Chef's Blog from CooksPlus

Cook’s Tip – Get the Most Juice from Lemons and Limes

rmdc — Sat, 13 Aug 2011 18:05:12 +0000

Want to get more juice from your lemons for your lemonade or your limes for cooling margaritas? Put whole limes or lemons in microwave for 10-15 seconds and you will a lot more juice Stay cool!

Catfish, Cornmeal and Peaches

Ryan — Fri, 12 Aug 2011 17:48:36 +0000

From: CooksPlus

Did you know that August is National Peach Month? It’s also National Catfish Month! I love both of those things! Here in South Carolina, the summer brings in plenty of fresh, local peaches. Another fun fact: South Carolina is the second largest producer of peaches in the US. We’re behind only California, take that [...]

Quick Tip – Cleaning Burnt Food on Your Pots

Rob — Sat, 06 Aug 2011 17:11:49 +0000

Quick [...]

How healthy is my lead crystal?

Ryan — Wed, 03 Aug 2011 16:32:22 +0000

First, for clarification purposes, I should say that the term “crystal” when used in any stemware or glass application is a bit of a misnomer, as glass lacks a crystalline structure. The term crystal began with Venetian glass makers using “cristallo” to describe their imitated rock crystal glass, and remains popular today for historical and [...]

Cool Your Punch

Rob — Tue, 22 Mar 2011 14:39:16 +0000

To Cool your punch, float an ice ring made from your punch rather than using ice cubes. It appears more decorative, prevents diluting and will not melt as quickly. W.O.D.A.

Healthy Cooking – BPA Concerns and Plastic Kitchenwares

Rob — Wed, 23 Feb 2011 22:41:46 +0000

What’s up with concerns for plastics in our kitchens, food storage containers and cooking vessels? Should we be concerned and what is BPA all about? Well now that I am a bit older and more focused on eating healthy I felt it was worth looking into. Are manufacturers producing products for our kitchens that may [...]

Quick Tip – Spiced Tea

Rob — Tue, 08 Feb 2011 17:00:08 +0000

Make your own spiced tea or cider. Place orange peels, whole cloves and cinnamon sticks in a 6 inch square piece of cheesecloth. Gather the corners and tie w/string. Steep in hot cider or tea for 10 mins. or longer for a stronger taste! from: Morris Press Cookbooks

Chopping Chicken More Easily

Rob — Sat, 05 Feb 2011 13:27:42 +0000

I find it easier to slice or chop raw or even cooked chicken with my Wusthof Chef’s knife or my favorite Wusthof 5 1/2″ Santoku (I have a small hand), if the chicken is just slightly frozen. If thawed, just pop it back into the freezer for 10-15 minutes. It makes a big difference, I can [...]

Cutlery – Your Most Valuable Kitchen Tool

Rob — Thu, 03 Feb 2011 22:50:27 +0000

We have been associated with the housewares industry for over 35 years. We always felt we truly understood all of the key product categories i.e. cookware, cutlery, small kitchen appliances, etc. Well, lo and behold we immersed ourselves into the cutlery category and found a host of nuances worth noting. Like any culinary product, we [...]

Quick Tip – Spice Up Your Tea

Rob — Tue, 01 Feb 2011 11:35:56 +0000

Add flavor to your tea by simply dissolving old fashioned lemon drops or hard mint candies. They melt quickly and keep your tea brisk.

The Best Kitchen Space Saver – Pot Racks

author — Thu, 20 Jan 2011 15:09:27 +0000

In most Kitchens the need for more storage and as well as quick access can be a real challenge. Cookware, Appliances, Cook’s Tools and Cook Books need a storage location but also need to be easily accessible when we are ready prepare that great meal or entertain our guests. A quality Pot Rack is a [...]

Cook’s Tip – Fruit Fly Problems?

kdp — Tue, 16 Nov 2010 21:00:50 +0000

To get rid of fruit flies, take a small container, fill it 1/2 way with apple cider vinegar. Cover top with cling wrap, poke holes into it and fruit flies will be attracted to the mixture, be trapped and drown. It works. I keep moving it around to where I see the flies.

How to Ripen Bananas

Rob — Thu, 11 Nov 2010 15:33:06 +0000

Did you know that if you take your bananas apart when you get home from the store they will ripen slower than leaving them connected at the stem? Good to know, especially in warmer climates.

Sharp Chef’s Knife Helps You Eat Healthily

Rob — Wed, 10 Nov 2010 15:19:21 +0000

Dr. Maring, in an article in USA Today on 11/10/10 says, “When you cook something that’s fresh, you have total input over what you’re eating — over the amount of salt, over freshness and flavor, and over your budget. You have the possibility of doing a good thing for yourself and for your kids, all [...]

Ever wonder what Encapsulated Cookware means?

