(image – Creative Commons via Cookipedia) The Food.com Kitchen dictionary gives the following definition: Beurre manié (French “kneaded butter”) is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié […]
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 […]
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 […]
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 […]
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, […]
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