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Synopsis: (Note: just so you know, I am planning to add pictures of every recipe I make in class very soon, so hold tight!) Today was a big day in class – my team was in charge of two sides and an entree, and on top of that we also spent time shucking oysters and clams. [...] Synopsis: Lately I’ve been getting my palate expanded by new recipes for beets – I always thought they tasted like dirt, but over the last week I’ve tried them a couple of ways that were actually decent. Today’s recipe was especially surprising. I really liked the sweet beet syrup with cinnamon and orange overtones. The roasted [...] Synopsis: Today my culinary team cooked large batches of French Onion Soup and Tomato Sauce. As always, I write the recipes exactly as we made them – but I write ideas for improvement in the synopsis, so keep an eye out for them! The french onion recipe here was, well, acceptable. One of my fellow [...] Synopsis: Today we made a delicious pork loin recipe that can be easily duplicated at home (with the right ingredients). It’s quick, flavorful, and goes great with a lot of dishes. We were forced to substitute Black Forest Ham for Prosciutto, which the recipe actually called for. (So if you have Prosciutto instead, use it!) [...] Surely these are the two most popular sauces used in restaurants that are trying to appear swank and gourmet. But do they really know what they’re talking about? Aioli – I worked in a Hawaiian restaurant once that featured “mango aioli sauce” on their coconut shrimp. Yes, it tasted OK. But was it really Aioli? No! [...] - or Baking Better Bread for Fun and Profit Breadmaking is a complicated science. In my culinary school’s bake shop, our chef likes to say that ten people using an identical recipe will produce ten completely different products. I have seen this come true with my own eyes – there are [...] It’s time to crack the seal on this blog and delete the Hello World post! Today I’ll give you some background on where I currently stand in the culinary program and as a chef. I have almost completed the first block (1/2 semester) at UVU. I had the baking class for the first block, and I [...] |
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