Apple pie is an all time favourite in our house, so much so that on the odd occasion when my husband, so deprived of spending time in the kitchen, actually gets to cook, it’s an ancient Apple and Pear Marketing Board recipe for apple shortcake that he turns to. It’s good, too. As with everything … Continue reading
If you’re sensitive about eating anything that’s still at baby stage, except carrots, don’t read this. It contains a detailed description about boning, cooking and eating baby chickens and may offend some people. These tiny little critters sit in the palm of your hand so boning them is going to be like microsurgery. Chef Paul … Continue reading
I get into school early knowing that there is no overnight miracle that will have turned my puff pastry into anything remotely close to being useable. Chef Paul knows as well. He takes me into the prep kitchen where he has started a new batch for me. What can I say? I get my own … Continue reading
Canapes and a seasonal salad with a Roquefort dressing are on the menu. Tuna is one of my favourite fish so I’m looking forward to making Tartare de thon sur cuillere, tiny squares (brunoise) of tuna mixed with herbs, toasted seeds, ginger and other tasty morsels like Wasabi (the real kind) and served on Asian … Continue reading
My sister recently gave me my grandmother’s recipe books. I fell upon them hoping I would find some secret miracle recipe – Haggis for 200 didn’t quite do it but it sent me back in time
My first Le Cordon Bleu experience is over but it won’t be my last. We had our graduation ceremony today and are now proud owners of a Certificat de Cuisine de Base.
It’s nine weeks since the course started and this is the last formal class but by no means the last blog post. I’ll be sharing my exam experience and the two extra class being put on next week, which include food and wine matching.