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Top 13 Recipes of 2013 | She Paused 4 Thought

Top 13 Recipes in 2013 | She Paused 4 Thought

The New Year is almost here so I though we would take a look back at the top 13 posts of 2013. Thanks to all my readers who made this year of blogging so much fun. Continue Reading →

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Duck Breast with Pomegranate Reduction

Duck Breast with Pomegranate Reduction
There is nothing sexier in my book than cooking French. That could explain why I traveled 6,000 miles to take cooking lessons in France from a gifted cook and teacher Susan Herrmann Loomis. Her culinary classes became my destination.

Why French? 

Georges Auguste Escoffier was the first to create systems and simplified rules for cooking. Not only did he create them, he documented them in the fascinating book Le Guide Culinaire. His criteria are still used in Western culinary education and restaurants today.

This might explain why we drink a “Frappé” 
at Starbuck instead of a “drink that is ice blended,” eat crêpes, instead of “very thin pancakes” and “deglaze” a pan instead of “removing the bits of food that cling to a pan, by adding a liquid.” Continue Reading →

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2012 Top 10 Recipes | She Paused 4 Thought

A New Year brings the promise of diverse culinary adventures.  I thought before we move forward it would be fun to look back. Borrowing from a late night host, here are the Top Ten.  I hope one of these is your new favorite recipe.

#1| M’hanncha – Moroccan Snake Pastry

Photo by Cathy Nelson Arkle
It comes as no surprise to me what this was the most view post of 2012.  The Moroccan Snake Pastry is bursting with WOW factor.  I mean, who doesn’t want to look like a pastry princess?  This recipe is time consuming and worth every second it takes to create it. Continue Reading →

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Maximizing Menu Development

Photography by Cathy Nelson Arkle

Today’s class is about menu development.  After all our weeks of training, Chef Carol Cotner Thompson thought we were now ready to be creative and experiment. Scary for me because I want a recipe as my security blanket, but this how we learn.

Once you have a good handle on cooking techniques, different cuisines, and which foods and spices work together, creativity can take your dishes to a whole new level. Here are some tips to help make you look like a pro.

Three Tips for Maximizing Meal Planning

  1. Make sure flavors complement, not compete.
    Any single item now becomes part of a group when you menu plan.  Understanding how ingredients’ flavors relate to one another is a great place to start.  A good resource is “The Flavor Bible.”
  2.  Don’t overdo any one item.
    If your appetizer has garlic, use onions or leeks in your entrée. Too much of a good thing can be bad.
  3.  Keep it simple.
    Limit the number of ingredients per dish. This helps create balance and harmony throughout your entire meal. Continue Reading →
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Farmer Market Treasures

Photography by Cathy Nelson Arkle

Today’s classroom was taken to the streets of Santa Monica, CA for the Wednesday Farmers Market.  We are on a treasure hunt for the freshest seasonal and locally grown fruits and veggies to prepare in class today. Wait until you see what we cooked with our Farmers Market treasures!

photography by cathy nelson arkle
This market is not only the largest, but also a favorite of food enthusiasts and local chefs alike.  Farmers show off their local produce and other seasonal favorites while shoppers enjoy the colorful atmosphere. Continue Reading →

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