Super Easy Lava Cake!

    I am very exciting show my recipe for great lava cake. I am pretty sure that when you see the word "lava cake" it spelling damage. It is not entirely true, lava cake can be difficult to make but it can be very easy if you know right way and right tools. This recipe need 4 ounce ramekins or custard cups (I use ramekins for this), oven and microwave. Yes, you are reading right I wrote microwave, it is great for melt chocolate depending on what you are make. This way you don't have to melt chocolate on the stove because with stove it can be very hot and cause the chocolate to separate.

  You can make this lava cake ahead of time, it can be refrigerate for up to one week then all you have to do is put it in the oven. Easy right?

  This is great for anyone to make this for their love, I mean most woman need chocolate right? This is pretty ultimate way to enjoy chocolate. Who don't love warm chocolate flow out of the cake. Mmmm Oh I am glad that I already made lava cake because writing this already make me craving. I am going straight to my lava cake after this. Enjoy!

• 4 (4-ounce) ramekins or custard cups
• wax or parchment paper
• 6 tbsp unsalted butter
• 3 square (1 ounce each) bittersweet or semi-sweet chocolate, cut into pieces
• half cup granulated sugar
• 6 tbsp all-purpose flour
• 2 eggs
• 2 eggs yolks
• 1/4 tsp vanilla extract (not fake stuff)
• pinch salt
• confectioners' sugar (icing sugar)

Line the bottom of the ramekins with waxed paper, then grease; set aside

In medium microwave-safe bowl, microwave butter and chocolate at HIGH (100%) 45 seconds or until chocolate is melted; stir until smooth.

With wire whisk, beat in sugar, flour and salt until blenched. Beat in eggs, egg yolks and vanilla. Evenly spoon into prepared ramekins. Refrigerate 1 hour or until ready to bake.

Preheat oven to 425 F. Arrange ramekins on baking sheet. Bake 13 minutes or until the edges are firm but centres are still slightly soft (DO NOT OVERBAKE or there will be no melted chocolate inside)

On wire rack. cool 5  minutes. To serve carefully run sharp knife around cake edges. Unmold onto serving plates, then remove waxed paper. Sprinkle with icing sugar if you want. It will go great with vanilla ice cream.

Serve immediately and enjoy!

Wine and Food Gala

I had wonderful time at my culinary school yesterday! My school hold an event called wine and food gala, all of second year in my program have to be involve in it because it is our project that chef will grade on. It is not about winner or loser, just show we can entertaining guest and make good food with wine.
     It had cost 65 dollars to get in, and all tickets sold out so about 200 people attended it. For 65 dollars you get to try several wines and many savoury food. All of the food were in tiny pieces so people can try different food.
    My group and I showed up at 12pm to prepare food. I thought it would take us all day to finish, It had only took us almost 2 hours. Other people in the lab were surprised to see us finish this early, it was still chaos for them.
    It was pretty bored waiting until 5pm so we can put food on the table for chef to grade. I had no interpreter for this cuz we only just cooking food and no chef giving lecture. I don't mind but still it would be nice to have someone to talk to. I do talk with other people in my group but a bit difficult trying to communicate on the cell phone.
   Speaking of cell phone, funny things lot people in my group talked to me with their cell phone. The chef responsible for that lab yelled at us for take phone out. Then they told her that we use it to chat with me, chef looked embarrassed and said "carry on." At least that what my friend said. (still I bet my friend take advantage of that to look at the Facebook and make it look like they talk to me haha)
   I think I did well, at least I hope so. I came up with the duck recipe and it was so good, I am quite proud of it.

My groups' recipes were:
Seared Duck Breast on Cornbread with Red Currant Compote  (yummy!)

Red Pepper Cheesecake with Apricot Compote on a Pita Corstini (sweetie!)

Here are the pictures of the table with food and two different dishes

Cooking lab

   Today my chef (we don't call teacher Mr. or Mrs unless they are not chef) mentioned once again the final exam lab. I can't believe my program is nearly over, I am in culinary management program and in last year. Time flied by when you are doing something you enjoy. Right? (of course we all have one or two bored class)

   My class today was Essential Flavours of the Modern Kitchen, the class is about flavours. We learned how flavours work or don't work on different ingredient. Such as Middle east, African and many more. We like to calling it lab rather than class, it is not scientific lab. Well cooking is like science isn't it?

    The recipe we had to prepared were

Halibut Wrapped with Smoked Ham (it was delicious!)
Parsley white wine sauce (match Halibut well)
Tandoori Oil (this I can do without)
Basmati Pilaf (mushroom my favourite!)

Pari Pari Style Chicken

     I have been debating over which first recipe to put in. I decided to put in a dishes from country, the food I love the most which are Japan.

     I love this dish because as a student I don't have lot of money or time to prepare dish especially if it is just me.
     It is wonderful and easy dish to prepare because the oven does the most of the work. I like to brush the chicken with sesame oil halfway though cooking cuz it make the chicken crispy.
      I like to dip chicken with worcestershire sauce, it give great flavour. You can do without if you like but I am recommending you to try it. Have fun!

For 4 people

8 chicken thighs on the bone with skin on
3 tbsp dry sherry
3 tbsp soy sauce
1 1/2 tbsp sesame oil
3 tsp freshly grated garlic
pepper
3 tbsp sesame oil (to coat the chicken)
Worcestershire oil (optional)
Rice enough for 4 people (I like white or brown short grain)


1. De-bone the chicken. Leave skin on. (I put video in below to show you how to debone chicken.
2. Mix together the dry sherry, soy sauce, sesame oil, garlic and pepper then marinate the chicken and cover for about 15 minutes
3. Preheat the oven to 425 F. Cover the baking tray with foil the put chicken on it with skin up.
4. Bake for 20 minutes then remove and brush with sesame oil.
5. Continue cooking for about 10 minutes more until the skin is crispy
6. Remove from the oven. While it is hot, cut the chicken into smaller pieces.
7. In this picture I put rice in the bowl then chicken on top. You can put in separate dishes if you like.
8. Service with worcestershire sauce if you want. (try it!)

This is my first post!

Welcome to my blog. My name is Quinn Cruise, I'm currently in my second year of the culinary program in George Brown College. I am deaf but I don't let my loss of hearing stop me from doing what I want which is my passion of food. There's a lot to tell about me. My blog will mostly about my path as chef to be. (I am not chef yet, just a wannabe). My blog will also include recipes; my source of food is mostly around Asia. Especially Japanese food.  Even dessert, bread.  Most of my recipes are easy to make, simple and don't take lot of time.

I hope you will enjoy my blog.