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 [...]
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Chef school tip #1: Beurre manié
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 [...]
Last days to (maybe) win with Aga….
(photo courtesy of the Aga website) Click here to enter the Aga contest! You could win a trip for two to England, attend an Aga cooking class at Eckington Manor, tour the Cotswals region and tour the 300 year-old Aga factory! All you have to do is register for and attend an Aga demonstration at [...]
I *heart* macarons!
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 [...]
The sauce that just keeps on keeping on..
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 [...]
Mini Beef Wellingtons – revealed
Here they are! A day later the pastry was still light and fairly crispy and after reheating in a slow over (300 degrees F) they were cooked “to perfection” according to Neil. Mine, well it stayed in the oven a little longer, shall we say! (and ooops – there’s one there with the duxelles on [...]
