I showed my creme burlee to my advisor and friends, and they loved it so much that they couldn't stop eating it! I was so happy that I made something that they loved. I feel very appreciated and proud of myself.
I hope to make more recipes soon and keep writing (actually, typing) about them.
~Beth :)
Tuesday, June 1, 2010
Mushroom Quiche and Creme Brulee
Yesterday, on our day off, I had a friend over and we made a mushroom quiche (my last dish of the school year) and creme brulee again for other people to taste test. I wanted to make my best dish (or favorite) and show it to my advisor, so I picked creme brulee. The consistency wasn't what it should have been last time I made it, so I tried to make it again. I wish I would have kept it in the fridge over night before I caramelized the top, but it is still very good.
As for the mushroom quiche, it turned out really badly. It was all mushy and gooey and gross! I thought it would be like an omelet in pie crust, but it didn't turn out that way, I even cooked it way longer and it didn't do anything. Someone used the cream for my recipe and my dad had to go get some more at the grocery store. I think the recipe went bad when the egg and the sauteed mushroom mix had to sit out until my dad got back. I really wanted it to turn out right because I love quiche.
Today I had to pack up my creme brulee, that was in the fridge, and bring it to school for my advisor to taste test. He still hasn't tasted it yet by my friend, Emily, loves it.
I hope I can still cook from Julia Child's cookbook in the summer. I can't wait until school ends (less than one week until it is over)!
Until next time :)
~Beth
As for the mushroom quiche, it turned out really badly. It was all mushy and gooey and gross! I thought it would be like an omelet in pie crust, but it didn't turn out that way, I even cooked it way longer and it didn't do anything. Someone used the cream for my recipe and my dad had to go get some more at the grocery store. I think the recipe went bad when the egg and the sauteed mushroom mix had to sit out until my dad got back. I really wanted it to turn out right because I love quiche.
Today I had to pack up my creme brulee, that was in the fridge, and bring it to school for my advisor to taste test. He still hasn't tasted it yet by my friend, Emily, loves it.
I hope I can still cook from Julia Child's cookbook in the summer. I can't wait until school ends (less than one week until it is over)!
Until next time :)
~Beth
Tuesday, April 27, 2010
Scrambled Eggs With Cheese
Last Friday, I made Julia Child's scrambled eggs. It said in the recipe book that French scrambled eggs are creamier and a little different than our regular scrambled eggs. The recipe is for about four people, but if someone is really really hungry one person can eat the whole meal.
First you need about eight eggs and then you actually mix in milk, which I have never thought of doing. The milk makes it a lot smoother and creamier. What also makes it melt in your mouth is before you pour the egg mixture in, you coat the bottom of the pan with a lot of butter. Like Julia Child said "you can never have enough butter". Another unique thing that you do is, during the cooking process, you take the pan on and off of the burner and keep mixing it.
I learned a lot of different techniques just by making scrambled eggs, imagine that. For next time I think I am making a mushroom quiche (more eggs); I can't wait!
Until then,
~Beth
First you need about eight eggs and then you actually mix in milk, which I have never thought of doing. The milk makes it a lot smoother and creamier. What also makes it melt in your mouth is before you pour the egg mixture in, you coat the bottom of the pan with a lot of butter. Like Julia Child said "you can never have enough butter". Another unique thing that you do is, during the cooking process, you take the pan on and off of the burner and keep mixing it.
I learned a lot of different techniques just by making scrambled eggs, imagine that. For next time I think I am making a mushroom quiche (more eggs); I can't wait!
Until then,
~Beth
Wednesday, April 21, 2010
Hollandaise Sauce
Last night I made Hollandaise Sauce. It was quite easy and only took about half an hour to make. It tasted a little different that I thought it would, but it was still good. I found out the reason why it tastes so delicious, and it is because there is like a pound of butter in it! At first my problem was that it wasn't thickening up and it took about ten minutes until it did. Then my problem was that it was too thick (like the consistency of pudding). In the recipe book, there was a bunch of things that told you what to do if something happened, like if it was too thick. It said to put one to two tablespoons of water in it or it had a list of other things you could put in it to make it less thick. Then my problem was that it was a little too thin. But I gave up, and my dad said that it was fine the way it was. After all, the sauce was really good. We had it with asparagus, and it was delicious!
