Blogs Posts on "Lcbath"

Whisk Wednesdays—Beignets aux Pommes, Sauce Abricot (Apple Fritters with Apricot Sauce) by Whisk: a food blog on Oct 7, 2009This 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...

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—Pets de Nonnes (Choux Pastry Fritters with Apricot Sauce) by Whisk: a food blog on Sep 23, 2009This recipe, literally translated, means "nun's farts"! Choux pastry is deep-fried and sprinkled with confectioners' sugar much like a doughnut. The story is that a nun accidentally dropped a ball of choux paste into a kettle of hot oil. Instead of t...

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—Spiced Shrimp Balls by Whisk: a food blog on Sep 9, 2009Sweetbread fritters were supposed to be on the menu today. However, they weren't something I wanted to taste, but may have to if they're on the list of recipes at Le Cordon Bleu Ottawa. Instead, the Whisk Wednesdays group decided Spiced Shrimp Balls...

Whisk Wednesdays—Biscuit de Savoie (Sponge Cake) by Whisk: a food blog on Sep 2, 2009Savoy (pronounced Savwa) Cake, or Sponge Cake, dates back to the 18th century and is a simple cake using five pantry ingredients. The only odd ingredient is potato flour, which helps produce a more tender cake. Although similar to a pound cake, it's...

Whisk Wednesdays—Coquelets sur Canapés (Roast Squab Chickens with Chicken Liver Canapés and Mushrooms) by Whisk: a food blog on Aug 26, 2009Squab, a euphemism for a 4-week old, tender nestling pigeon is on the menu this week. I've only fed pigeons, never eaten one so it was a new adventure for me! Along with the squab, I prepared a partridge and a regular chicken for comparison. The bir...

Whisk Wednesdays—Gaspacho (Gazpacho) by Whisk: a food blog on Aug 22, 2009For such a simple recipe, Gazpacho has a lot of history dating back to the Middle Ages in Andalucia. An Iberian peasant woman in the Andalucian region in southern Spain, soaks her days-old homemade bread in some water in the earthenware mortar that h...

Whisk Wednesdays—Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce) by Whisk: a food blog on Aug 12, 2009A profiterole (pronounced pruh-FIHT-uh-rohl, but I like to say "olé" at the end for flair) has its own fairly strict definition that's not to be confused with cream puffs. You must scoop vanilla ice cream (not whipped or pastry cream) inside a delic...

Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise) by Whisk: a food blog on Aug 2, 2009Paul Brent, a seasoned and well-respected reporter in the Ottawa area, called me on Wednesday to see if I would like to be interviewed for a segment about blogging, cookbooks and Julie and Julia. The next day, he came to my home to film me making a r...