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The Big Book of Sides – Rick Rodgers

January 28, 2016
Cookbooks
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I have been looking for a book like this for a long time. In fact, I own several cookbooks that are dedicated to side dishes. None are as good as The Big Book of Sides. It contains 450 recipes for…

Pork Scaloppine with Marsala-Porcini Sauce

January 25, 2016
Pork
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This is one of those dishes that is not only good-tasting, simple to prepare, and is also photogenic. If you are looking for a dish that is an alternative to something marsala then this is it. The stock created by boiling…

Sear-Roasted Salmon Fillet with Rosemarie Beurre Blanc Sauce

January 15, 2016
Fish & Seafood
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The problem with nice thick salmon fillets is how to cook them. If the fillet is more than about an inch thick then you are faced with a quandary: Sautéing until the surface is nicely done leaves the center almost raw.…

Beurre Blanc Sauce

January 14, 2016
Sauces and Stocks
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Beurre Blanc is a white wine and butter sauce that goes really well with any seafood. It has a reputation of being difficult to prepare but I'm going to show to a trick taught to me by a French chef…

What Does ‘Coat the Back of a Spoon’ Mean?

January 12, 2016
Kitchen 101
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Many recipes contain the instruction thicken until it coats the back of a spoon Place a spoon - wood, metal, plastic, it doesn't matter - in the mixture. Remove it and and run your finger across the back of the…

Gouda Mac and Cheese

January 10, 2016
Pasta and Risotto
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I was sitting in one of my favorite restaurants looking over the menu when I noticed a new item: Gouda Mac and Cheese...$14 It sounded interesting, but fourteen dollars? No Way. I can make it myself for a tenth of…

Pâtisserie at Home – Will Torrent

This is one of the books I bought when I decided to learn to make French pastries. My normal practice when embarking on learning a new subject is to buy two or three books on it, knowing that the first…

Sauce Choron

December 15, 2015
Sauces and Stocks
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Sauce Choron is one of the 'child' sauces of Hollandaise. I love it on steak. I get these really wonderfully tender filet mignons, but as you know, tenderloin is not the most flavorful cut of beef. A sauce fixes that.…

Classic Cooking Academy was a Great Experience

December 10, 2015
Uncategorized
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Consider this my emphatic personal endorsement of Classic Cooking Academy in Scottsdale, Arizona. I just finished the 24-week Practical Series and without a doubt it was well worth the time and money. I consider myself a pretty decent home chef,…

Sauce Béarnaise

November 28, 2015
Sauces and Stocks
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Hollandaise sauce is called a mother sauce because it is used as the starting point for many other sauces, one of which is Sauce Béarnaise. Sauce Béarnaise and steak is a match made in heaven. It is also great on…