Custards and Puddings

Second class was all about Custards and Puddings. I've made some custards in the past so wasn't too overly concerned, but always eager to learn something new. I've made Ille Flottante in the past and would like to make Creme Anglaise less stressfully. I remember I had my small Le Creuset saucier and the creme was spilling over as I whisked briskly. There must be a trick and yes there was! Do not use a small saucier! Any non-reactive pan would do, for example my All Clad stainless steel pans!

Carol showed us how to make Creme Brulee to start the class. It was fairly easy:

Cream
Milk
Vanilla Bean
Egg Yolks

Bake in a Bain Marie, 325 degree oven for 40 minutes, or until the middle doesn't jiggle when lightly shaken.

Next, was Old Fashioned Bread Pudding. It was interesting to note that the best bread for puddings are Challah bread, and that to add a layer of flavor to the milk, sugar and egss, you can soak the raisins in some brandy. A pinch of cinnamon. A sprinkling of orange zest. The bread pudding, wasn't so old fashioned anymore!

My Mama's bread pudding was wonderful, but an addition of orange, brandy and cinnamon notes certainly elevated this homely dessert.

Quick Breads

First class was all about Quick Breads: muffins, scones, zucchini or banana breads, pancakes, biscuits...

I have done a few Quick Breads and some of them have turned out quite well. I have a very good Banana Bread recipe for example, after testing quite a few recipes and tweaking them to suit my taste and preference. I now only make Banana Breads using this one labored recipe!

I have made scones in the past...there is nothing more blissful than a cup of tea and a hot scone loaded with Devonshire cream and jam (yum! think Paddington's on Robertson Blvd. on a Saturday afternoon...) My scones in the past aren't successful: I usually over bake them, over mix so they are dry and tough. So I was very excited to finally get a sure fire recipe from our instructor Chef Carol, of Cream Scones. It is absolutely perfect. I have made it three times this week and what I have learned about Scones is this:

Scones are best right out of the oven so if you want to eat them for breakfast, that means waking up at 5am and in order to do this efficiently, when you are technically still half asleep, you must measure all the ingredients the night before, use the best ingredients you can afford because it does matter, the butter should always be very cold, you need to toss and mix everything by hand so work quickly and lastly, do not over mix the batter. And one more thing: it is 425 degrees for 14 minutes - do not deviate!

I like the orange zest and currants combination, not so much the chocolate chip. I like using sour cherry, would like to try using candied ginger in the future. Traditional scones are cream scones (heavy whipping cream and do not substitute!) and currants.

Now Muffins. My favorite muffins are Blueberries or Lemon and I already have good recipes for both - originally Martha Stewart's (Blueberry) and Dorie Greenspan (Lemon). In class, we had to do an Apple Streusel Muffin, so I was very excited, something new! The first time I made it was in class, so that turned out perfectly. The second time, I made it at home and it was a failure (aughg!). I should say, it wasn't a fault of mine. I lost my handout from school so on the day I wanted to test the recipe, I called the School and asked for someone to email it to me. The recipe I received was slightly different from the ones they handed in class. I now realize the recipe had one glaring omission: no flour for the topping. I only realized this after I peeped into the oven and saw the topping turning into caramel and spilling all over the pan! Also, I did not have the proper baking tool at home (the recipe needed tall muffin liners, I had regular ones, so they weren't tall enough to contain the topping and prevent it from spilling all over...disaster struck!

I also decided that the School's recipe was too oily and not sweet enough. The topping, once you've added the proper amount of flour, was on the other hand, great. But I have to look for a better Apple Muffin recipe..I'm on a quest!

I will challenge myself to make a Carrot Cake this weekend, using techniques so far learned at School. So we will see!

Pro Baking 1

It's year 2012, I just started Pro Baking 1 at New Cooking School in Culver City. How exciting is that!

Old Loves

The nice thing about rediscovering an old love is the familiarity of that person. Although it is may not be all that all wonderful in the beginning because inherent in old loves are old baggage. But as you explore the possibility, you realize that the old baggage are less severe, less important, and actually blown out of proportion when you first dealt with them ten years ago. So old loves, when sincere and fated, can be wonderful.

