Monthly Archives: January 2013

Cajun/Creole Gumbo, Red Beans and Rice, and Jambalya

So I try to name my posts after the main dish of the night, but everything we cooked seemed so iconic so I named it after all of them ūüėÄ

This night everything was amazing.

-Chicken and Anduoille Sausage Gumbo
-Red beans and Rice
-Creole Jambalaya
-Pecan Pralines


Chicken and Anduoille Sausage Gumbo

This was some gooood gumbo! The chicken was nice and spicy and so was the sausage. This is a keeper recipe.


Red Beans and Rice

So good. The beans and the ham made a nice soup.


Creole Jambalaya

This is what I made. It was so good. The chicken was cooked on the bone. It was nice and spicy. ohhh it was good.



So we had some trouble with these babies. The first batch didn’t set up, the second batch became to dry. But either way they were really tasty.


Cajun/Creole Crawfish Etouffee and Fried Fish

-Tomato and Haricot Vert Salad
-Crawfish Etouffee
-Fried Fish in Pearly Meal with Remoulade Sauce
-Smothered Okra
-Bread Pudding with Orange Sauce


The Line Up

Who doesn’t love Cajun food?!


Tomato and Haricot Vert Salad

I loved this salad! The white stuff on top is fennel, which if you’ve never had tastes like¬†liquorice. You can even eat it raw (which I did for most of the night). We had to make the dressing twice because I over seasoned it the first time.


Crawfish Etouffee

Now I am not a seafood fan, but I was able to eat this. The crawfish taste was so minimal. And it was rich and hearty.


Fried Fish in Pearly Meal with Remoulade Sauce and Smothered Okra

So we fried catfish, which is notoriously fishy tasting. We soaked it in milk before cooking it so it would have less of that fishy taste (It was still fishy in my opinion).  The Remoulade Sauce was soooo good. I wanted to lick it off the plate. The Okra was Okra. It was still a little slimy.


Bread Pudding with Orange Sauce

So two of our group members can’t have¬†alcohol. So we¬†substituted¬†orange sauce for the whisky sauce. Chef said we made her a believer in orange sauce (and she loooooves bread pudding). This dish made me a believer in bread pudding!

Sugar Flowers

This was my first time working with sugar.


Not bad for a¬†first¬†try. My main problem was I didn’t make the branch (the red thing) big/strong enough to support the flower. Still it was amazing learning how to do all this. Chef Cat is internationally ranked for his sugar work and I felt so¬†incapable¬†compared¬†to his talent.


Everyone’s Work

So here’s what everyone else did.


One of my friends Shannon made this one. It’s my favorite out of the whole group. It’s so beautiful.


Another friend of mine, Cobb, made this one. I love her butterfly.

Sugar Blister

Sugar Blister

Pulling sugar is hard work! Chef Cat commented that we’d all¬†probably¬†end up with blisters , and I did. Sugar is very hot and sticky.

Week 2-Advanced Patisserie

Plate 1
-Baba au Rum


Baba Au Rum

Baba au Rum is basically a very dense (and dry) cake that is soaked in a Rum sauce and then filled with pastry cream. We paired it with a mango Coulie. I really liked this dessert.

Plate 2
-Orange Milk Chocolate Mousse with Orange Sauce
-Orange Sorbet


Orange Milk Chocolate Mousse

The Orange Milk Chocolate Mousse is sitting on a chocolate shor bread cookie and is covered in a chocolate orange ganache. The orange sorbet (which I personally made) was light and not over powering.

Plate 3
-Profiteroles the Modern Way


Profiteroles the Modern Way

This was¬†everyone’s¬†favorite. The Profiteroles are filled with vanilla ice cream and sitting on a shortbread cookie. When the ice cream started melting and mixed with the chocolate mmm. The shortbread soaked it all up.

Mid Atlantic Turkey Cutlets

-Navy Bean Soup
-Egg, Cucumber, and Tomato Salad
-Shaker-Style Turkey Cutlets
-Croquette Potatoes
-Roasted Spaghetti Squash
-Sauteed Green Beans


The Line Up


Egg, Cucumber, and Tomato Salad

Not my favorite salad, but I’m not a fan of eggs.


This was an interesting soup. Very beany, it was yummy though.


Shaker Style Turkey Cutlets with Croquette Potatoes, Roasted Spaghetti Squash, and Sauteed Green Beans

So I worked on the Turkey Cutlets and the Croquette Potatoes. I was terrified the entire time I made the cutlets. Chef even came over and watched me do most of it. I am not a meat person, I always over cook it. But these turned out really well! They were really good to! For those who have never had Croquette Potatoes you are missing out! They are mashed potatoes dipped in breadcrumbs and deep fried. AKA heaven in your mouth. I’ve never had Spaghetti Squash before, but this was really good. So sweet and tasty.

My Cutting board

My Cutting board

So word of warning, plastic melts. Yes we all know this¬†empirically, but what you don’t realize, when you’re stressing over the turkey cooking, is that when you put the cutting board near the stove, it’s getting hot. There was plastic ALLLLLLL over the stove. It was really¬†embarrassing.

Mid-Atlantic Braised Short Ribs

-Waldorf Salad
-Braised Short Ribs
-Rice Pilaf
-Glazed Carrots
-Sauteed Spinach and Red Swiss Chard



Also known as Cold Potato and Leek Soup. I love this soup, but my¬†group¬†wasn’t a big fan. ¬†It can be served warm, but you have to re-adjust the seasoning.

Waldorf Salad

Waldorf Salad

This is an iconic dish. It’s covered in mayo. It was not my favorite salad, but it was worth trying once.


Braised Short Ribs with Rice Pilaf, Glazed Carrots, and Sauteed Spinach and Red Swiss Chard

I made the Short Ribs. I am not a meat person, but these were really easy. ¬†They were so tender they fell of the bone. The Spinach and Chard dish was interesting. I’ve never had Swiss Chard before, but it was really good for a spinach dish. The Glazed Carrots and Rice Pilaf were good, normal dishes.

Week 1-Advanced Patisserie

Plate 1
-Chocolate Grapefruit Tart with Grapefruit Tulie
-Campari Caramel Marinated Grapefruit


I loved the way the cookie came together with the ganache and the curd. The flavors were really complementary.

Plate 2
-Vanilla Been Parfait
-Warm Spiced Doughnuts
-Layered Hot Chocolate


This was my first time making doughnuts and I am really proud of them. I love the spicey-ness of them. The spice was a mix of coriander, szechwan peppercorns, start anise, and cayeene pepper, and of course sugar. The vanilla parfait was everyone’s favorite. It was so easy to make but so yummy.

Plate 3
-Raspberry Creme Brulee Tart


Before Slicing


I was disappointed in these. They look pretty, but they were just really boring. They tasted like sugar. That was it.