Filet of Sole Meunière
Fat, buttery snowflakes are plopping on the front yard, and I’m not even glad. Why? Because I want to go to school tomorrow–to have the opportunity to make braised sweetbreads. As in, cow’s thymus gland. I didn’t think I’d be excited about it, but today I put them into water to soak overnight, and once I [...]
I was doing so well with a weekly update of school. Then the last four weeks happened. It’s been hard to reflect this quarter. My days at school have gone something like: ”Then we made this thing. Then we made this other thing. Then we did that. Then we did another thing.” Go, go, go, a go-go.
No wonder [...]
The picture above–of my daughter and me enjoying a creation that took patience and several days to create, has nothing to do with the cooking I’ve been doing this week. That picture would be a blur.
Second Quarter’s Practicum–our main class–is called “Quantity Cooking.” As I’ve said before, we’re cooking for all the culinary students at [...]
