http://www.amyglaze.com/le_cordon_bleu_-2/?utm_source=rss&utm_medium=rss&utm_campaign=le_cordon_bleu_-2 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 03 Apr 2012 02:45:51 +0000 hourly 1 https://wordpress.org/?v=6.7.2 http://www.amyglaze.com/le_cordon_bleu_-2/#comment-7676 Thu, 13 Sep 2007 08:04:59 +0000 http://www.mrsglaze.com/2006/01/13/le_cordon_bleu_-2/#comment-7676 i would so love the recipe for your Apple Tart with Honey Butter. I’d like to make it for a close friend who is Jewish to help him celebrate Rosh Hashanah.
Thanks,
Nancy
ps…love your blog! Just came across it this morning.

]]> http://www.amyglaze.com/le_cordon_bleu_-2/#comment-7675 Sat, 14 Jan 2006 09:52:02 +0000 http://www.mrsglaze.com/2006/01/13/le_cordon_bleu_-2/#comment-7675 Hi Linda! The flower carrots in the picture above are made by fluting down the sides top to bottom, then cut on a diagonal horizontally. Many zesters have a fluting part. Sur La Table has one that does both. Also Wustof makes one that is great called a canelor.
Hope this helps! Got any other ideas for carrots?

]]> http://www.amyglaze.com/le_cordon_bleu_-2/#comment-7674 Sat, 14 Jan 2006 08:38:57 +0000 http://www.mrsglaze.com/2006/01/13/le_cordon_bleu_-2/#comment-7674 As a former culinary student, I am deadly curious what method you used to make the carrots look like flowers. (Always obsessing over presentation thoughts.)

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