing it. But, in the end... our daughter's desire to *know* that she's not the only kiddo out there who is affected with this issue. We've already decided that she'll go back next year. She made wonderful friends, and had fun cooking, playing games, and swimming. I am SO happy that this camp exists!!

Vegans Love Chocolate.

2011-06-27T19:22:00.000-07:00

I remember someone once telling me that vegans can't have chocolate. That's so untrue. Chocolate, by nature, is dairy free. It's not until it's heavily processed that dairy is added to it. When I was young, I really had a strong dislike for dark chocolate but as I've gotten older, my palette has matured and my love for dark chocolate has taken over. I now have a strong dislike for milk chocolate.

Anyhow, I've been livin' vegan for a week now and tonight, I had a massive chocolate attack. I have to sent a great big thanks out to Rip Esselstyn, and his Engine 2 Diet book, for supplying me with a terrific chocolate sauce!! I had a big old bowl of coconut milk ice cream, with bananas, cashews, walnuts, and a big old glop of this sauce. It was uber delicious, and it made enough so that I have some left for tomorrow.

So, this (new) vegan can have her chocolate....and eat it too!!

1 teaspoon cornstarch
1/2 cup water
3 tablespoons agave nectar (or *real* maple syrup)
2 tablespoons cocoa powder
1 teaspoon vanilla

Mix cornstarch with small amount of water until no lumps remain. Whisk in remaining water, nectar or syrup, and cocoa. Cook in a heavy saucepan over low heat, stirring continuously until the sauce thickens.

Enjoy!

Recipe © Rip Esselstyn - The Engine 2 Diet

Thai Me Up!

2011-06-27T14:23:00.000-07:00

One of my new favorite things on the planet... the "Thai Me Up" salad at Unforked. It's mung bean sprouts, green mango, toasted coconut, peanuts, multicolored carrots, and a delicious red miso dressing. It's vegan, and it's delightful and refreshing! I can't wait to go back and have another!!!

A New Feel to My Blog - Coming Soon!

2011-06-21T11:45:00.000-07:00

I love my blog. Seriously. But, there I'm all over the map with recipes and such. Some gluten free (as a reflection of my lifestyle), some not.... as representative of my classical culinary training.

However, from here on out all my recipes will be gluten free, and all recipes will be vegetarian - most will be vegan. I'll even dabble a bit in raw foods! I've had a culinary shake-up, and now it's all about health!!
=)

Professional. Certified. Graduation!

2011-05-21T22:03:00.000-07:00

I did it. I walked at graduation, which is something I initially had no intention of doing. When I mentioned that I didn't want to walk, my children become a little irritated with me. So, for them... I decided to just suck it up and go for it!

The most fun of the evening was getting all dressed up, getting the kids all dressed up, and introducing them to my Chef as well as the other chefs and culinary professionals at the college. My daughter ate duck rillete, only because I told her that I 'thought' it was chicken. She loved it, incidentally.

After dining and visiting with friends and classmates, I put on the my merlot colored cap and gown, and headed over to the gym for the ceremony. I walked.

Update- June 10: I received my diploma in the mail today... I'm am now "Professionally Certified" in the baking and pastry arts. I graduated with Honors, and as a member of Phi Theta Kappa International Honor Society.

Graduation Menu

2011-05-17T19:24:00.000-07:00

I may be done, but I wasn't finished. I was called in today to help with preparations for the hospitality students graduation reception. I spent the afternoon helping Chef Prater and Chef Sturmer with busy work. Chef Praer had me washing (seemingly) a ton of rice so he can make horchata. Chef Sturmer kept me busy making pumpernickel toast points and crostini.

I got a sneak peak at the menu for the reception and it just made me smile, and I have to admit, it made me really glad to be a part of the culinary school!

Graduation Reception

Culinary Arts, Pastry-Baking, F&B, Hospitality Management

~ Spiced reisling gelee' with tapioca pearls and marinated strawberries~

~ Seafood platter featuring smoked salmon, poached scallops, spicy shrimp

with assorted toast points and pumpernickel crostini~

~Anti Pasti with Italian meats and cheeses~

~Sweetbread & mushroom terrine with duck rillette~

~Braised pork strudel~

~Roasted duck with fig mustard glaze, roasted dates, and almonds~

~Broiled teres major of beef with horseradish~

~Viennese Pastries~

Beverages, including Horchata

Oh, it's going to be a happy taste bud evening!! =)

I'm Done, Officially!

2011-05-12T12:00:00.000-07:00

Ahh, I'm finished. I did it.

This morning, at 7AM, I started my final practical exam for pastry school. Recipes were provided. Procedures were not, they are second nature now. The class was split, so half of us started at 7 - and had until 11 to complete our assignments. The second half started at 11:30. I was happy to be getting it over with, first thing.

We drew pieces of paper, with product names, from a hat last week. I drew "Butter Puff Pastry." Initially I had a sigh of relief, but then I remembered that with laminated doughs one little goof and the recipe won't work. It's not like something with many components that can be "masked" or fixed if something goes wrong. You get one shot, and only one shot.

The recipe I used came from our text book, Baking and Pastry: Mastering the Art and Craft. From the recipe, I had to present 5 cream horns and 10 palmier cookies. My biggest worry was a time management issue because puff pastry is temperamental. Too cold - it rips. Too warm, it weeps. Proper procedure allows a 30-60 minute resting time between each 4-fold application, after the initial butter roll-in lock. Considering it takes quite a while to bake the palmier and cream horns, to Chef's desired doneness, I needed to allow for at least 45 minutes for baking and filling, plus presentation. Do that math, it doesn't allow for 30-60 minutes resting.

While my pastry dough was resting, I took the time to make my Chantilly cream and thoroughly clean the cream horn molds. I wanted to make sure that there was no possible way the dough would get stuck.

I presented my completed tray to Chef at 10:50.

On to grading:

Time Management - 40 pts =                40
Organization of Work Space - 20 pts = 20
Finished Product Quality - 35 pts = 35
Sanitation - 5 pts =                        5

Total possible points - 100 /               100%

Next Stop: Graduation!!! =)

My Special Boy, his Special Olympics

2011-05-09T07:40:00.000-07:00

My Joshua participated in his first Special Olympics regional track meet this past weekend. An amazing time was had by all... and we all got a little too much sun, too.

By the end of the day, Joshua had won 3 bronze, 3 silver, and 1 gold. This shot was taken right before his final event. I know, I know... I should have waited to he'd completed the entire day. =)

I have to say, it's been incredibly wonderful and rewarding to see him wanting to participate, wanting to socialize with the other athletes, and smiling with laughter!! He truly is a joyful child, but his joy sometimes gets lost, deep down inside, with all the sensory "stuff" in the way. This weekend really allowed him to shine in ways other than in the world of academia, where he's already outshone the brightest stars.

My other two children greatly enjoyed the day as well, as you can clearly see for yourself. I just love this shot, it's my kids to a "T." The girl is being a little show off, the tiny one is being goofy, and the big one is just entirely too ready for the day to be over.

Gluten Free / Allergen Free Expo

2011-05-01T08:19:00.000-07:00

Miss B and I had the wonderful opportunity to head to Chicago this past weekend for the GFAF Expo. The highlight of the trip, for us, was being able to have breakfast in the hotel restaurant without fear. I had waffles with real maple syrup, half an Udi's double chocolate muffin, and a big dish of fruit. Brenna had a bacon omlet with Udi's toast and a big old glass of OJ. It's kind of funny that just being able to eat breakfast would be such a big deal.

Miss B and her American Girl, Julie

My GF/DF waffles - and btw, they were REALLY good!

My new shopping bag, LOVE it!

Miss B posing with the expo signage.

We were able to try a wealth of new product this weekend. Some of the things we loved (new Enjoy Life products, SWIRLS cupcakes, FoodsAlive Flax crackers, Pamela's Anywhere Bars) and some things... meh, not so much. Brenna got her copy of Cybele Pascal's book Allergen-Free Baker's Handbook autographed by Cybele herself. That was pretty fun! Brenna actually spotted Ms. Pascal in the hotel fitness center later that evening. She simply could not believe that this "mega star" was using an eliptical!

We really enjoyed the entire expo and we really only had one slight disappointment. I was hoping to meet Shauna Ahern, but she'd had a family emergency and was unable to attend. It's all good though. I'm hoping we'll get to attend again next year, perhaps even take some of the classes being offered, too!

Raw Foods

2011-04-19T15:57:00.000-07:00

After reading a ton about nutrition, I've decided to dabble a little in the raw foods world. Tonight I made a batch of raw vanilla cupcakes with lime frosting - and they are absolutely delish!!

Following fun blogs like Almost Vegan, Hail Merry, & Loving Raw are making it pretty easy to pique my interest. Tonight, I even had a special delivery from Callie at Rawxy. She brought me some of her uber delicious gluten free, vegan, raw cookies. She makes them in several different flavors. I'm pretty lucky that she's local and was willing to simply run them by my house. Thanks Callie!!!

So, here's the recipe, it's from the Complete Idiots Guide to Living Raw (LOL!!)

Vanilla Cupcakes with Lime Frosting

1 cup almonds
1 cup macadamia nuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almond butter
6 TBSP Agave nectar
1 tspn vanilla extract
Pinch Cinnamon
Pinch Cardamom
1/2 cup ripe and mashed avacado
6 pitted dates, soaked at least 30 minutes to overnight
1 1/2 tspn freshly squeezed lime juice

Place almonds, macadamias, sunflower seeds, pumpkin seeds, almond butter, agave, vanilla, cinnamon, and cardamom in a food processor fitted with an S blade. Process for 10-15 seconds or until sticky mixture of small chunks form.

With an ice cream scoop. measure out 12 cupcakes onto parchment lined plate. Flatten tops with a spoon.

Chill in fridge - and start the frosting:
Place avocado, dates, and lime juice in a blender and blend until smooth and creamy. Spread on top of cupcakes and refrigerate for at least an hour before serving.

Light It Up Blue!

2011-03-23T12:36:00.000-07:00

Those of you who know me are aware of the fact that I have an autistic child. Now, those of you who don't know me, personally, know as well.

My son was diagnosed with Pervasive Developmental Disorder - Asperger's when he was 8 years old. Today, he's a thriving 12 - almost 13 - year old boy. He's truly a wonderful child. He's incredibly bright, witty, and sometimes way-too-serious. He loves to play chess, but he beats everyone he's ever played so it's not all that fun for him these days. (We are sending him to chess camp over the summer!) He's uber competitive, so he's also a Special Olympics participant. This year is actually his first year as a competitor but he's a "Blue Valley Blue Streak" tennis player and he's on the Track and Field team. Josh does have many strengths and just as many weaknesses, but we'll chose to simply focus on the positive right now!

Every year, Autism Speaks tries to "shine a light" on autism for World Autism Awareness day. There are very simple things that *everyone* can do to show support and raise awareness on April 1 & 2. Go to Home Depot, buy a blue light bulb and stick it in your outdoor fixtures. Wear blue. Go to http://www.lightitupblue.org to see pictures and suggestions.

For fun - here are a couple pics of my Aspie! And, if you want to know more about him... see the rest after the pics!!! =)

Receiving a Pop Warner All Nation Scholastic Certificate

Learning to ride a two-wheeled bike, at age 11, with the Loose the Training Wheels camp! Balance is often a pretty big issue for spectrum kiddos.

With 2 of the Kansas City Chiefs at the World Autism Day rally in KC, 2010.

A little more about Josh (5/98):

* Started speech/language therapy in March, 2000 - with no language skills at all.

