Roasted Pear & White Wine Vinaigrette

I'm sorry Snapple but this is the best stuff on earth!

Inspiration: Roasted Pear Champagne Vinaigrette
Prep Time: 10 minutes before
Cook Time: 30 minutes
Difficulty: Level I
Yield: 2-3 Cups

Ingredients

• 2 Ripe Pears
• 1/2 cup White Wine (I used Horton Vidal Blanc)
• 1/2 small diced onion or 1 shallot
• 1/2 tbsp minced Garlic
• 1 tbsp Grey Poupon Dijon Mustard (recommend name brand here)
• 2 tbsp Honey
• 2 tsp Cinnamon
• 1-2 tsp freshly ground Coarse Sea Salt
• 1-2 tsp freshly ground Course Black Pepper
• 1 cup Canola Oil
• Blender

Instructions

Preheat oven to 350F.

Line a baking sheet with aluminum foil and coat with Pam.  Wash the pears, remove the steams, and slice into 4ths.  Holding each piece of pear vertically, gently slice out the core and seeds.  Flip the piece over and slice into 2 or 3 wedges and place on the baking sheet.  Repeat.

Sprinkle the cinnamon over the pears and place the pan in middle of the oven.  Bake for 25-30 minutes and then let cool for a few minutes on the pan.

In the meantime, add the rest of the ingredients except the oil into the blender.  Measure the oil in a small measuring glass with a spout and set aside.  Once the pears have cooled slightly, add to the blender and pulse until thoroughly puréed.  Remove the center of the lid, turn the blender on high, and slowly and steadily pour the oil into the center of the blender while its running. 

Refridgerate for at least 30 minutes before using and will hold for 5-7 days.

Chef's Notes

• Picking a pear can be challenging and I try to find ones that are just slightly soft to the touch with a little color in the skin.  I typically plan to use a pear 2-3 days after I bring it home from the store to allow it to ripen on the countertop.  For this dressing I went with a standard pear but there are a wide variety of pears to experiment with!
• If you are preparing the dressing to use with a salad, consider roasting another pear that has been cut into larger slices with cinnimon to use as a tasty and gourmet looking topping.
• This recipe does not actually contain any vinegar so I guess its technically not a vinaigrette.  Feel free to hold that against me ;)

This Week's Menu

After a fairly light couple of weeks, I'm back in the saddle. I'm on a new course to try and cook a little healthier so you'll see more veggie's and what-not popping up. Let's see how long it can last ;-)

The Menu

• Turkey Meatloaf with homemade turkey gravy
• Teriyaki Chicken and Peppers stirfry over sticky rice
• Italian Dressing marinated Roasted Chicken Thighs with angel hair pasta
• Maple-smoked BLTs on thick sliced Tuscan white bread

Recipes to follow soon...

Cajun Dry-Rubbed Buttermilk Fried Chicken

(Copyright © 2009 Someday Gourmet)

Prep Time: 50 minutes + 8 hrs marinade

Cook Time: 90 minutes
Difficulty: Level II
Yield: 7-10 pieces

Ingredients

• 2-3 lbs of any variety of bone in chicken (I prefer split chicken breasts and drumsticks
• 3 cups Buttermilk (low fat variety ok)
• 1 1/2 cups All-Purpose flour
• 1 1/2 cups Panko Breadcrumbs
• 3-4 cups of oil
• 2 tbsp Coarse Salt
• 2 tbsp Black Pepper
• 3-4 tbsp Hot/Buffalo Sauce (optional)
• Cast Iron Pan (recommended)

Someday Gourmet's Sweet & Spicy Dry Rub

Equal parts of the following:

Recommend 1 tbsp of each per lb of chicken

• Cayenne Pepper Powder
• Garlic Powder
• Smoked Paprika
• Seasoned Salt
• Black Pepper
• White Sugar

Instructions

24 hours before you plan to make the chicken, clean each piece and loosen the skin being careful not to pull it off completely.  Pat dry and rub in salt and pepper under the skin.  Place chicken in a dish or bowl to marinate and cover completely with buttermilk.  Refridgerate chicken in the marinade at least 8 hours.

