I'm finally back!!

I'm back to blogging!  It's been so long...oh have I missed blogging...
Due to my laptop getting infected with a bunch of viruses, I was unable to access my account.  For 4 months.  Yeah I know, I probably shouldn't have left the problem unresolved for THAT long...

Anyways, I am back, and have so many photos and materials that I gotta upload.
But first things first.

Today being St. Patrick's Day, I wanted to make something green and/or Irish.  All I had was half a bottle of Irish Cream liquor...and I really wanted to make something using Guinness stout, but didn't have the time to go get some.

So what to make?  I thought about chocolate Guinness Cupcakes with Irish Cream Frosting...but that's getting kinda cliche, I thought.  Most bakeries and specialty cake shops deck their shelves with these anyway.  I wanted something different.  Something unique.

How about...a cream puff instead of a cupcake?  Green cream puffs filled with Bailey's whipped cream?  Wait, wait.... Matcha Green Tea Cream Puffs filled with Bailey's whipped cream!
That way, I can honor both my Japanese heritage and celebrate St. Patty's Day!
So behold...a Jap-Irish Dessert!

 

 

The cream puff shells didn't turn out as green as I wanted, but it tasted good, with earthy, grassy green tea flavor.  Filled with whipped cream flavored with Bailey's, dusted with a mix of matcha green tea powder and powdered sugar.  Yum!

Second of Fall Desserts: Caramel Apple Bread Pudding

We had a potluck dinner at our church to welcome new members and to celebrate the coming of fall!

I made a salad and a dessert.  We had a decent harvest from our apple tree this year.  I had turned them into apple compote, and it was time to utilitze them.

 

I used the Tartine bread pudding recipe--I definitely like the bread-to-custard ratio in this recipe.  Where most bread puddings are mostly, well, bread, this one has pockets of custard here and there.

 

With this variation of the recipe, I stirred in the apple compote and rum-soaked raisins into the mixture of custard and bread.  Incidentally, I used King's Hawaiian sweet bread that I snagged at a discounted price.  I think bread puddings turn out better if softer, sweeter breads like brioche or croissants are used instead of the regular white bread.

 

I finished it off with my homemade caramel sauce.  Now off to potluck...
This was our dessert table...

Wow.  A smorgasbord of desserts!
There were cookies and brownies and some marshmallow rice krispy treat things....

Some sort of a berry pie, pecan pie, mincemeat pie...

 

There was a pumpkin streusel pie in a glass dish there.  And then lastly, my bread pudding.  Someone had already gotten into it...

...And this was the aftermath.  Just one lonely piece left.  Well, I'm glad people like it.

This one my parents ate for dessert the next day.  Even my mom, who normally doesn't like bread puddings, thought this was delicious.

I've been on a baking withdrawal lately, to tell the truth.  Contrary to what the original job title and description stated, I don't get to bake much at work--and I miss baking!  Hopefully with things starting to settle down, I get to bake a bit more often.

The first of fall dessert

Last few months have been insane!  My workplace had our grand opening on the 29th of September and all of us have been busy.  I've been working anywhere from 10~14 hour shifts, 6 days a week.  Yeah.  So when I get home, I just did not have the energy to do anything other than grab a bite to eat and getting to bed.  But things have started to settle down, and I'm down to about 9 hour days now.

 

Work itself has been...well, it's been complicated.  It's my first managerial job, and my lack of experience have been frustrating both to my peers and myself.  I didn't know firsthand what this "managing" thing consisted of.  I thought I was going to be the baker of the crew, but we've been so busy there hasn't been the time to prep anything.  The job description that I applied for kind of went out the window.  So now what?  I can't use my baking skills, so what do I do now?  Where do I fit in?  The whole thing was very overwhelming.  I literally felt like I got tossed into the middle of the Pacific ocean and was told to "Swim."  So I lagged behind others, trying to navigate through this.  Thanks to input and pieces of advice from my (very) patient co-workers, I'm finally starting to figure things out, and what I really need to be doing.

 

First off, managing involves "delegating"--i.e. pretty much telling and asking others to do things, get things done.  This is a very new, foreign concept to me.  I tended to do everything by myself--it's the whole OCD thing.  That and I feel bad asking others to do things for me, when I can very well do it myself.  But as a manager I need to ask others to get tasks done.  And to do that, I need to be very aware of my surroundings--what needs to get done?  Are there any problems that need to be addressed?  Finally, I need to know why these tasks have to be done. 

 

These need to get done to make the restaurant/deli better, the best deli, and keep it that way.  For the customers.

 

It was as simple as that.

 

Now that I finally started to focus on prioritizing, things at work have been a little better the past few weeks.  Unfortunately, the baking situation hasn't changed much.  I've been continuing to provide treats for my church, which has been a great therapy for me.

Yesterday, I wanted to make something pumpkin--it's that time of the year when pumpkin show up on everything from cookies to soups to drinks.  But I wanted to make something a little fancier than the pumpkin chocolate chip cookies that your average grocery store carries.  So this is what I came up with...

