Thomas Keller’s Cote de Boeuf and Blanched Asparagus

I have a confession - I don't cook steak if I can help it. Don't get me wrong, I LOVE steak. Like, if I had to choose one thing to eat for the rest of my life, it would probably be steak (topped with mushrooms and onions and cooked by my husband.) But I married … Continue reading Thomas Keller’s Cote de Boeuf and Blanched Asparagus →

Recipe #9 – Thomas Keller’s Scrambled Eggs (2 Ways)

Recipe #9 Scrambled Eggs (2 ways) Thomas Keller Teaches Cooking Techniques Chapter 23 Since we were on the topic of eggs in the last post, I decided to continue along his egg section and make scrambled eggs. Thomas Keller shows us how to make the classic American scrambled eggs (which I'll admit, might be classic … Continue reading Recipe #9 – Thomas Keller’s Scrambled Eggs (2 Ways) →

Skills work: Dominique Ansel’s Modern Apple Presentation

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 – Dominique Ansel’s Mini Madeleines

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 →