For next time I am making the hardest recipe ever. Guess what it is.........Scrambled Eggs! It is like the easiest recipe ever! Ha ha. I can't even believe that the recipe for Scrambled Eggs is in Julia Child's recipe book!
Until next time (hopefully soon)
~Beth
For next time I am making the hardest recipe ever. Guess what it is.........Scrambled Eggs! It is like the easiest recipe ever! Ha ha. I can't even believe that the recipe for Scrambled Eggs is in Julia Child's recipe book!
Until next time (hopefully soon)
~Beth
Monday, March 22, 2010
Cabbage Soup with a side of Garlic Cheese Bread
Yesterday I made "Soupe Aux Choux- Garbure", which is "Main-course Cabbage Soup". It said at the end of the recipe to serve the soup with "Croutes", which is "Hard-toasted French bread" (pretty much garlic bread). At the end of that recipe, it said that you could put cheese on top and make it "Cheese Croutes" (which is pretty much garlic cheese bread).
Around noon, I prepped some of the ingredients, like the potatoes and cabbage for the soup. I also prepped the bread for the garlic cheese bread. I knew that the soup would take a while to make so I wanted to get some of the ingredients ready. Around 6:30 pm, I started to make the soup. It was surprisingly easy to make, and very delicious. To make the soup, you pretty much just put all of the ingredients into the pot and let it simmer for about two hours.
About half an hour before the soup was done, I started to toast the French bread in the oven. Half way through the toasting, I basted the bread with some olive oil. When it was done toasting, I rubbed the bread with garlic and then put it back in the oven to melt the cheese that I put on top. The garlic cheese bread tasted so good when it was done!
At 9:45 pm I finally got to taste my amazing cabbage soup with a side of garlic cheese bread. I can't wait to have it for lunch at school today.
'Till next time
~Beth
Around noon, I prepped some of the ingredients, like the potatoes and cabbage for the soup. I also prepped the bread for the garlic cheese bread. I knew that the soup would take a while to make so I wanted to get some of the ingredients ready. Around 6:30 pm, I started to make the soup. It was surprisingly easy to make, and very delicious. To make the soup, you pretty much just put all of the ingredients into the pot and let it simmer for about two hours.
About half an hour before the soup was done, I started to toast the French bread in the oven. Half way through the toasting, I basted the bread with some olive oil. When it was done toasting, I rubbed the bread with garlic and then put it back in the oven to melt the cheese that I put on top. The garlic cheese bread tasted so good when it was done!
At 9:45 pm I finally got to taste my amazing cabbage soup with a side of garlic cheese bread. I can't wait to have it for lunch at school today.
'Till next time
~Beth
Wednesday, March 17, 2010
Appendicitis
Sorry I haven't been cooking for a while. I just got my appendix out on February 28th and got out of the hospital on March 1st. It was terrible and it hurt so bad! Hopefully I will make some soup and cheese bread for supper tonight. I also hope it will turn out right.
Until then
~Beth
Until then
~Beth
Thursday, January 28, 2010
Vegetables Cooked in Aromatic Broth/ and Creme Brulee
On Monday I made vegetables cooked in aromatic broth. It was actually quite disgusting. I think I did it right, but I might have done it wrong. I didn't even taste it because it smelled so bad. I just took a picture of it for the final product.
That same day I started but didn't finish my amazing Creme Brulee. I was so excited because it seemed so easy, which it was. I think, or know, that I didn't cook the creme enough. I think, or know, that because when I put it in the fridge for about three and a half hours, it still was liquidy. That is why this dish didn't finish that same day. In the morning I put the brown sugar on the top and my dad got his torch out and melted the sugar. It was perfect on the top, but gooey underneath. It still tasted amazing, but I wish that I would have cooked it longer so it would have been perfect. I will probably make this dish again, because it was so good.
(I am so sorry if you have been waiting for me to blog for a while. I was so busy that I couldn't even log my time for cooking all of these things.)
