Posted in March 2012

Making Duck Confit

Making Duck Confit

Did you think I disappeared? I know you didn’t think I stopped cooking…that would be crazy! Two weeks ago we had poultry night. When Duck Confit was explained to our class at L’Academie de Cuisine, I immediately wanted to make it. I knew it would be challenging and time consuming, but it just seemed like one … Continue reading

Making Smoked Salmon Eggs Benedict

Making Smoked Salmon Eggs Benedict

I love you Eggs Benedict. I love you in all your varieties. I love you with your traditional Canadian bacon. I love you with smoked salmon, tomatoes and bacon, and crab cakes. I love your oozy poached eggs and your lemony hollandaise sauce. I love your english muffin, but I’ll take you on a biscuit, too. This … Continue reading

How to Make Gnocchi

How to Make Gnocchi

My family has a history with gnocchi. We lived in Italy for two years when I was younger. While there, my parents took a cooking class from an Italian women named Miriam. The class was in Miriam’s kitchen where they would watch Miriam cook, practice, and most importantly…eat. The class they still talk about was … Continue reading

Cooking Class Day 6 – Potatoes

Cooking Class Day 6 – Potatoes

This week at L’Academie de Cuisine, our class was all about potatoes. We made: Potatoes Gratin Dauphinois – amazing potatoes gratin from the Dauphinois region of France. Made with lots of cream and cheese (basically a swimming pool of creamy cheese). Made with higher starch potatoes such as Russet or Idaho. Baked until brown on … Continue reading