Tag: blanching
7 recipes
Braised Rabbit with Prosciutto and Broccoli Rabe
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Green Beans Almondine
Blanched green beans tossed with toasted almonds and brown butter.
Sautéed Duck Breast with Orange Gastrique
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Seared Tuna Niçoise Salad
Higher-stakes proteins — fish fabrication, delicate sauces, and the techniques that separate good cooks from great ones.
Seasonal Vegetable Salad with Classic Vinaigrette
Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.
Techniques Reference
The complete technique reference — knife cuts, cooking methods, food safety, egg cookery, and the seasoning principles that make good food great.
Vinaigrettes & Emulsions
Classic vinaigrette, Caesar, aioli, romesco — plus the science of emulsions that connects dressings, mayonnaise, and hollandaise.