I’ve been so busy, I haven’t left any time for myself. For the last two weeks, and for one week, I have began my extended studies program at the Culinary Institute of America. In addition to the hotel school, I’ll be spending a semester and change at the CIA getting an Associates in Culinary Arts. I am so excited, and cannot wait to get more familiar with classic cooking techniques. While I’ve always focused on pastry, it is so beneficial to work on knife skills, and prepare savory foods.
Friday was my twenty-first birthday. While birthdays have been difficult for me, after my grandmother passed away, I feel good this year. I’m finally starting to build an idea of what the rest of my life looks like, and in that I take great comfort.
Also, since I’ve been living on my own in an apartment here in Ithaca while doing the culinary program, I’ve discovered the most amazing new product to come to Wegmans for those with a sweet tooth: Gü Puds. They are a line of delectable desserts, in individual sized portions, from chocolate soufflé to cheesecake, and fruit slices. The branding is amazing, the chic packaging and decadent flavors is so refreshing to see in the chilled section of the grocery store. Some of the desserts come in these beautiful, reusable glass ramekins. They’re not artificial and use real ingredients- perfect for me to have around when I want to take a break from the kitchen!
It’s been a long, busy summer, but I’m leaving to Cornell on Friday! This is so exciting for me– a new chapter! With that, I promise to post at least a LITTLE something every Sunday from here forward; I know I’ve been a tad neglectful. Here’s a bonus post on the world famous Junior’s Cheesecake in Brooklyn- which I’m fortunate enough to live near!
Ironically, I didn’t eat cheesecake AT ALL until my 20th birthday. We got the chocolate Mousse & Red Velvet Cheesecake for three of us on National Cheese Cake day… and although I love red velvet, I was rooting for the chocolate mousse to be the tastiest but I didn’t love the tart cheese cake with it, though the mousse was DELISH! The Red velvet cheese cake was amazing because the tartness from the cheesecake frosting and buttermilk in the cocoa was already there, so I enjoyed that immensely. I also ate some of their brisket sandwich which was incredible, arguably some of the best brisket I’ve ever had… seriously!
How’s every one’s summer? has anyone visited somewhere exciting? enjoyed delicious dessert somewhere?
In honor of national ice cream month, here’s a recipe for DELICIOUS nutella gelato/ice cream without all of the hassle // so whip out your pre frozen bowl, and ice cream makers to indulge in a creamy Couture Cook favorite
Over low heat, incorporate:
3 cups of heavy whipping cream
4 egg yolks
1/3 cup sugar
1 tablespoon vanilla extract
Once everything is well incorporated, stir in
3/4 cup of Nutella
Whisk together. Once all the ingredients are completely incorporated into one another, and chill in the refrigerator, covered, for at least 2 hours
On a piece of wax paper, spread out a thin layer of Nutella and put it in the freezer until solid, than chop into pieces
Once the custard is cool, add the Nutella pieces and put everything in the ice cream maker, turning until desired consistency
Put ice cream into a container and freeze in an air tight container, enjoy!
It’s been the craziest couple weeks I’ve ever experienced, I’m basically working 7 days a week, at an internship in the city (with EFG PR) and at the Allegria Hotel in Long Beach. I love everything that I’m doing, but I’m sleep deprived and the days are so long! I’ve finally gotten the chance to update you all, though!