-
How to Season a Cast Iron Pan
August 17, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
Few kitchen tools are as versatile as a good old-fashioned cast-iron pan. If you thought that this relic from your grandmother’s kitchen was a thing of the past with no relevance to today’s cooking methods, then you are greatly misinformed. Many graduates of Chicago culinary schools wouldn’t be caught dead without a cast-iron pan in their kitchens.
Continue...
-
How to Chop an Onion
August 6, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
Does the thought of chopping an onion bring tears to your ears? Bad pun aside, chopping an onion is a necessary kitchen skill to learn. Most recipes that call for onions want them to be chopped. So what will you going to do if you don’t have good chops with your chopping tools? Don’t worry. We’ve put together this guide on how to help you through.
Continue...
-
A Diner’s Guide to Sacramento
July 17, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
When it comes to food towns, Chicago is one of the best. America’s “Second City” is always on the list of best food stops in the states. It’s cultural and ethnic diversity combine with its geography as the capital of the Midwest to make it an irresistible city of food. Our graduates of Illinois cooking schools are feted as some of the best culinary pros in the business.
Continue...
-
Not Your Mom’s Mac & Cheese: A New Twist on an Old Classic
July 6, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
If you’re lucky, your mom had her own special mac & cheese recipe that she made for you. If so, you can probably still remember the smell and the taste of the creamy cheese and crunchy, golden brown breadcrumbs. If you’re not, then you remember a tasteless bowl of reconstituted powdered cheese and cheap macaroni from that all-too-famous blue box.
Continue...
-
Shoofly Pie and Other Amish Food Traditions
June 8, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
The Amish or Pennsylvania Dutch came to America from Germany in the 17th and 18th centuries. They settled mostly in Eastern Pennsylvania, but later generations spread throughout the upper Midwest and settled in Ohio, Michigan, Indiana, and Illinois. There are still significant populations of Amish and Mennonite people to be found in these areas today.
Continue...
-
How to Make Pesto
May 18, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
Bacon lovers may be right when they say that “everything tastes better with bacon”, but a challenger for that expression has got to be pesto sauce. It’s lively, fresh herb taste brings everything you pair it with to life with a lively hint of earthiness and bright flavors. Culinary schools help students learn how to cook with fresh, seasonal herbs used in dishes like the basil used in pesto.
Continue...
-
A Mother’s Day Menu for the Dad Who Can’t Cook
May 2, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
For some dads, the kitchen is as about as foreign as the inside of the women’s restroom. You may not be that bad, but chances are, mom still does nearly all of the cooking. Your culinary education probably consists of grilling burgers and steaks, while the missus does most of the heavy lifting in the kitchen. Right?
Continue...
-
A Food Lover’s Mother’s Day Gift Guide
April 20, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
Mother’s Day is always a great time to show moms how much you appreciate them. It is not, however, always the best time for great gifts. Let’s face it. Sometimes we get a little lazy in the Mother’s Day gift giving department. Sure flowers and a hotel brunch are good gifts, but not if that’s what you’ve done every year since the Walkman was popular.
Continue...
-
How to Scale a Recipe
April 13, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
You are having a dinner party for eight people – a real fancy affair that’ll taste like a graduate of a Chicago culinary school cooked it for you. As you are writing down the ingredients for your main course, you notice that the recipe only serves six. What do you do now?
Continue...
-
Five Delicious Chicago Food Traditions
March 23, 2012
•
Le Cordon Bleu
•
Chicago
• 0 Comments
Chicago takes second place to no one when it comes to food, not even New York City. Its combination of upscale dining and traditional ethnic foods makes it a must-eat destination for foodies from all over the world.
Bill Swerski’s Superfans from Saturday Night Live may have made the city famous for “Da Bears” and “Polish sausage”, but there’s much more to eating in Chicago than that. We’ve put together a list of five of the most famous Chicago food traditions for you to, uh … chew on. Enjoy!
Continue...