"The Place to be for Teens of all ages who love everything about Food & Cooking"
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Hi, I'm Jeremy Salamon, an everyday 16 year old teen with an extraordinary passion for food and cooking. I’ve had the opportunity meet some pretty remarkable Chefs. All of them have given me some great advice that continues to inspire me each and every day. Hopefully, through this web site I can share some of that inspiration with you.
At JeremyCooks.com you can follow me on my journey to becoming a Chef, read my blog, get tips, recipes and watch me cook with some great chefs.
This site is dedicated to all kids and teens (and anyone else) who love Food. The Home page of this site shows all of my latest updates. So thanks for stopping by and I hope you keep coming back.
Check out my all new recipe section. In order for you to learn as I learn, I think we should get back to the basics. So I've put together basic stocks, pastries, dough's, dressings, sauces and preserves. I've tried all of these myself and I think you should give some of them a try as well. We have lots of new things coming up with new chefs and experiences, so I'll have lots of news to share with you in the near future. In the meantime check out the new recipe section and keep on cooking............
Click here for recipes..................
Fougasse Bread / [foo-gahs]:
A type of French bread that is formed into a flattened shape with elongated holes, which give the bread the appearance of a ladder or tree limbs. It is made with a basic bread dough or a sourdough of wheat bread flour or all-purpose flour and it is often flavored with olive oil and a bit of sugar. Anise is another traditional ingredient that is sometimes used to provide a distinctive flavor. Fougasse is a popular bread in southern France and is often compared to focaccia bread of Italy.
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5 days, 5 sauces:
Day 5, Espagnole
Saturday, July 17, 2010
After four days of creamy delicious mother sauces, we finally made it to Friday, Day 5. One thing that you should know about Espagnole is that it’s a French sauce not Spanish. It’s a classic brown sauce that is made from beef stock, mirepoix (carrot, onion, celery), tomatoes and thickened with roux. I started by sautéing onions, carrots and garlic until translucent, then stirred in flour creating a roux (thickener).
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5 days, 5 sauces:
Day 4, Tomato
Friday, July 16, 2010
Day 4 (or Tomato Sauce Day) began bright and early! I decided to use the Tomato Sauce in lasagna and make it ahead of time for Dad and Jordan. I would not be attending dinner last night as I had a cooking date with Grandma and my cousin Lauren and Mom was going to out as well. (ironically we had lasagna too for dinner). I started making the Tomato Sauce with just a few simple ingredients.
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JeremyCooks will be participating once again in
Share our Strength's
Taste of the Nation
To End Childhood Hunger
Thursday July 29th in Miami, FL
Taste of the Nation events are held all over the country. So if you can't join us in Miami do what you can in your hometown.
Jeremy will be a guest on
"Morning Live"
on
Martha Stewart Living Radio
Tuesday Morning August 3rd
Sirius 112 / XM 157
If you are not a Sirius XM subscriber and would like to listen online, please visit
www.sirius.com/freetrial/register
