Souffle...what...you aren't so fancy!

My first home attempt of a fancy smancy Souffle...flavors of Grand Marnier and Chocolate Cabernet both served with Creme Anglais!  Please enjoy my little photo diary ;-)

Although, these little lovelies turned out fabulous...the art of souffle baking is a delicate dance from start to finish, but when they are right....mmmmm the combo of flavors will forever find a home in your memory!

La Buche de Noel - Merry Christmas Yule Log

The history of one of the most famous French pastries can be traced back to Celtic tradition in celebration of the winter solstice.  On this day the Celts would search for a large piece of wood to burn as a symbol of the rebirth of the sun and a thanks for the suns return to the Earth.

"This pagan tradition was not snuffed out by the Catholic church and during the middle ages the logs and the ceremony of the burning log became more elaborate. The logs themselves would be decorated with ribbons and greenery. Then the youngest and the oldest member of each family would carry the log to the hearth and set it ablaze. It would burn through the night and the ashes would be collected the next day to be used during the year. They were thought to help cure various sicknesses and protect the house from storms, lightening and the evil powers of the Devil". 

"The tradition of actually burning the log began to disappear with the arrival of small stoves and the disappearance of large hearths. The big log was replaced by a smaller branch that was set in the middle of the table and surrounded by little "friandises" (sweets, delicacies) that were given as treats to guests. It is this branch that inspired pastry chefs to create the cake we know as the Bûche de Noël. Whether it was a Parisienne or Lyonnaise creation is still the subject of a heated debate. It is first mentioned and described in 1879 and since that time is has become "THE" dessert served at Christmas dinners".

from Debra Fioritto La Bûche de Noël - Christmas Yule Log Recipe

Julia Childs Recipe:

Recette de La Bûche de Noël - Christmas Yule Recipe

Chocolate Mousse "Yule Log" with orange flavored cream filling

INGREDIENTS:
•    For the cake:
•    6 eggs, separated
•    6 oz. bittersweet chocolate
•    6 Tablespoons unsalted butter
•    1/4 teaspoon cream of tartar
•    .
•    For the filling and frosting:
•    2 cups heavy cream
•    3 Tablespoons Cointreau
•    confectioner's sugar
•    cocoa powder for dusting

PREPARATION:
Preheat oven to 400°F. with rack in the center of the oven. Grease the bottom of a 17 x 11-inch jelly roll pan and line with parchment paper.

1. In a saucepan over low heat, meat the chocolate and butter, stirring occasionally.

2. Remove the chocolate from heat and whisk in the egg yolks until blended. Immediately pour into a large bowl.

3. In another greasefree, clean bowl, beat the egg whites with the cream of tartar to stiff peaks.

4. With a whisk, fold one-third of the whites into the chocolate to lighten it. Using a rubber spatula, fold in the remaining whites, until smooth

5. Pour the chocolate/egg white mixture into the pan and spread it evenly into the corners with a metal off-set spatula. Bake 10 minutes, or just until the cake has begun to come away from the sides of the pan.

6. While the cake is baking, spread a dishtowel flat and lay a piece of parchment paper, the size of the cake, on top of the towel. Sprinkle the paper with some sugar.

7. Invert the cake onto the paper and carefully peel off the lining paper. Slowly, roll up the cake with the paper inside, and starting from a short side. Wrap the towel around the cake, place on a rack and allow to cool.

To prepare the filling & frosting:

1. In a bowl set into a larger bowl of ice and water, whip the cream and Cointreau to stiff peaks. Add confectioner's sugar to your taste.

To assemble the cake:

1. When the cake is cooled, unroll it. Coat the roll with half of the cream and reroll.

2. Trim the ends and lift the cake to a serving platter. Coat with remaining whipped cream and dust the top with some cocoa.

To serve:
The cake may be made up to one day ahead and stored covered in the refrigerator. Before serving, add some decorations, such as sprigs of holly, or other figurines.

Chronicles of French Culinary Education

First of all I am loving my saturated culinary life in a French kitchen, deep in the Heart of Texas, I am tired, but if you love what you do....its all relative.

We had a fast and furious evening that included me, myself, and I preparing the escargot!  That's right, I punched holes in the little slippery suckers, made the special butter, and prepped many, many small pans similar to the image below.  It was awesome, fairly laborious, and totally worth it!

Also, I learned what "sweet bread" was and it was definitely NOT what I had envisioned.  Sweet Bread, thymus or pancreas gland from a young calf or lamb.  The sweet bread of choice for this kitchen is Cow, they thymus gland and is very tender with a sweet flavor.

