Rouxbe's Community Blog

Peanut Butter and Banana Sandwich

2008-10-04T19:41:11Z

The other day we were on set and we were talking about sandwiches. I was talking about peanut butter and banana sandwiches for some reason, and Daniela (one of our camera people/editor/super woman) said she had never had, or even heard of a peanut butter and banana sandwich.

This could be because she is originally from Mexico. Instead she grew-up eating things like fresh corn tortillas with chorizo and avocado. Even though now-a-days, I would much rather have those tortillas and chorizo, there is still something about a peanut butter and banana sandwich. I may eat them only once a year, but that first bit sure is good. My version is a bit different than it was when I was a kid, as I use fresh whole grain bread instead of white bread. I also use organic fresh peanut butter (or sometimes almond butter), but the feeling I get sure does take me back to being a kid. I even eat it the same way…around the edges first…saving the very center for the last bite.

Since that day on set, I made a peanut butter and banana sandwich for Daniela, she said it was good…better than she thought even. But I am pretty sure she hasn’t had one since then :-)

Are you a peanut butter and banana sandwich lover? My brother-in-law likes his with cheese instead of the bananas…I never did get used to that one. My mom used to eat, thick sliced raw onions and jam sandwiches…yuck!

What takes you back to your “after school snack”, maybe it’s a bologne sandwich on wonderbread with French’s mustard? Come on share…we won’t judge you.

Ciao for now, dawn

P.S. - After much talk about sandwiches, I couldn’t help but think (and make and eat) of one of my favorite “after school” sandwiches. For about a year, I used to eat this sandwich everyday after school. The pickles are what made it, of course back then they were not petite cornichon, they were Bicks!

Chana Masala (Curried Chickpeas) Video Recipe

2008-10-02T06:51:20Z

Chana Masala is a tasty vegetarian chickpea curry…

Also known as chole or chole masala, this dish contains slowly-cooked onions that melt right into the sauce. Simmered with garlic, ginger, chilies, tomatoes and a variety of spices, this mild curry is combined with yogurt and a touch of lemon juice for a nice fresh finish.

Click here to view the text recipe, or sign up for a Free Membership to watch the full Video Recipe.

Sweating Lesson - Technique Tuesday

2008-09-30T19:44:37Z

September 30, 2008: New Lesson on Sweating

This Technique Tuesday is all about sweating. We’ve all been told that we shouldn’t “sweat the small stuff”…but in this case, it’s not only important that you do, it’s essential!

This week, we’re going to teach you how to properly sweat ingredients and why sweating is so important in cooking. You’ll understand why sweating creates those wonderful layers of flavor in the dishes that you cook.

So go on…sweat the small stuff and feel good about it!

Happy Cooking!

The Rouxbe Cooking School Team.

Thanksgiving Turkey Multi-task Video Instruction Player at Your Service

2008-09-27T21:57:37Z

It’s almost that time of year again - Turkey-time. If you have ever struggled with, or wanted to learn how to pull off a multi-course thanksgiving dinner, then check out our selection of supporting instructional video resources and planning guides.

Resources for Success this Thanksgiving:
Thanksgiving Multi-task Player and Planning Overview
Multi-task Player Preview Video
Rouxbe’s Top Ten Turkey Tips

In addition to our multi-task player, turkey tips and planning guides, just like last year, we’ll be standing by to answer any questions you may have on the big day….whether you are in Canada, US or around the world. So don’t panic, success is just a click away!

Favorite Book About Food and Cooking?

2008-09-27T21:33:05Z

“I own ‘many’ books on cooking & food in general. I love the ones that take the time to explain & describe, the ones you can take to bed. I admit that I’m addicted, constantly looking for more. Hence, the question: If you could only have 3 books about food & cooking, what would they be?”

This question was posed in the Rouxbe forum the other day by one of our user named Donald. I thought it was such a good question that I would pose it to everyone.

Funny enough I was just talking about this the other day, I even made a comment on twitter, recommending one of my favorite books about meat.

For me (at least for the moment) my favorites are as follows:

The river cottage MEAT book - by Hugh Fearnley-Whittingstall -This guy knows meat like the animals are his own children. Of course this may be because he raises his own animals. Hugh has such a high level of respect for the meat that he eats, that it really makes you think about the meat that you eat, and how you think about it. On one of the first pages he has what he calls “My Meat Manifesto” - for me, his manifesto was one of those things that you read that forever alters how you think.
I read this book regularly…and yes I often take it to bed!

Okay…now for some reason I am at a loss, not because I can’t think of two others, only because I have so many. Behind me is literally a wall of books relating to food. What I read depends on so many things; my mood, my timing, and it also greatly depends on what we are working on here at Rouxbe. I am certainly not going to pick up one of my favorite pie books if we are talking about braising (which by the way is coming up…and you are gonna love it). I think for the next two books, I will go for the two I use the most (at least from a reference point of view).
Food Lover Companion - by Sharon Tyler Herbst - This one is more like a culinary dictionary, I wouldn’t say it is my favorite, but has been on my desk for years and it is a good quick reference book.
On Food and Cooking - by Harold McGee - This book is basically (though he is not basic at all, in fact just the opposite) the science behind why things in cooking do what they do. The book is jam-packed with information, so much so, that at times it is information overload. But it is a great book!

