Potage Parmentier -=- Potato & Leek Soup

Hello Lovers of Food!!

Ok so I have found a renewed interest in doing my cooking show. It helped that I watch Julie & Julia for a third time and I also began to read her actual blog that she wrote. I have been going about this the wrong way and just cooking willy-nilly out of the cookbook. I will now just cook the first recipe from each chapter and work from there. With exception of the sauces and vegetables.

This is the first soup recipe and is used as a base in many of the other soups I will cook in the future. I did something wrong though and I could not for the life of me get this soup down the food mill as you will see in the video. Please understand I am cooking these for the first time and I will make mistakes. That is really what this blog is all about. I want to show people that you can cook dishes you have never tried before without fear. Sure you will make mistakes but usually it still tastes good and you have learned for the next time. I will dice my potatoes smaller and my leeks and I will not use the harder leaves of the leeks next time.

This soup was good but after looking at pictures on the web I don’t think I nailed it. This is ok because the next soup is the exact same thing except with watercress. Since I have cooked this I have filmed three other episodes and will have a fourth in the can by tonight. I then plan on doing an edit festival and try to get up and out all of the videos I have shot in the past.

Thank you to anyone that might be reading this other than my mother.

Rex

The Adequate Chef

Thon a La Provencale - Halibut w/ tomatoe herb sauce

Hello Lovers of Food!!

I have begun to cook again and I am trying to actual organize my cooking so that I can truly work this mammoth cookbook.  However I bought a piece of Halibut at Costco and wanted to cook it from the BOOK.   Julia doesn’t really have a recipe for Halibut but she does mention that use can use it in place of swordfish so that is what I have done.

As I mention in the video, I was afraid to overcook the fish and I did just that.   I didn’t seem very happy with it but after sitting down and actually eating the meal I actually enjoyed it very much.

You will also noticed that I used another camera in this episode.   I am not used to using multiple video feeds so my video editing is a bit choppy at times.  I hope you enjoy and I do plan to keep the dual camera setup.

I have some other videos that I still need to edit and I  used a pressure cooker and that was awesome.  I can’t wait to post that video.

Bon Appetite’

Chou Rouge À La Limousine -=- Pork Roast on Braised Red Cabbage w/ Red Wine

Hello Lovers of Food,

In this episode I am heading to Christmas party and wanting to bring an amazing dish that would impress. The total length to cook the dish is approx. 6 hours but well worth it. I am actually cooking it again on a family trip coming up.

Due to the length of the dish I have separated it into two videos. The braised cabbage with red wine is first and then I add the pork in the second video. Each can be cooked separately and it is common for the cabbage to just be served as a side dish.
I have also uploaded these videos in a higher quality format so please let me know if they are not watchable or if you think these are better than the others.

Grab some wine and sit back and enjoy.


Rex


Braised Red Cabbage w/ Red Wine




Roasted Pork

MAYONNAISE AU CHOCOLAT -=- Chocolate Mouse

Well Hello...


I am sure many of you have been wondering where in the world I have been..  Well just watch the video below and I will tell you.  It is good to be back and I hope to clear out some of my precooked videos out to you soon.

Thank for watching.

Rex

Sweet Dough -- AKA Sweet Dough for pies and tarts.

Hello Lovers of Food!!!

Well it has been quite sometime since I have been on here and although I have many reasons that I haven't  been I am just going to get straight to the posting.   This will finish up the tart recipe and then we can move on.   You will need to scroll down to see all of the other pieces that go with it.

Enjoy and I promise to post more this week on what has been happening and my current status.

Rex




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