The Culinary Tales Week 37: The Heat is On
It was time to put what we learned to practical use. The next 12 weeks of our curriculum required that we apply our new skills…
The Culinary Tales Week 36: Something’s Gotta Give
At last, the final week of International class was upon us, and I met it with alternating bouts of relief and fear. Glad to be one…
My Obsession with Spaghetti
People ask me all the time what my favorite dish is. They must have some expectation that I will say something fancy, like lobster thermidor or truffle-stuffed quail. Or…
The Culinary Tales Week 35: New World Orders
International cuisine comes home in our fifth week of the term and we tackled dishes from South America, the Caribbean, Mexico and America, including the ever…
How To Get Rid of Fruit Flies
Every so often, dozens of fruit flies descend on my kitchen like moths to a flame. Someone must have told them my cooking was good.…
The Culinary Tales Week 34: Hitting the Wall
At the halfway point of the term, I found myself with a B+. Really not surprising, I expected my production grade to be a…
The Culinary Tales Week 33: Beyond Borders
International Class can only be described as BRUTAL. The in-class work was a handful, to say the least, but we also had DAILY homework.…
The Melancholy Tale of Tom the Tomato
I was visiting a friend in Reno one weekend. As we drove around town, there was a thump thump thumping sound coming from the back. It took…
The Culinary Tales Week 32: Flavorama + Drama
Week One was tough, but nothing compared to what met us during Week Two, when we tackled cuisine from Morocco, Spain & Portugal, Germany, Belgium…
Guinness Risotto
1 tbsp canola oil 1 tbsp shallots, minced 1/2 cup arborio rice 1/4 cup Guinness extra stout 1/2 – 2 1/2 cups vegetable stock, warmed…