I am not a very spontaneous person, so these mystery baskets are definitely a challenge for me. I lucked out on the last one because the ingredients were ones we will have to use for our ‘free interpretation’ starter dish in the final exam…meaning I had actually thought about what and how I wanted to…
Next up on our tour of European cuisine is Spain and we are making two amazing dishes full of color and big flavor. As a starter we made Gazpacho Andaluz, a chilled soup made from raw ingredients. The basic principle is that vegetables are roughly chopped, marinaded, and then pureed. We used tomatoes, cucumbers, and…
We are still in the southern region of Provence and today’s dish is Bouillabaisse, a traditional fish stew dish that originated in the coastal city of Marseille. This stew used up all the smaller bony fish that didn’t have much meat on them but still had lots of flavor in the bones. I’ve been dreading the preparation…
Mussels are one of those dishes that feel kind of fancy but are so simple to prepare. The most basic way to cook them is to steam them in some shallots, white wine, and herbs. But in today’s Mussels Mouclade we’re kicking things up a few notches by adding cream and of all things, curry,…
Hot Pan Behind You! 