Before prepared to serve, it is soft almost "brain" type texture.

After preparation process complete and ready to serve

The souffle trios, creme brulee's, walnut tarte with Jack Daniels ice cream are all superb desserts, however, I was able to witness the Chocolate Cabernet cheesecake and let me tell you it is divine!  The chocolate cabernet (Burgundy) heavenly dessert is served with an assortment of fresh berries, raspberry coulie, and a sprig of mint!  

I am working several shifts this week, due to all the festivities of being smack dab in the middle of the Holiday season.  Therefore, I am taking my French Culinary soaked self to get horizontal on the couch for a little rest before reporting back to duty this evening.  

Bon Appetit

Enjoy the song that I am obsessed with currently

.http://youtu.be/Ek0SgwWmF9w

How Great Thou Art

This evening, as I sit here after listening to the stories of the victims trickling in and more details of this horrific unspeakable act in Newtown, CT at Sandy Hook Elementary, its so familiar because it could truly happen to any of us in any Elementary School, day care, or really anywhere that an individual is motivated to bring harm to others.  I have been flashing back to Friday morning, actually my husband letting me sleep in with our youngest child & him getting the kids ready for school...I did not tell them bye and had no idea of what they wore to school.  The reason of even bringing this up is thinking of these families that have had to identify their babies with the Coroner and putting myself in the situation, possibly some of the victims families may of had this same scenario & the amount of guilt that myself as a mother would have if those were my babies that were lost.

Let these families mourn, allow them to know it's okay to be angry, to feel unimaginable pain/shock/loss, honor these victims and do not speak the name of the perpetrator who brought all of this senseless act upon their loved ones.  The next days until these families are allowed to bury their loved ones and have an ounce of closure, it doesn't matter how they will recover, how they go on, gun control, and any other subjects that absolutely are imperative to be addressed, however, not now!

Now let us all honor the victims and survivors of Sandy Hook Elementary.  20 babies lost their lives and 7 adults, 6 of which are compassionate women that chose not only a career as an educator but from all reports were very passionate about their chosen profession of educating children.  The first stage has to be about the individuals that lost their lives and must not focus on the negative, we know there is so much ugly to come out, right now allow loved ones to tell beautiful stories of these beautiful individuals that lost their lives.

No parent should never/ever have to bury their child, all that were lost were someones child!  But the twenty 6 & 7 year olds were just babies and their future was ripped from them.

Robbie Parker, father of Emilie Parker 6 years old that lost her beautiful little at Sandy Hook, said such amazing words of honesty to paraphrase he said "I do not know how to deal with the loss of Emilie"  it was raw, honest, and heartbreaking.  We all just need to pray, think positive thoughts, and reach out to this community allowing them to process the aftermath of this horrific moment in time.

A hymn brought so beautifully "How Great Thou Art" is painful and yet comforting on this evening of such sorrow.

Honor the victims, their fellow surviving classmates, and educators of Sandy Hook Elementary for they have truly experienced hell on Earth.

FAITH in a higher power is all we truly have....lean on whatever your chosen faith is.

To Eggnog or to Eggnog...Homemade vs. Pre-made

I am not a sweet drink lover, but always look forward to eggnog at Christmastime.  Below you will find a medley of eggnog recipes from Martha, to a fancy Home based Mixologist, to my Aunt Debbie and her Blue Bell Vanilla ice cream Eggnog.  Please enjoy some eggnog admiring! 

Martha Stewart Traditional Eggnog Recipe

Recipe Yields 26

Ingredients:

12 Eggs Seperated

1 1/2 cups superfine sugar

1 quart whole milk

1 1/2 quarts heavy cream

3 cups of bourbon

1/2 cup of dark rum

2 cups of cognac

freshly grated nutmeg

1.  In a very large bowl beat eggs until thick & pale yellow.  Gradually add sugar to yolks.  With a wire whisk, beat in milk and 1 quart of cream.  Add bourbon, rum, and cognac constantly stirring.  

2.  Just before serving beat egg yolks until stiff.  Fold into mixture.  Add remaining 1/2 quart of heavy cream until stiff, and fold in.  Sprinkle with Nutmeg.

