Look how cute my lil monkey is:
CTP 209 has been submerged in a whirlwind of refined carbs and sugar as we have delved even deeper into the baking portion of our program since my last post. Last week we made pies all week and I was so pastried out by the time the weekend rolled through. I made this apple galette three days in a row!
On Monday we had our first of two bread making days where we made yeasted breads. I forgot my camera so I couldn’t take any pictures but I made bagels. I had no idea bagel making was so easy! Some of my favorites of the day were a raisin walnut bulgur loaf and olive bread. Yesterday was Bread 2 where we focused on quick breads and sweet breads. During the first half of the day we made pancakes, waffles and crepes.
I have always struggled with getting perfect pancakes, the inside is always raw! But I think I have honed my skill now and have become a pancake pro 🙂 There were these really awesome gluten-free pancakes made out of rice flour. They were kind of funky looking and pale but the texture reminded me of mochi so I liked it (since I’m a mochi whore).
I also made this curry filled chickpea crepe with a side of blanched asparagus! After all the sweetness this was a welcome savory escape for my taste buds.
The second half of the day was spent making either scones or biscuits.
I made blueberry basil vegan scones! The combination sounds weird but they were excellent and super fresh tasting. I’m so trendy with my food combos 😉
We also had vegan cinnamon buns which were finger-lickin’ good!
The CTP class above us graduates this Friday and we will officially be the Natural Gourmet Institute’s Senior Class! I can’t believe it’s going so fast 😦
Tomorrow is Pizza and Focaccia Day, so let me ask you a question: On a scale of 1-10 how ecited would you be to make pizza all day?
I’m at a 10.5