Recipe – Lentil Ragoût

Yield: 3 quarts – or – 3 liters Estimated Time of Cooking: No more than an hour Ingredients: 12 ounces – Lentils* 1 ounce – Bacon, chopped 8 ounces – Onions, minced 8 ounces – Leeks, finely diced 8 ounces – Carrots, finely diced 8 ounces – Celery, finely diced 2 – Garlic cloves, minced…

Recipe – (Chicken) Stock

Stock is a flavored liquid preparation that chefs use as a base for many dishes, mainly soups and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor. This recipe includes the basic ratio for chicken, veal, game, and beef stock….

Recipe – Fond de Veau Lié

As a flavorful brown sauce, fond de veau lié can be the basis for a number of other sauces. For example, it can be infused with fresh sage and then paired with a wild mushroom strudel. However, chefs use fond de veau lié mostly as a meat sauce or glaze (depending on how thick you…

Rhubarb-Strawberry Tart

Tart Shell 1 1/4 cups          All Purpose Flour 1/4    cup            Sugar 1/2    cup            Butter 4-6    tbls             Ice Water Combine the flour and sugar in a bowl. Cut the butter into 8 pieces…

A RECIPE FOR HEALTH

I was astonished to read an article lately on America’s obesity epidemic. Who would have thought that our country has fueled a boom in expensive weight-loss surgery, extra-wide hospital beds and super-sized grave plots?    I am not an expert on the subject but feel the need to share my thoughts on the obesity crisis….

Eggplant Gratin

Here’s a great eggplant dish to compliment your springtime lamb and it’s easy to make Eggplant Gratin 3 small eggplants, sliced in 1/4 inch rounds 4 medium tomatoes, sliced in 1/4 inch rounds 1 tsp lemon zest 1 tsp fresh thyme leaves, finely chopped 1 garlic clove, minced 1/4 cup plus 2 tbsp olive oil,…

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 Saute 1 chopped small onion and 2 minced garlic gloves in 1 tablespoon oil in saucepan until tender. Add ½ cup raw cashews and…

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…

Lemon Dessert Recipe

IT’S LEMON SEASON! 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…

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 Preheat oven to 400 degrees F Move oven rack to the center position. In…

Adin’s Lemon Parmesan Kale Chips

One of the newest additions to our staff is Chef Instructor Adin Husu.  He made these kale chips for the CCA staff yesterday and we could not get enough!  We’ve all been hearing a lot about kale recently, and with good reason!  It is packed with Vitamin A, C, and K, and also has a…