Pages: Prev 1 2 3 ...15 16 17 18 19 20 21 ...45 46 47 Next

International Dinner Party!

Part of the fun of going to the Cordon Bleu has been the wide variety of friends I’ve made from so many different countries! Just about every person in our group is from a different country. So cool! For fun we decided to have a dinner party where each person brought a dish representative of their country. We knew finding the ingredients would be tough, and it sure was! Luckily though, there are several stores here that cater to expats. I also found a great article on finding Mexican ingredients in Paris.

Not having an oven, I had to get a little creative with what I wanted to make. Chili came to mind as a perfect Texas dish, but it’s Spring here! I settled on enchiladas, using a recipe you an make in a skillet! Instead of the green sauce I was majorly craving, I settled for red because tomatillos and jalapenos were no where to be found! I got all the ingredients for guacamole at the store but, no tortilla chips. :-/ wah wah wah… Just about every grocery store has a “TexMex” section, like the Italian and Asian sections. Pretty hilarious. The guacamole is in a jar and looks super sketchy. The tortillas? Good till October? hmmm…

I did want to go get tortillas at the new Mil Amores Tortilleria.  I still see these tortillas in my future but I’ll just have to remember that you can only order them on Friday, with pick up on Saturday. Fresh corn tortillas! omg…. yum. with amazing French salted butter??? drooling.

Here’s how the enchiladas turned out!

Enchiladas for International Dinner Party

I might have accidentally picked up turkey instead of chicken. No big deal. I was very excited when my apartment started smelling like Mexican food. ooo please last for a couple days! And having Cumin in my cupboard now? Amazing!

I also made zucchini enchiladas, for our vegetarian friends. Using the same sauce, I made a filling of chopped zucchini, onions, and garlic, mixed with 1/4 cup of sauce and plenty of cheese.

The recipe was great! Perfect for keeping the kitchen cool in the summer even if you have an oven.

I also attempted to make Dulce de Leche brownies in a skillet…. not so successful. haha They didn’t quite have the consistency I wanted annnnd the bottom might have burned just a bit. Well a lot. whoops.

Skillet Brownies

The spread!

International Dinner Party 4-16-13

 

So delicious! Can’t wait to do it again!

Afterwards we took a stroll along the Seine and strategically picked a spot next two a group of guys playing the guitar and banjo.

photo 3

 

seine 4-15-13

 

And… snacked on crumpets and clotted cream. :-)

crumpets

Notre Dame at Sunset 4-15-13

15. April 2013 by Molly
Categories: culinary school, France | 1 comment

Fontainebleau- Let’s Go Chateauing!

This weekend we made a short leap to Fountainebleu! The home of a beautiful chateau where one of the Louis’ was born. Napoleon and a pope lived there at one time as well.

Fontainebleau

Fontainebleau is about 30 minutes outside of Paris by train. It is still within the Paris metro zones though, so the ticket is cheap! Buy a one day, all zones pass at the ticket counter for a 7.80 euros train ticket. If you have a Navigo pass, you can also use this to take the train on the weekends. The train departs from Gare de Lyon. The trains are up top, so you have to take an escalator to get to the main platform. You will want a Transilien or Ter train heading toward Laroche-Migennes, Montereau, Montargis or Sens. Get off at Fountainebleau-Avon station and hop on the bus shuttle which is directly outside the station. Follow the crowd and you will get on the right bus. Here’s more information on getting to Fontainebleau, but trust me on the ticket, you will just need a one day all zones pass to get out there.

It was absolutely vacant when we got there! What luck! Must be because we went at the beginning of April. It was SO nice not having it crawling with tourists. It was freezing (45 degrees abouts) but we still managed to take some awesome photos outside.

Fontainebleu Group Shot

 

Fontainebleau Front

 

Fontainebleau Back Group Pic-Reduced

 

And a jumping photo, of course!!

Fontainebleau Jumping Pic

See, told you! Vacant!

Continue Reading →

07. April 2013 by Molly
Categories: France, Paris Day Trip, Travel | 1 comment

LCB Week 1- Diamantes & Tarte Tatin

I’ve already been in class for two weeks???? Crazy talk!

We have learned and made so much already! Luckily I think I’ve actually lost a little bit of weight just from all of the walking! phew- at least it’s not the other way around. People at the school joke about the 5 kilos you gain. baha. ha. butter.

So far we have made….. drumroll!!

Week 1:

Diametes (Diamonds) Sable Cookies.

Diamete Sable Cookies

 

We learned that when you are making a cookie roll to later cut into slicing, first squeeze it into a log, and then roll it on a hard surface. If you just roll it, you will end up with an air pocket in the middle.

Tarte Tatin

Tarte Tatin Le Cordon Bleu

With some champagne of course. yumm!!

