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Bignè di San Giuseppe Recipe

Bignè di San Giuseppe Recipe

For the pastry cream: 2 egg yolks ⅓ cup granulated sugar 1 tablespoon cornstarch 1 cup milk, warmed ½ teaspoon vanilla extract Whisk the yolks and sugar together until pale and creamy. Stir in the cornstarch. Transfer to a saucepan and place over low heat.…

2 Bignè 2 Furious

2 Bignè 2 Furious

For our final project we made bignè di san Giuseppe. Bignès are italian pastries that are traditionally eaten on Saint Joseph’s Day. They are airy, golden brown pastries stuffed with sweet yellow pastry cream. The bignès are puffy and textured from expansion during frying, while…

Panna Cotta with Caramel Sauce

Panna Cotta with Caramel Sauce

Making the panna cotta spanned two days because of the long time that the panna cotta requires to set. We made vanilla panna cotta on the first day. We began by oiling four ramekins for later use, then bloomed gelatin in milk for about five…

Integrative Assignment III – Aromatics

Integrative Assignment III – Aromatics

Elise Miwa – Integrative Assignment III Pesto Pesto and some of its ingredients: basil, olive oil, and parmesan cheese Assumption I have always loved pesto and put it on almost all the pasta I eat. However, my family always gets our pesto premade from the…

Figuring Out Food III

Figuring Out Food III

The ingredients listed in Simply Balanced Apricot Fruit Strips are apple puree concentrate, apple juice concentrate, apricot puree, natural flavor, citrus pectin, lemon juice concentrate, citric acid, and ascorbic acid (vitamin C). Natural flavor, citrus pectin, citric acid, and ascorbic acid are additives. Citric acid and…

Meringa con Zabaglione

Meringa con Zabaglione

Meringa con Zabaglione This week, we made meringa con zabaglione e fragole (meringue tarts with berries and cream). The lab was broken into three parts. We made the meringues first because they require a long baking time. After preheating the oven to 300 degrees, we…

Integrative Assignment II – Olive Oil

Integrative Assignment II – Olive Oil

A simple Caprese salad with tomatoes, mozzarella, basil, pepper, and olive oil.   Assumption Though I had heard the term “Extra Virgin Olive Oil” and had an idea that it was supposed to be the best kind of olive oil, I never knew what it…

Spring Break Food Blog

Over break, my sister got neapolitan ice cream and we had it for dessert one night. I was intrigued by the name “neapolitan” and wondered what the Italian roots of this ice cream were. I couldn’t find any really reputable sources, so I resorted to…

Figuring Out Food II

Figuring Out Food II

My food item was Simply Balanced Apricot Fruit Strips. A protein is a macromolecule made up of many amino acids linked together with peptide bonds. Different proteins are made of different sequences of amino acids. The order of these amino acids changes the chemical composition of…

Biscotti

Biscotti

Today we tackled biscotti, an Italian cookie that is baked twice. The class collectively followed two nearly identical recipes; the only difference was whether we used olive oil, as in southern Italy, or butter, as in the north, as the fat. For our biscotti, we…