The food dictionary at Epicurious.com gives the following definition: burr mahn-YAYFrench for “kneaded butter”, beurre manié is a paste made of softened butter and flour (usually in equal parts) that is used to thicken sauces. This has got to be one of the most useful thing we learned at Chef School. Never mind scrounging around [...]
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Mini Beef Wellingtons
So our last “hands-on” class in Culinary II was making Beef Stephanie – actually mini beef Wellingtons.. Now Beef Wellington is a dish that looks and sounds so fancy and I had never made it before last night. Having made it once (crudely as you can tell from the pics to follow), I might even [...]
Qu’est-ce que c’est Part II
Ok so the mystery is over… These ingredients turned into this: What is it? Why it’s Seafood Newburg, of course! Out latest offering from Culinary School. You can find a bunch of recipes here but even though I was on the rice portion of the evening, I can tell you there was lobster tail, prawns, [...]
Qu’est-ce que c’est?
Check out the ingredients we had at chef school tonight… What could they be destined for? More on the finished product on Saturday, after consumption…. – Post From My iPhone Tweet
Top Chef – London (Ontario)
(thanks to Cathy who already wrote a post about this on her blog. If it weren’t a private blog, I would totally make a link here since you already did all the hard work!) Every spring, Neil and I get together with our friends Cathy and Steve (and their daughters Charlotte and Sophia) from Grand [...]
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