Monday, May 31, 2010
Wednesday, May 26, 2010
I thought you might enjoy this... it was headed up by some of my friends (and foodies : ) from CO. This was on the set of a new film called Ace Wonder, by John Moore, winner of the SAICFF Jubilee award from a few years ago. Make sure to check it out. : )
Friday, May 21, 2010
Have you ever had someone say to you, "Prepare that mise en place!" Last night I was introduced to the method.
The French words meaning literally "everything in place". Pronounced mees/en/plas. ( I know that's probably the wrong way to write it out, but that is what it sounds like... ) Having all the ingredients measured and ready to put together.
I was preparing several things, the first being a Lemon Tart. I mise en place the ingredients for the crust, and put that together in the blender. I put to much water in, but Mr. Bob (who was the man in charge for the evening) saved the crust by adding flour. I have much to learn about crusts... : )
The material for the crust went into the walk-in cooler for about 20 minutes, and while it was cooling I mise en place the filling for the tart.
Now, I'm sure that for all of you foodies, at some point in your life you have zested a lemon. It smells wonderful doesn't it? : ) Well when you are zesting 9 lemons, it loses something... Plus when after you zest those lemons, you know that you still need to juice those lemons by hand plus 6 more lemons beside!
But, the end result was amazing. (Beside the fact that I forgot to put in the butter...)
I think the most fun part of trying something you just made is thinking to yourself, "Self, how could I improve this? How could I garnish this to make it look cool?"
Well foodies, I need to make myself some breakfast. See ya.
Benjamin Serven, Foodie
P.S. I challenge you to use the words mise en place today to confuse someone who doesn't know what they mean... :)
P.P.S. I also mise en placed the ingredients for a carrot cake. I'll tell you about it if I get to make it today...
Tuesday, May 18, 2010
Friday, May 7, 2010
Monday, May 3, 2010
Breakfast SconesMakes 8Dry Ingredients:2 Cups flour (I used soft wheat)1/4 cup white sugar1 tablespoon baking powder1/2 teaspoon salt6 tablespoons butterWet Ingredients:1/2 - 1/4 cup milk (more or less-pour in like you are making a pie crust)1 egg (optional)Mix dry ingredients. Cut in butter until crumbly. Add any raisins, nuts zest, etc. stir in milk (and egg if using) until just moist, the amount of liquid can vary. Measure in the milk just as you would when making a pie crust. The ideal consistency of the dough is moist but not sticky.On a floured surface, knead slightly, roll or pat into a circle about 6-8 inches across. Cut in to 8 wedges. If desired, brush with milk or egg white and sprinkle with sugar.Bake @ 400 for 15 minutes on a cookie sheet or baking stone. Enjoy!