* November 2000, released from services because he'd started speaking in full and complex sentences, much to the surprise of his family and his therapists, who could no longer find any reason to continue with the therapy

* August, 2001, evaluated at request of his pediatrician - diagnosed with Sensory Integration Dysfuntion

* September 2001, began intensive occupational therapy to help deal with sensory issues: proprioceptive, vestibular, oral, and auditory

* August 2002, preschool

*August 2003, started half day kindergarten

*January 2004, discontinued O/T in order to integrate him into full day kindergarten

*May 2004, sent to University of Kansas Medical Center, Child Development Center for Autism screening - diagnosed with continued sensory difficulties. Asperger's was mentioned at this time, but he was too young to meet their diagnostic criteria

*2006 - formally diagnosed with Asperger's as part of the PDD umbrella

*2007 - wins Shawnee Mission school district wide Mathletics award for 3rd grade

*Jan, 2010 - named to Pop Warner All-Region Scholastics for the Midwest region academic honors

*May, 2010 - named to Pop Warner All-NATION Scholastics Team for academic honors

*August 2010 - begins 7th grade in an integrated middle school

*December 2010 - is invited to participate in the DUKE Talent Identification Program after scoring in the 97th percentile on the Measures of Academic Progress tests in the area of Math & Reading

*January 2011 - begins Alternative Education program, as sensory difficulties have started to manifest again to the point where he can no longer participate in an integrated school setting

*February 2011 - takes the ACT national college admissions test as a 7th grader and scores a composite score of 18, scoring higher than 34% of high school seniors nation wide.

*March 2011 - is invited to attend Duke TIP’s Academy for Summer Studies Program based on Science and Reading scores on the ACT (22 and 21 respectively)

March 2011 - begins competing with the Blue Valley Blue Streaks Special Olympics team

To come:

July, 2011 - Chess Camp for Advanced players at the Barstow School

August, 2011- 8th grade at Lawrence LVS

Butternut Coconut Rice

2011-03-22T07:22:00.000-07:00

Last week I purchased Isa Chandra Moskowitz' new cookbook Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes and vowed to actually really use the book. Every recipe in it looks amazing, there are no uber odd-difficult to find ingredients or anything. (Though, I have to add this disclaimer: I live in a highly populated area with plenty of health food/natural foods stores. For someone who doesn't have easy access, some of the ingredients might actually be hard to find.)

Last night I made the Butternut Coconut rice, from page 80. I had to make a few adjustments though. I'm not cooking with any oil these days, as part of the Engine 2 Diet and after I started cooking, I realized I was missing a couple things. It was really quite delicious and even my uber picky husband loved it.

3 cups cooked brown rice
1 lb cooked butternut squash
2 tablespoons shallot
3 cloves of garlic, minced
1 tblspn lime zest
1/2 tspn chili powder
1/4 tspn salt
3/4 cup light coconut milk
1 cup veggie stock
1 tbspn Herbs de Provance
Dash Cayenne

Saute shallots in veggie stock, add garlic and saute until translucent. Add zest, chili powder, herbs, salt and cook for about 2 minutes. Add butternut squash and coconut milk - use a potato masher to mash into a creamy consistency. Add the rice and stock, stir well. Right at the end, add the dash of cayenne (if so desired!) and stir in.

The hubs and I each had a large helping of this, along with a World's Best Veggie Burger patty. I'm especially happy that there was quite a bit left over so I'm going to have a wonderful lunch!!

BlueBerry Banana Goodness

2011-03-01T07:50:00.000-08:00

Really, is there anything better than blueberries? My daughter had her braces tightened yesterday, resulting in an extremely painful mouth and the inability to eat solid food. So, for breakfast this morning I made her a smoothie. It wasn't a blueberry smoothie, no... her's had to be chocolate. There really wasn't anything special about it, other than it provided her nutrition in the form of rice protein, as well as coconut milk, a banana, and some cocoa powder. For myself, this luscious blueberry concocotion!

1 cup Coconut milk (We use the So Delicious brand)
1/2 cup frozen blueberries
1/2 frozen banana
1 tablespoon pure maple syrup
2 tbspns rice protein powder

Toss in the blender and blend away.

Happy 2011! My Resolution.

2011-01-03T09:29:00.000-08:00

A new year, already? Where'd the last one go?

Major changes are in store for me this year. I plan to graduate in May, I plan to go back to work, and I plan -- like a lot of people -- to improve my health. As part of that plan, I'm going to spend more time working out gluten free/vegan versions of the pastries I love so much. I haven't been doing a bang up job in that department, as of late.

I have been feeling unwell. So unwell, in fact, that I've stopped caring what I put into my body. I know there are certain things I should not eat. My only resolution this year is to stop eating things that bother me. It's pretty ridiculous to complain about feelings of "ickiness" when I know that I've been consuming things that my body simply does not want put into it. So, I'm going to stop it! =)

I've also had a wake up call, of sorts. I've said, at least 1000 times, that I do not have Celiac disease. My daughter and my older son do, we are pretty sure my younger son does.... but I was certain that I did not. I know I'm intolerant to gluten... but an all out celiac, naw!

I purchased this months issue of Gluten-Free Living because of an article called How to Stay Positive on a GF Diet. I ended up reading the latest interview with Dr. Alessio Fasano, one of the leading authorities on CD. He was "the" person who said the gold standard for diagnosis of celiac disease is the positive biopsy. Now, he's amending his statement. Dr. Fasano is now saying that if a person meets 4 out of 5 criteria, you really don't need to have a biopsy - much less a positive one.

The 5 criteria:
1. Symptoms of Celiac
2. Autoantibodies (tissue transglutaminate or antiendomysial)
3. HLA-DQ2 and/or HLA-DQ8 genes
4. A positive biopsy
5. Symptoms resolve on a gluten free diet.

There are many, many people out there who meet 4 of the 5 previous TO the biopsy, me for example. I had the genetic testing since I had all the symptoms, a positive blood antibody test, and a resolution of symptoms on the GF diet. However, my biopsy was negative. I do have the HLA-DQ2 gene that is shown to be a main component to the disease. Sooooooooooo, by this new set of criteria - I would be diagnosed with Celiac, without a positive biopsy. Awesome.

I'm ok with this. I've been 100% GF for a week now, and finally starting to feel a little better. Though, I do notice if I consume dairy.... it's like starting all over again.

Here's to a gluten free new year.... and a healthier me!!

I've been sooo careful about keeping track of what my children eat, simply so they can avoid the pain that I've been feeling for so long. Just think, all I have to do is be AS careful with what **I** eat, and I won't be in pain anymore either. Seems like a simple solution, doesn't it??

Walk Now for Autism Cookie Exchange

2010-12-13T08:35:00.000-08:00

Thanks to the many who helped us raise $300.00 for the Kansas City Walk Now for Autism! The cookie exchange was a lot of fun and we surely did enjoy some delicious treats!!!

Many Thanks to:

Academy of the Arts Dance Studio

JCCC Pastry Arts Program Students & Chef Doug Flick

Brody's Bakery

Kansas City Walk Now for Autism Speaks

And to all the friends who showed up and brought cookies, to all those who showed up to eat cookies!

Members of the Academy of the Arts dance team
(and my son, LOL!) pose wearing their
Walk Now for Autism shirts!

Thanks to much, girls!!

Happy Thanksgiving!

2010-11-27T08:32:00.000-08:00

My 5 year old's kindergarten class had a big old Thanksgiving feast in their classroom last week. They put on an adorable little program telling all the parents in attendance what they were thankful for. My little man was thankful for "lego batman." Ha!! =)

Here's my little man, all dressed like a pilgram, getting ready to dine on grapes. =)

We have thanksgiving with my inlaws every year. This is their lovely table, all set and ready for us to scarf down thanksgiving offerings. I truely am thankful for my wonderful inlaws!

I love stuffing. The only way I can eat it is if it's gluten free.... so, I made some this year instead of staring at everyone else's and wishing I could eat it.

I made this delish cheesecake using gluten free gingersnaps as the crust. Yummmo!

Pastry School is Exhausting!

2010-11-14T07:19:00.000-08:00

So, here's how it works. I arrive at school somewhere between 6:15 and 6:30 on Thursday mornings. I lay claim to a work space and review my assignments for the week. Every week, each of the 15 of us have assigned production usually including either cookies or cake, a bread, and some other pastry. We work until 3 or so, then we pack it up and head home. Then we arrive first thing in the AM on Friday to finish our production and transform our baking classroom into a working pastry shop. People start lining up, in the halls, around 2:30 so they can have first crack at whatever is in the case that particular week. We often run out of some of the best sellers (like fruit tarts) within 30-45 minutes of the shops doors being opened. We run the shop from 3PM until about 5:30.

I knew, going in, that it was going to be a lot of work. I was never really prepared for just how tired I would be on Friday nights. I usually come home, hug my children, eat a light dinner... and then head to bed. I just don't have the energy for anything else. It's worth it though.

See why I stink at this blogging thing?

2010-11-12T20:21:00.000-08:00

See the date on the post directly under this one. Yea, August.

I'll update in the next day or two. =)

Pastry School

2010-08-22T17:18:00.000-07:00

I officially started classes on the 17th. Naturally, the first day was pretty easy. We went over the ins and outs of the program, talked about the layout of the bake shop, went over the syllabus, and everything else one could expect on the first day of classes. Pastry school at the college I attend is broken down into 4 different classes for the first semester and continuation classes for the second. The first consist of:

Pastry Shop Production
Pastry Shop Business Basics
Pâtisserie
Pastry Shop Principals

We went home early on the first day but were assured that it was highly unlikely we'd ever go home early again. We have far too much to do.

The pastry program is 100% self sustained. The program spends about $2000.00 a week on ingredients. We sell everything we make - the goal is to break even. In the instances where we make more than that, the extra money is put into a fund to purchase new and or specialized equipment for the bake shop. Just recently, Chef was able to purchase a bunch of Silpat liners and some 3d patterns to use with Joconde sponge batter.

On the 2nd day we started baking. We stuck to the basics, short dough, chocolate chunk cookies, peanut butter cookies, and Mexican wedding cookies.

I'm realizing, already, how difficult it is to be gluten free in pastry school. It is definitely going to be a challenge. There is flour flying everywhere. The smell of the yummy goodies wafts through the bake shop, into the production kitchen, and out into the halls. It's really difficult to refrain from grabbing just a bite of two of this.... or that but I'll be alright. =)

These are seriously the best chocolate chip cookies on the planet. My husband said so. =)

We open the pastry shop next Friday at 3PM. I will be responsible for baking Challah, Peanut Butter Cookies, and white high-ratio cakes. I'll also be responsible for Cannoli. Ohhhhh how I love Cannoli. I have NO idea how to make it, I've never done it. Yet, I have to produce the tastiest and prettiest cannoli so that it can be SOLD in the pastry shop. Oh my.

I can do this.... I'm totally ready. But, I already know that it's going to take a lot out of me to be in these classes. It's a LOT of work. I have a goal in mind though. I need to work in this industry and get some experience under my belt before I can own my own shop. I'm ready for this adventure. =)

Free Stuff Fridays @ Lauren's Hope

2010-07-23T07:33:00.000-07:00

Do you know anyone who wears a medical ID bracelet? It used to be really easy to spot one because let's face it... they were ugly. Today, that is not the case. Lauren's Hope has changed the look of medical ids radically and I am happy to say that I am a proud owner of not only 1- but 2 interchangeable bracelets. I just found the next one I want... and I can't wait to order it. Most people have NO idea that my bracelet is a medical id bracelet - unless I turn over my wrist so they can see the underneath!! The one I'm currently wearing is called "Changing Seasons."

The great folks over at Lauren's have started a new and fun "Free Stuff Fridays" - so hop over to their website and take a peek at the adorable bracelets they have.

Bean's Birthday!

