Blanching

Today, Chef Lou’s cooking tip is all about Blanching

Blanching is a cooking process where you take a food, usually vegetables, fruit, or pasta, submerge it in boiling water, then after a time, submerge it in an ice bath to stop the cooking progress. There are many ways where blanching is needed but I will only talk about two uses.

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Vegetable Sides: Asparagus

Simple asparagus + almonds. If the food is fresh, sometimes it doesn’t need too many extras :)

Asparagus with lemon dill hollandaise sauce.

Whats not to love about proscuitto-wrapped asparagus?

When we serve these at events, they are always popular!

A great idea for a spring event, when Asparagus is freshest.