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A Culinary Education

A Culinary Education

A blog about all things Culinary and an education in Culinary Arts with George Brown College in Toronto through their Continuing Education Department.
A Culinary Education A Culinary Education
01/11/2013 03:46 PM
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Billionaire's Bacon

Have I got a recipe for you….something to start off 2013 right…..Billionaire’s Bacon. If I wasn't addicted to bacon before, I am totally and completely 100% addicted now (and yes, I am going to my Physician in a couple of months to get my cholesterol levels checked).There is a reason it’s called ‘Billionaires Bacon’…It’s bacon-y, brown sugar-y gold .  GOLD!It’s perfec

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A Culinary Education A Culinary Education
01/04/2013 01:00 PM
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Happy 2013!

So I guess it’s time for another ‘holy blog delay, Batman!’ The past few months have been crazy.  I’m not sure how it’s already 2013 (I really only just got used to writing 2012)….This post celebrates the launch of the redesigned ‘A Culinary Education’ blog - thanks to Christine over @ Smitten Blog Designs.  I had a lot of fun with the redesign process.  She did a wonderful job

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A Culinary Education A Culinary Education
09/04/2012 10:53 PM
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Food Adventures: Growing Hot Peppers....

? Trinidad Scorpion Pepper.....apparently this one is around 1.5 million on the Scoville scale - (it's like the Richter scale, but for peppers) ....?Earlier this year, on a chilly winters day (January 2012), in the Great White North (…Toronto), I set a stack of pepper seeds into little pots with soil, added some water, covered them with plastic, and gave them my blessing t

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A Culinary Education A Culinary Education
08/29/2012 03:06 PM
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Food Adventures: The Canadian National Exhibition, 2012

The Canadian National Exhibition (a.k.a. The CNE or The Ex) comes to Toronto for the last 3 weeks of August every year.  Basically it’s a giant fair (it's also a signal that summer is coming to an end…and although this is a sad thought, it also means that I am all that much closer to Starbucks bringing back their Pumpkin Spiced Lattes!).I’ve been going every year since before I can remember.&

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A Culinary Education A Culinary Education
08/17/2012 12:48 AM
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Lemon Thyme Chicken (a.k.a. Poulet au Thym Citronne)

This is one of the recipes from my French Farmhouse Cooking course that really rocked my world....  Lemon Thyme in the garden....So pretty...This recipe hails from the Bresse area of Burgandy, France where the famous Poulet de Bresse (chickens) are raised.  As per Wikipedia...These birds are highly valued for their gamey depth of flavour, yet with fine, tender flesh and delicious, c

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A Culinary Education A Culinary Education
08/10/2012 12:54 PM
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French Farmhouse Cooking

Holy blog delay Batman!  (yes, I know I've said that before)....This summer has been crazy-busy, but so much fun.  I've been to two destination weddings (Cancun and Denver), and there has been lots of fun times and food with friends and family.  This post has been a long time coming.  My review of the French Farmhouse Cooking course I took.  I really enjoyed this class.&nb

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A Culinary Education A Culinary Education
06/26/2012 09:57 AM
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Lemon Basil Tomato Pesto Pasta with Shrimp

Lemon Basil in the garden....Southern Ontario is experiencing a wonderfully warm and steamy summer so far, which means that it's only June 23 and my garden looks like the 'after' picture from a Miracle Grow commercial.  This weekend I was delightfully surprised to find that my lemon basil plant already had enough leaves to make pesto....(YAY!).  A couple of years ago, on one of my yearly

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A Culinary Education A Culinary Education
06/14/2012 03:53 PM
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Dairy Free Berry Cupcakes

I have a little munchkin in my life who can't have dairy.  Now, I imagine that it’s hard to avoid dairy when you have a kid, considering all of the ready made foods and snacks out there that kids love which contain dairy....and I knew I would be seeing his mama so I thought I would send these along with her for him to try - Dairy Free Berry cupcakes.   Fresh berries are in abundance

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A Culinary Education A Culinary Education
05/27/2012 07:31 PM
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Blue Hydrangea Red Velvet Cake

I think I could sum up this post with two words....'lesson learned.'Last weekend was Victoria Day here in Canada.  Which means that it was the first long weekend of the summer.  My pregnant cousin happened to be visiting from Calgary (that's in the province of Alberta for those of you who need to brush up on your geography).  And since this was probably the last time we would see he

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A Culinary Education A Culinary Education
05/24/2012 04:12 PM
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Guyanese Custard Block

(I should probably premise this story with the fact that I am the Canadian born offspring of two Guyanese parents)...It was my Dad's birthday a few months ago.  He's one of those people who doesn't really like a big fuss on their birthday (which I don't understand - I feel as though my birthday should be a national holiday).  Because he doesn't like a big fuss, we try to keep it low

