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Food Connection

Classic Cooking Academy's blog and podcast

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 – 2010

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

Ep. 6 Champagne

Tasting stars… this week Pascal tells us all about champagne.  From the history, to production, to food pairings, we cover it all!


http://www.ccacademy.edu

 

 

Ep. 5: Sugar, Fat, and Beau MacMillan

We talk about everything from sugar & fat to Yelp “critics.”  Then we sit down with Chef Beau MacMillan (Iron Chef America, Next Iron Chef, Worst Cooks in America) to discuss the issues we currently face in the restaurant industry, his humble beginnings, and the Arizona Cardinals.

Ep. 4 Service Stories & Tracy Dempsey

Bad service stories make the best stories; don’t they? We share a few of our favorites, and talk with Chef Tracy Dempsey.

http://www.ccacademy.edu

http://www.tracydempseyoriginals.com/

Ep 3: Top 10 Best New Restaurants & Jeff Kraus

We discuss Bon Appetit’s Top 10 Best New Restaurants and sit down with Jeff Kraus from Crepe Bar.  Pascal tells us why the French don’t eat sandwiches and Lou teaches how to properly cook a piece of fish.

http://www.ccacademy.edu
http://crepe-bar.com

 

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