Top Left (clockwise):
Passion Fruit Gelee // Passion Fruit Seeds
Chocolate Peanut Butter Mousse
Candied Peanuts // Whip Cream // Chocolate Sauce
Spiced Pumpkin Creme Brulee
Whip Cream // Brown Butter Sage Crumble
Caramel Panna Cotta
Chocolate Cremeux // Chocolate Covered Feuilletine
at 1:28 AM
After our doughnut making session about a week and a half ago, Cheryl sent me home with half a dozen of her "farm fresh" eggs on the condition that I eat them and not bake with them of course! If you enlarge the pictures above, you'll notice 3 different colored eggs and some numbers penciled on them. That's the number egg each chicken has produced and the date it was laid - a pretty organized system I would say. Cheryl and her boyfriend actually have 3 chickens in the backyard of their San Francisco home:
Lady Gaga (One FUNKY Chicken) - White Leghorn with White Eggs
Camila - Araucana with Beige Eggs
Red - Rhode Island Red with Brown Eggs
These chickens provide them with about a dozen eggs a week - isn't that awesome!? My boyfriend thought that was so cool and said that it would be perfect for me with all the baking that I do. But, I'm terrified of birds, so I would have nothing to do with their care if we ever had chickens of our own.
Now, I've cracked a lot of eggs in my career, but it doesn't take away any of the excitement when I have home grown eggs. So the next morning, I was ready to dig in to them and decided to make a nice breakfast . I wanted to enjoy my eggs as a Benedict and my boyfriend wanted the usual sunny-side up eggs. So I cracked open two eggs revealing fresh, beautiful and extremely yellow yolks. I made a small batch of Hollandaise Sauce from that. (Don't worry, I didn't waste the whites - Crease enjoyed them later with his lunch.)
Two more eggs went on a frying pan and the last two were to be poached. I honestly have never poached an egg before, so I was a little scared of over cooking it, but it actually came out well - a nice runny yolk! Since this was a "special" breakfast, I went all out and made Hash Browns too. I use a technique I learned from Irving Street Cafe to make my Hash Browns.
Thanks so much for the delicious eggs Matt & Cheryl - we really enjoyed our breakfast! Can't wait to out next food adventure!
at 8:50 PM
|Cheryl w/ a Mini Choco Honey Glazed Doughnut|
|Top Left (clockwise): Measuring Utensils, Donna Hay, Farm Fresh Eggs, Apple Fritters Proofing, Mise en Place|
The Final Products:
|Apple Fritters & Caramel Filled Chocolate Doughnuts|
|Strawberry Jam Doughnuts|
|Mini Chocolate Honey Glazed Doughnuts|
Like I said, I had an amazing time and so did the other lovely ladies! Thank you Cheryl and the Sarahs for such a fun-filled day in the kitchen! We already have our next event on the calendar, so you'll have to stay tuned to see what the next theme is...trust me, you'll love it!
at 11:20 PM
Oatmeal Raisin Cookies [08.22.2011]
This all started when my boyfriend asked me to make some cookies, or anything sweet since I haven't really baked anything at home since starting my new job about a month ago. Of course I whined and about being tired and that I get to make whatever I want at work, so I don't feel the urge to do it at home anymore. He went on to say that he was "craving some sugar" and that I "could blog about it on pastrypixels because I have to update [his] blog more often." (Yes, he owns the domain.) So, I agreed to make Oatmeal Raisin Cookies, but it didn't stop there...
He went on to gesture as if he were typing and in the voice he uses to make fun of me went on to say the following:
"My boyfriend asked me to make Oatmeal Raisin Cookies, but of course I put my own twist on them. I used BROWN SUGAR instead of regular sugar, added EXTRA CINNAMON and instead of using raisins, I used CRASINS! They came out really good, moist, chewy and soft. Most of all my boyfriend loved them [exclamation mark] [exclamation mark] [exclamation mark]"
I nearly died laughing after that and decided I had to share with my readers. So, the first chance I got I made the cookies. Here goes MY actual post:
I used Martha Stewart's Oatmeal Raisin Cookie Recipe with the following adjustments.
I had steel cut oats at home, so I used those instead of rolled oats. I didn't have Wheat Germ at home, so I omitted that and added an extra 1/2 c of Oats. I also love raisins in baked goods, so I added an extra 1/2 c and "re-hydrated" them with 1/3 c of Spiced Rum on the stove top before adding them to my batter.
In the end, I must say that these aren't the prettiest of Oatmeal Raisin Cookies, but they aren't overly sweet like many are. They almost tasted healthy...I said almost. I attribute that to the type of oats I used, since steel cut oats are chewier and take a longer time to cook. I'd like to try the recipe with rolled oats next time, but my boyfriend didn't complain. Goal accomplished...until he has another sweet tooth outbreak.
P.S. Sorry if I sound exactly the way my boyfriend portrays me. But hey, at least I can laugh at myself [exclamation mark]
at 12:38 AM