Add enough oil to your frying pan to fill 3/4 inch.  Preheat oil over medium (6) heat for at least 10 minutes. Preheat the oven to 350 degrees. 

In the meantime, mix the flour, breadcrumbs, and dry rub together thoroughly in a deep bowl.  Once the oil is ready, begin an assembly line:  drain the buttermilk from a piece of chicken, coat it in the breadcrumbs, add it to the oil.  Repeat.  Cook chicken in batches for 5 minutes on each side - it is not unusual for the chicken to become darker brown than expected.  Blackened, not so much.  That said...hang in there for the full 5 mins, it's worth it to have a nice crispy skin. 

As the chicken finishes cooking on both sides, transfer it to a large baking pan with a greased metal rack or alternatively onto a greased broiling pan (my favorite tool in my kitchen).  Once each piece is fried and transfered onto the baking sheet, place in the oven and bake for 20-25 minutes.

Remove from oven and serve immediately with a knife, fork, and bottle of hot sauce.

Chef's Notes

• Do not cook more than 2 split breasts or 4 drumsticks at a time. Overcrowding may cause the temperature of the oil to drop too low causing the chicken to cook unevenly
• Don't forget to roll the chicken on its side for a while to crisp all sides of the piece.

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This Week's Menu: 01-16-10

One of my 2010 "resolutions" is to add a little variety to the blog posts and I figure jotting down the next week's menu is a good place to start.  While I often just rely on what's on special in the meat department to build my menu on the spot, this week I have a few things on hand that are ready to be used.

Here is what's on the menu:  (in no particular order)

• BBQ Pork loin with sweet corn relish and coleslaw
• Cheese steaks with sauted mushrooms and provolone
  
• Cajun Fried Chicken & Turkey Kielbasa Jambalaya
  
• Orrechiette pasta with a Parma Rosa Bolognese
  
• And don't forget a night for leftovers!

Be on the lookout for at least one recipe from the bunch!

Roasted Veggie and Margarita Marinated Chicken Fajitas w Pico de Gallo

(Copyright © 2009 Someday Gourmet)


Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Level I
Yield: 2-3 Servings

Ingredients

Fajitas

• 1 Squash – cut into 1/4in wide strips
• 1 Zucchini – cut into 1/4in wide strips
• 1 lb Chicken breast – cut into fajita-style strips
• 1 1/2 Cup Margarita mixer
• 2 Tbsp olive oil
• 2 Tbsp course salt
• 2 Tbsp chili powder
• 1 Cup Grated Mexican Cheeses (optional)
• Sour cream (optional)
• Flour tortillas

Simple Pico De Gallo

• 1 Small Onion - finely chopped
• 4 Roma Tomatoes or similar – diced
• 1/3 Can Rotel Tomatoes w/ chilies
• 1 Tbsp Dried Cilantro (fresh is better!)

 Mix and refrigerate at least 1 hour - Yields 2 cups

Fajita Instructions

Place cleaned and cut chicken strips in a plastic bag or bowl and cover with margarita mixer. Marinate for 1-3 hours.

Preheat oven to Broil Lo or 450 F. Add squash and zucchini to a bowl and gently coat with oil and chili powder. Transfer to a foil lined baking sheet and roast 8” from top of oven for 10 minutes or until tips of veggies start to blacken. Remove from oven and cover in a serving dish.

In the meantime, remove chicken from marinade and pat dry with paper towels (important!). Sprinkle chicken with salt and add to a large frying pan. Brown over medium heat 5-8 minutes until fully cooked and juice runs clear. Remove from pan and cover in a serving dish.

Heat tortillas according to package (I threw them in the cooling oven for 2 minutes on same tray used for veggies) and serve with veggies, chicken, pico de gallo, cheese and sour cream.

Chef’s Notes

• As you are frying the chicken it’s essential that you actively drain off any liquids during cooking so that chicken browns, not boils in liquid. You can do this by trapping the chicken in the pan with a lid and pouring the liquids into the sink directly from the pan but be careful with the hovering hot pans!
• If you like things spicy, consider tossing some chili powder or cayenne seasoning into the frying chicken just before you finish browning. 

