Introducing NEW VIDEO COOKING Classes!
Chef's Blog   |   My Account Login
Menu
Cart

Blog

Thanksgiving and …

, 1

By now, grandmothers everywhere have been watching turkey prices fall and younger families have been kicking themselves for buying the same bird two weeks ago for another 50 cents per pound.
Family recipes written down on all manner of lined paper, the backs of envelopes, and carefully trimmed from magazine pages during the Kennedy administration have been reviewed, shopping lists tweaked, and Black Friday plans laid.  The Macy’s Thanksgiving Day Parade is getting ready and all over the country, families are preparing to travel in celebration of Thanksgiving and the beginning of the Christmas season.
In the next week, hundreds of “new” recipes will be tried and a lot of them will be quickly discarded in favor of “the good ones…”
Which brings us to this week’s thought…
There is no substitution for quality and – I’ll say it – love – in the kitchen.  The flashy chef on the television with oddball ingredients and combinations is no substitute for the care that you put into a dish.  I’d rather have ten people in one of my classes who want to craft something delicious than one person who equates how spicy a dish is with whether or not the food is “good.”
Scoville Units don’t make food taste good any more than over-the-top haircuts make a band sound good.  Spiciness might contribute, but it can’t make bad food any better.
The bigger point in this post and in everything that I do and teach as a chef is this – if you rely on quality ingredients, common sense, and (dare I even say it?) time-tested processes, you can create truly magnificent dishes in the kitchen.  Take the centerpiece of the American Thanksgiving table – the turkey.  Buying your bird from a quality producer, taking the time to thaw it properly (which could be up to 72 hours in a refrigerator, depending on the weight!), and then seasoning and cooking it – under even heat, with plenty of basting and, if need be, a “tent” of loose-fitting foil – until the internal temperature is 165 degrees (not 180!) will give you a moist, succulent turkey.
No strange stuffings, no mysterious marinades, and no “deconstructed” cooking methods!
I love to Brine my turkey for up to 48 hours in a mixture of water, salt and sugar and some herbs and spices.  For example, in my Thanksgiving Dinner classes this year, I got a 15 pound turkey and used 2 gallons of water, a cup of brown sugar, a cup of salt, 1 bunch of thyme and 1/2 bunch of sale and a cinnamon stick.  I made the brine by bringing the water to a boil then adding all the ingredients and stirring until the salt and sugar have dissolved.  Then I cooled the brine completely and put my turkey into the brine for 48 hours. The most succulent turkey ever!
No strange stuffings, no mysterious marinades, and no “deconstructed” cooking methods!
Food Safety at Thanksgiving
Now, given the time of year, as an expert chef, I think that many times people don’t practice anything like food safety in the home kitchen and with family in town for the holidays, we should revisit some of the basics to make sure you keep it safe in your kitchen this year by following these little tricks…

  • Have a “real” thermometer. Everything in the kitchen depends on temperature and if you have to guess, then you will struggle.  Remembering that certain proteins are best cooked to certain internal temperatures (your turkey, for example, needs to be 165 degrees Fahrenheit) is critical to your success at every meal.  I know, I know, “Grandma didn’t have one, why should I?”  These little gems could easily save you hundreds of dollars in wasted (read “burnt”) ingredients.
  • Keep your refrigerator cold. Most home refrigerators simply don’t get cold enough.  While my commercial coolers must be under 40 degrees, chances are, your refrigerator at home might only hold temperature at 45.  Now is a great time to check and ensure that your refrigerator is cold enough and remember, if you are constantly opening and closing it, that average temperature is going to go up.  Get what you need and keep the doors shut!  At the same time, cramming 30 pounds of leftovers into your refrigerator and blocking up the vents can cause the refrigerator to not cool at all, so think about how you store all the delicious items you’re cooking.
  • Sanitize those surfaces! In the Classroom kitchen, we use a 5% bleach solution diluted in water.  A capful of bleach in a pot of cool water and a towel to wipe down your surfaces can keep your kitchen as sanitized as a professional kitchen.
  • Leftovers aren’t forever. As much as we love our Thanksgiving leftovers, they do have a shelf life.  Anything older than 4 days is probably best discarded and if you heat something up a second time, you really shouldn’t put it back in the fridge.  If you have the feeling that you are going to freeze some of those leftovers, the best time to do it is within 24 hours of preparation – they’ll taste fresher when defrosted.  If you’ve frozen something, though, when you defrost it, you need to use it right away – and no, you cannot refreeze it!

