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Collyn Brewis

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Happy Sunday! This was the last soup for soup-tober, and we ended it with crockpot lasagna soup! This soup was super yummy and filling. This soup also go great with a garlic roll. Make sure y’all come back later this week for another advaced culinary lab.

#cookingwithcollyn #fyp #cooking #culinary #soup-tober

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Another soup-tober video, and this week I am making Loaded Potato Soup! This is a super easy soup that is quick and delicious. The perfect dinner to watch Auburn Football! Come back next for my final soup in this series - Remy’s Potato & Leek Soup from Ratatouille.

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Week Five of advanced culinary! This week was all about advanced butchery and steak. For our first dish we made Steak Tartare, which is a French dish that does not cook anything that goes in it. Therefore this was a raw beef dish. The second dish was Meatballs with a Béarnaise sauce, originally this dishes was supposed to severed with an Au Poivre sauce but we wanted to use the Au Poivre sauce for our main dish. The main dish was a Ribeye steak with sautéed broccolini and Parmesan smashed potatoes with the Au Poivre sauce.

#cookingwithcollyn #culinary #auburnuniversity #fyp #cooking

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Another sunday, another soup! After a little accident in lab this week, my sister filled in for me which was super nice of her. This week was a creamy chicken and noodle soup. This was the first time that Camryn had ever had chicken noodle soup and she enjoyed it (which if you know her, then you know that she is not a fan of vegetables)! This soup is perfect for the cooler weather that we are getting for the next couple of days or if you are feeling under the weather. See you next Sunday for a new soup!

#cookingwithcollyn #culinary #auburnuniversity #fyp #soup-tober

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zach bryan, you never disappoint!! ❤️‍🔥👯‍♀️

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Welcome to Soup-tober! Every Sunday during the month of October I will be posting a different soup recipe. Today I am making roasted tomato & red pepper bisque! Perfect for a rainy night and some Harry Potter. See you next Sunday for another soup recipe!

#cookingwithcollyn #culinary #soup-tober #soupseason

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Week Four of advanced culinary! This week was all about different types of shellfish. We got to work with oysters, crabs, shrimps, and clams. To start we had raw and baked oysters. The raw oysters were made with a mango pico de gallo and the baked were made with bacon and Parmesan cheese. For our appetizers I made a crab mouse tart, poached shrimp, and a pickeled asparagus salad. Our main was Linguine alle Vongole.

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at least my outfits are winning
#hopinforabowl

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Week three of lab! This week we did advanced pork and our bacon experiment. We were really trying to focus on portion controll on all of the dishes, along with testing out the different methods of cooking.

#cookingwithcollyn #culinary #auburnuniversity #fyp #cooking

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Another week, another lab! This week we made:
Amuse Bouche: Seared King Trumpet or Lions Mane Mushroom, Confit Leeks, Parsnip & Onion Soubise, Parsnip Crisp
Appetizer: Butternut Squash Bisque
Entree: Riced Cauliflower, Caramelized Butternut Squash Steak. Had so much fun this week and I am so excited for the bacon experiment next week!
#cookingwithcollyn #culinary #auburnuniversity #fyp #cooking

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First lab of the semester 🍜
We’re kicking things off with Advanced Soups! This lab was all about ramen, building flavor, and getting some prep work in for future labs!

#cookingwithcollyn #auburnuniversity #fyp #ramen #culinary

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with love from atl

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