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A Culinary Education A Culinary Education
05/17/2012 04:03 PM
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Springtime Asparagus & Ham Pasta

It's Spring here in Can-adia.  Spring (to me) means that it's time to get the gardening on (hot peppers, tomatoes, herbs and the such), get a pedicure (to take care of the gnarled-winter-toe situation) and pull out the floaty spring dresses from last year.  It also means that for the next 4-5 months, the vegetables will taste a million times better than they do in the winter.I found this

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A Culinary Education A Culinary Education
05/04/2012 10:07 AM
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Spelt Breaded Pork Chops with Spicy Citrus Marinade

This recipe is from the Sauces and Marinades class that I took.  It’s a quick and easy marinade to put together.  Keep in mind that marinating the pork chops overnight will make a world of difference.  In class, we grilled these - which was good.  Personally I love breaded pork chops.  I used spelt bread crumbs because I eat a lot of spelt bread, and when it goes stale, I

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A Culinary Education A Culinary Education
04/26/2012 04:14 PM
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Oreo Cadbury Mini Eggs Cheesecake Cupcakes

Okay, so this recipe is similar to the Oreo Cadbury Mini Eggs Easter Squares, but lightened up and made into cheesecake cupcakes.I made these for my Uncles birthday.  He likes dominos....hence the theme for these cupcakes. The Oreo Cadbury Mini Eggs Easter Squares (which are actually just cheesecake bars) were such a hit at Easter that I decided to use that recipe - but lighten it up a little

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A Culinary Education A Culinary Education
04/12/2012 05:01 PM
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Oreo Cadbury Mini Egg Easter Squares

Sometimes I'll take two things I love - like Oreos and Cadbury Mini Eggs - and combine them, thinking - since they are so good on their own - together can only be better.  Sometimes it's an epic fail....But sometimes, it's a major win! This is what happened with this mashup of Oreo cookies, Cream Cheese and Cadbury Mini Eggs...Cadbury Mini Eggs are one of the best things about Easter!The insp

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A Culinary Education A Culinary Education
03/28/2012 09:09 PM
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Teriyaki Marinated Salmon Fillet in Phyllo Pastry

So I saw the movie 'Salmon Fishing in the Yemen' a couple of weeks ago - which was the inspiration behind me sitting down to write this post for my favourite salmon recipe.  This movie is probably one of the best romantic comedies that I've seen in a while.  It’s hilarious (which is almost entirely because of Kristen Scott Thomas) and heart-warming.  And come on....the title alone w

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A Culinary Education A Culinary Education
03/12/2012 09:28 PM
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Sauces and Marinades

Sauces and Marinades is a 6 week course offered at George Brown College through their Continuing Education program.  The main focus of this course is marinating different types of meats and fish, and then either creating a sauce out of that marinade, or pairing the dish with an accompanying sauce.  The instructor for this course was fantastic.  She taught us to analyze and dissect e

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A Culinary Education A Culinary Education
03/05/2012 05:47 PM
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Rock Buns

My Grandmother.....?When I was younger, my grandmother often came over and spent the weekend.  This was always so exciting, because I was lucky enough to have one of those grandmothers who spoiled me with attention, cuddles & kisses.  AND when we baked together she would let me put sprinkles on everything - & when your 6, the person who lets you put sprinkles on things is the nex

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A Culinary Education A Culinary Education
03/01/2012 10:22 AM
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Red Velvet Cake

I have been having love affair with Red Velvet Cake for about 5 years now.  I discovered the wonderful that is the red velvet cake when I was visiting family in Florida.  And now, I love anything red velvet (except for this red velvet latte I tried last Christmas...lets just say that my taste buds were offended by it...).   There is something so deliciously perfect about t

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A Culinary Education A Culinary Education
02/24/2012 04:00 PM
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Bacon Tomato Lentil Pasta

These lentils look so pretty!? Things I love about this recipe: (1)   It’s got bacon (and no….I do not have a bacon addiction ….I’ve been tested...)(2)    I love the bitter flavor of arugula(3)    The lentils make the pasta seem creamy without actually adding any cream (healthy-ish, right?)a.     I've also heard that lentils are good for

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A Culinary Education A Culinary Education
02/21/2012 12:10 PM
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Bacon Caramel Popcorn

 I still have bacon left over in the freezer from the Butchery and Charcuterie class that I took last November/December.  My lovely aunt (the same one who organizes our yearly cookie exchange) sent me this recipe a couple of weeks ago as she knows I have a particular affinity for anything with bacon in it....I love caramel popcorn.  (and I'm sure I am not the only person that finds

