A New Mission

Hello, I know its been awhile . . . but I am back with conviction. I am going to cook my way through the Culinary Institute of America's "The Professional Chef". The Professional Chef
Eventually I will get to the "Baking and Pastry: Mastering the Art and Craft". Baking and Pastry: Mastering the Art and Craft Here's where the plot thickens. I will first make each recipe strictly following the ingredients given, then, if not already, I will make a gluten-free version. With over 640 recipes, I should have plenty on my plate for a long time.

Since we are in the middle of Lent, these will be mostly vegetarian recipes until Pascha.

Tomorrow's four recipes:

Vegetable Stock: including Sachet d'Épices
Risotto
Glazed Carrots