Kitchen Revelations – My new blog starting today

poached egg on asparagus

I just started taking a blog writing class by Steven Shaw at the International Culinary Center (formally, the French Culinary Institute) – I was going to sit in on the first class to see what it was all about because I might be teaching another media class at the school, but in the two and a half hours I was there I decided, this is it, I must take this blogging thing more seriously, I must learn how to use a camera better, I must write often and only about burning kitchen issues.

Steven pointed out to the class that considering the zillion other blog writers out there it might be a good idea to narrow down our blog focus. I am always discovering new little things in the kitchen so I thought okay, that will be my focus – My kitchen revelations.

As proof that I was actually at the ICC here is a photo of the delicious appetizer I had that night after the class at L’Ecole, the restaurant attached to the school – asparagus with a perfectly poached egg on top.

And as it turns out this dish was a kitchen revelation because those crispy little items you see strewn around and on top of the asparagus are something I have always thrown out – asparagus peelings! Who knew you could actually cook them and make them taste good. I should have known that the universal method of making anything delicious would apply here – batter and fry them. ANYTHING battered and especially fried tastes good.

So, as I have learned Рsave the asparagus scaps. and consider saving every other tough vegetable scrap, broccoli, carrot, parsnip, turnip, etc.  for the same delightful preparation Рbattered and fried.



One Response to Kitchen Revelations – My new blog starting today

  1. Peter F Esposito Jr says:

    Pleased to receive your now current mode of communication! I remain a fan for Life!

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