I just made this Fresh Tomato & Strawberry Gazpacho and was delighted by its simplicity and refreshing flavor. Three basic ingredients burst with lip-smacking goodness. I can't say that I would have put this combination together, but I am glad I ...
Appetizers
methods & madness…
final class – testing, one, two, three!
My ramblings from Pro-Chef French Cooking Class have sadly come to an end after spending the last six months learning techniques, styles, and culinary terms. In the end, there was always a method to the madness. The first week of testing stressed ...
methods & madness…
class 16: yeast breads – a fragrant uprising
Recipes & Ramblings from Chef School Bread was one of the first things my mother taught me to bake. The fragrance of freshly baked bread was as familiar as a Saturday night bath on a frigid evening in Iowa. I could often be found covered ...
Meyer Lemon & Rosemary Shrimp Skewers
Methods & Madness... Class 10: Seafood Recipes & Ramblings from Chef School What a huge learning curve I had this week with shellfish. If you read last week’s blog, you know that I am a Midwest farm girl who had no experience with fins, ...
Wild Mushroom Crostini
This recipe comes from week 7 class of Pro Chef classes at New School of Cooking in Culver City, CA. We made several fall dishes that week, and this recipe is such a fabulous appetizer that I wanted to share it with you. Wild mushrooms usually can be ...