You’re already paying for a kitchen…
Nobody was born knowing how to drive, or walk, or use an iPhone, so why do we so often think that we can’t learn to cook?  Certainly, my love and experience in the kitchen is vast, but I find that anyone, with a little coaxing, can learn to create many wonderful things  – from a side item to sushi.  You might not become Julia Child or the next Wolfgang Puck, but there is no reason you can’t have fun in the kitchen – besides, you already have one at home, why not learn how to use it?

Are You Capable of Cooking?

0

Register for our class now
The next session starts on October 9th at 7pm and we have room for you!
There comes a time in everyone’s life when they realize they don’t know how to cook.
Whether the epiphany strikes in middle school or mid-midlife crisis varies from person to person, but the solution remains the same: It’s time to learn! And it’s not as impossible as it might seem –even if you’re intimidated by cooking spaghetti. Chef Eric’s 4-Week Culinary Basics Series is especially crafted for beginners, and take it from graduate Alan Weil: “Anyone interested in learning to cook will come out of this series much more confident about his or her cooking skills.” Chef Eric will make sure of it!
So what’ll we cover? Lots of meals that YOU learn to make and we eat them at the end of each Class!

  • Week 1: Knife skills. Proper technique is the foundation of proper cooking, and we make sure you’ve got it down. We’ll go over how to hold, use, clean and sharpen a knife before you start slicing and dicing. Then you prepare some simple meals like Latin-Style Strip Loin Steak with Chayote Squash, Risotto-Style Orzo Pasta with Parmesan Cheese and Spiced Peruvian Chickpea Cakes.
  • Week 2: Meal prep. We’ll build off what we learned in the first class and start playing with international recipes like Spice Rubbed Skirt Steak, Thai-Style Noodle Salad with Asian Five-Spice Chicken Skewers and Spicy Peanut Sauce, Italian Chicken, traditional Meatloaf, and Lemon Orzo Pasta with Kalamata Olives. And yes – taste-testing is encouraged!
  • Week 3: Homemade pastas and potatoes. By now, you’ll be ready to tackle the art of pasta-making. Trust us; it’s far better fresh! We’ll learn how to make it, cut it, cook it and pair it with splendid sauces like Bolognese, Herb and Cheese Spaetzle, and creamy Alfredo. We make a killer Potatoes au gratin, too!
  • Week 4: Seafood. With a focus on safety and sanitation, we’ll prepare fantastic fish dishes like Seared and Spice-Crusted Ahi Tuna, Grilled Chipotle-Spiced Shrimp and Sole Vin Blanc with Ginger-Lime-Scallion Butter – all of which are sure to blow your friends and family away at the next dinner party you’ll be hosting, armed with your newfound knowledge.

Don’t let takeout take over your life. To quote the great Julia Child, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude!” So don’t be afraid to learn to cook; Chef Eric will be there every step of the way. You ARE capable of cooking!
Register for our class now
The next session starts on October 9th at 7pm and we have room for you!

Culinary Dreams Come True at the C-CAP Competition

0

Photo: Chef Eric judges the finals at the C-CAP competition
When there’s good food involved, we like to think everyone’s winning. And this year at the Careers through Culinary Arts Program (C-CAP) Culinary Competition, young chefs Adrian Gonzalez and Matthew Sanchez won big! Adrian snagged a $2,700 Culinary Classroom scholarship, and C-CAP gifted Matthew with a $2,700 scholarship. Matthew will be taking the Master Baking Program.
Since 1990, C-CAP has provided more than $50 million in scholarships to talented high school students seeking to enter the competitive culinary field, with rewards varying from a $250,000 four-year Johnson & Wales scholarship to three months’ restaurant work in Europe – and Chef Eric has been a proud contributor for over 10 years. Not only does he take time to judge the finals, he rarely misses the awards breakfast…and not just because he loves breakfast.
“Through C-CAP, I have been providing scholarships and mentorship for deserving kids in my Master Baking and Master Chef Programs since 2005,” says Chef Eric, “Former graduates of my programs have gone on to own successful businesses and work in popular restaurants. Being part of this organization and getting to see so many young chefs pursue their goals fills me with pride!”
We want to make our awesome programs accessible even if you didn’t kill it in a competition. We offer payment plans and part-time options so nothing can keep you from going pro or cooking and baking like one! Get a load of graduates’ success stories, get inspired, and get ready for our next Master Chef and Baking Programs starting on September 10th and September 12th.
See you in my kitchen!