2010-07-12T10:38:00.000-07:00

Please allow me to wander away from the kitchen for a moment! This weekend my lovely daughter celebrated her 9th birthday. Well... since a birthday is nothing without cake - we decided to go with gluten free vegan cupcakes. Her theme was "pink pirate" so without further ado.... I give you pink pirate cupcakes!

I am always amused by the kids reactions when they find out that Bean is on a "special diet." This comes up at school all the time. However, the topic never came up yesterday. The very same kids who thumb their little noses to Bean's gluten free bread simply could NOT get enough of her cupcakes.

My husband was the life of the party. He spent a great portion of the day tossing small children several feet in the air to watching them fall into the pool, get out, and ask to be thrown again!

Case and point - a flying child!

My sweet bean opening her gifts - she received so many wonderful things. But, the most important thing was that she was surrounded
by wonderful friends and family.... and lots of love.

(And cupcakes!)

Happy 9th Birthday, my precious Bean!

♥ I love you!! ♥

Julian KC

2010-06-18T07:55:00.000-07:00

My friend Laurie and I went to Julian for dinner last Sunday. I'd heard great things about this place from one of my classmates, Thuan, who actually works there. We were a taken aback and frustrated when we first arrived. Both of us had looked over their menu beforehand and pretty much knew what our menu selections would be. However, on Sundays they do things a little differently.

On Sundays the Chefs at Julian prepare a 4 course themed tasting menu. The cost is significantly more than what I was planning to spend, but Laurie and I both threw care to the wind and decided to stay and enjoy the menu. The theme... pork. At this very point in time, I was thankful that it wasn't shellfish or something because I would have had to leave.

For starters, we were served a lovely heirloom pork, beet, and greens salad. The beets were purchased that morning from the farmers market down the road. They were amazing! The pork was heavenly!

The second course was braised pork belly with an agave glaze, roasted red pepper coulis, and jalepeno cornbread. I have to say, my grandma would have been proud of that cornbread. It was delish.
No, it wasn't gluten free... this was one of those days where I'm very thankful that I can tolerate it in small amounts.

For our third course - braised pork cheeks, yucca nocchi, and braised chard.

I could not begin to fathom how they'd work the theme into the dessert... but, they did. Bacon brittle on top of a bacon bread pudding. The bacon brittle is something I'm going to attempt to make myself. I think my husband and his coworkers would flip for it!!

So, would I go back to Julian? You betcha!! I look forward to visiting on another Sunday, in the future!! Their chefs are very skilled at what they do. Their passion for the ingredients was evident in every bite in every course.

My First Meal

2010-06-14T11:25:00.000-07:00

I grew up in a very small town in Western, NY. I lived a very short distance from my grandparents, I was very lucky. My grandma was a Chef in a small hotel and she loved to be in the kitchen. Her cooking was phenomenal.

She brought me into the kitchen at a very young age. I can't remember exactly how young I was, but I was little. One of my favorite meals, whether breakfast, lunch, or dinner was French toast. To this day, I love it!!

I have so many wonderful memories of my grandparents. I remember going to "the farm" with my grandpa, on Fridays after work, to buy glass bottled milk. He'd always buy me an ice cream treat and say, "Don't tell Nanny." If a stop at the farm wasn't in order, we'd stop at the small store near their home for whatever necessities Nanny had put on the list. Pop would buy me a can of Dr. Pepper and some Suzi Q's. Oh, how I loved those things.

One weekend my grandma decided that I could help her, rather than just watch. She asked me what I wanted for dinner... naturally, I wanted French toast. She walked to the fridge, pulled the eggs and set them on the counter. I remember her turning around and saying, "Well, you'll need this too" as she pulled my step stool/chair up to the counter. She handed me a whisk and an egg. My first couple eggs were a bust.... the bowl was full of shells. My Nan didn't complain, she simply fished the shells out, handed me another egg, and said, "try again."

I wish I had my grandma's patience. I become very impatient with my own children in the kitchen. I'm getting better, but it's a work in progress. I think it's because when Nan & I were cooking, it was just the two of us. When I'm cooking, I have three little ones under my feet. The oldest of my three could care less, in most cases... but every now and then he really wants to help. The other two simply get in my way when they try to help. Most of the time, I'm simply in a hurry because we've got to get to dance, or football practice, a doctor appointment, open house.... whatever. Though, now it's summer.... I can take the time to stop and teach the kids to smell the roses.... or, properly crack and scramble an egg, or whatever.

Once I had those eggs in the bowl, I started to whisk away. I remember my Nanny adding a touch of vanilla extract to my eggs and thinking that was really weird. I remember she poured in a splash of orange juice as well. I was learning her secrets. She wasn't telling me that they were secrets, but they were because no one knew what made her french toast SOOO special.

It was a meal I'll never forgot. My Pop was SO proud of me. He said it was the best meal he'd ever eaten. (He said that ever time I cooked!) I also made the best cookies, the best cupcakes... everything I made was perfection. Oh my goodness.... I miss my grandparents something awful.

My grandma inspired my love of cooking. My daughter inspired me to make a career out of it. When she was diagnosed with Celiac, 4 years ago, I had to learn to cook (and to love to cook) all over again. I have yet to teach her how to make french toast because she's always reacted to eggs, until recently. A few weeks ago she had a small bite of a scrambled egg. Two weeks ago, she ate an entire egg. Soon, perhaps... I'll be able to take her into MY kitchen, with some wonderful gluten free bread, a bunch of eggs, some vanilla, and orange juice....and teach her my grandmas secrets. =)

Many thanks to Shauna - the Gluten Free Girl - for inspiring me to write this blog post. =)

Macaroni & Cheese, the Gluten Free Vegan Way!

2010-06-09T11:31:00.000-07:00

I did it! I did it!
I successfully made an uber tasty gluten free vegan macaroni & cheese. I'm so happy with the way this turned out. My 8 year old daughter, who is Celiac and allergic to dairy, said, "OH mommy, this is great!" That's testimony enough for me! Here's the recipe:

Beanie's Mac & VCheese

3 cups Tinkyada Rice Pasta Shells (dry)

VCheese Sauce

1/2 cup rice milk
1 tablespoon Earth Balance Buttery Spread(Vegan)
1 cup Diaya Vegan Cheddar Style Shreads
Salt & Pepper to taste

Prepare the pasta according to package directions, drain, and set aside.
In a heavy saucepan heat rice milk and butter, with salt & pepper together. After butter has melted add the cheddar shreds and whisk well.

Pour prepared pasta into saucepan with cheese sauce, mix well.... and enjoy!!

I know this seems like a super easy thing, but until I was introduced to the Daiya Vegan cheese, my daughter would not eat *anything* like this. All the other cheeses have tasted too much like plastic, haven't melted well, turned to rubber after melting, etc. This one WORKS folks.... it really does!!!

My little Bean is ONE happy camper right now!!

Chefs Association Meeting

2010-06-09T08:48:00.000-07:00

Last night I had the privilege of attending my first meeting of the American Culinary Federation-Kansas City Chefs Association. It was an Iron-Chef themed meeting where 5 area chefs prepared dinners from a mystery market basket and we were able to vote on our favorite. I knew three of the 5 competing chefs - one of them is one of my instructors. Chef Jerry Marcellus is one of my favorite instructors and his offering of braised beef with an orange glaze was so incredibly yummy, he had my vote at first bite! Others competing were Chef Matt Chatfield from the Culinary Center and Chef Peter (who's last name escapes me) who had been a guest chef in my American Regional class.

At the conclusion of the meeting, the host for the evening, Chef Russ Muhlburger, asked for Chefs to volunteer to compete next year. Yvette and I inquired about the possibility of a student team and he seemed genuinely interested. He also made mention of the fact that he'd been considering throwing together a fund-raising competition for a worthy charity. I tossed Jennifer Smith's name out there (Jennifer is from Autism Speaks) and I was quickly reminded just how many connections she and and I have as Chef Russ smiled and said, "Of course, I know Jennifer." I told him our idea of the culinary competition as a fund-raising mechanism and he was really quite jazzed about the idea. So, we now have Chef Russ as well as Chef Renee Kelly on board!

Back to the meeting... it was announced that ACFKC night at the Royals would be June 28th. I'm buying tickets so that the kids can experience a "tailgate" with some of the top culinary names in Kansas City. This is incredibly exciting to me... I don't think they get it. =)

Flooding

2010-05-17T19:52:00.000-07:00

My friend Kathy wanted to learn a new way to decorate cookies. So, I thought it would be fun to teach her how to flood them. This is a really fun way of creating dazzling cookies that look like a million bucks. First... you start with naked sugar cookies.

Then you make royal icing. This recipe is really easy. It's not, however, the recipe I use when making cookies for my own children. My youngest son is severely allergic to eggs. This recipe uses them.

Chose your shades and color your icing...
this is the really fun part!

Line up your squeezy bottles... ready, get set, decorate!

Here's Kaitlyn... hard at work, but obviously having a lot of fun on the job!

Our completed cookies!

Royal Icing:

2 egg whites
2 lb icing sugar sifted
1 tsp lemon juice

Combine egg whites and lemon juice in the bowl of your stand mixer. Add a couple tablespoons of the sifted confectioners sugar, then start mixing away.

Once stiff peaks begin to form, start adding sugar a couple tablespoons at a time. This will produce an incredibly stiff royal icing. In order to make it runny so you can use it to flood and fill, add water - a drop at a time, until you achieve a runny consistency.

EGGLESS Recipe:

Ingredients

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

Directions

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Shoes, Revisited

2010-05-16T20:17:00.000-07:00

In a post I made two years ago, about shoes, I made a comment about Klogs kitchen shoes being the most comfortable things ever, well... besides Crocs. Yea, don't hate. Anyhow, I simply can't believe I ever wrote that. Since I surprised myself by finding that, I just had to correct it.

The most comfortable shoes on the planet are not Klogs, by any stretch. Don't get me wrong... they work. But, if you are going to be working in a professional kitchen, up on your feet alllll day long, the best thing you can possibly buy, for the money, is Dansko Professionals.

I can wear these things sun up till sun down, on cement floors, with no ill effects. To tell the truth, I have a problem with the arch in my left foot and I highly prefer to be barefoot. However, I can seriously keep these things on, comfortably, while working long hours in the kitchen - and that is going to come in handy over the next year while I'm working in the bake shop on campus. I'll be baking from 7AM till 2PM on Thursdays and then again from 10-3 on Fridays, then working in the bake shop on Friday evenings. I really can NOT wait.

I have to add, also... knowing just how demanding the Pastry Arts program is, and knowing how HARD the students work is motivating me to really buckle down to get in shape this spring/summer. I'm afraid if I don't... I'm going to kill myself in the classroom.

The practical is over... phew!

2010-05-15T11:57:00.000-07:00

So, I did well. I got a 95% on my practical. I'm not really all that happy with it but the reasoning behind it is a long story. My dish was, for all intents and purposes, flawless. My Chef, however, said that the vinaigrette on my salad was too light. I really don't like heavy dressings for salads so to me... it was quite perfect. So, anyhow... this is my actual finished plate. I took the photo about 2 minutes before Chef T stabbed into it with a fork. My coulis was incredibly tasty and I was quite impressed with it. My practice attempt wasn't as good.

My balsamic reduction wasn't as fluid as I would have liked it, so the design was a bit flawed. All in all, however, the taste was spot on - exactly what I was going for.

My french toast was made with gluten free bread from Udi's Bakery in Denver. =)

Only one more week till I get to say, "See ya!" to American Regional.

American Regional Cuisine Practical Exam

2010-05-06T18:17:00.000-07:00

So, my practical in my American Regional class is Monday. This exam is way different from my other practicals for other culinary classes. Thus far, the practical exams have consisted of every student making one dish... the same dish. One semester is was sauteed chicken, roasted root vegetables, and cream of whatever-they-had-left-in-the-pantry soup. For my second professional cooking class it was Arroz con pollo. We were told what to make but were responsible for finding and converting recipes (small scale, 1 serving) and making it.

