Work With What You've Got...

Well the countdown has begun, 10 days from now I will be packed and on my way to Chicago! Now's about the time when nerves are setting in, but having 2 of my best friends with me will certainly help. After I get there I start school about a week later so I'll have time to get to know the area and find good bars and restaurants. Classes start at 6am and go until 4 pm, I dont know anyone at the school yet, Im not exactly sure what the school is going to entail, havent figured out the L train system, and yet the biggest concern on my mind is how to fit all of my clothes and shoes into my moms car. I have been trying to purge my closet of things I dont need, which is always good news for Katie and Abby who reap the benefits, but as Im sure all women know giving away a cute pair of heels definitely comes with a mourning period. Anyways, point is soon enough I will be in classes and be able to share tips, recipes, and trade secrets, so stay tuned.

For those of you in Loudoun County you know what a big storm we got the other day, so of course all of Purcellville was out of power (which means out of air conditioning) for over 24 hours. Now this wasnt the first time this has happened, but it is the first I can remember it happening on a 100 degree day in the middle of summer; my poor roommate Paige was in town for the weekend and got to join us for catch phrase by candlelight while pouring with sweat. One of the biggest issues when the power goes out is not being able to open the refrigerator, this means no dinner.

However, always the entertainer, my mom knows how to work with what she has. In the case of last weekend she picked tomatoes and basil from the garden, chopped it up and mixed it together and drizzled it with olive oil and a sprinkle of salt and pepper. She served it as a chunky salsa with tostitos and it was a hit with Paige. You could also do this with a garlic olive oil to add a little more flavor if desired or even add chopped onions if you have them available.

Now granted these were unusual circumstances, it isnt often you are out of power for full days, but it is a good lesson to take to work with what you have. If you have unexpected company or werent able to make it to the store go through your fridge and cupboard and try to whip something together out of what you have available. To help give you variety it is good to keep your herbs and spices full and keep basic vegetables or meal staples on hand, such as pasta. So today here our a couple simple recipes that deal with fewer ingredients or basics.

Martha Stewarts Roasted-Tomato Pasta with Basil
Serves 4

* Coarse salt and ground pepper
* 12 ounces medium pasta shells
* 1/4 cup extra-virgin olive oil
* 3 garlic cloves, smashed and peeled
* 2 cups Whole Roasted Tomatoes
* Grated Parmesan and torn fresh basil leaves, for serving

Directions
--Preheat oven to 450 degrees. Divide 8 pounds plum tomatoes (about 45) and 6 sprigs thyme between two shallow baking pans or rimmed baking sheets. Toss with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop

--Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.

--Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.


Read more at Marthastewart.com: Roasted-Tomato Pasta with Basil and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Bacon Appetizers
*Club Crackers
*Grated Parmesan (the kraft kind will do fine)
*Thin Bacon

--Preheat oven to 250 degrees
--lay crackers out face up on cookie sheet
--top each cracker with 1 tsp. grated parmesan
--wrap 1/2 piece of bacon around each cracker, make sure you cover from end to end so the cracker is not exposed
--place in oven for approximately 2 hours, checking on them occasionally once you hit the 1.5 hours mark. They should look like this when done

Signature Drink

Okay, so my sister and I are admittedly big fans of wedding shows, a couple shows on WE's Wedding Sunday is kind of a weekly ritual for us. While her favorite is TLC's "Say Yes to the Dress", I am a big fan of "My Fair Wedding" and "Four Weddings". I like seeing the planning to the reception and how it all comes together.

A certain trend I have noticed lately on these shows is the "signature drink". Granted these are at some of the pricier affairs, but the brides actually taste test cocktails of different flavors and colors to determine which defines them best. This cocktail, which usually matches the wedding colors, will then be served to guests and given a catchy title that encompasses the couple.

Now, I do think this is a cute idea, but I think it takes a lot of time and money that most people dont have. Why would I piss away money i could be spending on shoes on developing a new cocktail when there are so many delicious cocktails out there. So, instead I have decided entertainers should choose an existing cocktail to be their "signature drink".