'Till then~ Beth:)
That same day I started but didn't finish my amazing Creme Brulee. I was so excited because it seemed so easy, which it was. I think, or know, that I didn't cook the creme enough. I think, or know, that because when I put it in the fridge for about three and a half hours, it still was liquidy. That is why this dish didn't finish that same day. In the morning I put the brown sugar on the top and my dad got his torch out and melted the sugar. It was perfect on the top, but gooey underneath. It still tasted amazing, but I wish that I would have cooked it longer so it would have been perfect. I will probably make this dish again, because it was so good.
(I am so sorry if you have been waiting for me to blog for a while. I was so busy that I couldn't even log my time for cooking all of these things.)
'Till then~ Beth:)
Monday, January 11, 2010
Julia Child's famous Boeuf Bourguignon
Today I made Boeuf Bourguignon. It is a beef stew in red wine, with bacon, onions, and mushrooms. It took around five and a half hours! That....is a long time. My dad assisted me with a few things so the time would go a bit quicker.
I first had to cook the bacon and saute the beef chunks. (As I was drying the beef in the paper towel, I felt like Julie Powell because she was doing that in the movie.) Then I put it in a big pot and cooked it for a while. After that I poured the red wine, herbs, and beef stock in the pot and cooked it for about two to three hours more. (I remember in the movie when she poured the wine in the pot, it sizzled and some splattered on her cookbook. But when I poured it in nothing really happened, and I felt a little sad.) While it was cooking, I sauteed some mushrooms and some small white onions which will be the garnish at the end. Then I took out the stew and plated it. I put the mushrooms and the onions on top. (I remember that she fell asleep before the timer went off and it burned. When she tried again the lady that was about to come over canceled.)
My family loved it, and they were stuffed. (I also remember that Julie's husband put salt on the dish, and she asked if it was bland. I was happy that everybody in my family loved it just the way it was.) I couldn't believe we had leftovers! I will probably bring the leftovers to school so my friends can taste it. They have been begging me to make Boeuf Bourguignon and bring some to school. I hope they like it, just like I did!
~Till next time~
I first had to cook the bacon and saute the beef chunks. (As I was drying the beef in the paper towel, I felt like Julie Powell because she was doing that in the movie.) Then I put it in a big pot and cooked it for a while. After that I poured the red wine, herbs, and beef stock in the pot and cooked it for about two to three hours more. (I remember in the movie when she poured the wine in the pot, it sizzled and some splattered on her cookbook. But when I poured it in nothing really happened, and I felt a little sad.) While it was cooking, I sauteed some mushrooms and some small white onions which will be the garnish at the end. Then I took out the stew and plated it. I put the mushrooms and the onions on top. (I remember that she fell asleep before the timer went off and it burned. When she tried again the lady that was about to come over canceled.)
My family loved it, and they were stuffed. (I also remember that Julie's husband put salt on the dish, and she asked if it was bland. I was happy that everybody in my family loved it just the way it was.) I couldn't believe we had leftovers! I will probably bring the leftovers to school so my friends can taste it. They have been begging me to make Boeuf Bourguignon and bring some to school. I hope they like it, just like I did!
~Till next time~
Tuesday, December 29, 2009
Artichokes
On December 12, I made Artichauts Au Naturel. I am sorry that I didn't make Boeuf Bourguignon, I just wanted to make something a little easier. On that day, I was at a friend's house. Her family loves to make, and especially eat, artichokes, so I made this recipe at her house.
The recipe is so complicated but it is actually really easy. You just boil water and put the artichokes in for about an hour and they should be done. The recipe has a little more to it, but that is pretty much it.
The best part of this recipe is eating it! You douse the leaf in melted butter or salt, and it tastes amazing! I love in the book where it tells you how to eat it, it is funny. I already know how to eat an artichoke, but I wanted to read it anyway.
It said "If you have never eaten an artichoke before, here is how you go about it. Pull of a leaf and hold its tip in your fingers. Dip the bottom of the leaf in melted butter or one of the sauces farther on. Then scrape off its tender flesh between your teeth. When you have gone through all the leaves, you will come to the heart, which you eat with a knife and fork after you have scraped off and discarded the choke or hairy center growth."
