Pie Crust Blues...?

Ever try and make nice pie crust? Does it seem to always crumble away and not roll out? Here is the cure !!

Sweet Paste

700 grams  Butter
425 grams Granulated (white) Sugar
4 eggs
1000 grams Pastry Flour 

Cream eggs and sugar.
Add one egg at a time, making sure each gets well mixed in.
Stir In Flour
Wrap in Saran wrap and place in fridge for approx. 20 mins.

This makes a world of difference :)

Question For My Veiwers ...??

What do you want to read about?

What do you wanna learn about?

Do you have any Questions for me?

The Final Pictures From College

The following Pictures are the last I have from College, They are from all different classes. Enjoy :)

Beef Carpaccio, and Shitake Mushroom Salad

Chilled Cod Mousse Wrapped in Smoked Salmon, with
Lemon and Caper Vinaigrette

Chicken Cacciatore

Duck, barley rositto, and bokchoy

Curry Rice, Lamb, And Onion Crisps

Steak Dianna, russet potatoes, and eggplant and tomato

Sushi

Yummy, Yummy Fish

My last week of butchery classes we did fish. Dover sole, and Flounder with are flat fish, as well we did Salmon, and Red Snapper which are round fish.

Dover Sole

Dover Sole After, with Turn Pan Fryed Potato's, and
Vegetables

Flounder

Battered Flounder

Red Snapper

Red Snapper After

Pan seared Salmon with Dill, greens salad with orange balsamic vinaigrette,
roasted parsnip

Seafood In Butchery

Having to learn about seafood was fun, I enjoyed it. But having to eat seafood was not for me.
One day in Butchery we were given a lot of different types of seafood, and had to make a dish, which to me was a seafood stew.
Here are some pictures:

Clams - Before

Mussles - Before

Oyster - No included in Final Stew

Shrimp - Before

Seafood Stew - Scallops, Shrimp, Mussles, Clams,

Step One: Pan Sear Scallops and Shrimp to get nice Colour

Step Two: Remove them from Pan and Deglaze with Fish Stock

Step Three: Cook Vegetables (Carrots, Onion, Celery)

Step Four: Add More Fish Stock and bring to a simmer.

Step Five: Add Mussles and Clams. Cover until they open up.

Step Six: Remove all mussles and clams as they open then over to

allow the other ones to contuine to open up.

Step Seven: Once all are open return everything (clams, mussles,

scallops, shrimp) to pan to heat back up..

Serve: in a bowl with some broth from the bottom and seafood

ENJOY! :)



Baking and Pastry - One Of My Favorites

So Baking & Pastry was a 5 hour lab and thoery mix every Friday. I loved this class. And the teacher Chef Naus was awesome. Here are a few Pictures of what we made. (Usually Forgot to Take Pictures in Baking)

Soft Yeast Dough Rolls

Soft Yeast Dough Braided

Fruit Flan - Nice Crust with Custard and Fruit Alined
on top, then Glazed with Apciot Gelly

Danish

Reading Week Garde Class.

Papaya and Pineapple Salsa

Poached Shrimp With Vegetables

Baked Salmon with Vegetable Stock (to Steam)

Plated Salmon

Plate One: Shrimp

Plate Two: Shrimp

More Lamb Pictures

More Pictures

Top to Bottom:

Proscuitto and Cantelope Open face Sandwich

Poached Salmon

Lamb
Lamb

Garde Manger

Grilled Chicken Sandwich with Guacamole Dip

Tea Sandwichs

Gazpacho Soup

Strawberry Soup Garished with Fresh Strawberry and Peach


^These Pictures are from my Garde Manger Class. Basicly did appeziters like you would see on any menu around the world. Loved this class, Chef Howe was a bit of a stricker Chef but I loved having him as a Professor.

Back Ground Information :)

A little bit about my background as a Inspiring Chef.

I have just completed Level 1 of a Chefs Apprenticeship at Humber College in Toronto Ontario. And I am Currently Working at Delta Grandview in Huntsville Ontario.
Through out this week and the next few weeks I will be posting my Pictures from school as well as talking about my experince in school and at my Job.

I have been working at Delta Grandview since July 2010 (so about 10 months), so not very long at all. But I enjoy it. My Head Chef says that this is my summer the summer I will grow the most and develope alot of skills.
I hope he is right *fingers crossed*
(Feel free to comment any questions or advice, or just anything you think is worth posting. I ask that you try and be Positive well posting :)  )