Sure you can still keep the basics on hand like beer and wine, or vodka and soda, but I think it is a fun idea to go out and try different types of drinks and figure out which you like best. Then learn how to make it and practice on guests, always keeping the ingredients stocked. (try not to choose a standard drink that everyone gets, pick something different that your guests will remember)

So, me and my roommate Paige are going to try different varieties of cocktails and pick which suits us best that we would like to have on a regular basis (not too regular since we are broke and dont want to seem like a bunch of drunks) Now both of us prefer sweeter drinks like a nice Moscato for white wine (which wine enthusiast Abby and my mom found to be way to sweet) so these recipes are going to reflect our tastes, if you dont like sweet cocktails, you wont like these. But give them a shot and try some others to figure out what works for you.

Any votes on which should be ours?

Naughty Schoolgirl

--3/4 oz Captain Morgan® Parrot Bay mango rum
--3/4 oz Smirnoff® Watermelon Twist vodka
--3/4 oz pineapple juice
**place a lollipop in the tumbler for a little something extra

Melonball

--Midori or melon liqueur 2 oz
--Vodka 1 shot
--Orange juice to top
**drink in tumbler, garnish with orange

Banana Cow

--Light rum 1 oz
--Crème de banana 1 oz
--Cream 1 ½ oz
--Grenadine dash
--Banana slice garnish
--Nutmeg garnish
**add all to mixer, then strain into cocktail glass. garnish with banana and
nutmeg

Wedding Cake Cocktail
--1.5 oz vanilla vodka
--1/2 oz Malibu® coconut rum
--1.5 oz pineapple juice
--1 splash grenadine syrup
**shake in cocktail mixer then strain into cocktail glass

If you would prefer to have a signature shot, here's a tasty one


Gummy Bear Shooter
--Grenadine (Density: 1.18)
--Coconut Rum (Density: 1.04)
--Red/Orange Gummi Bears Soaked in Triple Sec
**drop in a gummy bear, then add small dash of grenadine, then fill with coconut
rum

DRINK RESPONSIBLY and enjoy!

My Kitchen Wish List

I am always seeing ads for new kitchen appliances and tools and cant help but be intrigued. Granted most of them turn out to be scams and pieces of crap, but there are a few things that have caught my eye lately. So I've added things to my wish list that I think will help make me the best entertainer I can be...

1. First and foremost on my list is the Margaritaville mixer. This is something I saw in Costco and have since done a little research on. Dont let the name fool you, it is not purely for margaritas. This mixer shaves ice rather than blending it, giving it that perfect smooth texture for margaritas, daiquiris, and smoothies. No more ice chunks in the drinks and a nice consistency is what you have to look forward to.

2. Lattice Pocket Pie Mold- this adorable little kitchen gadget makes baking miniature individual pies a cinch. Now you can make perfect sized desserts for picnics, lunch, or a cute finish to a dinner party.

3. Grill Tray- this heatproof tray is versatile allowing you to use in on a grill, on a stove, or in the oven. It "conducts even heat" which allows for the perfect meal and can also be used as the serving dish which enables you to keep the food warm. Perfect for grilling with friends in the summer.

4. Wine Rack- A wine rack allows you to keep your best reds on display, therefore allowing your guests to browse the collection and pick a bottle for the night. The rustic charm of this one can fit in any room giving it the look of a wine cellar. This particular Williams Sonoma rack also allows you to lay it vertical or horizontal depending on the space you are using.

Thats it for now, but in case anyone is looking to pick up the grill tray here is Williams-Sonomas fabulous recipe for grilled nachos.

What You Need
* 2 tsp. vegetable oil
* 1/2 lb. fresh chorizo sausage, casings removed and chorizo crumbled
* 1 1/2 bags (each 14 oz.) tortilla chips
* 3/4 lb. sharp cheddar cheese, shredded
* 3/4 lb. Monterey jack cheese, shredded
* 1 can (16 oz.) refried beans
* 1/2 cup pickled jalapeño slices
* 1/4 cup diced tomatoes
* 2 Tbs. minced fresh cilantro
* Guacamole for serving
* Salsa for serving
* Sour cream for serving
What to Do

In a fry pan over medium heat, warm the oil. Add the chorizo and cook, stirring often, until browned, 6 to 7 minutes. Transfer the chorizo to a paper towel-lined plate.

