The Culinary Tales Week 31: Vive La France!
Finally, we reached the last official class before we embarked on real-life practice during “rotation.” International class was supposed to push us even…
Lobster Souffle with Dill Veloute Sauce
I love this recipe. It’s delicious, decadent yet not too many calories. (As long as you watch your portions… it’s so good you will want…
Foodie on a Diet: Battle of the Bulge
I love watching “American Ninja Warrior”; it’s a celebration of of mental and physical strength. Plus it’s really a lot of fun. One night…
The Culinary Tales Week 30: Better Lucky Than Good
At long last we came to the final week of garde manger. I don’t think there was a single soul who didn’t want that…
Chicken Tagine with Couscous
I was going to post this recipe in a couple of weeks but I made it this weekend and people have been bugging me for the…
Tricia’s Ras El Hanout Blend
Ras el hanout is a blend of spices used across North Africa. It means “top of the shop,” referring to the fact that a shopowner’s best…
The Culinary Tales Week 29 1/2: Grape Expectations
Garde Manger was proving to be a challenging track, and what gave me extra incentive to look forward to the weekend was Wine class on…
The Culinary Tales Week 29: It Takes A Village
Week Five of Garde Manger was mercifully easy. First, we were given a mini-test on consomme and those who got As got to…
The Culinary Tales Week 28: Weiner Wonderland
We had reached week four of the term, and it was kicking my butt. The food production was a challenge all by itself, then we…
The Culinary Tales Week 27: Another One Bites the Dust
Week 3 Garde Manger was a bit of a slow week, as we only had to present sandwich and Italian buffets and make salads. …