Okay, okay, we didn't make this at school. I made it for dinner tonight and Carnet loved it. I made 2 whole branzinis (gutted and heads cut off) stuffed with thinly sliced lemons, fresh dill, and sauteed leeks, topped with really good olive oil and a bit of ghee, and steamed in an incredible semillon/sauvignon …
Continue reading Day 23 – More lamb and rabbit, along with some fab dinners at home
I'm late on the posts from last week. In fact, that's the story of my life lately. Late to the party. I wish I had more time to spend on school, practicing butchery, and cooking. But, life isn't that neat. It's messy - like many kitchens. No matter. I'm bound and determined to be a …
Continue reading Days 21 and 22 – More Poultry, Game meat and Veal
MMMMM, baby back ribs. Chef Peter made a great spice rub on these and I chowed. I can't believe I'm such a meat eater these days. The spice rub: lots of paprika as a good foundation, black pepper, cayenne, white pepper, sugar, garlic powder, onion powder, thyme and ?. I forgot the last ingredient …
My awesome husband bought us tickets to "Peaches and Tango" at Farmer Al's Frog Hollow Farm on Saturday night. Unfortunately, Carnet had to go out of town, so Bobbie was the lucky recipient of Carnet's ticket. Peaches and Tango was a fundraiser for Alice Waters' Edible Schoolyard, a project of the Chez Panisse Foundation in …
Continue reading Day 17 (and Saturday) – Beef, Peaches and Tango, and Richard Blais
Hello family and friends! This is my first foray into food blogging. I hope you'll enjoy reading about my cooking experiences over the next 6 months at The French Culinary Institute. Then, who knows what will happen. Hopefully, one day you'll visit my restaurant in Hawaii, where I'll be wearing a salty apron.
Salty Apron 