Cooking is Easy

Appetizer Recipes : Spinach Salad

2008-02-04T22:56:00.001+08:00

serve 6 to 8

Ingredients :

2 Tbsp. butter or olive oil (or combination)
1 cup onion, chopped
6 small Portabella mushrooms sliced thin
2 pears chopped
2 tomatoes sliced into wedges then cut in half (bite size pieces)
2 Tbsp. fresh lemon juice
10 fresh oregano leaves
1 tsp. thyme
1 tsp. dried basil
One quarter cup dry white wine
Fresh Spinach, enough for 6 to 8 servings
One half cup real bacon bits

Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.

Tips : Not much room for improvement here.

Main Course Recipes : Sicilian Pasta and Black-Eyed Peas

2008-02-04T22:54:00.000+08:00

serve 6 to 8

Ingredients :

1 pound small shrimp peeled and deveined (you may also substitute with boneless, skinless chicken cut into bite size pieces)
4 cloves garlic
One half cup olive oil
1 tsp. dried basil
3 Tbsp. fresh parsley, chopped
1 14-oz. can diced tomatoes, drained
Hot pepper flakes to taste
1 small jar capers, drained
1 pound linguine
Fresh grated Parmesan cheese

Cook shrimp or chicken in deep saucepan/wok until done. Remove shrimp/chicken and discard liquid. In same saucepan add garlic, olive oil, basil, parsley, tomatoes, red pepper flakes and capers and simmer for 4 to 5 minutes until garlic is cooked. Add shrimp or chicken during last 2 minutes of cooking. Meanwhile cook pasta in a separate pan until "al dente". Drain water from pasta. Add pasta to sauce, sprinkle generously with fresh Parmesan cheese and toss to completely coat pasta with sauce and cheese. Serve immediately.

Tips : Be careful of how much of the red pepper flakes you use. Some guests or small children may not like the heat.

Black-eyed Peas

Ingredients :

1 and one half cups chopped onion
1 and one half cups chopped celery
3 16-oz. cans black-eyed peas
1 16-oz. can chopped tomatoes
One half cup real bacon bits or one half cup of the Smithfield Ham, chopped
1 clove garlic minced
Salt and Pepper to taste

Saute onion and celery until tender. Combine with black-eyed peas, tomatoes, bacon bits or ham, garlic, salt and pepper in baking dish. Bake for 30 minutes at 325 degrees.

Tips : This menu is good as is.

Dessert Recipes : Cream Cheese Pie

2008-02-04T22:52:00.000+08:00

serve 6 - 8

Ingredients :

8 oz. cream cheese
1 can sweetened condensed milk
One quarter cup lemon juice
1 tsp. vanilla extract
1 9-inch graham cracker crust

Combine first 4 ingredients with a mixer until smooth. Pour into pie crust and refrigerate for 2 hours.

Tips : Use light cream cheese and fat free condensed milk.

Appetizer Recipes : Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

2008-02-02T21:10:00.000+08:00

8 servings, 1 3/4 cups each

This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.

Black olive vinaigrette

Ingredients :

1 tablespoon red-wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1/4 cup extra-virgin olive oil
1/2 cup Kalamata olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley

Salad

Ingredients :

3 medium navel or Valencia oranges
10 cups mixed lettuces (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
2 heads Belgian endive, sliced
2 bulbs fennel, trimmed and sliced

1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.

2. To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise.

3. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

Make-Ahead Tip

To make ahead: the vinaigrette will keep, covered, in the refrigerator for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours.

Main Course Recipes : Sauteed Flounder with Orange-Shallot Sauce

2008-02-02T21:08:00.000+08:00

Makes 4 servings

Look for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.

Ingredients :

1/3 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound flounder, sole or haddock fillets
1 tablespoon extra-virgin olive oil
1 large shallot, finely chopped (about 1/3 cup)
1/2 cup dry white wine
1 cup freshly squeezed orange juice
2 heaping teaspoons Dijon mustard
2 teaspoons butter
2 tablespoons chopped fresh parsley

1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.

2. Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking (see Tip). Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.

3. Add shallot to the pan and cook over medium-high heat, stirring often, until softened and beginning to brown, about 3 minutes. Add wine and bring to a simmer, scraping up any browned bits. Cook until most of the liquid has evaporated, 1 to 2 minutes. Add orange juice and mustard; bring to a boil. Reduce heat to low and simmer until the sauce thickens a bit, about 5 minutes. Add butter and parsley; stir until the butter has melted. Transfer fish to individual plates, top with sauce and serve.

