Getting my sauce on…

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I think I would quite like to move into and live a happy life at Le Cordon Bleu. Honestly, I love it. Everyone is so friendly, the chefs are so welcoming and generous with their knowledge, the classes push you without scaring you away, the food you take home is unfailingly gorgeous and you leave feeling like you have the beginnings of a real skill for life. So it was with a little bit of sadness that I attended my last class today. Well, last for now because I have no doubt that I will be back. Yep, just call me the Culinary Terminator.

So Modern and Classic Sauces. A class I booked because my own sauce making skill-set consists of cheese sauce and gravy. And not even ‘proper’ gravy. Gravy made with granules. I know, I know. This seemed liked the perfect way to learn things that really would be brand new to me so I was already excited for it but then to walk in and see it was Chef Anthony from my 4 week Tuesday night class who was running it? Even better! My last class with the chef from my first class. ‘Twas like my own little circle of life…

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Le Cordon Bleu, Essential Cuisine Skills week 4…

I’m so sad that my four weeks of Cordon Bleu heaven has come to an end! Aaaaaagh, makes me want to bawl into my apron…why can’t I come here every Tuesday night and be given fabulous ingredients to make amazing dishes with in an insanely well provided kitchen under the watchful and welcoming eye of a fantastic chef? I mean, surely he has nothing better to do on an ongoing basis?

week 4 b1

It’s literally been such an enjoyable time and I have honestly loved every single minute of it. Yep. Even the first heart pounding moments of week 1 when I couldn’t get those damn chicken legs off…

So on the menu for tonight – lamb. More specifically a trimmed rack of lamb served with dauphinoise potatoes and stuffed tomatoes. Excuse me while I just dribble into my apron.

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Le Cordon Bleu, Essential Cuisine Skills week 3…

Week 3 is upon us…it’s scary how quickly these classes are passing by!

This week brought a couple of challenges and they’re both related to the main ingredient tonight which was veal. Firstly, how do you cook it? Secondly, do I want to eat it? I must admit that my knowledge of veal and how it’s produced is sadly limited and by my own admission, I’ve never tried it before mainly because of the barbarous ways in which it can sometimes be raised. Although I know there are farmers out there who will produce veal in a standard of extremely high welfare, it seems that it’s always the bad versions of it that get all the press, and for good reason to a certain point – you want to flag up and draw attention to any animal that is made to suffer for its end product but at the same time, the farms who care should also receive attention for their good work.

Anyway, this isn’t the forum for my political stance on veal; an ethically sourced piece was the main ingredient of tonight and it was going to be presented as Osso Bucco with Pea and Saffron Risotto. Read More