I didn't know about them being Austrian until this class. Another tidbit was: Traditionally, when croissants were shaped as I had done, straight, it showed that it was made with butter. If it was curved where the ends meet one another then it signified that it was made with margarine.

I love history! I found out watching this Supersizers, a BBC show that is excellent.

Watch The Supersizers Go... Online - French Revolution | Hulu

I made candy bars last night out of honey, croissants (thank you Stephanie!), butter, vanilla. Also put toasted macadamia nuts in another batch. Anyway, I need to make a honey taffy or honey toffee to really make the bar, and use less butter.

Tonight I was feeling too thin so I mixed the candy bar the into HD vanilla bean ice cream. The squares on top were definitely not needed, broke them up and mixed them in too. The honey finish after eating a spoonful was a nice treat.

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Looks Delicious!

Pasta with Chorizo and then some.........
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Butterflied leg of lamb

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We've got a nice mint yogurt to dollop on it and a simple garden salad on the side. I think I'll have a chilled Merlot with it.

In continuation of my baking class, here are my first attempts at eclairs and cream puffs. Eclairs are stuffed with Vanilla Pastry Cream and cream puffs are stuffed with Chantilly Cream. Husband and son are thrilled at the new classes.

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Tonight's dinner and dessert: Beef Wellington and Napoleons. My class had me making puff pastry so I thought it would be good for dinner.

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Will you adopt me? I bring some skills to the table...

Roast Chicken with Za'atar, Lemon, Potato, Onion, Garlic...

Photo skilz lacking



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Man-o-shevitz, you guys post some drool worthy pics. I'm going with Tim's chicken for a starter, and on to Stephanie's beef Wellington and Napoleans for dessert. I'll bring the wines for the main courses and what for Napoleons, Port?

Did someone say Port? Gots 20 liters brewing :D

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Chicken biryani

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Mmm Biryani…

This week was Danishes:

4 Types: Cream Cheese and Streusel, Pumpkin Cheesecake, Apple, and Cream Cheese and Cherry.

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Looks great Steph

Tonight, it's slow roasted lamb ribs, a simple garden salad with a balsamic glaze, and a glass of NZ SSB.

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First time crack at a Black Forrest Cake. I hope it tastes as good as it looks.

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All I can say is WOW. Really nice.

It was good :cool:

Flatbread with Za'atar... really good with a nice salad. A little change up when I made the dough.. use milk 50/50 water instead of all water...dough crisped up great and chewy inside


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