Tip : A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.

Desert Recipes : Orange Crisps with Citrus Fruit Salad

2008-02-02T21:02:00.000+08:00

Makes 1 dozen cookies

These ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade or purchased fruit salad to increase your fruit servings for the day while still satisfying your sweet tooth.

Ingredients :

1/2 cup white whole-wheat flour (see Note) or whole-wheat pastry flour (see Note)
1/3 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon freshly grated orange zest
2 tablespoons orange juice
2 teaspoons vanilla extract
4 cups prepared citrus fruit salad (see Note)

1. Position racks in upper and lower thirds of oven; preheat to 300 F. Coat 2 large baking sheets with cooking spray.

2. Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth. Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet. Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.

3. Bake the cookies until lightly browned around the edges, switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes. Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.

Tip

Ingredient note: White whole-wheat flour is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Whole-wheat pastry flour can be substituted. Find whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

To make your own citrus fruit salad, remove the skin and white pith from oranges and grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes. Toss the segments with citrus zest if desired. Or look for jarred prepared fruit salad in the market's produce section.

Make-Ahead Tip

To make ahead: Store cookies in an airtight container, with parchment or wax paper between layers, for up to 2 days.

Main Course Recipes : Roast Rack of Pork with Mustard Greens, Baby Turnips, and Pomegranate Sauce

2008-02-01T10:39:00.000+08:00

Serves 4

POMEGRANATE MARINADE :

Ingredients :

2 ounces peanut oil or vegetable oil

4 small dried red chilies

2 cups pomegranate juice

1/2 cup rice wine vinegar

1/2 cup chopped garlic

1/2 cup thinly sliced fresh ginger root

1/2 cup packed brown sugar

1/4 cup mushroom soy sauce

6 ounces tamarind paste

1 bunch green onions, chopped

1 tablespoon freshly ground black pepper

2 tablespoons ground coriander

PORK AND VEGETABLES:

Ingredients :

1 (8-rib) pork rack, Frenched (bone ends trimmed clean by the butcher)

Salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil

8 ounces unsalted butter (16 tablespoons)

2 ounces thickly sliced smoked bacon, cut into large squares

2 whole unpeeled heads garlic, cut in half horizontally

2 pounds mustard greens, washed and trimmed, leaves cut into 3-inch squares

1 1/2 cups good quality canned chicken broth

1 pound baby turnips, trimmed, peeled, and cut into quarters

1 tablespoon granulated sugar

First, make the marinade: In a saute pan, heat the oil over moderate heat. Add the chilies and saute for 15 seconds. Transfer to a deep casserole. Stir in the remaining marinade ingredients.

Submerge the pork in the marinade. Cover with plastic wrap and marinate in the refrigerator, turning the pork once, for 3 hours.

Remove the pork from the marinade and pat dry with paper towels. Divide the marinade into 2 portions.

Preheat the oven to 350 degrees.

Season the pork with salt and pepper. Heat all but 1 tablespoon of the oil in a large saute pan over high heat. Add the pork and sear until golden all over, about 10 minutes. Transfer to a roasting pan and roast, basting every 5 minutes with half of the marinade, until a meat thermometer inserted into the thickest part registers 150-160 degrees, about 20 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes.

While the pork is roasting, prepare the vegetables.

In a clean saute pan, heat the remaining oil over medium-high heat. Add the bacon and garlic and saute until golden, about 3 minutes. Add 4 tablespoons of butter and, when melted, add the greens. Season with salt and pepper. Add half of the broth and stir and scrape to deglaze. Reduce the heat, cover, and cook for 20 minutes, stirring occasionally. Set aside and keep warm.

In another saute pan, melt 4 tablespoons butter over medium-high heat. Add the turnips and saute until golden brown, 7 to 10 minutes. Add the remaining broth and granulated sugar. Cover and cook until tender-crisp, about 7 minutes. Season to taste, cover, and keep warm.

While the pork and vegetables are cooking, prepare the sauce. In a saucepan, bring the remaining marinade to a boil and then simmer briskly until thickened, about 10 minutes. Strain into a clean saucepan and, over low heat, whisk in the remaining butter. Season to taste, cover, and keep warm.

