Cats In The Kitchen

Wedding cake

This class was 6 hours long, and included a lot of work with different kinds of decorating materials. We used fondant, marzipan, pastillage, royal icing and butter cream. The cake is a pound cake, and the bottom layer of the three layers in the picture is actually Styrofoam. Part of... Read more →

Nid d’abeille glace

Frozen Honey Nest This recipe requires an ice cream maker, half circle silicone molds and a blow torch. Ingredients: (for 6 nests) =Strawberry sorbet= 500ml strawberry puree 150g sugar 50g inverted sugar (liquid honey) 0.5 pc lemon juice 250ml water 1g sorbet stabilizer 150g chopped almonds =Frozen honey parfait= 120g... Read more →

Entremet vanilla et fruits des champs

Warning: These pastry recipes are complex and involve lots of steps, ingredients, and equipment. But most of all, beware to those of you who are dieting, THIS IS FRENCH PASTRY, IT'S ALL BUTTER, SUGAR, AND FAT! STAY AWAY! They are delicious. -_- Ingredients: =Pistachio Dacquoise= 25g flour 190g almond powder... Read more →

Filet de boeuf persille emince sur une crème d’artichauts, tomates farcies au beurre d’anchois et sauce porto

Slice beef tenderloin, on a bed of artichoke cream, tomatoes stuffed with anchovies, port wine sauce This recipe does not include the ramakin pasta thing you can see in the picture. We were required to create another side dish for this class, so I filled that with roasted red peppers,... Read more →

Tatin d’endive au fromage de chevre, jus aigre-doux

Chicory Tatin with goat cheese, sweet-sour sauce A word about Gastrique; If you are not familiar with caramel based sauces, also known as gastriques, then this is a fun dish to do since you get to do it twice and if you're like me you love the chemistry of cooking!... Read more →

Medaillon de poitrine de dinde, au ble concasse, sauce a la biere

Turkey medallion with crushed wheat, beer sauce Ingredients: 400g turkey breast 20g slices smoked (or double smoked!) bacon =Crushed Wheat= 60g onions, finely chopped 30g butter Chicken stock 120g crushed wheat or spelt Half bunch of parsley =Sauce= 80g finely chopped shallots 80g white mushrooms Sage 20g butter 200ml blond... Read more →

Braised Duck Leg, aux jus, white beans and goat cheese

This dish was meant to have been a pork medallion with perigueux sauce and stuffed tomatoes but when we arrived in class most of those ingredients had not been delivered…But there was duck! So here we are. Ingredients: 1 pc duck leg 50g mirepoix =Garnish= 150g white beans, soaked over... Read more →

Calamar aux miettes de crabe et fenouil confit

Squid, Picked crabmeat and confir Fennel Ingredients: 300g Squid 20ml olive oil 1 pc fennel bulb 500ml olive oil 150g crab meat 2 pc garlic cloves 1 pc tomato =Sauce= 30ml olive oil 15ml soy sauce (Japanese is best) 30g tomatoes 15g chives Espelette pepper Salt =Décor= Wooden toothpicks 2... Read more →