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Food Connection

Classic Cooking Academy's blog and podcast

Ode to Brie and Camembert

Ode to Brie and Camembert

Brie and Camembert, what a formidable pair
Without which we would quite despair!

You are as royal sisters, sharing a similar story;
One illustrious and proud, and quite deserving of great glory.

Within the vast world of cheese
Your delightful duo aims to please.

And please us you certainly have, for hundreds of years,
The mere mention of your names being music to our ears.

We are in good company, as you have been favored by French Kings and other royalty,
Charlemagne, Napoleon, among the many seduced by your texture so velvety.

Yes, you have long had regal fans, though your roots trace back to the farm,
Where dairymen have long toiled to make you, under the spell of your charms.

We have the French cows to thank for their beautiful milk
Which produces a fromage of unsurpassable ilk.

But the French are not alone in their loyal appreciation of your worth,
No, the fame has crossed all national boundaries and you are now found in any situation of great mirth.

If celebrating some occasion, we would no doubt rejoice with some Brie or Camembert,
Along with champagne perhaps, and so we find you at the swankiest of affairs.

You offer innumerable varieties – beware not to overwhelm us!
We sometimes feel that we need to take a head count and conduct our very own census!

Do we buy Brie de Melun, de Meaux, de Montereau or de Coulommiers?
Or do we purchase Brie not all, but rather a milder, more subtle Camembert?

Still we are faced with an abundance of choices, and narrowing it down is not so easy,
Though we can rest assured we will get top-notch quality when choosing Camembert de Normandie.

We may enjoy you with a selection of wine or an array of fresh fruit after dinner.
Yes, you enthrall our picky palates, but with your high fat content you do not help make us thinner!

But we can forgive you the calories since we dare not overindulge and risk taking you two for granted
For in our minds, Brie and Camembert, in first place will you forever be firmly planted.

Written by Sarah Schuler
Former student of Pascal Dionot

Visit our website for more information

Healthy Blender Soups

SOUPING IS THE NEW JUICING

Creamy blender soups are now the rage.  Soups can be modified in so many ways and remain healthy for every diet.

BASIC CREAMY VEGETABLE BLENDER SOUP

  1. Saute 1 chopped small onion and 2 minced garlic gloves in 1 tablespoon oil in saucepan until tender.
  2. Add ½ cup raw cashews and 2 cups chicken or vegetable broth; simmer for 15 minutes.
  3. Add Veggies (See below) and enough broth to cover. Simmer until tender.
  4. Blend with Add-Ins (See below) until super smooth, about 5 minutes. Reheat and season to taste with salt and pepper.  If too thick, add more broth.  Serve with optional toppings.

Makes 4-6 servings.

Veggies:  4 cups of roasted red peppers, 1 Yukon Gold potato and 1 carrot (each pealed and chopped)

Add-Ins:  ¼ cup pomegranate juice

 

Veggies:  1 bunch asparagus, trimmed and chopped

Add-Ins:¼ peeled, pitted avocado, juice of ½ lemon, 2-3 teaspoons chopped fresh dill or parsley

 

Veggies:  1 head cauliflower, broken into florets, 1 Yukon Gold potato, peeled and chopped; 1 celery stalk chopped

Add-Ins:  Juice of ½ lime and 1 tablespoon white miso

STAY TUNED FOR HEALTHY MEALS TO GO

COMING SOON FROM CLASSIC COOKING ACADEMY

Even our Young Ones are Master’s in the Kitchen

One of our students brought in a recipe that was created by his young son.  Too precious!

RAISIN BREAD

1 teaspoon vinegar

2 teaspoons baking soda

I think 1 teaspoon powder

Put the bread in and mix it around with the bread “dougher”.  You have to cook it and put it on the stove.  Let it sit on a plate for a minute, then you cook it and put it on the stove again.  (I like syrup on it.)

Drew Hansen

Drew was 3 years old when he described his idea for Raisin Bread.

 

Lemon Dessert Recipe

IT’S LEMON SEASON!

lemon3

This is a great bread pudding recipe we use often at our school.  The recipe is from Roland Mesnier’s Dessert University book.  Chef Mesnier is the former Executive Pastry Chef of the White House.  It has been an honor to be friends and colleagues of Roland Mesnier.

Pascal Dionot
Executive Director/Classic Cooking Academy
Scottsdale, AZ

BRIOCHE BUTTER PUDDING WITH DRIED BLUEBERRIES AND LEMON SAUCE

Serves 10

One 8 x 4 inch Brioche Loaf (Store bought is okay)
4 tablespoons unsalted butter, softened
1 ½ cups dried blueberries (Fresh blueberries won’t work here; their juice would make the pudding too watery)
6 large eggs
Pinch of salt
¾ cup sugar
1 quart whole milk
2 vanilla beans, split lengthwise, or ½ tablespoon pure vanilla extract
2 cups Light Lemon Sauce (recipe below)

