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Brains For Dinner

Written By: Alexandra Perez-Urbina on Wednesday, October 15, 2008

Just in time for Halloween, here comes Alex describing her adventures in eating brains and kidneys. She may be a zombie at heart.

I can finally say that I am a true carnivore - I've eaten innards. I've consumed kidney and brain in a variety of ways (sort of...). I wasn't able to try all of the kidney dishes at school. I had one and it was ok. Then I had another which had a prominent ammonia flavor, and I had to spit it out in the trash - and then I sampled another kidney...read more

Tagged Under: Cooking, Brains, Kidneys, Halloween

Posted In: WineCHOW

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Beth Has a VD (A Guide to Sauces)

Written By: Alexandra Perez-Urbina on Wednesday, October 8, 2008

You'll have to read to find out.

When I was but a baby in the kitchen (Freshman 1), we were introduced to culinary techniques. The first few classes were all about knife skills, and we all tried so very hard to make the perfect julienne or brunoise or batonnet. The instructor would walk around and show us what we were doing wrong (my knife was always in an angle, so I couldn't...read more

 

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The Pleasure and Pain of Lobster Meat

Written By: Alexandra Perez-Urbina on Tuesday, October 7, 2008

Lobster meat is delicious and succulent...just watch out for tomalley.

Lobster meat... it is delicate, juicy, and highly addicting. Their meat is sweet in flavor and it blends gracefully with almost every single kind of cuisine and flavor on this planet... American or Maine Lobsters have edible meat in both their tail and claws, and they are available alive and whole, as meat (tail and/or claw), or frozen....read more

 

En Papillote - French Pouch Cooking

Written By: Alexandra Perez-Urbina on Tuesday, September 30, 2008

Healthy, stimulating, and clean... pouch cooking is a great addition to your cooking repertoire!

In French "en papillote" means "in paper," although it is often translated to "in parchment." In this method, one makes a pouch out of parchment paper, seals it, and allows the heat of the oven to steam the comestibles. It is a cooking method that is easy, quick, elegant, fun, and healthy. It's easy because it cooks quickly, it doesn't need to...read more

 

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Surviving the Game (Meat Cooking Class)

Written By: Alexandra Perez-Urbina on Monday, September 22, 2008

Boar... rabbit... forcemeat... this class is not for the vegetarian at heart!

School has been a little hectic this semester, but I survived the game meats class... I made a chimichurri with boar tenderloin, which was actually quite good - and I was thrilled that my instructor understood my refusal to cook the species I chose for a pet. Class was still pretty hard, though... everywhere I looked, there were head-less,...read more

 

Are You Getting Wasted on Steak?

Written By: Alexandra Perez-Urbina on Wednesday, September 17, 2008

But officer, I swear I only had a steak for dinner!

Ecommerce is a global behemoth. Websites like EBay and Amazon are so broad in their scope that the only limit is imagination. Some industries have taken to online shopping with fierce enthusiasm – electronics, cars, books, and music just to name a few. Other industries are more deeply entrenched in the tradition of face-to-face interaction,...read more

 

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Cooking Unusual Game (Rabbits Beware!)

Written By: Alexandra Perez-Urbina on Monday, September 15, 2008

Chef Alex begins her journey into cooking rare and unusual meats...much to her chagrin.

What is cooking? What do you think of when you find out that someone is in culinary school? What do you think this individual learns? The more common answers would be the mainstream type foods, pastas, steaks, chicken cacciatore, etc., right? I just got through my first game and variety meats class, and I can already tell that it's...read more

 

Giving Tomatoes a Fond Farewell

Written By: Alexandra Perez-Urbina on Wednesday, September 10, 2008

The changing of the seasons means losing bountiful tomatoes...so celebrate them while you have them!

Oh, no! The end is coming - I can feel it! The weather is growing cooler and drier, and the yellow school buses are rolling about... It's the end - of New Jersey tomatoes, that is. For those not from the Philadelphia/Jersey area, the flavorful, summery New Jersey tomato is juicy and ruby red inside, and a big, somewhat irregularly cool shape...read more

 

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How to Get the Best Filet Mignon Possible

Written By: Alexandra Perez-Urbina on Monday, September 8, 2008

Don't fall for rookie mistakes - learn the best ways to get your filet mignon prepared and experience a whole new level of dining out.

It's Saturday night at Joe's Magnificent Steak House, and there are 20 active tickets being worked on at the moment. Everything is under control until suddenly two larger groups come in, one of eight and one of six. They are all seated and begin to read their menu. They order their drinks and talk about this and that and little Bobby's...read more

 

Verjus - Wine's Cooking Cousin

Written By: Alexandra Perez-Urbina on Wednesday, September 3, 2008

It's made from grapes... it's barreled and fermented... but it isn't wine!

"Verjus" or "green juice"... I kind of knew what it was, but not really. In fact, it was relatively unknown to us in the U.S. until very recently, for example, there is nothing in my cooking textbook about verjus - everything I found was on the internet. Verjus is harvested like wine and goes through the similar process of picking, crushing,...read more

Tagged Under: France, Cooking, Verjus

Posted In: WineCHOW

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