Now that you all have hopefully abandoned your New Year’s resolution of healthy eating, I have a rich and delicious recipe for you to try! I have been hesitant to post this recipe, since the only photo I had of it was not very good, but I have decided that it is too delicious not to share!
There are a thousand methods for caramelizing onions and each chef will tell you that their way is the best. High heat, stirring a lot? Low and slow? Water? No water? Salt? No salt? No matter the method, caramelized onions make a fantastic addition to so many dishes!
Fall is in the air in Summit County. The aspens are lit up like fire across the mountains, the mornings are brisk and the tourists have gone home for the summer. Life is good. I always say that I don’t want summer to end, but am pleasantly surprised by how much I enjoy autumn. As hard as it is to say during our amazing summers in Colorado, I really love all the seasons- especially right as they are changing. There is a cozy feeling about autumn that makes me want to bake- warm, fluffy bread.
The days have been ticking by quickly, only six weeks until final exams! The past couple of months have been really exciting. We have been spending time learning about each country’s cuisine and historical background. This was the area of the program that I was most excited to learn; which makes sense considering my love of traveling. This was as close to being in each place as I could get… for now!
As some of you may know, I am applying to the Basque Stage Sammic Rising Stars Scholarship. If I win, I get to do a 3-month stage at Xarma restaurant in San Sebastian, Spain! If you follow my blog, you probably already know about my addiction to food and experiencing new cultures, and how excited I get when I can combine the two! As part of my application, I had to create a dish to share. I wanted my dish to represent who I am, as well as my style of cooking.
This is a very overdue post, sorry for the delay! I finally had a Sunday to lounge on my couch and update you all on my culinary school adventures at Escoffier. We just finished midterms last week. For the practical, we had to fabricate a whole chicken, then prepare two plates of seared chicken breast, potato puree and seasonal vegetable with a veloute, as well as a green salad with a vinaigrette dressing. I chose to French my chicken breasts, which is when you leave in the drummette and clean the bone, as well as slice my chicken to plate, which most other students didn’t. I prepared an herbed honey balsamic vinaigrette for my dressing. I got a 98% on my practical and a 99% on my written, not to shabby!
It is funny being in culinary school at night because I never cook for myself at home! I am looking forward to my weekends so that I can use up all the meat and fish in my freezer! This weekend was too hectic for that though; I was a chef assistant for a 170 person PLATED DINNER wedding! I am loving getting all the experience! Luckily I have a lot of soup made and in my freezer as well, for those busy days. With the cold weather coming, is a great time for soup!
This week’s throwback recipe is a delicious sweet treat from France- eclairs. Last fall I was asked if I could make a friend eclairs and, at the time, I had no idea what they even were! I did my research and attempted to make my own. I ended up just cutting the tops off mine to fill them, but looking back I should have used a pastry bag. I would recommend a pastry bag for anyone who tries this recipe. I am looking forward to the baking classes when I begin culinary school because I think my baking skills could use some work!
I am a huge fan of French onion soup. I love making it homemade because it is so easy, plus I think mine tastes better than most bought ones. This week’s throwback recipe is one of my random creations, there might already be a recipe for this but I thought I was pretty dang smart for creating this.
One day, after a long day of snowboarding, I was craving French onion soup but I was starving and wanted more substance to it. I came up with this French-Philly hybrid sandwich. It was absolutely delicious, but super messy! You will definitely want napkins handy while eating this bad boy.
On a side note, I am leaving for South Africa today!! I am going to still try to post recipes that I made before I left, but they might not be as frequent. I am also going to have a few foodie friends post guest posts to help satisfy your cravings while I am gone. Also, keep an eye out for posts about my food adventures in Cape Town; I heard you can eat alligator there!
I want to begin this week’s Throwback Thursday by thanking all of my followers, especially anybody who was reading my blog at the time when I originally posted this on Tumblr. I have come a long way in a short time; I am officially a featured publisher on FoodBuzz!
This recipe was one of the first things I made after beginning my weekly cooking lessons with my mom this past fall. It is easy to make and teaches you some culinary basics, such as blanching and peeling tomatoes to make a concasse. This dish is one of my favorite go-to recipes for dinner with guests. It would also be a great surprise for your Valentine this Monday! 😉