Final Exam- Will Gilmer

Will Gilmer's lecture was interesting. Social Media is trending now more rapidly as we can imagine.He had good points and i learned a lot from him. His talk about facebook and twitter really caught my attention.

Nach Intro Video

Instructional Video

 Mint Chocolate Bark

Chocolate is a raw or processed food product from the seed of the tropical Theobroma cacao tree. Making bark is a way of creating your own chocolate bar. Be creative!

Ingredients:

10oz white chocolate, finely chopped

1tsp mint extract

16 oz semisweet chocolate, finely chopped

1 box(5oz) Andes Creme de Menthe Thins, unwrapped and coarsely chopped

Directions:

-Line a baking sheet with parchment paper.

-Melt white chocolate over a double boiler. Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add mint extract, stir to combine.

-Spread the white chocolate mixture onto the baking sheet lined with parchment paper in an even layer. Refrigerate for 30 minutes, until completely set.

-Melt the semisweet chocolate over a double boiler. Once the chocolate is melted, remove from heat and let it sit for a few minutes till slightly cool, stirring occasionally. Pour over the white chocolate layer and spread evenly over the top. 

-Sprinkle the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

-Cut the bark or break into uneven pieces. 

Great party snack! 

Chocolate OVERLOAD!!! 

BEIGNETS! 

If you have never been to Cade Du Monde..You are missing out!! Beignets were brought to Louisiana by the Acadians. These fried fritters are sometimes filled with fruit. Today, beignets are fried and covered with powdered sugar. Beignets are also known as the French Market Doughnuts, and is the Louisiana State Doughnut.

Ingredients:

1/2 cup shortening

1/2 cup sugar

2 packages yeast

6 1/2 cup plain flour

1 tsp salt 

1 cup evaporated milk

2 eggs, well beaten

Directions

Cream together shortening, sugar, and salt. 

Add one cup of boiling water and one cup of milk and set aside.

Mix yeast well in 1/4 cup warm water. 

Add this and beaten eggs to the mixture and mix well.

Add 31/2 cups of flour and beat with spoon. 

Add another 3 cups of flour and mix by hand.

Put the dough in a greased covered container in the refrigerator. 

When ready to fry, roll out the dough. 1/4 inch thick and cut into 3 inch squares with a knife.

Use knife to cut 1/2 inch slit in the middle of each squares. You can also cut the dough, and pull it into shapes by hand.

Fry in deep fat about 360 degrees until golden brown on both sides.

Powdered sugar sifted on top. ENJOY! 

éclair

An éclair is a long French pastry made from choux dough, filled with pastry cream or custard and dipped in icing. The most popular éclair recipe is probably the chocolate éclair, which is topped with chocolate fondant and filled with chocolate custard or pastry cream. he most popular éclair recipe is probably the chocolate éclair, which is topped with chocolate fondant and filled with chocolate custard or pastry cream.

Ingredients
Eclair Dough:
2/3 cup Milk
2/3 cup Water
4 oz. Butter
1 cup Flour
5 Eggs
2 tsp. Granulated Sugar
Pinch of Salt

Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour

Chocolate Icing:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water

Eclair Dough:
Preheat oven to 425°F
In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil.
 Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly.
Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.
 Take off flame. Add eggs, one at a time, stirring energetically.
 Fill a baking sac with batter. Butter a baking sheet. Squeeze out "finger-sized eclairs" onto baking sheet, well-spaced.
 Bake for 10 minutes. Then turn oven down to 385°F and bake another 10-12 minutes with the oven door open.

Chocolate Filling:
Melt chocolate (chopped) and milk in a pot, and bring to light boil, remove.
In a bowl, whisk yolks and sugar until it whitens.
 Slowly add flour, stirring.
Slowly add chocolate and milk, stirring until homogenous.
Put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth.
When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs: Cut a small slit lengthwise, and then stuff with cream, using your baking sac or a small spoon.

Icing:
Melt chocolate with water in a small pot over a low flame.
 Once melted add butter, whisking the whole time. Should look shiny and creamy!
Remove from heat. Dunk the eclairs in the chocolate and place on a rack so the excess chocolate will drip off. 

Tomato Basil Soup

Who does not love a hot bowl of soup on a cold rainy day! A hearty tomato soup with fresh basil is very comforting along with parmesan chips baked to a crispy, golden perfection. Great for dunking in a warm bowl of soup. Alternatives: grilled cheese sandwiches, croutons, toast.