Preheat the center burners of a gas grill on low and the outer burners on medium-high for 10 minutes.

Meanwhile, assemble the nachos: Place a single layer of tortilla chips on the bottom of a grill tray. Sprinkle one-fourth of the cheddar cheese and then one-fourth of the Monterey jack cheese on top. Place several spoonfuls of refried beans on the cheese. Sprinkle one-fourth of the chorizo and then one-fourth of the jalapeño slices on top. Repeat with the remaining ingredients to create 3 more layers, making each layer slightly narrower than the previous one so the nachos resemble a pyramid-shaped mound.

Place the tray over the center burners on the grill, close the lid and cook for about 7 minutes. Turn off the center burners, keeping the outer burners on medium-high, and continue cooking, covered, until the top layers of cheese are bubbly and the bottom layers are evenly melted, about 3 minutes more.

Remove the tray from the grill and top the nachos with the tomatoes, and cilantro. Serve immediately with guacamole, salsa and sour cream on the side. Serves 10 to 12.
Williams-Sonoma Kitchen.

Feeding College Aged Boys....

I grew up in Loudoun County which is a beautiful area in Northern VA and attended college 2 hours south in Bridgewater, VA. I choose to attend a smaller school, but a large group from our area choose to attend the larger school of VA Tech, including some of my close friends. Now VA Tech is 4 hours south of Loudoun County, placing my home in Bridgewater smack dab in the middle, meaning it was a constant rest stop for friends heading back to school.

While I love having company, college aged boys stopping by for 2 hour periods just to eat my food was not an ideal situation. Although I was at first naive enough to believe they would be happy with just my company (who was I kidding) I soon realized that if I did not plan better for those little pit stops my cabinets would be empty the rest of the week. So from there on out I made it a rule that when I knew they were coming I would have a meal prepared when they got there that was light on the wallet and heavy on the stomachs.

See, if you dont have anything prepared, college age boys will ravage through your cabinets as if they will never eat again. With exception of Kent and Kyle, they never asked what they could have, just assumed nothing was off limits. As a poor college kid, their visits would end up putting my wine fund in critical condition. By making something heavy, it fills them up and keeps them out of the kitchen. This made entertaining much easier as well, I was able to focus on my guests having a good time and enjoying the time I got to spend with them. My go to meal was fettuccine alfredo, I would throw some chicken in their if it was a good friend. This was a great meal to do on a budget and got them full and on their way.

So today's recipe is for Garlic Alfredo, it is an easy homemade recipe that can be paired with a variety of pastas (fettuccine, bowtie, angel hair) and is great accompanied by chicken breasts or shrimp.

What you need
* 1/2 cup butter
* 2 tablespoons cream cheese
* 1 pint heavy cream
* 1-2 teaspoon garlic powder (start with 1 and taste)
* Sprinkle of salt and pepper (to taste)
* 3/4 cup grated Parmesan or Romano cheese(fresh is best but Ive used the containers
of Parm. before and it turned out well; I typically use a blend of Parmesan and
Romano)

-- In a medium to large saucepan melt the butter over medium heat.
-- 2 Add the cream cheese and whisk to smooth and melted.
-- 3 Whisk in the heavy cream.
-- 4 Season with the garlic powder, salt and pepper.
-- 5 Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes
-- 6 Remove from heat and stir in cheese. (If you want the sauce to thicken more allow it to sit)
-- 7 Taste and adjust seasoning's.

Enjoy!

Summer time and green slime

Seeing as we have over a month of summer left, I figure there are still plenty of people planning weekend BBQ's and family gatherings. So today Im thinking about things that go well with casual entertaining.

We have lived close to my dads family my whole life, and BBQ's are our gathering of choice. As kids we were usually sent to the basement, my cousin Kelly usually in charge of keeping us in line. (I'm sure I was a joy, Kevin and R.C. were probably the trouble makers in the bunch) My Uncle Kenny decided when it was time to eat, and there would be a feast laid out of fresh picked corn, burgers and dogs, baked beans, and most importantly Katie's Green Slime.