I think it is a funny way how to tell someone how to eat an artichoke...giggle. I had a fun time making this recipe, and it was truly delicious. 'Till next time~Beth
The recipe is so complicated but it is actually really easy. You just boil water and put the artichokes in for about an hour and they should be done. The recipe has a little more to it, but that is pretty much it.
The best part of this recipe is eating it! You douse the leaf in melted butter or salt, and it tastes amazing! I love in the book where it tells you how to eat it, it is funny. I already know how to eat an artichoke, but I wanted to read it anyway.
It said "If you have never eaten an artichoke before, here is how you go about it. Pull of a leaf and hold its tip in your fingers. Dip the bottom of the leaf in melted butter or one of the sauces farther on. Then scrape off its tender flesh between your teeth. When you have gone through all the leaves, you will come to the heart, which you eat with a knife and fork after you have scraped off and discarded the choke or hairy center growth."
I think it is a funny way how to tell someone how to eat an artichoke...giggle. I had a fun time making this recipe, and it was truly delicious. 'Till next time~Beth
Monday, November 9, 2009
Poulet Roti
Yesterday I made Poulet Roti, which is Roast Chicken. I thought it would be difficult but it was very easy. You just have to stay in the kitchen most of the time. My dad helped me with the disgusting things, like cleaning out the insides of the chicken and rubbing butter inside it. Ewwww. The only hard part was turning the chicken on it's sides. I had to use two big serving forks and stick them in the sides of the chicken to turn it over.
When the chicken came out of the oven, it looked so delicious. We made a gravy out of the fat in the pan for some mashed potatoes too. Everyone loved the meal I made! It was so good that I thought I didn't even make it.
I can't wait to make Boeuf Bourguignon next time!
When the chicken came out of the oven, it looked so delicious. We made a gravy out of the fat in the pan for some mashed potatoes too. Everyone loved the meal I made! It was so good that I thought I didn't even make it.
I can't wait to make Boeuf Bourguignon next time!
Tuesday, October 27, 2009
Chocolate Bavarian Cream
Last Saturday I made Bavarois au Chocolat. I never new what it really was until I looked it up on the internet. It is kind of like a mousse texture. You can put it in gram cracker crust and make it a pie or put it in between layers of cake. I just ate it out of the bowl. It tasted like coffee more that chocolate, because you added coffee in it.
My dad helped me make it because the directions were confusing, and he is a really good cook. My dad didn't even understand the directions. We totally blew it, but there was a result. It tasted ok, but probably not how it was suppose to taste.
My dad and I had to go in town to get a heavy sauce pan since we didn't have the right one. We also needed a candy thermometer and a fine strainer. We went to Cooks & Company, and we were both in heaven. I feel bad that my dad payed a lot of money when we did the dish wrong. My dad felt bad that the dish didn't turn out even though he helped. I said that this kind of thing happens to me a lot, and that it wasn't his fault.
I hope I nail the next recipe, but it wouldn't hurt if I don't. Better luck next time :)
My dad helped me make it because the directions were confusing, and he is a really good cook. My dad didn't even understand the directions. We totally blew it, but there was a result. It tasted ok, but probably not how it was suppose to taste.
My dad and I had to go in town to get a heavy sauce pan since we didn't have the right one. We also needed a candy thermometer and a fine strainer. We went to Cooks & Company, and we were both in heaven. I feel bad that my dad payed a lot of money when we did the dish wrong. My dad felt bad that the dish didn't turn out even though he helped. I said that this kind of thing happens to me a lot, and that it wasn't his fault.
I hope I nail the next recipe, but it wouldn't hurt if I don't. Better luck next time :)
Saturday, October 10, 2009
Pate Brisee
Yesterday I made a pastry dough called Pate Brisee. I thought it would take a really long time to make but it was surprisingly easy. My friend was over, and I thought it would be fun to make something with her. I have been sick for the past two weeks and I was miserable. Now I am feeling much better, but not great.
When ever my family makes apple pie, we take the leftover crust, put butter,sugar, and cinnamon on top, and bake it. It tastes so good. That is what I kind of did with the Pate Brisee. I made the dough and cut it into strips. I then put the butter, sugar, and cinnamon on top and baked it. Everyone loved it, and there was no leftovers. I ate about ten (I'm exaggerating) and they were so good.
