Chocolate Mousse

got this recipe from this site (http://www.davidlebovitz.com/2008/05/perfect-chocola/), a Julia Child's Perfect Chocolate Mousse. i just copied and pasted the recipe

6 ounces (170g) bittersweet or semisweet chocolate, chopped 

*i used a dark choco couverture chocolate, the result is too sweet, you may use the store bought chocolate, the 70% cocoa or something, or im thinking something like tablea
6 ounces (170g) unsalted butter, cut into small pieces
1/4 cup (60ml) dark-brewed coffee

*i used 3 tbsp coffee with the bigger granules, not the one with finer granules, i find it too strong...so you may scale it down, like 2 tbsp
4 large eggs, separated
2/3 cup (170g), plus 1 tablespoon sugar

*maybe 1/2 cup will do, well maybe because I was using a not-so-dark-choco thats why the mousse i made is too sweet
2 tablespoons (30ml) dark rum

*i texted our pastry Chef, and he suggested the Tanduay Dark rhum, i love the bite it had on the mousse
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract

1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Serving: I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream; it neither needs, nor wants, much adornment.

*you can make white choco shavings for the garnishing, i didn't have much time so i just used a small white choco bar for the garnishing

Storage: The mousse au chocolat can be refrigerated for up to 4 days.

 the mousse is the one in the middle, the smaller cups with mango balls are mango float

Lemon Cake

I had like 6 pcs of Lemons inside the ref and I didn't know what to with it, went online and found this recipe from Martha Stewart's site (http://www.marthastewart.com/284345/lemon-cake-recipe), so I made it and by the time the cake was ready, my uncles, mom and cousins gathered at the table to have an afternoon coffee :)

by the way, I did a copy and paste from the link above

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 lemon, thinly sliced and seeded

Directions

1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
   
2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
   
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
   
4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
   
5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
   

Lemon Whipped Frosting

Ingredients

• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 2 tbsp lemon juice

Directions

1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.
   
   
   
   

 

Steamed Lemon Pudding Cake

recipe is taken from Yummy Magazine December 2010 issue page 75

3/4 cup sugar plus extra for coating ramekins
1/4 cup all purpose flour
1/4 tsp salt
zest from 1 lemon
1 cup sour cream
1/4 cup lemon juice
4 eggs separated
whipped cream and lemon zest for topping

preheat oven to 325F. grease ramekins then coat insides with sugar

whisk sugar, flour,salt and lemon zest. set aside

in another bowl, mix sour cream, lemon juce and egg yolks. whisk until well combined

in the center of the flour mixture, pour in half of the sour cream mixture and make smooth paste. add the remaining sour cream and mix. set aside

whip egg whites until soft peaks. gradually fold egg whites into the batter in 3 additions. 

pour into prepared ramekins. place in a bain marie and bake for 10-15 mins until tops are pale, not browned. top with whip cream and lemon zest before serving.

there were no adjustments made, well for the temperature and time only since im using a oven toaster...the outside is chiffon like the inside is creamy lemon taste, from the oven my mom placed them in a container then went to her lunchdate with her friends, she said it was okay...so i guess it is, though i find the very creamy inside kinda weird...and the lemon has a very strong taste that bites on your tongue...

Parmesan and Thyme Biscuits

a recipe from YUMMY Magazine November 2010, page 90
 

combine in a bowl:
1 1/2 cups grated parmesan cheese (a cup is actually enough)
1 cup APF
1 tbsp cornstarch
2 tsp dried thyme leaves
1/2 tsp salt (you can actually take this off the recipe, parmesan gives enough saltiness in this recipe)

gradually add 2/3 cup very cold, cubed unsalted butter. 

cut butter into the dry ingredients until mixture resembles fine breadcrumbs. 

add 1 tbsp milk and mix until dough forms. 

transfer to a lightly floured surface and roll into a 2-inch diameter log.wrap in plastic wrap and refrigerate until firm. slick into 1/2-inch thick pieaces and place on a lined baking sheet. 

i would suggest to have it thin coz the parmesan is so strong in taste

brush top with milk and sprinkle with thyme leaves. bake in a preheated 350 degrees fahrenheit oven for 12-15 minutes or until golden. 

i did mine 200 degrees Celcius for 15 minutes

Message to the Graduates by Candice Maureen M. Riconalla

this was the speech delivered by our batchmate Candice Maureen M. Riconalla, Most Outstanding Student of CIC - Batch1 during our graduation ceremony last June 2,2011. most of us tried our best to hold back our tears.

