Thursday, March 1, 2012

A Trip to Seattle!

Last weekend my parents took me to Seattle for a couple days.
Everyone needs a day or two every once in while to step outside of their busy lives and just slow down and enjoy. It's was also a time to contemplate and think about things going on. I don't know about you but I love to slow down every once in a while and catch my breathe! So, I'm very thankful my parents did this for me. We had a wonderful time.
To start out the trip, We went to this wonderful restaurant, where, in the outskirts of Seatac, I ate one of the best meals I've ever Eaten. Seriously!!! Amazing!!! This restaurant was suggested to me by a friend, and It definitely was superb!

To start of the place was refined, and peaceful. No loudness, just GOOD FOOD. We started with a refreshing drink.
I had what they called a Washington Harvest. So fresh and tangy.




Next, we ordered their fried portabello with Pesto sauce



for my entree I had the delectable Pleasant View Farm Moulard Duck with Roasted Endive, Holmquist Farm Hazelnuts, Tokyo Turnips, and Honey-Poached Cranberries

 
For Dessert I had Coconut Sorbet with Caramelized Pineapple,
 Lime Pound Cake, and a Lemongrass Syrup



It was Amazing!!! We then spent the Evening in Downtown Seattle, and the next day in Bellevue.

I'm truly blessed to have two such amazing Parents.








Saturday, February 18, 2012

Chocolate Marscapone Delight!

I truly enjoyed creating this dessert! I heard of this culinary challenge to come up with an exquisit chocolate recipe using fair trade chocolate, and I was thrilled! The first that came to mind was “Flourless Chocolate”! What other dessert medium would truly emphasize the pure flavor and silky texture of an amazing chocolate? Then to find the right fair trade chocolate to spotlight in this scrumptious dessert! After an invigorating search, I decided on an Organic Ecuador Dark Chocolate (65% Cacao) by Equal Exchange. I choose this delicious chocolate because of its smoothness and the subtle hint of citrus.

In my desserts I’m all about contrast! Every dessert, I see as an adventure.

This dessert is an extremely dramatic adventure. First you have your rich and flavorful, flourless chocolate cake, set off by the delicate sweet and velvety amaretto Ganache, complimented by the creamy, light mascarpone, and thru it all the fresh raspberries cut through with their naturally sweet, refreshing tang! Wow, I hope you enjoy this dessert as much as I delighted in creating it!



Flourless Chocolate Cake

8 oz. Fair Trade Equal Exchange Ecuador Dark Chocolate

8 oz. butter (unsalted)

6 eggs

1 ½ cup granulated sugar

.5 oz. vanilla

1 cup cocoa

Preheat oven to 350 degrees. Line a 9” cake pan and grease the sides. Chop chocolate and place in the top of a double boiler/ Bane Marie with butter. When melted remove from heat and mix in sugar. Whisk in eggs until combined. Add cocoa. Mix well. Pour batter into prepared pan. Bake in preheated oven for about 35 mins and/or until knife comes out clean. Cool completely.



Amaretto Ganache

10 oz. Fair Trade Equal Exchange Dark Chocolate

10 oz. Heavy whipping cream

2 oz. Amaretto Liquor



Simmer cream, do not boil. Pour over chocolate, let sit until melted. Stir till combined but be careful not to incorporate air. Mix in liquor. Pour over cooled cake. Let set.

Mascarpone Mousse

8 oz. Heavy whipping cream

8 oz. Mascarpone

2 oz. Marsala (sweet)

3.5 oz sugar

.5 oz vanilla



Whip heavy whipping cream. Put aside, Cream Mascarpone and sugar. Mix in Marsala and vanilla. Fold into the whipped Cream. Pipe over set Ganache. Garnish with fresh Raspberries. Enjoy!







Monday, February 6, 2012

A New Year Already!

Hello Everyone, It has been far too long since I've posted! Life has been a little insane of late, with enough baking to keep me happy for a life time! So much has happened, where to begin. Well, I'm currently taking a short break from school and taking a couple months of low key life, (or as low key as things ever get for me ;). Ive been working alot, and last month I took a few weeks off and went to Hawaii. It was wonderful! Not only was it relaxing and rejuvenating but it was extremely inspiring to my culinary vision. While on the Islands, I was privileged to get to meet a few extraordinary chefs and even spent one afternoon working with one of them! Here are a few pictures to give you a glimpse of my amazing vacation.



Chef Isaac Bancaco, executive chef at Humuhumunukunukuapuaa. The Grand wailea resort!




Chef Ricky at The Fairmont Kea Lani Maui




Working in the kitchen at Spago's in the Four Seasons with Chef Cameron


Friday, June 1, 2012

what I've been baking...

