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…
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…
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…
The last few days have been pretty busy. I have been in the ‘production’ section of the kitchen, which basically means that I have been prepping food for the school’s restaurant. In other words, I have been making stocks, butchering ducks, deboning legs of lamb and cleaning a lot – a lot – of chicken […] Read more…
I thought I would give you all a glimpse of the kinds of dishes I have been making at the French Culinary Institute so far. If any of these pique your interests, let me know and I’ll post the recipe. Clockwise from top left: -Grilled steak served with pommes pailles and lemon parsley butter-Quiche Lorraine […] Read more…
Last week was full of culinary adventures. An entire day was dedicated to making eggs… poached, en cocotte, french-style omelettes and so on. For those of us who have never made eggs for more than a couple people before, this was quite the experience. Picture a compost bin complete with over 100 egg shells and […] Read more…