 Pumpkin Brownies!  I used a brownie mix to make this, topped it with pumpkin cheesecake batter and baked it.  I marbled the top and it turned out very pretty.  The cheesecake part can be thicker, so I'll double the batter next time.  They were devoured in less than ten minutes!

 

My kitty has been very happy and doing quite well.  She is a very hyperactive kitty, so we let her outside as much as we can to burn off all that energy.

"...!!!  I...I didn't do it!"



She's quite mischievous as well.  She gets into everything, kinda like human babies, so we have to almost baby-proof our house.
That's it for today.  Hopefully things at work will settle down a bit more, so I can update more often.

Summer Bounty: End of summer peaches. And a new kitty!

Summer just isn't the same without peaches.  With a huge box of farmer's market peaches, I got to work right away... poaching all 15 lbs. (maybe it was twenty.  I just did the entire box) into jars.

With this much peaches on hand, I was set with peach desserts for the rest of the year.  To start off, I made something refreshing...

 Almond Tofu, with farmer's market peaches, lychee, grapes, and mango.  Of course, there are tons more stuff I can do with the peaches, like pies, tarts, coffee cakes, muffins, scones, sorbets, mousse, etc.  But more on that later.  Now onto our newest family member...

 

 

Introducing Tiramisu!  Here she is, exploring her new surroundings.

 

So just to recap what's been happening in my life...

My dad got discharged from the month-long stay at the hospital, and was recovering for about a month at home.  The doctors then decided to start chemotherapy on him.  It was just a lot of stress on both me and my mom--we desperately needed some sort of healing, something to take the load off our minds, something furry and cuddly and cute... Yes.  This was the time for a cat.

We've been talking about getting a new cat for a while now, though dad has been against it.  But we decided to ignore his wishes.  WE NEED A CAT AND THAT WAS FINAL.

 

So with the help from my friend who knew about an animal shelter with free cats, I went in, not knowing what to expect.  There were several rooms, each with about 6 or 7 cats.  One cat, a scrawny brown tabby/calico mix named "Lottie" came up to me...and immediately jumped into my lap, begging to get petted.  I thought I was there to pick a cat... the cat picked me instead.

So I took her home that day.  We still had the litter box and the food/water dishes from Tanu, our late cat, so getting our house ready for a cat was not a problem.  Dad was pretty mad...but we figured he'll get over it in no time at all.

 

As for the cat, she indeed, had no problem settling in.

Nope.  No problem at all.  I picked the name Tiramisu, because:
1. Her color ranging from white to dark brown
2. I'm a pastry chef.  It's a given that I name my cat after a dessert.
3. "Tiramisu" means "pick me up" in Italian...just what my mom and I needed.  A pick-me-up to cheer us up during these tough times.

Summer Bounty: Rhubarb

Man, this summer just flew by!  With my new job being 7AM~5PM (sometimes close to 6PM) there really hasn't been much time for me to cook or bake...or anything else for that matter.  But whatever time I do have I've been using to utilize fresh, tasty summer produce.  I made a delicious dessert with apricots last time.  This time, I used summer rhubarb that my friend gave me.

 



 Rhubarb can range from bright red to celery-green.  He gave me a half red, half green mix, although most were green.  I cut them down to separate the reds from  the green, since mixing them would turn the product unappetizingly brown.

I haven't had much opportunity to work with rhubarb, so this turned into a bit of an experiment.  I decided to make jam out of them, one red, one green....

 I added raspberries to the red rhubarb to intesify the color and to add flavor.  I added vanilla to the green one to make it fragrant and sweeter.  The jam turned out nice, with charasteristic tang of the rhubarb paired with aroma of vanilla.  Both my parents got hooked.

I ended up with several jars, so made a pastry out of them...

Rhubarb Crumb Bar (aka. Rhu-bars).  The tangy rhubarb paired very nicely with the sweet, buttery crust.  Incidentally, when I took it to church, I caught one lady eating the crumbs out of my baking pan.  Glad she liked it, but come on...

Summer Bounty: Apricots

Finally...a long-awaited update!  Now that I'm working full-time at Scheels, it's been one of those work from 8 til 5, go home, eat dinner, then crash kinda days.  So my baking has been limited to weekends, which is already crammed with a family ritual trip to farmer's market, a week's worth of laundry, cleaning, maybe shopping, and maybe going to the gym.

On one of the trips to farmer's market, I found a vendor who had a box of fresh apricots for $6.  The entire thing weighed around 10 lbs, so it was a really good deal!

We didn't have much luck with our apricots this year, so I was glad to be able to get a stockpile of these little guys.  I froze about a half of them (for a smoothie or a sorbet), made apricot jam with a quarter, and the remaining quarter into a Sunday dessert.  Besiades, we had to have a celebration for Dad's successful surgery.  So here it is....Apricot-Almond Tart. 

This tart has a flaky, buttery puff pastry base, filled with pistachio-almond cream, topped with fresh apricots, then baked til golden.  I finished it with caramel sauce, chopped pistachios, and powdered sugar.  It's basically the same thing as Pear-Almond Tart, except puff pastry instead of sweet tart crust is used here.

