Chef Edward was unable to make our class due to an emergency but Chef Sherman from Byrd and Baldwin Brothers Steakhouse filled in and just like our past times with Chef Edward, we picked up some great nuggets of knowledge and had a lot of fun.
We started with dessert as we needed to give our creations time to cool. I say creations because it wasn't until I read the recipe closely that I realized what pavlova was: basically a nest of meringue filled with fruit and whipped cream. I may be dessert challenged but I can make meringue! Tip from Chef Sherman: Use powdered sugar when you make meringue to avoid that graininess I often get when I make it with granulated sugar!
Pavlova
Ingredients- 4egg whites
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 2 teaspoons white vinegar
- 1 cup fresh heavy cream
- 1/4 cup pineapple chopped
- 1/4 cup strawberries, sliced
- 1 kiwi sliced
- Preheat oven to 250 degrees.
- Whip the egg whites until stiff.
- Gradually add the sugar and continue to whip until mixture is very stiff.
- Whip in the cornstarch, vanilla, and vinegar until stiff peaks form.
- Prepare a baking sheet by covering it with parchment paper and generously spraying the paper with cooking spray. Using a large spoon or by filling a pastry bag, carefully place individual nests of meringue on the baking sheet. If you make large ones it will make 8-10 nests.
- Bake these in the oven for 45 minutes but watching them carefully to ensure they don't brown. Cool them completely. Whip the heavy cream until it forms peaks. Fill nests with fruit and whipped cream. Chill until served.
The creamy grits with sweet corn were next. While I love grits, I have never made them myself. After this, I will be making them for sure! We prepared Quaker Old Fashioned Grits, following the package directions but using 7 cups of chicken stock and 1 and 1/3 cups of the grits. Once finished, to the grits we added grated Parmesan and white cheddar cheese, pepper. a little butter, garlic powder and 1 cup of fresh corn kernels and sliced green onions. We actually shaved the corn form the cob and pan roasted the kernels in super hot pan until slightly browned: really brought out the flavor!
Finally, the crab cakes! Readers know I love a good crab cake but I am always excited to try a new recipe. Edward's crab cake recipe is relatively simple but had one incredible feature: the Boursin
Ginger Drizzle. I cannot explain how ginger, Boursin cheese and....wait for it....Sprite
make a sauce that makes you want to invent any excuse to use it...but it was delicious! Another note on crab cakes...brown one side of each one in oil, flip over and finish in a 450 degree oven for about 5 minutes! So incredible!
Ginger Drizzle. I cannot explain how ginger, Boursin cheese and....wait for it....Sprite make a sauce that makes you want to invent any excuse to use it...but it was delicious! Another note on crab cakes...brown one side of each one in oil, flip over and finish in a 450 degree oven for about 5 minutes! So incredible!
Another successful night at class and another beautiful plate of food!
Thanks again to Chef Edward from Bardo (for his recipes), Chef Sherman from Byrd and Baldwin and to Sarah Horne from Young Chef’s Academy Ghent. Next class is August 22nd.
Young Chef’s Academy of Ghent is located at 350 W 22nd St. Ste 103 Norfolk, VA
Bardo Edibles + Elixirs is located at 430 West 21st Street Norfolk, VA
Byrd and Baldwin Steakhouse is located at 116 Brooke Avenue Norfolk, VA
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