As mentioned yesterday, I cooked fish en papillote (parchment paper) today. Anne got the salmon and Rachelle and I got the striped bass for our fishes. I wish we would have had the chance to fillet this sea bass that Level 5 got today: Nonetheless, our dishes were spectacular with salmon and striped bass and …
Continue reading Day 58 – Bass en papillote, an Italian-style dinner, and purple cauliflower
For the past 2 days, I have been smelling chocolate while we cook. It's most definitely from the pastry folks in the pastry program and today it got the better of me. I begged Chef Tomm to include chocolate chip cookies in my menu of salad nicoise and thick cut pork chops with greenpeppercorn sauce …
The latter half of this week was a bit of a blur. Our friend Matthew was in town, so we had some late nights (and great food and wine, of course). Also what added to the late nights were that I staged (essentially, interned/worked for free) in two different fabulous San Francisco restaurants: Commonwealth and …
Continue reading Days 53, 54, 55, coffee roasting and two stages
Days 50 and 51 were last Thursday and Friday. It was pretty much more of the same as we'd been doing in Level III - 2 dishes a day under time pressure, plus a second day of Sous Vide thrown in on Friday. On the Day 2 of Sous Vide, we tasted our short ribs …
Continue reading Days 50, 51 and 52 – More Sous Vide, BLTs (at home) and creme puffs!
So, I don't really have any "new" shots of food from school, as we've been rotating many of the items I've already posted pictures of in the past. This feature picture is Branzino with a sauce Americain. Sauce Americain is made by sauteeing lobster shells & legs, and shrimp shells; adding carrots, onions, and garlic; …
Continue reading Days 48 and 49 – More time pressure in the kitchen and some delights at home
Yesterday was day 1 of Sous Vide, which means "under pressure" in French. Can you tell which steak was seared in a pan and put in the oven and which one was sous vide and then seared on the outside for a quick minute afterwards? Each of the steaks and pieces on the right in …
Thanks Rach for letting me drop in again to talk about food, love, and life. When we started this whole culinary school journey Rachel and I had a couple long discussions about what we both expected from this experience. As many of our friends have known for many years, we both love to cook… for …
I have been woefully remiss in posting this past week, so this is going to be a long post. I’m going to start out with a recipe of my new favorite dessert (of the week) – the lemon tart. The filling in this tart is fabulous, as it contains about 4-5 fresh lemons! I’m still …
Salty Apron 