This semester we were given a list of ingredients and told to "create" a vegetarian entree from said ingredients.

Ugh!

The assignment was given on Monday, 5/3. I've been going absolutely crazy trying to think of something that would be quite out of the box. I finally succeeded and created something I'm really quite proud of. Without further ado...

~ Menu ~

Napoleons of Pain Perdu

layered with a Red Lentil & Parmesan Puree

in a roasted tomato coulis.

Baby Greens with a Rosemary infused Vinaigrette

I did a practice run this evening and I wasn't happy with the way I'd decided to plate it. So, it's back to the drawing board on that subject. The taste, however, was quite delicious!! I surprised myself. There are still a couple tiny changes I will make, but all in all.... I'm happy!! I can't wait to get in the kitchen to get cooking. I'm really hopeful Chef T will like it!

PS - I WILL be using gluten free bread for my pain perdu. =)

It's Teacher Appreciation Week!

2010-05-06T06:34:00.000-07:00

So, what's a girl to do? Bake, I say... bake! These are the macarones I made for the teachers at my kids' elementary school. The pink is getting a bit redundant, I know. They were supposed to be green and yellow, for their school colors. However, I made way too much pink buttercream with the last batch and vegan butter is really expensive so I thought it best to not let it go to waste.

I really love the way these turned out. Their little "feet" are perfect!!

More Macarones!

2010-05-01T14:18:00.000-07:00

I can't say this enough, I just adore these fussy little French confections!! These ones are orange flavored with an orange buttercream. I've just discovered these wonderful baker's emulsions from LorAnn Oils and they are amazing! The flavor does not bake out in the heat of the oven as does the flavor from so many other extracts.

These were the macarones I made for the Great American Bake Sale.

Great American Bake Sale

2010-04-30T07:24:00.000-07:00

I am honored to be participating in the Share Our Strength's Great American Bake Sale this year. This event is in conjunction with Overland Park's first annual "Smokefest." It's going to be the BBQ lovers dream come true. It runs from 8:30-2 in downtown OP and will feature education on grilling and smoking, a culinary competition among chefs, a make your own "rub" station, and more. It promises to be a fun day for the whole family.

When you are ready for something a little sweeter, stop by the bake sale for dessert or a treat to bring home. My gluten free treats for the sale will be French Macarones - oh how I adore those fussy little pastries!

In 2009, Great American Bake Sales held across the nation raised more than $1,220,000 to fund after school and summer feeding programs for children, and support Share Our Strength’s Operation Frontline®, a chef-led nutrition education program for low-income children and families.

Here are some very good reasons for you to grab a treat at the bake sale:

12.6 million…American children wonder if they will eat in the morning
13%…of American families with children under six years old face hunger
50%…of American food stamp recipients are children
60%…of requests for emergency food assistance come from American families with children
89%…of low-income American children who receive school lunches do not receive regular meals during the summer
One…summer of poor nutrition will seriously impair a child’s ability to learn
1 in 3…Americans who stand in a soup kitchen line are children1 in 5…American households with children live at risk of hunger
1 in 10…American households lack access to enough food

As a chef, I feel it's part of my duty to help educate people on this issue. As a mother, I feel the need to do my part to see to it that all mother's are able to feed their babies.

If you are in the area, please stop by the bake sale!

****** Update!! *******
The first Great American Bake Sale was a huge success!! We were hoping to raise $200 - $250.00 or so, we raised $600.00!!!!! Thank you to everyone who stopped by!!!

Tears of Joy

2010-04-29T06:22:00.000-07:00

Seriously folks, chicken pot pie is one of my all-time favorite foods. Ever. I never thought I'd eat it again after learning I was gluten intolerant. I assumed I'd never be able to feed the deliciousness that is ♫ chicken pot, chicken pot, chicken pot pieeeeeeeeee ♫ to my children. Until now.

Shauna Ahern has done it again.

Gluten Free Girl - Rough Puff Pastry

Thank you from the very bottom of my stomach and the tips of my taste buds. ♥

First Communion

2010-04-27T11:14:00.000-07:00

My daughter, Bean, made her first communion this past weekend. It was an incredibly wonderful ceremony and celebration. As I've mentioned about a hundred times, Bean has Celiac disease. She can not receive "normal" wheat laden communion wafers, so we contacted the Benedictine Sisters to have them create her "low gluten" hosts. Her host was placed on a special paten, away from all the other hosts, and she was the very first one to receive that day. I'm such a proud mama.

Of course, being the baker that I am... I had to bake her gluten free/vegan cupcakes for her celebration. They turned out really delicious! I used yet another recipe from the Flying Apron baking book. I altered it a bit, subbing tapioca flour for the bean flour, but they were delicious all the same. I also made chalice&host sugar cookies for her entire class of 44.

Sugar Cookies with an orange royal icing - I used the Everclear to help color the royal icing with luster dust. Yea... I wasn't drinkin' on the job! =)

Here are her yummy cupcakes!

Her completed cupcake tower - I made the tower myself as well!

Thanks to Cake Journal for the instructions!

And, here's my lovely little Bean!

Congratulations Sweetheart!!!

École de Pâtisserie

2010-04-19T07:20:00.000-07:00

Well, the long and short version.... I was accepted!!!

I start pastry school in the fall. In one year, I will be adding the initials CPC to my name!! I'll discuss more a little later. For now... I must go to American Regional and attempt to pass a Chef Turner exam. Word of the day: Ugh.

Interview Complete

2010-04-13T19:11:00.000-07:00

I arrived for my interview right on time. I'd decided to dress up a bit rather than wear my Chef whites and I'm very glad I did. The other candidates that I saw were all wearing "normal" clothes. I would have felt like an idiot walking in wearing whites.

I usually do very well in interviews. I've been hired following every one I've had thus far in my life. I've always walked away with confidence knowing that I impressed the decision makers. That's not the case today. You see, my oldest son is in the hospital. My mind was with him, my thoughts and feelings were locked up around ways to help him get better. I stumbled over my words. Some of my responses, upon second thought, didn't really make much sense. I was asked a lot of business related questions to which I really don't have any answers. I talked my way though it...but was it enough? I have no idea.

The really weird thing was that I know two of the three interviewers pretty well. One was my Confectionery Arts (Chef) instructor. The other, the Dean of Hospitality. The third person was the Dean of Business. Since Pastry School falls in the middle of hospitality and business, it only makes sense that she was there. She wasn't the one who made me nervous.... neither was Chef. The one who made me feel nervous and self conscious was the one person I know I can turn to when I'm having difficulty or struggling. Maybe it's because she knows how much I struggled as a full time student last semester. Maybe that will weigh on her decision as to whether or not I'm admitted to the program.

This really is all I want. Pastry School. It's right in front of me.... but I'm not really sure I can reach it. *sigh*

May is Celiac Awareness Month

2010-04-08T09:35:00.000-07:00

I thought I'd take a moment to reflect on this issue since I'm loading up my blog with posts about my attempts to get into pastry school.

There is only one cure for Celiac Disease - a lifelong avoidance of gluten. Period. That's it. There's no magic pill, there's no surgery, there's no special exercise, and there are no doctors who can take away the problem. While I am intolerant of gluten, I do not have Celiac Disease. My daughter, however, does.

My dream is to learn, in pastry school, from the best. I will learn how to make high-end pastry, breads, and goodies in the classroom setting, working with CIA trained Chefs. I will come home and work, tirelessly, to create those same items sans gluten. In many cases, I will be working to create those same items vegan! In addition to Celiac in our home, we also have a 4 year old son who has a life-threatening allergy to eggs and dairy. Vegan & Gluten Free are the only way for us.

So, yes... I will be creating lovely goodies that I can't enjoy. But, it's alright!! I will learn how to create these delectables for others like myself and my children, so that they too may enjoy the yumminess that comes from the kitchen of a pastry chef.

Interview!!!

2010-04-02T07:19:00.000-07:00

I have now been in culinary school for 3 full semesters, this is my 4th. I've tried, unsuccessfully, for two years (08&09) to gain admission into the Pastry Program. This year, admission is selective and I'm extremely happy about that. Prior to this year it's been a "first come first serve" program so admission was granted to whomever had the fastest computer on registration day.

Now there is a selection process that consists of an application, essay, review of transcripts, etc. The top 30 applicants will be interviewed with the program, the top 15 will be admitted for Fall 2010.

I have an interview on Tuesday, April 13th!!!!
Dear Readers, Cross your fingers for me, please!!!

MmmmmmMmM. Cup.... Cakes!

2010-03-24T20:17:00.000-07:00

Maple Cupcakes with German Maple Icing. Yum!

Mexican Hot Chocolate Cupcake with Cinnamon Cream Cheese Buttercream.
Heaven!

I would love to share the recipes for these super delish cupcakes, but I can't. They are from the new baking book by Jennifer Katzinger of the Flying Apron Bakery in Seattle. You can, however, have a copy for yourself! The recipes, I assure you, are worth it!!!

Green Smoothie Challenge

2010-03-12T07:50:00.000-08:00

I, like most people in the US, do not incorporate enough greens into my diet. I actually am a big fan, I just find it a pain in the butt to chomp on lettuce. Romaine, chard, arugula, you name it... I probably like it. I just don't eat it very often.

Last night my daughter's ballet teacher, the lovely Mrs. Julie, told me about the breakfast that she'd had. It consisted of an apple, a banana, some spinach, blueberries, and milk. I was intrigued. I'd heard of "green" smoothies before but never really gave them much thought. I looked them up online and found whole communities dedicated to the health benefits of the green elixer. I also found a challenge, and really.... I've never been able to resist a really good challenge.

So, as I type I'm slowly sipping on my first Green Smoothie made of an apple, a banana, a few broccoli flowerettes, a handful of romaine lettuce, 4 frozen strawberries, and a splash of rice milk. It's green, yea... not real pretty and it smells like lawn clippings, but it tastes wonderful!!! I'm really looking forward to this!

Trying a new, very unusual recipe!

2010-03-11T10:06:00.000-08:00

I found a recipe for gluten free hamburger rolls and I thought I'd give it a try. It's quite unconventional and uses only 3 ingredients - eggs, cream cheese, and cream of tarter. I added a bit of rosemary - so we'll see how that turns out. I had to make this post to mention the eggs I used. I've eaten chicken from the Campo Lindo farms, in Lathrop, Mo, before. Until today I'd not purchased their eggs as they are quite a bit more expensive than other eggs. Today, I'm so glad I bought them!

For whipping egg whites it's best to start with room temperature whites. This is different from whipping cream, where the cream, bowl, and whisk should be as COLD as possible. Anyhow...separate the eggs when cold, whip when room temp. The egg whites from the Campo Lindo chickens were quite beautiful. They whipped up unlike any other egg whites I've ever used. They are definitely worth the extra cost when it comes from a baking standpoint!!! =)

My Son - The Scholar

2010-03-09T10:56:00.000-08:00

Please allow me to step away from my normal "food blogging" for a moment. I would like to introduce you to my son, Josh. This past weekend, my son was honored at a 12 state, region wide banquet celebrating Pop Warner football players who excel in academics. This is an incredible honor. Josh's grades and service to the community qualified him for this honor. He works hard, he maintains a straight A average in school, and he helps out in the community, at church, and at his school.

We are very proud of him!! Congratulations buddy!!!

