So as you know I’m back at work, it’s been a full week now. Just in time to attend my (new) team’s morale event, at the Blue Ribbon Cooking School. We basically gathered together to cook a really great meal and eat together. We had a terrific time and I discovered that cooking and baking is soooo much more fun when there are people hired to clean up after you; when the kitchen you are using is larger than the studio apartment I lived in as a grad student; and when bowls, spoons, pans and other tools are stacked up to the ceiling, available for you to use.

I, along with two wonderful bakers, volunteered to bake the dessert, Caramel Walnut Upside-Down Banana Cake with Vanilla Bean Ice Cream. It was simple and delicious. Here are some pics of our creations. We didn’t create the first two apps … the chefs at the school had them waiting for us when we arrived (along with the exciting beverages)

Italian bread filled with herbed mushrooms and gorgonzola

Salami and roasted red pepper mini puff sandwiches with cognac mustard

Of the two, the mushroom/gorgonzola app was much more appealing to my palate.

Lavendar lemonade, strawberry peppermint iced tea, cranberry ginger iced tea

Lovely beverages, for ChattyCha, who prefers non-alcoholic drinks during work functions.

Grilled marinated eggplant, fresh mozzarella and heirloom tomato salad with basil

Our first creation, by Matt and Reed. Wonderful. Some people do not like the texture of eggplant. I am not one of those people.

Artichoke-stuffed chicken breast with proscuitto and basil

Main entree, plus Lemon Pasta Salad with tomatoes and feta; skillet-glazed baby carrots and sugar snap peas. Main entree credit goes to: MattH, Phil, Stewart, Keith, Jen. Pasta salad goes to Rob and Laura, who I think also did the veggies. Everything was cooked quite well. No disasters with our group.

Caramel and walnut upside-down banana cake with vanilla bean ice cream

Finally, the dessert I mentioned earlier, which I helped bake next to the boss and Jessica. Incredibly sweet caramel sauce combined with a subtle cake made for a sublime dessert. A modest portion (we baked in individual cups) meant no overindulging.

Lovely meal! I didn’t stuff myself and really enjoyed having a nice meal that wasn’t rushed or wolfed down, for once. Eating with a baby at your side, you don’t always get that opportunity.