Monday, July 30, 2007

A Saucey Chef pt 3: Pan Sauce

Pan Sauces!

You can follow the reduction method here or if you're feeling a little more decadent tonight, a rich roux based sauce.

Friday, July 27, 2007

Tea Party Classics : Scones

There are two ways to pronounce Scone, "Skoan" and "Skon" which ever you fancy. This small cake is a quick bread (meaning it uses no yeast) similar to the American Biscuit. Traditionally they are shaped into triangles and served with preserves, Lemon Curd and Devonshire (clotted) Cream.

A Saucey Chef pt 2 : Reduction Sauces

In my previous post on sauces I covered the leading sauces and my personal favorite derivative. Today I'm turning my sights to the reduction sauce and sharing a great recipe for Halibut.

Thursday, July 26, 2007

The Tea Party

The Crimson Coat Chef does a tea party and passes along a new favorite recipe for Lavender Tea Cookies

A Saucey Chef : Bernaise Mousseline

Learn the techniques, tips and recipe the Crimson Coat Chef has to offer

Wednesday, July 25, 2007

Why the Crimson Coat Chef

I was inspired by a graduation gift from two very dear friends, one of whom is a sous chef.

When I graduated culinary school in April 2007 he and his wife conspired with my own significant other to present me with the most beautiful red chef's jacket. With this fresh new road to follow - the Crimson Coat Chef is born.