By popular demand, here is the recipe for my chocolate show submission. Right now they are called Texas Grapefruit Cupcakes, but that will likely change as soon as I think up something better (suggestions are welcome!).
Dark Chocolate Grapefruit Cupcakes
This is a modified version of the Dark Chocolate Sheet Cake recipe in The America's Test Kitchen Family Baking Book published by America's Test Kitchen.
2 sticks...........unsalted butter
4 ounces.........bittersweet chocolate, chopped
1 cup...............Dutch-processed cocoa
1 1/2 cups.......all-purpose flour
1 1/2 tsp..........baking powder
1 tsp................baking soda
1 tsp................non-iodized table salt
4......................large eggs at room temperature
2 tsp................vanilla extract
1 1/2 cups........sugar
1 cup................sour cream
1/4 cup.............Ruby Red grapefruit zest
1. Combine butter, cocoa powder and chocolate in a bowl. Melt either in the microwave or a double boiler and set aside and let cool slightly.
2. Combine flour, baking powder, baking soda and salt in a medium bowl and whisk together.
3. Whisk the eggs and vanilla together in a large bowl until uniform. Slowly whisk in sugar until combined. Slowly whisk in the cooled chocolate mixture until combined.
4. Sift one third of the flour mixture over the batter and whisk in. Whisk in sour cream and zest. Sift the remaining two thirds of the flour into the batter and whisk to combine. Stir the batter one last time with a spatula to ensure everything is thoroughly combined.
5. Spray muffin tin with cooking spray (or use paper liners) and dish in the batter with a greased 1/4 cup measure (or #16 disher).
6. Bake on the middle rack of a 350 degree oven until a toothpick inserted in the center comes out with a few crumbs attached (about 15-20 minutes) rotating the pan halfway through.
7. Let cupcakes cool in the pan for 10 minutes then remove and set on wire racks to cool completely .
Recipe yields approximately 24 cupcakes. The cupcakes can be kept covered at room temperature for up to two days or refrigerated for up to five.
White Chocolate Grapefruit Buttercream
8 ounces.............granulated sugar
2 ounces.............water
3 ounces.............egg yolks
10 ounces............butter, slightly softened
3/4 tsp................vanilla extract
4 ounces..............high quality white chocolate, melted and cooled slightly
Grapefruit oil to taste
1. Combine sugar and water in a pot. Stir to evenly coat the sugar with the water. Bring the mixture to a boil.
2. Continue to boil until the sugar reaches 240 degrees.
3. While the sugar is boiling, whip the yolks in a standing mixer on high.
4. As soon as the sugar reaches 240 degrees, pour into the yolks very slowly taking care not to hit the whip with the syrup.
5. Continue to whip on high until bowl is no longer warm.
6. Add the butter in one ounce chunks, waiting until the previous addition is fully absorbed before making the next addition.
7. Once the butter has been incorporated add the vanilla and the white chocolate. Whip until incorporated.
8. With mixer on medium, add the grapefruit oil to taste one drop at a time.
Once finished, the frosting can be used immediately (if it's too warm, refrigerate it until it is stiff enough to use) or it can be kept refigerated in an air tight container for up to 3 days. If refrigerated, let the frosting warm for a few minutes before using.
Frosting can be spread or piped onto cupcakes.
February 25, 2009
February 22, 2009
So....
It's been a month. Well, practically a month. I started this blog so that the vast, undefinable "others" that exist out there somewhere could follow my progress through school. That hasn't exactly gone as planned for two very clear reasons:
1) I suck at posting. I'm fortunate in that I live with my best friend and that I see my two other best friends so often that our mutual friends joke about us having a "group marriage." The only quasi-downside is that most of the ranting and/or storytelling gets done in person. Which isn't really a downside at all (I guess the "quasi" made that clear).
2) I have told exactly 3 people that this blog even exists. I don't really know why. My reluctance is due, at least in part, to the implosion of a friendship (and serious damage to two other relationships) that I watched happen as a result of a comment on a blog. I don't really think that I'm in danger of that happening to me (people would actually have to read the damn thing in order to comment on it (I know, I know)).
So....
Is it dumb to make posting on your own blog a Lenten resolution? Eh, maybe, but I think I'm gonna do it anyway. Why not? I'm goin' to hell for other stuff.