Rob — Wed, 18 Aug 2010 17:12:02 +0000

For better heat distribution a layer or disc of aluminum is placed on the base of some types of cookware. This disc of metal is added to the bottom of the cooking vessel – generally stainless steel – because stainless steel is not a good conductor of heat. This is generally a less costly process [...]

Bodum 2 piece (Healthy BTA free) Glass Bowl Set

Rob — Mon, 05 Apr 2010 21:00:59 +0000

Ok I’m excited about this new 2 piece bowl and storage set because it’s practical (it’s even microwaveable) and best of all, they can go from the freezer to the oven and your table. They are made of a high quality Borosilicate glass which is BPA free a more healthy approach to food prep and [...]

CooksPlus The Kitchenware, Cookware, Bakeware, Barware Store

Rob — Mon, 15 Feb 2010 14:49:48 +0000

The Online Store supplying all your Culinary needs. We have everything from Cutlery to Small Kitchen Appliances. We also provide Recipes, Bridal Registry and Gift Cards.

Posted via web from cooksplus’s posterous

Perfecting the Art of Homemade Soups

Rob — Wed, 10 Feb 2010 16:42:37 +0000

Warm, savory, and satisfying – all ways to describe a steaming bowl of homemade soup. Oftentimes, even the most creative culinary enthusiast shies away from making soup. This may be due to a lack of experience or simply because they’re afraid that their chicken noodle or tomato bisque won’t turn out “exactly right.” Read on [...]

Chinese Long Bean Salad w/Tangerines & Sherry-Mustard Vinaigrette

Rob — Wed, 10 Feb 2010 16:33:19 +0000

Cook with the right tools. For this healthy and tasty salad, use the All Clad 1/12 Stainless Steel Sauce Pan and strain your beans in the All Clad 3 Quart Colander.

Most health-conscious Americans are seeking lower-fat alternatives to make sauces and soups healthier while maintaining flavor, texture, and [...]

When It’s Okay to Buy Mom Pots and Pans for Her Birthday: The Top Four Culinary Tools She’d Love to Have

Rob — Tue, 09 Feb 2010 18:53:48 +0000

Kitchen utensils for gifts? If it sounds a little impersonal, think of your Mom and what she likes to do. If she seems to enjoy her time in the kitchen, whipping up one scrumptious culinary creation after another, then it’s not so hard to imagine that an innovative tool which could save her time as [...]

Great Superbowl Dessert! Lemon Meringue Tartlets

Rob — Tue, 02 Feb 2010 19:02:14 +0000

Cook with the proper tools. Use the 1 quart saucepan and the basting spoon to create these Lemon Meringue Tartlets

These darlings of the dessert table are perfect two-bite sweets. They are very easy to make, and the signature meringue topping doesn’t have to be piped on – just spoon it. Perfect as a bite-size treat [...]

Quality Customer Service Creates Life-Long Clients for Cooks Plus

Rob — Sun, 31 Jan 2010 16:08:41 +0000

The Web, January 31, 2010 – Convenience, speed and a general addiction to the web has increased the web shopping consumer base dramatically over the last decade, and with that, web retail stores have become the norm than the anomaly. What gives a web business leverage in a global economy hosting more than 200 million [...]

Keep This in your Pantry – 10 Items That Will Keep your Recipes Fresh Culinary Ideas by CooksPlus

Rob — Tue, 26 Jan 2010 21:43:39 +0000

Variety, it is said, is the spice of life. This is doubly true for your home-cooked recipes. Gone (long gone, we hope) are the days of Pot roast night (Wednesday) chicken night (Monday) and pasta night (Sunday) each and every week. Today’s home culinary enthusiast enjoys, blending new cuisine twists with tried and true family [...]

A Really Big Chili

Rob — Fri, 22 Jan 2010 19:06:34 +0000

It’s cold outside. You look for warmth in every corner of your life from extra blankets on the bed, to a warm fire on the hearth. To make it through the winter chill, you need to find hearty and warming meals to serve for supper. Our “Really Big Chili” is a flavorful, one-pot meal to [...]

Corn and Squash Soup with Roasted Red Pepper Puree

Rob — Tue, 19 Jan 2010 19:31:20 +0000

This simple soup, based on a freshly made garlic and basil broth, is a wonderful way to take advantage of fresh summer produce. If you crave a taste of summer in the middle of winter, you can also make this soup with frozen corn.

Before you begin to build this flavorful soup, you need to have [...]

3 Cooking Essentials that Every Cook Has to Have

Rob — Mon, 11 Jan 2010 22:37:20 +0000

You love to cook and have a great sense for seasoning. Like many culinary enthusiasts, you look for new recipes and innovative ideas to work into your regular menu. However, the best new recipe could be less than impressive if you don’t have the right tools at hand to bring your fresh ingredients together perfectly.

