Here’s a simple and easy dessert to prepare ahead of time for your special sweetheart this Valentine’s Day. Make it elegant by plating it in special shapes. It can be served any time during your romantic evening and if you don’t make it to the dessert course have it with your coffee in the morning. […]
Continue readingThese Gnocchi are like making polenta but use the Semolina flour instead of corn meal. This was one of the three Gnocchi we made in class at the Austin Whole Foods Culinary Center. We prepped the entire first part and they put them in the blast chiller for us to cut and take with us. […]
Continue readingThis was my experimental Sunday recipe. Not everything I make comes out perfect but I think it’s good to share my trials and failures with you as well as my successes. I have these freeze-dried fruit powders that the Scenic Fruit Company was generous enough to send me samples of to try in my recipes. […]
Continue readingJason demonstrated this Gnocchi for us first. He started out by telling us we were making a Pâte à choux Gnocchi and I immediately thought dessert! I was going to like this. Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, and beignets. These are things I could […]
Continue readingThese little Gnocchi are referred to as Pâte à choux Gnocchi because they use a basic Pâte à choux recipe to start the process. We made these in class at the Austin Whole Foods Culinary Center. This is the first cooking class I have ever taken and I enjoyed it immensely. The class, in teams, […]
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