Bonjour, Buongiorno and Ola to all,
The days are ticking, my heart is fluttering and very soon I shall be on my way to realizing my wildest imagination! None of these of course would have been possible without the precious support that we have received from our loyal clients whom many have become our friends and today play a big part of our lives. Thank you for being the wind beneath our wings!
Because I am going to miss each and every one of you and our kids, dreadfully, I thought of an idea that might help, to keep me connected to home while I’m away sharpening my saw. Also, I thought it would be great if I could get down to blogging about all the Classes I’m taking, the Chefs I’ll be meeting, the Cooking Schools I’m attending, Zibibbo Trattoria in Florence I’ll be working in, Montreux and Montreux Jazz Festival, my atonement in Rome and Lourdes, Lifestyles, Foods, The Swiss Alps, Eurorail and etcetera, basically the Real Mccoy during my entire trip. So keep connected to me at www.jenthecookingtourist.blogspot.com, this site should be up and going with my first post 5th June 2011 which also happens to be our 1st Anniversary for Jen’s Homegrown Cooking Academy.
To celebrate our 1st Anniversary I have decided to put the following classes on offer during the month of June. These classes will be held in September through to November 2011. Original cost of classes will resume in July onwards. If you are up to taking your cooking and baking to levels you’ve never been before; and the time has come for you to make a shift and grow out of your monotony and complacency, then please call Natasha, you get to enjoy and secure 20% discounts for all classes mentioned below. Folks, “Insanity is doing the same things over and over again and expecting different results”, don’t you agree?
JEN’S HOMEGROWN COOKING ACADEMY PRESENTS “EUROPEAN SECRETS”
"Cooking in Tuscany" - 11th September 2011, Sunday (Before RM600 Now RM480)
Menu - Featuring traditional recipes from the village of Montespertoli in the heart of Chianti and fine foods of Zibibbo Trattoria in Florence!
Class Description
Assemble at 10am and indulge yourself in a Tuscan Coffee Morning! Put on your apron, gather around the table and learn straight from the source, essential components of a genuine Tuscan meal. You'll learn first-hand how to make antipasto, authentic ragu, get wrist-deep in pasta dough, main course and dolci; such as tiramisu or bavarese alla frutta fresca or gelato. Jen will share with you Tuscan regional techniques, ingredients, and family recipes that have been passed down over the centuries.
"Spanish Tapas Party" - 9th October 2011, Sunday (Before RM600 Now RM480)
Menu - Catalan Tapas
Class Description
Coffee Morning and toast with Spanish Jam! Don your apron and learn about Catalonia and Tapas! Chicken Croquettes, Beef Balls, Spanish Potato Omelets, Grilled Cod Fish, Sizzling Prawns, Mushrooms, Spinach, Avocados, Mozzarella and Tomatoes are some of the dishes and ingredients of authentic Spanish Tapas recipes! You will learn how to create small size food with full size flavors, simple yet complicated. Come and join Jen for a memorable gourmet afternoon!
"French Symphony" - 13th November 2011, Sunday (Before RM600 Now RM480)
Menu - 3 course French Cuisine
Class Description
French Coffee of course and French Pastries from Jen's Oven. Put on your apron and together we'll pay tribute to the making of traditional French Cuisine, matching both traditional and trendy recipes! You can expect to learn and make Onions and Anchovies Tart, Pissaladiere, Bouf Bourguignon or Chicken made-in-Normandy, Tarte Tatin or Creme Brulée OR even Crepes Suzette! You will cover some history; learn about the classics and most importantly food presentation. You will take home skills, secrets and recipes originating from Le Cordon Blue in Paris.
STRICTLY FRENCH PASTRY CLASS - RM400 for a 3 hour class and RM500 for a 4hour class
French pastry is undeniably one of the most popular in the world, it is considered as a real work of art, symbol of elegance and refinement. Millefeuille, Opera, Charlotte, Paris Brest, Eclair, Parfait au Café…these French classics are exquisite and terribly irresistible!
Take a half-day in your busy schedule to experience the French pastries loaded with the latest tips and teaching through a hands-on class - limited to 4 participants at a time. Class starts at 2pm and lasts 4 hours in a conducive fully air conditioned environment. You will enjoy a welcome coffee on arrival, and fresh drink during class. You leave with YOUR creations from scratch! We start at 2 pm.
PROGRAM
Choux Pastry Class
This dough is used to make Chocolate Eclairs, Chouquettes, and Paris Brest (filled with almond and hazelnut cream). It also includes the technique of pastry cream
Choux Pastry Class “Fruits Special”
Choux dough, red fruits pastry cream, passion fruits cream, multi-colored icing. Class includes tiny choux pastry and tiny éclairs
Puff Pastry Class
This dough is a light and flaky pastry containing several layers. Puff pastry is used for the famous Millefeuille, Chausson aux pommes, and also for the Kings’ Galette, a traditional classic filled with almond cream that Frenchies enjoy in January
Chocolate from A to Z
Chocolate Fondant, Mendiants (small chocolate disk topped with pieces of candied fruits and nuts), Chocolate genoise (light and airy sponge cake), Ganache chocolate truffles
Fruits Tarts
Plougastel (salty-buttered shortcrust topped with a airy pastry cream and raspberries or strawberries or apples), Lemon Tart (sweet dough and lemon cream topped with a meringue), Apple Tatin tart (caramelized apple tart served upside-down)
Tea Cakes
Pistachio and Vanilla financiers (almond cakes), Cannelés Bordelais (rum cupcakes), Madeleines, Lemon cakes, Gingerbread cakes topped with white chocolate icing
Class starts at 2:00pm. Available in September on Tuesdays or Fridays
PARIS MACARONS CLASS - RM400 for a 3 hour class and RM500 for a 4 hour class
The story of “Macarons” is too long to tell with much debate about its origins. Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient. It is meringue based; made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.
Larousse Gastronomique cites the macaron as being created in 791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. The macaron as it is known today was called the "Gerbet" or the "Paris Macaron" and is the creation of Pierre Desfontaines of the famous French patisserie Laduree.
Whatever the case, you can now learn from Jen, whom attended these classes herself in the heart of Paris. Jen’s classes’ lasts 3 (beginners) to 4 (advanced) hours and within this time, she will teach you how to prepare and bake the meringues together with techniques of different fillings the likes of chocolate ganache, pistachio and vanilla creams and fruit jelly. A welcome coffee is offered on arrival and fresh drinks are served during the class. You get to bring home the “fruits of your labour”, but you’ll be granted a tasting with tea or coffee at the school after your class.
Beginners bake classic flavored chocolate, vanilla, pistachio, raspberry or strawberry macarons. Advanced participants bake macarons combining subtle flavors such as: coffee with mascarpone, lime with strawberry jelly, passion fruit with milk chocolate, salty-buttered caramel, rose with raspberry cream. We start at 2 pm.
Classes are limited to 4 participants only. Available In September on Wednesdays or Fridays
OTHERS
While I’m away, Natasha will be arranging Pineapple Tartlets and Kuih Makmur samples for you and she will be taking orders for Cookies and Hampers for Hari Raya. During the month of Ramadhan, our famous Bread and Butter Pudding served with real Vanilla Crème Anglaise and Chocolate Sauce will be available for you to order. Kids Fundamental Classes will also be ongoing, held by Natasha and she will be introducing 2 new weekly classes “How to Roast Chicken” and “How to make Mushroom and Salsa Bruschetta”. She will also be clearing up our ceramics and be putting them up on sale.
Do give her your support.
A plus tard!
Love and Peace, Jen
No comments:
Post a Comment