Now that’s technique! Our chef attacks the bird. Actually he’s letting the inside juices drip into the pan. This week our favorites were the Chichen Fricasse with Artichokes, the Chicken Cordon Bleu, and the Turkey Scaloppini Marsala. Kevin McKibbon, the chef, showed us a really cool way to debone chicken legs in order to … More Foul Weather for Fowl
The crêpes, the poach, the soufflé. Whip ’em, drop them, swirl them around in a pan. It’s all about the egg. How many minutes for hard boiled – 11, soft boiled – 6 to 7, poached, just stand there and be ready. We started tonight’s class by being served a DELICIOUS lobster sauced pasta. Kevin … More it’s all about the Egg
We got down to it this week: making mother sauces or as Kevin said they are now called foundation sauces. We started by making 3 roux: white, blond and brown. The white we turned into a Bechamel sauce which I loved. I could just drink it as is. The only difference between the roux was … More Foundation Sauces
Our first class: Kevin tells us only 3 knives are necessary: chef, paring, boning. We used the chef knife or French knife tonight and learned how to hold it: middle finger under, thumb & pointer on the blade. Next one pushes the carrot or celery towards the blade to chop, not really moving your arm, the … More French Cuts
Away at Chez Boucher 