Mod 2: Lessons 35-38

This week, we finished our canoli and also made sfogliatelle (or, “lobster tails” in American) and made different doughs and fillings and created pretty delicious tarts.  There was pate brisee, pate sucree, and pasta frolla, and with these doughs, I made a lime-meringue pie, fresh fruit tarts with vanilla pastry cream, a pistachio frangipane tart with fresh fruit, an apple walnut lattice tart, and a french cheesecake.  Many of these recipes also involve creativity in terms of arranging the fruit and piping the meringue to make it pretty.  You know, the whole “eat with your eyes” business.  Personally, I love fresh fruit, so working with them was so much fun and so tasty.  Also, I tasted the best plum I have ever had in my entire life.  By that, I really mean I ate three of them and probably would have eaten more if there were any left.

Working with these doughs are actually a really fun time.  I love rolling out the dough and putting them into molds and making shells.  My classmate and I kept saying how we could do that all day.  I mean, I obviously want to do more in a pastry kitchen, but there is something very satisfying in rolling out the dough in the perfect shape and width, and forming this beautiful edible shell.  With every day that goes by in school, I grow to appreciate all the little aspects of making pastries.  I freaking love it.  I am so cheesy.

ANYWAY.  All these things turned out to be delicious.  I took everything home and stored it in my fridge, excited to eat it and share it with people.  Then today, I took a four hour nap (I know.), and when I woke up, everything I took home was consumed by my parents and their friends that came over.  But, I’ve learned throughout these past few months that when I get home, I immediately have to take a bite of everything I made, because who knows if it will be there the next afternoon when I get home from work.

Well, Happy October everyone.  Wait, this means it’s almost November, which means it’s almost Thanksgiving, aka: the best meal of the year.  I mean, last year, I might have made Thanksgiving dinner from scratch all by myself, and it might have been amazing (no big deal.), so…yeah…I’m excited.  Food is exciting.

Next week: pies, galettes, scones and some other stuff!  Also, I’ll be working at the Food Network Wine & Food Festival, specifically at the Sweet event.  THAT is what I’d actually call a big deal.  Should be good, you guys.


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