The recipe started out as my Grandma Joyce's, though im sure it had a much more appetizing title. My sister started making it for Culbert family gatherings at a young age and it became a staple for us. My Uncle Kenny was the one who dubbed it as "green slime" and the name stuck. Now all the kids are grown up and we have added some great chefs to our family, John makes one of the best balsamic vinaigrette dressings you'll ever had and Abby's pork chops are easily some of the best I've ever had. But even with their ability to whip up gourmet meals, one thing that you can always find at the table is the green slime. So, today I am sharing the recipe. Its light and fruity nature makes it a perfect summertime side or dessert, and it is easy to whip up so it is perfect for time and budget crunches.

What you need
8 oz container of cool whip
3 oz packet of pistachio pudding mix (dry)
1 can crushed pineapple (drained)
3/4 bag mini marshmallows

mix all ingredients together and fold with rubber spatula. The dry pudding mix is what gives it the pale green color. Refrigerate and serve cold. Enjoy!

Entertaining With Cocktails

As previously mentioned, i am a fan of entertaining, not just cooking. A big part of entertaining is making your guests feel comfortable, and what could make somebody more comfortable than a little liquor in their system. While I am not advocating getting completely sloshed at a dinner party, a little buzz never hurt anyone.

Given that most men drink beer and about 50% of women also enjoy it, beer is a good staple when having company. However, many people (including myself) think beer tastes like absolute piss. So it may be good to have a small collection of wine on hand as well.

Now that I'm moving into an apartment in the city, I think it is time for me to step up my game. This means not just offering the traditional drinks, but having fun by serving up cocktails! So today, in preparation of getting tipsy the tastiest way possible, here are a couple cocktail recipes your guests will find DELICIOUS!


Amaretto Sour- My best friend Amanda turned me onto these, its like the alcoholics version of a shirly temple!
Amaretto Sour Ingredients

* 1 1/2 oz Amaretto
* 2 splashes Sweet and Sour Mix
* 1 splash maraschino cherry juice (juice from the jar)
--Add Amaretto and S&S mix into cocktail shaker half filled with ice.
Shake and strain into cocktail glass. Garnish with maraschino cherry

Sex on the Beach- If Amaretto Sours are a bit tart for your taste, a Sex on the Beach is a great fruity drink
Sex on the Beach Ingredients

* 1 1/2 oz vodka
* 1/2 oz peach schnapps
* 2 oz cranberry juice
* 2 oz orange juice
--Add vodka and peach schnapps to a highball glass over ice. Fill with
equal amounts cranberry and orange juice (obviously the less you add
the stronger the drink will be)


Cosmopolitan- Any fashion loving American woman has to be a fan of Sex and the City. The clothes, the shoes, the men, amazing. So here is the drink the women made famous, perfect for a girls night
Cosmo Ingredients

* 1 1/2 oz vodka
* 1 oz Cointreau
* 1/2 oz fresh lime juice
* 1/4 oz cranberry juice
* orange peel for garnish
--Shake with ice in cocktail mixer. Strain into chilled cocktail glass.

Martini- Though I happen to hate martini's, they are classics and nice to be able to offer to company.
Traditional Martini Ingredients
* 2 1/2 oz gin (or vodka)
* 1/2 oz dry vermouth
* 1 green olive or lemon twist for garnish
--Mix ingredients in a glass filled with ice. Strain into cocktail glass

So there you have it, a couple cocktails to get you started entertaining

Julia, Martha, and Bethenny, Oh my!

Yesterday I talked all about Martha and how I admire her, but it should be acknowledged she is not the only chef I aim to model myself after.

Julia-- Lets face it, this woman was a cooking God. Anyone who can create a five course meal with a perm and wearing pearls should be granted sainthood. Now I must admit, my fascination with Julia started with Meryl Streeps amazing portrayal of the clumsy yet adorable chef herself. Since then my family (well, Katie, Abby, and mom.. not surprisingly the boys were less interested) has enjoyed sitting down to watch the original Julia in all her black and white glory. Suffices to say, Abby and Katie have tackled many a Julia recipe including the popular boeuf bourguignon. Julia created recipes which could make any "serventless American cook" seem like a great American chef.

Martha- well we have already covered my love for Martha, and while I admire many other chefs she takes the cake, pun intended. Not much more to say that I havent already said, just an acknowledgment that she always has been, and always will be, fabulous.