This was my first time making a blitz puff pastry, and I must say, I love it!  It puffed up into the flakiest pastry, providing a light, yet buttery base for the sweet, rich almond cream filling, balanced by the flowery, fruity tang of the apricots. 

My favorite time of the year has arrived, bringing with it an abundance of produce!  Can't wait til next week to see what the farmers will dish out!

How my "training" in Springfield, IL went...

My new job as the Pastry Manager/Chef at Scheels Sporting Goods began!  The culinary team (all five of us) met on the 5th of July for orientation and to discuss our traveling plans to go to our training in Springfield Illinois.  We were all stoked!  I've never been to Illinois, so didn't know what to expect.

The plane departed and arrived on time.  For lunch, we stopped at White Castle, which is apparently "famous" for their sliders.  I just got a single slider...and although inexpensive, was disappointing.  What we got was a far cry from the posters they had displayed all over the establishment.  We were expecting about a quarter-inch of patty on the "dinner roll" they served it on, but they were seriously only about 1/8"...and the roll wasn't sturdy enough to hold the ample sauce, making it soggy.  But one thing that really turned me off was this ad on the side of the bag.

"100% BEEF, MADE WITH ALL WHITE MEAT CHICKEN".  Really??  This 100% beef patty is made from white meat chicken???  And yet it's not considered a chicken patty??  I guess somewhere during the cooking process, a complete DNA transformation occurs...
Our plane arrived at St. Louis, Missouri--so we drove our rental cars for two hours to get to Springfield.  Coming from a mountainous Utah, it felt very strange to see absolutely nothing but flat corn fields stretching endlessly across the horizon.
But we safely got to the store.  We were greeted by the Associate Store Leader and were given a brief tour of the deli/restaurant we'll be training at.

Upon entering, we were greeted by this giant saltwater aquarium.

The indoor ferris wheel standing in the middle of the store...

...And camouflage lingeries, found alongside the hunting equipment section.  Cuz, you know, you gotta look sexy while out hunting those elks.  Or maybe you wanna look sexy while blending in with the environment.  Never mind people generally wear sexy clothing to get noticed, and not blend in.

This is the deli we will be training in.  It was Monday afternoon, so not too many customers were around.

Our training began the very next day.  Each of us worked under our own areas:  Bobbi was with the "Fudge Master" making fudge, Jake was at the grill and the sandwich line, and I was with the "baker".  And I say "baker" because I was quite disappointed to discover that they didn't bake things from scratch.  The cookies and the cinnamon rolls were frozen dough, the brownies were a boxed mix, and most of the products that were actually made from scratch didn't involved much baking--like caramel rice crispy treats.  I made some chocolate chip scones using their recipe, with my own twist (I added cinnamon-sugar topping) and several people were saying how good they were. 

Nobody here, our trainers, had a formal training in culinary, so it was more like us training them instead.  We felt very much welcomed;  everyone was saying how they want to come back to Utah with us and beggin us to stay.  We saw a lot negativity--but that in and of itself was a good training for all of us.  This was a good example of how not to run a restaurant.

 A few of us had to return to Utah early, so we had dinner together at a Japanese restaurant before they left.

Playboy Roll.  It had so much toppings we couldn't even see the roll.  It's interesting how different restaurants have different versions of the Playboy Roll.  Is there a set standard for a sushi roll to be called a Playboy Roll?

And get this...Spicy Crawfish roll.  Definitely can't find these in Utah.  Had a shrimpy flavor with a hint of that "crawfish".  Good flavor, but the rice was way too sticky.

We spent the remainder of the time just helping out the Fudge Master stockpile the fudge--who's doing it all by herself, since no one there seemed to want to help her.

Here she is, marbling the Root Beer Float Fudge, the feature flavor for July...
And below are two new flavors for the month of August:  Sherbet and Watermelon.

Check out the dazzling array of fudge!  Not sure how many flavors there are, but they ranged from plain milk chocolate to dark-chocolate-caramel-candied-cashews to raspberry cheesecake.

And this was the display for the baked goods/pastries.  I'm not gonna even bother with comparing this with Les Madeleine's.  Working at Les Mads definitely helped me set a goal and a vision of the level of quality I eventually want to achieve.  Those white trays and the neon-colored sugar cookies would have to go....
Then on the last day there, the rest of us went out to the corn field to snap a few photos.  This is definitely a sight not seen in Utah.

My coworker running down the field.  See what I mean by literally, the endless stretch of corn fields??
We safely got to the airport.  There was about 4 hours before our flight, so we dined at the Mosaic restaurant there for our last meal.  It was actually quite good, a so-called New American, or fusion cuisine.

Warm Caprese Sandwich, tomato and warm mozzarella on baguette, with pesto and pinenuts.

Their FishN'Chips.  The chips were housemade, and the fish were very tender.

We got to discuss a lot of things while we were there--our experiences, thoughts, and what we want out of our own store.  Other than our flight being delayed for two hours getting home close to midnight, it was a good experience, and a good trip for all of us.