Facts About Me Food Careers; Favorite Crème Brulee Recipe & Napoleons Recipe

I would like to tell you about facts about my food career and how I got started in the profession that I have enjoyed.

about me food careers

I am Frances Peffly Moore and I have had a passion for food since I was eight or nine years old. When I was in the third grade, I wanted to bake a birthday cake for my teacher. Can you imagine that! Even thinking back today, Mrs. Cogan was a really nice lady! Sister Ardice always loved to cook also, so she helped me bake a cake. I do not remember what kind it was but I do remember what it looked like. It was rather plain compared to today’s elaborate decorating but it was very pretty. What was much more important was that my teacher loved it as soon as she saw it; the next day she told me how good it tasted. I loved making this cake; maybe making my teacher so happy had a lot to do with it. Anyway, this is when my love for cooking and baking began.


I was the youngest of fifteen children and everything in our family centered on good food. Whether we were cooking for a family reunion or just a dinner at home, the dish had to appear like it came from the Better Homes and Garden Magazine. This doesn’t mean it was expensive; quite the opposite, as in facts about me food careers, my family was living a frugal life. Most of everything we ate came from the summer garden which was canned at harvest time, and from the meat and chickens which we raised. Everyone in the family was a good cook. All our food was deliciously seasoned and many of the dishes came from our German heritage.


Although we had plenty of good food when I was growing up, money was scarce in our home. In the facts about me food careers, the way I learned to cook is that I learned from the barest necessities in the kitchen. Mom didn’t have the luxury of having a lot of cooking utensils or ingredients. She taught me cooking measurements by using a teacup for a one cup measurement. She also showed me how to measure a teaspoonful and a tablespoonful of cooking measurements by using spoons from our silverware drawer. On this website, I tell readers if you do not have measuring equipment, don’t let that stop your cooking; measure with a teacup and regular spoons. Just get started!


By the time I was in the fourth grade, I had learned to bake easy cookie recipes. These were cookies which took only basic ingredients that were found in almost any kitchen. We usually had flour, sugar, salt, shortening, eggs and rolled oats; most of the time we had peanut butter and Hershey’s cocoa powder. If anything took more than these ingredients, I usually couldn’t make the recipe. My favorite cookies were oatmeal and peanut butter recipes. Occasionally, I would talk Mom or Dad into buying me a small package of chocolate chips to make cookies; this was a luxury. Quite often when I made cookies, I would take them the next day to my school class. As I have talked about facts about me food careers, I was very pleased that cookie baking made me quite popular with my classmates! Some days my teacher would say, "If you are good today, Frances will pass out cookies". Can you imagine that today?


While raising my family, I learned the importance of living a frugal life. I always cooked at home and fed my children well balanced meals. I was able to do this by planning ahead, shopping wisely, buying more at one time and visiting the grocery store less often. As I talked in the facts about me food careers, I am proud of my German heritage and my family. Considering my heritage, I learned to make many cheap but very delicious recipes to feed my family; homemade noodles, dumplings, kraut, potatoes, gravies and all those traditional foods. When money ran short, I would subsidize the menu with foods like beef liver and onions; although very cheap to fix, it became a family favorite.


As I have often mentioned when talking in relations to facts about me food careers, I was fortunate to train in a restaurant owned by Paul Bocuse, a world famous chef and to be certified by him. This was truly an experience to be able to learn about the French cuisine. The rich butter, creams and cheeses made everything so delicious but the French desserts are indescribable. Most desserts were made at the warehouse and then trucked to us in the restaurants. We would pray that some got smashed on the way so we could just get a taste; wonderful creamy profiteroles with drizzled raspberry sauce, heavenly Napoleons and rich cheesecakes being only a few. I have learned to make many of their wonderful French desserts. As I often mention in facts about me food career, this has been my biggest weakness because; of course I enjoy eating them too!


Who is Paul Bocuse?

about me food careers

The facts in about me food careers are that I enjoy everything related to cooking. My late husband had and many of my family members have diabetes. I have learned to do diabetic meal planning. I have been amazed with the results that I have seen only by changing the food served to people who are trying to control their sugar. I have researched ways of storing grains and other foods for long term keeping. I love cooking with the healthy grains. My favorite is the wonder grain, quinoa. Each place that I have worked has brought new culinary experiences to me. My interest has expanded to finding the most economical way of purchasing the best quality food.


In the facts about me food careers, what I like to do for relaxation also includes food. I love trying new restaurants and trying new foods. Of course, I have favorite German restaurants but I also like all cuisines. I like food that is cooked with a lot of seasoning producing good flavor. I enjoy spending relaxing time walking around Walt Disney World. I use to work for Disney and still enjoy eating at the Disney World Restaurants. I certainly do not want to leave out my love for the Appalachian Mountains; the relaxing time I get to spend hiking and of course I love sampling the great local foods.