Message to the Graduates:

Dear parents, guests, School Officers and admin staff, chef instructors, to our key note speaker Dr. Ruth Guinita-Cabahug,The Chairman of the Board of Trustees Mr. Karlo De Marcaida, and our School President , Dr. Maria Emilyn B. De Marcaida, my fellow graduates, good evening.

It was one hot summer day when a friend and I decided to buy one of my favorite Missy Bon Bon gelatos. We parked near Grand Caprice and as we walked towards the large swing doors, I noticed a poster for an open house and a cooking demo. Since then my life changed. A slow, wonderful and eventful kind of change.

I recall the first day of class when different people who barely know each other gathered in one room. 20 people with different professions, different personalities but with one true passion: cooking.

We were all excited yet uncertain of how classes would be like. We thought we’d go straight to the kitchen and cook all day, just like in masterchef or hell’s kitchen. We were so wrong- for the first few weeks anyway. We were introduced to Sarah Labensky and Alan Hause who gave us both, mental and physical exercises. Mentally, from reading those long chapters on culinary fundamentals. Physically? Just by merely carrying the heavy book, up the long flight of stairs to our classroom. But hey, I’m not complaining. Honestly, if it weren’t for that, I think we’d be weeping as we step on the scales every morning.

If you ask me which my favorite class was, I would certainly pause (for a considerable amount of time, i might add) and be caught choosing among almost every lesson we had in the kitchen. Best part of the applications is of course easier--- that’s tasting! 

However, there is one lesson I would never ever forget: Knife Skills. Turns out, they don’t just come in handy in the kitchen alone but in life as well. Let me share them to you.

The first rule of knife safety is to think about what you are doing; that about says it all. We need to give ourselves a few minutes each day to think about our purpose, our goals and keep them in mind. That way, we don’t lose track. We don’t accidentally cut ourselves when we pace too fast.

Second. A damp towel underneath the cutting board keeps it from sliding as we cut. In this journey we had, from the first day of class to our practicum trainings, even to this day and the uncertain future, we have our damp towels; people who keep us from slipping away and helped us to be where we are now and you just feel are the same people who support your dreams.. We know who our damp towels are. they are over there at the back, sitting and now, smiling, probably thinking how awful it is to be compared to damp towels. Thank you for being OUR damp towels when we need you to be. And of course, we have ourselves, we had each other. i suppose a thank you is in order for that too.

Third. Keep knives sharp; a dull knife is more dangerous than a sharp one. Constant sharpening of our skills, not letting it go dull and put to no use. We have our whetstones here to thank, our chef instructors who were with us too, from the beginning of our journey; keeping us sharp and ready to cut through life’s challenges. It is our experiences in the kitchen, at home and during our training that honed us. 

Fourth. A falling knife has no handle. Do not attempt to catch a falling knife, step back and allow it to fall. Failures are part of life. Heck, I’ve failed so many times in my life. I’m not saying we should let ourselves fail all the time. But when we do, it’s all right to cry and think how we failed; a time to check our mistakes and learn from it. After stepping back for a while, we pick ourselves up, dusting off the grime and we stand taller, stronger, wiser and making sure we don’t fall again.

Fifth. There are several ways to grip a knife. Whichever grip you use should be firm but not so tight that your hand becomes tired. Through the trials we faced, exams, tuition fees, being locked in a freezer, left by a train or working for 12-16 hours, we did not grip too tight. We still manage to smile and enjoy all these. We just look back to those times and laugh how we all got through them. 

Sixth. Never leave a knife in a sink of water. Anyone reaching into the sink could get injured, or the knife could get dented. Being with my classmates for a year, I know this too well. No one really gets left behind. We had group studies, brain storming on calorie calculations, sharing where to buy the cheapest rice wine, food tasting for our market basket, and visiting our classmate in the hospital. Even after the classes are over we still get to see each other and hang out. 

Seventh. Always cut away from yourself. That’s to avoid cutting your own fingers. But I see it as a way of moving forward. Improving ourselves and taking one step towards our goals. 

Eighth. Proper sanitation of knives is essential to prevent cross-contamination. I’m not just talking of hygiene and our serve-safe seminar. Spiritually too, we get to check ourselves every now and then. Never failing to acknowledge the Supreme Being who blessed us all with the opportunity to be here, meet all these people and the chance to learn be who we have always wanted to be. 

 

One more important thing I learned is this: when carrying a knife, hold it point down, parallel and close to your leg as you walk. No matter how high we might have reached our goals, we remain humble. We don’t forget how we all started. For me, it was that one hot summer day when my life changed.