Food Journal

Glendale’s Chocolate Affaire

Posted by on Feb 16, 2012 in Food Journal, Restaurant Reviews | 0 comments

Glendale’s Chocolate Affaire

Print PDF Glendale’s Chocolate Affaire – Once a year, chocolate purveyors (and lovers) from around the nation gather in downtown Glendale, AZ for this award-winning festival, which celebrates chocolate, romance and the arts. Also, it has lots of yummy treats :D! Here is a little glance at my own chocolate affaire. We had to park kind of far and walk, but as we got closer, we were greeted by the sweet smell of chocolate filling the air! People were passing us by on the way back to their cars munching on chocolate treats that they probably intended on taking home (I can’t...

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Garlic and Ginger Chicken Soup – AKA – Get Well Soon Soup

Posted by on Feb 14, 2012 in Food Journal, Soups | 0 comments

Garlic and Ginger Chicken Soup – AKA – Get Well Soon Soup

Print PDF Garlic and Ginger Chicken Soup – AKA – Get Well Soon Soup – There is little worse then being sick, like sick sick. It is no fun at all. Today in my house, both my husband and my son are sick, sick. It is so very sad and pitiful to me to see them this way. There’s not a whole lot you can do for them. That makes it even worse. The one thing I can do though that always helps is make my “Get Well Soon Soup“. Colds and flu run when they see this soup coming-LOL :D! Why, because of the main ingredients – garlic, onions, and ginger. They have...

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Caramelized Onion Dip

Posted by on Feb 13, 2012 in Appetizers, Food Journal | 0 comments

Caramelized Onion Dip

Print PDF Caramelized Onion Dip- I think that just about every get together/party or whatever that I have ever been to had some kind of chip dip. Usually in the form of some type of dried soup mix or dressing powder dumped into a tub of sour cream. Admittedly, it’s not too bad. However, I think we can do better. So I came up with a pretty simple recipe. It takes a little time because of caramelizing the onions, but it’s still an easy recipe. Plus, it’s delicious. My husband is so funny, because when I asked him what he thought, he said “It tastes like a chef made...

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Stuffed Mushrooms – (whole wheat)

Posted by on Feb 7, 2012 in Appetizers, Food Journal | 0 comments

Stuffed Mushrooms – (whole wheat)

Print PDF Stuffed Mushrooms – If you ever need a really easy appetizer that everyone will love, this is it! I learned how to make a version of these in Culinary School. This really came in handy, because the owner of the wine bar where I got my first Chef position wanted them on the menu. It was one of the foods on our menu that we almost always sold out of towards the end of the night. From the first time I made stuffed mushrooms, they became one of my “go-to” recipes. Just the other day we went over to a friend’s house for dinner. They never ask us to bring...

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French Onion Soup Gratinée

Posted by on Feb 3, 2012 in Food Journal, Soups | 0 comments

French Onion Soup Gratinée

Print PDF French Onion Soup – I had never had French Onion Soup until I went to culinary school. It was one of the dishes we learned how to make in Basics – the first class you take. This is because it is a great example of how to caramelize onions, and of the effects of caramelizing. In Basics, I had to make enough to feed two people.  About half way through school, we got to work in the restaurant that is located on campus. In the restaurant, each student works a different station everyday. The day I had the French Onions Soup station was a tearful day to say the...

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How to Caramelize an Onion

Posted by on Feb 3, 2012 in Culinary 101, Food Journal | 0 comments

How to Caramelize an Onion

Print PDF How to Caramelize an Onion Caramelizing an onion is a great way to add flavor to a dish. It is also a basic culinary skill. One which we had to master in Basics class, the first class at Le Cordon Bleu. There are just a few steps, patience is required. 1. The first thing you need to do is peel and chop your onions. If you slice them with the grain (from top to bottom) they will hold their shape a little after you cook them and you will end up with pretty curls of onions in say, your French Onion Soup. If you chop them against the grain, or dice them, they will not hold their...

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