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 …
Okay, so we didn't drink this champagne at school. It was at the start of our Wednesday night celebration. If you can find this champagne, I highly recommend buying it. In a world where champagne has become so commercialized and additive'd, thanks in great part to the U.S. palette and the CA sparkling wine producers, …
Thanks for the guest post on Sunday, Carnet! We are both so busy I didn't even get a real flavor of what it was like in Bangalore until I read the post. I am now craving Indian food. But, not enough to pass up Bar Bambino this evening for a celebratory dinner with Brian and …
Greetings SaltyApron readers. I'm sneaking in for a quick guest post while Rachel is practicing how to filet a Flounder for a big week at FCI. Wed is big test at school and she's in focus mode. I wonder if she'll even notice I posted on her blog 🙂 My theme for this post is …
Up until this point, I haven't had much time for reflection on 7 weeks of culinary school, so I thought I'd take a moment - more for me, than anyone else - to put down some thoughts while I'm enjoying a quick salmon lunch I made for myself (pictured, above). My life seems to be …
Continue reading Saturday, August 20 – Thoughts on my life and cooking
So, I probably shouldn't have said, "This is the best day ever!" before we actually made anything. But, I was hungry that morning and cheese tasting could not have come at a better time. Above, Chef Tomm is slicing different goat, sheep, and cow's milk cheeses for our tasting pleasure. Prior to that, we tasted …
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