Chainsaws, man. Chainsaws and big blocks of ice. Come on, what more do you need?
|
||||||
|
Hi all, So I’ve recently decided that I should be updating this blog more often – like, daily often, or at least three times a week – with stuff that’s going on in this crazy culinary world. So, let’s start with what I learned today. Chicken Galantine Now this stuff is interesting. (And I mean interesting as in [...] Cream of Asparagus version 2.0 Synopsis: Today we made a new cream of asparagus soup, with a nice change of seasoning. Today’s soup is thickened with beurre manie, which is simply an uncooked roux. (The term beurre manie means “kneaded butter” in French.) It also has a helping of sauteed garlic, which adds some extra [...] Synopsis: Today my team made this smoky-sweet roasted pepper and tomato soup. It is a little involved, but it makes a big impression! Ideally, you should have a gas stove or a grill to roast the peppers. If possible, I suggest doing it outside, since little black flakes of red pepper skin tend to fly [...] Soup to go, please Synopsis: Today my team got an interesting challenge – make a soup to use up all of the spare vegetables and stock from the fridge. This is something that every chef will face, whether in a professional kitchen or at home: the use-it-today-or-chuck-it dilemma. How can you creatively incorporate new ingredients [...] Synopsis: Today’s post will be short and sweet. Due to the absence of an expected food order this morning, our class was forced to improvise with whatever we had in the freezer and dry storage. And as a result, our team was stuck doing a lot of random prep work throughout the day. So I [...]
Baked Eggplant Parmesan over Sauteed Spinach, garnished with parsley Synopsis: Another full day at culinary school has yielded plenty of tasty treats. Today in particular I heard a lot more food-gasm noises than usual coming from the class, and that’s always a good sign. We had creme anglaise bread pudding, orange-cranberry turkey slices, [...] Synopsis: Today we did a smooth cream of asparagus soup seasoned with oregano, garlic and marjoram. The procedure is basically the same with all cream soups, but today’s recipe is thickened with a Bechamel sauce. Bechamel is just hot milk thickened with roux. The nice thing is, you get the thickening agent and the creaming [...] Turkey Cutlet, Roasted Corn Salsa and Potatoes Lyonnaise Synopsis: Today I have another interesting variation on plain ol’ Thanksgiving turkey for you to try out this holiday – Curried Turkey Cutlets! I liked the spicy warm flavors and the tender cuts of turkey breaded inside a crispy coating. You can either deep-fry these suckers to [...] Chicken Breast, Mashed Yams, Apple Cranberry Stuffing, and Squash Medley Today rather than post a specific recipe I’ll talk about the general preparation of roasted turkey breast. The ones I made today worked out beautifully, they were extremely tender and flavorful. The picture here shows a roasted chicken breast that I also prepared today. I [...] |
||||||
|
Copyright © 2010 Vicarious Gourmet | Sweetened Condensed Culinary School - All Rights Reserved |
||||||