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…
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
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…
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…
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
