Cooking with Stainless Steel - a Parisian lunch

Written By Catherine Johnson

As the third course in our technique-driven series, we mastered the art of cooking with stainless steel.

What we covered:

  • Pan-searing. We pan-seared skin-on chick breasts to golden & crisp

  • Pan-sauce fundamentals. Using our pan drippings, we crafted a bright, balanced lemon-herb pan sauce.

  • Vinaigrette basics. We discussed the fat to acid ratio and the best way to prep a vinaigrette for greens.

  • Seasonal inspiration. With radishes in peak form at the farmers market, we incorporated them into a fresh mixed greens salad, dressed with our homemade vinaigrette.

A Parisian lunch in under an hour! Lunch was prepped, cooked, and served (and eaten!) in one hour.

Catherine Johnson
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Fresh Pasta with two sauces — pomodoro & carbonara