Ingredients:

3 garlic cloves, minced

2 tbsp olive oil 

2 (14oz cans) crushed tomatoes

1 (14oz can) whole tomatoes

2 cups stock (vegetable or chicken)

1 tsp salt 

1 tsp sugar

1 tsp black pepper (fresh ground)

3 tbsp basil (fresh), chopped in ribbons

Parmesan cheese

In a sauce pan, saute garlic in olive oil (be careful not to burn the garlic).

Add crushed tomatoes.

Add whole tomatoes. (break them apart) 

 - add all the delicious juices as well

Add stock (chicken or vegetable).

Salt, pepper, and sugar.

Parmesan chips:

Grate fresh parmesan

Add about 1 cup to a sheet tray lined with wax paper.

 -be sure to keep space in between so the chips will not stick together

Bake at 400 F till golden and bubbly

Let the chips rest (VERY HOT)

Carefully peal off the chips. 

ENJOY!!!

 Crepes

A crepe is a very thin pancake, with lots of eggs and very little flour. Common ingredients include flour, eggs, milk, butter, and a pinch of salt. Two common types of crepes are sweet and savory. 

The batter is liquid thin. 

Ingredients: 

6 whole eggs

6 egg yolks

12 oz water

18 oz whole milk

6 oz granulated sugar

1 tsp salt

14 oz all-purpose flour

5 oz unsalted butter, melted

clarified butter

Whisk together the eggs, egg yolks, water, and milk. Add sugar, salt, and flour and whisk till all lumps are gone. 

Heat a small saute pan or crepe pan and brush with clarified butter. (Butter is key! LOTS OF BUTTER! The more butter the better your crepes will turn out and not stick.)

Pour a 1 1/2 ladle in the hot pan and tilt the pan so the batter is spread evenly all over the pan. (Key is to get the crepe really thin.)

Lightly brown on both sides. (Be careful not to burn your fingers)

Crepes can be stuffed with all sorts of fruits 

I made a blueberry sauce.

Ingredients:

2 cups of fresh or frozen blueberries (i used frozen)

1/4 cup water

1 cup orange juice

3/4 cup granulated sugar

3 tbsp cornstarch (1/4 cup cold water)

In a saucepan, combine the blueberries, 1/4 cup water, orange juice, and sugar. 

Stir gently and bring to a boil.

In a small bowl or cup, mix together the 3 tbsp cornstarch and 1/4 cup cold and make a slurry.

Add to the pan and bring to a boil. 

As the sauce thickens. 

This sauce is delicious on crepes, pancakes, waffles, cheesecake, or ice cream. 

Eggs and Breakfast

Who does not like breakfast? I personally would eat breakfast all day everyday! It's DELICIOUS!!! 

Generally a typical breakfast consists of: 

Eggs

 breakfast meats such as: Bacon, Canadian Bacon, and Sausages

Griddlecakes: pancakes and crepes 

Cereal

Grits

Oatmeal

Biscuits 

Did i miss anything? 

I love making scratch made pancakes with different variations added depending on my mood. 

Buttermilk Pancakes

Flour   1lb

Granulated Sugar  2tbsp

Baking Powder  1tbsp

Salt  1 1/2tsp

Buttermilk 1 1/2pt

Unsalted Butter, melted 2oz

Eggs, beaten 3

Mix flour, sugar, salt, and baking powder together.

Add buttermilk, melted butter, and eggs to the dry ingredients

Heat a nonstick pan, melt butter, and add batter till the size you desire.

When bubbles appear on the pancake surface..it is time to "CAREFULLY" flip

Enjoy with warm syrup. 

Topped with some butter, fruits, or nuts (optional)  

Variations: Fold into batter and cook

add blueberries

add bananas 

add apple-pecans 

-you can add whatever you like! 

CHEESY GOODNESS

Today in Culinary School, we explored the world of cheese and eggs. From Deviled eggs with hollandaise to fondue vudu with apples, everything was delicious!
I made the Fondue Vudu with smoked gouda and gruyere cheese.
 

