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  • How to Prepare Homemade Hummus

    September 25, 2012 Emily Murray Minneapolis/St. Paul 0 Comments

    Hummus is a popular Middle Eastern dish that consists of chickpeas or garbanzo beans crushed into a tasty mash. The food is often used as a dip for pita bread, chips, or even vegetables. Popular in the health-food world and in many a cooking class, hummus is known to be extremely high in nutritional value. Continue...

  • 6 Healthy Fried Food Alternatives

    September 6, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Face it: fried foods taste great. Anything and everything fried becomes a crispy, golden-brown morsel of crunchy and flaky deliciousness. From candy bars and Twinkies to spaghetti and pizza, just about every food can be tossed into a fryer and come out twice as good. Even unappealing (to some) greens such as Brussels sprouts transform into mouth-watering delicacies after a trip to the fry bath. Sadly, eating a diet full of fried goodies is a sure way to find yourself overweight, unhealthy, and living with a shortened lifespan. If you love the taste of fried food, there are plenty of healthier alternatives that may satisfy your insatiable craving. The healthy food trend has been taking over and if you attend school for culinary techniques, you will likely learn many of the following alternatives. Continue...

  • 5 Potato Preparation Techniques

    August 13, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Potatoes are one of the world’s most versatile foods. They come in many colors and varieties and vary in size, texture, taste, shape and starch content. Although most often prepared as a side dish, they are just as versatile in everything from stews to omelets. Every Minnesota cooking school teaches a variety of techniques for preparing potatoes and once you learn these different preparation techniques you will find that keeping potatoes on hand will make it easy to enhance any number of recipes. Continue...

  • How to Make Your Own Tonic Water

    July 23, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Tonic water may be something you don’t often wonder about, but you likely enjoy it all the same. If you would like to recreate it on your own, like many Minnesota culinary schools do, then here is a closer look at this versatile liquid. Continue...

  • How to Chop Onions without Crying

    July 9, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Ask anyone what their least favorite kitchen chore is and the answer you will most often hear is chopping onions. Even the most experienced Minnesota culinary school graduate will get teary eyed preparing this poignant ingredient. It is as if the onion knowing its fate throws up its best defense to avoid ending up in your salad or sauce. You may not be able to avoid its sting entirely but there are measures you can take and tricks you can try to avoid the worst of this vegetable’s watery eyed attack. Continue...

  • Lightening up Your Appetizer Menu

    June 25, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Appetizers appeal to many people and for this reason, you can find them most anywhere. Parties, business meetings, family get-togethers, conventions, most anywhere you go, there will more than likely be an opportunity to enjoy these wonderful little delicacies. Even some of the hottest Minneapolis culinary arts restaurants are as highly revered for their appetizers as they are for their entrees. They are also the focus of many a cooking class. Continue...

  • 5 Tips for Perfect Pasta

    June 12, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    There is nothing more comforting than coming home to a well prepared pasta dinner. As any chef in the Minnesota culinary world can tell you, the key to a great pasta dish is a perfectly prepared noodle. Here are 5 culinary art tips for making perfect pasta in your own home every time. Continue...

  • What’s a Juicy Lucy and Other Minneapolis Food Traditions

    May 10, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Many people do not put Minnesota and culinary arts in the same sentence. For most Americans, Minnesota is famous for two things: cold … and more cold. Despite its seemingly never-ending winters, Minnesota has a rich food heritage that comes from two centuries of immigrants from a variety of nations. Ethnicities in Minnesota’s rich cultural heritage include Germans, Scandinavians, British, Italians, and Slavs. More recent immigrants include Hmong Laotians and Somalis. Continue...

  • Making A Mother’s Day Country Breakfast

    May 4, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Mother’s Day is just around the corner and you want to do something special. You COULD just get her that same old day spa you have used for the last 8 years, OR you could make her a breakfast that she will never forget. Whether you have been to classes at schools for cooking or you are typically the frozen waffle type of cook, with a little effort and a lot of love you can prepare a great breakfast for mom this holiday. Continue...

  • 5 Ways to Mix Up Trail Mix

    April 25, 2012 Le Cordon Bleu Minneapolis/St. Paul 0 Comments

    Many people love trail mix because it is a handy snack full of variety and sometimes surprise. Indeed, Trail mix appears to have been around for quite some time, but it was only in the 1950s that the blend used most often by hikers for quick energy got the name by which we know it today. Continue...

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