Here is my masterpiece from Advanced Patisserie. And this is just the beginning of sophomore year.
- Walter
Brilliant mousse, good looking and . . . → Read More: Special Mousse
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This is the complement to the item on hard-boiled eggs. Actually, I prefer the poached eggs and they take less time to prepare than hard-boiled. These directions came from a combination of several sources on the Internet and they have worked every time I have tried them out. What you need: A sauce pan that is about 4 inches . . . → Read More: Perfectly Poached Eggs My personal chef in training gave me these great fool proof instructions for making hard boiled eggs that come out right every time. Place the eggs in a saucepan of cold water. The level of the water should be about 1/2 inch higher than the tallest egg. Bring the water to boil over high heat. As soon . . . → Read More: Perfect hard boiled eggs Hot Cocoa Ready to Drink The best hot cocoa is made by starting with real cocoa powder, a little sugar, a little vanilla, and milk. I prefer to use the Hershey’s Special Dark Cocoa powder; it’s dark chocolate in the form of cocoa powder for baking. Not surprisingly, it makes dark chocolate cocoa. If you want to . . . → Read More: Real Hot Cocoa I found a great video of Alton Brown from “Good Eats” that explains how to prepare one of my middle eastern favorite dishes, Baba Ghanoush. (Note that its English spelling can vary.) You might want to take a minute to watch the video. After a little research, I found that Alton’s explanation about the sex of an . . . → Read More: Baba Ghanoush and Some Eggplant Lore Have you ever returned from a trip away from home only to discover that the half-gallon of milk you left in the refrigerator is now a foul-smelling liquid? Or the left-over rice that you intended to eat with your favorite steak or chicken meal has gone moldy? If you are a fan of convenience foods, you probably . . . → Read More: What’s Good about Frozen Milk? This open-faced sandwich is a variation on the bagel pizza made with a different kind of bread and somewhat different toppings. We are actually beginning to favor this sandwich over delivery or frozen pizza. It simply tastes better, costs less, and is limited only by your imagination and the ingredients in your home. Open-faced grilled cheese . . . → Read More: Open-Faced Grilled Cheese Shepherd's Pie hot from the oven While Shepherd’s Pie is not necessarily quick, it is a very easy casserole to make and can be a good way to use up left-over meat and possibly vegetables from other meals. For my recipe, I have used ground beef; however, you could use other types of meat ground or chopped . . . → Read More: Shepherd’s Pie Delicious gumbo in the pot ready to serve Louisiana-style gumbo brings back childhood memories for me. My mother loved okra prepared in any fashion, and to me the flavor of okra is the essential flavoring of gumbo. I do not share my mother’s love of okra, but this hairy vegetable with its slimy, seedy contents is . . . → Read More: Shrimp Gumbo
Mirepoix – the aromatics in soups and sauces A few days ago my son came home from culinary class with the most beautiful combination of tiny diced carrots, onions, and celery called mirepoix. Each piece was an almost perfect cube about 1/4 inch on each side. I learned from him that this . . . → Read More: Mirepoix – The Basis of Many Things |
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