I found this recipe from http://www.thekitchn.com/thekitchn/kitchn-recipe-roundup/frozen-peppermint-cake-croquemboche-15-special-holiday-treats-163422

Homemade Eggnog (adapted from the Velvet Tango Room's 2009 recipe)

makes 2 drinks

1/3 cup heavy whipping cream

1 egg

1 1/2 Tbs granulated sugar (can be adjusted according to taste)

1/8 tsp vanilla extract

a pinch or so of freshly grated nutmeg

1/3 cup milk (I used 2 percent)

1 1/2 ounces of quality dark rum (bourbon would work well too)

For best results, measure out all ingredients in advance and make sure the milk, cream and egg are well-chilled. In a blender, beat the egg until frothy. Then beat in the sugar, vanilla, nutmeg, and liquor. Slowly pour in the milk and cream while the blades are still in motion. (If your machine has a detachable measure/fill cap in the center of its lid, pour the liquid ingredients in through this small opening to minimize any splattering.) When all ingredients are thoroughly combined, pour into small cups or glasses and garnish with grated nutmeg. Use any leftovers for French toast the next morning.

Have you ever made homemade eggnog?

Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.

Aunt Debbie's Blue Bell Vanilla Ice Cream Eggnog is super rich and is always a hit with the family.  

All of the homemade options are fantastic but labor intensive.  Yesterday on the way home I picked up a pre-made eggnog that you just refrigerate and pour.  It was yummy and not labor intensive at all.  

 

Ways of serving Eggnog:

Lastly if you do not drink alcohol or just want an alternative to the above try this...

with a cup of your favorite coffee...

Enjoy some eggnog y'all!  

I dream in Paris

Shared this from "Haven in Paris" Facebook page.  

Sandy Hook Elementary

As most of Americans today, I have watched all the coverage of Sandy Hook Elementary School and even the 2 hour drive to the country,  I listened to the coverage via Satellite Radio, completely fixated on the horrific act that was committed against all of these children and educators.  Physically, emotionally, sympathetically, em-pathetically feel the pain and am in raw shock of this unthinkable act.

Personally, I know the pain that the victims families are feeling due to my loved ones multiple trauma's and loss of my brother at the tender age of 14.  However, we know the loss at the mercy of an accident, but to lose someone to a murder brings on a whole other layer of emotions.  I cannot even fathom the feelings going through these families and most importantly the days/weeks/months to come. When the grieving process starts and the silent realization that life will never be the same again, it makes me physically ill to know these families are going to feel the depth of sadness that is to come.

We, as our parents & grandparents before us, take our children to school and drop them off with complete security that they are in a safe haven.  The thought of their innocence with complete trust and guards down from "stranger danger" because they are in a safe happy place and the unthinkable  happens, this evil person comes in rips it all away from them....it's just ....there aren't enough appropriate words to describe this horrific act.

Right now is not the time to debate about gun laws or security protocol  this is the time to respect the magnitude of this horrible tragedy and to honor the victims, to support the families that lost their loved ones, and lift up the rest of the families of Sandy Hook Elementary that are holding their children tonight but still have to deal with the aftershock.

All we can do at the end of each day is hug our babies tight, do our best to protect them, and have faith that they will be safe out of our care.  I am so overwhelmed by personal emotions that to elaborate more is not necessary.  God bless all the families, teachers, emergency personnel, & the educators that have to go on with life at Sandy Hook Elementary.

xoxoxo

Fancy French Restaurant Internship Survival

Well its official, I have survived two days and have been awarded a permanent spot on the schedule of a Fancy French Restaurant in a world renowned and regarded very French kitchen!  The behind the scenes are pretty amazing, so much to learn, first and foremost a language barrier, so I have my trusty Apps downloaded on my Iphone "Learn French" and the "French today translator" ...also, working in the South you need a Spanish translator, it makes me feel a buzz of excitement to have so much diversity around. 

As an apprentice under a Chef (by the way who has been vetted for many years by Top Chef, but she declined the offer) you must put all presumption, attitude, humility, etc etc aside and as my kindergartner would say "put on your listening ears" and wear no slip shoes ;-)!  I am in overload of so much information of French Food prep and how a French kitchen operates, for someone that loves all things French this is like my crack!  Also, I haven't actually been able to get near the Chef's side of the Coin Cuisine, typical of myself, I repeated a mantra in my head "do not cut yourself on the first day, do not cut yourself on the first day" yep, you got it I did!  The knives had just been sharpened and I took off a chunk of my thumb.... (kind of a right of passage I am told) also, do not do it again!

Aside from my little mishap, I have assisted with some amazing delectable desserts souffle's, tarte, trifle, Chantilly creams, intermezzo from Meyer lemons that are grown in the back patio, creme brulee, and mousse au chocolat.  The souffle process is one that leaves you on the edge of your seat from beginning with the end climax of a perfect pop up of yummy goodness mmmmm.... we serve a trio platter of souffles of Gran Marnier, Chocolat, and Framboise.  If you have never enjoyed a fresh just out of the oven Souffle, it definitely should be on your bucket list!