Making Macarons

2010-02-22T16:39:00.000-08:00

I think I'm obsessed with this sweet little confection. Taken from Wikipedia:

A macaron or French macaroon is a confectionery whose name is derived from an Italian word “maccarone” meaning paste.^[1] It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.
The confectionery is characterized by its smooth, domed top, ruffled circumference, and flat base. Connoisseurs prize a delicate, egg shell-like crust that yields to a moist and airy interior. The French macaroon differs from other macaroons in that it is filled with cream or butter like a sandwich cookie, and can be found in a wider variety of flavors that range from the traditional (raspberry, chocolate) to the exotic (foie gras, truffle). Making macarons requires a great deal of discipline and is a process that is highly dependent on exactitude, technique, and proper equipment. For this reason it is a notoriously difficult recipe to master and a frustrating endeavor for the amateur baker.^[2]

Try me. =)

So, my second attempt was much more successful than my first.

The eggs whites have to be just perfect... aged for 24 or more hours, first foamy... then stiff peaks with the added sugar.

The ground blanched almonds must be run through a fine seize to ensure that there are no lumps or bumps. The powdered sugar must be sifted several times.

The batter is then piped onto a silpat or parchment lined baking sheet and left to rest for 1-2 hours to allow for the dome formation on the top of the cookie.

Here they are, fresh from the oven - their little "feet" formed pretty well. But, I'm still not happy with their height. It is a work in progress, and these are a million times better than my first attemp!

Here's a better view of their little domed top and the little feet underneath.

And finally, a view of the final product after being filled with Nutella ganache. My ganache didn't sit as well as I would have liked, so... it's on to a third try!!!

I'm having fun researching these little lovelies.

Macarones!

2010-02-21T11:31:00.000-08:00

For whatever reason, I've decided that I must perfect these adorable little French cookies. Unlike Macaroons (which these are nothing like) - they are dainty little colorful confections filled with anything one can dream up. I first read about them at Bakerella's blog and that German/Irish stubborn streak of mine just can't let go!

So, here's a pic of my very first (pink) batch.... waiting to go in the oven.

My batter was a bit too thin and some of them ran together. So, it'll be interesting to see how they turn out! I'm sure I'll be posting about my 2nd attempt in a little while! =)

Making the best of cancellations...

2010-02-09T06:52:00.000-08:00

This weather, here in the Midwest, just will not cooperate. Yesterday, as I approached my American Regional production kitchen/classroom, I could clearly see the blue cancellation notice on the door. Chef Turner could not make it out of his home town, due to excessive snow, and had to cancel.

Normally, they would notify us (via email or text) if class had been canceled. However, yesterday the entire college's computer systems were down. Go figure!

I made the best of it though. I spent the day in the hospitality instructors suite working on Hospitality Management Club projects. We prepared a proposal for funding for the upcoming trip to Chicago. Every year the club attends the International Restaurant Show at McCormick Place. I am not going this year due to prior obligations, but I did go last year and had the BEST time!! We also worked on the letter to go out to the various hospitality organizations looking for donations to the Silent Auction. The auction helps to fund scholarships for the various hospitality related fields. I, myself, am a recipient of said scholarships. I was awarded the Hector Boiardi Culinary Scholarship for the 2009-2010 academic year. =) So, it wasn't a day wasted at all. =)

Pictures!

2010-02-07T16:57:00.000-08:00

I've had a couple requests for more culinary photos, so I thought I'd post some oldies! =)

This is the "Mr. Bear" I made in my confectionery arts class. Notice he's holding a Wusthof! =)

Ok, so... this may look like I'm having a good time, but pulling sugar is a painful experience. It's hot. Not like... "wow, it's hot outside" hot, but... "oh, look... I'm burning the fingerprints right off my fingers" hot!! Ouch.

Another confectionery arts project. Oh, how I loved my Bunny!

A closeup of Bunny's duck. =)

Butter, anyone??

FLOURLESS chocolate torte with raspberry filling, raspberry, pistachio, and almond buttercream topped with ganache. MmmmmmMmmMmm.

Larry, me, and Chef Richard McPeake of KC Ribstars.

Gluten free spritz - they turned out really yummy, my grandma would have been proud!

I'll post more soon!

Marshmallow Schmarshmallow!

2010-02-07T16:09:00.000-08:00

Adam, the kids, and I were all invited to a birthday party yesterday. On Friday night I got the bright idea to make some marshmallows to take to the birthday girl. I've been making (and selling) them since before Christmas, and it's a pretty good little business I have going. I really like making them - but Ian really likes eating them... and high fructose corn syrup and Ian simply do not mix.

I decided to make cinnamon "red hot" mallows in honor of Valentine's Day. I have a brand new Kitchenaid food processor so I figured it would be no big deal to "crush" the red hots. Well, I was wrong. The noise coming from my processor was one of the worst sounds I've ever heard. It made Joshua scream. I simply could not continue...and I turned it off after about 30 seconds. But, then I was stuck with the challenge of actually getting the flavor INTO the marshmallow.

After about twenty minutes, I sparked an idea. And, the idea worked... very well, indeed. They turned out very well, delish, and quite pretty!!

I took them with to the party and set them on the buffet. I heard several comments about the marshmallows... including two people (who don't know me) say, "OH, are these K's marshmallows? These things are awesome!" They approached my husband to comment on them. That made me feel great! =) I love makin' tummies happy!!!

Bacon Cheeseburger Quiche

2010-02-05T18:46:00.000-08:00

1 lb very lean hamburger
1 small chopped onion
4 slices crisp-cooked turkey bacon chopped in bits
3 eggs
1/2 c low-fat mayonnaise
1/2 c fat-free half-n-half
8 oz shredded reduced-fat cheddar or Swiss cheese
garlic powder to taste (optional)
white pepper

Preheat oven to 350°F.

Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.

Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef 'crust' and bake 40-45 minutes until top is browned and 'set'.

Cool 15-20 minutes before slicing.

This was actually really good. My husband loved it... and my 11 year old son, who doesn't like anything, liked this! I think it would be really delish served with a tomato coulis!! This is being filed in the "will make again" category. =)

Lab 1 - New England States

2010-02-01T16:48:00.000-08:00

This week was our week to visit the New England states. We discussed lobster, crabs, scallops, clam chowder, etc. We talked about the influence the puritans had on the foods of the area, and we talked about the origin of the Parker House roll & Boston Cream Pie.

My Indian pudding turned out alright. I was a bit disappointed though. Chef had told us that he wanted us to serve 8 portions, so I scaled my recipe to make just 8 portions. I have learned, very quickly, that Chef wants large portions. I should not have scaled the recipe. The taste was great, but because I'd scaled down the recipe I wasn't able to plate it in exactly the way I wanted.

Along with the pudding, I also made caramel and a brandy hard sauce. One of my teammates grilled some granny smith apples and we plated with the caramel on the plate, the apple and the pudding on top, and then the hard sauce dollop on top. The hard sauce melted over the warm pudding and made for a really nice taste!

Here we are, all sitting down to our dinner.
We were all pretty tired, and really hungry... but we all really had wayyyy too much food! =)

Here are a few of the dishes - scallops au gratin with duchess potatoes and a fennel salad.

Embellishing Indian Pudding

2010-01-30T20:09:00.000-08:00

So, my part of the menu, for Monday evening, is the Indian pudding. I've had it before but I've never made it. The fun part of this class is that I'm able to have some creative license with how I plate/present the dish. I've decided to make an apple-cinnamon compote to go under the pudding and I'm going to make a hard sauce to drizzle over it. I'm really looking forward to making it, I think it's going to turn out really good. Chef has given us permission to bring our cameras to class so we can document our menus in photo format. Pretty cool!

I can't wait to get back into the kitchen, even though I HATE the production kitchen. Chef T has said that there will be big changes within the next few weeks. For one thing, the steam jacket kettles are leaving the building... and the big huge work table (that really has NO space for anyone to actually WORK at it) will be replaced with an honest to goodness work space. That simply can't happen soon enough.

American Regional Cuisine

2010-01-28T11:43:00.000-08:00

I always get so excited at the beginning of a new semester. I have the best intentions to blog about it, but then I always get so busy that I simply can't keep up. I hope this will be the semester where I really can keep up. I'm only taking 7 credit hours this semester... Nutrition & Meal Planning, American Regional, & Tai Ch'i.

I admit, I was terrified of taking a class from Chef Turner. He's the absolute center of most "negative" rumors around the college. But, I was assured that as long as you love to cook and have a strong desire to learn... it'll be good.

Believe it or not (and anyone who actually knows me will NOT believe it... ) I was told that I lack the passion for cooking and will never make it in this industry. Oddly enough, that came from someone who has very little clue what it's like to be in the back of the house. I've had several CIA trained Chefs now tell me that I'm one of their best students... in fact, my passion for the craft of cooking has never been questioned by them, and they are the ones who really matter. Anyhow, my point is... I should be fine in this class!!!

This class is not set up the way all of my other culinary classes have been, thus far. For this class, we are divided into two teams, A & B. The A team is in charge of preparing "city food." Our menus are consistent with that of high end establishments and plating and presentation must reflect such. Team B is preparing "country food" and will present in a family table style. Teams will switch styles after 8 weeks. I'm on the "A" team.

For our first lab we are learning about the cooking styles of New England. Our menu for our first lab is as follows:

Lobster Bisque
Beet & Apple Salad
Scallops Au Gratin
Duchess Potatoes
Glazed Fennel
Indian Pudding
Parker House Rolls

In addition to the preparation of the meal, we are required to come to class prepared to discuss what we've learned about this region of the country, it's cooking styles, and a brief history on the Boston Oyster House.

I'm really going to enjoy this class!!

Recommended Reading: (Required for American Regional)

I fell off the wagon again!

2010-01-06T08:46:00.000-08:00

I really suck at blogging. But, every once in a while a recipe pops up that I just can't pass up the opportunity to post. I hope one of those days happen soon. =)

Awesome Vegan Trail Mix

2010-01-06T08:37:00.000-08:00

4 tablespoons vegan butter
3 tablespoons pure maple syrup
1 1/3 cups quick-cook oaats
1/2 cup packed light brown sugar
3/4 cup cheerios (I personally used Rice Chex since I can't eat Cheerios)
1/4 cup raisins
2 tablespoons salted peanuts OR pumpkin seeds
1/4 cup vegan chocolate chips (Enjoy Life Brand is our brand of choice)
1/4 cup sunflower seeds
1/4 tspn salt

Preheat oven to 325degrees. Line an 8" square pan with parchment and grease lightly.

Melt butter and maple syrup together in a small pan. Set aside to cool.

Add all remaining ingredients to a large bowl and stir together. Once the butter and syrup mixture have cooled, pour over dry mixture and combine well. Transfer mixture to prepared pan and press down firmly. Bake for 30-35 minutes, until center is just firm to touch.

Remove from the oven and allow to cool for 15 minutes, then cut into 8 bars, using a very sharp knife. Allow to cool completely before lifting from the pan. Store in airtight container.

Meeting Jamie Deen.

2009-09-16T08:30:00.001-07:00

Seriously. Could my daughter and I be any more happy in this pic?? We had the opportunity to meet both Bobby and Jamie last night. They are incredibly nice guys. I think Brenna was disappointed a bit, as she was hoping their mama would stop by. No such luck. But, it was a fun evening!

Feelin' Saucy!

2009-09-01T13:40:00.000-07:00

Last night I actually made it to my PCII class! Hoooray. It was sauce night. I actually am a big fan of the utilization of sauces to enhance dishes, so I'm always thankful for the opportunity to practice making them. We divided up into teams of 4 and got busy, and it was an incredibly fast paced and crazy night. We made 1 quart of each - Espagnole, Tomato Sauce, Bechemel, Veloute, and then we all attempted a demi glace. Of course there wasn't enough time, in a 3 hour class, to complete this incredibly time consuming sauce.

It's always pleasing when Chef says that we produced a good sauce. He liked the taste of all of them, and said we had near perfect nappe on the Bechemel.

