Salmon, I love. Green peas, not so much. Until now.
Last weekend, we went to another cooking class/demo at our local Mon Ami Gabi restaurant. The main course was Salmon with pea and leak purée and crème fraîche butter. This took peas to a whole new level!
This recipe is modified slightly from chef’s version, mainly to Continue reading
Glazed carrots (or any carrots, for that matter) used to be pretty low on my list of favorite foods, due to the childhood trauma of being forced to eat canned carrots too many times. But these carrots, from the online class with Chef Thomas, were absolutely delightful!
You’ll need one bunch of carrots, fresh parsley, Continue reading
Today, I spent the day making sofrito. After retiring 6 weeks ago today, I signed up for a Master Class with Thomas Keller, the great chef at The French Laundry in Napa. One of our assignments was to make sofrito with two different oils (olive and canola). So I did. First, a caution: this will take a total of five (5) hours, so be patient!
You’ll need 3 cups of Continue reading