10.11.2011., četvrtak



Cooking Classes In Chicago

cooking classes in chicago

  • The process of preparing food by heating it

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • (cook) someone who cooks food

  • Assign or regard as belonging to a particular category

  • (class) classify: arrange or order by classes or categories; "How would you classify these pottery shards--are they prehistoric?"

  • (class) a collection of things sharing a common attribute; "there are two classes of detergents"

  • (class) a body of students who are taught together; "early morning classes are always sleepy"

  • largest city in Illinois; a bustling Great Lakes port that extends 26 miles along the southwestern shoreline of Lake Michigan

  • A city in northeastern Illinois, on Lake Michigan; pop. 2,896,016. Chicago developed during the 19th century as a major grain market and food-processing center

  • Chicago ( or ) is the largest city in both Illinois and the Midwest, and the third most populous city in the United States, with over 2.8 million residents. Its metropolitan area, commonly named "Chicagoland," is the 26th most populous in the world, home to an estimated 9.

  • Michigan: a gambling card game in which chips are placed on the ace and king and queen and jack of separate suits (taken from a separate deck); a player plays the lowest card of a suit in his hand and successively higher cards are played until the sequence stops; the player who plays a card

Toasted Garlic and Five Onion Soup

Toasted Garlic and Five Onion Soup

Bacon really makes this dish, but I didn't let my potatoes cook long enough. :( I'd still make it again though.

Toasted Garlic and Five Onion Soup

1 slice bacon, diced small
4 tablespoons olive oil
1/4 leek, sliced
4 scallions, sliced
1 shallot, sliced
1/2 white onion, sliced
1/2 vidaliia onion, sliced
1 head garlic, sliced
8 sprigs thyme, minced
1 bay leaf
3/4 cup white wine
3 cups chicken stock
1 small backing potato, peeled, and diced small
1/2 cup heavy cream
salt and black pepper

1. Place a 3 quart chefs pan over medium heat and add diced bacon. Cook until crisp and then remove bacon bits.

2. Add the olive oil, leeks, scallions, shallots, white and vidalia onions, and garlic.

3. Allow the onions and garlic to caramelize, about 15 minute. Stir in the thyme and bay leaf.

4. Deglaze the pan with white wine. Be sure to scrape the fond off the bottom of the pan with a wooden spoon.

5. Pour in the chicken stock and bring the soup to a boil. Add the diced potatoes.

6. Reduce the heat and simmer for 15 minutes or until the potatoes and onions are tender.

7. Puree the soup with a hand held emersion blender.

8. Stir in the cream and adjust the seasoning with salt and black pepper.

9. Garnish with bacon bits and serve hot.

Serves 4

Chicago - Pad Thai At Home - Eva

Chicago - Pad Thai At Home - Eva

We bought a box of Blue Elephant brand pad thai while in Paris. Blue Elephant is the restaurant/school where I took my thai cooking classes. Turned out fine, but it was pretty expensive for some noodles and a sauce package. In retrospect, I had all the ingredients on hand to make the entire dish.

cooking classes in chicago

See also:

cooking classes melbourne

santa monica cooking school

cooking utensils spatula

cooking classes ri

free realistic cooking games

cooking the perfect roast beef

cooking in the bush

cooking styles

- 15:52 - Komentari (0) - Isprintaj - #

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