Recipe:

• 1 clove garlic, halved
• 1 cup apple juice
• 2 tablespoons lemon juice
• 1 tablespoon brandy
• Pinch salt
• 2 cups Gruyere, grated
• 2 cups Smoked Gouda, rind removed, grated
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 teaspoon curry powder
• 1 teaspoon fresh cracked black pepper

  Steps:
Rub the pot with garlic clove.
Pour apple juice, brandy, lemon juice, and a pinch of salt. Bring to simmer
Grate the cheeses and mix well with corn starch.
When apple juice comes to a simmer, add about a palm full of cheese. Making sure it fully melts before adding more.
After all is melted. Add black pepper and curry powder

Cut up some of your favorite apples and enjoy!

Wines, Beers, Brandies, Liquors, and Liqueurs

Wine is an alcoholic beverage made from the fermented juice of grapes. They could be still, sparkling, or fortified with additional alcohol.

Different types of wines and common food pairings: 

Red wine

  Cabernet Sauvignon - with lamb, beef, strong cheeses

  Merlot - with highly spiced dishes, chocolates

  Pinot Nior - with roast beef, shellfish, game birds

  Zinfandel - with roasted lamb, vegetable dishes

  Syrah - with peppery, tangy, spicy foods

White wine

  Chardonnay - with fish, lobster, veal, chicken

  Pinot Grigio - with vegetables, fish, pasta dishes

  Sauvignon Blanc - with spicy foods, salmon, rich or fatty fish

Beer is an alcoholic beverage made from water, hops, and malted barley. Barley is fermented by yeast.  

Different types of beer and common food pairings:

  Porter - with Barbecue, oysters, smoked salmon

  European lager - with german sausage, pretzels

  Stout - with chocolate, nut or fruit deserts

 

Brandy is an alcoholic beverage made by distilling wine or the fermented mash of grapes or other fruits.

Liquor is an alcoholic beverage made by distilling grains, fruits, vegetables, or other foods; including rum, whiskey, and vodka.

Liqueur is a strong, sweet, syrup alcoholic beverage made by mixing or redistilling neutral spirits with fruits, flowers, herbs, spices, or other flavorings.

Different Liqueurs and its flavorings

  Amaretto - almonds and apricots

  Triple Sec - bitter orange peel

  Ouzo - anise seed and herbs

  Kahlua - coffee

Source: On Cooking A Textbook Of Culinary Fundamentals

  

Common Uses of Herbs and Spices

Reading through the book On Cooking: A Textbook of Culinary Fundamentals and learning about the various uses of herbs and spices and what they pair well with. Herbs and spices is an inexpensive way of bringing a variety to foods with a various flavors and aromas. Many cuisines have created recognizable combinations of flavors that are found  a variety of dishes. 

Few examples: 

Ginger - fresh or powder form - are found in various Asian, Caribbean, and Indian cuisines in pastries, curries, stews, and meats.

Allspice - whole or ground form - is a great spice paired with fruits, relishes, braised meats, quick breads, and spice cookies.

Basil - fresh or dried - great with tomatoes, salads, eggs, fish, chicken, lamb, cheeses, savory breads, and pizza.

Cinnamon - whole or ground - infused in syrups for compotes, fruits, pies, pastries, breads, and ice cream.

Cilantro - fresh leaves - is great in salsas, salads, Mexican cuisines, fish, shellfish, and chicken.

Fresh herbs should be kept refrigerated at 34F - 40F. And dried spices stored properly should last for 2 to 3 months. 

I recently started Culinary School at Mississippi University for Women as a dual degree "Culinology" student. Food and Science is a passion. Today I made French Bread for the first time and i must say it turned out fantastic! For a beginner bread making is a complete challenge.
This is how i made it:  
     

        FRENCH BREAD

     
       1 quart Water, warm
       1 ounce Active Dry yeast
       3 lb. 12 oz. Bread Flour
       1 ounce salt

Combine water and yeast in a mixing bowl. Let the yeast activate for about five to ten minutes.
Add the remaining ingredients and mix on low speed with a dough hook until all the flour is incorporated.
Kneed the dough until smooth and elastic.
Let dough rise until doubled in size.
Divide dough into equal sections and shape into desired loaf
Let bread rise again until doubled
Bake at 400F (200C) until crust is golden brown for approximately 12 minutes for rolls and 30 minutes for small loaves

Serve with a Jalapeno Honey Compound Butter 

 
      Soften room temperature butter
      Honey
      1 Roasted Jalapeno
      Salt
      Pepper

Roast Jalapeno on flame. Remove skin and seeds. Chop finely.
Whip butter, honey, one finely chopped jalapeno, and salt.