Bethenny- I must admit, trashy television is a vice of mine and my moms (she likes to pretend she only watches it when Im around, but Im just her excuse) and The Real Housewives is one of our favorites. My personal favorites being New Jersey, for their obvious insanity, and New York mostly because of everyone's favorite housewife Bethenny. Now, coming from a person who loves Julia's idea that you can "never have too much butter", you have to admire a woman who can not only make healthy food that is absolutely delicious; but a woman who even finds a way to make a lower calorie alcoholic beverage. Now thats a woman after my own heart. And as a business woman she more than holds her own, not only is she a best selling author but she is also the only housewife to get her own popular spin-off series. As if all that wasnt enough of a reason to admire her, her post baby body just weeks after giving birth proves she practices what she preaches. So for all those health food junkies out there I would definitely recommend picking up her book! So in honor of Bethenny, todays recipe is the for her skinny girl margarita.


Things You'll Need:

* Ice
* Blender (if you want it frozen)
* Fresh lime juice (about 1 tbsp.) and wedges for garnish
* 2 oz. white tequila (100 percent agave is very important--Patron Silver is my(Bethenny's) favorite
* A tiny splash of triple sec, Grand Marnier or Cointreau (about 1 tsp.)
* Margarita glasses

1.If you want a SGM on the rocks, it's quite simple. Add ice to a rocks glass, add 2 oz. (a two count) of white tequila, the juice of four lime wedges and a splash of triple sec, Grand Marnier or Cointreau. It's that easy!

2.If you're ordering a SGM at a bar, you can have it on the rocks, but I like to replace the triple sec, Grand Marnier or Cointreau with a splash of frozen margarita mix. You get the same great flavor and a little bit of a different texture. It's great!

3. If you want a frozen margarita, combine all of the ingredients in a blender; just make sure that there is 2 oz. of tequila per serving and you're ready to go! Serve in a chilled glass; and if you'd like to garnish the glass, rim it with a lime and dip in salt or sugar or both.

Recipe and excerpt come from eHow "How to Make a SkinnyGirl Margarita" written by Bethenny Frankel. All rights reserved.


Read more: How to Make a SkinnyGirl Margarita | eHow.com http://www.ehow.com/how_2275222_skinnygirl-margarita.html#ixzz0tCVxG4gJ

Marthas Words of Wisdom

"I think it's very important that whatever you're trying to make or sell, or teach has to be basically good. A bad product and you know what? You won't be here in ten years."
-Martha Stewart

Genius. The woman is a genius. Though it seems so commonsensical everyday people are taking on ventures which inevitably screw them over. The cooking industry is particularly hard to make a name in, you have to have the personality of Julia, the attitude of Gordon, and the business smarts of Martha. Together they are a lethal combination, but without one your business can fall by the wayside like so many do in this economy. One thing Martha missed, is your product not only has to be good but different. She came into the industry as one of the first since the late, great Julia Childs to take America by storm. Cut to decades later, and everyone and their mother thinks they are the "Next Food Network Star". It doesnt mean enough just to be good nowadays, you have to bring something else to the table.

Im hoping giving the inside scoop on what it is like going through Le Cordon Bleu, the school the fabulous Julia Childs attended before becoming famous, will be incentive for those truly interested in cooking to tune in. For others, the many burnt meals and breakdowns I am sure to have along the way should provide enough drama to hold some interest.

While school hasnt started yet, the planning process is already underway, I have Martha's cookbooks packed up and ready to go right next to the cutest pair of Poetic License sandals you could imagine. Taking this journey with me is my amazing roommate Paige, who, though she will not be partaking in the cooking, will be subject to taste any and all creations that come out of this. Im sure she will be more than happy to oblige when its time for the wine and beverages course (which my mother would happily audit if allowed).

So for now the blog is what it is, but I am looking for challenges (i.e. meals you want me to cook, new recipes you want me to try, and even places in Chicago to go explore) Feedback is a must. Until next time <3

Me and Martha

My love for cooking didnt really begin until I was in college. I had worked a bit with my friend Gina's mom Terri at her catering company Peace of Cake. The food was FAB and I loved the hustle and bustle but I wasnt doing any of the cooking. Then I went to college, a PE major (later switched to Comm) and HATED the food there. I think there is some unwritten rule that cafeteria food should send students to the bathroom within 10 minutes of eating it, maybe its their way of helping us avoid the freshman 15.

