Saturday, October 29, 2011

Pot de Creme

So this is the first thing I made in Baking and Pastry class at The
Culinary Institute of America. Its creamy, sweet and looks really nice in its cute little ramekin.
I was really nervous when I was making it because I was afraid that I was going to scramble the eggs and ruin the whole thing; custards are temperamental like that.

A Plated Up Pot de Creme with Whipped Cream and Caramel Garnish.

Another thing you'll notice with this, and all of my future baking recipes, that they are predominately measured out by weight. Why? Well, that's because it is more precise. When making this recipe be sure to pay close attention to how things are measured out. Anything measured in ounces (oz) or pounds (lbs) has been weighed out on a scale and everything measured in fluid ounces (fl oz) has been measured in a measuring cup.

Olive Oil and Dessert

Sorry for the time gap between this post and the last, but things have been a bit crazy here at The CIA. Where to begin...
This past weekend Justin and I went to a lovely wedding in Bethlehem. There was good dancing, good food, and of course good company.

While in Pennsylvania, we explored downtown again, this time during the annual Halloween Dog Parade -- probably the most adorable thing I've ever seen!
Bethlehem is full of little surprises, like a specialty olive oil store. Seasons Olive Oil and Vinegar Tap Room, is just what it sounds, casks and casks of oils and vinegars straight from Italy. After perusing the store on our own for awhile, the owner introduced himself and began giving us a tour around the shop.

Thursday, October 13, 2011

Apple of My Eye

We never run out of things to do in Hudson Valley.

Justin and I gave my aunt and cousin a tour around our school this weekend. It brought back memories of my first tour around the seems like so long ago.
After being re-inspired, we decided now is a good time for some Street Food. On campus, on a one way street, on the back of the campus, through a partially opened kitchen window, Justin and I handed off two small white coupons for a rectangular box before running back to my car.

Sounds shady right? Not at all. SACE, Students for Advanced Career Education, frequently sells, what is known as "Street Food" out of the Angell Hall kitchen window. They have a variety of themes, this one being Greek.
They spent all of Saturday prepping at The Rec Center, and lucky for me, I got a sample. I was sold and bought two tickets for the event.
Upon arrival Justin and I ordered the Combo, which was Chamomile Tea, Pita, Hummus, Tzatziki and Falafel. It came out pretty promptly in a cardboard box that we hurried with pride to our car. The amount of food was impressive for only five dollars, and boy was it delicious.So delicious in fact, that it was gone before I managed a picture. The pita was hand made and perfectly warm around the cucumbers and the falafel. The only thing I would do differently: ask for a fork.

Monday, being a national holiday and all, we had off school. So, Krissy, Justin and I went apple picking at Fishkill Farms. The apples were scarce but it was still a great time, climbing trees, picking apples and of course trying to figure out a system as to who would go to the highest point for that perfect apple.

Me in a Tree

Krissy in a Tree

Justin and Krissy Below the Tree

After filling our three bags we headed to the farm store for pumpkin ice cream cones-- that barely lasted ten minutes, some cider-- which barely made it home, and some apple cider cinnamon sugar donuts-- that barely made it a day.

I wonder what we will do with all of these apples...I see some recipes coming soon.

Saturday, October 8, 2011

A Trip to Germany and a Quick Stop in Spain

This weekend I went to Pennsylvania to visit Justin and help him move all of his stuff back up here to The Culinary Institute.
Being a foodie couple, of course we had to take advantage of the cuisine in Bethlehem, PA. Lucky for us there was a food festival going on at The Steel Stacks in celebration of Oktoberfest.

Justin, his parents and I spent the entire day amongst old steel factory ruins, throngs of people and small heard of miniature doxens.

Justin and I started off on the right foot by devouring sauerkraut prorogues and curry wurst. "What is curry wurst?" you may be thinking. It is a combination of sausages, cut into bite sized pieces, topped with a tomato curry sauce. I think it is an acquired taste, but Justin loves it, even though he says the version he had on the streets of Germany was way better.

Currywurst Sauce
Justin and Currywurst

Mrs. Christen and I waited in line for a while for the next round of German fare. We emerged from the stand with wiener schnitzel, potato pancakes, a meat pie and German beef stew. It was all delicious. Being mostly Irish, it was quite interesting to try a variety of traditional food from another country. At a glimpse, it appears as though the Irish and the Germans have nothing in common, but after surveying what we have retrieved, I started comparing what I knew to what I had. The German meat pie remained me of a Shepard's Pie while the potato pancakes were definitely reminincisent of my favorite potato dish, Champs.

As if that wasn't enough food for one day, Justin and I found a danish stand, and of course decided we needed one. It was warm and gooey and covered in powdered could you go wrong?
After a lovely day eating, listening to music and exploring the renovated steel stacks we all headed home.

If you know anything about me, you know that I can put away some food, so after a few hours of digestion, Justin and I went out for a lovely dinner date.

A small burnt orange restaurant named Tapas was the perfect place to spend our Saturday night. We were seated at the table for two in the window and started off by ordering the specials of the night and then an additional four courses plus two desserts and a latte.
For those out there who don't know what a tapas style meal is, it may seem crazy to eat that much food, but in reality it isn't. Tapas is a Spanish style of dining where a couple small portions of a variety of items are served to share.

We had (in order):
Scallops with Mango Salsa
Lamb Kabobs with Roasted Fingerling Potatoes
Mushroom and Quinoa Flat Bread
Mussels with Fries
Crab Croquettes
Yellowfin Tuna
Churros with Chocolate and Vanilla Sauce
Lemon Sorbet

Fully satisfied, we left to go watch another marathon of Ghost Adventures to finish off a weekend in Bethlehem.