Pork Confit - Part 1: A Fine Brine for Swine admin April 25, 2007 Add Comment French Cuisine, Pork Edit Well, as you may have read in another post a few days ago, I’m getting ready to leave for Sonoma for the Dry Creek Valley “Passport” event.... Read More
Croque Monsieur… King of the open-face sandwich! admin April 13, 2007 Add Comment Breads, Cheese, French Cuisine, Sauces Edit Easier to make than pronounce (croak-mon-sir), this is world’s most famous open-face sandwich. According to my French sandwich sources (Wiki... Read More
Cheese Soufflé – Rising to the Occasion admin April 11, 2007 Add Comment Cheese, French Cuisine Edit I’m going to let you in on a little secret. Soufflés are easy. Yes, I said it…easy. Especially the cheese soufflé I demo in this video recip... Read More
Béchamel Sauce - Let’s Turn This “Mother” Out! admin April 05, 2007 Add Comment French Cuisine, Sauces Edit This is the sauce I mentioned in the Broccoli post yesterday, and no, I hadn’t posted it. So here you go. This is one of the five “Mother Sa... Read More
Mushroom Gravy – Quick, somebody find me a slice of meatloaf! admin March 30, 2007 Add Comment French Cuisine, Sauces Edit My mother just reminded me that I promised a mushroom gravy recipe clip when I did the meatloaf demo. So, here you go; better late than neve... Read More
Tarragon Aioli – Keeping it real! admin March 22, 2007 Add Comment Dressings, French Cuisine, Sauces Edit Many of you have never had real “aioli.” Oh, you’ve probably had garlic flavored mayonnaise-based sauces and dips many times. But today we’r... Read More
Hollandaise 101 – Can a sauce really sense fear? admin March 05, 2007 Add Comment French Cuisine, Sauces Edit Re-run alert! Yes, viewers to my old blog may have seen this clip before, but it’s such a key sauce to master, I wanted to have it on this n... Read More
Tuna “Tataki” Provencal – The difference between fusion and confusion admin February 28, 2007 Add Comment Asian Cuisine, French Cuisine, Seafood Edit “Fusion” cuisine is nothing new. For many years Chefs have been combining aspects from different cuisines to create new and exciting combina... Read More
Dijon Pan Jus admin February 23, 2007 Add Comment French Cuisine, Sauces Edit Sorry to keep you waiting! Here is the sauce clip as promised. This technique is so crucial since it allows for a very fast and elegant sauc... Read More
Spicy Mediterranean Chicken with Sausage Stuffed Cherry Peppers admin February 12, 2007 Add Comment Chicken, French Cuisine, Italian Cuisine, Mediterranean Cuisine, Spanish Cuisine, Spicy, Stews, Vegetables Edit A culinary tour of the Mediterranean! Succulent Chicken thighs, artichoke hearts, olive, pepperoncini, and sausage stuffed cherry peppers! ... Read More
The Citronette – Why do they call it “Lemon Vinaigrette?” admin February 10, 2007 Add Comment Dressings, French Cuisine, Sauces Edit Remember that post I did recently where I said how stupid it is for Chefs to argue over terms and names for dishes? Well, forget all that! N... Read More
Duck Confit Part 2: Crisp and Sauce admin February 09, 2007 Add Comment Duck, French Cuisine, Sauces Edit In part one of this lesson, we prepped and roasted the duck. In this second part you’ll see how we finish this dish. You’ll also learn how ... Read More
Duck Confit Part 1: Prep and Roast admin February 09, 2007 Add Comment Duck, French Cuisine Edit Duck Confit is one of the World’s great culinary experiences. “Confit” is an ancient French technique of cooking and preserving meat in its ... Read More
Steak au Poivre “Pepper Steak” admin February 09, 2007 Add Comment Beef, French Cuisine, Sauces Edit This clip was already been posted on the site when we first started, but since there is a good chance many of our newer viewers have not see... Read More