This much fun should be illegal…

So I just started my 3rd class, it is called Traditional European Cuisine.  Basically what I am learning in this class is everything about stewing and braising.  They are both very similar cooking methods with slight differences.  So far we’ve only stewed and braised chicken and beef and oooohhhh man, I’ve never had a more tender piece of meat in my life.  There is a unique technique to it that makes it so successful.  I can’t post the recipes just yet becuase of the format they are in, but once I get them converted I will post them.  The method of production is a pretty lengthy process so I’m not going to go into details but the directions are pretty self explainitory though.  Give them a shot and if you run into trouble just give me a shout. 

 

 

 

 

 

 

 

 

 

Also I made homemade pasta for the first time.  It was kind of a dissaster at first actually, you have to build a wall with the flour and then put the eggs in the middle and work the eggs slowly into the flour to get a nice even dough.  Well mine didn’t quite work out that way.  Flour and eggs were everywhere, but I was able to recover and so will you if you run into the same problems.

 

 

 

 

 

 

 

Homemade Pasta

Braised Beef

Chicken Stew

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