Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Entries Tagged as 'Julia Child'

Chicken Fricassée

September 23rd, 2009 · 11 Comments

With the exception of two departures, which I note later, I have kept the recipe as close to Julia’s original as possible. One of the great lessons when attempting recipes is to discover the points where changes, additions or omissions can occur or have occurred over time.

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Tags: Culture · Entrees · French Cuisine · Julia Child · Recipes

“New Pickle” Cucumber Salad

September 22nd, 2009 · 12 Comments

I have and continue to prepare many items from the book, but one that has stood out over all these years is a simple cucumber salad that Jeff included on page 24 and he noted that its origins are from Israel. Jeff also mentions that this salad has a flavor very close to what New York Jews call a “new pickle.”

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Tags: Jeff Smith · Julia Child · Recipes · Salads

How an omelet changed my life

August 29th, 2008 · 18 Comments

My first cooking venture was during the summer of 1974 and I was 13 years old with not much to do but sit and watch TV all day. The local PBS station WYES in New Orleans would air the French Chef and then the Frugal Gourmet back to back around 10 or 11 am every morning. I […]

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Tags: Breakfast · Commentary · French Cuisine · Julia Child · Recipes

Food On Television

June 5th, 2008 · Comments Off on Food On Television

The other night Monique and I were just surfing the channels and I ran across the show Good Eats with Alton Brown on the Food Network, and there were two shows back to back, the first one covered Puff Pastry Dough and the second installment was all about Pâte à choux. Both shows were very informative and refresher courses if you will, reminding me of the ole culinary arts pastry classes I had taken during my culinary apprenticeship back in 1984.

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Tags: Commentary · Food · Heritage · Julia Child · Pastry · Television

Welcome to Cajun Chef Ryan and my Blog!

May 7th, 2008 · 8 Comments

My professional culinary experience range includes working in the kitchens of major and minor hotels, 5 star restaurants, a private law firm dining room, a catering company, a health food restaurant, a franchise chain themed Cajun restaurant and a Mexican restaurant, health clubs, country clubs, hospitals, and my own restaurant Boudreaux’s.

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Tags: Commentary · History · Introductions · Julia Child