Tips : To serve, mound the greens in the centers of 4 plates, discarding the garlic. Cut the pork into chops, leaning them against the greens. Scatter the turnips and ladle the sauce over the meat.

Appetizer Recipes : Overnight Oatmeal

2008-01-29T23:59:00.000+08:00

8 servings, 1 cup each

Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

Ingredients :

8 cups water
2 cups steel-cut oats (see Tip)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.

Stovetop Variation - Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

Tip : Steel-cut oats, sometimes labeled Irish oatmeal, look like small pebbles. They are toasted oat groats the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

Appetizer Recipes : Banana-Kiwi Salad

2008-01-29T23:56:00.000+08:00

4 servings

Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

Ingredients :

2 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted (see Tip)

Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.

Tip : To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Main Course Recipes : Chicken Stuffed with Golden Onions & Fontina

2008-01-29T23:54:00.000+08:00

4 servings

A semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.

Ingredients :

4 teaspoons extra-virgin olive oil, divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary, divided
1/8 teaspoon salt
Freshly ground pepper to taste 2/3 cup shredded fontina cheese, preferably aged
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.

2. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.

3. Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.

4. Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.

Tip : Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast. Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

Appetizer Recipes : Sauteed Spinach with Red Onion, Bacon & Blue Cheese

2008-01-28T22:59:00.000+08:00

2 servings

Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.

Ingredients :

2 teaspoons extra-virgin olive oil
1/2 cup thinly sliced red onion
2 cloves garlic, minced
1 10-ounce bag fresh spinach (see Tip), tough stems removed
2 strips center-cut bacon, cooked and crumbled
1 tablespoon crumbled blue cheese

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.

Tip : The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.

Main Course Recipes : Orange-Scented Beef Stirfry

2008-01-28T22:58:00.000+08:00

4 servings, 1 1/4 cups each

Ingredients :

1/2 cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 1/2-2 teaspoons chile-garlic sauce
4 teaspoons canola oil, divided
12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
1 tablespoon minced fresh ginger
1 large onion, slivered (1 1/2-2 cups)
1 small red bell pepper, diced (1 cup)
1 pound broccoli florets (about 4 cups)

1. Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.

2. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.

3. Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.

Tip : Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly.

Dessert Recipes : Cheddar-Ale Soup

2008-01-28T22:52:00.000+08:00

6 servings, 1 3/4 cups each

Make the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.

Ingredients :

1 tablespoon canola oil
1 large onion, chopped
1 12-ounce bottle beer, preferably ale
2 18-ounce bags precooked diced peeled potatoes (see Tip)
1 14-ounce can vegetable broth or reduced-sodium chicken broth
1 cup water
2 1/2 cups nonfat or low-fat milk
1/4 cup all-purpose flour
1 1/2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped

1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.

2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Tip : Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments-near other fresh, prepared vegetables.

Substitution tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).

Main Course Recipes : Norwegian salmon fillets with zucchini, pine nuts and spinach, "Lean and Lively"

2008-01-26T20:36:00.000+08:00

Serves 2. Can be doubled

For the salmon
2 pieces of wild Norwegian salmon (approx 6-8 oz each).
Butter spray
Italian grinder spices or Italian spice mix
1 tsp butter

For the veggies
3 small zucchini washed and cut into finger-sized pieces
1 Tbl of olive oil
4 Tbl of pine nuts, toasted. (See note below)
1 16 oz can of organic tomatoes with garlic and onions
Two handfuls of organic baby spinach, cleaned
Cayenne optional

Note: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.

Preheat your oven to 400 degrees.

To cook the salmon:

You'll need an ovenproof sauté pan. (Cast iron works well). Spray the pan with butter spray. Spray the pink side of the salmon too. Sprinkle on the spice mixture to your taste. If you are using the Italian grinder you are getting some cracked red pepper into the mixture so it will be a bit spicier.

Put the salmon in the pan pink side down (the wrong side is the skin side). Heat on medium high and cook the salmon until a crust has formed and the pink side of the salmon is now browned, less than five minutes. Flip the salmon over and put it in your oven set at 400 degrees. You are going to roast the salmon, uncovered, to finish it. This will take approximately 12 - 15 minutes depending on how "done" you like your salmon. I prefers mine with no rare parts; less pink. By roasting it, the salmon stays moist even though it's been cooked longer.

While the salmon is roasting you can make your vegetables.

