cooking class: pan seared filet of beef and truffle potato puree
Welcome to my cooking class part three. For this installment I chose to pair the Pan Seared Filet of Beef with the Truffle Potato Puree- known to laymen as steak…
cooking class: Haricot Vert and Prosciutto Carpaccio Salad
This installment of the cooking class features two of the side dishes we prepared. The first is Haricot Vert (the French name for green beans) with toasted almonds. The second…
cooking class: wild mushrooms in cream on toasted brioche
Of all the recipes from the Valentines Day cooking class, this appetizer was my favorite dish of the night- and it is also the first one that I will make…