le cordon
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Welcome to the 'le cordon' tag page at Technorati. This page features content from the farthest reaches of the Blogosphere that authors have "tagged" with 'le cordon'.
Latest blogosphere posts tagged “le cordon”
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Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise)
Whisk: a food blog —
Authority: 107
Paul Brent, a seasoned and well-respected reporter in the Ottawa area, called me on Wednesday to see if I would like to be interviewed for a segment about blogging, cookbooks and Julie and Julia. The next day, he came to my home to film me making a recipe, as well as discuss my role as a food blogger in this new era ...2 weeks ago -
Week 5 at Le Cordon Bleu (Basic Cuisine)
Whisk: a food blog —
Authority: 107
Time is flying by so fast here at Le Cordon Bleu. Week 5 seems long ago and was all about soups and compound butters. Well, "soup" is not the right term; "potage" is more accurate. Soup, a type of potage, is derived from the word souper, which means to absorb. To be called a soup, it must contain bread (such as French ...3 weeks ago -
Hard Rock Cafe, All Things Are Possible!
Regina's Family Seasons —
Authority: 111
If you are a true follower of my blog, close friend or family member you know that my oldest daughter has been in Le Cordon Bleu culinary school for over a year. She is nearing the end of her time in school and is only a couple of months away from obtaining her Associate of Applied Science in Culinary Arts! Her ...3 weeks ago -
Whisk Wednesdays—Grenadins de Veau au Coulis de Celeri-Rave (Veal with Celery Root Cream Sauce)
Whisk: a food blog —
Authority: 107
It seems these last recipes in the curriculum are strictly a review of techniques already learned. They dont contain much history or interest but are good practice for the impending exam. Grenadins de veau are thick veal fillet steaks laced with pork fat. After sprinkling the meat with salt and pepper and searing them ...8 weeks ago -
Le Cordon Bleu—Lesson 3 (Basic Cuisine)
Whisk: a food blog —
Authority: 107
Lesson three was all about garnitures (not garnishes!), which are side dishes. It was fun to see the master chef work on so many dishes (six of them) at once without breaking a sweat while we kept flipping pages to keep up with which recipe he was working on.Knowing we had to make three dishes during the practical was ...8 weeks ago
