2013 at a Close

Welcome to the end of 2013 everyone! 

      Plenty of cool things have happened in Louisville this year. This was my first Derby season and let   me tell you what, if you have'nt witnessed the party for a horse race, look forward to it next year. The    whole city and beyond parties with firework festivals food and much more for over a week. I also feel I should give congrats to the winning horse, Orb. His name is Orb, its pretty awesome.                            
     Derby is full of NCHS student opportunities. With the next derby coming faster than you think, start talking to your chefs about getting involved with Taste or Derby and other events. It can open up many doors and  you can get early internship hours! Which believe me you want those hours! So make a        resolution for 2014 to put your skills and talents out there to get noticed and have a wonderful New       Year.                                                                  
     Be safe!                

Alexandra Leigh Cruikshank

The year is coming to an end and it's been a pretty exciting one! The transition from high school to college was really smooth and I've already made a few really close friends. I'm back in St. Louis with my family right now but on Sunday I make the 45 min flight back to Louisville. The break was nice but I'm happy that it was short enough that I didn't get out of routine. My classes start at 8 this quarter :P but thankfully they end at 2:30 so I have more time to do things after school. I think I will find a job this quarter since I rarely have much homework. I'm excited to go back and see my friends and teachers. Hopefully this year is full of new memories made with new friends! Oh yeah! And I get to start baking this quarter! I'm so pumped!

-Kate Richter

Salted Caramel Sauce.....mmmmm :)

As the chef in my family, I always get stuck making parts of any meal, especially sauces and desserts.  Someone in my family will bring dessert to , usually Derby Pie or Sara Lee's New York Cheesecake, and then ask me to "add some flair."  Throughout this past holiday season, I used one particular recipe several times.  Sometimes, the best recipes have the fewest ingredients; this is one of those recipes:

Salted Caramel Sauce

What You'll Need

• 4 tbsp   butter (half a stick)
• 1 cup   brown sugar
• 1 cup   heavy cream
• 1 tbsp   sea salt (adjust to your taste preference)

Flavor Enhancements (optional)

• 1 tsp   vanilla extract
• 1 tsp   spiced rum (or other flavored liquor/liqueur)

Process

1. In a sturdy sauce pot, melt the butter and the brown sugar on medium heat.  Use a whisk to combine continuously.  It is important to stir the mixture constantly in the beginning of this process so the sugar does not burn or stick to the pan.
2. Once the sugar is mostly incorporated (doesn't need to be completely melted) with the butter, add the heavy cream, and turn the heat to medium-high.  Continue whisking, and allow the ingredients to combine fluidly.  
3. Bring the mixture to a boil then reduce the heat again, add the sea salt, and simmer for about 5 minutes.  At this point, whisking continuously is not necessary but you will need to stir it occasionally. 
4. Add any other flavor enhancement and simmer for one more minute.
5. Using a tasting spoon, allow a sample to cool, and then taste to gauge your taste preference. Adjust how you see fit.
• REMEMBER: Caramel can be VERY hot and sticky, so please remember to allow the your taste test to cool down a little bit before tasting.
6. Remove from the heat, and allow your caramel to cool down a bit before using.
7. ENJOY!!!

Hayley Charron

My First Quarter

Well, my first quarter at Sullivan is over and I can’t believe how fast it went. I am completely in love with this school! I had to start out in Basic Skills, which meant that I had to do some basic culinary before I can go on to my major in Baking and Pastry. I had originally thought I wouldn’t like cooking at all since I didn’t see anything exciting about it; however, after a few weeks I realized I really liked it. My chef demonstrated everything before we did it so that it was really easy to learn. She even told me that I should consider pursuing a double major in culinary and baking. The whole experience taught me a lot. I get stressed out easily, but the chef was always there to answer questions, and after a while I just decided to start taking initiative and try new things. By the end of the quarter, my small class felt just like a family and it was sad to say goodbye! I’m sure I will be seeing them all around campus as we all continue our studies. I’m so excited to be starting off as an ambassador for Sullivan, and I can’t wait to see what the winter quarter brings!

Merry Christmas and Happy Holidays!

