BIC Dinner and Dessert

by Joanne on October 13, 2010

The day before we leave for the big competition: Baking of the Morning Glory Buns


Ted and I leave for Kansas tomorrow for the baking challenge promoted by the California Raisin Marketing Board and held in Manhattan, Kansas at the Culinary Arts Institute.  

Speaking of Culinary Schools,  I can’t wait to share these terrific recipes with you from the Baltimore International Culinary Arts College!

The following three recipes are from the culinary arts college Baltimore International College.  When visiting Sweets Foods, which has become a mandatory part of my internet surfing routine, Gera was kind enough to post a recipe posting event which simply required choosing a recipe from the Baltimore International Culinary Arts College.

There were so many to choose from but I narrowed it down to the following three.

DSC_5875 DSC_5846 DSC_5867

We’ll start with dessert first since you should make these in advance.


Chocolate Cups


  • 2 lbs chocolate, dark or milk (I used semi sweet Callebaut chocolate)
  • Balloons.

Your choice of filling.  I chose Strawberry Mousse

Melt chocolate in double boiler. Dark melts at 122 to 131 F and milk melts at 113 to 122 F.

Temper by reducing the temperature to 89 F.

Dip balloons into chocolate, turning the balloon until it’s coated half way up.  Place chocolate side down on parchment lined baking sheet.  Let cool to room temp. Pop balloons and peel out of cup.  Fill with your choice of filling…. WARNING! READ ON….


WELL!  Let me tell you… first, I burned the first batch of chocolate since I was too lazy to use my double boiler.  Did a second batch, forgot to let the chocolate cool and POP! the balloon burst, chocolate all over the place.   I let the chocolate cool.   Put in another balloon, POP! More chocolate all over my kitchen toaster, knives, countertop…you name it, whatever it was had at least 2 chocolate drops hanging from it.

I wasn’t going to do that again so I got my shallow baking tins (for mini tarts) and poured the chocolate in those tins.  Feeling a bit brave, I put the tin in the sink and inserted a balloon. Nothing happened.  Ok. Try another. Good. I put all the balloons into the chocolate held by the tart tin. 


As I was cleaning up, I heard POP!  one balloon didn’t make it.


Once again, there I was scrubbing chocolate off appliances, ceilings and floors.  I tarped the balloons with parchment paper, suffered 3 more POPS! but no chocolate escaped my tent.

My review of this recipe:  Apart from the mess, it was a great idea.  I loved being able to serve a dessert in an edible cup.   The story continues….

The cups were made on Sunday.  Monday evening, Ted looks up and says “Is that MORE chocolate on the ceiling?”  Yes it was. There were chocolate drops all over the ceiling and the light. Half an hour later, I think we had cleaned it all up.


Next recipe…


Bruschetta with Oven-Roasted Tomatoes and Fontina Cheese


One word:  Delicious!

The following recipe will make 30 appetizers so reduce quantities accordingly.

  • 1 Baguette
  • 1/2 cup olive oil
  • 15 plum tomatoes
  • 2 tsp salt
  • 3/4 tsp ground black pepper
  • 3 TBS Balsamic vinegar
  • 2 tsp chopped fresh marjoram
  • 15 oz Fontina cheese, grated

Cut the baguette into slices, about 1/4”  thick.  Brush one side with olive oil and toast in a 375 F oven for about 10 minutes or until the bread becomes crisp and slightly brown.

Blanch and peel the tomatoes *NOTE:  I skipped this step and simply sliced them length wise and roasted…see next step.

Slice the tomatoes in half lengthwise and scoop out seeds (I left the seeds).  Place cut side on wire rack and place rack on a parchment lined baking sheet.  *I simply roasted the tomatoes on a parchment lined baking sheet, no rack.

Mix the remaining olive oil and vinegar.

Season the tomatoes with salt and pepper, drizzle with the mixed olive oil and vinegar and finish by sprinkling with chopped marjoram.  Turn the tomatoes cut side down on rack. Season opposite side the same way with salt and pepper and a little oil and vinegar.  *I only seasoned one side.

Roast for one hour at 325 F, until moisture is reduced by about 1/2.

Top each toast with 1/2 oz Fontina cheese.  Top the cheese with a roasted tomato slice and put back into the oven for about 7 –10 minutes or until cheese melts. ENJOY!


That recipe was the BEST!

Next up is DINNER!


