Archive for March, 2008
spinach soup
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Many traditional Italian cooks react in horror when they see anyone grate cheese on top of a pasta dish that contains fish or shellfish. It’s as though you just added a dollop of chocolate mousse on top of liver-and-onions. But what’s so wrong with fish and cheese; after all, the French do it all the time, so […]
Frequently in cooking class, a student will ask “aren’t we sealing in the juices by searing the meat?” or “won’t the milk sour if it comes to a boil?” It’s time to debunk some common kitchen myths.
Searing the steak seals in the juices. Searing the steak browns the meat and caramelizes the exterior, thus making […]
olive oil
creme brulee
hot cross buns
Published
by Anne March 20th, 2008 in
Cakes & Sweet Breads, Cooking School, Anne's Kitchen
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Dutch caramel cookies
grasshopper pie
The Zen of Fish
Published
by Announcements March 8th, 2008 in
Novel Cuisine, Cooking School, St. Louis
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