Hey kids,
Its been WAY too long since my last post, and I apologize, but I’ve been as busy as a bee on crack. I recently started a new job at one of the top DC restaurants, Brasserie Beck, run by 2009 DC Chef of the year Robert Wiedmaier. I’m working as assistant pastry chef and I’m loving it. Though the hours are long and I’ve worn through my shoes for crews, I’ve been learning so much and acquired many new skills. For example, I can now write with chocolate! This might not sound as exciting as say…scuba diving with sharks, but for me it is! Now that I’ve learned the ropes I’m starting to get creative and work on developing new desserts for the restaurant. Since my main area of expertise is ice cream and sorbet, that’s where I’ve started. I’ve been testing some of my exotic flavors such as Turkish Delight, Strawberry Star Anise, and Salted Caramel. However the most popular flavor I’ve made is actually just Chocolate. But not just any chocolate, its like a cross between dark fudge brownie and pudding pop chocolate. I used 2 types of cocoa, lots of heavy cream, a pinch of salt and my secret ice cream ingredient: Sweetened condensed milk.
I started using it in ice cream while making Key Lime Sherbet, since SCM is used in the pie, I figured it made sense to use it in the sherbet. While making the sherbet, I was making the base for chocolate ice cream and put 2 and 2 together. I’ve since learned that you have to tweak the sugar level, cut back on the granulated sugar otherwise it won’t set up in the freezer. Everyone in the restaurant goes crazy for my chocolate ice cream now!
SCM is probably my favorite ingredient in my pantry, hard to believe that most people underestimate its potential. In addition to using it in frozen desserts, you can mix it with eggs and citrus juice for an easy pie filling. One of my favorite uses is to mix it with cream cheese and banana pudding for the ultimate simple party dessert. Its uses really are endless.
In other news, tomorrow is day one of my culinary vacation to New Orleans. I’ve been twice before, and discovered some amazing places to eat. I’m also excited to try some new places. As soon as we get into the French Quarter, we’re heading to Johnny’s Po-Boys for my favorite sandwich, the Crawfish po’boy. I’m also planning on doing breakfast every morning at Cafe du Monde, and visit my favorite Garden District local spot, Jacques-Imo’s. I’ll be sure to post when I return and share all my adventures!
But now I’ve got to finish packing,
Have fun,
Mikey