Showing posts with label school. Show all posts
Showing posts with label school. Show all posts
Wednesday, November 7, 2007
Monday, October 8, 2007
How to Sharpen your Knife
Saturday, September 29, 2007
Friday Night Dinner Club
Last night, my boyfriend and I went to the Friday Night Dinner Club at The Chopping Block in Chicago. The Chopping Block is a cooking school for average joes like you and me located in the famed Merchandise Mart. They do just about everything there. They host parties, have a retail store and a tons of different hands-on cooking courses you can take.
On the menu last night was Seared Salmon with Hericot Verts and Truffle Bacon Vinaigrette and a Bittersweet Chocolate Pudding. Now, I hate fish so I'm not going to bother with the salmon recipe because you just pan sear it. As for the haricot verts...
Haricot Verts
2 pounds haricot verts (french green beans)
5 slices bacon cut into 1/2 pieces
1 shallot, sliced thin
1/32 lemon juice
Salt and pepper
Bring a large pot of water to a boil and add a pinch of salt. Blanch the beans until they are crisp yet tender, about 2-3 minutes. Shock in a bowl of ice water until cold. Drain well.
Add bacon to pan and cook until crispy. Add the sliced shallot and cook about a minute until tender. Add the blanched beans to the pan and toss until warmed through. Deglaze the pan with lemon juice and season to taste with salt and pepper.
Vinaigrette
1 shallot, minced
1 tablespoon dijon mustard
1/4 cup red wine vinegar
1 teaspoon honey
1/2 extra virgin olive oil
2 tablespoons truffle oil
salt and pepper to taste
Mix together the shallot, mustard, vinegar and honey. Slowly drizzle into the oil while whisking vigorously. Season to taste with salt and pepper.
Bittersweet Chocolate Pudding
3 cups milk
1 cup heavy cream
2/3 cup sugar
4 egg yolks
1/4 cup of corn starch
10 ounces bittersweet chocolate, cut into small pieces
1/2 stick of butter
1 tablespoon of vanilla extract
1/2 teaspoon sea salt
Place 1 1/2 cups of mile and the cream in a heavy sauce pan and heat gently.
In a large bowl, whisk together the sugar, yolks, cornstarch, and the other 1 1/2 cups cold milk. Slowly whisk some of the warm mixture into the egg mixture, then put everything back into the pot and cook, stirring, over low heat until you ave a nice thick pudding. It can take up to 10 minutes. Don't stop stirring.
Remove from the heat and add the chocolate, stirring to melt. Add the butter and vanilla. Ladle into either ramekins or dessert cups and allow to chill in refrigerator. Serve garnished with a dollop of whipped cream.
On the menu last night was Seared Salmon with Hericot Verts and Truffle Bacon Vinaigrette and a Bittersweet Chocolate Pudding. Now, I hate fish so I'm not going to bother with the salmon recipe because you just pan sear it. As for the haricot verts...
Haricot Verts
2 pounds haricot verts (french green beans)
5 slices bacon cut into 1/2 pieces
1 shallot, sliced thin
1/32 lemon juice
Salt and pepper
Bring a large pot of water to a boil and add a pinch of salt. Blanch the beans until they are crisp yet tender, about 2-3 minutes. Shock in a bowl of ice water until cold. Drain well.
Add bacon to pan and cook until crispy. Add the sliced shallot and cook about a minute until tender. Add the blanched beans to the pan and toss until warmed through. Deglaze the pan with lemon juice and season to taste with salt and pepper.
Vinaigrette
1 shallot, minced
1 tablespoon dijon mustard
1/4 cup red wine vinegar
1 teaspoon honey
1/2 extra virgin olive oil
2 tablespoons truffle oil
salt and pepper to taste
Mix together the shallot, mustard, vinegar and honey. Slowly drizzle into the oil while whisking vigorously. Season to taste with salt and pepper.
Bittersweet Chocolate Pudding
3 cups milk
1 cup heavy cream
2/3 cup sugar
4 egg yolks
1/4 cup of corn starch
10 ounces bittersweet chocolate, cut into small pieces
1/2 stick of butter
1 tablespoon of vanilla extract
1/2 teaspoon sea salt
Place 1 1/2 cups of mile and the cream in a heavy sauce pan and heat gently.
In a large bowl, whisk together the sugar, yolks, cornstarch, and the other 1 1/2 cups cold milk. Slowly whisk some of the warm mixture into the egg mixture, then put everything back into the pot and cook, stirring, over low heat until you ave a nice thick pudding. It can take up to 10 minutes. Don't stop stirring.
Remove from the heat and add the chocolate, stirring to melt. Add the butter and vanilla. Ladle into either ramekins or dessert cups and allow to chill in refrigerator. Serve garnished with a dollop of whipped cream.
Friday, August 24, 2007
The Chopping Block Cooking School's got the idea.
Everybody Loves Bacon Dinner Party
Wednesday 08-22-2007, 7PM - 9:30PM
Instructor: Carolyn Maniaci
Cost: $50.00
Seats available: 8
The name says it all, we'll teach you a menu with bacon in every bite! Bacon and Cheese Fondue; Spinach Salad with Soy Ginger Vinaigrette and Bacon Tempura; Bacon Wrapped Pork Tenderloin with Bacon Sweet Potato Gratin; Bacon and Strawberry Cobbler. 2 week cancellation policy.
Wednesday 08-22-2007, 7PM - 9:30PM
Instructor: Carolyn Maniaci
Cost: $50.00
Seats available: 8
The name says it all, we'll teach you a menu with bacon in every bite! Bacon and Cheese Fondue; Spinach Salad with Soy Ginger Vinaigrette and Bacon Tempura; Bacon Wrapped Pork Tenderloin with Bacon Sweet Potato Gratin; Bacon and Strawberry Cobbler. 2 week cancellation policy.
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