Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
In the heart of Derby City, where southern hospitality meets bold culinary choices, I tried a pizza that changed my understanding of Pizza crusts and rewrote the crust rules. The dough is key. Home made dough needs to be forgiving and simple. It is the […]
Once the mise en place is complete, the next step is creating the scheme of work to ensure smooth and efficient work flow. Here is a structured approach: Prioritize Tasks Order of preparation: begin with tasks that take the longest [ie. Pomme Marquise piping and […]
The Kitchen is set. Startup is done and Mise en Place underway. Next on the list [while Pommes Marquise is getting golden brown] – is the Béchamel.
Once the Kitchen is set up, transitioning to misen place for service. Here is a structured approach
Lists bring clarity and focus, spark creativity and provide structure to thoughts. Startup kitchen list is a guide and inspiration for setting efficient and inviting cooking space. From the Kitchen File: The Morning Kitchen Startup List Light the Stove Collect Equipment 4 saucepans 2 wooden […]
A quick Paella with a surprise Ingredient
Sometimes, culinary surprises come from the most unexpected places. Strolling through the grocery store, i spotted a package of yellow rice. It’s Bright, saffron -hued grains promised convenience, but i wasn’t expecting much beyond a quick side dish. Little did i know this package would spark a new favorite in my kitchen. the result? it has tasted like it had been simmering for hours, yellow rice with its saffron and turmeric undertones, serves as a perfect base.
As I reminisce about the day at Churchill Downs, the images of grand Fascinators and the thundering hooves of the racehorses are vivid, but what lingers most is the memory of the meal that is extraordinary and timeless. amid the historic back drop f the […]
There is something magical about watching your team win, and last night, Creighton’s Girls basketball team gave us a performance to remember. From start to finish – each play more intense than the last – but when the final buzzer rang, it is a clear […]
Cooking with cousins is a mixed of tradition and creativity. Steven’s latest culinary experiment brought those memories rushing back. This time, it is a smoked pork lion – two hour labor of love he proudly documented in photos. Along side the photos came is notes: “Smoked 6 pork tenderloins at 250F degrees two hours for an internal temperature of 150- 160F. Hawaiian rolls on deck, melted butter and garlic salt to bate the rolls in.” This was a trial run for his upcoming big cook: Cook for the firehouse crew.
Now I’m waiting on his firehouse review and possibly making it into the FireHouse Cook Book. If the trial run was anything to go by, they are in for a 3 Alarm treat.
Stay tuned.