Pork Scallopini with Mushrooms in a Sherry and Marsala Wine Reduction

Copyright © 2010 SomedayGourmet.com

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Level II
Yield: 4-6 Pieces of Pork

Ingredients

• 4-6 Thin cut pork chops (thinner the better)
• 1 1/2 Cup Sherry Cooking Wine
• 1/2 Cup Marsala Cooking Wine
• 2-3 Cups Canola or Vegetable Oil for Frying
• 1 Cup flour
  
• 1 Large Egg
• 1/4 Cup Milk (any variety is fine)
  
• 1/2 Cup Finely Diced Onion
  
• 2 Cups Sliced White Mushrooms
• 1/2 Tbsp minced Garlic
• 4 Tbsp Butter
• 1 Tbsp Seasoned Salt
• 1 Tbsp Grated Parmesan
• 1 tsp red pepper flakes (optional)
• 2 Sets of tongs (recommended)
  

Instructions
Prepare vegetables if necessary.  Preheat the oven to its lowest setting for warming.

The Pork
Cut the pork into 3-4" squares or strips.  Place between layers of plastic wrap and pound each piece of pork until 1/4" thick.  If you think you're done pounding...make it just a little thinner!

Add 2-3 Cup of oil to a small-medium pan for frying and heat oil on medium-high (6 on my dial).  Let oil heat for at least 7-10 minutes before beginning to fry.

Next create 2 dipping stations: flour in one and an egg wash in the other (1 egg, 1/8 cup milk - whisk thoroughly). Using one set of tongs, dip the pork in egg wash, let the excess drip off and then lightly coat with flour.  Using the same tongs drop the pork into the heated oil.  Repeat process to queue up the next piece of pork in the flour dish.

Cook the pork for 3 minutes and using the 2nd set of tongs flip in the oil and cook for 1-2 additional minutes until golden brown.  Using the second set of tongs transfer the cooked pork onto an ovenproof plate or dish and cover with foil.

Repeat until each piece is cooked.  Place pork in the oven to keep warm once all pieces are done if more time is needed to make sauce.

Note: If using a larger dish (with more oil), it's ok to cook several pieces at once.  I prefer to use a smaller pan with less oil and fry each piece individually.

The Mushroom Sauce
Melt 2 Tbsp of butter in a medium pan over MEDIUM-HIGH heat and add the mushroom.  Saute for 5 minutes stirring frequently.  Add seasoned salt and continue to saute until browned and soft.  Remove mushrooms from pan and add garlic and onions (do not clean pan).  Continue to saute on medium-high until onions begin to turn translucent.

Add both cooking wines and turn heat up to HIGH.  Simmer the liquid on high stirring frequently until sauce reduces to 1/3 of the original (about 5 minutes).  Lower heat to MEDIUM and stir in mushrooms, 2 tbsp butter, red pepper flakes and remaining 1/8 cup of milk.  Heat for another 2-3 minutes until sauce thickens slightly and mushrooms are piping hot.

Pour over pork and sprinkle with Parmesan cheese.  Serve immediately and enjoy!

Chef's Notes

• Be sure to use an oil with a high heat smoke point for the deep frying.  This will help prevent your home from smelling like burnt pork for the next few days.
• It is normal for the frying oil to begin to get cloudy after a few pieces of pork are cooked.  You might even smell a bit of burning.  That's ok!  The flavor from each piece of meat will compound making the last one the best one.
• Just make sure you have enough oil in there initially to cover the meat thoroughly and try not to add any additional once you've begun. Using the same oil for the entire job helps ensure an even temperature and will help produce consistent results.
  

The "World's Greatest Turkey"

 

(Copyright © 2009 Someday Gourmet) 

This was delicious!  SO easy. SO moist. :)

Inspired by:  Allrecipes.com | World's Best Turkey
Prep Time:  30 mins
Cook time:  3 1/2 hours
Difficulty:  Level II
Yield: 1 Turkey

Ingredients

• 10-12 lb Turkey, fully defrosted
• 1/2 cup of butter, softened
• Fresh Herbs (Ex: Rosemary, Thyme, Sage)
• 1 Apple of your preference
• 3/4 Bottle of Champagne
• 2 tbsp cinnamon
  
• 1-2 tbsp salt
• 1-2 tbsp pepper
• 1 tbsp Flour
• 1 Reynolds® Oven Bag, Turkey Size

Instructions
Preheat oven to 350 F.