So, [...]

Smoked Provolone and Thyme Muffins

Rob — Sun, 10 Jan 2010 17:20:18 +0000

Add variety to your bread basket with these rich and savory muffins. For variations in flavor, you can substitute other cheeses for the smoked provolone, such as smoked mozzarella, aged cheddar, Monterey Jack (plain or peppered), or smoked Gouda. You can also try using other herbs such as chives, basil, oregano, or marjoram to [...]

Will your Kitchenware Survive another Holiday? Assessing the Conditions of your Cookware for the New Year.

Rob — Fri, 08 Jan 2010 17:42:08 +0000

The holidays bring with them festive gatherings and delicious foods, all part of the merriment of celebrating with friends and family. No get-together would be complete without the menu items and favorite recipes that you look forward to savoring. But, as you gather your kitchenware together to begin to build these savory and sweet favorites, [...]

Chorizo-Stuffed Mushrooms

Rob — Sun, 27 Dec 2009 21:56:05 +0000

Need a quick appetizer recipe to bring to your next holiday gathering? Our Chorizo-Stuffed Mushrooms make a pretty presentation and a yummy addition to any party menu.

As always, the right tools make all the difference. For our Chorizo-Stuffed Mushrooms, consider sautéing in our All-Clad 834 Fry Pan or the Calphalon Unison Non-Stick Pan. Bake your [...]

CooksPlus Heats Things Up in Kitchenware with their New Website Launch

Rob — Wed, 16 Dec 2009 19:07:29 +0000

The Web, December 15, 2009 – CooksPlus launched a new website to support their culinary retail store on Hilton Head Island. The new site boasts improved features including:

1. Faster and More Powerful Search Capabilities.

3. Improved Checkout and Simpler Site Layout.

4. Enhanced Security so Customers can Shop Online Worry-Free.

To further enhance their customers’ experience, CooksPlus adds [...]

It’s the Size and Shape that Counts… The Right Wine Glass can Make all the Difference

Rob — Mon, 14 Dec 2009 16:28:25 +0000

As we the holiday season continues to swirl around us, the parties, gatherings and get-togethers are full of friends and family, food and of course, wine. Deep reds, crisp whites and aromatic blushes wink at us from all types and sizes of wine glasses. The key to finding the right wine glass for your next [...]

Thai Red Curry Chicken

Rob — Thu, 10 Dec 2009 12:55:10 +0000

Thai Red Curry Chicken

To save yourself extra work and create the best dishes, always use the best cookware and the right cooking tools. Use the 7″ Santoku Knife and the 3 Quart Sautoir to create Thai Red Curry Chicken.

Some great ideas for Santoku Knives:

i. Shun Classic Kershaw 7 inch Hollow Ground Santoku http://www.cooksplus.com/shun-classic-kershaw-7-inch-hollow-ground-santoku-p-1015.html

ii. [...]

Do you have the Right Tools for the Holidays?

Rob — Thu, 10 Dec 2009 12:54:38 +0000

With Thanksgiving right around the corner and the rest of the holiday’s coming up in the next few weeks, chances are that you or someone you know will be carving a turkey, ham or roast in the coming weeks. Are you prepared to do the job with the right tools and skill? “What do you [...]

So Many Cast-Iron Cookware Options, so Little Understanding as to Why?

Rob — Thu, 10 Dec 2009 12:54:25 +0000

You remember your grandmother cooking everything from pineapple-upside down-cake to crispy-edged pancakes in it and even transferring the pan from the stovetop to the oven to finish off a batch of diced potatoes. That cast-iron skillet was always being used. Why, when it was such a heavy and unattractive tool did it serve such [...]

Cookware and Bakeware

Rob — Thu, 10 Dec 2009 12:06:44 +0000

Some of the most frequently asked questions about cookware.

What foods can be cooked in plastic ovenware?

A. Plastic ovenware has been developed for a multitude of foods such as baked goods, meats, vegetables, snacks, desserts, etc. Foods that develop a very high temperature during cooking (containing high fat or sugar content such as bacon and [...]

Cutlery – The Parts

Rob — Thu, 10 Dec 2009 12:06:25 +0000

Parts of the knife 1. “The business end of the knife” or the blade, is precision forged from one solid piece if steel and is tempered to optimum 56′ Rockwell. 2. The blade spine, thicker than the rest of the blade is carefully ground and polished to an impressive shine. 3. The edge of the blade is skillfully crafted. It [...]

Knives Buying Guide

Rob — Thu, 10 Dec 2009 12:05:58 +0000

When it comes to creating culinary delights as done by famous celebrity chefs, choosing the right knife is essential:

Peeling knife

This particular shape is ideally suited for peeling, leaning or shaping any fruit or vegetable with a rounded surface.

