Blogs Posts on "Beef Pork Lamb And Veal"

Beef Dip by Whisk: a food blog on Oct 26, 2009Here 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...

Whisk Wednesdays—Carre d'Agneau (Rack of Lamb) by Whisk: a food blog on Sep 30, 2009This rack of lamb is the second-last recipe as part of the Basic Cuisine curriculum that I've been following. The hardest part is preparing the rack. Watch this video to see how to "French" a rack of lamb. Then, it's just a matter of searing the meat...

Whisk Wednesdays—Grenadins de Veau au Coulis de Celeri-Rave (Veal with Celery Root Cream Sauce) by Whisk: a food blog on Sep 16, 2009It seems these last recipes in the curriculum are strictly a review of techniques already learned. They don't contain much history or interest, but are good practice for the impending exam. Grenadins de veau are thick veal fillet steaks laced with po...

Whisk Wednesdays—Mignons de Porc Arlonaise (Pork Tenderloins with Beer) by Whisk: a food blog on Jul 29, 2009This pork tenderloin with beer dish is a crowd pleaser. But not for the cook since it involved turning the potatoes! Now if I weren't going through this Le Cordon Bleu curriculum, I wouldn't bother turning the potatoes into the perfectly seven-sided...

Whisk Wednesdays—Longe de Porc aux Pruneaux (Roast Pork Loin with Prunes) by Whisk: a food blog on Jun 3, 2009Pigs, prunes and potatoes. Not very inspiring. But Longe de Porc aux Pruneaux (Roast Pork Loin with Prunes) is tasty…if you like prunes. First, you butterfly the pork so that you can shimmy all the prunes in the middle. Then you tie up (and curse...

Whisk Wednesdays—Rouelles de Veau Bourgeoise (Veal Shanks with Pearl Onions and Mushrooms) by Whisk: a food blog on May 15, 2009"Holed bone" is on the menu this week, better known as Osso Bucco (or Ossobucco). The meat comes from the back leg of the veal, called the shank, and the bone marrow is part of the appeal of the dish, which is best eaten with a marrow spoon. "… the...