Laverie Automatique

On April 17, 2006 4 Comments
In Travel, Washing Machine Stories

I have come to the conclusion that my Parisian neighborhood laundromat is really a portal for Purgatory and only bizarre demonic people or angelic misunderstood artists come to… Read More »

Easter Souvenir’s

On April 16, 2006 4 Comments
In Uncategorized

I was struck this Easter morning by an email my Mom sent me that opened the floodgates to lost memories like an uncontrollable river hurtling over everything in… Read More »

The Biggest Market in the World: Rungis

On April 15, 2006 9 Comments
In Chef Stories, Le Cordon Bleu, Travel, Vie à Paris

The cuisine students at Le Cordon Bleu had a field trip to Rungis, the largest professional fresh product market in the world. The market is so big that… Read More »

Passover Pastry Macaroons

On April 11, 2006 12 Comments
In Chef Stories, Le Cordon Bleu, Recipes, Sweet Pastry, Travel, Vie à Paris

This recipe is for Teri, who had the brilliant idea that Macaroons would be an excellent Passover dessert because they don’t use leavening. They do use almond powder… Read More »

Big Mac Attack Macaroon!

On April 7, 2006 11 Comments
In Chef Stories, Le Cordon Bleu

I happen to cook next to a young woman, Jamie, in my superior cuisine class at Le Cordon Bleu who never ceases to amaze me with her big… Read More »

Lobster Again?!?!

On April 6, 2006 6 Comments
In Chef Stories, Fish, Le Cordon Bleu, Recipes

I should have known that today was going to be tough when I got to school and some one had taken my seat in the demo room. I… Read More »

Little Red Poisson: Rouget

On April 2, 2006 7 Comments
In Chef Stories, Fish, Le Cordon Bleu, Recipes

Today was one of those rare days where waking up at 7:00 A.M. on a Saturday (with a caipirinha headache – thanks Michael & Enrique!) and trekking across… Read More »

Quail In a Casket with Sweetbreads

On March 31, 2006 4 Comments
In Chef Stories, Le Cordon Bleu

As I was packing up my knives at school today, one of my cooking buddies, Cynthia, caught me and said, “Hey Amy, what are you going to name… Read More »

Homemade Saucisson: Boudin Blanc

On March 29, 2006 10 Comments
In Chef Stories, Le Cordon Bleu

Making sausage is really fun and we’ve made a lot of it at Le Cordon Bleu. It tastes much better than the commercial kind filled with chemicals, additives,… Read More »

Raspberry Almond Cream Tart with Chocolate Sauce

On March 27, 2006 2 Comments
In Chef Stories, Le Cordon Bleu, Recipes, Sweet Pastry

I’ve combined two of my favorite desserts from Le Cordon Bleu for maximum yumminess: almond cream tarts and raspberry crumble with chocolate sauce. In the past, I’ve had… Read More »