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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 Pesto
May 18, 2012
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Le Cordon Bleu
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Chicago
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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.
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Suzy Singh - The Taste of Asia
May 16, 2012
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Le Cordon Bleu
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Le Cordon Bleu
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Welcome to the very first blog post by Chef Suzy Singh! You may know me from Season Two of the hit TV show MASTERCHEF on FOX, or through various collaborations around the great City of Chicago! I am also a very proud Alumnus and National Spokesperson for Le Cordon Bleu. Over the next couple of months we will dive into the world of food, exploring the history of spices, and sharing recipes that have fun and interesting twists to traditional recipes! This month we are focusing on the Taste of Asia.
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North End: Boston’s Own Little Italy
May 16, 2012
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Le Cordon Bleu
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Boston
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Immigrants have been coming to Boston’s North End since Puritan settlers founded the city in 1630. As early as 1890 the neighborhood known as North End was being referred to as Little Italy. And by 1930, the population of this tiny one-square mile neighborhood was almost 100% Italian and Italian-American.
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Kitchen Clues: Picking the Right Pans for Your Kitchen
May 15, 2012
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Le Cordon Bleu
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Atlanta
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Whether you are just supplying your first home kitchen or you want to restock with better quality or purpose-built cookware, a little advice is always helpful. Standing at the kitchen supply store and looking at aisle after aisle of pots and pans can be overwhelming. Georgia culinary schools teach their students how to use these and many other types of cookware.
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5 Egg Sandwiches You Never Thought of
May 15, 2012
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Le Cordon Bleu
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Austin
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Let me start by saying that I don’t hate egg salad sandwiches. Even so, it is one of the last things that I would order at the deli. I do, however, love eggs and like to have them on sandwiches. A simple fried egg sandwich on toast with slice of American is a simple joy that tastes great every time. But even simple perfection becomes boring after a while. Sometimes you just want more.
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Spices-That-Make-All-the-Difference
May 14, 2012
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Le Cordon Bleu
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Scottsdale
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Whether dining at a friend’s house or a five-star restaurant, what makes a dish stand out more than anything is that little hint of spice. Often when a dish flops you will hear people say things like “it lacked taste,” or “it was bland.” Without the help of spices, even the most creative meals fall a bit flat. While there are more spices than you can even imagine, if you start with just these beginner ideas, they will make all the difference in many recipes and add extra flavor.
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Cheeses That Are Great For Grating
May 14, 2012
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Le Cordon Bleu
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Seattle
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With Mother's Day just around the corner, many of us are looking for a new dish to impress Mom. Grated cheese is an excellent way to not only add flavor to a dish, but to also supplement color and plating. Try this list of cheeses that are excellent for grating and can be used to make that special dish just perfect.
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Cooking for One -Single Servings Ideas
May 11, 2012
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Le Cordon Bleu
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Portland
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There are many quick and easy ways for someone to cook a great meal for themselves and not take forever or use a lot of pots and pans in the process. The culinary arts shouldn’t only be reserved for parties of two or more! If you have a night to yourself, be creative. Now is the opportunity to try out some of those recipes you have been holding on to. While Oregon culinary options are everywhere you look, going out to eat alone isn’t always as satisfying as cooking and enjoying a meal in the comfort of your own home. Just using simple ingredients like chicken, pork, pasta and vegetables you can make amazing meals that won’t cost you a lot of time or money.
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How to Cook Eggs Over Easy
May 11, 2012
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Le Cordon Bleu
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Sacramento
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Breakfast in bed is one of the all-time favorite Mother’s Day gifts. Every mother is sure to appreciate a well cooked breakfast of over easy eggs, hash-browns, toast, and orange juice. Living in the beautiful golden state gives you great access to the freshest California culinary ingredients possible. In order to deliver this gift to your special loved one, you first need to know how to properly cook an egg over easy. Below are some simple steps to walk you through this traditional culinary arts process.
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