I would like to meet the person who designed the production kitchen. In my own very special way of saying thanks, I'd like to whap him/her upside the head with a baseball bat. The French stoves give off SO much heat, it's like standing in the sun and just letting it beat down on your face. It's awful.... the heat is insane in that poorly designed kitchen. Though, it certainly does foster the need for team work. If you aren't working with your team.... you are pretty much working against the other teams, and that simply doesn't cut it in the kitchen.

We have next week off for the holiday, but I have to start practicing making a Béarnaise as we will have a practical exam on it. I have a feeling that anything less than a perfect sauce is going to result in a failing grade. Ugh.

On a totally unrelated note, today I attended the Scholarship Recognition luncheon at the college. I was this years winner of the Hector Boirdi Culinary Scholarship. The luncheon was fun and I got to meet a couple people from the college who are involved with the Phi Theta Kappa. I've been a member for over a year, but haven't really done anything with the group. Now that I've met the president, perhaps I will. =)

Stocks....

2009-08-27T11:49:00.000-07:00

I missed my second PCII class and first kitchen lab. I was spending the evening in the company of the sweetest 11 year old on the planet. Joshua and I had a room at Children's Mercy, where he was being treated for a severe ankle sprain. Thankfully, Chef Head allowed me to make up the class - so I went in yesterday morning at 8AM. Oh, what a long day it was.

We made Fish Fumet, Court Bouillion, and Vegetable Stock. Unfortunately, we didn't produce the exact quantity that we were supposed to, we fell a little short. But, on the bright side... Chef smiled and said, "Oh, that's tasty" when he tasted the fumet and the other stocks.

I spent a bit of time working on hospitality club fliers for both club membership and NYC. I did get quite a bit accomplished. So, despite the fact that it was a horrifically long day- it was a productive one. I was in class until 9:00. I was so exhausted by the time I finally made it home. That drive seemed to take hours!

I've got to get working on my market feasibility study, it's going to take forever.

On a side note, Joshua is in an air cast and walking on crutches. My poor guy. He's being brave, but we can all see how much pain he's in. He'll go to the pediatrician tomorrow for a follow up. The nurse called me yesterday and informed me that there is water on the ankle joint, probably a result of the trauma to his ankle, but I think we need to follow up even further. I'm going to request a referral for my orthopedic surgeon. I'm afraid he's out for most of the football season, though.

Week 1 - Complete.

2009-08-20T08:48:00.000-07:00

What have I gotten myself into? Holy toledo.

Yesterday's classes -

Seminar: Menu Planning & Design
Seminar: Purchasing
Interpersonal Communication

The menu planning class is going to be much harder than I could have ever imagined. And, it'll involve a lot more MATH. Oh, how I hate math. My first project is a market feasibility study for my "dream" restaurant. Where is it going to be? What are the demographics of the area? Who is my target consumer? Etc. Once the study is complete, I get to work on the actual planning of the menu, which then needs to be costed out. Oh. My. I think it'll be fun... but challenging.

Purchasing is going to be a great class. I've had Chef Marcellus previously and he's a great professor.

The communications class is going to be interesting. And that is all I really have to say about that. =)

On a totally awesome and positive note, last night I became a student member of the American Culinary Federation.

Culinary School - Year 2.

2009-08-18T08:18:00.000-07:00

Last night I started my 3rd semester (2nd year) of Culinary School, it was my first night in the Professional Cooking II class. Chef Head lectured for the majority of the night, most of it was review but he did fill us in on his career as a Chef. Much to my delight, Chef Head is another person for whom the Culinary Arts was a second career. He was in the military for 25 years and once he was retired, he decided to become a Chef. He's incredibly passionate about his craft and inspired me quite a bit after just one night.

Again this semester I am using Professional Cooking, 6th Ed, Wayne Gisslen, John Wiley and Son.

We toured the production kitchen and I freaked out a bit seeing just how little space we have to work with. The kitchen itself is incredible. One could easily run an entire catering business with one row of equipment - steam jacket kettles, a tilt table, a Combi (convection, convention, & steam) oven, salamanders...etc. Ohhhh so much stainless steel!

Next week we'll start right out in the labs, we'll be making:
Fish Fumet
Court Bouillion
Vegetable Stock

I can hardly wait to get into that kitchen!!

Stock to cook is voice to singer. - Anonymous

Julie & Julia

2009-08-15T08:12:00.000-07:00

Seriously, I loved this movie. I feel a little bit sad because I didn't really care about Julie's story all that much. I love Julia Child, I always have - I always will. She was America's Escoffier and is my idol. I remember watching her on PBS when I was a little kid. I would laugh at her funny voice, but even way back then... I was learning!

I honestly did not realize that Julia Child was in her late 30s, much like myself, when she decided to go to Culinary School. All this time I've been thinking that I'm too old for such a huge career change. After learning Julia's story, I think I've changed my mind. I'm ready for this.

Thank you Julia. And, thank you Julie for writing the book that became a movie, that taught me more about Julia Child's life before she made the decision that changed her life forever. ♥

On Being Gluten Free...

2009-07-23T08:12:00.000-07:00

Are you gluten free? The answer, for the most part, is yes. I had someone email me to inquire so I wanted to set the record straight.

I am gluten intolerant. I do not have Celiac disease. However, my daughter does have Celiac. My 2 boys are both intolerant. My husband is neither intolerant to gluten nor a Celiac.

When I am at home, all of my cooking and baking is done 100% gluten free. My husband is gluten free when he is at home with us.

There are occasions when I might eat something that is not gluten free, I am able to tolerate it in very small amounts, like... a bite of a cupcake, a slice of bread, or a cookie. I am in culinary school and sometimes it's required that I follow instructions on a recipe, to the "T," that recipe might contain wheat flour - like mother sauces, for example. I can't properly season my Bechemel without tasting it. My tastes are tiny when the flavor is big.

I am a big advocate for the gluten free diet. My daughter requires it for life. My oldest son has Asperger's - which is on the Autism Spectrum - and he greatly benefits from a gluten free lifestyle.

My dream is to be a pastry chef. I am pursuing that dream, but I have to do it "by the books." I have to bake with wheat, barley, and rye. Since I do not have Celiac, this will not be as detrimental to me as it might be to someone else. I will learn, and then I will take what I learn and make it gluten free.

I've been "mostly" gluten free for 4 years now. My sons and daughter are 100% gluten free.

I hope that answers any questions. =)

Alaska!

2009-07-07T10:29:00.000-07:00

I've been absent for a while, and I have a few new recipes to share now that I'm back. However, I have to tell you about my trip to Alaska. =)

My husband and I have been married for almost 12 years, we never had a honeymoon. We decided to take a trip without the kids, and since I hate the heat - it seemed that Alaska was the perfect answer. We went on a Royal Caribbean cruise and had an absolutely amazing time.

I was one of the lucky few who were able to tour the ships' galley and meet the executive chef.

*Oh dear.... I have to cut this short, the kids need me! I'll be back!

Wine, glorious wine!

2009-06-14T09:26:00.000-07:00

My restaurant has 96 wines available by the taste, glass, carafe, or bottle. It's a really cool place, and it's a lot of fun to see our patrons wandering around, exploring our Eno machines. We are redoing our wine list for the summer. Every Tuesday, we have a wine company rep come in for a tasting and wine class. Our first class was last week. Bernie, from Premier Cru, came and introduced us to the first 11 wines. They include:

St. Clair Vicar's Choice Sauv Blanc
Domaine Hippolyte Reverdy Sancerre
Domaine Olivier Savary Chablis
Errazuriz Wile Ferment Chard
Monchhof Mosel Slate Riesling Spatlese (my personal fave!)
Storybook Mountain Zin Gris
Crios Syrah Bonarda
Spellbound Petite Sirah
Joel Gott Zinfindel
Errazuriz Max Reserva Cab Sauv
Somerset Ridge Buffalo Red (a yummy Kansas wine!! Yes, they do exist!!)

For no reason other than cuteness....

2009-06-05T11:55:00.000-07:00

My little Indiana Jones...

Gluten Free Red Velvet Cake

2009-06-05T10:08:00.001-07:00

I will post pictures as soon as the entire thing is finished... but I was just so excited about this recipe, from Gluten Free Cooking School, that I simply had to post. As I type, it's in the oven.... and it looks awesome!!!

Southern Red Velvet Cake

Cake Ingredients:
1 3/4 c. canola oil
1 1/2 c. sugar
2 eggs, beaten (room temp)

1 c. brown rice flour
3/4 c. sorghum flour
3/4 c. tapioca starch
1 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt

1 c. buttermilk (or 1 Tbsp cider vinegar and 1 c. milk substitute)

1 tsp. vanilla
1 oz. red food coloring (this is one of the McCormick’s bottles)
1 Tbsp. cocoa

Frosting Ingredients:
1 box confectioner’s sugar
8 oz. cream cheese (can sub vegan cream cheese)
1 stick butter (room temp)
1 c. chopped nuts (optional)
1 tsp vanilla

Cake Instructions:
1. Preheat the oven to 350 degrees F.

2. Use a mixer to cream oil and sugar. With the mixer still going, add one egg at a time and beat until the eggs are thoroughly incorporated. (This step creates an emulsion that holds the batter together)

3. Mix all of the dry ingredients together in a separate bowl. Make sure they are well mixed, either by sifting the flours or whisking them.

4. Add the flour to the oil and sugar mixture in four parts. Alternate the flour with the buttermilk. You should begin and end with dry ingredients and each part should be mixed in completely before you add the next. (If you were to start with the liquids the emulsion would break.)

5. Make a paste of the cocoa, red food coloring, and vanilla and gently stir it into the batter.

6. Pour the batter into two greased and floured round cake pans. Bake at 350 degrees F for approximately 25 minutes. (A toothpick stuck into the middle of the cake should come out clean when the cake is done)

7. When the cakes have completely cooled, frost with Cream Cheese Frosting.

Frosting Instructions:
1. Cream the confectioner’s sugar, cream cheese, and butter.

2. Mix in the vanilla and chopped nuts.

3. Spread over cooled cake.

Snickerdooooooodles!

2009-05-26T08:33:00.000-07:00

My Josh-man is turning 11 tomorrow. For the life of me, I can't figure out where time went.

His favorite thing in the world is Snickerdoodle cookies. I have incredibly fond memories of making them with my grandma on Sunday mornings. My little sister absolutely loves them, and it would be a huge treat for me to make them for her. Now, I want to make them (myself) for my son.

There is one problem though.... about 6 months ago Joshua's annual celiac panel came back unequivocal. In the past, there has been some leeway on the interpretation of the results, not to much this time. Joshua has Celiac Disease - just like his sister and little brother.

It was my mission to find/create a gluten free Snickerdoodle and I am happy to report that I have succeeded.

Gluten-Free Snickerdoodles

Source: The Gluten-Free Baker by Robyn Ryberg

Ingredients:

1/2 cup shortening (I used margarine)
3/4 cup sugar
1 egg
1 tsp vanilla flavouring
1/2 cup potato starch
3/4 cup plus 2 Tbsp cornstarch
1/4 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
2 Tbsp water

Cinnamon-Sugar Mixture:

2 Tbsp sugar mixed with
1/2 tsp cinnamon

Directions:

Preheat oven to 350 degrees F. In a large bowl, cream together shortening and sugar. Add egg and vanilla flavouring. Mix well. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt and water. Mix well to eliminate any lumps in the dough. Dough will be sticky. Lightly oil hands or spray them with nonstick spray to better handle dough. Shape into small balls, using a slightly-rounded teaspoon of dough for each cookie. Roll in sugar/cinnamon mixture.
Place on lightly greased baking sheet and press each ball to an even thickness of about 1/3 inch. Bake for 10-12 minutes. A single cookie should be removed at the shortest-baking time to test for doneness. Browning is not a good indicator for these cookies.

