Duck confit is a food that gets a lot of hype in the gourmet world. People rave about it and fine dining restaurants usually have it in at least one dish on the menu (if not several). It is usually not served as a stand alone dish, but as a smaller component of the dish due [...]
Archive for March, 2008
Duck Confit
Posted in Culinary School, tagged duck confit, duck fat on March 31, 2008 | 2 Comments »
Pizza Dough
Posted in Home Cooking, tagged kneading, Pizza dough, yeast on March 30, 2008 | Leave a Comment »
Just made my first pizza dough today. I was inspired by a class last week where we made the French version of pizza dough. I changed the recipe around a little and it came out amazing! Would have taken pictures, but there was none left (sorry).
The basic dough recipe is in the “Recipe” section. I [...]
Restaurant Trail – Number 1
Posted in Restaurants, tagged chef, externship, Restaurant kitchen, trail on March 29, 2008 | Leave a Comment »
Part of my culinary education is to complete an externship. This is on-the-job training, for no pay, where I learn what it would be like to work in the industry. In order to decide where I will do my externship, I must ‘trail’. A trail for a restaurant is going in for an entire shift, [...]
Food Network Lunch
Posted in Dining Out on March 28, 2008 | 1 Comment »
Yes that’s right, I had lunch at the food network today – and it was awesome. It was part of winning a scholarship sweepstakes from the Food Network to attend culinary school. I entered on a whim last summer and got an email two months later to congratulate me – crazy right? I never win anything.
The [...]
Sauerkraut and Bratwurst
Posted in Culinary School on March 27, 2008 | 2 Comments »
Today we prepared dishes from Northeast regions in France, Alsace and Lorraine. The foods that define their region are Pork, Duck, Geese, Game, and Cheese.
We prepared the signature dish from this region, Choucroute Garni. “Choucroute” means sauerkraut in French. The “garni” means the meats – usually sausages and aged meats, or duck confit – that traditionally [...]
