I recently bought a juicer after watching the movie, “Fat, Sick, and Nearly Dead”. It appears I am a sucker for sensationalism with a valid point. I am currently experimenting with juicing anything green I can find at my local farmer’s market. After ...
More Recipes
Truffle Salt Ricotta
I love a good challenge. But the laugh was on me when this provoking project of “cheese making” turned out to be painless, yet yielded surprising results. The invitation to engage in one of my favorite indulgences came from fellow blogger Andrew ...
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 ...
Gâteau au Chocolat
Methods & Madness... Class 18: Desserts Recipes & Ramblings from Chef School The best was saved for last, with desserts being our final lesson of Pro Chef School. We overindulged with Chocolate Cake, Lemon Tart, Chocolate Pudding, ...
Berry Crumble Muffins
Methods & Madness... Class 17: Quick Breads Recipes & Ramblings from Chef School After working with yeast last week, we sped up our baking lesson this week with quick breads. I love that you don’t need to be a great baker to achieve ...
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 ...
Photographing Food with Natural Light
Since I have been in cooking school my appetite for food photography has developed. I discovered a class called “Natural Light Food Photography” thanks to fellow food blogger Lynne of Cook & Be Merry. I would have titled the class “How to Shoot ...
Spaghetti with Bolognese Sauce
Methods & Madness... Class 15: Sausages & Such Recipes & Ramblings from Chef School Pork butt… last week we braised it, this week we ground it up. I sure didn’t know how useful pork butt is! This was our first lesson in forcemeat, ...
Pork Butt with Port and Prunes
Methods & Madness... Class 14: Meat Part 2 Recipes & Ramblings from Chef School This week’s class we came straight out of the gate cooking. We were braising a trail with the tougher cuts of beef, pork, and veal, and needed plenty of time to ...