Monday, August 3, 2009 long time no looky-looky....

Sorry about not posting very much...I should be able to make a blog post everyday now since I'm on my computer everyday. I've also made the VERY difficult *heavy sarcasm here* decision to start making posts about my life instead of only food...wait, wait, don't go!! I'll still be posting about food...whenever I make it...

The main reason I made this post is because I wanted to tell you all about Green. Here's what it's about:

The story of how Thomas Hunter first entered the Black Forest and forever changed our history began at a time when armies were gathered for a final battle in the valley of Migdon. Green is a story of love, betrayal, and sweeping reversals set within the apocalypse. It is the beginning: the truth behind a saga that has captured the imagination of more than a million readers with the Books of History Chronicles.
But even more, Green brings full meaning to the Circle Series as a whole, reading as both prequel to Black and sequel to White, completing a full circle. This is Book Zero, the Circle Reborn, both the beginning and the end. The preferred starting point for new readers . . . and the perfect climax for the countless fans who’ve experienced Black, Red, and White.

Green Website

When you go to the GREEN websiteand you would like to learn more, just click on "Join Forest Guard" and enter my code: 5009! It's that easy...I can't wait for the book to come out and I hope that you start to get excited about it too!

Wednesday, March 25, 2009

Bananas Foster


Last Thursday, my friend Matt came over for dinner.


After dinner, I thought I would make some Bananas Foster, because we all know that nothing goes better with bananas than a rum brown sugar sauce.


First, you need to get out some butter and melt it in a saute pan.


And you need an equal amount of brown sugar.


While the butter is melting, sprinkle the bananas with cinnamon.


When the butter is melted and starts to foam, add the brown sugar. Stir till dissolved.


When the brown sugar is dissolved, add the liquor and ignite using a stick lighter. Please be safe when you do this people...I don't want your house burning down.


When the flames have burnt out, add the bananas and cook for a minute longer to heat the bananas thoroughly.

Serve over ice cream (which I sadly did not get a picture of because most of the Bananas Foster was in my belly at the time).

Here is the recipe:

Bananas Foster

Yield: 1 serving

1 banana
½ ounce butter
½ ounce brown sugar
1 ounce fresh orange juice I used a tiny bit of orange extract because I was lacking fresh orange juice
½ ounce dark rum
½ ounce brandy or creme de banana I used brandy
Cinnamon, to taste
1 serving vanilla ice cream

1. Peel the banana and cut in half lengthwise. Cut each half into three chunks and set aside.

2. Melt the butter in a saute pan. Add the brown sugar and stir until the sugar melts.

3. Add the bananas and stir to coat them completely with the sauce. Cook until tender, approximately 1-2

4. Stir in the orange juice. Add the rum and brandy, then flame the mixture.

5. When the flames die, spoon the bananas and sauce over the ice cream and serve immediately.

As you can see, I did mine a tad different in the way that I think my way is more stream-lined. Whichever way you make this, it will be good.

(Taken from On Cooking: Second Ed. by S. R. Labensky & A. M. Hause, p. 754)

Tuesday, March 17, 2009


I have pretty much given up on posting the Linzertorte recipe...because it sucked. The reason I know it sucked is because I found out in Intro to Baking at college what a real Linzertorte looks like. Not like mine that's fo' sho'. I might end up making it again in the future, but I just don't know when.

I have been making food though. Since I am going through the Cul. program at college, I end up making food about twice a week. No pics though because I have to focus on learning. I did make a stirred custard yesterday for Mom. She is gonna turn it into ice cream with toffee bits either today or tomorrow.

I did get a job on at a restaurant in Z-ville. It's called Muddy Miser's Cool River Cafe.

That's all for now...for at least another 3 months. LOL

The Chef

Thursday, December 11, 2008

What Linzertorte???

So, I was going to make the Linzertorte today...but life happened. All of us decided to do our Christmas the tune of 2 dozen sugar cookies, 4 dozen Peanut Butter Blossoms, and Hungarian Nut Loaf. So hopefully there will be Linzertorte tomorrow.

Sunday, December 7, 2008

Up coming recipe

Hey all,

Sorry about the long delay between posts. College has a way of taking most of your time away from you. I will however be making a Linzertorte recipe Thursday. The cool thing about this recipe is that it is from a guy in NY that owns a bakery. I actually won it in a contest, and no, it was not poker.

Check back then!

Thursday, November 6, 2008

A request long in waiting, answered.

So sorry people that we have not been able to get to our blog as much as we would like to. College has a way of doing that to us.

We have had a request from a reader to know the difference between a stock and a broth. We will honor this request.

According to The Prentice Hall Essentials Dictionary of Culinary Arts a stock is

stock1. A clear, unthickened liquid flavored by soluble substances extracted from meat, poultry, or fish and their bones as well as from a mirepoix (50% onion, 25% carrots and 25% celery), other vegetables and seasonings; used for soups and sauces.

That is the official definition of a stock. Here is the official definition of a broth, ibid.

brothA flavorful liquid obtained from the long simmering of meats and/or vegetables

All this mumbo-jumbo means is that there are basically 2 distinct differences between the two liquids.

