What am I cooking this weekend?

Home menu items for this weekend are designed to put into practice the skills I learned this week at the California Culinary Academy.

Dinner
Short ribs, with a madeira sauce, made from a base of espagnole.
Green beans in a béchamel sauce.
Brown rice made in a brown veal stock.

Breakfast
Eggs benedict (old-fashioned, but it's a way to practice making hollandaise)

That's a good start. Check back Sunday to read how they turned out.

(Photo credit: www.ayearfromoakcottage.com)