Paring knife

The straight edge offers close control for [...]

Honing / Sharpening Your Cutlery

Rob — Thu, 10 Dec 2009 12:05:04 +0000

The Sharpening Steel

With regular use, any knife’s edge will lose its “bite”.

Use your sharpening steel to realign the edge and to keep it sharp. This will insure a lifetime of cooking pleasures.

A Diamond Sharpening Steel

But also dull knives can easily be sharpened by using a sharpening steel which [...]

Wrapped Shrimp with Asian Barbecue Sauce

Rob — Thu, 10 Dec 2009 12:01:39 +0000

Jazz up your next get-together with these deliciously impressive hors d’oeuvre. The pineapple and coconut add a definite Southeast Asian flavor to the dish. And, the coconut also adds a wonderful crunch and makes the skewers look even more enticing.

Directions

Soak thirty 6-inch bamboo skewers in water to prevent burning. Cut thirty 1/2-inch chunks of [...]

Coffee Ice Cream

Rob — Thu, 10 Dec 2009 12:01:15 +0000

Ice cream is recognized universally. It is a favored dessert, loved by everyone young and old. Just try to imagine summertime, or any birthday celebration, without it. If you’ve never made ice cream, consider churning a batch of sweet and creamy coffee ice cream for your next get-together. Infused with coarsely ground coffee beans, [...]

Dulce de Leche

Rob — Thu, 10 Dec 2009 12:00:47 +0000

Dulce de leche, translated literally as “milk jam,” is a soft caramel confection enjoyed throughout Mexico, Central and South America. As a relative newcomer to the United States’ taste buds, it is quickly growing in popularity. Swirled into ice creams, gourmet yogurt blends and used as a filling in prepared frozen dessert items, dulce de [...]

Sun-dried Tomato & Goat Cheese Tartlets

Rob — Thu, 10 Dec 2009 11:57:48 +0000

Sun-dried tomatoes and creamy goat cheese merge as the base for these warm, bite-sized hors d’oeuvres called tartlets. Basil, garlic, and green onions add an element of freshness. Encased in buttery puff pastry shells, a tartlet’s small size makes it an ultimate starter for any occasion.

Directions

Preheat oven to 350 degrees F.

On a lightly floured [...]

Mission Figs Stuffed with Spanish Blue Cheese

Rob — Thu, 10 Dec 2009 11:53:47 +0000

Sharp Spanish Blue cheeses, such as Cabrales or Picón, contrast wonderfully with the soft, subtle, sweet flesh of fresh, ripe figs in this distinct recipe. Enjoy these stuffed figs with a glass of sherry, another perfect partner for a fig. The cocoa nibs, pressed into the cheese, are a surprise ingredient that adds a [...]

Fish and Shellfish Ceviche

Rob — Thu, 10 Dec 2009 11:53:30 +0000

Add this fast "cooking" ceviche to your summer menu. Served with a garnish of sweet potatoes and corn, as traditionally prepared in Peru, this version of ceviche comes together quickly. The barely cooked fish is tossed with the lime juice and is served almost right away, rather than marinating and "cooking" in the lime [...]

Palmiers, Paillettes, and Gougeres

Rob — Thu, 10 Dec 2009 11:53:15 +0000

Contrary to popular belief, entertaining can be hassle-free and fun. Whether you’re planning a cocktail party or a formal dinner, serve items that can be made in advance so that you can enjoy the event as well. Savory hors d’oeuvres like palmiers with prosciutto, paillettes, and gougères are ideal for easy [...]

Potato Crepes with Creme Fraiche and Caviar

Rob — Thu, 10 Dec 2009 11:51:33 +0000

A popular way to serve caviar is on toast points accompanied by chopped egg whites and yellow onions. However, the best caviar needs no special accompaniments. It is often served in iced glass containers, with mother of pearl, bone, horn or glass spoons to avoid any flavor change that might occur [...]

Roasted Pepper and Goat Cheese Canapes

Rob — Thu, 10 Dec 2009 11:49:11 +0000

Easy to pick up, neat to eat, canapés are probably the best-known type of hors d’oeuvre. The base is a small piece of bread or toast, often cut into a decorative shape; the topping is up to you. Here, a chunky, smoky-sweet roasted pepper salad is matched with a creamy blend [...]

Chorizo-Stuffed Mushrooms

Rob — Thu, 10 Dec 2009 11:48:56 +0000

To make a savory filling for stuffed mushrooms, sausage or ham is added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly saute the mushroom caps in olive oil or [...]

Fresh Ginger Granita

Rob — Thu, 10 Dec 2009 11:48:31 +0000

Kick off summer with a bowl of light and refreshing granita. Also known as granité, this frozen dessert is based on a few simple ingredients and a minimal amount of equipment. Its distinctively flaky and granular texture is achieved through a unique, yet simple, freezing technique made easily at home. Often served to cleanse [...]

