A month late, but here it is.
Finally got a decent 5-day break from culinary school. And I swore I needed to travel! I was desperate!
This is the first time I am going to Singapore so the excitement is off the roof!
Travel Date: October 30 – November 4, 2013
Clockwise L-R: Chinatown’s colorful lanterns; Sri Mariamman Temple; Buddha Tooth Relic Temple; Singapore Flyer; On top of Marina Bay Sands Singapore at night; Merlion Statue; Dinner at Ku De Ta in Marina Bay Sands; Universal Studios Singapore
I am definitely going back… maybe after a year! haha
It has been a tiring day… but I gotta say, it was all worth it.
My mom usually cooks for us, especially during special occasions. However, this year – today – I felt it was my turn to cook and serve dinner. I didn’t plan anything really special, but everything was made from scratch and of course from the heart! LOL
Preparation came early. Since I am making everything from scratch, some of the items I needed to prepare in advance – like the Homemade Pomodoro. Honestly, I was having second thoughts while I was doing this, but I was halfway done peeling the blanched tomatoes! There’s no going back! Hahaha After the “tomato obstacle”, everything was easy peasy. The peeling and de-seeding took longer than the actual cooking!
Most of what I cooked we have already cooked in school except the Chicken Parmigiano. It was an experiment — that really received great feedback! So I’m happy!
Sadly, the cheesecake didn’t make it on time. That was a last minute decision. It needs to set overnight before I can serve it. This will have to wait until tomorrow. Now, I can rest and wait until midnight to celebrate my birthday!
Merry Christmas, everyone!
School’s getting really busy the past month. Sorry I am not able to post anything sooner.
A brief moment of pastry classes and I’m in heaven! lol I am more in the zone than when we’re cooking. =)
Clockwise: Chocolatines; Amandines; Florentines; Oatmeal Raisin Cookies
Clockwise: Palet Au Raisins; Brandy Snaps; Tuscan Biscotti; MadeleinesClockwise: Peanut Butter Cookies; Financiers; Sable Butter Cookies; Tuile
Someone’s been trying to add me on Facebook and follow me on Intagram using bogus accounts. Thing is, my accounts are private. Although I publicize the links, I still get to approve who I want to be “friends” with. I’ve tried cyber-stalking in the past (come on, everyone has done it at least once!) and I was more successful than you are! Don’t make it so obvious, dear. And don’t act too desperate.
So if you’re reading this, I am the least of your problems. Go bother someone else… Or better yet, get a life!
This’ll be short and sweet. For this lesson, we only did one thing. Then we had to pipe boiled icing for our practical quiz. So without further ado… Two words: TOO SWEET!
Oeufs A La Neige / Ile Flottantes (Floating Island)
I should have posted sooner, but between the typhoon and the simultaneous make up classes, I just wanted to squeeze in all the sleep and rest I could get.
We have finished 2 series of lessons and halfway through another, but I’m going to post all of them separately. This first one is special… Because it’s one of my favorite lessons: Seafood.
I don’t know where to begin. All I have are raves about the lessons we had. It wasn’t perfect all the time, but there were minimal mistakes.
I thought all fish are cooked well done. But boy was I wrong. Tuna is cooked bleu while Salmon is cooked medium. All white fish should be cooked through, but not dry. It is not an exact science. It is all based on instinct unlike beef, pork and/or chicken. No matter what though, it should always, ALWAYS be fresh. =)
From Top Left, Clockwise: Fresh Oysters with Mango Salsa; Stir-fried Clams with Black Beans; Salmon Meunière with Whisk Butter Sauce; Fillet De Sole Farcie; Seafood Turnover; Grilled Salmo with Red Wine Broth and Caramelized Onions; Oyster Rockefeller; Poached Seabass with Leek Mousseline in Beet Whisked Buttered Sauce and Pernod & Tarragon Whisked Butter Sauce; Prawns Thermidor; Pan Roasted Halibut with Scallops in Safron Whisked Butter Sauce and Wild Mushroom Coulis; Blackened Mahi Mahi in Sauce Remoulade MIDDLE: Fresh fish and shellfish
NOW OPEN FOR BUSINESS. =)