So tell me (or Donald) what are your favorite 3 books about food and cooking? You can either post your comments here, or go to the forum thread.

Raspberry and Almond Torte Video Recipe

2008-09-25T05:06:04Z

This one is just in time for the cold afternoons, when you need a little something to warm you up and make you feel cozy. Pour yourself a cup of tea and snuggle up with a piece of this delicious torte.

Click here to view the text recipe, or sign up for a Free Membership to watch the full Video Recipe.

This recipe is courtesy of Andrea (one of our users)…it is super yummy!

Thanks Andrea.

So you think you can toss?

2008-09-23T21:13:15Z

Maybe you pride yourself on just how good you are at pan tossing. Why don’t you enter our contest and show us your best moves!

Contestants will be judged on the:

most creative pan toss
most unique location
funniest video

The first-place winner will receive an 11″-inch Viking Fry Pan (valued at $184.95 USD) plus a lifetime membership to Rouxbe (valued at $199.00 USD).

Five runner-ups will receive an annual membership (valued at $99.00 USD).

Make sure to upload your YouTube video response before October 21st, 2008. Just click on the link under the video “So you think you can toss?“

Pan Tossing - Technique Tuesday

2008-09-24T00:18:31Z

This Technique Tuesday is all about pan tossing. Have you ever tried to toss like one of those fancy chefs, only to have the food barely move around or worse…go all over the floor?

(Image Taken from Pan Tossing Lesson)

This week, we’re going to teach you how to pan toss like a pro. We’re so excited about this one that we decided to add a competition to this lesson!

The first-place winner will receive an 11″-inch Viking Fry Pan (valued at $184.95 USD) plus a lifetime membership to Rouxbe (valued at $199.00 USD).

Five runner-ups will receive an annual membership (valued at $99.00 USD). For contest details, click here.

Good luck and happy tossing! The Rouxbe Cooking School Team.

Top Ten Reasons Why Fall is My Favorite Season (Comfort Foods)

2008-09-22T23:18:21Z

Monday September 22nd, marks the first day of fall. I know many people are sad that summer is over and that the rainy season has already started. But I am not one of those people. Fall makes me want to put on a cozy sweater and go outside and play in the leaves…okay maybe not, but it sure does make me want to get in the kitchen and cook up some slow cooked meals we all love so much.

So in honor of fall, here are my top ten reasons why I like fall the best!

Ancho Chili Short Ribs - Shut the door these things are frickin’ awesome, I would take 2 straight weeks of rain for these (okay maybe 1 week).

Mushroom & Barley Soup - I love love love mushroom soup. If soup could hug, this would be like getting a really big hug, one that lingers and makes you think, “what a great hugger.”

Roast Turkey, need I say more…thanksgiving is only the best holiday ever!!! We’ll even have a multi-task player to help you through the whole thing…stay tuned.

You didn’t think we could give you turkey without Pumpkin Pie did you?

Milk Braised Pork that is so good you might even cry a little bit!!!

Beef Rendang - this is so full of yumminess that you’ll kick yourself if there are no leftovers.

Chicken Pot Pie and I don’t care…(can you hear the tune - Jimmy crack corn, and I don’t care).

Wishing you could go on a winter vacation? Well you can! Make this “little ditty” (Lamb Tagine) and you’ll think you have been transported to Morocco!

Or…feel like going to Portugal instead?…Portuguese Lamb is for those days where you want something scrumptious, yet you don’t really feel like cooking. It takes all of 5 minutes to put together and then it takes care of itself.

Apple Cobbler is comfort food at it’s best…just don’t forget the ice cream!

So maybe I have 11 reasons…these Malaysian beef short ribs kick @$$.

Unfortunately I don’t have a link for this one as we just filmed it on Friday. We have been filming a ton of school stuff this week on “combination cooking” and braising. Just let me say this…you are gonna love it!

Submersion Cooking Methods - Technique Tuesday

2008-09-17T15:22:30Z

September 16, 2008: New Lesson on Poaching, Simmering and Boiling

Nowadays, we are all short on time! Are you one of those people that think “to save time I’ll just crank up the heat”?

(Image Taken from Topic 3 in the Submersion Cooking Methods Lesson)

In this lesson, we will show you the consequences of what simply turning up the heat does to the food you are cooking. This lesson focuses on the key methods and techniques used when cooking foods which are submerged in liquids.

While poaching, simmering and boiling may come across as somewhat simple, understanding the key differences between them and knowing when and how to use them is vital to success in the kitchen. So turn down the heat and take a seat!

Happy Cooking!

The Rouxbe Cooking School Team