Author Archives

Sometimes known as the Wandering Foodie. Likes to study and prepare the classic recipes. Writes for At The Lake Magazine - Cuisine Section

• The Cupcake – Definitely an American Classic

  By William Turner on May 25, 2012 • ( 1 )

  

    As you know, I’m hooked on classics.  How can you call yourself a Bravado chef if you can’t prepare some of the great dishes from time past?   I’ve been working on French classics, but we’re visiting grandchildren who are… Read More ›

• Steak Au Poivre – The Classic French Recipe

  By William Turner on May 17, 2012 • ( 1 )

  

  This is the eighth in our series of French classics.  We will do 12 in total and then move to Italia.  Previous posts were: Tarte Tatin Beef Bourguignon Coquilles St. Jacques Gratin Dauphinois French Onion S Coq Au Vin Pommes… Read More ›

• Pommes Anna – A French Classic from the Time of Napoleon III

  By William Turner on May 13, 2012 • ( 3 )

  

  Earlier in our tour of French classics, we did a famous potato dish called Gratin Dauphinois.  This famous dish is made with potatoes, cheese and, of course, butter.  Possibly an even more famous French potato dish is Pommes Anna, which… Read More ›

• Laing Family Homemade Pizza

  By William Turner on May 5, 2012 • ( 1 )

  

  Guest Post No. 3:  Junior Bravado Chef Alex Laing has stepped in this week with a post on how to make pizza from scratch.  Guest chef Tobin provided the expertise and training, as well as the masterful photography.

• Southern Skillet Cornbread

  By William Turner on April 29, 2012 • ( 1 )

  

  Last week we did a post on an American classic, Jambalaya, which we served at a dinner party with skillet cornbread, another homegrown American classic.  As promised, we’ll now see how to make this wonderful dish. Skillet cornbread is primarily… Read More ›

• Jambalaya – An American Classic

  By William Turner on April 23, 2012 • ( 0 )

  

  We have been doing posts on classic dishes – French, Italian and American.  But, what does that mean?  What is the definition of a classic dish?  I think there are a number of criteria – first, it has to be… Read More ›

• Parker House Rolls – An American Classic

  By William Turner on April 14, 2012 • ( 0 )

  

  A friend asked, irreverently, if there were any rhyme or reason for the posts we have been doing.  I told him that he had missed the point, as he had most of his life.  For others of you also wandering… Read More ›

• The Tortilla Española

  By William Turner on April 2, 2012 • ( 0 )

  

  In the last few weeks, we have been working on French classics.  Let’s take a break this week and look at a great Spanish favorite – the tortilla Española.  Wherever you travel in Spain, you will find this dish in… Read More ›

• Classic Coq Au Vin

  By William Turner on March 24, 2012 • ( 2 )

  

  The French – love ‘em or hate ‘em – are very cool.  They use wine in everything – and why not – they are still the best producer of quality wines in the world.  They have also somehow convinced us… Read More ›

• Classic French Onion Soup

  By William Turner on March 19, 2012 • ( 0 )

  

  Bravado cooking is about a number of things, one of which is a respect for the great classic dishes.  There is a reason why we have classics – because they are dependably good.  I was reminded of this a few… Read More ›

• Gratin Dauphinois

  By William Turner on March 8, 2012 • ( 1 )

  

  We continue our series on French classics with this famous potato dish.  As with most of the French classics, you can find a good recipe for Gratin Dauphinois (pronounced gra-tan’ doe-fee-nwa’) in Julia Child’s “The Art of French Cooking” (p…. Read More ›

• Beef Bourguignon – Another French Classic

  By William Turner on March 1, 2012 • ( 3 )

  

  What started as peasant fare made with inexpensive cuts of beef that were braised all day long in local red wine has become one of the most famous dishes in the world. Beef Bourguignon was first made in the Dark… Read More ›

• Coquilles St. Jacques

  By William Turner on February 23, 2012 • ( 2 )

  

  Bravado Cooking is about cooking with flair and élan – converting the preparation of a dish into a “food event” that your guests will remember.  Sass and swagger are words we like.  Bravado Cooking is also about making things from… Read More ›

• The Three Best Cookbooks

  By William Turner on February 16, 2012 • ( 1 )

  

  Here is an interesting story.  As you know, the Bravado Cooking Society is an amateur organization and, as such, we get to make our own rules.  The moniker “Bravado Chef”, for example, is given out at our discretion and usually… Read More ›

• A Perfect Super Bowl

  By William Turner on February 9, 2012 • ( 0 )

  

  Sometimes we get carried away at Super Bowl – tons of junk food with too much salt and too many preservatives and stuff.  We had a smaller group this year so we kept it simple while preserving one of  the… Read More ›