So we actually made the pastry crust with a tart mold. And here’s the interesting thing- it’s actually just the ring, without a bottom! This helps prevent sticking. The dough is formed to the ring in a way that it stays just right. Before filling, you place it on the baking sheet, because a full tart would not hold it’s shape uncooked. Bake Bake and then loosen the sides just a bit and the ring comes right off!

For the filling, it was important that the cut apples kept their shape, and didn’t turn to apple sauce. Did you know that if your apples oxidate (turn brownish) after you’ve cooked them, then they were not cooked through. Just like pasta you want to pick up a piece, squeeze it just a bit and feel for a firm center with a bit of give kind of like al dente pasta. Also, you only want to add water to the apples if absolutely necessary to prevent them from sticking to the bottom of the pan. If it’s a juicy apple, the water probably isn’t needed and it will dilute the flavor.

The sliced apples were the hardest part. The apple peeler/corer is very different than those in the States. boy did it take me several tries. After that, you want as thin slices as you possibly can and as even as possible.

07. April 2013 by Molly
Categories: culinary school, France, le cordon bleu paris | 2 comments

Easter in Paris!

We started out the day bright and early going to mass at Saint Etienne du Mont, a beautiful church by the Pantheon. We got there uber early expecting a crowd. Instead the church was just about vacant, so we got an awesome seat and got to watch the choir warm up!

St Etienne Church Paris

Four priests, lots of incense, and an hour later, we were chilled to the bone! The church is made of stone and the cold just permeates everything in the Winter. Note to self: Bring a major coat to wear to church and keep it on during the service!

On the way home we stopped by a market to pick up some grub for an Easter Brunch at our apartment! Check out these cute eggs!

Easter Eggs in Paris Market 3-31-13

 

I made French toast with strawberries on top and Kerri made a play on eggs benedict without the Hollandaise. Then I started to wonder, why is it called French toast and do the French make it?

Easter Brunch Paris 3-31-13

 

yummmmmmmmmmmmm!!!!!!!!!!!

Happy Easter!

01. April 2013 by Molly
Categories: France | 1 comment

Le Cordon Bleu Paris! C’est Tres Cool!

OMG………………………………………

I had orientation on Saturday, then my first class on Tuesday, first practical on Wednesday and geez I absolutely LOVE it!

LCB Paris 3-21-13

Everyone is so warm and friendly, not the uptight French like I was expecting. Everything is translated into English so I don’t feel like I’m missing out because I don’t know French. And the chefs are so skilled, incredibly impressive, and one in particular is hilarious as well.

The class schedule is… interesting. It’s set until June- as in I know exactly when my classes are each day until then. Here’s the fun thing though (well maybe not fun), every day is different, every week is different. As in Monday I could have class at 8:30am, Wednesday all day, Thursday not at all, and then next Monday have class at 3:30. Weird, yes. But! As I was saying, it is set till June- so I can go ahead and plan side trips up till then when I have multiple days free. So not the best, but it works.

One thing about the uniforms, they’re pretty sweet w/ the Cordon Bleu logo on the jackets. But I’m short and have a rather large back side, so despite the small size fitting up top, I had to go up two sizes so the last button would fit around my hips. haha ugh. I think I’m going to go down one size, move over the last button, or just say who cares and wear my apron over it so it just fits a little bit better. :-) But on to more important things.

Le Cordon Bleu Uniform

We made our first thing yesterday- Diamates aka “Diamonds” because of the granulated sugar around the edge of these shortbread/sable cookies. Super cute. We also learned how to make paper cones, which we’ll be using in our practical tomorrow morning.

Sable Cookies Le Cordon Bleu 3-27-13

They are the ones toward the middle without the chocolate. Oh and those aren’t the one’s I made- those are the chef’s from the Demo class.

A view of the class- kinda. Not the best photo b/c we’re really not supposed to be taking photos during class. shhh. The translator is the lady up front. There’s an angled mirror above the work surface so you can see what’s happening. There are also four TV screens  on the wall where we’re sitting for more close up views.

LCB Demo Class 3-27-13

The class format is to go to a demonstration class first where the chef shows you how to prepare several recipes, of only a couple you’ll be doing in the Practical class. The ingredients have been of the best quality- I’m an assistant this week so I’m responsible for getting together the supplies needed for the recipes before the practical class starts.

Here’s one interesting thing I’ve learned so far that makes total sense- when cutting out rolled cookies, the chef would flip over the cookie before placing it on the sheet. The reason was that the top has less flour, thus sticking a little to the parchment paper preventing it from sliding around, and it allows you to brush off the excess flour on top!

We’re making a Classic French Apple Tart tomorrow! Wish me luck…..

28. March 2013 by Molly
Categories: culinary school, le cordon bleu paris, paris | Comments Off

Pages: Prev 1 2 3 ...15 16 17 18 19 20 21 ...45 46 47 Next

← Older posts

Newer posts →