Kate Richter

Well, finals week has come to a close and the holiday vacation is here. Looking forward to completing the next quarter and heading on into the world. The open house last week was apparently a great success, and look forward to seeing the new students on orientation day at the end of the month and sharing my experiences with Sullivan University with them. The great thing about this quarter was it was extremely challenging and I learned quite a bit. You can 'teach an old dog new tricks.'

Gil Haun

Easy and Delicious Dessert for the Holidays

Christmas is quickly approaching!  It's the time for family gatherings filled with loads of delicious food! Dazzle all of your family and friends this holiday season by stirring up something tasty!  During my Culinary Internship at Winston's Restaurant, Chef John Castro shared a recipe with me that I will always remember:

Cheffy's Secret No Bake Chocolate Truffle Cake

"What is the secret?" you ask.

Only FOUR Ingredients!

Complete in less than ONE HOUR!

Ingredients: 

1 pound   Chocolate   dark chocolate is best, in my opinion!

1 pint       Olive Oil   spend the extra dollar, and get the good stuff ;)

1 quart     Heavy Cream

3 cups      Cookies   your choice! I recommend Vanilla Wafers.

You will also need:   

sturdy sauce pot

mixer   you may also use the good ol' fashioned bowl-and-whisk!

loaf pan   standard is 9" x 5" but you may use any cake pan

mixing bowl   medium or large

whisk

spatula

plastic wrap

small sheet tray

Procedure:

1. Place the heavy cream in the mixer, and whip until soft peaks form, not quite to the consistency of whipped cream dessert topping.  Refrigerate until chocolate is ready.
2. Slowly melt the chocolate and the olive oil together in the sturdy sauce pot on low heat.  Gently whisk ingredients until smoothly incorporated, turn off the heat, and pour the mixture into the mixing bowl.
3. Using the spatula, gently fold the whipped cream into the chocolate mixture.  Folding, rather than stirring, distributes product more evenly and creates a fluffier finish!  Once the chocolate-cream mixture gets to your desired consistency, stop folding.  You might not use the entire quart of cream.
4. Line the loaf pan with plastic wrap in both directions, allowing the plastic to fall a couple inches over the walls of the pan.  Pour the fluffy chocolate-cream mixture into the pan; make sure to keep the plastic in place.
5. Crumble your favorite cookies over the top surface of the chocolate mixture.  This will serve as the base of your cake once completed.  Feel free to make it as thin or thick as desired!
6. Now, fold the plastic edges over top of the chocolate, securing the mixture and cookies in place.  Refrigerate the pan until the mixture is firm, usually 20-30 minutes.
7. Once the cake is set, unwrap the top folds of plastic, place a small sheet tray over top, and invert the pans.  Now, your loaf pan is upside down on the sheet tray.  Slowly remove the loaf pan, allowing your plastic-covered cake to remain on the sheet tray.  Gently pull the plastic off, revealing your masterpiece!

   

If you get a metal spatula or pastry paddle and run hot water over it, you can smooth out any markings left by the plastic.  Also, if you would like to spruce up your taste buds, try:

• adding two tablespoons of flavored liqueur when incorporating the chocolate and olive oil, 
• adding candied fruit or zest to the top of your cake, or
• serving the cake with a fresh fruit coulis.  

The possibilities are endless!  Just have fun with it and impress your friends and family!

*** HAPPY HOLIDAYS! ***

Hayley Charron

It is Getting Chilly Out There

Hello everyone,

I hope this post finds you all well and warm. Since cold weather is here and is only going to get progressively worse, here are a few tips and suggestions to keep you on the safe side when driving.

1. Always wear a seat belt (duh, but still!)
2. Keep some food like crackers/nuts/cookies and plenty of water
3. Keep a coat and a warm blanket
4. Steer clear of any groves in the roads that could hold water/ice
5. Dont speed, especially at night
6. Just because you dont see ice does not mean it isnt there
7. Gloves would be handy, but if you drive with them, get a pair with some sort of grip to them, soft and slick ones can make you lose you grip
8. And above all be smart about it. It it is sleeting like crazy and there is no absolute reason for you to be out, dont go!!!

Have a wonderful Christmas everyone and be safe!

-Alexandra Leigh Cruikshank