Makes about 3 dozen.

I've been MIA, again!

2009-04-04T12:20:00.000-07:00

I started my job about a month ago, and I absolutely LOVE it. I'm now a full fledged cook in a commercial kitchen, but it's not just any commercial kitchen. It's a small wonderful kitchen that turns out high quality small and large plates for wine pairing. It's just wonderful!

Of course a side benefit of my job is the wine. I get to try wines that I would never dream of purchasing, due to the cost. I'm learning SO much!

On another note, I've learned to make the BEST gluten free bread there is. Right at the moment, I'm teaching my 10 year old how to bake it. He was recently diagnosed with Celiac, just like his brother and sister, and is frustrated about bread. I'm trying to help alleviate those frustrations by having him get his hands dirty. I figure if he bakes it, he'll be more likely to try it.

I promise to post the recipe either tonight when I get home from work, or sometime this weekend!!

Chicken & Brown Rice Bake

2009-03-05T09:52:00.000-08:00

A few of my wonderful September Mama friends sent me to the Crockpot 365 website a few months ago. I adore this website, not only because the recipes are delicious... but they are also all gluten free, so I don't have to adapt, readapt, and change the recipes to suite our dietary requirements.

Tonight I'm making the Chicken & Brown Rice bake. I'm really excited about this recipe because it doesn't use a canned "cream of whatever" soup. You actually make the soup yourself before adding it to the crockpot and it's SOOO easy!!! Plus, again... this one is safe for me children and I to eat!

So, if you are interested in this recipe or any other recipes that are uber easy, delish, and gluten free - head on over to her website. And, you can easily adapt the gluten free part for normal flour use!

Thank you for your recipes, Stephanie!!!

A Mac & Cheese Upgrade!

2009-03-04T06:50:00.000-08:00

12 oz elbow macaroni
1 head roughly chopped cauliflower
4 slices torn bread
1/2 cup fresh flat leaf parsley - chopped
3T olive oil
Kosher salt and black pepper
1 onion, finely chopped
1 1/2 cups grated extra sharp cheddar cheese
1/2 cup sour cream
1/2 cup milk
1 tablespoon Dijon mustard

Heat oven to 400 degrees.
Cook pasta according to package label, add cauliflower during the last 3 minutes; drain.

Mix in a bown and set aside; torn bread crumbs, parsley, 2 T olive oil, 1/4 tspn salt and pepper to taste.

Return pasta to medium heat, add remaining oil, add onion, s&p, cook just until onions start to soften.

Mix cheese, sour cream, cheese, milk & mustard in with the pasta.

Transfer to shallow baking dish and top with bread crumbs. Bake 12-15 minutes.

notes:
I used gluten free pasta and bread, obviously. It worked wonderfully. So, for my gluten free friends... this is really a tasty treat!!! For those who aren't gluten free, use regular elbows and whatever bread you chose. I think it would work great with italian!!

Another side note.... I added some fine Italian breadcrumbs to my own "homemade" bread crumbs because I knew that my kiddos would want more "bang" for their buck with regards to a bread topping. Feel free to experiement!!! =)

A Job in "the industry." =)

2009-02-28T06:56:00.000-08:00

On Thursday I was hired for a part time position at an upscale establishment in Kansas City. I'm really very excited about this, and I just can't believe that I'm going to be paid to cook!

Just for fun, I thought I'd throw out my first "graduation" shot, this was the Professional Cooking Class from the Culinary Center of Kansas City.

It seems that every week, one of my Chefs or Professors asks for reminders of who is currently working in the industry - and who's in the back/front of the house. I'll be so proud when I can finally raise my hand next week.

Cocoa Agave Cupcakes w/ Cinnamon Icing

2009-02-19T09:52:00.000-08:00

Today is my husband's birthday. And, I feel the need to bake!! So, in honor of my hubs, I've made Cocoa Agave Cupcakes with Cinnamon Icing.

This recipe is adapted from Vegan Cupcakes Take Over the World!

Cupcakes

2/3 cup Silk soy creamer
1/2 tspn apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 tspn vanilla extract
1/2 tspn almond extract
1 cup gluten free flour (I used Arrowhead Mills Pancake/Baking Mix)
1/2 tspn baking soda
1/4 tspn salt
1 1/2 tspn Xanthan Gum

Line Muffin pan and preheat oven to 325.
Combine soy creamer and cider vinegar and allow to curdle slightly.
Beat in agave, oil, and extracts until well combined.
Sift dry ingredients, add to wet, and mix until smooth.

Fill liners 2/3 full and bake 20-22 minutes or until toothpick inserted into center comes out clean.
*Overbaking will cause dryness*

Chicken with Applesauce

2009-02-18T08:22:00.000-08:00

Two weeks ago I was diagnosed with PCOS and insulin resistance. Yahoo. While I am not diabetic, I really have to watch my intake of carbs and sugar. I'm always trying to get my kids to eat better, but it's difficult. I found a Fix it and Forget it crockpot cookbook for diabetics, and thought I'd give a couple of the recipes a whirl.

Last night I made Chicken with Applesauce and it was actually very good. Due to the nature of the medication that I'm taking, I've had to seriously up my protein intake for a few weeks. So, chicken is back on my list of things I "will" eat. I know... I know... I can hear all the vegetarians in the world grunting and groaning. Believe me, I've grunted and groaned too. I know I can get plenty of protein from beans, legumes, and grains... but they just don't stay with me the way animal protein does. *sigh*

Anyhow... I've been taking Metformin for PCOS for 2 weeks now...and I've lost 7 lbs already! Go me!

4 boneless, skinless chicken breast halves
salt & pepper to taste
2 T olive oil
2 C unsweetened applesauce
1/4 cup BBQ sauce (we use Sweet Baby Ray's since it's GF)
1/2 tspn poultry seasoning
2 tsp. honey (I used Agave instead)
1/2 tsp. lemon juice

1. Season chicken with S&P, brown in oil for 5 minutes per side.
2. Cut up chicken into 1" chunks and transfer to slow cooker.
3. Combine remaining ingredients, pour over chicken and mix together well.
4. Cover. Cook on high for 2-3 hours or until chicken is tender.
5. Serve over rice or noodles.

The Valentine's Day Box

2009-02-16T09:54:00.000-08:00

It all started with melted couverture and coating chocolate. We cut out the heart shape - then used molding chocolate to create the sides of the box.

We made rum truffles to fill the boxes, and a poured sugar base for presentation.

The finished project. =)

Kids In the Suburbs: Here Here!

2009-02-12T08:29:00.000-08:00

Kids In the Suburbs: Here Here!

Iron Cupcake: Earth - Coffee

2009-02-11T12:52:00.000-08:00

This months Iron Cupcake's special ingredient is coffee. While I'm not much of a coffee drinker, I do enjoy a Campfire Mocha from Caribou every now and then. So, the campfire mocha was my inspiration for this months challenge.

My ingredients were gathered... my KitchenAid was ready to rock... and I began the arduous task of creating a winning recipe. Baking gluten free is a pain in the neck, though!

The campfire mocha is basically coffee, chocolate, and marshmallows. So, my cupcake is a mocha cake, with a mocha mousse, topped with marshmallows and a dark chocolate ganache.

Vegan & Gluten Free Campfire Mocha Cupcakes

1 cup chocolate soymilk
1 teaspoon apple cider vinegar
1 1/4 cups gluten free flour mix (I used Arrowhead Mills)
1/4 tspn salt
1/4 cup dutch process cocoa
1/2 cup Earth's Best buttery spread (vegan)
3/4 cup granulated sugar
3 teaspoons strong coffee
1 teaspoon Xanthan gum

1. Preheat oven to 350 and line muffin pan with cupcake liners.
2. Whisk together soy milk and vinegar - allow to curdle.
3. Sift flour and cocoa powder together, add salt - set aside.
4. Cream margarine and sugar together until light and fluffy - NO more than 2 minutes.
5. Add in coffee, beat until incorporated.
6. Starting with the dry ingredients, alternate dry ingredients, then milk & cider mix, until everything is well incorporated.

Fill cupcake liners 2/3 full, bake for 22-24 minutes or until a toothpick inserted into the middle comes out clean.

Chocolate Mousse Topping

1 (12-3) ounce package extra firm silken aseptic tofu (Mori-Nu) drained of excess liquid
1/4 cup chocolate soymilk
1 tablespoon instant coffee
1 teaspoon vanilla
2 tablespoons agave nectar
12 ozs semi sweet chocolate chips

1. In a small saucepan, combine soy milk and coffee crystals - heat until crystals dissolve.
2. Crumble tofu into blender, add soy milk & coffee mix, agave (and maple syrup if using 70% chocolate). Purree until completely smooth, set aside.
3. In double boiler, melt chocolate chips and add to blender once melted and smooth.
Scrape sides of blender down often!
4. Transfer into an airtight container and chill for a couple hours before frosting.

Ganache:

1/3 cup soy creamer
4 oz chocolate (again, I used 70% - but you could use whatever you like!)

Heat creamer to scalding, pour over chocolate... stir well until chocolate is melted and shiny. =)

The marshmallows in the picture are not vegan. The rest of the cupcake, frosting, and ganache are all vegan. =)

Mixing the batter...

Baking...

And, here they are... fresh from the oven. They didn't rise as much as I thought they would, so it was a good thing I had extra batter. Had I filled them 2/3 full in the beginning, this mix would have made 12 easily.

And, here is my finished product. I have to say... I'm quite proud of this one! My husband each had a cupcake last night. We both loved them. He took the rest of them to work today. My Campfire Mocha Cupcake is now history, his coworkers ate all of them, and loved them. Hooray! =)

Prizes this month are:

* DIANAEVANS - http://www.etsy.com/shop.php?user_id=5599270
* a pair of cupcake earrings from LOTS OF SPRINKLES - http://www.etsy.com/shop.php?user_id=6057281.
* CAKESPY - http://www.etsy.com/shop.php?user_id=5243382

As an added bonus for February, SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in a variety of cupcaking supplies, http://www.acupcakery.com/index.html.

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com

NRA - here I come!

2009-02-05T08:01:00.002-08:00

No, I don't mean the National Rifle Association. =)

Last week I became a member of the Hospitality Club at the college. They take two trips every year, one to the National Restaurant Association Show in Chicago, and one to a show in New York. I've wanted to attend a show like this for years, but never had the opportunity.

I attended an informational meeting on Monday... and learned that only 20 (possibly 25) people would be able to go. Yesterday, I was confirmed as number 23! I'm headed to Chi Town in May!

I can't wait!

Wanna watch while I kick myself?

2009-02-01T10:11:00.000-08:00

I always tell people, "read the lable, every single time" when they ask about feeding allergic children. Yet, I often fail to live by my own advice. I've been eating veggie burgers at the cafe' at the college for two semesters now, and I've failed to realize that they contain wheat!!!

For months I've gone out of my way to avoid any and all wheat, in any product. Only to realize I've been eating it all along. What a dumba**.

Well, today is Super Bowl Sunday... and tomorrow is a brand new day. New day, new diet, NO wheat. NO wonder I'm still not feeling 100%, or even close to it!

Voting is now open!!!

2009-01-29T09:53:00.000-08:00

Voting for the Iron Cupcake: Earth - Wine challenge is now open!!
I'd be ever so appreciative of your vote!!

Click here to vote for Goodness & Goodies in the Iron Cupcake Battle!

Sweet Potato & Black Bean Fritters with Cayenne Aioli

2009-01-24T18:20:00.000-08:00

I absolutely love Eden Alley in Kansas City. It's one of my favorite restaurants, but it's down on the Country Club Plaza and quite a bit out of the way. One of my favorite dishes is a corn & potato fritter with turtle beans and cashew cheddar. It was my inspiration for this dish.

