I graduated JWU this past May with a degree in Baking & Pastry Arts. It was a way to express my appreciation for loved ones as well as an outlet to express my own creativity. From then on, I found baking to be more than a hobby. It was called the “Sunflower Cupcake Cake” and was made up of a tiny cake topped with blackberries to mimic the center of a sunflower and was surrounded by dozens of mini cupcakes frosted in various hues of yellows and oranges to mimic the petals. The first big baking task I ever took on was actually something I had seen in an issue of Martha Stewart Living. I slowly went from helping my mom measure out ingredients for chocolate chip cookies to finding recipes to bake all on my own. “My time at Martha Stewart Living has been nothing short of a dream and I wouldn’t trade it for the world.”Īs I got older, I found myself wanting to do more baking than cooking. My desire to help my mom with dinner all the time is likely why my earliest memory of being in the kitchen is of me standing on a step stool cutting white button mushrooms with a butter knife. When I was little I remember always watching my mom making dinner in the kitchen. Food has always been just as important to my family as it is to me and it is their shared passion and encouragement that led me to where I am today. Like most people, my love for cooking and baking started at home. Here she reflects on her time in the test kitchen and shares advice for those with the same passion for food media. She recently completed five months exploring the world of food development at the Martha Stewart Test Kitchen in Chelsea, Manhattan. Kayla Hoang '19 is a JWU Providence Baking and Pastry graduate with a deep love for all things food. She also interviews her mom, Saida Chowdhury, who shares her favorite recipe for aloo chop, a kind of fluffy potato croquette with lots of green chiles and herbs. In the first installment, Hoang discusses the ways that her Bangladeshi and Vietnamese identity was profoundly shaped by food. Serve warm or at room temperature.SEPTEMBER 2021 UPDATE: Kayla Hoang '19 is currently curating “At the Table,” a 5-part series for food website The Kitchn where she is asking BIPOC cooks to share personal stories of how their culture is represented (or distorted) through the lens of traditional food media. Let rest at least 25 minutes before cutting. Transfer tart to the oven bake until custard has set and is slightly golden, 45 to 50 minutes. Pour custard over fruit sprinkle with remaining crumb mixture. Whisk in egg, egg yolk, heavy cream, milk, ¼ teaspoon cinnamon, ¼ teaspoon salt, and nutmeg (optional). In a medium bowl, whisk together 1 tablespoon flour and ¼ cup plus 2 tablespoons granulated sugar. Scatter ¾ cup raspberries and sliced plums onto cooled crust set aside. Transfer crust to the oven bake until it appears to be set, 18 to 20 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 ½ inches up the sides of the pan to form crust. Add butter, and mix on low speed until crumb begins to stick together, 2 to 3 minutes. Add 1 ½ cups flour, ½ cup granulated sugar, light-brown sugar, ½ teaspoon cinnamon, and ½ teaspoon salt mix until just combined. Transfer nuts to the bowl of an electric mixer fitted with the paddle attachment. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses. Rub warm nuts in a clean kitchen towel to remove skins. Butter a 9-inch springform pan set aside. 3 medium-size, ripe but firm plums (about 12 ounces) ¾ cup plus 2 tablespoons granulated sugar 1 ½ cups plus 1 tablespoon all-purpose flour ¾ cup unsalted butter (1 ½ sticks), chilled, cut into small pieces, plus more for pan I'm serving this tart today, warm with whipped cream and ice cream =). did I mention the air of spices this tart gives? Anyone who doesn't own a tart-pan, can breathe a sigh of relief because this tart is made in a springform pan. And boy, is she worth the wait! A thick crumb bottom, topped with fresh raspberries and plums, baked in a luscious custard, and topped again with crumbs. But here she is: Raspberry Plum Crumb Tart. Between a broken oven, exams and dog-sitting, I've put the last poll's winner on hold for a bit.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |