Scrambled Eggs, French Style
When making French scrambled eggs You use a double boiler instead of a frying pan. Egg yolks will fully cook at 145F and egg whites will fully cook at 155F. Egg whites are all protein, and when you apply high…
Book Review: Impossible To Easy, Robert Irvine
If you have watched Restaurant Impossible starring Robert Irvine on the Food Channel, they you have probably marveled at the way he so effortlessly prepares dishes that are great tasting and look beautiful. This book is full of his own…
How to Make Chicken Stock
Chicken stock is known as Fond de Cuisine in French cooking - in other words, the foundation. The method described here is not the only way to make chicken stock. How you chose to make chicken stock will depend upon…
Grilled Chicken, Sausage and Sage Skewers
Grilled Chicken, Sausage and Sage Skewers Cuisine: Tuscan Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 4 skewers This is a great summer dish that takes almost no time to prepare, and it is also…
Rosemary and Garlic Infused Olive Oil
When a recipe called for Rosemary and Garlic infused olive oil there is no need to buy it. Rosemary and Garlic infused olive oil is easy and inexpensive to make. I always have olive oil. I always have garlic. Rosemary…
Bordelaise Sauce
Bordelaise sauce is one of the mother sauces, meaning that many other sauces can be made from a mother sauce. Bordelaise sauce is is great on beef, veal, or pork. It is really easy to make, and is one of…
Maple-Glazed Carrots
My wife said, "I normally don't like cooked carrots but these great!" Really, these are very tasty and almost could not be simpler to make. 1.5 pounds carrots 1 cup water 2 tablespoons butter 2 tablespoon maple syrup 1 teaspoon…
Demi Glace
Demi-Glace is is rich brown sauce that is usually used as a base for other sauces. Demi Glace is normally created by starting with a high quality beef for veal stock and reducing it by approximately half. Making demi-glace is…
Cooking School, Session 2: Knife Skills
I learned so much at yesterday's class at Classic Cooking Academy. I learned that I have been trying to sharpen my knife using a steel THE COMPLETELY WRONG WAY. I learned about knife metals. I learned how to properly slice…