On the aperitif side I have plated numerous Fromage combos with fresh fruits/nuts, Steak Tartar, Pate's, fresh mixed greens with fromage de chevre paired with pecans (Texas twist).  The steak tartar is one of a kind, the prep of ingredients and then top off with a perfect intact quail egg yolk is an art form served.  My arms are aching today after hand grating rustic style hard Parmesan for what seemed likes hours.  I also was awarded the tedious task of wrapping fresh blanched green beans in paper thin kale leaves... 7 beans and one tight wrap, ugh, I prepped so many of those I dreamed of them last night :(....maybe one day I will dream in French that would be cool, okay off track for a second. 

Although, I assisted with so many amazing dishes the past two days, reality is apparent because I am the bottom of the totem pole as an apprentice (personally, I am just thankful to be part of the French pole) this girl in her Fancy French kitchen got down to the nitty gritty by washing pots/pans, sweeping/mopping the floor and taking out the trash with the young Colombian dishwasher, it is good for the soul!  Just keeping it real ;-)

My dreams of French livin' are coming true and I am so thankful, ecstatic, and over the moon for this opportunity, but this old girl is tired/achy and in need of nap!

 

Au Revoir & enjoy the photo log of dishes described above!

 

fromage de chevre  

 

 

Steak Tartar

 

 

Souffle

 

My wound covered with a stylish "hello kitty" bandaid!



 



 



Joyeux Noel from Paris via Montgomery!

 

Joyeux Noel

As a child of the 80's PBS & Rick Steves gave a plethora of European knowledge! Of course I have spent many hours watching ole Rick, especially his Christmas specials.

Enjoy!!!

Yes, I am coming to you from my little computer in Montgomery but with modern conveniences i.e. the world wide web, I can pass off as if I am in Paris :), merci beaucoup modern day amenities!

I absorb everything French that comes into my vision, seeing as it is December 12th, the temperature in Montgomery is 34 degree and the temperature in Paris is 34 degrees (this is the closest thing I have today, to feel close to Paris - grasping yes - but I will take what I can get)!

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Go with Oh...Paris Plus Me Oui Oui

I want to Go with Oh to Paris Plus Me Oui Oui & Go with Oh!!!

Hello my fellow lovers of travel and all things French particularly Paris!  I am a busy mother of 3 children, wife to a culinary student at the renowned of course "French" (as if there is any other kind) Culinary Lenotre in Houston, and passionately slight obsessive 30ish gypsy who loves to pick up an go at a moments notice!

I am perpetually up for an adventure, love to experience travel as a native to the area prefer authenticity/integrity as opposed to the commercialized touristy traps.  Although to each his own, touristy favorites are a necessity of course, certainly to know the destination, but I prefer to get down to the nitty gritty and hang with the locals.

My dream adventure would be to Eat/Drink my way through Paris, bring on the 7 course meals, Viva la France! Food is happiness/comfort/celebration and the main event in the Parisian way of life as it should be!

Exploring Classic Parisian Bistro's, Boulangerie's, Patisserie's, Brasserie's within the Labyrinth setup of Parisian neighborhoods.  Enjoy an Espresso for hours while taking advantage of prime Parisian Real Estate and people watching.  Steak Au Poivre, La Fromage Plate, Royale Deluxe Shellfish platter, Macaroons, Omelet, Wine, Champagne etc etc etc

http://pinterest.com/jbrucewichers/paris-dreaming/

http://pinterest.com/jbrucewichers/eiffel/


Some of the specific eating destinations that are a must:
Coquielocot
Du Pain Et Des Idees
Brasserie Welper
Le Dome
Bistrot Paul Bert
Le Comptoir 
L'Avant Comptoir
Le Pure Cafe

Must See outside of my gastronomic dreams!
Explore Left Bank
Montmartre 
Eiffel Tower 
Arc de Triomphe
Louvre
Seine 
Metropolitain  Paris Metro
Velib Bike Share

As you can see there is so much that I have spent years upon years planning for the one amazing trip that I know will happen if ever given the opportunity to visit Paris again...yes, I have been to Paris however, I was seventeen and in my adolescent mind visiting the "Hard Rock Cafe" and purchasing a Tshirt from there was the highlight of my plans, so tragic.

Please Go with Oh!  give me a chance to experience and blog of my Parisian Adventures!!!!

Check out Go with Oh on Facebook to win a Fantastic Prize from Go with Oh! 

www.gowithoh.com