Put the olive oil and the zucchini in a large sauté pan. Cook until the zucchini is just getting browned bits on the edges. Add the can of organic tomatoes and cook down until some of the liquid has evaporated. How long you cook this down is really dependent on how runny you want your sauce. I cook about half of the liquid down on medium high. This takes about 5 minutes. Add a sprinkle of cayenne if you want this sauce to be spicier.

At the last minute grab your spinach and toss it in. Cook just until the spinach is wilted. Stir constantly. This will only take about 30 seconds. Add the pine nuts and mix.

Sauce is ready. You are now ready to serve.

Remove the salmon from the oven. Pour the sauce on the plates and place the salmon on top. Take that last teaspoon of butter and divide it equally on top of the salmon. It will melt, run down the salmon and give it an extra-elegant taste.

Enjoy your healthy meal.

The Le Cordon Bleu Institute of Culinary Arts

2008-01-23T23:00:00.000+08:00

So you want to be a professional chef ?? Then you have to learn some culinary first if you want to join the team elite

There a lot of school specialize in culinary and cooking. One of the best option is Le Cordon Bleu Institute of Culinary Arts Dallas. Located in Texas's top tourists' destination, in a convenient urban setting adjacent to major thoroughfares, the campus occupies approximately 50,000 square feet in The Webb at LBJ building.

Le Cordon Bleu Institute of Culinary Arts Dallas is a focus-carrer school, provides culinary training and can help prepare it’s students for opportunities in the food service and hospitality industry . Le Cordon Bleu is recognized worldwide as one of the finest culinary programs available. They provide everything from basic cooking and pastry skills to purchasing and cost control—along with essential business know-how required for success in this competitive field. Le Cordon Bleu Institute´s skilled, dedicated chef instructors provide hands-on training and education to help students prepare for their ideal job after graduation. The curriculums are reviewed and updated regularly by our advisory board to make sure it reflects current industry trends and demands also give students the background and expertise necessary to enter the food service industry in entry- to mid-level positions and to advance to a variety of related positions. The program is designed to be 15 months long: 12 months on campus followed by a three-month externship where students have an opportunity to apply their newly acquired culinary skills in a real-world setting.

The kitchen labs equipped with stoves,ovens and food-preparation equipment found in the industry. They also have an expansive library offering any kind of materials to supplement their culinary programs. Computer Internet's access labs and a full service,student-staffed fine dining restaurant.

Le Cordon Bleu Institute unfortunately does not provide on-campus housing but does help students find convenient housing in and around Dallas, public transportation,and nearby shopping malls also available to enable students to live,commute,and work nearby which is great so you can earn to pay your admission.

Graduates should be prepared to assume positions such as cook, apprentice chef, personal chef, or caterer in settings such as restaurants, hotels, schools, bakeries, and resorts.

Interested ? Check out their websites at

http://www.dallasculinary.com Dallas Culinary Arts

http://www.vegasculinary.com LV Culinary Schools

http://www.atlantaculinary.com Atlanta Culinary Schools

Pursue your passion in the food service and hospitality industry. I know i did.

Main Course Recipes : Southwestern Chicken Dinner with Zippy Corn Pudding

2008-01-21T23:52:00.000+08:00

Ingredients

Cornbread

1 7.5-oz package of corn muffin mix (Martha White is one brand)
1/2 cup milk

Zippy Corn Pudding

One batch of cornbread (9X9-inch pan size or pre-made from the store will work fine too)
1 cup canned corn, rinsed and drained
4 slices hot pepper cheese or 1 cup block pepper cheese (diced either way)
1/2 sweet red bell pepper, chopped
1 mild chili minced (no seeds; use Anaheim, banana or some other mild chili)
3 green onions diced (light green parts included)
1 cup buttermilk (1% is fine)
1/2 cup red enchilada sauce
2 eggs
1/4 tsp salt

Chicken

4 chicken breasts, split, bone in
Southwestern meat rub or a barbecue rub
1-1/2 cups red enchilada sauce (I use medium hot; you choose your level of taste.)
6 green onions chopped (light green parts included)
1 mild chili sliced into small rings (no seeds; you choose your chili)
2 six-inch zucchinis, chopped into one-inch cubes

Cornbread Instructions

To make the corn bread, pull out your 9X9-inch ovenproof pan. Spray with baking spray or grease and flour it. You can put the cornbread mix directly in the pan (Why wash a bowl?). Add the one-half cup of milk the directions call for, and gently stir the mixture until all crumbs are fully incorporated. Just make sure all of the dry bits are mixed in. (If you found a mix that requires an egg or oil, just follow the directions on the box to make the cornbread.) This all can be done a day ahead or right when you want to make the dish. When the mix is fully stirred in, bake the corn bread at 400 degrees for 15 minutes. Flip out of the pan and let cool to the touch.

