C is for Cooookie!!!....

LOL...me love coookie!...sorry just had to...as a child of the 80's it's difficult not think of Cookie Monster when I hear 'cookies'. Yes, I know, but I cant help it :))....

So 'Cookies' after Quick breads and even though they were not operating with all hands on deck, they were  able to do more than I expected. They really got to see the difference in textures and make-up methods all as a result of the different levels of creaming done when mixing. The amount creaming of the fat and sugar will determine the consistency of the final product. So for drop cookies; where the mixture is 'dropped' on the baking tray, little creaming is done to make sure the batter is not 'loose' or runny as it would need to be stiff.
For Butter Tea cookies, because the make up method is the bagged method; the mixture/ batter is placed in a piping bag and piped using a star tube for presentation. Really good stuff.

One of the coolest were the Checkerboard cookies which are basically a plain and a chocolate icebox cookie dough, that is layered and stacked strategically to get the desired checkers of brown and white. It is one of the most labour intensive and time consuming make up methods but the results speak for themselves. A good chiller is essential for this make up method also because the dough needs to be firm in order to get clean nice cuts for stacking.

Feast your eyessss.....

Chocolate chip cookies...a bit thick but my oh my :))...

Coconut macaroons on the left and Butter Tea cookies large and small, centre and right. Serious 'melt in yuh mouth' stuff

Almond Biscotti!!...mmm...a cup of french vanilla coffee would make these guys just melt!...

Checkerboard cookies before.......

Checkerboard cookies after......:)))))))

Baking backed up...

So I have 2 weeks worth of pics from baking classes today. So much has been going on with classes and exams its been tough to get in some blog time but here it is...


The class to follow 'Enriched Yeast Dough' is 'Quick breads'...so Tuesday before last, we took on Quick Breads...these tender morsels are just that. In production, they are put together fairly quickly with very little mixing to make sure we don't develop the protein in flour called 'gluten'. If we over mix we will have very tough, 'bready' quick breads which are really undesirable. Now in post-production, they don't last very long once out of the oven and cooled..yummm yummm :). Here's a glimpse of the creations...

Buttermilk biscuits!!...see all the love that was put into these guys....

Close up love...

On the left are Popovers, really quick to put together and a great brunch item; centre-back  are Cranberry drop scones, lovely colour on them; and to the right are the Corn muffins, a bit denser than expected but the flavour was there.

Chocolate Chip Muffins...more like pillows!!!!!

My favourite...Banana Bread!...delicate but assertive flavour. The almonds on top really added that toasty, crunch banana bread enjoys so much...


:))
Cookies next.....

Lunch at the CCJ

        As part of my portfolio, I manage the production for the  Functions Unit..this can range from an all-inclusive fete for 1000 people with 10-12 dishes to a 7 person lunch meeting at a very important spot. With the outstanding work of my very talented colleague, Ms. Edwin, a 3 course lunch for 7 hosted by our high profile client really got our creative juices going. If i do say so myself...we did goooood!!....

       The challenge here was that we had a high profile, first time client to impress and even though it was lunch, the meal should not be too heavy. There were some meetings to follow right after and everyone needed to be up and alert. After some deliberation and consultation with a representative of the client we came up with our menu...

Soup

Mushroom Bisque served with garlic croutons

Entree

Pan Fried White Salmon served with a Lemon Beurre Blanc

accmpanied by provision au Gratin and Sauteed Vegetable medley

Dessert

Vanilla Panna Cotta 

Served with a Spiced Blueberry Sauce, topped with slivered Mango Chow all on top a slice of caramelized pineapple

For the first course....Mushroom Bisque with garlic Croutons

Try the recipe:

Serves 8 [6-8 oz portions]

4 oz butter

8 oz onions, diced

4 oz carrots, chopped

1 bunch celery

2 lbs fresh button mushrooms, sliced [reserve a few pieces for garnish]

salt to taste

black pepper to taste

1/2 cup flour, all purpose

2 ltrs fresh vegetable stock

1 bunch shadon beni, minced

1 bunch chive, finely chopped

4 each pimentos, minced

1 head garlic, minced

Method:

1. In a medium sized stock pot heat butter until melted and add onions, carrots and celery. Sweat until softened.

2. Add mushrooms and saute until moist.

3. Season with salt and pepper to taste.

4. Add flour to make a roux and mix well. Add stock and mix well again. Bring to boil and adjust seasoning.

5.Add remaining vegetables and allow to simmer for a further 5-10 mins.

6. Blend soup to desired consistency. Taste and adjust seasoning if necessary. If soup is not thick enough, thicken further using a beurre manier [uncooked roux] or add more stock if too thick.

7. Garnish and serve.

Optional: Finish with a drizzle of heavy cream or half and half over top.

For garlic croutons: 

Mix 4 oz softened butter and 3 cloves minced garlic; season with salt and pepper. Brush over desired bread, then cut into smaller pieces and toast until golden brown.

Entree :)

For the Entree...Pan Fried white Salmon fillet with Lemon Beurre Blanc; Provision au Gratin and Vege Medley garnished with shadon beni oil and a somewhat overused pimento flower; but they left no petal behind!

Dessert..hmmm....Vanilla Panna Cotta [made with real Vanilla bean] served with caramelized pineapple, mango chow and spiced blueberry sauce. I would call it a compote but Ms. Edwin doesn't like the word 'compote'...lol 

Everyone thoroughly enjoyed the meal and we were happy like pappy!!!