Salmon en Papillote, Fried Calamari, Oysters Rockefeller, Shrimp Scampi, Confit Octopus; Grilled Trout
Seafood
Icing
These are the icing recipes and techniques you need to master during your third year. Do this and you will be successful when we can get to the really challenging stuff. “Regular” Buttercream, Italian Meringue, Ganache, Royal, Glaze, and Chocolate Buttercream
Everything You Have to Know to Make Delicious Tarts
King of the Crust! Time to take on three different varieties of pie crusts – Pate Sablee, Pate Brisee, and Pate Sucree – and then put them to work with Miniature Pies and Tarts like Peach Galette Pie, Lemon Meringue Pie, and a Fruit Tart
Advanced Yeast Breads
Taking on the yeast bread that are a bit more challenging: Sourdough from scratch; enriched doughs like Brioche and Cinnamon Rolls; Sandwich bread like Whole Wheat Pullman Loaf, Bread Bowls
Beef
Hamburgers are America’s greatest invention. Grind up some beef, put it on the grill, and everything is right with the world. But what about steak? If hamburgers are our passion, steak is our obsession. How do you cook a great steak? From basics to the spectacular… this is for you, beef lovers. Recipes covered: Blue Cheese Stuffed, Peppercorn Crusted Hamburgers, Hawaiian Marinated Sirloin Steak, Corned Beef, Beef Jerky
Pork
What are the three pork dishes you HAVE to be able to make to hold your head up high and not look like a poser? These three: pork chops, good bacon, and pork loin. Bonus recipes for good students: handmade sausage, handmade bacon.
The Wonderful World of Potatoes
Potatoes are more than something to eat mashed with fried chicken. Although that does sound REALLY delicious. Read this post to gain the basic skills you will need while working with the most popular starch in the world: baking, roasting, mashing, ricing, scalloping, frying, and pan-searing
A Culinary Student’s Guide to Cooking Chicken
Chicken is by FAR the most popular protein in the US. Learning how to cook a few very basic dishes perfectly is the difference between the culinary student and the home cook looking up something to make on their cell phone, 20 minutes before dinner time.
There are quite a few basic techniques that you will have to master to be successful with chicken and a bit of understanding the cooking properties of the different cuts and market forms…. but once you get the basics down, you’ll be able to make just about any chicken dish you can imagine!
Recipes covered: Pan-fried, Roasted, Braised, Brined, and Pan-seared Chicken. RECIPES: Southern Pan Fried Chicken; Brined, Roasted Whole Chicken, Braised Chicken all’Arrabbiata, Chicken Piccata
Cooking Methods 3: BLACKENING
How do you “blacken” foods? This post explains the spice blend, the technique, and the applications of this most famous Louisiana culinary tradition. Recipes: Creamy Penne Pasta with Blackened Chicken and Roast Roma Tomatoes; Creme Brulee
Cooking Methods 2: COMBINATION – Braising and Grilling
Ribs require combination cooking – that is, they need a low, slow start to help the tough connective tissue around the bones to dissolve into delicious and satisfying gelatin, then they need a dry, hot finish to caramelize the surface and give us all those yummy crunchy bits. Here are the recipes in this post:
BBQ Ribs, Fried Okra, Spicy Collard Greens