-School-
I love school. It's weird. The Wife and I went on "vacation" last weekend to San Francisco to see some old friends get married. It was great, but since the wedding was on Sunday (weird, right?) it was impossible logistically for me to get back in time for class on Monday. I was pissed. I spent the entire week a day behind and, even though I worked extra almost everyday, I never really caught up. This is the first time in my life that I can remember being upset that I missed school (not counting field trip days in elementary school). I guess that's a good sign, but I better not get sick for the next six months.
-Rant-
How many ounces are in a pound? Where is Canada on a map? These are questions to which I assumed everyone knew the answers. Yes, yes, of course I've read the articles about how 20% of Americans can't find Canada, or their home state or some such thing, but I guess I thought these pollsters were just getting the same 4 or 5 people over and over. How wrong I was. It's seven weeks into baking school and there are people in my class who ask literally everyday how many ounces there are in a pound (16, by the way) or how many teaspoons in a Tablespoon (3) or something similar. Seriously? And you want some one to pay you to bake for them? Did you not think this would be requisite knowledge? How have you not learned this by now? I realize that I hang out with nerdy people (it's often a race to see who can find the answer to a question on their iPhone the fastest) and I am, by nature, a very curious person. I guess I just find it very difficult to remember that not everyone works like that. *sigh*
With that, and a promise to post more often (I will post my Texas Grapefruit Cupcake recipe tomorrow), I will sign off.
1) I suck at posting. I'm fortunate in that I live with my best friend and that I see my two other best friends so often that our mutual friends joke about us having a "group marriage." The only quasi-downside is that most of the ranting and/or storytelling gets done in person. Which isn't really a downside at all (I guess the "quasi" made that clear).
2) I have told exactly 3 people that this blog even exists. I don't really know why. My reluctance is due, at least in part, to the implosion of a friendship (and serious damage to two other relationships) that I watched happen as a result of a comment on a blog. I don't really think that I'm in danger of that happening to me (people would actually have to read the damn thing in order to comment on it (I know, I know)).
So....
Is it dumb to make posting on your own blog a Lenten resolution? Eh, maybe, but I think I'm gonna do it anyway. Why not? I'm goin' to hell for other stuff.
-School-
I love school. It's weird. The Wife and I went on "vacation" last weekend to San Francisco to see some old friends get married. It was great, but since the wedding was on Sunday (weird, right?) it was impossible logistically for me to get back in time for class on Monday. I was pissed. I spent the entire week a day behind and, even though I worked extra almost everyday, I never really caught up. This is the first time in my life that I can remember being upset that I missed school (not counting field trip days in elementary school). I guess that's a good sign, but I better not get sick for the next six months.
-Rant-
How many ounces are in a pound? Where is Canada on a map? These are questions to which I assumed everyone knew the answers. Yes, yes, of course I've read the articles about how 20% of Americans can't find Canada, or their home state or some such thing, but I guess I thought these pollsters were just getting the same 4 or 5 people over and over. How wrong I was. It's seven weeks into baking school and there are people in my class who ask literally everyday how many ounces there are in a pound (16, by the way) or how many teaspoons in a Tablespoon (3) or something similar. Seriously? And you want some one to pay you to bake for them? Did you not think this would be requisite knowledge? How have you not learned this by now? I realize that I hang out with nerdy people (it's often a race to see who can find the answer to a question on their iPhone the fastest) and I am, by nature, a very curious person. I guess I just find it very difficult to remember that not everyone works like that. *sigh*
With that, and a promise to post more often (I will post my Texas Grapefruit Cupcake recipe tomorrow), I will sign off.
January 24, 2009
School So Far
Pastry school, three weeks in. We've finished our first block, which is good. Since it was the introduction, the lesson plan was a little schizophrenic. Chocolate chip cookies to pastry cream to chiffon cakes in less than two weeks. Yeesh.
We started on January 5th with 24 students. In the intervening weeks that has dropped to 21. One girl left the program because it turns out that what she was looking for was a fancier version of a Wilton class, so all this talk of cost control and food chemistry was too much for her, another girl left because she broke her leg (although she'll be back in 3 weeks) and the third girl left because she got really, really sick and missed too much of the first block (she should also be back in three weeks). The other three guys in my class are still around, so at least I have some male company.
On the subject of company, I have made friends. Huge surprise, they're all girls. I could make some excuse about the ratio of girls to guys skews the probability towards that end, but that would be bullshit. I've always found it easier to make friends with girls. Which I guess is a plus in this field.
