One of the grains we prepared in cooking class at L’Academie de Cuisine last week was quinoa. Quinoa comes to us from South America, and was referred to as the “mother grain” by the Incans who used it as their main source of sustenance. Quinoa is loaded with manganese, magnesium, folate, phosphorus, tryptophan, and protein. As … Continue reading »
One of the dishes we learned in our grains cooking class this week was Polenta. As “research”, I ordered the Creamy Mascarpone Polenta at Ozzie’s, Friday night. It was delicious, and makes me want to try making something similar such as Mario Batali’s Polenta con Mascarpone recipe. Polenta is made of ground corn. At the market you may be … Continue reading »
This week in cooking class, one of the recipes we made was risotto. I was immediately excited about this one, because I love risotto, and I have many family members who do as well. Risotto is made with special rice- usually Arborio or Carnaroli rice from Italy, which have a high starch content and help … Continue reading »
This was week 5 of my cooking classes at L’Academie de Cuisine. I can’t believe five weeks have gone by already! I am loving every minute of this class, and I am really trying to make the most of what I am learning, by practicing as many of the dishes we discuss in class as … Continue reading »
Today, I attempted to try my own version of the Caesar Salad we learned in last week’s cooking class at L’Academie de Cuisine. I picked up some Baby Romaine Lettuce at the store over the weekend for my salad. In class we used the traditional heads of Romaine, but when I was shopping for my … Continue reading »
I am labeling these post-cooking reviews as “Lessons Learned”, after a sweet gift my cousin Katherine gave my husband when I started my cooking classes. She gave him two of these personalized containers so he could take my cooking school homework to work for lunch. As planned, I made Vegetable Tempura on Friday night for … Continue reading »
This weekend, I am hoping to try out two recipes from cooking class this week: Vegetable Tempura and Caesar Salad with Parmesan Lollipops. To accompany the Vegetable Tempura, I’ll be making Slow Roasted Salmon, Alton Brown’s Oven Baked Brown Rice (this is the easiest and most delicious way to cook brown rice, in my opinion), … Continue reading »
Class #4 at L’Academie de Cuisine was probably the shortest class so far, but definitely not lacking in deliciousness. Our focus this time was on “Greens and Mushrooms”. We started with a demonstration of Watercress Tempura (or “Vegetable Funnel Cakes” according to Chef Brian). When frying, it is important to use an oil with a high … Continue reading »
Soup Base Recipe: Parmesan Stock The Cheesemonger | The Kitchn. If you are interested in another variation on stock, check out this interesting version on thekitchn.com. You could easily make this a vegetarian stock or chicken based stock. Start saving your parmesan rinds (or send them to me)!
Hello friends and family, Last night’s cooking class was another busy night, this time exploring vegetable cookery. Our focus was on learning several techniques to cook vegetables and utilizing those techniques to make 5 dishes: Ratatouille, Parsnip puree, Braised endive, Parcooked haricot vert (green beans), and Cauliflower a la Greque. Chef Brian also made us … Continue reading »
