Mastering Cooking With MasterClass
Armed with an All Access Pass and a good set of pans
Skills Work Fruit Tart Finishing: Modern Apple Presentation Dominique Ansel Teaches French Pastry Fundamentals Chapter 08 I love how Dominique Ansel's classes are set up: each recipe is so in-depth that he spans the details of each part over the course of multiple lessons. While I wait to purchase everything needed for his tarts, I … Continue reading Skills work: Dominique Ansel’s Modern Apple Presentation
Recipe #6 Mini Madeleines Dominique Ansel Teaches French Pastry Fundamentals Chapter 03 I have been wanting a pastry chef Masterclass for a long time. I love cooking but there's just something magical about baking. I'm not talking about fancy cake decorating or cute cupcakes, which seem to be the American trend lately. I mean … Continue reading Recipe # 6 – Dominique Ansel’s Mini Madeleines
Recipe #5 Oven Roasting: Chicken Thomas Keller Teaches Cooking Techniques: Meats, Stocks, and Sauces Chapter 09 I'll admit it. This recipe was intimidating. Not as bad as the short ribs recipe that takes about a week of cooking and sitting and more cooking, but close. This chicken took me 4.5 days to make. About … Continue reading Recipe #5 – Thomas Keller’s Oven Roasted Chicken
Recipe #4 Saute: Weiner Schnitzel Thomas Keller Teaches Cooking Techniques: Meats, Stocks, and Sauces Chapter 04 Thomas Keller's Completed Weiner Schnitzel Note: Thomas Keller uses veal in his Weiner Schnitzel demonstration, but welcomes any meat to be used for the recipe. I chose pork, simply because it was the readiest available to me (along with … Continue reading Recipe #4 – Thomas Keller’s Weiner Schnitzel
Remember back in the beginning posts, I mentioned how I have a list of kitchen items I long for and my husband checks off one or two at Christmas? He just checked off a BIG one. One that I've drooled after for 2-3 years now. Knives. I'm that person who will rewind any cooking or … Continue reading An Early Christmas Present…
Recipe #3 Szechuan Chicken and Noodles Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home Chapter 11Gordon Ramsay's completed Szechuan Chicken and Noodles As a reminder from when I cooked the Roasted Whole Chicken in the last post, I made the chicken with freshly ground pepper, as I couldn't get my hands on Szechuan … Continue reading Recipe #3: Gordon Ramsay’s Szechuan Chicken and Noodles
Recipe #2 Szechuan Roasted Whole Chicken Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home Chapter 09 Gordon Ramsay's Completed Roasted Whole Chicken NOTE: Before I get into the details of this recipe, I have to say that after much looking I discovered that szechuan pepper is both very hard to find in stores and … Continue reading Recipe #2: Gordon Ramsay’s Szechuan Roasted Whole Chicken
Recipe #1: Chicken Paillard Thomas Keller Cooking Techniques II: Meats, Stocks, and Sauces Chapter 03 With Sauce Vierge, Chapter 19 Thomas Keller's completed Chicken Paillard Dish Today I decided to tackle Thomas Keller's Chicken Paillard. I started by making the topping, his sauce vierge found in Chapter 19, since he already had it made at the start of … Continue reading Recipe #1: Thomas Keller’s Chicken Paillard
Last post, I gave you a peek at who I am. You already know what MasterClass is (Right? If you don't, go to MasterClass.com and check them out - I can't possibly rave about them more!) But I realized we're still missing a key player in this venture: My Kitchen. Since none of this is … Continue reading The Setting: My Kitchen
My Goal: To tackle all the recipes by the amazing chefs who have put forth a MasterClass. Thomas Keller. Gordon Ramsay. Wolfgang Puck. Alice Waters. Dominique Ansel. And every chef that is added to the roster in the future. But who am I? I am a thirty-year-old novelist (I write mostly about fictional chefs) and … Continue reading Mastering Cooking through MasterClass: The Introduction
Mastering Cooking With MasterClass 