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Life & Death at Cordon Bleu
Second week over in my basic cuisine course at Le Cordon Bleu whew-hoo! I’ve been having to deal with dead animals and how I feel about eating and cooking them. I’m not normally squeamish but the...
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Lamb Presents
We made a dish today at Le Cordon Bleu, that was super yummy. I loved the theme of the recipe because I got to create each part as if it were a present. The lamb was wrapped in brik pastry, like one of...
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Easy French Breakfast: Baked Eggs
This recipe is extremely delicious, easy to prepare for a crowd, uses four main ingredients, and takes twenty minutes from start to finish – Viola! To go straight to the recipe scroll down to the...
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French Bistro Style Roast Chicken & Roasted Garlic Parsley Potatoes
If I can’t make my nephew Bohan eat every bite on his plate, then I’m not doing my job. Let’s face it, the toughest customers at every family get together are the ones below the age of five. Happily my...
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Feeding the Masses: Croque Monsieurs!
One of the responsibilities I have at the 3-star restaurant I cook at is to help make our staff lunch and dinners. We work from 8AM to 11PM with a two hour break in the middle and we are fed two meals...
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Sautéed Cerveaux (Fried Brains)
Our staff meals at the 3-star restaurant I cook at used to be reminiscent of traditional bistro fare. I remember looking forward to such entrees as moules frites, porc roti avec jus, poisson provencal...
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Holiday Menu
One day left until I leave Paris and get on a plane to San Francisco. Yipppeeeee!!!! Cooking in the 3-star restaurant I work at is unbearable right now. We are all dying to get out. This month we’ve...
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Coq Au Vin: Bistro Dinner for 8
While I was home in San Francisco – on vacation – my mother put me to work. “You wouldn’t mind cooking for just a few friends?” Three large dinner parties later I decided that bistro fare was a little...
View ArticleLa Chasse au Lièvre: Hunting Rabbit
Perhaps this video is a little untimely considering that Easter weekend is coming up, but the hunting season is coming to a close here in France and I wanted to share this rare look inside a 3-star...
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Côtelettes de Porc aux épices, Gratin de Patate Douce à l’Orange et au Gingembre
I’ve never seen sweet potatoes in Paris and when I spotted them today in the Monoprix (French Safeway) there were only two looking forlorn in a basket all by themselves. I had to save them. They’re...
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Salade de Carmine Braisée à l’Orange et Canard Fumé
I had smoked duck for the first time this weekend at a pizza restaurant of all places! I ordered a wild mushroom pizza with thin slices of smoked duck and it was delicious. I was so impressed with its...
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How To Stuff Sausage: Boudin Blanc
God forgive me for this video. It will either get passed around the Internet as a valuable guide to making sausage or used in 7th grade sex education classes. Even if I do rot in hell, it was a lot of...
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Suprême de Volaille Farcies aux Champignons Sauvages
Here it is – the moment you’ve all been waiting for – another chicken recipe! But, this one is special because it has a French title which automatically elevates it from mundane to elegant. Why is...
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Herb Crusted Standing Rib Roast, Yorkshire Pudding, Brussels Sprouts
I look forward to prime rib for one reason: yorkshire pudding. There’s nothing like slicing into a steak that melts in your mouth like butter, but I am partial to the little popovers that soak up all...
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Easter Dinner: Filet d’Agneau Du Boulanger
Lamb, lamb, lamb… Flipping through old cookbooks to find something different to serve for Easter dinner I came upon a recipe I made at Le Cordon Bleu during my Superior Cuisine course: Lamb Rib Roast...
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Poule au Pot Façon ‘Asiatique’
Thank Heavens for the French language. It sure makes “Chicken In A Pot” sound like something worthy of serving to a king. My Poule au Pot is a homemade whole chicken soup with asian herbs and spices...
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Mini Lamb Sliders with Harissa Sauce
And you thought sliders couldn't get any smaller. These are one bite lamb hamburgers with spicy tangy yogurt sauce and toasted cumin mini buns. Cute, huh? I'm catering a private appetizer party this...
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Beef Short rib Shortcakes with Cherry Balsamic Sauce
I don't know who picked up NYC and dropped it in Antarctica, but it is freezing out here. I mean, can't walk outside without a bank robber ski mask cold. I mean, ears falling off and hitting the...
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Braised Beef Shank with Rosemary Polenta
Restaurant Guy Savoy in Paris is famous for turning butcher cuts into delicious 3-Michelin star quality dishes. And man oh man do the French love offal and game. Nothing goes to waste. And why should...
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Roasted Sweet Dumpling Squash with Frisée & Warm Bacon Vinaigrette
I would never have bought this squash had the name not included ‘dumpling’. Why ‘dumpling’? Why not ‘stripe-y’ or ‘squash-a-licious’? It does melt in your mouth sort of like dumplings do, and I suppose...
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