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Of all potato dishes in the world,
this is my absolute favorite !
Potatoes,
Balsamic Vinegar,
Garlic,
Onion,
Spicy Sausage,
Olive oil,
Chilies,
Scallion,
Kosher Salt,
Fresh Ground Pepper.
Cover potatoes, vinegar, salt and pepper with foil, steam in oven at 420 until soft.
Remove foil, add all other ingredients and roast until golden brown.
Bon Appetit ! Life is Good !
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So now, no more excuses like :
” I don’t have time to cook “,
or :
” I don’t know how to prepare Mexican food ”
If you or your partner can’t do this, sell your kitchen !
Bon Appetit ! Life is Good !
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Can you learn to cook online ?
The Escoffier School thinks so.
Excerpts from an article on “GigaOM” :
By Kevin Fitchard
“The Escoffier School for Culinary Arts has one hell of a namesake to live up to. Auguste Escoffier is the closest thing the cooking world has to a deity. He established the brigade system that governs all modern day professional kitchens. His pivotal Le Guide Culinairecodified French cuisine’s five mother sauces — from which all other sauces derive. The Escoffier School’s owners believe they can now impart some of the grand master’s wisdom on a new generation of cooks through an intensive online course.
Triumph Higher Education, which licenses the school’s name from the Escoffier Foundation, already has two brick-and-mortar professional cooking schools in Austin, Texas, and Boulder. Co. But this week it launched its online curriculum, modeling it after the online degree programs such as those offered by the University of Phoenix. The course costs $5,000, and while half its new enrollment is comprised of enthusiasts looking to learn the basics of cooking, the school’s core objective is to train the professional cooks that make up the rank and file of every restaurant kitchen.
At this point I should mention that I worked as a prep and line cook for several years in college. I had no formal training, and I’m certainly no chef, but I make a decent vinaigrette, can debone a chicken and have developed an unhealthy indifference toward open flame. I also carry the same baggage anyone who has learned to cook in a restaurant accrues.
Sure, your grandma can teach you to cook, but to learn how to cook professionally, there is no substitute for a hairy man in sweat-drenched chef whites bellowing in your ear, demanding to know how you could f#@k up a carrot brunoise.
Auguste Escoffier
I expressed my skepticism to Jeffrey Larson, Triumph’s director of admissions marketing and Brian Sherrill, its vice president technology – and they said they get that a lot. Cooking is such a hands-on profession, an entirely online curriculum seems counter-intuitive, said Sherrill said.
But Sherrill said no one is going to graduate from school’s two-to-four-month program and open their own restaurant. The idea is to teach the rudiments of cooking along with a healthy dose of French culinary theory and kitchen science to students wanting to start out a restaurant career, Sherrill said. Triumph expects its Escoffier graduates will develop the basic knowledge needed to…………”
Read the whole story HERE
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Híjole ! Que sabroso ! 🙂
This is one of my versions of pork belly tacos. I like the texture and taste better
than the usual carnita preparation. Simmer the belly slowly in salted water until
tender, then saute in olive oil with garlic and onion.
When golden brown, remove from heat and add sour orange juice. I also used
sour orange juice together with olive oil and salt and pepper for the salad dressing.
Bon Appetit ! Life is Good !
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“ Sauteed Vegetables In Cheddar Sauce “
If mom would have served the veggies like this,
there would not have been a problem in the first place 🙂
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Life is Good ! Enjoy your veggies !
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Poor people who go through life saying : Food? Yeah , whatever. 😦
Tonight’s dinner , another few ounces sticking to my rib’s.
” Osso Buco ” , this one made with beef shanks instead of veal shanks.
Bon Appetit ! Life is Good !
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Had leftover pasta from yesterday and did not feel to have a big production.
This hit the spot : Pasta, butter, eggs, kosher salt, sriracha, garlic powder.
Will call this dish officially ” Yellow ”
(Must use yellow china, no other color or garnish unless it’s yellow :-).
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Well, this morning, I found this:
Perigord pate, frozen bread roll, arugula, greek yoghurt, chili. radishes, avocado, seasoning.
Stuff to make a decent vinaigrette. 🙂
Life is good ! (More so at 2.30 am)
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” Pasta, Morcilla & Poached Egg “
(Morcilla = Blood Pudding, Blutwurst, Blood Sausage)
What a tasty, satifying dish. Familiar ingredients, not so familiar combination.
If you like morcilla, you’ll love this dish.
If you usually don’t like morcilla , you will probably still like this dish 🙂
Bon Appetit ! Life is Good !
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Slow Roasted Teriyaki “ Osso Buco ”
Here is what I cooked for myself (& Bella) after I read this half- assed article by a very prominent and famous TV chef/ judge on iron chef , that you have to braise veal shanks for a long time to make them edible.
What a load of crap, as usual, from one of our “recipe chefs ” on TV, most of which have no clue how to cook or be a “chef” in the real world.
Yes, a good traditionally braised Osso Buco can be a wonderful dish, but you lose most of the beautiful texture of the shank. In southern Germany and Austria we have a dish called “Gebratene Kalbshaxe” (usually and ideally spit roast ). Just season with salt and pepper, then SLOWLY !!! roast (whole shank or thickly sliced) until the connective tissues break down (at least 2.5 hours, often up to 4 hours) and you will have the most succulent, tasty, satisfying dish imaginable. During the last 15 minutes, baste liberally with teriyaki sauce.
Just goes to show that if you know and understand only part of something, to pass that on as the full truth will screw up the knowledge of the person who asked you for advise. Happens all the time with non-experienced so called “Chefs” and “Teachers”, who get all their knowledge and skills by sitting on a school bench instead of learning and, most important, experiencing, the facts, beauty and excitement of cooking in the real world, through observing and learning from REAL chefs in a REAL kitchen and soaking up the knowledge and skills offered to them with the passion of a real chef.
Bon Appetit ! Life is Good ! . .
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ChefsOpinion 