For the Fritter:

1/2 cup cooked brown rice
1 can black beans, drained and rinsed
1 can organic sweet potato puree
1 teaspoon chili powder
1 teaspoon cinnamon
1 1/3 cup gluten free flour mix

Mix all ingredients well using the paddle in a stand mixer. Meanwhile, heat coconut oil (or vegetable oil of choice) in a large saute pan. Drop the fritter batter into the pan and shape into pancake like circles. The batter is thick, so it'll need to be flattened and smoothed out a bit.

Cook until golden brown on both sides. Serve on a bed of brown rice with a drizzle of the Cayenne Aioli.

Cayenne Aioli

1/2 cup vegan mayonnaise
2 tablespoons lemon juice
1 tablespoon dijon mustard
1/2 teaspoon cayenne pepper

Whisk together in a small bowl - and refrigerate until ready to serve.

note: I didn't measure my "pancakes" - but I'd guess I was using about 1/4 cup batter for each fritter. I was able to make 8 fritters and served 2 on 1/2 cup of brown rice, with just a drizzle of the aioli - perhaps 2 tablespoons or so. =)

Heart Shaped Box

2009-01-24T18:10:00.000-08:00

This is my first creation in my confectionery arts class. By no means is it finished yet, but this was how I left it after class. One group chopped up blocks and blocks of Prima Coating chocolate, while the other half of the class made modeling chocolate.

The Prima was spread out onto sheet pans and left to harden. Once it was finished, we cut tops and bottom heart shapes. We kneaded the modeling chocolate and then ran it through a dough sheeter to flatten it out. Using a yard stick, we used pizza cutters to straighten the sides and cut to size.

Once sized, we molded the modeling chocolate around the heart, then filled it with more melted Prima in order to seal the edges.

It was really fun, and I can't wait to work more on it next week. We'll be making pastillage, chocolate roses, and truffles!

Iron Cupcake: Earth - Wine Challenge

2009-01-19T15:34:00.000-08:00

I'm really excited for my first Iron Cupcake challenge. I decided to use Port, since I happened to have a bottle on hand.

I'm still trying to get the hang of gluten free baking, and my first cupcakes didn't turn out very well. So, I used a cake mix as a base. Since my cupcakes are gluten free, it was only fitting that I used a Cherrybrook Kitchens mix to start the baking process.

I flavored the cupcakes with my two favorite spices, cloves and cinnamon. Yum! I chose a Stone Hill 2005 Port as my wine component.

Here they are, fresh from the oven.

The icing is made with cocoa, marscapone cheese, butter, powdered sugar....and Grand Marnier!

The fantastic prizes for the Iron Cupcake Challenge include:

* DOGBONE ART - http://www.etsy.com/shop.php?user_id=22042
* as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
* PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

As an added bonus for January, our friend at SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in another treat as well, http://www.acupcakery.com/index.html.

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com.

NEW, BEGINNING IN JANUARY; our new friends at UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/ will be providing our winner with one of their cute cupcake attitue t's! Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .

Happy Syllabus Day!

2009-01-15T08:04:00.001-08:00

Tonight was my first night in the Confectionery Arts class. I was really nervous about this class, as I was introduced to Chef a year ago... and he scared me then. Now, he's "my" Chef. Though, he wasn't as scary last night. =)

Anyhow, I am really excited about this class now. Even more so, I was excited about the fact that there is now more room in the bake shop because they've removed some of the huge metal cabinets and replaced them with giant Craftsman Tool Boxes!

For our first class, we simply reviewed the syllabus and discussed the different types of Couverture. In class, we'll be working exclusively with Callebaut, 58%. We went through the process of how chocolate is made, and how to properly temper it.

The objectives for this class are:

prepare syrups for casting, pulling, and blowing
prepare pulled sugar for reuse
color and shade sugar work
make decorative flowers, ornamental items, and birds from case, blown, or pulled sugar
prepare and model with modeling chocolate
temper and make chocolate centerpieces for display
demonstrate marzipan modeling
prepare pastillage

Sounds fun, huh? =)

Shame on you!!!

2009-01-14T11:54:00.000-08:00

I just read this article about Wellshire Kids Gluten Free Chicken Bites. And, I'm NOT at all happy. We tried to feed these to Brenna once, and she became very ill. We assumed there was something else in chicken, perhaps in the spices, that was bothering her. The reaction wasn't one of an allergic nature, but it was one of "celiac nature." Now I know that Wellshire Kids Gluten Free products are NOT, in fact, gluten free. The Codex standard for acceptible gluten limits in the UK are 200ppm. There is currently no set standard in the US, though they keep promising us there will be one. There are some who feel that 200ppm is incredibly too high for a person with Celiac. Wellshire Kids Chicken has been found to have over 2000ppm. Yikes!

Added: This article was in the Chicago Tribune.

Back to School

2009-01-13T12:11:00.001-08:00

Tomorrow I begin my 2nd semester in the Hospitality/Culinary program. I have to admit, I'm a little nervous. This semester I'm taking Confectionery Arts, Professional Cooking II, and Beverage Control. I have my books, I have 2 Chef's coats - I learned last semester that one simply isn't enough- and I have located my toque, which was MIA for most of the winter break.

My long-term goal is to provide tasty, yet nutritious, treats for those affected by Celiac Disease and food allergies. Yet, I'm cooking and baking with wheat. I have such an odd learning curve here.

In March I'll be taking a gluten free baking class at the Culinary Center of Kansas City and I'm really looking forward to that. Baking is such a delicate balance of art and science, and I'm really enjoying the education. I'm really looking forward to getting back into their kitchen, too!

Soup, Glorious Soup

2009-01-13T10:56:00.000-08:00

I love soup. It's been a favorite food since I can remember. One of my all-time favorite meals, to date, is grilled cheese with tomato soup. When I was little it was American on Wonder, with a dish of Campbell's. Num, yummy.

I can no longer eat Wonder bread and much to my surprise - and dismay - Campbell's Tomato Soup contains wheat. (I've asked 'why?' about 100 times, to no avail!) I don't like most gluten free breads, though I keep trying. I've started making sandwiches on Van's Gluten Free Waffles Buckwheat Waffles. And, I've replaced my soup with a much healthier alternative - Amy's Kitchen Cream of Tomato Soup.

Why am I babbling on and on about soup?? Well, primarily because I tried out a new recipe today and wanted to post it. Secondly, because Joshua.... my oh-so-picky 10 year old, actually ate a whole bowl of tomato soup last night, and he LOVED it!! I was dancing for joy!

Without further ado:

Quinoa & Spinach Soup

1 medium red onion, diced
3 cups low sodium vegetable broth
4 cups water
3/4 cups quinoa - rinsed
1 14.5 oz can diced tomatoes, with basil, garlic, & oregano
10 oz spinach leaves
Salt, Pepper, Cayenne to taste

1. Coat large saucepan with nonstick spray and heat over medium.
Add onion, and saute' 5 minutes or until soft. Stir in broth and water, bring to a boil. Add quinoa, and reduce heat to medium-low. Cover, and simmer for 15 minutes.
2. Stir in tomatoes and spinach leaves. Simmer 5 minutes, uncovered, or until spinach and quinoa are tender. Season with salt, pepper, and Cayenne if desired, serve immediately.

**Feel free to add in up to 2 cups of your favorite frozen vegetables to add flavor and nutrients.

2009-01-08T07:18:00.000-08:00

Today, my husband and I celebrate 11 years of wedded bliss! =)

Happy Anniversary, Adam. It seems like I should bake a cake today!! =)

Toddler Treats

2009-01-03T07:05:00.001-08:00

I'm always in search of a tasty and nutritious snack for my kiddos. They have numerous food allergies so it's often a very futile effort.

The other day I was browsing through the Gerber Graduates just knowing that nothing would be safe for Ian, until I found the Apple & Strawberry Fruit Twists.

Ian had never eaten anything with strawberries up until this point, since his big brother is so allergic. But, these treats looked pretty healthy and tasty.

So, now begins my little son.... "He tried them, he liked them. He tried them, he liked them." Yea, I watch way too much Yo Gabba Gabba!

I'm pleased with these fruit treats, so I had to give Gerber a big shout out. Especially since I'm usually bashing the company. =)

Xanthan Gum - 101

2009-01-03T06:52:00.001-08:00

I figured out the problem with last nights cake. It wasn't the combination of flours that caused the bread-dough like consistency. It was the Xanthan Gum. After perusing through my GF baking book, I realize that most cakes and light pastries call for very little XG. While breads and crusts call for a bit more.

Due to my uncertainties about the flour mix, I used 2 tspns - and apparently, that was way too much. I'll remember that for next time!!!

The Mystery Cake

2009-01-02T17:38:00.000-08:00

I was feeling a bit nostalgic so I started going through some of the cookbooks that had once belonged to my Grandma - Nanny. She was born and raised in Kentucky and she was very much a Southern Woman. One of the cookbooks she left to me, specifically, was a Southern Heritage Cake Cookbook. In it, a recipe for a Mystery Cake. I was really interested in this cake, primarily because I could not figure out the mystery. I read the recipe over and over again, and finally realized that it's a 3 layer cake, the top and bottom being white, while the center is a chocolate layer. Ahh, mystery solved.

I decided to make this yummy sounding cake, but of course... it had to be gluten free.

So far I've had a lot of luck using a gluten free all purpose flour mix in my baking. Tonight, my luck ran out. Actually, my Arrowhead Mills flour ran out. I needed 2 1/2 cups for the recipe. I only had 2. I had to improvise and use another brand of gluten free flour to finish it off. Note to self: Not all gluten free flour blends are the same!

I gathered all my mise en place - and got ready to attempt this cake.

I noticed the problems with this cake as soon as I started mixing. It had the consistency of bread dough. One would almost swear there was gluten in there by the way the batter became elastic-like. I have to add, I also subbed Hemp Milk for dairy milk, because not only am I gluten free - I'm also dairy free.

In any event, I'm not going to bother posting the recipe because this simply didn't work. However, it was incredibly tasty!! The cake was lightly spicy (cinnamon & nutmeg) while the frosting was mocha chocolaty goodness. The cake had a consistency of a biscuit, rather than cake. The white layers tasted more like spicy biscuits as well.

I think I will try this cake again, but I will use only one type of gf flour blend and see how it turns out. If it works, I'll post the recipe. =)

Gluten Free Spritz - Yummm!

2008-12-30T19:36:00.001-08:00

1 1/2 cups butter (yes, I used the real stuff for this recipe)
1 egg
1 cup sugar
1 tspn almond extract
3 1/2 cups gluten free flour blend (I used Arrowhead Mills AP Baking Mix)
1 1/2 tspn Xanthan Gum

Preheat oven to 375 degrees.
Cream butter, sugar, egg, and extract in mixing bowl. When mixed is creamed, slowly add in flour and Xanthan Gum mix. Use cookie press to press desired shapes onto ungreased baking sheet. Bake for 9-10 minutes. (Keep an eye on them, don't let them brown! The bottom will be burned if the tops brown) Remove from baking sheet and allow to cool for two minutes on a baking stone. Remove to wire rack and allow to thouroughly cool.

My new toy!

2008-12-30T19:17:00.000-08:00

My wonderful husband came home this evening with a large box in tow! In it, a KitchenAid Professional 600 stand mixer.

I am in heaven!! This thing is just like a mini Hobart, I'm very accustomed to using them in the bakery and production shop at school.

I simply could not wait to use it, so I made a batch of Spritz using my grandma's recipe, but adding a little bit of Xanthan Gum to compensate for the use of gluten free flour. The turned out great. No one could ever tell the difference, seriously!