First, remove all jewelry from your hands.

Next add flour to baking bag and shake until the inside is coated.  Place into a roasting pan at least 2" thick.

Wash and quarter the apples and coat in cinnamon, set aside.  Next prepare your herbs by removing stems and finely chopping.  Add herbs to the softened butter and gently mix into a consistent spread.

Remove the neck and giblets from the turkey, wash thoroughly and pat dry.  Gently loosen the skin and rub the butter mixture under the skin.  Sprinkle salt and pepper on the skin and stuff the apples inside of the turkey.  Tie the legs together with kitchen twine (optional).

Place the turkey into roasting bag and pour the champagne over the turkey, inside and out.  Close and tie the bag and cut 6 1/2 inch slits in the top for ventilation.  Insert meat thermometer through bag into thickest part of inner thigh, not touching bone. Tuck ends of bag in pan.

Roast for 3 hours and 30 minutes in the roasting bag or until meat thermometer reads 180°F.

IMPORTANT! Let stand for 20 minutes before cutting.

Enjoy and Happy Thanksgiving!

Chef's Notes

• The skin will crisp up inside of the baking bag so there is no need to "brown".  Removing from the baking bag early may cause legs and wings to dry out.
  
• After finished cooking, thicken the juices with flour to make a delightful gravy.  Consider adding allspice to the gravy for more flavor.

More Photos

Maple Boubon Pecan Pie

(Copyright © 2009 Someday Gourmet) 

 Inspired by:  Suzanne McMinn
Prep Time:  30 minutes
Cook Time:  45 minutes
Difficulty:  Level III
Yield:  1 Pie

Ingredients

• 3 eggs
• 3/4 cup pure maple syrup
• 1/4 cup bourbon (Makers Mark in this household)
• 2/3 cup sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1 1/4 cups pecan halves

Mom's Pie Crust

Coming soon...

Directions

Preheat oven to 350 F degrees.

[Insert pie crust instructions]

Next, create the filling by first whisking the eggs lightly and then adding maple syrup, bourbon, sugar, butter, and vanilla. Pour in the pecan halves and stir. Pour filling into pastry-lined pie plate.

Bake the pie on the bottom oven rack at 350-degrees for 40-45 minutes.

Old-Fashioned Cornbread Dressing

(Copyright © 2009 Someday Gourmet) 
 

Inspired by: Suzanne McMinn

Prep Time: 20 mins. 
Cook Time: 60 mins.
Difficulty:  Level I
Yield: 12 servings 

Ingredients

• 7 cups cornbread stuffing (a large bag)
  
• 3 cups white bread, cubed
• 2 cups celery, chopped
• 3 cups onions, chopped
• 2 tablespoons poultry seasoning
• 2 tablespoon salt
  
• 1/2 cup butter, melted
• 3 cups chicken broth
• 1 cup water
  
• 3 eggs, lightly beaten

Directions
Preheat oven to 350 F.  Place the bread on a baking sheet in a single layer and bake for 5 minutes or until tips are slightly toasted.  Remove and set aside.

Saute the chopped celery and onions in a tablespoon of butter for 5 minutes or until softened.  Place the crumbled cornbread in a large mixing bowl, add 1 cup of broth and 1 cup water and stir until moist.  Add in onions and celery then cover with toasted white bread pieces.  Add salt and poultry seasoning.  Pour the melted butter and 2 cups of stock over all the ingredients and gently mix thoroughly.  Add more seasoning to taste.

Be sure to do all of your taste-testing before adding the eggs. Once you are done with the seasoning, add the eggs and mix well.

Spoon mixture into a greased 9 x 13 casserole pan and spread evenly.  Bake at 350-degrees for 30 minutes, covered with foil. Take the cover off and bake an additional 30 minutes until slightly crisp.

