May 2008 archive

Soba Noodles with Peanut Sauce

Peanut sauces, either as a dipping sauce, or with chicken skewers or noodles, occupy a central place in the pantheon of North Americanized Asian cuisine and are always very popular. I find that restaurants often make the sauces a little too sweet, so I had a fun time trying to balance the different flavors making […] Read more…

 

Seared Sesame Seed Tuna Sandwich

I just ended my rotation at the ‘sandwich station’ of the restaurant. Sandwiches are often very underrated, and considered to be the cheap relative to a fancy meal. The sandwich station at the restaurant is a way for us culinary students to re-think this all-time lunch favorite. I decided to try making a gourmet fresh […] Read more…

 

Passion Fruit Baked Alaska

Pastry can seem a little daunting to a lot of cooks. Measurements are much more key than for savory recipes, and the job often more tedious. However, for me, it’s usually pure joy. I have always enjoyed the wonders that come out of pastry kitchens, so being able to work all day with a pastry […] Read more…

 

Chicken Piccata

I have been meaning to post this recipe for a while, but for some reason I never got around to taking a picture of it. We have talked a lot about flavor combinations at school and what makes a dish work. The three components that seem to come back in various forms are a mix […] Read more…

 

Salt and Pepper Shrimp

So here I am with my first post in far too long. I have to apologize, as Jenn is the one who spends most of her day in a professional kitchen and yet she is the one who still finds time to come home and post in her spare time! Salt and Pepper Shrimp is […] Read more…

 

Seared Salmon with Pea Risotto and Tomato Puree

I have started cooking for the school’s restaurant, and, to say the truth, it has been quite the ride so far. There is a mix of stress, excitement, and genuine pleasure which all mixed together make for fast-paced days with very little time to rest. I am getting used to all the organization that a […] Read more…