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The Five Best Road Trip Foods
August 8, 2012
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Le Cordon Bleu
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Las Vegas
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Baseball might be America’s pastime, but road trips are its true obsession. Even with gas prices as high as they’ve been in recent years, the road trip is a summertime staple for most American families. There is even a popular road movie genre, where two friends set out on the road with nothing but smiles and convertible. Often those friends end up finding out what’s cooking in Las Vegas and usually not in the kitchen either. The highway is clearly in our national blood.
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Origins of Your Favorite All-American Foods
July 18, 2012
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Le Cordon Bleu
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Las Vegas
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It may be a cliché, but America truly is a melting pot. And nothing shows that more clearly than looking at the foods we eat. Thumb through the restaurants section of your local yellow pages and you’ll find Italian, Chinese, German, Japanese, and French restaurants along side Korean barbecue and Irish pubs. Many American culinary arts schools cover the basics of cooking in these or other cuisines.
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Red, White, & Blue: Colorful Super Foods for Independence Day
July 2, 2012
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Le Cordon Bleu
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Las Vegas
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Summer is in full swing, Independence Day is here again, and you need to find a potluck dish to bring to your neighborhood 4th of July party. Now that you’re paying more attention to your own eating habits, it wouldn’t make much sense to bring the same old bucket of fried chicken from the colonel. You can bring a nutritious and delicious dish if you load up on superfoods.
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How to Shuck a Clam
June 21, 2012
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Le Cordon Bleu
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Las Vegas
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Eating clams is a challenge for many – oysters too. It doesn’t matter if these bi-valves are cooked or raw. Many people just can’t eat them, even on a bet or dare. Getting past their slipperiness and inside-out appearance is just too big of an obstacle to overcome. If you’re one of these people, then this article may not be for you.
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How to Make Bechamel Sauce
June 11, 2012
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Le Cordon Bleu
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Las Vegas
• 0 Comments
There are plenty of graduates of cooking schools in Las Vegas, each with a grasp of most of the basic cooking methods and techniques. One thing that can set you apart from them is mastering sauces. The fine dining scene in Las Vegas revolves around many French cooking techniques, with sauces being some of the most important. We are going to take a look at how to make one of the most common and easiest, béchamel.
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Not Your Usual Easter Ham
May 22, 2012
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Le Cordon Bleu
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Las Vegas
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Easter is one of the most important religious holidays on the Christian calendar. Families come together to celebrate their beliefs and continue their cherished family traditions, which usually include food. In many ways, these family gatherings are just as important as the religious observations the day brings.
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Its-Not-Really-What-you-Eat-But-How-Much
May 9, 2012
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Le Cordon Bleu
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Las Vegas
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Diets and the dieting lifestyle are nothing new in the U.S. Since the big fad diets started in the 1970s, it seems that nearly everyone is on some type of diet. But here’s the thing: diets don’t work – not in the decadent Nevada culinary scene, not anywhere. Sure they’re good to take off 10 or 20 pounds before a high school reunion, but most dieters gain back all of the weight they lost plus a little more.
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Seasonal Cooking with Plums
April 23, 2012
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Le Cordon Bleu
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Las Vegas
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As April and May roll around every year, our thoughts inevitably turn to spring. Budding trees, blooming daffodils, and emerging colors are everywhere. One of the first seasonal fruits available at this time is the plum. Often overlooked as anything but grab-and-go fruits, plums are a great fruit to cook with for both sweet and savory recipes. They’ve long been a central part of Asian cooking. It's a well kept secret of Nevada culinary schools.
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Love Easter Candy? Try Making Your Own
April 3, 2012
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Le Cordon Bleu
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Las Vegas
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Many of us grew up on a tradition of Easter baskets stuffed to overflow with a variety of candies, chocolates, and other sweet treats. Foil-wrapped chocolate eggs, cellophane-wrapped bunnies, and jellybeans nestled in a layer of plastic grass were the stuff of dreams.
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The Birth of the Gourmet Burger
March 20, 2012
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Le Cordon Bleu
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Las Vegas
• 0 Comments
America has a love affair with the hamburger. In fact, chances are that you had one for lunch today. Despite our long and deep relationship with the hamburger, it has been pretty one sided. We’ve lavished our love on burgers, making them the most popular fast food choice, but we’ve gotten little in return, unless you count larger waistlines. The world of culinary arts has gained little in recent years from affection for burgers.
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