The Getty Villa, Malibu

Our company's holiday party was held at the Getty Villa this year. Although I received all the kudos for a wonderful party, it was actually our owner's idea that we try the Getty this year.

First of all, the food was delicious, first class, up to par with most high end restaurants. Nothing can beat the view (from one's table, one looks at the ampitheatre and the entrance to the Museum). And the room itself was cozy, the staff very well trained and efficient. My only criticism is the simplicity of the room itself. I think updating the decor of the room, like changing the drapes or painting the walls could do wonders for the area. As it is right now, it looks drab. Doesn't sync at all with the wonderful view outside. But...we will go back again!

Since I came about half an hour early for the luncheon party, I wandered into the Villa to look at the gardens and the reflective pool. Ken ( who walked with me) told me that the pool was not authentic because in roman times, the pool were actually deep. So they can put fishes in there and they can fish for food! Sorta romans using a decorative feature for practical purposes as well.


The day was absolutely beautiful. I told Ken that we are so lucky living in California and see the vivid blue sky in winter. There are a lot of tourists around; mostly out of state I think. I didn't have time to browse around the Museum's current exhibit and collection however. I hear they have a great Glass collection and of course, statues and works of arts from antiquities. After the lunch, I just couldn't see myself roaming appreciating art. Need to go back at a better time, when I have comfortable shoes on and not buzzed from having one glass of Chardonnay!

This is what I see

I have so many friends who have moved back to Manila or have never left...and I realize that there are many wonderful things about the county (my homeland!) but on my last visit I see so many things that is really hard for me to ignore.

On Ortigas Avenue, before reaching our hotel, these kids are wandering the streets, begging for money. One small boy sat on top of a concrete block and started peeing. Juxtapose this with Manila's high rise and community enclaves of the ultra rich. Just doesn't seem right. Or if its reality, then it's a hard pill to take. Not unless you have compassion for your fellow human beings. Do you just turn away?

When one gets out of the country, it is a little bit better. The people are not any richer, but they're a bit better off because most of them have their homes (humbly) (I have seen families living underneath a busy highway overpass in Manila.

Philippines

Started my vacation last Thursday and things did not go so well...and I think it is only now, a week since I left that I can say, hmm maybe things are turning around.

First, got on the plane without our luggages. So my parents and i spent the first THREE days (yikes!) with whatever was in our handcarry bags. Thank goodness I packed toilettries and my cameras. I bought new clothes at the mall (underwear, pajamas, fresh shirts and pants...).

Second, Andy's car batteries died. Third, Papa didn't have enough of his daily medication. Fourth, rained most of the time in Manila, grey and gloomy and wet!!

We finally decided to get out of the city this morning and drove to San Fernando La Union to visit Aunt Rocio and Uncle Marvin. It's Auntie's birthday today and she had a breakfast party with her church group. We left Manila at 4am and arrived in La Union at 9am...in time for a big breakfast: lomi, longannisa, daing na bangus and Paciencies (kinda like Enseymadas). We could have stayed one night in La Union but decided to drive on to Vigan (yey!) The drive was ROUGH! It's very difficult to explain how harrowing the drive was. I think most filipinos would say "huh?" not "harrowing" at all...but for me, it was! Just imagine going on a two lane road with tricycles zippping in and out of the road constantly, big provincial buses zooming to and fro. My dad is so accustomed to it: weaving between lanes, dodging incoming cars, squeezing in between tricyles, siding up a few inches away from jeepneys, school children walking along the roads, farmers walking with their equipment, dogs, cats, carabaos, horse drawn carriages...it's THE road that connects all barrios and provinces so they are all there!! On a major highway!

I hate Urdaneta City in Pangasinan. The most congested, dirty town we passed. Can't even describe it.

I love Vigan though. Such a dignified town. We arrived at 2pm, took a shower, a nap and woke up and tried the restaurant in the hotel (Vigan Plaza is a whole nother blog entry!) then right after dinner, took a calesa drive around town (our driver was such a sweet person who explained the history of his town). I can't wait till I photograph everything tomorrow!

Let's just hope there are no ghosts in this 16th century old hotel...yayyy!!!