Corn Pudding Instructions

To make the corn pudding, you can use the same ovenproof pan. You don't even have to wash it after you take out the cornbread. Just spray it again so it's ready to go. Dice your cheese, chop your red bell pepper, mince your chili and chop your green onions. Mix them all up on your cutting board with the drained corn. When the corn bread is cool enough to cut, use a bread knife and cut it into one-inch cubes. Put those in your ovenproof pan first. Then sprinkle in all of the chopped ingredients.

In a separate small bowl, mix the buttermilk, one-half cup of enchilada sauce and the two eggs and salt with a whisk until it's fully combined. Pour this over the cornbread. Now take a fork and get the cornbread, the chopped veggies and the sauce all mixed up. You want to make sure all of your corn bread gets wet.

Put this in your refrigerator to soak. Some folks think you have to do this for hours. I only give it about 20 minutes before I'm too impatient and I want to make dinner, so I go ahead. If you want, you can even leave it overnight. If you leave it overnight, cover it with plastic wrap.

While this is soaking in the refrigerator, you'll get your chicken ready to go.

Chicken Instructions

Clean and dry the breasts. Spray a 9 X 13-inch ovenproof pan with butter spray or grease it. Spray liberally with the butter spray. Sprinkle the meat with your dry rub. The amount you use is up to you. I put enough on to cover the meat but you can use less if you want less spice.

Drizzle the meat with enchilada sauce and pour the rest into the bottom of the pan around the chicken. Don't drown the chicken in the sauce because you'll wash off the rub and you want your chicken partially exposed so it gets browned in places.

Scatter the green onions and the sliced chilies on the top of the chicken. DO NOT put the zucchini in yet. Save that for later.

Putting It All Together

Put the chicken and the corn pudding in the oven at 350 degrees for one hour. At the 40-minute point, open the oven and scatter the zucchini around the chicken so it has time to roast along with the chicken and it will soak up some of the juices. Close the oven and let the one-hour time finish up.

At the one-hour point, take out the corn pudding to "rest" on the counter for 10 minutes. You can leave the chicken in the oven.

Tips : When ready to serve, put the chicken next to a heaping spoonful of corn pudding and a scattering of the veggies in the bottom of the pan around the whole thing. Once you have all the dishes plated, you can drizzle any "gravy" that has accumulated in the bottom of the pan on top of and around the meal. I guarantee the whole meal with have a Southwestern look, smell and surely a zippy taste. The chips and salsa on the side are optional.

Enjoy!

Dessert Recipes : Ginger-Pear Cheesecake

2008-01-18T16:51:00.000+08:00

Crust:

Ingredients :

One and a half cups of ginger snap cookie crumbs
5 Tbl of melted butter
1 Tbl of white sugar

Cheesecake:

Ingredients :

One cup of diced, ripe, fresh, peeled pear (if you can't get a ripe pear you can use canned pears)
3 - 8 oz. packages of cream cheese (full cream or Neufchatel will work) room temperature
1 cup of white sugar
2 tsp. vanilla
4 large eggs
three quarters cup of sour cream
3 tsp. of ground ginger

Topping:

Ingredients :

2 cups of sour cream
2 Tbl of white sugar
1 tsp of vanilla

You'll be using your 10" springform pan. Pour the ginger snap crumbs, the butter and the sugar directly in the pan. (You can make the cookie crumbs by crushing the regular cookies in a food processor or use a mallet). Stir the butter, crumbs and sugar thoroughly with a fork to mix. Then spread the mixture on the bottom and up to 1" up the sides of the pan. You can use your clean fingers or you can spread a piece of cling wrap over the crumbs and press on the cling wrap. Just keep maneuvering the crumbs until you have the entire bottom covered and pressed down. Bake this crust for 5 minutes at 350 degrees to firm it up.

When you take it out of the oven let it cool a bit and then spread the pear pieces across the crust in the bottom of the pan.