Cheddar and Onion Rye Rolls

Rob — Thu, 10 Dec 2009 11:48:19 +0000

Cook with the proper tools. Use the Instant Read Thermometer and the Nonstick Baking Sheet to create Cheddar and Onion Rye Rolls.

Serve these rolls slightly warmed to bring out the great taste of cheese and onions. Make a double batch of rolls so that you can tuck some away in the freezer. Then you [...]

Artichoke Ceviche in Belgian Endive

Rob — Thu, 10 Dec 2009 11:47:55 +0000

Ceviche is a marinated dish commonly made with fish or seafood. Here the lime juice is important both for its flavor and for its ability to keep the artichokes from turning brown when they are exposed to the air.

Directions

Trim the stems, leaves, and choke from the artichokes. Place the hearts in a small pot [...]

Cream Scones

Rob — Thu, 10 Dec 2009 11:47:44 +0000

Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. Their light, flaky crumb and tender texture complement any dish. Perhaps that’s why scones regularly appear in many cafes and coffee shops. Scones have gone from the classic teatime essential to [...]

Gugelhopf

Rob — Thu, 10 Dec 2009 11:47:32 +0000

A traditional European product, gugelhopf is known for its understated sweetness and characteristic ring shape. The golden brown exterior, light texture, and tender raisins are reminiscent of the fruit-laden Italian classic, panettone. Gugelhopf doesn’t require embellishment, such as butter, jam or other condiments – this delicate yeast bread is delicious as [...]

Country-Style Corn Bread

Rob — Thu, 10 Dec 2009 11:47:19 +0000

Country-Style Corn Bread

Quick breads differ from traditional bread recipes in that they do not require yeast, and they are by definition, chemically leavened breads. Generally the chemical leaveners used in quick breads are baking powder or baking soda. Quick breads are generally higher in fat and liquid content. Although they are called "breads," [...]

Homemade English Muffins

Rob — Thu, 10 Dec 2009 11:47:08 +0000

What makes a homemade English muffin better than store- bought? Quality. It only takes one bite to realize that packaged varieties are a far cry from those made from scratch. Apart from being preservative-free, homemade English muffins come hot off the griddle baked to perfection – light and crispy on the [...]

Lavash

Rob — Thu, 10 Dec 2009 11:46:57 +0000

One of the most popular and recognizable flatbreads in America today is lavash, a cracker bread. Lavash is often presented as an elegant fan-shaped community cracker for those around the table to partake.

Directions

Preheat oven to 400 degrees F.

Place water, milk, and yeast [...]

Rustic Olive Bread

Rob — Thu, 10 Dec 2009 11:46:40 +0000

The cool, crisp autumn season brings with it hearty appetites that call for hearty recipes. This year, serve your favorite meal with a loaf of The Culinary Institute of America’s rustic olive bread. Its intense flavor and texture comes from tangy olives and its crunchy exterior and airy crumb. Thickly sliced and slathered with [...]

Smoked Provolone and Thyme Muffins

Rob — Thu, 10 Dec 2009 11:46:27 +0000

Broiled Lamb Chops

Rob — Thu, 10 Dec 2009 11:46:16 +0000

An increase in its popularity suggests that American cooks have discovered lamb’s remarkable versatility. A vast selection of herbs, spices, and condiments complement its distinct flavor and provide infinite opportunities for creating new and exciting dishes. The CIA’s Broiled Lamb Chops with White Bean and Rosemary Ragout employs robust seasonings to showcase this lean [...]

Pumpkin Bread

Rob — Thu, 10 Dec 2009 11:46:03 +0000

Cook with the proper tools. Use the 5" Fine Mesh Strainer to sift the dry ingredients and bake the loaves in Nonstick Loaf Pans to create Pumpkin Bread.

Quick breads differ from traditional bread recipes in that they do not require yeast, and they are by definition, chemically leavened breads. Generally the chemical leaveners used [...]

Chorizo Ravioli with Tomato-Basil Coulis

Rob — Thu, 10 Dec 2009 11:45:41 +0000

Pasta is a versatile food, whether it is served hot or cold, plain or flavored, flat or filled. A basic pasta dough recipe can create a myriad of dishes, from herb-infused linguine to seafood-filled tortellini. Handmade pasta, which is more tender than store bought, is best served with a light sauce such as The [...]

Beef Tenderloin with Pizzaiola Sauce

Rob — Thu, 10 Dec 2009 11:44:04 +0000

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Blue Cheese Crusted Tenderloin of Beef

Rob — Thu, 10 Dec 2009 11:43:54 +0000

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Albuquerque Grilled Pork Tenderloin with Beans and Greens Saute

Rob — Thu, 10 Dec 2009 11:42:24 +0000

Fire up the grill and prepare for a culinary delight. This juicy dish gets an added kick from the CIA’s distinctive Albuquerque Dry Rub. Served with the accompanying Beans and Greens Sauté, it’s a flavorful meal that all of your guests will enjoy.

