Another trick we learned in Chef School was how to use our (heart attack inducingly-expensive new knife set). Last year for his birthday, I signed Neil up for George Brown’s Knife Skills course and gave him the knives (because I am so nice!). In Culinary I, one of the first things we learned was how […]
Was wondering what to do with my green garlic that arrived in this week’s organic delivery…. I had made this chick-pea quinoa salad, courtesy of 101 cookbooks, before and it was delicious – I thought I might just substitute the red onion for my green garlic…. It was an excellent substitute – I made the […]
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 […]
Not macaroons, the coconut flavoured North American imposter with a deceptively similar name. No, macarons. These: The ones above were actually brought back from Laudrée in Paris by a parent at my school who knows and understands about my macaron addiction. This same parent gave me a gift certificate and three sample macarons from Chabichou […]
Last week’s Seafood Newburg left us with a lot of leftover sauce… What to do? 1. Purchase 2 lobsters on special from Grocery Gateway: 2. Sautée them in some a big dob of butter. 3. Slowly heat up the sauce with the sautéed lobster and voilà you have a lobster bisque-type dish. Delicious! (NB, we […]
what are you looking for?
- Paula on Les Petits Chefs: more than just cooking and eating tasty food!
- Mr. Neil on Les Petits Chefs: more than just cooking and eating tasty food!
- S on Les Petits Chefs: more than just cooking and eating tasty food!
- Diane M. on The Cookbook Store’s 12 best cookbooks of 2013 (and a giveaway!)
- Coco in the Kitchen on Cookbook Book Club: #dinnerwithNigella