Red Wine Poached Pear - the way I learned it at Le Cordon Bleu.
Blueberry Basil Tart. Clean taste of basil coupled with the sweetness of blueberries. Plus an easy tart shell taught by Chef Michael Laiskonis.
Meyer Lemon Tarts. Top with gooey swiss meringue or fresh raspberries for a special treat!
Berry & Citrus Tartlettes, with video tutorial!
Filet mignon with basic pan sauce: super easy to make!
Mini Lemon Tartlets with Little Buttercream Bees & A Culinary School Banquet
Twirly Lemon Butter Cookies and My First Chef's Coat
An illustrated, personal guide for anyone thinking of going to culinary school.