Directions

Blot the tenderloins dry with paper towels. Sprinkle all sides of the [...]

A Really Big Chili

Rob — Thu, 10 Dec 2009 11:42:13 +0000

Warm up this chilly autumn season with a big bowl of hearty chili. Our latest cookbook, One Dish Meals, takes the traditional meat and bean stew and turns it around. In this instance pork is the star, in a flavorful sauce of vegetables and spicy chiles.

Directions

Heat the oil in a casserole or Dutch oven [...]

Soda Bread

Rob — Thu, 10 Dec 2009 11:42:02 +0000

If you’re like countless others who anxiously await Saint Patrick’s Day, you have already begun to plan your celebration. You’ve rummaged the closet in search of green clothing, decorated your home with shamrocks and leprechauns, and searched countless cookbooks for Irish specialties. Before you finalize your menu, be sure to include soda bread. Sliced [...]

Zucchini Bread

Rob — Thu, 10 Dec 2009 11:41:50 +0000

Zucchini’s green, plump, homegrown goodness is an ideal baking ingredient, providing color, moisture, and nutrition. Commonly served as a breakfast pastry or as a simple dessert, zucchini bread makes a scrumptious snack when paired with a glass of cold milk.

Directions

Preheat the oven to 350°F. Grease [...]

Funnel Cakes

Rob — Thu, 10 Dec 2009 11:41:38 +0000

Craving the unmistakable taste and aroma of freshly made funnel cakes? There is no need to wait for the next local festival to savor this sugar-dusted pastry. Recreating funnel cakes at home is quick, fun and easy. It’s a mouth-watering activity for people of all ages, providing the perfect addition to [...]

Frittata

Rob — Thu, 10 Dec 2009 11:41:25 +0000

Frittatas are far from an average omelet. Unlike the single-serving, made-to-order French omelet that demands skillful pan handling and constant attention, the Italian frittata uses basic cooking techniques. Precooked ingredients, such as potatoes, meat, and vegetables, are blended with the eggs, and the mixture is cooked on low heat until it [...]

Cheese-Filled Crepes w/ Blueberry Coulis

Rob — Thu, 10 Dec 2009 11:40:40 +0000

The Culinary Institute of America’s Cheese-Filled Crêpes with Blueberry Coulis (sauce) is a treat they ‘ll remember for years to come. Although traditionally eaten in the morning, crepes can be served as a light snack, impressive brunch item, or mouth-watering dessert.

Directions

Crêpe BatterTo make the crêpe batter, sift the flour, sugar, and salt into a [...]

Eggs Benedict

Rob — Thu, 10 Dec 2009 11:40:26 +0000

When poaching eggs, use the freshest eggs possible. Fresh eggs produce a centered yolk, compact white, and clean edge when cooked. The poaching liquid should be about three inches deep, at a gentle simmer, and it should contain a small amount of salt and vinegar to firm the egg proteins and to prevent the [...]

Cappuccino Smoothie

Rob — Thu, 10 Dec 2009 11:40:00 +0000

With a few simple steps, you can create this recipe using the CIA Professional Series by Vita-Mix.

Directions

Place espresso, ice cream, ice and milk in the Professional Series container and secure 2 part lid.

Select Variable speed 1.

Turn on machine and quickly increase speed to Variable 10, then to High.

Run for 20 seconds.

Serve at [...]

Blueberry Muffins

Rob — Thu, 10 Dec 2009 11:39:49 +0000

Directions

Preheat the oven to 400 degrees Farenheit. Spray muffin pans lightly with cooking spray or use paper liners to line the pans. Sift the 2 cups of flour, the baking powder, salt and nutmeg into a bowl and set aside.

[...]

Corned Beef with Cabbage and Winter Vegetables

Rob — Thu, 10 Dec 2009 11:39:29 +0000

Join the CIA in creating a twist on the classic Irish dish, corned beef and cabbage. Typically paired with carrots and potatoes, this unique recipe also includes beets, turnips, and pearl onions. It’s a delicious and comforting meal that’s guaranteed to pass on the luck of the Irish.

Directions

Split the brisket [...]

Grilled Skirt Steak with Spanish Tortilla Omelet

Rob — Thu, 10 Dec 2009 11:39:17 +0000

The CIA at Greystone’s student garden produces a plethora of peppers at harvest, some of which find their way to dishes such as this one. Although in the restaurant this dish is made with short ribs that are cooked for more than 24 hours and served with some additional sauces, this version uses affordable [...]

