Pate Brisee

Or as us normal folk call it, pie crust! In case you forgot, let me remind you, I hate baking. The same holds true again today. I challenge baking to make me like it. I did figure out that I have a fear of flour. That's why I hate baking. It gets so messy and goes everywhere and the texture is weird. The worst part of baking is that it is so specific and scientific. Cooking isn't like that, you can get so creative. I am really struggling with the baking aspect. Yes, I do it and I do it fine, but it's not as fun being there....but, enough about that.

We had a fairly long lecture today about pie crusts and the uses and variations of the master recipe. Again, we did some savory recipes and a lot of sweet recipes. The recipe I did was the Raspberry Fruit Tart with a Walnut Crust. My crust was ok, the butter in it got too warm and the nuts were too finely crushed so it made it more crumbly then it was suppose to be, but we all still ate it none the less!

Tonight I had the first of four ServSafe seminars. At the 4th class, I take an exam and if I get a 75% or better, I am certified. Essentially, this means that I can prepare and serve food legally. All I can say is BOOOOORING. I knew it would be, but it was a long 3 hours. It felt longer than the baking class. Tonight we discussed food born illnesses. How fun discussing vomiting and bloody diarrhea right after I had a ton of food! Next week should be just as boring, but at least she promised it would go quicker!

Today's Recipes: Tomato, Goat Cheese and Pesto Quiche, Sanbusak (ground lamb, pine nut and raisin turnovers....soooo yummy!), Strawberry Lime Tart, Pear Tart with Almond Cream, Blueberry Turnovers, Strawberry-Kiwi Tart with a Pistachio Crust, Raspberry Tart with a Walnut Crust, Strawberry-Kiwi Tart with an Almond Tart, Carrot Upside-Down Tart, Roasted Red Pepper and Poblano Quiche, Three-Nut Pie, Italian Rice Tart