Sautéed Shrimp Chesapeake


This recipe will serve 4. If you enjoy it as much as Ted and I did, it will only serve two 🙂

  • If you want to serve over pasta or rice, begin the preparation of that first – according to the package directions.
  • 1 lb bag raw deveined shrimp, 16 – 20 count (Remove shells and tails)
  • 1 tsp garlic, minced
  • 1/4 cup broccoli florets, blanched  (I used 1 cup – we like our vegetables) NOTE:  Blanch in the pasta water so you don’t loose those valuable veggie nutrients!
  • 1/4 cup cherry tomatoes, halved (I used 3/4 cup)
  • 1/4 cup sliced mushrooms (I used 8 oz)
  • 2 TBS olive oil (recipe calls for butter or veggie oil)
  • 1/4 tsp ground black pepper
  • 1/2 tsp thyme leaves, whole (*I used marjoram and about 1 TBS)
  • 1/2 tsp Old Bay Seafood Seasoning (*I used about 1 tsp)
  • 1/2 teaspoon parsley, chopped
  • 1 TBS Parmesan cheese, grated (*I used fresh Parmesan – Romano)
  • 2 oz white wine (*Of course I used more like 4 – 5 oz!)

Sauté garlic in oil about 1 to 1 1/2 minute over medium heat.

Add shrimp and turn to medium – high for about 2 minutes, then remove the shrimp and set aside.

Add the oil and sauté vegetables (broccoli, tomatoes, mushrooms) until tender, about 5 minutes.

Add the herbs and spices, stir.  Add the shrimp and wine to deglaze.  Stir in the cheese and serve over pasta or rice.


Such a basic meal and so easy


But the flavor was BRILLIANT!


Make sure to have some extra cheese just for your plate full of good food.

The recipes were all developed by the culinary school and modified by Apple Crumbles as noted.

Have you ever suffered the “chocolate experience” that we suffered? Anything get plastered all over you kitchen?

My other story:  My ex-mother in law had the most gorgeous and elaborate BLONDE up-do.  She opened a can of tomato paste and it EXPLODED covering her clothing, kitchen and her hair.  She was hysterical crying and made her hubby sit for hours wiping it from her hair (she couldn’t wash it herself without the hair dresser).  I really shouldn’t laugh about it but….well…. it was an EX – experience. 🙂


Print Friendly, PDF & Email


  • At 2010.10.13 07:48, Heather said:

    Hahaha!! What a dilemma with that chocolate! Way to stick with it, though – I’m sure I would have given up. 🙂

    Good luck in the contest and HAVE FUN!

    • At 2010.10.13 08:17, Joanne said:

      Thanks. I won’t do it again. I’ll find another way.

      • At 2010.10.13 11:59, Monet said:

        Oh no! What an unfortunate (but funny) chocolate disaster. I have made too many messes in the kitchen to recount. Thankfully Ryan is always willing to help me clean up my messes! The recipes you shared look delicious…how cool that you got to review them! And I wish you the best of luck in the competition! I’m so excited for you. I can’t wait to hear about it!

        • At 2010.10.13 13:30, Joanne said:

          Ted is always there to help me clean up as well. Yay for helping hands.

          • At 2010.10.13 13:34, Lori (Finding Radiance) said:

            LOL about the exploding chocolate!

            Good luck with the contest. Relax and have fun!

            • At 2010.10.13 14:13, blackbookkitchendiaries said:

              sorry about the chocolate incedent. however, the menu looks really good. good luck dear!

              • At 2010.10.13 15:27, Amanda @ bakingwithoutabox said:

                I laughed so hard about the chocolate. Totally sounds like a mess I’d create. But hey, if you’re going to do it, go big — like on your ceiling. Lol.
                Best of luck at the baking contest. Heck, you’re a winner for just being invited. Have a ball!

                • At 2010.10.13 17:45, Gera@SweetsFoodsBlog said:

                  Thanks a lot for being my humble blog part of your internet surf-routine!!

                  Incredible recipes from the school, so glad my post was useful 🙂

                  Where is my fork???



                  • At 2010.10.15 13:49, Anne@ Food Loving Polar Bear said:

                    What a beautiful post full of delicious looking eats 🙂 one of the reasons why I truly love your blog and miss it when I’m too busy to read blogs.. like this week.

                    Haha, I had to laugh to the tomato story.. too funny 😀

                    • […] los camarones y el vino para desglasar.  Por último, Agregue el queso y servir sobre la pasta (Vía) #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; […]

                      Previous post:

                      Next post: