grains, greens, and grins... I am 14 weeks into professional French cooking classes. If there is one thing we know about French cuisine, it’s how much the French love butter, meats, and sauces. So when my friend Sophia asked me to take a detox ...
More Recipes
Santa Maria Tri-Tip Tacos
Methods & Madness... Class 13: Meat Part 1 Recipes & Ramblings from Chef School With Super Bowl around the corner, this week’s recipe for Santa Maria Tri-Tip Tacos with Guacamole and Salsa is a perfect game day winner. It was all about beef ...
Moroccan Chicken with Turmeric, Mint and Olives
Methods & Madness... Class 12: Poultry Part 2 Recipes & Ramblings from Chef School Looking for a meal that is inexpensive, simple and delicious? This week’s classroom technique of braising and stewing makes that possible as it uses ...
Poussin with Apples, Brandy & Cream
Methods & Madness... Class 11: Chicken Part 1 Recipes & Ramblings from Chef School What comes to mind when you hear the word poultry? Hopefully, it’s not chicken McNuggets! Actually, the word poultry refers to any domesticated bird used for ...
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, ...
Dry Rubbed Grilled Tuna
Methods & Madness... Class 9: Fish Recipes & Ramblings from Chef School I grew up on a farm in Iowa. We raised cows, pigs, and chickens, but no fish. Even though there are 25,000 identified species of fish, the only ones that made it to ...
White Chocolate & Apricot Scones
I think everyone has their favorite "go-to" recipe. You know the one that won't let you down when you get in a pinch. This is mine. I can almost make these scones in my sleep... in matter of fact I think I did. Somewhere between spending 6 hours in ...
Potato Gnocchi with Brown Butter Sauce
Methods & Madness... Class 8: Pasta #2 Recipes & Ramblings from Chef School The secret behind pasta’s popularity in many cultures is its simplicity; simple ingredients, simple to make, simple to cook. The beauty of pasta is its amazing ...
Moroccan Pilaf
Methods & Madness... Class 8: Pasta #1 Recipes & Ramblings from Chef School If I told you we are learning about plants, grasses and seeds in school this week, you might think I took a wrong turn and ended up at a gardening class… not so. We ...