Oysters, Quickfires, and Coconut Rum

It's been a while... I'll admit. But, I've been mighty productive since my last post. Classes are getting more and more intense, but they are also getting more and more fun. This semester we are (finally) getting to use some exciting ingredients: caviar, lobster, venison, quail, etc. And here are Lanna and I (below), after shucking about 8 dozen oysters. We are just glowing with pride (and sweat...).

And there we are... working up that sweat. It was the first time that either of us had every schucked an oyster, and the guys in the class wanted to do it (because, obviously, guys are better at everything). But, we signed up for it at the beginning and dangit... we were gonna shuck some oysters. So, we got to shuck them in the front of the house for the Seafood Festival at school.



In Garde Manger class, we got to do a Top Chef "Quickfire" of sorts. We were told to make a sandwich (as a group), and so this is what we made:

Yum... it is basically a brunch sandwich made with cinnamon swirl french toast, sliced strawberries, deep fried bananas, and pecan honey cream cheese.

Then in European Cakes & Tortes, my partner, Megan, and I made vanilla chiffon cake with coconut rum and white chocolate whipped filling and a coconut rum and white chocolate glaze. The sides are covered in shredded coconut... and then covered in browned swiss meringue. Finally, I sifted cocoa powder through a handmade stencil over the top and made chocolate flowers to cover the edges.

They might look a litte crazy, but they were fun to make! I wish I could have tasted them... I definitely tasted each component seperately and... damn. They were good.

So, at least I've done some fun things since I haven't been writing much. Sometimes things get a little hectic, but mostly, life is good. Just a little fast-paced.

P.S. I just purchased "Mastering the Art of French Cooking" by Julia Child. Don't worry, I don't plan on cooking through the book or anything. I just am excited to have it... it gives me the warm fuzzies.