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The inside of the Frazier just before the chilbouste cream is piped in. There are more steps after that.
Week 3: Oh yes, we are making dozens of fluffy tea biscuits and muffins! Astrid applies an egg wash to the tops of her biscuits.
12.07.07 : Had a GREAT time at the Latin American Kitchen class recently with the instructor Richard Ruben. He's such a flirt, but possesses a fountain of knowledge! Here are some of the dishes we made that I managed to get pix of!
The Chicken Soup with Plantain Dumplings came out yum. This was my first time working with yucca, plantains and masa harina, a type of corn meal.
Lemon curd filled tartelettes topped with whipped cream and an assortment of berries. I made strawberry "flowers" with a little blueberry inside.
Week 7: Astrid shows off her piping skills. The bag is filled with choux paste (not to be confused with "shoe paste").
Even the most carnivorous of people could be happy with an occasional veggie melt. A diverse mixture of vegetables (red onions, celery, carrots, zucchini, yellow squash, snow peas, and mushrooms in this case) are sautéed together, topped with shredded cheddar, stuffed into a grilled pita pocket, and briefly broiled until all melded together.
when we do these, I always feel uncreative and without ideas.
grill seared beef tenderloin
fried parsnip shavings garnish
parmesan cheese tuile in the
button and lobster mushroom risotto
served with sauteed asparagus and tourned carrots
with a lemon-demi sauce.
I did the carrots and risotto (turned out really awesome for my first time!), but the tuile was also my idea.
high end food, farm to table inspired goodness - in Hessel, on one of the Lake Huron side bays
Open seasonally, from June to Labor Day.
Certified Angus Beef (www.certifiedangusbeef.com) competition at Culinary Institute of Virginia (www.chefva.com) on Friday, 28 August, 2009. Students competed for scholarship funds based on several factors, including creative and effective use of beef in a prepared appetizer and entree. I was a judge at the competition.
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Experience a Culinary Vacation in Spain
We Invite You to Join Us for a Savory Cooking School Vacation in Historic Torrox Pueblo
www.spain-vacation-holiday.com/culinary-vacation.html www.spain-vacation-holiday.com/culinary-vacation.html
Aginares me Avgolemono... Artichokes with Egg and Lemon Sauce. Made with artichokes, lemon juice, lemon, olive oil, chicken stock, cornstarch, egg, salt, pepper, dill, and parsley.
The new Culinary Institute of Michigan in downtown Muskegon.
At this point the building had been dedicated, but none of the street furniture had been placed in the plaza yet.
Certified Angus Beef (www.certifiedangusbeef.com) competition at Culinary Institute of Virginia (www.chefva.com) on Friday, 28 August, 2009. Students competed for scholarship funds based on several factors, including creative and effective use of beef in a prepared appetizer and entree. I was a judge at the competition.
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