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A Culinary Education A Culinary Education
02/16/2012 12:05 AM
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Sprinkle Spiral Cookies

I stumbled upon these delightful cookies when I was looking for a recipe on how to make Battenburg cake (which is quite possibly my most favourite dessert recipe ever....) (well, maybe not ever, but definitely top 5...).  (Back to the cookies...) There was something about the sprinkles and colours in this cookie that immediately brought a smile to my face.  A few months ago, one of

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A Culinary Education A Culinary Education
02/06/2012 11:12 PM
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Sweet Potato Gnocchi

? ???I have never met a sweet potato that I didn't like.  The subtle sweet and starchy qualities make it one of my go-to vegetables.   (And I've heard that they are pretty healthy too...).My love of sweet potatoes is what inspired this recipe.  When making potato gnocchi I thought...why not try this with sweet potato?  What I learned through the process is that (1) Sw

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A Culinary Education A Culinary Education
01/31/2012 10:37 PM
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Gnocchi

Gnocchi are like little potato pillows.  Once they are made and frozen, they make for an easy week night dinner as they can be boiled right from the freezer, so there is no thawing time required.  They taste great with anything from a simple tomato sauce to pesto to even melted butter and parmesan cheese.  This is great Italian comfort food, especially on a cold

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A Culinary Education A Culinary Education
01/26/2012 11:04 PM
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The Biscotti Series.....(Part 2)

The great thing about biscotti is that you really can add anything to them (I've seen some great Cranberry & White Chocolate versions) once you understand a basic biscotti recipe.  However you'll want to be careful with any sort of chunky ingredient, as they can cause crumbling when attempting to cut the biscotti loaf into biscuits (for example, finely chopping the nuts before adding them

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A Culinary Education A Culinary Education
01/24/2012 11:47 PM
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The Biscotti Series....(Part 1)

Biscotti + Coffee = (makes me) happy.   It's very simple.  And because of my simple equation, I was very excited to learn how to make Biscotti in my Northern Italian Cuisine class.  The keys to making biscotti (the ones that I've found useful)...-In the summer, flour tends to be more moist, so you might have to use more-In the winter, flour tends to be more dry, so you might ha

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A Culinary Education A Culinary Education
01/16/2012 11:27 PM
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The Delightful Tiramisu

Tiramisu (for those who don't know) is an Italian trifle made with Savoiardi (lady finger biscuits) soaked in coffee and liquor, layered with a heavenly rich, but light custard. As a general rule, I do not like trifle.  Apparently this is not the case when it's Italian trifle.  It must be the combination of the lady finger biscuits and liquor, and of course the decadence of the Mascarpon

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A Culinary Education A Culinary Education
01/15/2012 08:30 PM
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Tourtière - Quebec Style

I am not really sure what I did before I had a PVR.  I must have missed a lot of good TV.  (I know, you're probably wondering what the h*** the PVR has to do with Tourtière...Don’t worry, I am getting to that).  I love Chuck Hughes (he is a chef out of Montreal).  His Food Network Christmas special 'Chuckmas' happened to be on my PVR when I was looking for something to watch la

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01/12/2012 02:27 PM
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Northern Italian Cuisine

This was the first 'specialized' culinary class with George Brown College which I enrolled in after taking the Culinary Arts I & II.  I love Italian food....but I do have to confess that I didn't know much about Northern Italian Cuisine prior to taking this course.  I thought all Italian food came from the same place...Italy!  (I now understand just how misinformed I was...)This

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A Culinary Education A Culinary Education
01/05/2012 04:51 PM
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An Adventure in Shortbread Part 2 (Part 5 of 'Christmas Cookies')

The second of the two kinds of shortbread that I make is the type that melts in your mouth...it's light and it's airy.  I have been using this recipe for years (It was my very first shortbread recipe!).  I am not sure where it originally came from (sometime in the late 1980's, my sister put together a MacWrite-v.4.5, 3-ringed binder recipe book (including hand-dr

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A Culinary Education A Culinary Education
01/05/2012 04:38 PM
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An Adventure in Shortbread Part 1...(Part 4 of 'Christmas Cookies'...)

The thing with Shortbread is that my mom likes the buttery 'Walkers'-like Scottish version (the one that comes in the Tartan packaging...), and everyone else likes the light and airy, melt-in-your-mouth Whipped version.  So, in order to spread the Christmas joy to all those around me.....I make both.  I am fairly certain this is how I go through so many pounds of butter in December....Ba

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A Culinary Education A Culinary Education
12/29/2011 02:23 PM
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Cookies 'n' Cream Hershey's Kiss Cookies (Part 3 of Christmas Cookies...)