In a mixer, beat the cream cheese, sugar and vanilla until smooth. Add each egg and keep the mixer running to keep making the mixture fluffier. Wipe down the sides if any of it is sticking to the sides of the bowl. After all four eggs are in add the sour cream and the ginger. Be sure to sprinkle the ginger across the batter so it doesn't go in as a glob. Then beat again until all is mixed in. Pour the batter over the pears. Bake at 350 for an hour.

Let the cheese cake cool for 30 minutes on your counter. Then refrigerate over night or at least 5 hours. It will taste richer if you leave it over night and serve it the next day or evening. Don't worry if the cheesecake cracks on the top. You'll be covering any imperfections with the topping.

The day you'll serve the cheesecake mix the sour cream, sugar and vanilla for the topping. Whip for a short time until smooth. Spread this mixture starting in the center and across the cheesecake. Leave a 1" rim around the cake for drama along the edges. The cheesecake will probably have sunken a bit so the rim seems very natural. Bake at 325 degrees for 15 minutes. Now chill until ready to serve.

Take the cheesecake out of the refrigerator 15 - 30 minutes before serving to achieve the best flavor. If it's too cold you won't taste it as well. Cheesecake leftovers should be stored in the refrigerator. Should be in great shape for at least 3 days...if it lasts that long!

This exotic flavor will excite the palette. It's very smooth, creamy and different.

Appetizer Recipes : Cheese Fondue with French Bread Cubes

2008-01-16T11:20:00.000+08:00

Ingredients :

1 cup dry white wine
2 cloves garlic minced
1 Tbsp. Worcestershire sauce
1 Tbsp. cornstarch
2 cups cheddar cheese cubed
2 cups Colby cheese cubed
1 loaf French bread cubed

In a large saucepan simmer white wine, garlic and Worcestershire sauce until warm but do not boil. Toss cheeses with cornstarch until coated. Add cheese gradually to wine mixture. Stir continuously until cheese melts. Serve by placing a toothpick in a French bread cube and dipping into cheese fondue. Use a fondue pot or other warming dish to keep the cheese nice and hot. We understand there is a chain of restaurants that specialize in fondues of all kinds.

Tips : Use light cheeses.

Main Course Recipes : Southern Beef Stew, Spinach and Mandarin Orange Salad , Cheese Buttermilk Biscuits

2008-01-16T11:03:00.000+08:00

Spinach and Mandarin Orange Salad

Ingredients :

2 lbs. fresh spinach leaves torn into bite sized pieces
2 large cans (about 8 oz. each) mandarin oranges drained
1/4 cup almonds, slivered
3 oz. real bacon bits
2 eggs hard-boiled and diced
1/4 cup green onions chopped

Dressing

Ingredients :

1/4 cup dry red wine
1/2 cup vegetable oil
1/4 cup sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard

Toss salad ingredients together. Combine dressing ingredients together. Shake dressing well and serve dressing with salad.

Tips : You could omit the almonds, bacon and eggs but your salad will suffer as a result. Maybe just cut down on the goodies on your own individual salad.

Southern Beef Stew

Ingredients :

2 lbs. stew beef cut into 1 inch cubes
2 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, finely chopped
4 ribs celery, chopped
2 carrots, shredded
6 small new potatoes, cubed
2 sprigs fresh thyme
1 cup dry red wine
2 cups beef broth
1/2 cup cold water
1/4 cup cornstarch
Salt and pepper

In a large saucepan heat oil and brown beef, add garlic and onion and cook until tender. Add celery, carrots, potatoes, thyme, red wine, beef broth and salt and pepper. Bring to a boil and simmer over low heat for 2 hours or until vegetables are tender. If needed mix water and cornstarch together until smooth and add to stew to thicken. Feel free to use a crock pot or other slow cooker for this recipe. We sometimes put a dash of hot sauce into the stew immediately before serving to spice things up a bit.

Tips : Use low fat beef broth.

Cheese Buttermilk Biscuits

Ingredients :

2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup milk
1/4 cup vegetable oil
1/2 cup cheddar cheese, grated

Sift flour, baking powder and baking soda. Add milk, oil and cheese and stir well. Knead dough with some extra flour on a smooth surface, roll out with rolling pin. Cut dough with a cookie cutter or top of a glass. Place on ungreased cookie sheet and bake at 425 degrees for 12 - 15 minutes or until golden brown.

Tips : Use low fat milk and only eat one.