Stove-top Cranberry Sauce

(Copyright © 2009 Someday Gourmet) 
 

Inspired by: AllRecipes - Cranberry Sauce I
Prep Time: 25-35 mins. (w/ cooling time) 
Cook Time: 15 mins.
Difficulty:  Level I
Yield: 12 servings

Ingredients

• 1/2 cup White Sugar
• 1/2 cup Brown Sugar
• 1 cup Orange Juice
• 1 (12 ounce) package fresh Cranberries
• 1/3 tsp fresh orange zest (optional)
• Dash of Ground Cinnamon

Directions

In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, cinnamon, and orange zest and bring the mixture to a boil.  Let it gently boil for about 10-12 minutes then turn off the stove and allow it to stand on the hot burner for at least 5 minutes. Remove from heat and transfer to a serving bowl.

Chef's Notes

• The sauce may need to cool for 20-30 minutes before serving to solidify.
• 1 Cup white sugar can be used instead of half and half mixture.
• Garnish with a few sprigs of orange rind using your grater.

Classic Green Bean Casserole

(Copyright © 2009 Someday Gourmet) 
 
This dish is my favorite part of Thanksgiving dinner, hands down. If you enjoy green bean casserole as much as I do, this classic "French's" recipe is sure to please!

Inspired by:  FRENCH'S Green Bean Casserole
Prep Time: 10 mins.
Cook Time: 35 mins.
Difficulty:  Level I
Yield: 6 servings

Ingredients

• 1 (10 3/4 oz.) can Cream of Mushroom Soup
• 3/4 cup milk 
• 1/8 tsp. salt
  
• 1/8 tsp. black pepper
• 2 (9 oz. each) pkgs. frozen cut green beans, thawed
• 1 1/3 cups FRENCH'S® Original French Fried Onions

Directions
Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. 

Bake at 350°F for 30 min. or until hot.

Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Chef's Notes

• You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
• Add chopped pieces of fried ham steak or fully cooked bacon for country style green beans.
• I always prefer to use fresh cracked black pepper and a basic disposable pepper grinder/spice jar combos is a great way to do it.

Thanksgiving Appetizers: Sausage Pinwheels Recipe

Inspired by: Sausage Pinwheels Recipe | Taste of Home Recipes

Prep Time: 15 mins.
Cook Time: 12-16 mins.
Difficulty:  Level I
Yield: 12 pieces

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 1/2 pound uncooked bulk pork sausage
• 2 tablespoons minced chives

Directions
Unroll crescent roll dough on a lightly floured surface; press seams and perforations together. Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Carefully roll up from a long side; cut into 12 slices. Place 1 in. apart in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-16 minutes or until golden brown.

Thanksgiving Dinner Planning

Next week we are hosting Thanksgiving for the very first time and I am excited to finally get a chance to try my hand at turkey and all the fix-ins.  I am thankful to have the guidance of my Mother-in-Law, a veteran holiday chef, and we are currently in the process of planning the menu and holding dessert negotiations ;)

Here's the menu so far:

• Sausage Pinwheel Appetizers
• "World's Greatest Turkey" stuffed with Apples & Roasted in Champagne coated with Garlic & Savory Herbs
• Country Cornbread Stuffing with Sauteed Onions
• Scratch Turkey Gravy (A given!)
• Mashed Russet Potatoes
• Classic Green Bean Casserole with French's Fried Onion Topping
• Fresh Stove-top Cranberry sauce
• Desserts TBD (this chef has a vote out for Bourbon Pecan Pie)

Can't wait for all this goodness!  Recipes and photos coming soon...

Baked Herb Encrusted Chicken Parmesan

(Copyright © 2009 Someday Gourmet)

Prep Time: 10 minutes

Cook Time: 30 minutes

Difficulty:  Level II

Yield: 3-4 servings

Ingredients

• 2 large boneless skinless Chicken Breasts
• 1 cup of your favorite Marinara or red sauce
• 1/2 cup thinly sliced fresh Mozzarella (about 8 slices) or 1 bag of shredded
• 1 egg
• 1/4 cup fat free half&half, cream or milk
• 1 tablespoon chopped basil

 Coating

• 1 1/2 cup Italian Bread Crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 teaspoon fresh or dried finely chopped thyme
• 1 teaspoon fresh or dried finely chopped rosemary
• 1 teaspoon or to taste red pepper flakes

Directions

Preheat the oven to 375.

Add the egg to a medium bowl and beat excessively with a fork.  No lumps allowed!  Stir in the cream/milk and set aside.  Next mix the 6 coating ingredients together in a shallow bowl or pie pan.  Last, grease a 11x9 baking pan.

