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Your Guide to Eating Green for St. Patrick’s Day
March 1, 2012
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Le Cordon Bleu
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Boston
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St. Patrick’s Day originally started out as a solemn religious holiday, but has since morphed into a raucous celebration of all things Irish. Most major cities, especially Boston, have St. Patrick’s Day parades where revelers don their oversized green sunglasses, green beads, and “Kiss Me I’m Irish” t-shirts, whether they are Irish or not.
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How to Make Homemade Mayo
February 16, 2012
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Le Cordon Bleu
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Boston
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Graduates of culinary universities around the world know the secrets of making delicious homemade mayonnaise. If you already like mayonnaise, then you will love homemade mayonnaise. If you don’t like mayonnaise, then you will love homemade mayonnaise. Yes! It’s that good. And it’s easier than you think, too.
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How to Fry an Egg
February 9, 2012
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Le Cordon Bleu
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Boston
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Breakfast is the most important meal of the day and there is no better addition to a complete breakfast than eggs. High in protein, eggs can not only give you the energy you need to get through the day but they are also good for muscle development, brain function and vision. At around 15 cents apiece and only 70 calories can you afford not to include eggs in your diet? While a cooking school in Boston can teach you hundreds of ways to use eggs, in all aspects of the culinary arts from baking desserts to preparing entrees, one of the best techniques for you to practice is making a simple fried egg. Fried eggs are just as good on sandwiches for lunch as they are with toast and bacon first thing in the morning so this one preparation can be used in many different ways, here are the basics on how to fry an egg.
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10 Reasons to Eat More Veggies
January 17, 2012
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Le Cordon Bleu
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Boston
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The New Year is a time of resolutions to get fit, eat healthy and lose weight. While there is no getting around the need to get more exercise or practice portion control, one great way to accomplish your New Year’s resolution is too incorporate more vegetables into your diet. If you have considered learning more about preparing vegetables, a cooking school in Boston can offer you many techniques that you can use when preparing meals. Here are 10 reasons why more of those meals should include vegetables.
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5 Culinary Trends for 2011
January 6, 2012
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Le Cordon Bleu
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Boston
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Just like music and fashion, trends in the culinary world come and go. You don’t have to be a slave to fashion (in culinary sense), but if you are going to make a mark in this competitive industry, you’ll need to know what’s hot and how to use it to your advantage. Massachusetts culinary professionals have been setting culinary trends since colonial times. You can be a part of the next wave by staying on top of current trends and attitudes.
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Chestnuts-The Basics of These Tasty Treats
December 21, 2011
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Le Cordon Bleu
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Boston
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While most of us only think of Chestnuts around the holidays this starchy nut has been around since prehistoric times and is a daily staple in the diet of cultures all around the globe. In the world of the culinary arts there are many uses and preparations for chestnuts that you can learn in a cooking school in Boston but here is a little history and some tips for working with this little Christmas classic.
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Our Favorite Christmas Cookies
December 1, 2011
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Le Cordon Bleu
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Boston
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As with many traditions and myths, it is very difficult to pin down exactly when or where a certain tradition started. The tradition of Christmas cookies is no different. The first documented use of a Christmas tree was in Latvia in 1510. The candy and cookie decorations where given to family members on Christmas morning. With that, the tradition of baking cookies for Christmas may have started.
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10 Herbs You Can Grow Indoors
November 22, 2011
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Le Cordon Bleu
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Boston
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If the long and cold winter months are leaving you longing for your spring garden and the fresh herbs that come along with it, not to worry, you can still grow herbs indoors with only a bright window, a slightly green thumb and a little time, you can be growing fresh herbs to add to your favorite recipes in no time at all. There are many great cooking classes that can help you decide which herbs are best for you to grow indoors in your area. Here are the 10 best indoor herbs and growing techniques that will keep them happy and healthy until spring rolls around again.
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A Traditional New England Thanksgiving Menu
November 2, 2011
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Le Cordon Bleu
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Boston
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New England is the physical and cultural home to Thanksgiving in the United States. The 3-day feast shared between 53 pilgrims and 90 Native Americans in 1621 is the model for our modern celebration of Thanksgiving. Originally celebrated to give thanks to God for a bountiful harvest, it has become a secular holiday that revolves around family and delicious home-cooked meals. It has also evolved from a Massachusetts culinary tradition to a national holiday celebrated each year on the fourth Tuesday of November.
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How-to-Make-Popcorn-Balls
October 13, 2011
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Le Cordon Bleu
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Boston
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While no one in the culinary art world is quite sure when the first popcorn ball was invented its origin is usually associated with an old Nebraska myth. According to legend, popcorn balls invented themselves during the “Year of Striped Weather” which fell between the years of the “Big Rain” and the “Great Heat”. In this year there was a mile long stretch of intense heat and another of drenching rain. Right between the two stretches was a farm that experienced both types of weather. According to myth the weather was so extreme that the rain washed the sugar right out of the sugarcane and the intense heat popped the corn in the corn field. Because the sugarcane was grown on a hill the sugary syrup ran down into the cornfield below rolling the corn into giant balls. The story ends with grasshoppers eating all the popcorn balls on July, 21 1874.
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