Dessert Recipes : Chocolate Mint Delights

2008-01-16T10:51:00.000+08:00

Ingredients :

2/3 cup butter
1 and 1/2 cups sugar
1 10-oz. package semi-sweet chocolate chip morsels melted
2 Tbsp. light corn syrup
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/8 tsp. salt
1/2 cup crushed peppermint candy

Cream together butter and 3/4 cup of the sugar. Add melted chocolate, corn syrup, egg and vanilla and stir well. Add flour, baking soda and salt and stir well. Stir in crushed peppermint candy. Shape dough into balls and roll in remaining sugar. Place on an ungreased cookie sheet and bake for 15 minutes at 325 degrees. Allow to cool before serving.

Tips : Use your favorite sugar and egg substitute and sugarless peppermint candy.

Appetizer Recipes : Tuna Mango Spread

2008-01-13T00:56:00.000+08:00

Ingredients :

2 7-oz. cans solid white tuna water packed
6 Tbsp. mango chutney, chopped
3 Tbsp. chives, chopped
4 Tbsp. fresh dill, chopped or 2 tsp. of dried
1 Tbsp. lemon juice
4 oz. cream cheese, softened

Combine all ingredients in a small bowl and mix well. Serve on crackers or toast points.

Tips : Pretty Easy huh ? Use low fat cream cheese.

Main Course Recipes : Good For You Stew

2008-01-13T00:48:00.000+08:00

Ingredients :

One quarter cup olive oil
1 pound stew beef cut into cubes
1 pound ground beef (I used venison)
2 cloves garlic, chopped finely
1 small head of cabbage, quartered with the tough center removed and then cut in thick slices
3 carrots, chopped
4 ribs of celery, chopped
2 turnips, chopped
1 large onion, chopped
48 ounces of V-8 juice
One half cup red wine
One quarter cup red wine vinegar
1 cup beef bouillon
Salt and pepper
2 bay leaves
2 zucchini, chopped
1 cup barley

Brown stew beef in a skillet in olive oil. Add garlic and saute for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet, drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onion to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add enough beef bouillon to cover, season with salt and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay leaves then add zucchini and cook for an hour. Add barley and cook for another hour.

Tips : Use fat free beef bouillon.

Dessert Recipes : Easy Monkey Bread

2008-01-13T00:44:00.000+08:00

Ingredients :

2 canisters dinner roll dough
One quarter pound butter, melted
2 Tbsp. cinnamon
One half cup sugar

Cut uncooked dinner roll dough into quarters or one half inch pieces and place in a large bowl. Pour melted butter, cinnamon and sugar over dough and mix well to coat all pieces of dough. Pour mixture into a greased Bundt pan and bake for 30 minutes at 350 degrees. Allow to cool 5 minutes and flip Bundt pan upside down onto a plate to release the bread. Serve warm by picking off pieces of the cooked dough.

Tips : Use your favorite sugar substitute.

Appetizer Recipes : Creamy Tarragon Dip

2008-01-12T00:29:00.000+08:00

Ingredients :

1 8-oz. package cream cheese, softened
One half cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
One quarter cup green onions, chopped
1 tsp. lemon juice

Combine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.

Tips : Use light cream cheese and sour cream.

Main Course Recipes : Blackened Rockfish, Polynesian Wild Rice Pilaf

2008-01-12T00:27:00.000+08:00

Ingredients :

6 - 8 rockfish fillets
One half cup butter, melted
Blackening seasoning

Coat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning. Allow coated fillets to sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets you should cook for several minutes per side. Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your area, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon.

Tips : Coat the fish with non-stick spray if you would prefer but we think butter is always better.
Be careful because some blackening seasoning is hotter than others. If you get a seasoning that is too spicy, try to limit the amount of seasoning you use to coat the fish and serve the fish with some homemade tarter sauce made from 2 Tbsp.of mayonnaise and 1 Tbsp. of dill relish.

Polynesian Wild Rice Pilaf

Ingredients :

4 cups wild rice, cooked according to package directions
1 large onion, chopped
One half cup celery, chopped
1 15-oz. can crushed pineapple, drained
2 Tbsp. butter

Cook rice until all liquid is absorbed. For added flavor you may use chicken broth instead of just water to cook your rice. While rice is cooking, saute onion and celery in butter until tender. When rice is finished cooking add sauteed onion, celery and pineapple to rice and mix well. Place in a baking dish and bake for 15 - 20 minutes at 350 degrees.

Tips : This recipe is fine as is.