Regardless, I started cooking for myself. Granted it was in the small and dingy kitchen we had in the basement of our dorm, but it worked for me. The more I cooked the more I realized that it was a great outlet for me, I was less stressed and having fun. At this point in time cooking was becoming the new fad in America, Gordon Ramsey and Rachel Ray were becoming more popular than ever, and it seemed like everyone had a favorite food network show.

While all these shows had their big personalities each with their own little catchphrases (i.e. BAM!) I was loyal to the one and only, Martha Stewart. What sets Martha apart from the rest is that she is not only an amazing cook who can pull a perfect pie out of her ass on a moments notice, but she is a full fledged entertainer. She focuses on decor and ambiance to make the meal as enjoyable as possible. Presentation is almost as important as taste in Martha's world.

Soon enough I found myself skipping class to watch the Lifetime movie on Martha Stewart's life (while Cybil Shepherd played Martha as a cold and detached wife and mother, it didnt waiver my belief that she is FAB-U-LOUS!) The hair, the clothes, the business sense, how is that somebody I couldn't look up to?! Now I am not saying Martha is perfect by any means, I am sure her family life did suffer through her tenacious attitude and the whole "insider trading" was certainly her fall from grace, but who else could pick themselves up after a jail stint to still be seen as one of the most sophisticated, elegant, and savvy business women AND still be a cash cow! (and believe me I am sure she had the most fab cell on the block, no doubt with some red begonias to accompany the orange jumpsuit)

So, in honor of Martha, todays recipes is one of her own. The boston cream pie cupcakes.. these delectable little treats have been one of my favorite things since first seeing her make them on her show. You can vary them I bit, I tend to prefer milk chocolate ganache as opposed to the dark chocolate and use a bavarian cream recipe for the filling instead of her vanilla cream (if short on time a packet of vanilla pudding will do just fine) So whip these adorable things up and enjoy!

K3UVHQUAW85U






© 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Read more at Marthastewart.com: Boston Cream Pie Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

* 1 1/2 cups all-purpose flour, plus more for tins
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup whole milk
* 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
* 3 large eggs
* 1 cup sugar
* 1 teaspoon pure vanilla extract
* Vanilla Cream
* Chocolate-Ganache Glaze

Directions

1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.

3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Vanilla Cream
Makes 1 1/2 cups

* 2 large egg yolks
* 1/4 cup sugar
* 2 tablespoons plus 1/2 teaspoon cornstarch
* Pinch of salt
* 1 cup whole milk
* 1/2 teaspoon pure vanilla extract

Directions

1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.

2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.

3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate Ganache
Makes about 1 1/4 cups

* 2/3 cup heavy cream
* 6 ounces semisweet chocolate, finely chopped
* 1 tablespoon light corn syrup

Directions

1. Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.


Stewart, M. (2010, July 8). Boston cream pie cupcakes. Retrieved from http://www.marthastewart.com/

And we're off....

Well, I am new to this whole blog idea, and I am not particularly fond of computers, but ill give it a shot. I have started this blog to follow me through this next year. You see, I am starting at Le Cordon Bleu Culinary institute in Chicago this August and want to use this blog as a journal for what goes into culinary school, practicing the art of cooking, and sharing different techniques and recipes I learn along the way.

When I was looking at attending culinary school, I searched online for information, advice on what to expect. Much to my surprise I came up with nothing. Sure you can find the random post of students saying they had a great experience or complaining about a teacher, but nothing about what exactly goes into getting your culinary degree and the difficulties along the way. Hopefully this blog, and following my cooking catastrophes, can help a future chef to be.

This first month Im looking at getting my sea legs with this whole blogging system. Im not exactly sure how to market myself or encourage people to read my thoughts so I figure I will just put it out there and hope for the best. Ill post about the planning process and packing and the move from my small town in Loudoun County, VA to the big city of Chicago.

Once I get settled there, let the cooking begin. I will post everyday about what we learned in class, the trials and tribulations I face, people I meet, and of course, meals I cook. So I guess that about sums it up, until next time.