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 [...]
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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 [...] So, do online Culinary Arts courses work? Short answer: anything’s possible. But you have to be really committed. The hardest part about online courses is that they lack the direct supervision of a certified chef, someone who can watch you as you practice and answer any questions you have. There are a number of factors [...] Shown with Stevia leaf garnish Synopsis: Friday was a perfect storm of sorts, since about two-thirds of our class was gone and we had about twice our normal load of work to do. And on top of this, our substitute chef is known to be a Spartan in his teaching methods. (Or a Nazi, depending [...] Shown with oregano and ancho chile garnish Synopsis: Today was mushroom-fest at culinary school! Well, for my team anyway. We made some cream of mushroom soup and a nice mushroom ragout. I always shudder when I think of the gelatinous cream of mushroom sliding out of a can, but the real stuff is [...] Synopsis: Today we made bechamel sauce, one of the French “mother sauces”. You also might know it as simply “white sauce”. By itself it’s not too impressive, but the interesting variations you can make from it are endless. Try adding different cheeses and spice blends, pour in some wine or even some mustard! You can [...] OK, I know there’s about a million home cooks out there who are ready to grab their pitchforks and burn me at the stake, so let me clarify my title: why do quantities in recipes suck? You’ll notice that I almost never give exact quantities for recipes appearing on my site, and there’s [...] |
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