Posted in Ingredients, New Recipes, What Chefs Really Eat! on November 19th, 2008 4 Comments »
You may have heard of Berkshire pork, it’s on the menu of many fancy restaurants, such as Spago’s in Beverley Hills or the French Laundry in California. It is also referred to as Kurobuta - meaning black pig in Japanese (Berkshire pork is very popular in Japan). Berkshire pork is a heritage breed of pig, […]
Posted in Cooking School, Ingredients, Video on November 18th, 2008 No Comments »
November 18, 2008: New Lesson on Egg Basics (Part 1)
Eggs are one of the most important ingredients in the kitchen. Despite their importance in cooking, many people don’t know a lot about eggs. Do you know how to determine the freshness of an egg? Have you ever tried peeling a hard-boiled egg and wondered […]
Posted in Ingredients, New Recipes, What Chefs Really Eat! on November 13th, 2008 2 Comments »
The other day we went shopping at Granville Island (our local farmer’s market). We stopped by the organics place and I picked up some gorgeous flat-leaf kale. I was actually on the hunt for collard greens but I couldn’t find them.
Now, I have cooked kale several times, but I usually just sauté it quickly - […]
Posted in Ingredients, New Recipes, What Chefs Really Eat! on November 8th, 2008 3 Comments »
The other day I had a craving for this lamb wrap that I often order at a local restaurant. The only unfortunate thing about this restaurant…is that they are often out of this particular wrap. So I decided to save myself the disappointment, and make my own version.
The only lamb I had was ground, but […]
Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
Try this recipe at Rouxbe.com
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