Toon in next time because I am making the delicious Chocolate Bavarian Cream! My mouth is already watering.
When ever my family makes apple pie, we take the leftover crust, put butter,sugar, and cinnamon on top, and bake it. It tastes so good. That is what I kind of did with the Pate Brisee. I made the dough and cut it into strips. I then put the butter, sugar, and cinnamon on top and baked it. Everyone loved it, and there was no leftovers. I ate about ten (I'm exaggerating) and they were so good.
Toon in next time because I am making the delicious Chocolate Bavarian Cream! My mouth is already watering.
Sunday, September 27, 2009
Poaching an Egg
This morning I made Oeufs Poches (Poached Eggs). The whole time I was making them I thought about the scene when it took three people to make the poached egg. My dad helped me make the first one and it wasn't the best, but we did pretty well. He helped me with the next two and they were perfect! I did the last two by myself, the first was great and the last was horrible! They tasted a little tasteless, but that is probably because I am use to my dad putting all kinds of seasonings on them, or after making bacon he fries the eggs in the same pan. But the poached eggs tasted great anyways. I forgot to take a picture of them so I am trying to explain what it looked and tasted like. I am not that great at explaining, so everyone was all confused.
I went to a friends house on Friday and slept over so I couldn't make the eggs then. I was really busy on Saturday so I didn't make them that day either. So Sunday morning I made the eggs, and what perfect timing.
I went to a friends house on Friday and slept over so I couldn't make the eggs then. I was really busy on Saturday so I didn't make them that day either. So Sunday morning I made the eggs, and what perfect timing.
Thursday, September 24, 2009
First Failure
Yesterday I made Beurre Au Citron. It is a lemon butter sauce. I think I put too much lemon juice in and it was disgusting! I tried to make it again, but I didn't have any success either. I made fish to go with it and that didn't turn out either. I felt like Julie in the movie when she was laying on the floor crying, but I didn't do that. Instead of the gross food for supper, we went to McDonald's and I had McNuggets. I am just going to move on.....nothing homemade for lunch.
Also I am not going to make any recipes in the Fish chapter, because all of the recipes have wine in them. And I'm not talking about the recipes that boil out the wine.
I hope I will do a better job for the next recipe on Friday.
Also I am not going to make any recipes in the Fish chapter, because all of the recipes have wine in them. And I'm not talking about the recipes that boil out the wine.
I hope I will do a better job for the next recipe on Friday.
Tuesday, September 22, 2009
The first day
Yesterday night was the start of my project. At 8:30 pm, I made Potage Parmentier (Leek and Potato Soup). We were so busy in Mankato and we also had to get the ingredients for the soup, that we got home really late. It took about an hour to make the dish. While I was blending the potatoes, leeks, and water together, my brother Ben saw what it looked like and said it looked like puke! After he said that I did too. I finally tasted it and it tasted like heaven! When we all sat down and Ben tasted it he had about three bowls of the soup. Everyone loved it. I packed the soup I made yesterday for lunch today, because it was so good.
My two other brothers, my dad, and our exchange student, Max, from Germany all went down south by Mississippi to see different bogs for Sam's senior project. His project is about carnivorous plants- like the ones that eat bugs and really move. They left on Saturday and will be back maybe Friday. After we ate, I went on Skype to show my dad what the soup looked like, and to say goodnight. My dad and I are the Chef and Soux Chef of the family, so I wanted to show him my soup.
I am going to made a dish on Mondays, Wednesdays, and Fridays. I will do this for the rest of the school year. So keep reading....and I will keep writing.
My two other brothers, my dad, and our exchange student, Max, from Germany all went down south by Mississippi to see different bogs for Sam's senior project. His project is about carnivorous plants- like the ones that eat bugs and really move. They left on Saturday and will be back maybe Friday. After we ate, I went on Skype to show my dad what the soup looked like, and to say goodnight. My dad and I are the Chef and Soux Chef of the family, so I wanted to show him my soup.
I am going to made a dish on Mondays, Wednesdays, and Fridays. I will do this for the rest of the school year. So keep reading....and I will keep writing.
Thursday, September 17, 2009
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