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How Evil are my Shenanigans?

Fri, Jan 25, 2008

Cooking, Culinary School

Not all that evil for the last two days. 

I am sorry I did not post yesterday.  I was feeling quite under the weather, but I am on the mend and back to the daily grind.

Ok, so if you go back and look at my posts from last week you will find posts where I declare that I am excited about school, despite some misgivings, and I was looking forward to the rest of the semester.  I would like to take a moment to retract those statements.  I do not want to get into too many details, but I will say that I am frustrated and VERY unhappy with things this semester.  Not only that but I am considering dropping this class because I really just don't need the aggravation.

Sad, I know.

Also, I made someone mad last night because I misunderstood what they were telling me.  They refused to hear me when I was explaining what I thought they said and I snapped at them, asking them to leave me alone. 

I am not the least bit sorry either. 

The way I see it, if you interrupt me while I am working on something to tell me how to do what I am already doing, and what you are telling me IS what I am doing, why tell me anything in the first place?  And, I'm sorry, but don't get mad at me because we misunderstood each other and you decided to argue about it.  I was stressed enough as it was, and not feeling all that well, and making me feel like a moron was not helping my attitude. 

I am still not sure why she felt the need to stop me while I was working to tell me, or go over again, the procedure for making the pastry when the directions where clearly written out in the recipe.  I know we are not getting a lot of direction, or really ANY direction, but I felt pretty confident I had a grasp of the general make-up of the pastry. 

Or, maybe I am just a bitch.  Either way.

On a much lighter note …

IT'S FRIDAY!!!  That means I am going to post another recipe for your weekend cooking enjoyment!

Tex-Mex Breakfast Stack    Serves 1

3 slices thick cut bacon
2 corn tortillas
1/4 cup shredded cheddar cheese
2 eggs
1/4 cup salsa, chunky is best
Non-stick cooking spray

In a heavy bottom skillet, or in the microwave, cook the bacon to your preferred level of doneness.  I like mine just on the cusp of crisp.

Drain the fat and wipe out the pan, if you cooked the bacon in it, and spray with cooking spray.  Lay in your first tortilla, top with the shredded cheese, and top with the remaining tortilla.  Cook for one minute, or until lightly brown, then flip and cook until the other side is lightly browned and the cheese is melted.  Place on your plate and top with the cooked bacon.  Return the skillet to the heat. 

Spray again with cooking spray and fry the eggs until they reach your preferred level of doneness.  I like my whites completely set and the yolks runny and warm. 

Place the eggs on top of the bacon topped tortillas and top it all off with the salsa. 

Enjoy!

I would like to recommend another recipe to you all this weekend.  Nigella Lawson's Chocolate Chocolate Chip Muffins.  I have made them twice now and they are spectacular and SO simple to make.  It is from Feast, a wonderful book that you should all go out and buy.  The recipe is posted below. 

Chocolate Chocolate Chip Muffins    Yield 12

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy. 
 

 I will be posting pics of these muffins, along with a Gateau St Honoré we made in class this week.  It is not complete, our cream puffs got moldy, but it tasted pretty good.  And the puff pastry I made was very nice.

© 2008, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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