February 13, 2009

Happy Birthday Tyler


A chocolate mousse cake for my nephew Tyler's Big 5th Birthday. The kids especially loved the sugar cookie lollipops and lettering. I love how kids have no inhibitions. They were just pulling them off the cake before the candles were even blown out!

February 10, 2009

You Know My Theory on Fried Chicken!

I can die for fried chicken! Recently the KFC/Taco Bell joint near my house closed down and turned into a nail salon. Boohoo! I'm so sad! My heart aches for my 2 crunchy taco supremes and a drumstick with coleslaw and potato wedge combo. After reading this article on Yahoo News I can't help but wonder what the Colonel's secret spices are. I can't believe they go through such great lengths to keep it a secret. Can it be that no one has snuck a peek at the recipe and blogged about it online? Come on Sandy you can tell me, I can keep a secret!

Colonel's secret recipe in new, safer vault at KFC

By BRUCE SCHREINER, Associated Press Writer Bruce Schreiner, Associated Press Writer Tue Feb 10, 12:05 pm ET


LOUISVILLE, Ky. – Colonel Sanders' handwritten recipe for fried chicken was back in its Kentucky home Tuesday after five months in hiding while KFC upgraded security around its top corporate secret.

Nothing went afoul when the recipe was returned from an undisclosed location to KFC's headquarters late Monday in a lockbox handcuffed to the wrist of a security consultant.

KFC President Roger Eaton was visibly relieved when the door to a new electronic safe was shut with the single sheet of yellowing paper stashed inside. "Mission accomplished," he said.

"It was very nerve wracking," Eaton said later of the recipe's hiatus from a vault where it has been kept for decades. "I don't want to be the only president who's lost the recipe."

KFC is a subsidiary of Louisville-based Yum Brands Inc., which also owns Taco Bell, Pizza Hut, Long John Silver's and A&W All-American Food.

The recipe lays out a mix of 11 herbs and spices that coat the chain's Original Recipe chicken, including exact amounts for each ingredient. It is written in pencil and signed by Harland Sanders.

The iconic recipe is now protected by an array of high-tech security gadgets, including motion detectors and cameras that allow guards to monitor the vault around the clock.

"It's like an onion of security — many layers," said security expert Bo Dietl, who brought the recipe back to the building.

Thick concrete blocks encapsulate the vault, situated near office cubicles, that is connected to a backup generator to keep the security system operating in times of power outages.

"I can guarantee you, once it's in there, it will be safe," Dietl assured Eaton.

The recipe is such a tightly held secret that not even Eaton knows its full contents. Only two company executives at any time have access to the recipe. KFC won't release their names or titles, and it uses multiple suppliers who produce and blend the ingredients but know only a part of the entire contents.

"We've very comfortable with the security," Eaton said. "I don't think anyone can break into it."

Just how valuable is the recipe?

Thomas P. Hustad, professor of marketing at Indiana University's Kelley School of Business, said the recipe "goes to the core of the identity of the brand." The recipe, along with the man who created it, conjure images for the chain that help set it apart in the minds of customers, he said.

"I would say that the heritage value is just as high for this secret recipe as the stories around the Coke formula," Hustad said by phone Tuesday. "I guess I'd put the two of those at the top of the pyramid."

Dietl said the security measures he installed replaced an "antiquated" system. For years, the recipe was kept in a filing cabinet equipped with two combination locks in the vault.

"The colonel could have used a pry bar to open that thing up," Dietl said.

Sanders developed the formula in 1940 at his restaurant in southeastern Kentucky and used it to launch the KFC chain in the early 1950s. Sanders died in 1980, but his likeness is still central to KFC's marketing.

KFC had 15,580 locations worldwide at the end of 2008, including 5,253 in the U.S.

The chain is hoping to revive sluggish U.S. sales with the launch of a value menu and an April rollout of a new grilled chicken product aimed at health-conscious consumers.

February 09, 2009

List

I'm making a list for all the things I make at work. Some are constants on our menu, some change with the season, some only make their appearances during holidays.

Apple Tart Tatin
Madeleine
Blueberry Orange Muffin
Plain Croissant
Almond Croissant
Chocolate Croissant
Mini Croissant
Vanilla Millefeuille
Orange Eclair
Pistachio Eclair
Vanilla Eclair
Chocolate Eclair

Fresh Fruit Tart (large and individual)
Apricot Almond Tart w/Hazelnut Streusel
Pear Almond Tart w/Hazelnut Streusel
Linzer Tart (large and individual)
Saint Honore (large and individual)
Lemon Cream Tart
Key Lime Tart
Passion Cream Tart(large and individual)
Blood Orange Cream Cranberry Tart
Dark Chocolate Ganache Tart
Pumpkin Tart
Pecan Tart

Pumpkin Cheesecake
Cheesecake
Carrot Cake
White Chocolate Strawberry Mousse Cake
Coconut Mousse Mango Gelee Cake
Chestnut Whiskey Mousse Cake
L'Italian
Paris Brest (large and individual)
Pistachio Fraisier
Chocolate Mousse with Praline Crunch (large and individual)
Chocolate Salted Caramel Ganache Cake (large and individual)
Black Forest Cake (large and individual)
Raspberry Vanilla Charlotte (large and individual)
Chocolate Hazelnut Buche de Noel
Raspberry Mascarpone Buche de Noel

Chocolate Chip Cookie
Raisin Oatmeal Cookie
Gingersnap Cookie
Flourless Chocolate Cookie
Sugar Cookie
Linzer Cookie
Meringue Kisses
Pecan Bars
Plain Brownie
Walnut Brownie
Milk Chocolate Macaron
Cupcakes

February 02, 2009

Nabe, it's what's for dinner

First I made a stock with dried konbu and dried bonito flakes. I simmered it on medium for 20 minutes and then let it sit for an hour before I strained out everything. I added some soy sauce, red miso paste, sake, and mirin to the already umami broth. I brought the broth back up to a boil in a clay pot and added mung bean noodles, chicken, boy choy, lotus root, cabbage, drumstick mushrooms, shitake mushrooms, carrots, chives and tofu. Once everything is cooked through it's ready to eat!

Popularity


Our most popular specialty cake is the Fraisier. Over the weekend I made one for Bette's 85th birthday bash with these beautiful strawberries that just came in. Look at the size of them!