Whisk: a food blog
A blog dedicated to food, taste and life. Foodie working through a Cordon Bleu cooking school curriculum one class at a time, from apple pie to zabaglione and everything in-between.
Latest Blog Posts
- Time for Champagne! on Nov 19, 2009 in Le Cordon Bleu life
I passed! Image: FreeDigitalPhotos.net Whisk: a food blog This is just a summary. Visit my website for full links, other content, and more!
- Exams are Over on Nov 18, 2009 in Le Cordon Bleu life
Today, exams are over. I feel raw, going over every detail of what I could have done differently. My shaking hands at the end telling me this is tough. Taking a deep breath. Remembering the charms and good wishes in my pocket from my children...the w...
- Peanut Vermicelli on Nov 6, 2009 in Vegetables and Sides Fill the Freezer
I once worked beside a little-known, but top-notch take-out café called The Five Senses. Many times a week, I'd wander over at noon to see what the chef was cooking in his kitchen. Even though he worked the kitchen alone, he was able to create delic...
- Beef Dip on Oct 26, 2009 in Fall Beef Pork Lamb and Veal Fill the Freezer
Here is one of our family favorite meals both because it's tasty and easy to prepare. The secret ingredient is a package of onion soup mix! Shh...don't tell the chefs at Le Cordon Bleu! They would want you to make French Onion Soup from scratch and d...
- Week 5 at Le Cordon Bleu (Basic Cuisine) on Oct 22, 2009 in Le Cordon Bleu life
Time is flying by so fast here at Le Cordon Bleu. Week 5 seems long ago and was all about soups and compound butters. Well, "soup" is not the right term; "potage" is more accurate. Soup, a type of potage, is derived from the word souper, which means...
- Orange Pumpkin Loaf on Oct 16, 2009 in Fall Muffins and Breakfast Breads Pumpkin
This is a recipe from the production kitchen (the kitchen that handles staff meals and prepares ingredients for all the demos and practicals) at Le Cordon Bleu. I was there to practice filleting a Dover Sole and turning mushrooms, and Chef shared a p...
- Whisk Wednesdays—Beignets aux Pommes, Sauce Abricot (Apple Fritters with Apricot Sauce) on Oct 8, 2009 in Le Cordon Bleu Class 30 LCBatH Desserts
This recipe completes my goal of working through the Basic Cuisine curriculum on my own, in my own kitchen. I started my blog as a way of documenting my progress working through this Le Cordon Bleu curriculum, not knowing that I'd actually be attendi...