Wash and prepare chicken breasts, removing all excess fat and skin.  Butterfly each breast of chicken by placing it flat on the cutting board and slowly cutting through it sideways.  Begin along the largest side edge and work length ways down the piece (be sure to use a freshly sharpen knife).  Cut each breast into 2 (or more pieces) to make more servings.

Dip each piece of chicken into the egg mixture, let excess drip off, and coat each side with breadcrumb mixture.  Arrange in the greased pan and repeat for each piece of chicken.  Bake in the middle of the oven at 350 for 20 minutes.

After 20 minutes, remove from oven and preheat oven to Broil (Hi). Spoon red sauce over each piece of chicken and spread cheese evenly over each piece of chicken.  Broil chicken for 5-6 minutes until melted and starting to brown.

Sprinkle basil on top and serve immediately.

Editor's Notes

• If available, place the chicken on a roasting rack inside of the baking pan for the first 20 minutes to allow the bottom to crisp as well
• For extra crunch, substitute coarsely crushed corn flakes for the breadcrumbs

Orange-Balsamic Glazed Chicken over Baby Spinach & Arugula Greens

(Copyright © 2009 Someday Gourmet)

Inspired by: Rachael Ray

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty:  Level III

Yield: 4 servings

Ingredients

• 2 tablespoons canola or other high smoke tolerance oil
• 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
• 1 stalk of broccoli - soaked and cut into florets
• Salt and freshly ground black pepper
• 1 tablespoon poultry seasoning
• 2 teaspoons fresh or dried rosemary
• 2/3 cup orange marmalade
• 1/2 cup balsamic vinegar
• 3/4 cup low sodium chicken stock
• 2 scallions, whites and greens, finely chopped
• 4 cups baby arugula and spinach leaves

Directions

In a large pan, heat the oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Add the broccoli and cook together with the chicken until the chicken is tender and cooked through, about 3-5 minutes more. Remove from pan and cover with foil to keep warm.

In a small bowl, stir together the marmalade, vinegar and stock and pour into frying pan used for chicken. Bring to boil and cook for 5 to 10 minutes or until the sauce begins to thickened and become a glaze. Slice the chicken and return to pan along with the scallions and cook for a minute longer until thoroughly coated.

Arrange greens on a serving platter and top with the chicken and broccoli.  Drizzle the extra sauce over the dish and serve.

Chef's Notes

• The use of the right oil is key. You need to get it nice and hot to properly cook the chicken and a low smoke point oil will smoke up your kitchen in a hurry.
• I always use low sodium stocks. You can always add salt later but you can't undo an over-salted sauce!
• During the reduction, be sure to stir the sauce constantly and to scrap the bottom. The sugar from the marmalade can burn quickly if left unattended.

Chicken Breasts With Orange-Balsamic Glaze

It's Official: I'm going to be Culinary Arts Student!

I recently discovered that my undergraduate Alma mater, the University of Richmond, offers a Culinary Arts Certificate Program through their School of Continuing Studies.  After careful consideration and a few nights of psyching myself up, I have decided to enroll in the 13 session program!  My goal is to graduate by June 2011 but we'll have to see how that goes...

The Program

The first course and prerequisite for the rest of the offerings is called "Tools of the Trade" which will take an in-depth look at the equipment and ingredient staples you'll find in a professional kitchen.  I have enrolled in the November 20th session and can't wait!  More details will follow once I've taken it.

After that course, I will get to take 4 "core" courses of my choice and then 4 additional electives of my choice.  I plan to focus on the savory verses the sweet taking courses such as "Stocks and Sauces", "Herbs & Spices", and "Fish and Shellfish Identification, Prep, Cookery"

At the end of the program I will be reviewed by a certified chef and then participate in a graduation ceremony :)  I will also then be eligible to take Advanced Special Series courses that focus on specific cuisines.
 

The Wrap-up

I am not really sure where all of this will take me but I am very excited to get started and learn everything I can.  It will be great exposure to the world of culinary arts and give me some experience to point to as I begin to try and venture into this big bad world of gourmet cooking.  Thank you for joining me along this journey and wish me luck!