Corn Chowder, Chiffon and Catching up!

yes, I’m back with more alliterations! LOL – haven’t blogged for 2+ weeks for a myriad of reasons, ONE my darling daughter has been in town – whom I had not seen in 14 1/2 months! (thanks COVID!) , Two –  just CRAZY busy (I’m taking a break here before I do homework until 10pm again tonight!) and because I’m SO annoyed with FB for refusing to let all of those lovely people who liked and followed my FB page know when I post something (which is just a link to here, of course!), so I must re-create this as a personal page or just go back to posting on my own page. ANNOYING!

meanwhile, I’m 5 classes behind in blogging, not to mention all of the cooking I did for my “kids” (Jen and hubby, Chris) this past week and weekend!

we’ll start with week of March 15 (where I left off, because I’m just THAT way) – a yummy cooking class and a very successful cake (to compensate for that gooey one – tho both tasted great, and I even have witnesses now!)

gotta lead with the pretty pic – after I cut my slice for presentation:

Culinary Lab – barded roasts port tenderloin, with mustard béchamel sauce, green beans, fingerling potatoes and roasted corn chowder – Gotta say, this last one was the best of the lot!   So far, after my first try, I’m not a fan of “barding”  the pork tenderloin (wrapping the meat in fat and tying it), I like my crusty crust! (cruel and capricious pun!)

the presentation & the stash to take home!

Baking Lab – Orange Chiffon cake, with Italian Buttercream icing, garnished with candied orange “supremes” and chocolate coins decorated with buttercream graphics?  HELLOOO, not a thing that wasn’t awesome about this cake – AND it was PRETTY!! (my piping is starting to improve too).

before and after the coins – check out those cute little cocoa bean graphics (yes, made from cocoa butter!)

• This topic was modified 3 years, 8 months ago by Vicki.