Piece Of My heart

Piece Of My heart

Cooking Old School

Cooking Old School

Galette du Rois

Galette du Rois
REAL Kings cake

Sunday, February 7, 2010

The Curse is Lifted. The Saints Came Marchin' In!!

WHOOO DAT?? WE DAT!!! The curse is lifted.
I know this is supposed to be a food blog so ya'll whip up some Hurricanes and jambalaya to celebrate our Saints. Ben went to work with me wearing his barrel (sans cognac)and his Saints neck tie.

Saturday, February 6, 2010

Gordon Ramsay's "Master Chef"

Many of you are aware of the upcoming new Gordon Ramsay cooking reality show that will air on Fox. My understanding is that it will be like Top Chef for those of us who are not professionally trained. OK, I went to the audition in New Orleans with my prepared dishes and was actually invited back for an on-camera interview. Have any of you out there learned any more than I know? Has anyone who got a call back heard any more? I was told that it could be March before we found out if we had been selected to compete so this is pins-and-needles time. You want something but are too afraid to think about it much so that the disappointment is not so bad when you don't get the news you want. I know there are some really kick-ass amateur chefs out there who, like me, want this chance in the worst way.

Friday, February 5, 2010

Cherry Cheesecake

Valentines Day is almost here. here is a pic of my V'day version of my signature dessert.

Tuesday, February 2, 2010

About me-just in case you are interested

Please allow me to introduce myself ...I cook, write about cooking and teach cooking. I am Gabe the St. bernard's pet human.Most dogs belong to a human but we reversed the order. Hey, it works for me-he lets me live in his house because I can open the refrigerator and he can't (I tried hanging a towel off the fridge door in hopes that he would pull it and get his own snacks but it was a no-go.)
The oven is too hot for the doggies to open and get a cookie out so they let me do that too.
As you may have noticed, most of my thoughts revolve around cooking and I like nothing better than a good discussion about new trends, old techniques-whatever tastes good. I cook on an open hearth and use my immersion circulator sometimes on the same day.