personal interests food cooking cooking with lori cornish game hen

Cooking with Lori is one of my favorite pastimes.
I first met Gino and Lori Orlando as clients when I did their vacation home in Yachats, and then their main residence in Redding.
They are both good cooks and we have enjoyed many good meals with them.
Whenever possible, I ask Lori to try and teach me a new recipe. I think the first was Veal Scaloppini, the most recent, Chicken Cordon Bleu.
She does most of the work, but is always patient enough to try and teach me at the same time. I always enjoy cooking with Lori...

Ingredients: small chickens shaved prosciutto sliced provolone cheese heavy cream baby kale bread crumbs all-purpose flour egg

baby asparagus red potatoes crab meat diced red pepper diced shallots romaine lettuce salad shrimp red onion cucumber

bunch rosemary clove garlic olive oil butter mayonnaise Parmesian cheese egg flour

unless noted otherwise all images copyright d. holmes chamberlin jr architect llc

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Lori preparing the dredge for the Cordon Bleu while Joseph looks on, Cooking with Lori, 2016.



Lori, showing me how to roll my first Cordon bleu, Cooking with Lori, 2016.
First she showed me how to pound the chicken thin, add prosciutto and provolone cheese.
The rolls were held together with tooth picks for cooking.



Lori sauteing baby kale with white wine in olive oil for a base for the Crab Cake appetizer, Cooking with Lori, 2016.



Sauteing greens, Cooking with Lori, 2016.



Checking the roasted potatos and Cordon Bleu in the 375 oven, Cooking with Lori, 2016.



Cordon Bleu coming out of the oven, Cooking with Lori, 2016.



Delicious Crab Cake appetizer with garlic and chipotle mayo sauce on a bed of sauteed baby kale, Cooking with Lori, 2016.
Lori showed me how to mix the crab meat, dice shrimp and red peppers, add parmesian cheese, challots, egg, mayo, and seasoning,
then pat into cakes to brown slowly in olive oil.



Garden fresh shrimp salad with cucumber, red onion, spring mixed greens, with white balsamic vinaigrette dressing prepared
entirely by Lori, Cooking with Lori, 2016.



Plating of Chicken Cordon Bleu with Buerre Blanc sauce, roasted potatos, and baby asparagus, Cooking with Lori, 2016.
Lori tried to show me how slow cook the sauce with butter, flour, heavy cream, and seasonings without curdling the mixture.



Joseph got the dish washing duties, Cooking with Lori, 2016.



New Years dinner party with Lori, Gino, Joseph, Lynn's mother, Ginny, and Lynn, Cooking with Lori, 2016.




copyright d. holmes chamberlin jr architect llc

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page last revised november 2019