Grand Opening of Falls Flowers, LLC

This weekend ended up being such a fantastic weekend for the grand opening of Falls Flowers, LLC in its new location! I felt so blessed and honored to be able to showcase some of Le Fouet Bakery's products!

A great many people came out for the occasion! The best part? The weather was perfect!!! A customer even came into the shop after it had been closed! Now that's a great sign!

Take a look at some of the goodies we made for the occasion!

Here are some viola cupcakes... makes ya feel like spring is just around the corner, doesn't it?! (Perhaps that is because that it is!!)

Scottish Shortbread cookies! Flaky and thick, just as shortbread cookies should be!

Thank you again to Peicha Chang of Falls Flowers, LLC for giving Le Fouet Bakery the opportunity to showcase some of our products!

Le Fouet Bakery

Life works in fascinating ways. Just when you think you have your life planned and everything figured out, things change. I suppose it's mostly that we change.

The long and the short of it is that after a great amount of discernment, I have decided to branch out and start a home based bakery. At this point in time, it is a small operation, of course, but it is my operation. I am finally beginning to do what I love. Bringing food to others.

It's a tiny bit scary, but I figure that I truly have nothing to lose. I have been so blessed with such a great support system that is helping me find my way on this journey of life.

I have decided to name my small operation Le Fouet Bakery. Le fouet is French for the whisk.

This weekend I was so blessed to be asked to make a bit of goodies for the Grand Opening of my dear friend's flower shop called, Falls Flowers, LLC. I decided to make mini cupcakes, shortbread, and biscotti. My friend, Ami, was so good to come over last night and help me decorate the cupcakes, which turned out so well.

So I invite you, my dear friends, to join me in this new journey of life!

Black Bean and Corn Salsa with Corn Tortilla Chips

There are a few things in life that I find absolutely addicting.

Most of which are different kinds of cheese. But that is not what I am going to share with you today.

Today, I am letting you know that I have a secret weapon. A secret addicting weapon.

Yeup. It's a big secret. So secret that you have to know the secret handshake and the secret password to get it out of me.

This recipe is for my black bean and corn salsa and homemade corn tortilla chips.

Nope.. I won't tell you. Even though you said perty please. ....Only if you say the word and do the handshake.

Welp! How'd you know the secret password was ILoveCheese?! Whoa. And the handshake, too!! How'd ya... How'd ya know, hmmm... sometimes it's best not to know.

The best part of this? I made it all after I got home from work. Trust me, it was a long and stressful day at the office- Appeals are daunting. We will leave it at that.

But, I managed to make corn tortillas and salsa from scratch to munch on within a matter of minutes. Trust me! You can do it, too!

Black Bean and Corn Salsa



Ingredients
1 (15oz) can black beans, rinsed and drained
3/4 cup onion, diced
1 cup corn kernels, fresh or frozen
1 tomato, diced
1/2 cup red bell pepper, diced
1 jalapeño, seeds removed and diced
2 TBS ancho chili powder
1 TBS paprika
1 TBS cayenne pepper
1 tsp salt
1 tsp ground pepper
1 TBS cilantro
1 TBS parsley
1/4 cup apple cider vinegar
Extra virgin olive oil

Directions:
1. Saute the onions in olive oil over medium heat until translucent. Add the bell and jalapeño peppers and cook for another 2 minutes.
2. Add the corn, beans, tomatoes, and herbs. Cook for another 2 to 3 minutes.
3. Add the vinegar and reduce the heat to low. And cook for approximately 10 minutes.

Corn Tortilla Chips
Ingredients
1 1/4 cups cornmeal
2 TBS lemon juice
1 TBS kosher salt
1 tsp fresh ground pepper
1 cup hot water

Directions:
1. Preheat your oven to 375 degrees.
2. In a medium sized bowl, combine all of the ingredients. Knead for approximately 2 minutes.
3. Allow dough to rest for about 5 to 10 minutes.
4. In between two sheets of waxed paper, roll the dough as thin as you can get, think as thin as a chip!
5. Cut into chip shapes and place onto a parchment lined baking sheet
6. Bake for 25 minutes!

Salmon Chowder with Lump Crab

Friday! Friday! Friday!

Let's sing a song and do a dance because it's FRIDAY! FRIDAY!! FRIDAY!!!

...Okay, so nobody else seems to be dancing with me.

Maybe it's for the best, I wanted a solo anyway.