1.) A stock is made with bones. This gives body and substance to the stock through the dissolving and chemical break-up of collagen into a tasteless and odorless mixture of proteins called gelatin...blah-blah-blah...etc. All you have to know is a stock is made with bones.

2.)A broth is made with meat and bones. This gives the liquid a deeper flavor than a stock because the meat is generally browned, thus giving us all the great yum-yums that stick to the bottom of the pan. All you have to know with a broth is use meat and bones.

Now the process for the making of the liquids twain are virtually the same (We amaze ourselves sometimes). The process is as follows:

Brown meat/meat & bones if making a brown stock/broth.
Start the liquids with cold water.
Simmer the liquids gently.
Skim the liquids frequently.
Strain the liquids carefully.
Cool the liquids quickly.
Store the liquids properly.
Degrease the liquids.

Brown Stock

* 2 1/2 pounds chicken, beef or veal bones
* 1/4 cup olive oil
* 2 red onions, sliced
* 1 stalk celery
* 2 carrots, diced
* 8 cups water, or as needed
* 1 head garlic, halved
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried basil
* 4 teaspoons kosher salt
* 1 tablespoon cracked black peppercorns

1. Preheat the oven to 450 degrees F. Arrange the bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
2. Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
3. Add the roasted bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours for chicken bones, 6-8 for beef or veal bones hours. Add more water if needed.
4. Strain out all of the solids from the stock, and refrigerate. Remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

Chicken Broth

1 pound chicken breasts, thighs, or a combination
1 onion, quartered
1 carrot, peeled
4 sprigs fresh parsley
3 black peppercorns
1 bay leaf

Combine the chicken, onion, carrot, parsley, peppercorns, and bay leaf in a large saucepan with water to cover by about inches. Cover loosely and bring to a gentle boil (a few bubbles). Use a spoon to skim off and discard any foamy surface residue. Cook until the chicken is opaque throughout, about 30 minutes. Use tongs to remove the chicken to a plate. Remove and discard any skin. As soon as it is cool enough to handle, pull the meat off the bones. Cut the chicken into the size needed for the recipe and refrigerate for up to overnight, if not using immediately.
Return the bones to the broth. Continue cooking the broth, uncovered, for at least another 30 minutes. Taste the broth (after cooling it on the spoon), and if it has a good chicken flavor, strain the broth into a large bowl. Discard the bones and seasonings. (Any salt and pepper will be added when the broth is added to a filling.) The broth is ready to use or it can be covered and refrigerated for up to days. Or, the broth can be sealed in freezer containers and frozen for up to 1 month.

There you have it. We hope that the reader has been answered and that we have explained everything properly.

Wednesday, September 10, 2008

Cream Cheese Danish

You know those tasty little cheese danishes that are on the Continental Breakfasts at hotels? Forget those my friends...forget those forever. This Cream Cheese Danish is so much better, and easy to make I might add.

open dough

For this you will need two packages of canned crescent rolls. While this is me opening the rolls, I wish I could have gotten a picture of CC opening the other package. She jumps every time. hee-hee

roll out dough

Roll out one package of the rolls into the bottom of a greased 9x13 pan. I used a mini rolling pin from the Pampered Chef (used without permission). If you don't have one of these nifty uni-taskers, then just pinch the seams together.

cheese sugar vanilla egg yolk

In a medium bowl add two packages cream cheese, one cup of sugar, one egg yolk (keep the white for later), one teaspoon vanilla and a pinch of salt.


Mix until all combined, creamed...etc.

plop on filling

Put the cream cheese goodness into the pan.

place dough on top of filling

Roll/grumble/pat out the next package of rolls on top of the cream cheese filling.

egg wash

Make up an egg wash by taking the egg white and adding a tablespoon of water to it and whisking till the egg does not...uhhh...hold loose enough to brush.

pinch seams egg wash

Pinch the seams of the dough and brush with the egg wash.

Bake in a 350º oven for 25-30 minutes or until golden brown.

While the danish is baking, you have to make a powdered sugar glaze.

powdered sugar for glaze

Use a ½ cup of powdered sugar,

dont forget salt

a pinch of salt, a blurb of vanilla, and about a tablespoon of water or milk.

drizzling consistency

Make it to be a little thick but liquiddy enough to drizzle.


When the danish is fresh from the oven, drizzle on the glaze in fancy designs because you can.

up close and personal

Then comes the fun part! Yummo!

Cream Cheese Danish

  • 2 packages crescent rolls
  • 2 packages cream cheese, softened
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1 egg, seperated
Preheat the oven to 350º. Lay out one package of the crescent rolls in the bottom of a greased 9x13" pan, pinching the seams. Beat the cream cheese, sugar, vanilla and egg yolk in a stand mixer till well blended. Spread over first layer of rolls. Lay out second package over the filling, again, pinching the seams. Beat the egg white and brush over the top layer of rolls. Bake for 30 minutes. Drizzle with a powdered sugar glaze.