Persian Noodle Soup (Ash Reshteh)
Gingerbread Cake with Rum Brown Butter Cream Cheese Frosting
Butternut Bisque with Crab
Pear and Almond Tart
Crispy Sea Bass with Capers, Lemon, and Chicken Jus
This recipe reminded me of Zuni’s restaurant in San Francisco. (Haven’t been? You must go!) The sauce was reminiscent of the jus they do for their specialty roast… Read More »
Preparing for My Stage
I’ve been avoiding expressing my immediate dream because I didn’t want to jinx it. Now I see that the idea is preposterous, so I might as well share… Read More »
VIDEO: How To Fillet A Fish
Top five reasons why it’s important to know how to fillet a fish: 1. Don’t get voted off the island. Make yourself indispensable with your filleting skills. 2…. Read More »
Lamb Presents
We made a dish today at Le Cordon Bleu, that was super yummy. I loved the theme of the recipe because I got to create each part as… Read More »
Laverie Automatique
I have come to the conclusion that my Parisian neighborhood laundromat is really a portal for Purgatory and only bizarre demonic people or angelic misunderstood artists come to… Read More »
Easter Souvenir’s
I was struck this Easter morning by an email my Mom sent me that opened the floodgates to lost memories like an uncontrollable river hurtling over everything in… Read More »
The Biggest Market in the World: Rungis
The cuisine students at Le Cordon Bleu had a field trip to Rungis, the largest professional fresh product market in the world. The market is so big that… Read More »
Passover Pastry Macaroons
This recipe is for Teri, who had the brilliant idea that Macaroons would be an excellent Passover dessert because they don’t use leavening. They do use almond powder… Read More »
Big Mac Attack Macaroon!
I happen to cook next to a young woman, Jamie, in my superior cuisine class at Le Cordon Bleu who never ceases to amaze me with her big… Read More »
Lobster Again?!?!
I should have known that today was going to be tough when I got to school and some one had taken my seat in the demo room. I… Read More »
Little Red Poisson: Rouget
Today was one of those rare days where waking up at 7:00 A.M. on a Saturday (with a caipirinha headache – thanks Michael & Enrique!) and trekking across… Read More »
Quail In a Casket with Sweetbreads
As I was packing up my knives at school today, one of my cooking buddies, Cynthia, caught me and said, “Hey Amy, what are you going to name… Read More »
