Why We Say “Sleep Tight”

Did you know where the expression “sleep tight” came from? In the old days of inns, a bed consisted of a wooden frame with a rope zig-zagging from side to side. On top of the rope was a mattress. When the innkeeper tightened the rope that was sagging after many uses, he/she would tell guests,…

The Hidden Problem with Gluten

  In the current food industry, there is one big word that both chefs and customers throw around with a whole lot of gravitas: gluten. Since we are part of a cooking school, of course we have an obligation to say something informative. Let’s start off by copying and pasting the first paragraph from the…

The Big Trans Fat Lie

Did you know that even if your food label says “trans fat: 0 grams,” it may still contain trans fat. Yeah… Man, seriously. This is because, due to some extremely idiotic labeling rules, food companies only need to list trans fat content if the food contains 0.5 grams or more per serving!!! So, if a…

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,…

Poems – 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…

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…

Poems: Ode to Asparagus

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…