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1  COOKING / Recipes and Cooking Tips / Puff Pastry Treats on: October 02, 2015 07:22:03 AM
Here's what I made in baking class this past Wednesday, the theme being pate feuilletee (puff pastry):

A Jalousie, with a almond paste and raspberry jam filling.

A Fruit bar, with more almond paste, sliced pineapple, and an apricot glaze.  The nuts along the border should have been pistachios but my teacher didn't have any on hand so I used hazelnuts instead.

Paillettes, made using the leftover from the other projects.

2  COOKING / Recipes and Cooking Tips / Breads on: September 23, 2015 03:32:10 PM
I had baking class today and the focus was bread.

Orange-Cinnamon Swirl Bread

Orange-Cinnamon and Pecan Sticky Buns

We had to choose toppings to create a pizza.  I went with a orange-fig and arugula pizza, with goat cheese and balsamic glaze.

Banana crumb muffins were also made, but I forgot to take a photo of those.
3  COOKING / Recipes and Cooking Tips / Plaintain Wrap Breakfast on: September 21, 2015 05:59:08 PM
A Sunday morning breakfast.  Homemade plantain wrap, spinach, guacamole, and an over easy egg.  Topped with chives from the garden.

4  COOKING / Recipes and Cooking Tips / Onion Tart on: September 17, 2015 11:39:20 AM
Here's what I made in baking class yesterday, an onion tart.  The shell is supposed to be more rustic looking but my teacher didn't have the proper pie pan.  It's a pate brisee with caramelized onion, tomato, walnut pieces, and blue cheese.

Prior to baking:

And after:

5  COOKING / Recipes and Cooking Tips / Buttercup Squash and Pear Soup on: September 02, 2015 10:08:06 AM
Buttercup, possibly my favourite type of squash now. Roasted and pured with sauted pear, coconut milk and nectar, as well as some spices.

I just don't have a formal recipe but basically, peel and cube a buttercup squash, toss it with olive oil, salt and pepper, and roast for about 40 minutes. Meanwhile, cube about two or three pears (I only had bartlett at my house but will be trying it with bosc next time) and sautee them in a bit of coconut oil or butter. Drizzle with coconut nectar (I'm sure maple syrup or agave nectar would work just as well) and add some allspice and ginger. Add the squash to the pears, pour in some coconut milk (about one can of full-fat) and water (however much you want to cut the richness and give the preferred texture) simmer for a couple of minutes then puree in a blender. Add salt and/or other seasoning to taste. I garnished with some toasted butternut squash seeds I had as well as with a bit more allspice.
6  COOKING / Vegetarian / Vegan / Curried garbanzo wrap on: June 19, 2015 10:12:53 AM
I've been feeling that call to eat vegan again and so may be around a little more.  Smiley

Browsing Pinterest, I came across this and drooled:


...then made my own version:

The process is simple.  Thin down some tahini in water or almond milk.  Add a generous amount of curry powder, and also some sea salt and freshly ground pepper.  Mix.  I chose to sweeten with some maple syrup.  Chop some carrots, spinach, scallions and yellow pepper, then add to the tahini.  Don't forget to add in a can of rinsed and drained chick peas.  Make sure your seasoning tastes right then either start eating right away or make a sandwich.  I made a wrap using some paleo coconut wraps I bought in a local shop recently.
7  COOKING / Recipes and Cooking Tips / Israeli couscous and poached egg on: April 25, 2015 10:46:16 AM
Just made lunch.  Israeli couscous with poached egg. Pork belly, spinach, pine nuts, goat cheese, shallots, onion, garlic, lemon juice and zest, and spices.

It was delicious!

8  COOKING / Recipes and Cooking Tips / Beet Root Salad on: January 20, 2015 04:03:26 PM
Something I've been eating a lot of lately.  Beet root salad with spinach, sunflower seeds, goat cheese and a tahini dressing.  Hooray for spiroolis!

9  COOKING / Recipes and Cooking Tips / Roasted Butternut Squash Spaetzle on: January 07, 2015 01:03:15 PM
My culinary arts program is menu planning for an upcoming event and today, we were able to test-run our ideas.  My heart was set on spaetzle and so I created a roasted butternut squash version with pork belly, kale, and goat cheese (and herb) version.   

10  COOKING / Dessert / Pate a choux on: October 18, 2014 06:24:34 PM
How lucky am I that one of our community's colleges is now offering a Culinary Arts program?!

In baking class, we learned how to make pate a choux, turning it into cream puffs and eclairs.  I practiced a bit further at home, using the recipe in "The Professional Chef" by the The Culinary Institute of America.  I think they turned out!

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