  1. Preheat the oven to 375 degrees.  Cut the ends off the brioche loaf and discard them.  Slice the brioche into ten ¾ inch thick slices.  Trim the crusts from each slice and cut each slice in half.  Butter one side of each piece of brioche.
  2. Butter a 7×12 inch baking dish and arrange the blueberries in an even layer on the bottom of the dish. Arrange the brioche slices, buttered side up, overlapping them slightly, over the blueberries.
  3. Whisk the eggs, salt, and sugar together in a medium bowl. Set aside.
  4. Place the milk in a medium saucepan. Use a sharp paring knife to scrape the seeds from the inside of the split vanilla beans.  Add the seeds and the beans (or the extract) to the milk.  Very slowly bring the milk to a boil over medium-low heat.  Remove the pan from the heat and let rest 5 minutes to extract all of the flavor from the vanilla pods and seeds.
  5. Slowly whisk the hot milk into the egg mixture. Pour the custard through a fine-mesh strainer over the bread.  Press the bread down with the back of a large spoon so that it is completely soaked.
  6. Line a roasting pan with a few sheets of brown paper or newspaper. Place the dish in the pan, and carefully transfer the pan to the oven.  Add enough hot tap water to the pan to reach halfway up the sides of the dish.  Bake until the custard is set around the edges but still a little wobbly in the center when gently shaken, 30 to 40 minutes.
  7. Transfer the pan to a wire rack and let the brioche pudding cool in the water for 15 minutes. Then remove the baking dish from the roasting pan and let it stand another 10 to 15 minutes.  Serve warm with Light Lemon Sauce.

 

LIGHT LEMON SAUCE

Makes 1 ½ cups

1 tablespoon cornstarch
½ cup sugar
1 cup boiling water
3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons unsalted butter

Mix the cornstarch and sugar together in a small saucepan.  Whisk in the boiling water.  Place the pan on the stove and bring to a boil over high heat.  Boil until thickened, 2 to 3 minutes.  Stir in the lemon juice, lemon zest, and butter.  Transfer the sauce to a bowl, and cool to room temperature

Ep. 9: Remembering Jean Louis Palladin & Interview with Carla Hall

Today we chat with The Chew’s Carla Hall (who happens to be one of Pascal’s former students.) Pascal also recalls some of his favorite memories of the innovative Chef Jean Louis Palladin.

Food Connection is brought to you by Classic Cooking Academy
http://www.ccacademy.edu

 

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Poems: Ode to Asparagus

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Ode to Asparagus

Asparagus, asparagus, let me sing thy praise.
Your reign as “Food of Kings” will endure to the end of days.

That Louis Quatorze of France, he loved you so dear
That he had greenhouse built especially to grow you throughout the year.

Yes, he was but one of many in a long line of fans,
Dating back to the Greeks, The Romans, even the ancient Egyptians.

You delight us in springtime, when all is anew,
Pleasing our palates as only you can do.

In your generosity you offer us a choice of green or white.
But we cannot declare one superior to the other, for that would not be right.

It has come to be that we Yanks favor your bright green spears,
While those on the continent have preferred white through the years.

We can certainly all agree that in the kitchen none can compare
To all that you have to offer, all that with us you do share.

For on any menu of worth we find you filling many roles, gracefully omnipresent –
As an appetizer, a refreshing salad, or perchance, as an accompaniment to pheasant.

You allow our culinary creativity to take flight and flourish,
As we ponder just exactly how best to prepare you for that unique and stellar dish.

Will we blanch you?  Steam you?  Saute you?  Or will we cook you not at all?
Since in your natural, raw state you also offer much and do us ever enthrall.

To peel, or not to peel, there are those who would debate the merits,
Since it is not as straightforward a matter as it would be with, say, some carrots.

However, that debate may be settled, we vow to cook you with the greatest finesse,
Mindful of not overcooking your spears or gentle tips, leaving you a mushy mess!

No, we would never disgrace you in such fashion, behaving with reckless abandon.
We would first get out of the kitchen and deservedly hang up our apron.

In gratitude for your many gifts to us, we make you this solemn vow,
And may our words ring true each spring, as they do in the here and now.

Written by Sarah Schuler
Former student of Pascal Dionot

Learn the best preparation for your asparagus at Classic Cooking Academy where cooking techniques are taught.        Visit our website

Recipe: Rack of Lamb

ROASTED RACK OF LAMB

Ingredients:

1 (7 bone) rack of lamb, trimmed and frenched

1/2 cup fresh bread crumbs

2 tablespoons minced garlic

2 tablespoons chopped fresh rosemary

S&P

2 tablespoons olive oil

2 tablespoons olive oil

1 tablespoon Dijon mustard

  1. Preheat oven to 400 degrees F Move oven rack to the center position.
  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Ep. 8: Pascal’s Stories

From dinner with Salvador Dali, to spending time in the French army jail – this episode is full of some of Pascal’s best stories. (Or the ones that he can repeat.)

http://www.ccacademy.edu

Ep. 7 Thanksgiving

We’ve got all your Thanksgiving dinner questions answered this week.  Lou gives us all the tips from your turkey to the pie crusts!

Food Connection is brought to you by Classic Cooking Academy
http://www.ccacademy.edu

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