There have been a couple of bad days (literally a couple, and 2 out of 15 is not bad). But, by and large, I'm really enjoying myself. My chef is great. She's funny and very patient and an excellent teacher. We're all really happy that we've got her for our next three week block (breads! yay!).
Elswhere in the world: Obama is president (yay!), Bush no longer has the bully pulpit (double yay!!) and Cheney is apparently morphing into some hybrid of Dr. Strangelove (the character, not the movie), Darth Vader and the Penguin (wtf?). This is all great, but it is a little disappointing that 43 and his Stepford Wife are now permanent residents of my home state. Thankfully it's big enough that I'm unlikely to run in to him. Also, my mom is home from Vegas and her stupid little schnauzer has gone home.
I'm considering entering the Chocolate Expo at school in February. Seeing as how I have no real experience with chocolate, I'm thinking about doing cupcakes. I'm trying to be creative (yikes!) and come up with some interesting flavors and my lovely wife has offered to be my guinea pig and taste the potential disasters. So now it's off to Central Market to get stuff to experiment with cupcakes.
I'll try and post some pictures soon.
We started on January 5th with 24 students. In the intervening weeks that has dropped to 21. One girl left the program because it turns out that what she was looking for was a fancier version of a Wilton class, so all this talk of cost control and food chemistry was too much for her, another girl left because she broke her leg (although she'll be back in 3 weeks) and the third girl left because she got really, really sick and missed too much of the first block (she should also be back in three weeks). The other three guys in my class are still around, so at least I have some male company.
On the subject of company, I have made friends. Huge surprise, they're all girls. I could make some excuse about the ratio of girls to guys skews the probability towards that end, but that would be bullshit. I've always found it easier to make friends with girls. Which I guess is a plus in this field.
There have been a couple of bad days (literally a couple, and 2 out of 15 is not bad). But, by and large, I'm really enjoying myself. My chef is great. She's funny and very patient and an excellent teacher. We're all really happy that we've got her for our next three week block (breads! yay!).
Elswhere in the world: Obama is president (yay!), Bush no longer has the bully pulpit (double yay!!) and Cheney is apparently morphing into some hybrid of Dr. Strangelove (the character, not the movie), Darth Vader and the Penguin (wtf?). This is all great, but it is a little disappointing that 43 and his Stepford Wife are now permanent residents of my home state. Thankfully it's big enough that I'm unlikely to run in to him. Also, my mom is home from Vegas and her stupid little schnauzer has gone home.
I'm considering entering the Chocolate Expo at school in February. Seeing as how I have no real experience with chocolate, I'm thinking about doing cupcakes. I'm trying to be creative (yikes!) and come up with some interesting flavors and my lovely wife has offered to be my guinea pig and taste the potential disasters. So now it's off to Central Market to get stuff to experiment with cupcakes.
I'll try and post some pictures soon.
January 12, 2009
#@$%!@$#$#@!!
Just in case you were wondering, there is, in fact, a huge difference between .06 and .6 ounces of salt. Fortunately, I noticed. This dough is being used to make a fruit tart tomorrow and it would have been even worse had I baked the whole damn thing only to notice when I ate it that it tasted like a pretzel. *sigh*
Then the ephin' biscotti. I like cookie dough. A lot. Raw biscotti dough is pretty terrible. That would have been less of a problem if it hadn't already been in the oven for 40 freakin' minutes.
So that was my day. I reamained remarkably cordial throughout the ordeal. I was more embarrassed than anything else. Tomorrow will be better. Right?
Then the ephin' biscotti. I like cookie dough. A lot. Raw biscotti dough is pretty terrible. That would have been less of a problem if it hadn't already been in the oven for 40 freakin' minutes.
So that was my day. I reamained remarkably cordial throughout the ordeal. I was more embarrassed than anything else. Tomorrow will be better. Right?
January 7, 2009
Thank God that's over.
We finished the sanitation block. Now I just have to pass my test tomorrow. I'm not too worried; it's multiple guess and it's just pass/fail. Even better, there is no pressure. My passing or failing will have no effect on my class standing, I'll just have to take it again later.
