Rouxbe Online Cooking School Blog

It’s my pleasure to introduce the second chef to our Community section, Dino Renaerts. Dino is not only one of Vancouver’s top chefs and sommelier, he also happens to be a “stand-up” individual. I know this because I had the great pleasure to work with Dino when I first started out in my culinary journey. Dino taught me that even though cooking can be intense and challenging, it can also be a lot of fun. Dino always took the time to share his knowledge and his passion for food with me and for that I am grateful. Now he is going to share that with all of you.

This weeks’ recipes are dedicated to all of you who asked us for a few more challenging recipes. So these are not for those in a hurry. These recipes are for those special weekends where you might like to spend a bit more time turning your home kitchen into a professional restaurant. Whatever the occasion, these upcoming recipes are sure to give you some inspiration and to generate a few “wows” from your guests.

The first recipe is Slow Roasted Lamb Loin, part one of a four part taster menu from Dino. Throughout the next few weeks we will be giving you the other 3 parts to this fabulous taster menu.

Dino has even taught us a few butchery skills that we will are passing on to you. In our skill and technique video we will show you how to “Debone a Lamb Loin” [what is a lamb loin, you ask...don't worry there is a Drill-down on that as well]. Although you can get the butcher to do this for you, I can tell you it is much more satisfying to do it yourself. Trust me, the first few times I did this, I felt like a bit of a rock star.

To make all of Chef Dino’s delicious recipes, you will need to have some Demi-Glace. You will also need Chicken Stock. Yes that’s right! If you want to cook like a pro, you need to start making the stocks that are used everyday to create five-star sauces. While making your own stock may seem like a rather long process, it is certainly not a very difficult one and it will make your whole house smell wonderful. You can buy Demi-Glace at some specialty markets, but it is usually not very good and it’s quite expensive. If there is just one thing that I could convince you to do…just once, it would be to make a batch of Demi-Glace. My recipe, though it is not the true way to make Demi-Glace, it is however, how many chefs make it today. This recipe is a cross between Glace de Viande and Demi and is the base for most sauces that you enjoy in fancier restaurants. You will never go back to using store bought bases once you’ve mastered our chicken and Demi-Glace stocks. Just do it :). You can thank me later.

If you make just one batch and freeze it, you will have months and months of Demi-Glace. You only ever need a small amount, but the flavor that is added is immeasurable.

Hope you enjoy this weeks recipes and even though they may seem challenging to some, you can do it! Rouxbe and I are here to walk you through it, step-by-step.

Ciao, have a super week!

Dawn