Author: Elise Miwa For the pastry cream: 2 egg yolks ⅓ cup granulated sugar 1 tablespoon cornstarch 1 cup milk, warmed ½ teaspoon vanilla extract…

Author: Elise Miwa For our final project we made bignè di san Giuseppe. Bignès are italian pastries that are traditionally eaten on Saint Joseph’s Day.…

Author: Elise Miwa Elise Miwa – Integrative Assignment III Pesto Pesto and some of its ingredients: basil, olive oil, and parmesan cheese Assumption I have…

Author: Elise Miwa The ingredients listed in Simply Balanced Apricot Fruit Strips are apple puree concentrate, apple juice concentrate, apricot puree, natural flavor, citrus pectin, lemon…

Author: Elise Miwa Meringa con Zabaglione This week, we made meringa con zabaglione e fragole (meringue tarts with berries and cream). The lab was broken…

Author: Elise Miwa A simple Caprese salad with tomatoes, mozzarella, basil, pepper, and olive oil.   Assumption Though I had heard the term “Extra Virgin…

Author: Elise Miwa Over break, my sister got neapolitan ice cream and we had it for dessert one night. I was intrigued by the name…

Author: Elise Miwa My food item was Simply Balanced Apricot Fruit Strips. A protein is a macromolecule made up of many amino acids linked together…

Author: Elise Miwa Integrative Assignment I – Ciabatta Ciabatta baked in class, showing the large holes and airy texture   Assumption Up until this course I…

Author: Elise Miwa This week’s project was ciabatta! We began by making the biga, or sponge. We combined flour, rapid rise yeast, and water in a bowl and…