After the test we start learning how to bake. Well, actually we're going to go over the fun toys we got in our kits at orientation and then have a knife skills lesson. There will also be a tour of both of TCA's working kitchens (Ventana and Bleu River Grille). Friday we start the baking. I believe it will be cookies, but the principal lesson is supposed to be baking methodology (i.e. prep, cleaning, following the recipe, weighing ingredients, etc.). I'm still looking forward to eating my first project.
It's now day 2 with the devil schnauzer (my mom's dog, Shadow). She's a bona fide pain in the ass. She won't eat unless we put her food in little piles on the floor and it's kinda hard to keep Cali (this blog's namesake) out of those little piles while Shadow decides whether or not she's going to eat them. Thankfully I've only got one of them. Max, the other one, is with Sister #2 in Rockwall. So far as I'm concerned, he can ephin (pronounce it phonetically) stay there. The other problem with Shadow is that she has no idea how to play with Cali. This leaves my poor puppy very confused and, at least in my head, a little hurt. How could anyone not want to play with her?
Two days left in week one. I've learned how to tie that damn cravat, at least I think I have, and now I'm ready to bake. I just have to prove to ServSafe that I know how not to get sued in the process.
After the test we start learning how to bake. Well, actually we're going to go over the fun toys we got in our kits at orientation and then have a knife skills lesson. There will also be a tour of both of TCA's working kitchens (Ventana and Bleu River Grille). Friday we start the baking. I believe it will be cookies, but the principal lesson is supposed to be baking methodology (i.e. prep, cleaning, following the recipe, weighing ingredients, etc.). I'm still looking forward to eating my first project.
It's now day 2 with the devil schnauzer (my mom's dog, Shadow). She's a bona fide pain in the ass. She won't eat unless we put her food in little piles on the floor and it's kinda hard to keep Cali (this blog's namesake) out of those little piles while Shadow decides whether or not she's going to eat them. Thankfully I've only got one of them. Max, the other one, is with Sister #2 in Rockwall. So far as I'm concerned, he can ephin (pronounce it phonetically) stay there. The other problem with Shadow is that she has no idea how to play with Cali. This leaves my poor puppy very confused and, at least in my head, a little hurt. How could anyone not want to play with her?
Two days left in week one. I've learned how to tie that damn cravat, at least I think I have, and now I'm ready to bake. I just have to prove to ServSafe that I know how not to get sued in the process.
January 5, 2009
Day 1 (a.k.a. Let's Get Sanitary!!)
So today was all about food safety. That's just a boring as it sounds. The worst part is that most of the focus is on the handling of meat products and, seeing as how I'm in the pastry program, doesn't really apply to me. Thankfully there are only a couple more days before we actually start working in the kitchen.
My class is 24 people. There are only 3 other guys; I figured I'd be out numbered, but not by quite so much. Our chef (instructor) is pretty great. She's got a great presence and (thank God) a sense of humor. I can't imagine how awful the sanitation bit would be if she didn't.
It will be interesting to see how this first week goes. Most everyone was nervous and it took most of the day before we started conversing during the breaks. Tomorrow will be less overwhelming as will, I'm sure, the day after that. Now if I can just learn how to tie that damn cravat.
My class is 24 people. There are only 3 other guys; I figured I'd be out numbered, but not by quite so much. Our chef (instructor) is pretty great. She's got a great presence and (thank God) a sense of humor. I can't imagine how awful the sanitation bit would be if she didn't.
It will be interesting to see how this first week goes. Most everyone was nervous and it took most of the day before we started conversing during the breaks. Tomorrow will be less overwhelming as will, I'm sure, the day after that. Now if I can just learn how to tie that damn cravat.
January 4, 2009
The Beginning
Well, here it is. A blog of my very own.
The genesis of this blog is to track my progress through the Baking and Patisserie program that I'm starting tomorrow. I suppose that I will probably end up writing about other things, too. To be honest, I'm not really sure how these things work; I have several friends with blogs that I follow and I love keeping up with them, but I'm still don't really know what I'll write about. And it's even less obvious who in the hell will read this thing. Oh, well. Here it goes.
The genesis of this blog is to track my progress through the Baking and Patisserie program that I'm starting tomorrow. I suppose that I will probably end up writing about other things, too. To be honest, I'm not really sure how these things work; I have several friends with blogs that I follow and I love keeping up with them, but I'm still don't really know what I'll write about. And it's even less obvious who in the hell will read this thing. Oh, well. Here it goes.
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