Posted by Marie 1 comments

Add caption

Thursday, March 1, 2012

A Trip to Seattle!

Posted by Marie 2 comments
Last weekend my parents took me to Seattle for a couple days.
Everyone needs a day or two every once in while to step outside of their busy lives and just slow down and enjoy. It's was also a time to contemplate and think about things going on. I don't know about you but I love to slow down every once in a while and catch my breathe! So, I'm very thankful my parents did this for me. We had a wonderful time.
To start out the trip, We went to this wonderful restaurant, where, in the outskirts of Seatac, I ate one of the best meals I've ever Eaten. Seriously!!! Amazing!!! This restaurant was suggested to me by a friend, and It definitely was superb!

To start of the place was refined, and peaceful. No loudness, just GOOD FOOD. We started with a refreshing drink.
I had what they called a Washington Harvest. So fresh and tangy.




Next, we ordered their fried portabello with Pesto sauce



for my entree I had the delectable Pleasant View Farm Moulard Duck with Roasted Endive, Holmquist Farm Hazelnuts, Tokyo Turnips, and Honey-Poached Cranberries

 
For Dessert I had Coconut Sorbet with Caramelized Pineapple,
 Lime Pound Cake, and a Lemongrass Syrup



It was Amazing!!! We then spent the Evening in Downtown Seattle, and the next day in Bellevue.

I'm truly blessed to have two such amazing Parents.








Saturday, February 18, 2012

Chocolate Marscapone Delight!

Posted by Marie 4 comments
I truly enjoyed creating this dessert! I heard of this culinary challenge to come up with an exquisit chocolate recipe using fair trade chocolate, and I was thrilled! The first that came to mind was “Flourless Chocolate”! What other dessert medium would truly emphasize the pure flavor and silky texture of an amazing chocolate? Then to find the right fair trade chocolate to spotlight in this scrumptious dessert! After an invigorating search, I decided on an Organic Ecuador Dark Chocolate (65% Cacao) by Equal Exchange. I choose this delicious chocolate because of its smoothness and the subtle hint of citrus.

In my desserts I’m all about contrast! Every dessert, I see as an adventure.

This dessert is an extremely dramatic adventure. First you have your rich and flavorful, flourless chocolate cake, set off by the delicate sweet and velvety amaretto Ganache, complimented by the creamy, light mascarpone, and thru it all the fresh raspberries cut through with their naturally sweet, refreshing tang! Wow, I hope you enjoy this dessert as much as I delighted in creating it!



Flourless Chocolate Cake

8 oz. Fair Trade Equal Exchange Ecuador Dark Chocolate

8 oz. butter (unsalted)

6 eggs

1 ½ cup granulated sugar

.5 oz. vanilla

1 cup cocoa

Preheat oven to 350 degrees. Line a 9” cake pan and grease the sides. Chop chocolate and place in the top of a double boiler/ Bane Marie with butter. When melted remove from heat and mix in sugar. Whisk in eggs until combined. Add cocoa. Mix well. Pour batter into prepared pan. Bake in preheated oven for about 35 mins and/or until knife comes out clean. Cool completely.



Amaretto Ganache

10 oz. Fair Trade Equal Exchange Dark Chocolate

10 oz. Heavy whipping cream

2 oz. Amaretto Liquor



Simmer cream, do not boil. Pour over chocolate, let sit until melted. Stir till combined but be careful not to incorporate air. Mix in liquor. Pour over cooled cake. Let set.

Mascarpone Mousse

8 oz. Heavy whipping cream

8 oz. Mascarpone

2 oz. Marsala (sweet)

3.5 oz sugar

.5 oz vanilla



Whip heavy whipping cream. Put aside, Cream Mascarpone and sugar. Mix in Marsala and vanilla. Fold into the whipped Cream. Pipe over set Ganache. Garnish with fresh Raspberries. Enjoy!







Monday, February 6, 2012

A New Year Already!

Posted by Marie 1 comments
Hello Everyone, It has been far too long since I've posted! Life has been a little insane of late, with enough baking to keep me happy for a life time! So much has happened, where to begin. Well, I'm currently taking a short break from school and taking a couple months of low key life, (or as low key as things ever get for me ;). Ive been working alot, and last month I took a few weeks off and went to Hawaii. It was wonderful! Not only was it relaxing and rejuvenating but it was extremely inspiring to my culinary vision. While on the Islands, I was privileged to get to meet a few extraordinary chefs and even spent one afternoon working with one of them! Here are a few pictures to give you a glimpse of my amazing vacation.



Chef Isaac Bancaco, executive chef at Humuhumunukunukuapuaa. The Grand wailea resort!




Chef Ricky at The Fairmont Kea Lani Maui




Working in the kitchen at Spago's in the Four Seasons with Chef Cameron