Grilled Steak

Rob — Thu, 10 Dec 2009 11:39:02 +0000

Nothing beats a summer barbecue, especially on the Fourth of July. Grilling is a quick-cooking technique that yields naturally tender meat, poultry and fish. Grilling uses radiant heat from a source located below the food. Grilled foods often have a smoky flavor as a result of the flaring of juices and [...]

Spicy Lamb Kebabs with Pickled Grapes

Rob — Thu, 10 Dec 2009 11:31:42 +0000

Trim the lamb and cut it into 1-inch cubes; you should have about 48 pieces.

Thoroughly combine all the remaining ingredients except the grapes. Coat the meat evenly with the mixture. Cover and marinate in the refrigerator for at least 2 and up to 12 hours.

Remove the lamb from the refrigerator 30 minutes before grilling. [...]

Standing Rib Roast au jus

Rob — Thu, 10 Dec 2009 11:31:30 +0000

Preheat the oven to 350 degrees.

Trim the roast if the fat layer is thick, leaving about 1/4 inch to baste the meat as it roasts. Season the rib roast generously with salt and pepper. Place the roast with the bones facing down on a rack in a roasting [...]

Veal Saltimbocca

Rob — Thu, 10 Dec 2009 11:31:11 +0000

Thin cutlets of tender veal make this Roman classic an elegant, yet simple meal that can be prepared in minutes. Literally translated as “jumps in the mouth, ” saltimbocca bursts with the flavor of veal, sage, prosciutto, white wine and butter. Selecting an accompaniment for this versatile dish is just as easy as its [...]

Huevos Rancheros

Rob — Thu, 10 Dec 2009 11:31:02 +0000

Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA’s interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit.

Directions

Preheat the broiler.

Heat the tortillas [...]

Devil’s Fudge Cake

Rob — Thu, 10 Dec 2009 11:30:41 +0000

Preheat the oven to 350 degrees F. Coat two 8-inch cake pans lightly with cooking spray and dust lightly with all-purpose flour.

Sift the cake flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer fitted with the whisk attachment. On low speed, add [...]

Chocolate Brownie Cheesecake

Rob — Thu, 10 Dec 2009 11:30:28 +0000

With a rich, chocolaty brownie base and smooth, creamy top, the CIA’s Chocolate Brownie Cheesecake is a real crowd-pleaser. Swirls of brownie batter provide an impressive garnish while supplying an extra punch of fudgy goodness. For the perfect accompaniment, add a dollop of fresh whipped cream to each slice before serving.

Directions

Preheat the oven to [...]

Chocolate XS Cake

Rob — Thu, 10 Dec 2009 11:30:17 +0000

Water bath baking consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds and protects delicate foods during cooking by maintaining an even, low-moisture heat. It also prevents crust formation and rapid expansion, which can lead to cracking of surfaces. This technique [...]

Carrot Cake with Cream Cheese Icing

Rob — Thu, 10 Dec 2009 11:30:03 +0000

Tame your sweet tooth and keep your waistline in check with our light carrot cake with cream cheese icing. Just like the regular version featuring full fat and calories, this one satisfies with intense flavor and incredible moistness.

Directions

Combine the whole wheat flour, baking soda, baking powder, and cinnamon.

Beat together the oil, sugar, and whole [...]

Key Lime Pie

Rob — Thu, 10 Dec 2009 11:29:51 +0000

The following recipe for Key lime pie incorporates Italian meringue as a topping. When making a Key lime pie, if fresh Key limes are unavailable, bottled juice is acceptable. Avoid using regular limes, which are also known as Persian limes. Persian limes’ flavor is different and their juice does not work well in Key [...]

Lemon Meringue Tartlets

Rob — Thu, 10 Dec 2009 11:29:33 +0000

Cook with the proper tools. Use the 1 quart saucepan and the basting spoon to create these Lemon Meringue Tartlets

These darlings of the dessert table are perfect two-bite sweets. They are very easy to make, and the signature meringue topping doesn’t have to be piped on – just spoon it.

Directions

Rich Short Dough

In a mixer [...]

Cherry Pie

Rob — Thu, 10 Dec 2009 11:29:17 +0000

Makes one double-crust 9-inch pie

1 recipe double-crust Pie Dough

Roll out the pie dough into two equal sized rounds and use one round to line a 9-inch pie pan. Keep the dough-lined pan and other round chilled while you prepare the filling.

To make the cherry filling, blend the tapioca and cornstarch with [...]

Hazelnut Tuiles

Rob — Thu, 10 Dec 2009 11:29:07 +0000

There is a lot of classic French pastry in Spain. Inspired by the Catalan taste for hazelnuts, these tuiles are made with hazelnut butter, which is available at gourmet food stores. If made in advance, these light and crispy cookies will keep in an airtight container for up to one week.

Directions

Preheat the oven to [...]

