Cooking School, Week 12: This is the End, Part 1
This is a retrospective that arrives a few weeks late — but nonetheless now here and still vivid. Our final dish was a whole roast lamb leg stuffed with sauteed […]
This is a retrospective that arrives a few weeks late — but nonetheless now here and still vivid. Our final dish was a whole roast lamb leg stuffed with sauteed […]
For the second-to-last class of the semester, we pulled off a dish crafted with the winter in mind in the basement kitchen lab in 33C weather. Only a fear of […]
This week’s recipe was a simply-prepared recipe made with decadent ingredients: beef stroganoff. Exactly how easy? Tenderloin strips are seasoned with salt and pepper, barely seared on a hot pan, […]
The perfect roast chicken is a weeknight dinner of wondrous qualities. Done correctly, crisp, flavourful skin yields to reveal succulent meat. The thigh is luscious. The breast, too, is plump […]
I walked into the hallowed halls of George Brown early this week, and – like the keener that I am – decided to start prep early. As it would happen, […]
This week’s highlight was the culinary equivalent to ripping the tablecloth off a fully-loaded table: skinning a trout fillet. It starts with a fillet skin-side down, with the tail away […]
This week’s creation was a lasagne al forno, with a demoed mixed green salad and garlic bread; a meal designed with the home cook in mind. I will rename this […]
The most daunting of restaurant tasks one can accomplish is quickly selecting the right things on the menu. It involves a careful calculation of one’s appetizer, main, dessert and drink […]
A hasty retreat from work and a rather rushed change in the bathrooms of George Brown saw me walk into my second class with (thankfully) German precision. I do not […]
Pack you knives and go. This is my knife roll so far. From left to right, top to bottom there’s: a honing steel, 6 steel pinch pots, dry measuring cups, […]