Archive for the ‘Cooking’ Category
Another Reason to Spike that Eggnog
Must remember this for next year… Dr. Rebecca Lancefield’s Eggnog Recipe Friday, December 19th, 2008– Ingredients 1 dozen eggs 1 quart heavy cream 1 quart light cream 1 pint bourbon 1 quart rum nutmeg sugar to taste (1/2 – 3/4 lb) Beat eggs, add bourbon and rum slowly with stirring to prevent precipitation of egg [...]
Cuisine Bourgeoise Deuxième
Cuisine Bourgeoise Deuxième Wednesday, September 10th from 6:30 to 9:00 PM The second of Bruno’s Cuisine Bourgeoise menus will feature Crab Charlotte with Avocado and Smoked Salmon, Filet with Sauternes and Rouquefort Sauce, Grilled Asparagus and a traditional French cheese tray. Dessert will be Chardonnay Ice Cream. Instructor: Bruno Krioussis. Cost: $65.00. Limited to 14 students.
Tonight: Cuisine Bourgeoise Premiere
Cuisine Bourgeoise Premiere Wednesday, August 27th from 6:30 to 9:00 PM Cuisine Bourgeoise translates literally to mean “middle-class cooking.” This refers to good traditional French home cooking. These are typical French dishes prepared with readily available ingredients as well as decadent sauces and a variety of cooking techniques. Bruno is offering three separate classes [...]
Breakfast for 50, II
It’s that time again. Yesterday I was part of a team of three preparing breakfast for CCI’s Friday mornings “Breakfast Club”. We outdid ourselves making one of the best breakfasts served in quite some time: the “Burrito Bar that Doesn’t Quit” Several cans of La Costeña Refried Pinto Beans Several dozen Fresh-baked local Los Comales [...]
An Evening with Chef Bruno
Thank you Chef Bruno Gerard Krioussis for yet another tantalizing cooking class! Mexican Wednesday, April 23rd from 6:30 to 9:00 PM This class is sold out. Try this spicy sampling of Mexican favorites: White Posole Soup, Beef Chile Rellenos, Mexican Green Sauce, Red Rice à la Mexicana and Tender Cactus Ensalada. The meal will be [...]
Fresh Bread for Fifty
At this place where I work there is a tradition: Hot Breakfast on Friday morning for all. After four months of enjoying these weekly feasts, my turn has come. As one of a team of four, I will be bring in still-hot fresh-baked bread. Mixing, needing and rising tonight; portioning and baking tomorrow. This is [...]
5-Minute Artisan Bread
This is working out well. Don’t want to loose track of these instructions: From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Serves 4 Note: This recipe must be prepared in advance. [...]
Fresh Whole Wheat Bread…
A late night bake. Experimenting with variations of sourdough and whole wheat combined. Still needs work.
My new aspiration: To be an “early post-human artist”
So I have finally decided to start a blog. Initially (and for the forseeable future) this will be little more than a personal journal where I track and record thoughts and ideas for which I have some greater-than-passing interest. It is mainly for myself (a journal more than a blog) but also a means of [...]
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