Whisk: a food blog
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| Blog Name: | Whisk: a food blog |
| Url: | http://www.whiskblog.com/ |
| Language: | English |
| Topics: | food, cooking, recipes |
| Description: | A blog dedicated to food, taste and life written by an avid foodie who is working through a cooking school curriculum. My passion is food. Every aspect is interesting to me, from learning about the origins of a dish, to making it at home, then writing about it and finally capturing its beauty in a photograph. I started this blog in January 2008 by focusing on my lifelong dream of attending culinary school by working through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. I now have fellow bloggers who have joined me in this culinary journey, and we're learning a lot about techniques in the kitchen from knife skills to deep frying. (Find out more here.) I've also joined some baking groups like Tuesdays with Dorie and Daring Bakers where I can bake and test my creativity. I hope you'll visit often and share your passion for food with me. |
| Popularity: | 150 Followers |
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Time for Champagne!
I passed! Image: FreeDigitalPhotos.net Whisk: a food blog This is just a summary. Visit my website for full links, other content, and more!
I passed! Image: FreeDigitalPhotos.net Whisk: a food blog This is just a summary. Visit my website for full links, other content, and more!
Exams are Over
Today, exams are over. I feel raw, going over every detail of what I could have done differently. My shaking hands at the end telling me this is tough. Taking a deep breath. Remembering the charms and good wishes in my pocket from my children...the wishbone that I was too scared to pull in case I didn't get the right end, the rock, the butterfly eraser. Wishes to help me get through a difficult event, to help me remember what's important, to help me be happy. I learned a lot these past three months. About me, about life, but mostly about food. I know sauces. I know to brown the bones and parure (leftover cuttings from deboning the pork) in hot fat in a sauté pan until they're so brown, b
Today, exams are over. I feel raw, going over every detail of what I could have done differently. My shaking hands at the end telling me this is tough. Taking a deep breath. Remembering the charms and good wishes in my pocket from my children...the wishbone that I was too scared to pull in case I didn't get the right end, the rock, the butterfly eraser. Wishes to help me get through a difficult event, to help me remember what's important, to help me be happy. I learned a lot these past three months. About me, about life, but mostly about food. I know sauces. I know to brown the bones and parure (leftover cuttings from deboning the pork) in hot fat in a sauté pan until they're so brown, b
Peanut Vermicelli
I once worked beside a little-known, but top-notch take-out diner called The Five Senses. Many times a week, I'd wander over at noon to see what the chef was cooking in his kitchen. Even though he worked the kitchen alone, he was able to create delicious food, but he was often stressed and voiced his frustration at being "in the weeds" to his customers (which wasn't good for business). The one thing I ordered anytime it was on the lunch menu was this Peanut Vermicelli. I'd buy extra at noon just to take it home to have for supper. One day, I boldly asked him for the recipe, which he scribbled on a scrap piece of paper for me, without measurements for some of the ingredients. After some tw
I once worked beside a little-known, but top-notch take-out diner called The Five Senses. Many times a week, I'd wander over at noon to see what the chef was cooking in his kitchen. Even though he worked the kitchen alone, he was able to create delicious food, but he was often stressed and voiced his frustration at being "in the weeds" to his customers (which wasn't good for business). The one thing I ordered anytime it was on the lunch menu was this Peanut Vermicelli. I'd buy extra at noon just to take it home to have for supper. One day, I boldly asked him for the recipe, which he scribbled on a scrap piece of paper for me, without measurements for some of the ingredients. After some tw
Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise)
Paul Brent, a seasoned and well-respected reporter in the Ottawa area, called me on Wednesday to see if I would like to be interviewed for a segment about blogging, cookbooks and Julie and Julia. The next day, he came to my home to film me making a recipe, as well as discuss my role as a food blogger in this new era of blogging and books. What he filmed will be on CTV Ottawa Weekend News on his segment called Tech Now with Paul Brent Sunday, August 2nd at 6:00 p.m and here (and then click "Tech Now: August 2, 2009"). One of the questions Paul was exploring is this: Will blogging force cookbooks into extinction when you can click and cook from a laptop?I hope not. I still use a cookbook regu
Paul Brent, a seasoned and well-respected reporter in the Ottawa area, called me on Wednesday to see if I would like to be interviewed for a segment about blogging, cookbooks and Julie and Julia. The next day, he came to my home to film me making a recipe, as well as discuss my role as a food blogger in this new era of blogging and books. What he filmed will be on CTV Ottawa Weekend News on his segment called Tech Now with Paul Brent Sunday, August 2nd at 6:00 p.m and here (and then click "Tech Now: August 2, 2009"). One of the questions Paul was exploring is this: Will blogging force cookbooks into extinction when you can click and cook from a laptop?I hope not. I still use a cookbook regu
Beef Dip
Here is one of our family favorite meals both because it's tasty and easy to prepare. The secret ingredient is a package of onion soup mix! Shh...don't tell the chefs at Le Cordon Bleu! They would want you to make French Onion Soup from scratch and dehydrate it yourself! Recipe from Auntie Joyce Serves 8 4 pound beef roast 1 teaspoon dry mustard ½ teaspoon dried oregano Salt and freshly ground black pepper 2 tablespoons vegetable oil 2 yellow onions, cut in slices or rings 5 cups water ½ cup soya sauce 1 package onion soup mix 1 garlic clove, minced To Prepare and Eat Now: Preheat the oven to 325°F. Dry the roast with paper towels. Rub or sprinkle with dry mustard, oregano, salt an
Here is one of our family favorite meals both because it's tasty and easy to prepare. The secret ingredient is a package of onion soup mix! Shh...don't tell the chefs at Le Cordon Bleu! They would want you to make French Onion Soup from scratch and dehydrate it yourself! Recipe from Auntie Joyce Serves 8 4 pound beef roast 1 teaspoon dry mustard ½ teaspoon dried oregano Salt and freshly ground black pepper 2 tablespoons vegetable oil 2 yellow onions, cut in slices or rings 5 cups water ½ cup soya sauce 1 package onion soup mix 1 garlic clove, minced To Prepare and Eat Now: Preheat the oven to 325°F. Dry the roast with paper towels. Rub or sprinkle with dry mustard, oregano, salt an
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