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5 Refreshing Herbal Teas
July 17, 2012
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Le Cordon Bleu
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Dallas
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Technically speaking, herbal teas are not tea at all, but infusions. While true tea is an infusion as well, it is, as its name suggests, made from tealeaves. Herbal teas or infusions are not. They can be made from any of thousands of different ingredients, including fruits, vegetables, flowers, grasses, leaves, and roots of numerous plants. There are so many choices that it takes a chemists or graduates of Texas culinary schools to figure out tasty combinations.
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A Guide to Seasonal Produce
July 6, 2012
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Le Cordon Bleu
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Dallas
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It used to be that consumers would purchase and eat any foods that they found at their local grocery stores, no questions asked. Not so anymore. Today’s consumers, maybe even you, want to know where their food comes from and how it’s raised and grown. This growing conscientiousness over the food we eat has resulted in the sustainable food movement, which involves food production methods that are healthy, do not harm the environment, respect workers, are humane to animals, provide fair wages to farmers, and support farming communities.
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An Easy Comfort Food Picnic
June 20, 2012
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Le Cordon Bleu
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Dallas
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When planning a picnic menu you need to think two things: easy and cold. Everything that you make needs to be easy to prepare and taste great cold. You might make the best lasagna this side of Fort Worth, but it’s probably not that easy to make or taste that good straight from the fridge without a trip into microwave. When planning picnics this summer you don’t want to spend two days in the kitchen for a few hours of fun on a Saturday afternoon. You need easy to prepare, cooler-ready food.
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The Father’s Day Guide to the Perfect Steak
June 1, 2012
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Le Cordon Bleu
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Dallas
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Barbecue is a staple of cooking in Texas and chili is the official state food, but if there is a dish that fits Texas to its capital T, it’s steak. And, like most things in Texas; the bigger, the better. So before you throw those big Texas-sized steaks on to cook this Father’s Day, take a look at this how-to for the perfect steak.
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How to Make a Perfect Hard-Boiled Egg
May 21, 2012
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Le Cordon Bleu
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Dallas
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For something that is no more difficult than boiling water, you’d think that we could all make egg-cellent and eggs-traordinaryhard-boiled eggs. But, the fact is, we can’t. What should be a creamy and smooth egg-flavored experience usually ends up being too hard with a distinct sulfur flavor that isn’t fit for consumption. How does this happen?
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How to Make Refried Beans
May 9, 2012
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Le Cordon Bleu
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Dallas
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Refried beans, or frijoles refritos, are almost as much of a staple in Mexican cuisine as tortillas. They are also an import part of Tex-Mex cuisine. Cooking refried beans in Texas has been a Dallas culinary tradition since before there was a Dallas. In Mexico these delicious mashed pinto beans usually serve as a main dish accompanied by smaller spicier dishes like pickled vegetables or salsa. Often the beans are rolled into a tortilla along with portions of the other dishes, much like a burrito or taco.
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Savory-Tarts-Quiches-and-Galettes-for-Mothers-Day-Brunch
April 23, 2012
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Le Cordon Bleu
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Dallas
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Mother’s Day brunch has quickly become a common tradition for the day meant to celebrate mom and what she does for us. It’s also become pretty boring. Pick up any paper around the end of April and you’d think that a carving station and bottomless mimosas were the only culinary offerings available to mom. Break out of the mold and stay at home and create something for mom in your own kitchen. If you are completely inept in the kitchen, then Texas culinary schools can help with classes to hone your skills.
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How to Start Your Own Vegetable Garden
April 13, 2012
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Le Cordon Bleu
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Dallas
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Now that we are slowly pulling out of the cold of winter and into the light of spring, everyone’s thoughts are naturally turning to the fresh, seasonal fruits and vegetables that will soon be available. Just imagine, however, how much better tasting that produce would be if it came from your own garden. Even if you’ve never planted a seed in your life, you can easily start a modest garden that will reward you with your own delicious produce.
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Charcuterie: A Guide to Prepared Meats
March 26, 2012
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Le Cordon Bleu
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Dallas
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Before the icehouse, there was charcuterie. Before refrigeration, there was charcuterie. Before artificial preservatives, there was charcuterie. Which is to say that charcuterie, from the French for “cooked meat”, is a group of centuries old culinary techniques for preparing, cooking, preserving, and presenting meat products. Despite it’s ancient heritage, dating back more than 6,000 years, it remains popular throughout Europe and North America. In fact, most of today’s deli meats are charcuterie products.
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How to Make Guacamole
March 20, 2012
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Le Cordon Bleu
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Dallas
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What adjectives come to your mind when you think guacamole? How about creamy, savory, spicy, and sweet? Sounds great, but what about delicious and healthy? Yes, guacamole is all of those and many more. It’s also quite trendy right now. You’ll probably find it on the syllabus at some culinary arts colleges.
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