This class has ruined me and my 17 classmates forever for storebought bread. The stuff we’re turning out of the kitchen from 7am-noon on Thursdays and Fridays has a way of getting mouths watering all around our school. From the moment the elevator door opens onto the third floor, all you can smell is freshly baked bread. So so good. Yesterday, I took home 6 loaves (my friends are more than happy to eat fresh baked breads!!) and the rest of the 100+ loaves we didn’t take home go to the restaurant downstairs. Interested in trying to bake your own bread? From what i’ve learned, it’s not only very simple, but if you just abide by a few key rules, you’ll be baking fantastic homemade bread in no time.
Quarter #3 (out of 4!) is well underway – the term started on tuesday, and I’ve already gone to 3 out of 4 of my classes. Here’s what the new semester brings:
It’s the halfway mark – term 2 of 4 is finished, which means I’m halfway completed my diploma. So far, it’s been an interesting ride, and I’ve learned a fair bit, but have high hopes for the second half. Way more lecture classes than anticipated, which hopefully will help us out in the long run. Next term, I’m taking an Artisan Breads class, European Tortes, and 2 lecture classes (clearly am v. excited about the lecture classes, I can’t even recall what they are called!!)
Finals were fine. Predictable, rather long, but just fine. Pastry was interesting – 2 intense days, 3 hours each, where we had to make a birthday cake (of white genoise, which is a light whipped egg sponge cake, Italian buttercream, 8 rosettes on top, and “happy birthday” written on top in chocolate), lemon sabayon tarte, croissants, and eclairs/profiteroles. It was tight timing, but fully do-able.
Post-finals was even better 🙂 Five of us girls went for post-exam bellinis at 11am….it was still patio weather, so 3 bellinis later, it made for a fun afternoon. We did some window shopping, checked out Williams Sonoma (my new place of work – new post to be made on that note!!!), and later went for a super yummy dinner at one of the city’s finest restaurants. A bit too $$$ for student budgets, but they have an amazing deal every night from 5-6pm, where you get a 3 course meal for $30 – and considering mains are all $30+, it was a steal. I had the heirloom beet salad with hazelnut vinagrette and homemade cheese ‘canneloni, then the braised beef short rib over onion parmesan orzo (OMG amazing!!) followed by a deconstructed cheesecake of some sort. I’m a bit over the whole ‘deconstructed’ phenomenon. Sometimes it’s kind of fun when each component is essentially a dish in its own (ie. if you did deconstructed strawberry shortcake, don’t just serve Whipped Cream on it’s own. It would have to be like a vanilla mousse or something else that satisfies the whipped cream quotient of the recipe, but be entirally edible on its own. You know what I mean? This cheesecake was a bit awkward to be deconstructed, as the cheese was quite soft so it was sort of pooled in the bowl, with a pile of graham crumbs. I don’t know – I wasn’t sold, but the heavenly onion parmesan orzo made up for it entirelly.
So now I’ve got 2 weeks off till next term – the break is always very, very much appreciated. I could get used to this ‘2 weeks every 3 months’ deal!!