June 29th 2010 Posted at Entrees, Recipes
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My Beef Stew at CACS
One of the things that made be weep and bleed during my Basic Skills Course at the Center for Asian Culinary Studies was Beef Stew which we made on Day 12 Beef Fabrication Day. It was the first time I spent hours just cooking.
Mise en Place for my Beef Stew at CACS
I volunteered to make the Beef Stew because I was a big fan of beef stew. And my cousins? They looove beef stew. Boy, did I both love and hate the cooking process. Mise en place was a bitch. I had 28 ingredients to prepare. And the cooking part was just pure torture. HOURS and I literally mean HOURS in front of the stove, watching the pot, stirring to make sure the stew didn’t dry out and burn.
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June 17th 2010 Posted at Entrees, Restaurants
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Angel Hair Pasta with Shrimps in Garlic and Olive Oil
PABLO’S Steaks and Crabs is best know for their steaks and crabs. Obviously a no brainer, right? But for the DFAT 2010 Team, one of Pablo’s best dishes is their Angel Hair Pasta with Shrimps in Garlic and Olive Oil.
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June 5th 2010 Posted at Tips and Tricks
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Chef Lawrence Zafra Flambes Foie Gras
Have you ever went to a restaurant where the chef or wait staff prepared or served your food while it is still on flame?
The method of putting food with liquor on flame is called flambé. It is a French word which means “flaming” or “flamed.” This is usually done for grand events or in high end restaurants for a dramatic food presentation.
More than drama, flambéeing food is done so that with just little alcohol, the dish will develop a rich alcohol flavor. It is also done to caramelize sugar.
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June 3rd 2010 Posted at Desserts
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Californiaberry Frozen Yoghurt
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Yoghurt is a dairy product. It is made by the process of bacterial fermation of milk. The fermentation process gives the yoghurt its tanginess or hint of sour taste.
According to LeafLady, yoghurt is rich in potassium, calcium, protein and B 12. Because of this, Eat Yoghurt lists reduced “gastrointestinal infections, improved immune system, greater resistance to cancer, and reduced incidence of osteoporosis” as some of the health benefits of eating yoghurt.
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