Posted by Billie-Jean | Dec 28th, 2009

Beef Wellington

How to make beef wellington: (print recipe) Begin by buying a nice cut of beef tenderloin, about 400 grams for 4 people.  Then buy the following: 400g mushrooms 4 slices proscuitto Dijon mustard for brushing meat or if you can find English mustard, even better. 200g puff pastry 2 Egg yolks Salt and pepper Olive oil 1. Pre-heat the oven to 200c. 2. Heat some oil in a large pan and quickly fry the...

Posted by Billie-Jean | Dec 25th, 2009

White Cake with Pear Compote

Okay, I tried this cake at a restaurant and it was seriously the most delicious cake I have ever eaten.  When I asked for the recipe all I got was “the white cake came from a mix”.  I was shocked and elated at the same time.  I am not the best baker to say the least and I felt one step closer to a dessert I could make.  I needed to think and absorb every flavor that came in contact with my happy...

Posted by Billie-Jean | Dec 21st, 2009

A Photo Journey of Gordon Ramsay’s Cook Along

This is a fun way to get together with friends.  We taped the live broadcast and took a long evening to prepare each of the dishes, enjoy each one before we continued onto the  next.  The recipes are very easy and the adventure is keeping up with him.  See the video here to give the cook along a try. I will post the recipes for each dish at the bottom of these photos. Gordon Ramsay also provides a shopping list...

Posted by Billie-Jean | Dec 20th, 2009

How to cook roast beef.

Choosing the Beef The best joints for roast beef is a Rib of Beef, Sirloin or Fillet. Rib works well as usually it will be cooked on the bone. Keeping the bone in makes for a tastier piece of beef when cooked but both Sirloin and Fillet are very good. The beef should be Dark in colour – meaning it has been hung well and mature. A thick covering of fat which adds flavor and prevents the joint from...

Posted by Billie-Jean | Dec 19th, 2009

I H.A.V.E a fresh perspective…

I had always wondered when I drove past Oppenheimer Park what the big Culinary Institute sign on the front of one of the building was.  It seemed so out of place to me that I thought maybe it had formerly been a cooking school but had uprooted to a new location.   A location that better suited the sophistication that culinary artistry truly is.  I say this because I think people often connect Culinary Arts with...

Posted by Billie-Jean | Dec 17th, 2009

4 Easy Steps to Scallopini

Above is a version of veal scallopini, this could easily have been made with any meat or any other sauce ingredients. Cooking Techniques After you have been cooking for a while, the best thing you can learn is a few techniques that don’t require a recipe necessarily and allows you to experiment with flavors and ingredients.  As long as you know the basics of how to cook something then you can deviate from the...