My second lab class underway!

Hello everyone!  I don't know about all of you, but I'm getting a little sick of this weather =(  It won't stop snowing here!!  At least I have been baking away and staying nice and warm in class!  So far, my second lab is going really well.  I am now the oldest person in my class (not sure how I feel about that yet...) so hopefully my age will help set me apart-at least that's the plan!!
Here are some of the items I have been making...

Cheddar chive biscuits (like the Red Lobster ones, but WAY better!!)

Swirl Rye (didn't get to see this sliced up, but it probably looked cool!)

Raisin Bread

 Variety of rustic-type breads and having fun with scoring!

We also started working with puff pastry and danish dough last week and have made some really delicious treats!  That stuff is addicting!!  Might be the over a pound of butter, not sure...

Building apples dipped in cinnamon sugar wrapped in puff pastry-yum!

Carmel apple turnovers

My first danishes-raspberry cream cheese pinwheels!

Then for fun, I made some cinnamon rolls with danish dough.  They kinda went crazy, but were pretty good!!

In other news this week, I started my job at the hospital!  It is different than my clinical job in Louisiana (in a good way because they aren't as strict with charting, etc) so once I get familiar with the computer system, it should be a good balance with school.  Also, I bought my ticket for the American Culinary Federation Regional Conference in New Orleans!!  It is in mid-April and from what I have been told it is an amazing event where I will be eating tons of food, getting free stuff, and learning about the cutting edge techniques in the culinary world.  I got a good deal because I am a student member and booked early.  Although it is far, I will be carpooling with other students... road trip!!  I can't wait to share that experience with all of you!!

Bring on the sun, please!!

My final and another trip home...

Well, I am done with my first lab class and survived my final!!  I ended up with a B+ so I am happy!  My goal is A- for next class, of course...

Here are a few pictures from my final and some comments I remember from my instructor:

Apple Pie: Lattice top is nicely spaced, tasted good (filling a little runny)

My loaf bread: It over-proofed which created the uneven top, didn't do so great on this one!  But, he did make an example of me =)

Eclairs: pretty even in shape and size and completely filled with pastry cream (there were issues with only one side being filled) and my cream didn't have any lumps!  I mixed the @%#$ out of that stuff to make sure of that!!!

Baguettes: also had to be even in length which I did pretty well at, but I had some air bubbles pop on the sides, the color should have been darker, and there should have been more hole structure on the inside (should be like swiss cheese).

Although I am kind of a perfectionist with stuff in the kitchen, there will always be random, unexplainable happenings, so I will be learning to get over things being perfect!!  I am looking forward to my next class starting this week (same instructor) where I will learn pastries, artisan breads, and gluten-free baking.

I went home this past weekend mainly to see family/friends for a gaming night, but before that, I went to a few (more!) really cool restaurants that I haven't been yet.
First, San Su, a Korean BBQ place where they cook meat/seafood on this gas grill in the middle of your table.  Then, there are all of these sides (cabbage, cucumber, rice noodles, lotus root-that was delicious, by the way!, black bean, etc) that you could eat with the meat.  Here's some pictures:

The grill getting hot and all the sides and sauces!

We got chicken and 2 kinds of beef-SO good!!

Second, I went to M Restaurant, which is probably the nicest restaurant in Columbus (you have to check out the menu!!) and I got my friend to try sushi for the first time!  I was totally craving it for like weeks!

The Rock-n-Roll: Y-U-M.

My martini: it had an ice sphere with an orchid flower frozen in the middle, so cool (and it tasted like candy!!)

I got the sea bass and it had an Asian flavor broth.

Saturday was skiing at Mad River then gaming night in Troy, OH.  The weather was nice for skiing (didn't take any pics, sorry!) then we played some fun games at Steve and Lisa's house, including outdoor events: speed and figure skating.  Here are some pictures (kind of hard to see since it is dark outside)...

Cousin Michael getting medical treatment from Nena (hurt his wrist skiing!)

People getting ready for the race!

Uncle Thom getting a beer handed to him during a lap (a real athlete!)

In other news, I started orientation for a new job at the main hospital system here in Muskegon.  I will be working part-time as a dietitian and finally making some money!!  I am excited to be keeping up my professional skills and hopefully make some new friends!
Well, that's it for now.  I will have some pictures of my new class soon!

Pastry lab continues and my recent trip home

Hello all!  Well, I have been busy baking in my first pastry lab making all kinds of yummy treats!  I am feeling more comfortable with the basics, like: bread, rolls, pies, and eclairs.  Here are some pictures...

My first apple pie with some fun decorations! (crust got a little too done)

 Working on my lattice top

Biscotti!

Eclairs filled with pastry cream and top with chocolate ganache!

Practicing braided rolls for my final

My final is next week for this class and I have to bake: 5 baguettes, 24 knotted rolls, 2 loaf breads, 12 pastry cream-filled eclairs, and one fruit pie (I'm doing apple).  I will also have a written exam, kitchen identification (I will have to know the names and correct spelling of various kitchen gadgets) and knife skills.  All of these components have to be completed over 3 days, so it shouldn't be too bad!

I was home last weekend and went to some really great restaurants and took some pictures (of course!).
First one: The Top Steakhouse in Bexley (suburb of Columbus).  Check out the history and menu by following the link!

Had the escargot appetizer (apparently, I'm a fan!)

Obviously, I got a filet  =)  with a side of bernaise sauce. Delicious!!

And for dessert, mascarpone cheese filled phyllo dough with fruit.  Not too sweet and seemed a LITTLE but healthier than cheesecake!

Then, it was out with the Loughrin's to say goodbye to Kevin before his training in GA for 3 months.  We went to Sage (check out the crazy menu!) and it was really unique and awesome!

Here is the cheese plate appetizer with these crispy crackers.  It was served on a white floor tile!  The cheese and sauces were seriously amazing!

I got salmon with mussels and clams in a light broth

Has anyone every had pork cheek?? (and, that is facial cheek...)  Well, mom and Nena can say yes!!  I had to take a picture because the plating here was SO unique!!

My trip home was short, but a lot of fun.  It was my first time at both of these restaurants and I am more and more convinced that there are some really special places to eat out there, you just have to do a little research and take a chance!  I have officially boycotted all chain restaurants (unless it is an emergency) because let's be honest, there kinda lame!

I'll have pictures of my final products and hopefully you all will see an improvement!

Stay warm out there!!