Tropical Fruit Smoothie

Rob — Thu, 10 Dec 2009 11:28:54 +0000

When preparing this smoothie in the Vita Mix CIA Professional Series, you may substitute a whole peeled orange for the orange juice. You may use frozen pineapple and mango instead of adding ice for a super chilled smoothie. You can triple this recipe in one batch. The Vita Mix CIA Professional Series can hold [...]

Chicken and Red Chili Tamales

Rob — Thu, 10 Dec 2009 11:28:40 +0000

With a nine thousand-year history, tamales are among the oldest surviving food concepts. Dating back to Pre-Columbian times, tamales were born from the need to transport prepared food, while hunting, at battle, and during times of migration and celebration. Though tamales are now eaten commonly throughout Latin America, they are also an essential feast [...]

Marble Pound Cake

Rob — Thu, 10 Dec 2009 11:27:21 +0000

Fill the house with the sweet aroma of freshly baked pound cake. Moist and buttery, The Culinary Institute of America‘s recipe suggests a hint of old-fashioned goodness. Creating this elegant treat is as simple as adding a swirl of chocolate to a basic pound cake recipe. Topped with a sprinkling of [...]

Lemon Meringue Cupcakes

Rob — Thu, 10 Dec 2009 11:27:08 +0000

These sweet and tangy treats are sure to interest young and old alike at your next special gathering. Lemon chiffon cupcakes hide a surprise lemon curd filling and are topped with fluffy toasted meringue.

Directions

Prepare the Lemon Chiffon Cupcakes.Preheat the oven to 375°F. Prepare pans with cupcake liners. Sift the flour, baking powder, and half [...]

Rueben Sandwich

Rob — Thu, 10 Dec 2009 11:26:57 +0000

What do you get when you spread rye bread with Russian dressing, pile it high with corned beef, Swiss cheese, and sauerkraut, and grill it until golden? You get the Reuben – the ultimate deli sandwich.

Directions

Butter one side of four slices of bread, and place [...]

Pesto-Stuffed Chicken Breasts with Tomato Relish

Rob — Thu, 10 Dec 2009 11:26:32 +0000

With a few simple steps, you can create this recipe using the CIA Professional Series by Vita-Mix.

Pesto is a paste usually made from garlic, oil, pine nuts, basil, and Parmesan cheese. Rich in flavor, it adds an exciting twist to simple boneless, skinless chicken breasts. Complement these flavors with a touch of tomato [...]

Thai Red Curry Chicken

Rob — Thu, 10 Dec 2009 11:26:16 +0000

Cook with the proper tools. Use the 7" Santoku Knife and the 3 Quart Sautoir to create Thai Red Curry Chicken.

One of the most popular international cuisines to emerge in recent years is the cuisine of Thailand. The bold and exotic flavors of Thai cuisine include a number of ingredients that recur throughout its [...]

Lemon – Ginger Grilled Chicken

Rob — Thu, 10 Dec 2009 11:25:56 +0000

Cook with the proper tools. Use the Stainless Locking Tongs and the 6 Piece Measuring Spoon Set to create Lemon-Ginger Grilled Chicken.

Minimal preparation, quick cooking times, and effortless cleanup make grilling a fundamental cooking technique worth mastering. And with the added benefit of lending a smoky essence to food, grilling is ideal for preparing [...]

Mustard Fried Chicken

Rob — Thu, 10 Dec 2009 11:25:44 +0000

Crispy, fried chicken can be made more conveniently by starting it on the stovetop and finishing it in the oven. By marinating the chicken in advance, then combining pan-frying with oven-frying, the chicken will have a delicious, crispy coating and a tender, juicy interior.

Directions

Rinse the [...]

Green Enchiladas (Enchiladas Verde)

Rob — Thu, 10 Dec 2009 11:25:31 +0000

A green enchilada, stuffed with chicken and farmer’s cheese, is a meal that’s quick to assemble and bake. The fresh cilantro and mint in this dish gives the sauce exceptional brightness, a perfect counterpoint to the rich and creamy filling.

Directions

Preheat the oven to 350°F.

Chicken Pot Pie

Rob — Thu, 10 Dec 2009 11:25:04 +0000

If you get the urge to experiment with different ingredients, pot pies fit the bill. Substitute turkey for chicken, add some fresh herbs to enhance the flavor, or make a vegetarian pot pie with vegetable stock and a variety of vegetables such as squash, green beans, sugar snap peas, mushrooms, bell [...]

Cobb Salad

Rob — Thu, 10 Dec 2009 11:24:52 +0000

Directions

Traditional Cobb Salad Preheat the oven to 400 degrees F.

Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large saute pan over medium-high heat and saute the chicken breasts until golden brown, about 2-3 minutes per side. Place the pan in preheated oven and finish cooking the [...]