A continuation of my love affair with Hershey's Kisses.....When I discovered Candy Cane Hershey's Kisses in the grocery store, you can imagine how excited I was to find, sitting in the next display, Cookies 'n' Cream Hershey's Kisses (yay!).  They were begging to be bought and used...who was I to say 'no'?I used a similar recipe as with the Candy Cane Hershey's Kiss Chocolate cookies...howeve

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12/28/2011 09:59 PM
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Candy Cane Hershey's Kiss Chocolate Cookies (Part 2 of 'Christmas Cookies...')

So I realize that it might be a little late to be talking about Christmas cookies, seeing as how Christmas was 3 days ago, but better late than never, right?To continue with my new found love affair for different types of Hershey's Kisses, I pleasantly happened across Candy Cane Hershey's Kisses during a trip to my local Loblaw's grocery store in early December.  For those of you who haven't

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A Culinary Education A Culinary Education
12/28/2011 01:48 PM
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C is for Cookie.....!!!

A tale of Pumpkin Spiced Hershey's Kiss Molasses Cookies....Each year my wonderful Aunt organizes a cookie exchange, where a bunch of us get together, have a lovely breakfast and exchange cookies early in December (with the intention of reducing the amount of Christmas baking one has to do).  It's typically held on the first Sunday of December, (which usually means that I am hungover from my

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12/28/2011 11:29 AM
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Christmas Cookies - Part 1 (of 5....yup, there is 5 parts to this...!)

For me, cookies inspire warm Christmas memories.  There is nothing like snuggling up beside a Christmas tree with a buttery shortbread and a hot cup of tea while watching 'The Sound of Music' to give me that 'festive' feeling.  My love of Christmas cookies is how 'National Day of Baking' was founded in my world.  This is a day (usually close to Christmas day) where I bake until ther

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A Culinary Education A Culinary Education
12/13/2011 10:46 PM
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Culinary Arts II

This course reinforced the techniques learned in Culinary Arts I and helped to further my repertoire with it's variety of recipes.  It's a 10 week course, with the first and last class being demonstration-only.  The structure of the class was the same as Culinary Arts I in that a selection of recipes are demonstrated in the first half of the class.  This is followed by a hands-on la

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12/13/2011 04:25 PM
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Culinary Arts I

Culinary Arts I - Tools and Techniques.This is a great introductory course to all things culinary and serves as a good foundation for taking subsequent culinary arts courses with George Brown College through their Continuing Education program.  Before I started taking this course I was slightly concerned that it was going to be a little basic, but I knew I had to take it in order to take the

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11/22/2011 09:45 AM
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Culinary Arts I - Recipes

The recipes taught in this course serve to develop skills by teaching the basics in order to inspire creativity.  You'll learn the basic stocks (chicken, beef & fish) and how to make sauces out of those, how to roast a chicken, and many other things (more details below) essentially lots of 'quick wins' recipes to ensure that even the most inexperienced of chef feels good about the end pro

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11/22/2011 09:44 AM
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Epic Peach Pie

I thought this would be a good time to share the very first of my favourite recipes.  Epic Peach Pie.  For my sisters engagement party a couple of months ago, she requested peach pie.  To this point in my life I have never made, let alone attempted, to make peach pie.  So I did what I do when I don't know something...I walked over to my trusty laptop and I Googled 'Peach Pie'.&

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11/16/2011 01:28 PM
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Makin' Bacon.

The intention for this post was to talk about the next Culinary Arts course I took, Culinary Arts II...  ...I am going to go out of sequence here a little and talk about Bacon.  I love Bacon.  All types of Bacon.  It makes me happy.  A couple of weeks ago I started the newly offered Butchery and Charcuterie class at GBC.  I really had no idea what to expect.  I e

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11/11/2011 02:08 PM
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The beginning...

About 2 years ago I realized that I had an addiction to cookbooks. I owned about 200 of them. Martha Stewart, Williams Sonoma, Mexican, Italian (one for each region in Italy and 3 dedicated to different types of pasta), Bacon, Fish, New York, New Orleans, French, Good Housekeeping, Martha Stewart (yes I owned a lot). There was something so comforting about cracking open a new cookbook and visualiz

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11/08/2011 12:04 AM
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Holy blog delay Batman!

Wow....I have not been very good at blogging at all. I guess it's one of those things that has to become a part of the daily routine. The update since I last sat down to write (2 months ago....yikes!) is that I am halfway through my French cooking class (where I have learned to make the most epic beef stew ever), I have just started a Butchery and Charcuterie class (which is more Charcuterie then

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