Posted in February 2012

Making Quinoa: Lessons Learned

Making Quinoa: Lessons Learned

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

Making Creamy Polenta: Lessons Learned

Making Creamy Polenta: Lessons Learned

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

Risotto: Lessons Learned

Risotto: Lessons Learned

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

Cooking Class Day 5 – Grains

Cooking Class Day 5 – Grains

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

Vegetable Tempura: Lessons Learned

Vegetable Tempura: Lessons Learned

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

What’s cooking this weekend…

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

Cooking Class Day 4 – Greens and Mushrooms

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

Link of Interest – Parmesan Stock from TheKitchn.Com

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)!

Cooking Class Day 3- Vegetables

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