Preserved tangerines are not as common as lemons and limes. For that reason I’m the most curious and excited to discover what they’ll taste like. Don’t get me wrong, I’m not ambivalent about the Meyer lemons with juniper or the sweet limes with bay leaf & peppercorns by any means! I will be doing a lot of preserved citrus experimenting in the next few months… Continue reading
Preserved lemons and limes are a common condiment in Moroccan and North African cuisine. Their use spread to France and then beyond…The flavour is mildly tart but intensely lemony and is often paired with olives, artichokes, seafood, veal, chicken and rice.
The pulp of the fruit can be used in stews and sauces, but the biggest prize is the peel… Continue reading
After a bit of a delay, I have a couple of photos (and my first-ever video) of the Laminated Doughs course I took at NWCAV a few weekends ago. Chef Tim is an accomplished chef and a great teacher — just watch how he rolls those crescent-shaped rolls…
Croissants: Were they named after the shape, or shaped after the name?
Caesar salad has nothing to do with Julius Caesar, Italy, or, for that matter, Europe at large. There are a number of different stories about its “invention,” almost all of which take place in California. Its first recorded appearance is on a LA restaurant menu from 1946.
Which is why I was a bit surprised to see it on our French Culinary School curriculum, Week 1. But by the time we were back at our desks, chomping on the most substantial food we had made as of yet, I had made a few key discoveries related to Caesar salad: