Food Production 2

This was one of my final cooking classes I would be taking, and looking through the syllabus it was going to be a fun learning experience for most. Until we heard news that our instructor from ‘Intro Culinary arts’, the same one who put so much work into getting the new culinary building on theContinue reading “Food Production 2”

Spicy Asian Chicken

This is an amazing dish that would pair very well with rice or any other grain and some sautéed vegetables. I served this last night with quinoa pilaf and sautéed baby bok choy. The baby bok choy was flowering so that made a really vibrant garnish. This dish is very easy to make and deliversContinue reading “Spicy Asian Chicken”

Spaghetti and Meatballs

Spaghetti and meatballs, a dish that we all must have had growing up. Whether yours was home cooked or bought in a can like “Chef Boyardi”, it was a childhood favorite for most. I was in both worlds for this one. I had the cans when I was a lot younger but later on IContinue reading “Spaghetti and Meatballs”

Punjab Grill DC

Today’s blog is going to be about an experience at ‘Punjab Grill’ in DC. Punjab Grill is a fine dining Indian restaurant that is Royal-inspired by a traditional Punjabi restaurant. I wanted to take my wife out to eat at Jose Andres’ Zaytinya but they were fully booked that night, so I kept on lookingContinue reading “Punjab Grill DC”

Beef Skillet Nachos

Nachos have got to be a favorite around the world, even when I was in elementary school nachos were my go to lunch option. These Beef Skillet nachos are SO GOOD and easy to make. It’s ease of cooking makes this a great party food or comfort food. The thing that sets these skillet nachosContinue reading “Beef Skillet Nachos”

Advanced Baking (Continued)

Back into baking class, In this weeks class we were going to be creating pastry and dessert components. These pastry components are the bases of desserts that can be altered and prepared in many different ways to create numerous traditional and contemporary desserts. For example with éclair paste (pate a choux) you can do moreContinue reading “Advanced Baking (Continued)”

Greek Lamb Pita Pockets

Mediterranean food is something I rarely eat, but when I do it is thoroughly enjoyed. The flavor profile is always so refreshing and light. I think that I made this dish when I was in culinary school taking international cuisine class. We were learning about Mediterranean cuisine and that is what inspired this recipe. TheseContinue reading “Greek Lamb Pita Pockets”