Today: Les roux – blac, blond, brun (white, sandy, and brown roux) Buerre manié (butter and flour paste) Sauce béchamel Sauce crème Sauce persillée (parsley sauce) Sauce velouté Sauce espagnole and for presentation: Blanquette de veau a l’ancienne … Continue reading
Hallelujah! Stock day! We made the beginnings of Fond brun de veau (brown veal stock) and we made fond blanc de volaille: poulet poché (white chicken stock with poached chicken). We also got to make Riz nature! For those of … Continue reading
I am officially in love with a cheese guru. He wore a bow tie! There is only one word for our first cheese lecture. Inspiring. The man knows his stuff! We worked our way through Greek Yoghurt, Vulscome, … Continue reading
I hate turning vegetables. I’m not kidding. HATE! Today we made Légumes tournés et glacés (glazed and turned vegetables), Fonds d’artichauts cuits á blanc (artichoke bottoms cooked in a ‘blanc’), Concassé de tomates (cooked diced tomatoes), Duxelle séche classique … Continue reading
I I I walked in at the end of a Superior Pastry demo. Class was over, but the desserts were on the table. Oh, how I wish I knew how to do this!
A lot of people ask me how I ended up as a cook. This is a fair question! My parents don’t own a restaurant, my grandparents didn’t own a restaurant, and I didn’t get into cooking until a little bit … Continue reading
I’m in the mood for some chiles. I found a couple of recipes on Epicurious that sound pretty easy and tempting. Here are a couple of ideas that might work: http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-Steaks-with-Chili-Sauce-102999 http://www.epicurious.com/recipes/food/views/Monster-Shrimp-with-Orange-Chili-Glaze-235199 http://www.epicurious.com/recipes/food/views/Corn-and-Green-Chili-Chowder-4349 http://www.epicurious.com/recipes/food/views/Bucatini-in-Fiery-Chili-Garlic-Paste-107544 (Bucatini … Continue reading
For those of you stuck wondering what on earth to put in a statement of motivation, this is what I wrote to gain acceptance at Le Cordon Bleu. The only specifications that I was given were that it needed to … Continue reading