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Making the Most of Winter Vegetables
March 28, 2012
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Le Cordon Bleu
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Sacramento
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When it comes to fresh vegetables in the winter, many may wonder “is that even possible?,” but if you live in Sacramento, you are at a definite advantage. Sacramento, California culinary options during the winter and early spring months surpass nearly every other state as far as fresh produce goes. If you are in any other part of the country, many of the fruits and vegetables you buy in the store during these months probably come from California. If you aren’t sure what to look for, here are 4 of the best winter vegetables to add to your pantry.
Try them grilled for a little taste of summer!
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Using Food to Get and Keep Your Guests Talking
March 8, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
You’ve planned your menu, purchased the wine and invited the guests, your work should be done but one of the hardest things about having a successful party is to get your guest talking and keep them talking, for what is a party without socialization. Sometimes the easiest thing to do is let the food get the talking for you. Whether you play a food based game or wow them with a cheese tasting here are just a few ways that you can use your menu to entertain your guests and get them to open up with one another.
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A Closer Look at the Bento Box Trend
February 27, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
If you have ever been to a Japanese restaurant, especially for the lunch menu, you have probably seen the bento box option. Not sure what that is? It’s basically a traditional single serving Japanese meal. It’s sectioned off so that each part of the meal is separated in its own compartment. California culinary trends are typically the most cutting edge and well noted – the bento box trend has been spreading quickly and with the wonderful assortment of fresh fish available for sushi in California, those near the ocean get the best of it all! The history of the bento box is something that dates back much further than the comparably “new” trend of preparing this Japanese traditional meal in American culture.
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Five Alternatives to Wheat Flour
January 26, 2012
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Le Cordon Bleu
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Sacramento
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Whether following a strict gluten-free diet because of symptoms related to celiac disease and gluten sensitivity or because of a low-carb Paleo or Atkins-style diet, you may be one of millions of Americans looking for alternatives to wheat flour. The California culinary community has fully embraced the gluten-free movement by making gluten-free choices available in grocery stores, restaurants and schools.
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How to Conquer Post-Workout Cravings
January 12, 2012
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Le Cordon Bleu
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Sacramento
• 0 Comments
If you hit the gym hard and rev up your cardio workout only to step off the treadmill and think, “what’s for dinner,” you are not alone. In much the same way people crave salt and water to replenish the things which have been lost while sweating, many often crave food. Truth be told, these post-workout cravings may just be strong enough to prevent weight loss even though you are working overtime to burn those calories. With all the wonderful Sacramento culinary options out there, it’s easy to get carried away. Here are the “whys” and “hows” for recognizing and avoiding this common unwanted side effect of cardio workouts.
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How to Braise Meats and Vegetables
December 19, 2011
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Le Cordon Bleu
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Sacramento
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Le Cordon Bleu alumni will recognize braising as a wet cooking technique in which the main ingredient is seared in fat and then simmered in a cooking liquid on low heat in a covered pot. Cooking times are normally longer than two hours and result in moist and tender dishes with full, robust flavors. Braising is typically done in a Dutch oven, crock pot, or pressure cooker. Foods may be braised in an oven or on a stove top.
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The History of Christmas Pudding
December 9, 2011
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Le Cordon Bleu
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Sacramento
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It may have it roots in way to preserve excess meats for consumption during the winter, but the traditional English Christmas pudding has long since surpassed its utilitarian roots for its role as the festive end to an English Christmas dinner. Look for a cooking school in California that will teach the techniques to make this ancient but delicious Christmas treat.
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Bounce That Cranberry and Other Surprising Culinary Techniques for Efficient Food Preparation
November 16, 2011
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Le Cordon Bleu
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Sacramento
• 0 Comments
Okay, chances are if you walked into the kitchen and caught the chef bouncing a cranberry across the counter you might be asking yourself, “Okay, where exactly did this guy go to culinary school?” Believe it or not, tricks of the trade, like this one, are often a fast and easy way to tell that food is ready to eat …even if they seem a bit unconventional. In the case of the cranberry, if it bounces at least 4 inches high it means that the berries were picked at just the right time and the berries are at their prime. Weird, right?
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5 Tips for a Spectacular Turkey
November 10, 2011
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Le Cordon Bleu
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Sacramento
• 0 Comments
Few foods create such memories of home and happiness than a roasted turkey. This centerpiece of most Thanksgiving dinner tables instantly brings back warm thoughts of crisp November afternoons, gathering families, and the wonderful taste of a meal cooked with love. Yet, with all of this joy and nostalgia, few meals produce as much anxiety as that same roasted turkey. The pressure to get it just right and preserve memories for future generations piles up on both experience and inexperienced turkey cooks alike.
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How to Carve a Frightening Pumpkin
October 27, 2011
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Le Cordon Bleu
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Sacramento
• 0 Comments
Every year as the air turns cool and the leaves begin their colorful transformations, thoughts turn to tricks, treats, and things that go bump in the night. Halloween is a holiday full of fun for all ages. One of the best parts is the carving of Jack O’ Lanterns. These ultimate symbols of Halloween began as a way to scare off the ghosts and devils that are said to prowl the earth on All Hallows Eve. Today, however, they’re just great way to add some frightful fun to our most chilling holiday.
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