Baking and Pastry Week 6

Tiramisu

Tiramisu

If you noticed, I skipped posting anything about week 5. I’m more than half way through this quarter and have dealt with way more sugar, eggs and flour than I ever thought was possible. I am still having fun and learning a lot, but I’m reaaaally ready to move on to the savory side of things.

Week 6 was all about cakes and was actually one of my favorite weeks. We made tiramisu and strawberry bavarian cream cake. Both were equally time consuming but the end result goes to the top of the list for visual appeal. The tiramisu was ah-mazing. I’ve been pretty good about not eating too much of what I make but I wasn’t going to let that go without having a slice. I brought it into work and I think it was demolished by 9 a.m.

I have a few technical things to improve on when I make tiramisu again. My cakes weren’t completely soaked through with the coffee, which meant that there were some dry parts of the cake. The sponge cake on its own is pretty bland and flavorless, so it’s really important to make sure the cake is soaked all the way through. However, there was plenty of the mascarpone filling to make up for it.

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Tomato soup with feta, olives and cucumbers

tomato-greek-soup2There are few things I look forward to getting in the mail as much as my food magazines. Last week I came home the newest issue of Food & Wine and didn’t even have to open it up to know what I was going to make for dinner over the weekend.

The cover recipe was a beautiful tomato soup with Greek salad garnish. The recipe is ridiculously easy to make and the payoff is huge. The flavors are amazing – especially the onions. Cooking them down tames the flavor a little bit so you won’t end up with dragon breath when you’re done. And because the base is just pureed tomatoes and nothing more, it’s extremely light. You could serve a good sized portion of this without it ruining your appetite for the main course.

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