As I often mention in facts about me food careers, I have always shopped less often and bought in larger quantities; to save time and money. When shopping, I am always approached with many questions from other shoppers. They want to know everything from how to cook chicken to how to cook asparagus; depending on what they see in my cart. Now, this brings me to facts about me food careers and this website which I have always felt a real need for; to help others learn to cook good meals at home for their families and friends. I wanted to teach all the basics to a gourmet presentation. Everyone should be able to present their family a healthy, economical meal at home.


What I did not realize about starting this website is how much I would love doing it. After all these years (I am in my late sixties), it is really the best business that I have done in my life. I could never have dreamed how quickly it would spread in so many countries around the world. I didn’t even know there are so many countries! I love it! Adding to facts about me food careers, being able to communicate and become friends with so many of you in all parts of the world has been wonderful. The website also allows me to travel to these other parts of the world to sample their cuisine. I think I will be able to do this the rest of my life and I cannot think of anything I would like better. So there you have my “All about me scrapbook” or I might say “Me in a nutshell”. I appreciate all of you and hope you will continue to visit me.

The following are two of my favorite French desserts. They are easier to make than you might have thought. Both are worth the effort.


CRÈME BRULEE RECIPE with raspberry and peaches


Some of the facts about me food careers are that I cannot resist rich creamy desserts. They are my weakness! This one is extremely delicious and easy to make.


  • 4 Fresh peaches, peeled and thickly sliced

  • 4 Tablespoons gourmet red raspberry sauce

  • 1 Cup whipping cream

  • 2 Teaspoons vanilla

  • 1 Cup dark brown sugar


Place sliced peaches in sieve to drain for a couple of hours; they will darken but that is OK.

Place in a freezer to oven soufflé or deep pie dish.

Drizzle raspberry sauce over the peaches.

Beat whipping cream adding vanilla; beat until very stiff.

Spread whipped cream over fruit; cover with plastic wrap and refrigerate.

Two hours before serving, place in freezer to harden.

Preheat broiler.

Remove dessert from freezer and sprinkle top with half inch layer of brown sugar covering the cream completely.

Place 4 to 5 inches below the source of heat; broil for 2 to 3 minutes or until sugar is hot and glistening.

Serve at once.


NAPOLEONS RECIPE


One of the facts about me food careers is that I do enjoy easy to make recipes. We usually think of the delicious fancy French desserts as being too difficult to make. Like the recipe above, this one is also easy to make; you can purchase the puff pastry and just put it together.


Ingredients

  • Puff pastry: Purchased and thawed in refrigerator before making.
  • Pastry cream
  • Glaze
  • 1 Square unsweetened chocolate
  • 2 Teaspoons butter

How to Make Pastry Cream:


  • ½ Cup sugar
  • Dash salt
  • 1 Tablespoon cornstarch
  • 1 Cup half and half
  • 3 Slightly beaten egg yolks
  • 1 Teaspoon vanilla extract
  • ¼ Cup whipping cream


Combine sugar, salt and cornstarch in a small heavy saucepan; gradually add half and half.

Cook over medium heat while stirring with wooden spoon until mixture is thick and bubbly; boil 1 minute.

Remove from heat and stir a little hot mixture into yolks mixing well.

Pour back into saucepan while stirring; bring back to boil.

Pour mixture into small bowl; stir in vanilla.

Place wax paper directly over mixture and refrigerate until chilled.

Whip cream until stiff; beat into pastry cream with rotary mixer until smooth.


How to Make Glaze:


  • 1 Cup powdered sugar
  • ¼ Teaspoon vanilla extract


Combine sugar and vanilla with 1 ½ tablespoons hot water; mix until smooth.


To Assemble Napoleons:

  • Line 2 cookie sheets with heavy brown paper; double thickness.
  • Remove half of chilled pastry from refrigerator; roll on floured board to 15 X 3 inch rectangle.
  • Trim to make even and refrigerate on cookie sheet for 30 minutes.
  • Repeat with remaining half of pastry; make pastry cream according to the directions.
  • Preheat oven to 450F degrees; prick pastry with fork and bake 15 minutes or until pastry is puffed.
  • Reduce temperature to 350F degrees; turn pastry over and bake 15 minutes.
  • Split pastry rectangles in half to make 4; arrange cut sides up on baking sheet and bake 5 minutes.
  • Move pastry to cooling rack until completely cool; make chocolate glaze.
  • Place one pastry cut side down on rack over tray; pour half of glaze evenly over surface.
  • Let stand 20 minutes and scrape glaze on tray back into bowl.
  • Pour remaining glaze over top of pastry and let stand 1 hour (If needed add a little hot water).
  • Melt chocolate and butter together in double boiler over hot water; mix well and cool.
  • Put chocolate in pastry bag with tip and decorate over top of glaze; set aside.
  • Place a pastry layer, cut side up on try; spread with 1/3 of pastry cream.
  • Place another layer, cut side up on top; spread with another 1/3 pastry cream.
  • Add a third layer, cut side down on top; then spread with remaining pastry cream.
  • Top with glazed layer; refrigerate until set and firmer.
  • Cut carefully with serrated knife.

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