Seafood Chowder
Adapted from: Bobby Flay


Ingredients
For Crab Broth:
2 shallots, skin on, chopped
2 Spanish onions, skin on, chopped
2 tablespoons olive oil
1 can of lump crab meat
1 cup dry white wine
1 cup chopped plum tomatoes
1 tablespoon whole black peppercorns
1 bay leaf

Salmon:
1 1/2 pounds salmon fillet
Salt and freshly ground black pepper

Chowder:
3 tablespoons unsalted butter
1 small Spanish onion, finely diced
1 1/2 cups corn kernels
1 medium stalk celery, finely diced
2 tablespoons all-purpose flour
2 cups skim milk
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
2 pounds potatoes, halved, brushed with oil, seasoned with salt and pepper, and roasted

Directions:
For the crab broth: In a stock pot and over medium heat, saute the shallots and onions in olive oil for approximately 5 minutes. Add the crab meat and saute for a few minutes. Add the wine, tomatoes, peppercorns, bay leaf and enough water to cover and bring to a boil. Reduce the heat and just barely simmer for 30 minutes, skimming off any impurities. Strain through cheesecloth and set aside crab mixture.

For the salmon: Preheat the oven to 400 to 450 degrees F. Rub the salmon with oil and season with salt and pepper. Place salmon on a parchment paper lined baking sheet, and roast the salmon to medium-rare doneness, about 10 minutes. Remove the salmon to a platter and let rest before flaking with a fork.

For the chowder: Melt the butter in a Dutch oven. Add the onions, corn, and celery and cook until soft. Add the flour and cook for 1 minute. Add the crab broth, bring to a boil, and cook until reduced and thickened. Add the milk, thyme and parsley. Fold in the salmon crab and potatoes. Top with whole wheat croutons!

Salmon and Brussels Sprouts Turnover with a Dijon-Parmesan Sauce

So often I begin my time in the kitchen with a set plan. I find a recipe that I like, and dagnabbit, I'm gonna make it!

Until I start thinking.

..And then I realize- well, gee, I can Emilify this recipe (yes, that's a bona fide word). And make it just how I would like it and it'll be even yummier!

That's what this creation is. It was an amazing recipe that I had found by Alton Brown, and then I changed it to the point that it doesn't bear much resemblance to the original recipe at all, but it is great because it was EMILIFIED. What the heck does that mean, exactly? Well, it's just as I had said, you take a recipe, swear you're going to follow it, and then really don't follow it at all, but still somehow manage to make a yummy creation! It helps you to learn which foods go well together by experimentation and become creative in the process!

Aw, c'mon, why don't you go and Emilify a recipe of your own today!

....It's a good thing, I swear!

Salmon and Brussels Sprouts Turnover with Dijon-Parmesan Sauce
Inspired by: Alton Brown


Ingredients
1 sheet puff pastry, or I encourage you to make your own *my secret recipe below*
1 can salmon, boneless and skinless
2 cups of Brussels Sprouts, ends cut off and quartered
1/2 cup onion, diced
1/2 cup skim milk
1 TBS jalapeño or regular relish
2 TBS all-purpose flour
Extra-virgin olive oil
Egg wash
for the sauce-
2 TBS Dijon mustard
1/4 cup Parmesan cheese, shredded
1 cup skim milk

Directions:
1. Preheat your oven to 400 degrees
2. In a large skillet, heat olive oil over medium. Add the onions and cook until translucent. Add the flour and cook for about a minute, then add the milk.
3. Meanwhile, in a sauce pan, boil the Brussels Sprouts in 2 cups of water for approximately 5 minutes, drain and set aside.
4. In another sauce pan, combine the ingredients for the sauce, whisking them together until well combined. Set aside.
5. Add the relish, fish and Brussels Sprouts, stirring until well combined.
6. Separate your pastry dough into 5 or 6 equal balls. Roll them out. Place 1/4 to 1/2 cup of salmon and sprouts filling onto half of the dough. Fold over and close with a fork, continuing until you make 5 or 6 turnovers (depending upon the size you would like).
7. Place onto a parchment paper lined baking sheet and baste the top with an egg wash.
8. Bake for 20 minutes, or until nicely browned. Serve with Dijon-Parmesan Sauce on the side!


**My secret and unconventional pastry recipe**
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
2/3 cup butter melted
1 cup water, boiling
pinch of salt

Directions:
1. In a food processor, combine the dry ingredients. While on low, pour in the butter and water until a dough forms.
2. Knead on a lightly floured surface until smooth.
3. Chill for 10 to 15 minutes before using.