http://islandvittles.com/2010/04/22/day-3-at-sfbi/ Pender Island Chef and Food Writer Theresa Carle-Sanders shares her original recipes, photos and opinions on food trends and news. Thu, 17 May 2012 17:28:50 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://islandvittles.com/2010/04/22/day-3-at-sfbi/#comment-287 Good Cheap & Healthy Eats Wed, 05 May 2010 06:24:35 +0000 http://islandvittles.com/?p=2100#comment-287 What IS it about the look of piped creams and icings that just makes my mouth water and my brain turn somersaults? Looks incredible. You had me at pastry cream... What IS it about the look of piped creams and icings that just makes my mouth water and my brain turn somersaults? Looks incredible. You had me at pastry cream…

]]> http://islandvittles.com/2010/04/22/day-3-at-sfbi/#comment-286 Theresa Sat, 24 Apr 2010 22:07:37 +0000 http://islandvittles.com/?p=2100#comment-286 I have been enjoying my week-long class at the San Francisco Baking Inst. -- but I`m in no way a baker -- I just don`t have the precise mind required of a baker. I`m more of a `little bit of this, a little bit of that`kinda girl...a true cook at heart! I have been enjoying my week-long class at the San Francisco Baking Inst. — but I`m in no way a baker — I just don`t have the precise mind required of a baker. I`m more of a `little bit of this, a little bit of that`kinda girl…a true cook at heart!

]]> http://islandvittles.com/2010/04/22/day-3-at-sfbi/#comment-285 Theresa Sat, 24 Apr 2010 22:05:52 +0000 http://islandvittles.com/?p=2100#comment-285 Have fun with the choux! A finicky method, but the result is so versatile. Last night at dinner we were served a 6-month aged cheddar gougere -- an excellent savoury example of choux. Have fun with the choux! A finicky method, but the result is so versatile. Last night at dinner we were served a 6-month aged cheddar gougere — an excellent savoury example of choux.

]]> http://islandvittles.com/2010/04/22/day-3-at-sfbi/#comment-284 Trix Fri, 23 Apr 2010 18:01:12 +0000 http://islandvittles.com/?p=2100#comment-284 Puff pastry and danish dough are indeed labor intensive! Fun, but fussy. Funny - we're doing choux in class next week. Your retro caramel ball is awesome! Puff pastry and danish dough are indeed labor intensive! Fun, but fussy. Funny – we’re doing choux in class next week. Your retro caramel ball is awesome!

]]> http://islandvittles.com/2010/04/22/day-3-at-sfbi/#comment-283 roxan Fri, 23 Apr 2010 14:46:06 +0000 http://islandvittles.com/?p=2100#comment-283 No joke, my eyes bulged out when I saw the trio of eclairs. It looks like you're in pastry school? That's awesome! I came really really close to going at one point but decided against it at the last minute. For now, baking will remain a hobby. No joke, my eyes bulged out when I saw the trio of eclairs. It looks like you’re in pastry school? That’s awesome! I came really really close to going at one point but decided against it at the last minute. For now, baking will remain a hobby.

]]> http://islandvittles.com/2010/04/22/day-3-at-sfbi/#comment-282 Tee Fri, 23 Apr 2010 12:02:26 +0000 http://islandvittles.com/?p=2100#comment-282 The first pic, of Paris-Brest, looks unbelievably tasty. I hope I can find one of those in my part of the woods. I'd sure like to try it! The first pic, of Paris-Brest, looks unbelievably tasty. I hope I can find one of those in my part of the woods. I’d sure like to try it!

]]> http://islandvittles.com/2010/04/22/day-3-at-sfbi/#comment-281 chef Dennis Fri, 23 Apr 2010 10:27:51 +0000 http://islandvittles.com/?p=2100#comment-281 I have to say I have never made eclairs....I must try it...your looks so very very good.... I have to say I have never made eclairs….I must try it…your looks so very very good….

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