Two Day Crème Mission

This week in the Creme Kitchen was extra special. I have been so excited to tell you all about the fun I had AND the new friends I made!

I had the absolute privilege of being asked to host quarterly cooking classes for an Air Force flight crew based out of Offut AFB  in Bellevue. This crew works hard preparing meals on their missions. With limited space and equipment on their flights, they were ready to get inspired with recipes and ideas from my kitchen.

We started day one with a menu of Artichoke Cheese Squares for an easy appetizer or “snack”, a Kale Salad with a Warm Pancetta Vinaigrette, and a twist on an old diner favorite.~the Patty Melt. It has a french flair! Truffled potato wedges that were oven roasted were made next because who doesn’t like that on the side of a burger like that?? And then to end we made a delicious Carrot Cake with Brown Sugar Cream Cheese Icing. The. bomb.

Kale Salad 

Kale Salad 

shallots and butter ready for caramelization

shallots and butter ready for caramelization

Yum

Yum

Working Hard Already

Working Hard Already

Truffle Goodness

Truffle Goodness

The Beginning Of Carrot Cake Magic 

The Beginning Of Carrot Cake Magic 

The Magic 

The Magic 

We ended our first day with the magic of that dang good carrot cake! It stayed incredibly moist and the brown sugar icing just melted into it. Divine! Now off to rest your belly and get ready for our next day of cooking! 

Day two we got into our kitchen groove quickly and started in on our new menu. I wanted to teach a class around breakfast and bread. And what better way to start then with a cheesy delicious Egg and Potato Gratin. We learned what “gratin” means in French and also had about 4 ways to pronounce it! ;) Next up was a Parmesan Biscuit Pull -Apart paired with a creamy Sausage Dipping Sauce. Tomato Bruschetta and Buffalo Chicken Garlic Bread used a french loaf two different ways. Both which were SO good and we got to use ingredients straight from my garden. To finish off a well rounded class we must end with a dessert right?? A layered Berry Shortcake was perfected two ways. And it was topped off by a homemade whipped cream and a sprig of fresh thyme. Can someone say adorable?! Oh yes and it tasted amazing too! 

Cheesy Egg and Potato Gratin

Cheesy Egg and Potato Gratin

Great job with the pastry cutter!

Great job with the pastry cutter!

Baked biscuit perfection

Baked biscuit perfection

amazing presentation

amazing presentation

Learning to “chiffonade” basil

Learning to “chiffonade” basil

Gorgeous tomatoes with fresh basil and olive oil

Gorgeous tomatoes with fresh basil and olive oil

working that buffalo cheesy goodness

working that buffalo cheesy goodness

Finishing touches on the Buffalo Chicken Garlic Bread

Finishing touches on the Buffalo Chicken Garlic Bread

whipped cream perfection

whipped cream perfection

Berry Shortcake with that whipped cream perfection…great job!!

Berry Shortcake with that whipped cream perfection…great job!!

We had such fun cooking together….which is what it is all about. Learning, eating, and laughing together over preparing delicious food in the kitchen. Thank you for the opportunity of getting to know you all and have you as my students-and now friends. I look forward to many more culinary adventure with you in the future!