How to Make Sushi: Filling Up with Fuller House Star Candace Cameron Bure

2

For some reason, sushi is one of those foods that sports an invisible warning: “Don’t try this at home.” But you really can conquer this Japanese favorite! All you need is a little direction from Chef Eric Crowley – and it’s your lucky day, because you can follow along as he teaches Fuller House star Candace Cameron Bure how to chop, roll, and make perfect sushi rice on the Hallmark Channel’s Home & Family Show. To quote a excited Candace, “I made it!”
This segment was hosted by Mark Steines and Debbie Matenopoulos. Scroll down for the full recipes!

SUSHI RECIPE
Traditional Sushi Rice Recipe
Traditional Sushi Rice
Yield:  4 Cups

Rice, short grain, washed 3 cups
Water 4 cups
Giant kelp (Konbu), 1 ½ ” piece 1 each
Rice vinegar 3 Tablespoons
Sugar 3 Tablespoons
Salt, preferably sea salt 4 teaspoons


Method:

  1. Put the rice in a heavy bottomed small sized pot and add the water. Wipe the kelp with a damp cloth.  Score the kelp if necessary.  Place the kelp in the pot, cover the pot and bring it to just below a boil.  Remove the kelp and recover the pot.
  2. Boil the rice for about 2 minutes, then lower the heat to medium and continue to boil for 5 minutes.
  3. Reduce the heat to the barest simmer and let the rice cook for about 10-15 minutes or until all the water has been absorbed. Turn off the heat and let the pot stand on the burner for about 10-15 minutes.
  4. While the rice is cooking and resting, prepare the dressing by mixing the rice vinegar, sugar and salt in a small pot and dissolving it over low heat. Transfer the dressing to an ice bath to cool it quickly.
  5. Toss the rice as per demonstration. Gradually add enough dressing to flavor it, but not enough to turn the rice mushy.
  6. Keep the cooled rice in a container to fit, covered with a damp cloth.

Nigiri and Nori-Roll Sushi
Yield:  4 Servings

Sushi rice 2 cups
Fresh fish, skinless filets 1 pound
Wasabi horseradish 1 teaspoon
Water 3 Tablespoons
Pickled ginger As Needed
Soy sauce As Needed
Mirin As Needed
Nori sheets, toasted 2 each
Cucumber, Japanese, julienned 1 each
Enoki mushrooms 1 package
Carrot, julienned 1 each


Method:

  1. In a small bowl, mix the rice vinegar and water. This is a “hand vinegar,” used to keep your finger moist while shaping the rice.
  2. Slice the fish as per demonstration.
  3. Shape the rice per demonstration. Place a small dab of wasabi on the rice and lay the fish on top.
  4. Serve with pickled ginger, wasabi and soy sauce mixed with mirin (4 parts soy sauce to 1 part mirin).
  5. Using the Nori sheet, rice and cucumber, make a nori-roll as per demonstration.

CoachArt + Culinary Classroom = 1 Righteous Recipe (Plus 2 Tasty Recipes for You!)

0

At the Culinary Classroom, we want to teach you how to treat your tummy well. But we are also dedicated to giving back to our community outside the kitchen –  that’s where our partnership with CoachArt comes in.

CoachArt is a fantastic organization whose mission is to provide chronically ill kids and their siblings scholarships, specialized lessons, club memberships and opportunities to participate in fun activities at no cost to their families. We have partnered with CoachArt for several years and always look forward to the opportunity to work with some truly amazing kids through our cooking classes.
Want a taste of this cool collaboration? Check out a couple of the recipes that we teach our CoachArt kids.
All this talk of scrumptious delicacies will get your mouth watering. It’s not too late to send your kids to the Culinary Classroom’s Summer Camp! Sign up here.
Chef Eric’s Sizzling Beef Sliders with Cheddar Cheese
Yield: 6 Servings 
Chef Eric's Sizzling Beef Sliders with Cheddar Cheese

Ground beef (80/20) 2 pounds
Chef Eric’s Sizzle Blend 2 Tablespoons
Shallots, peeled and minced 1 each
Garlic cloves, peeled and minced 2 each
Parsley, finely chopped 1/4 cup
Salt 1 teaspoon
Pepper 1/2 teaspoon
Sharp cheddar cheese, slices 12 each
Mini Kaiser rolls, split 12 each
Pickle slices 12-24 each
Salt and pepper  to taste

 
Method:

  1. Place the ground beef in a bowl. Add Chef Eric’s Sizzle Blend, garlic, shallots and parsley. Season with one teaspoon of salt and a half teaspoon of pepper.
  2. Gently mix the ingredients together. Do not over mix! Divide the mixture into 12 equal sized pieces and shape them into patties. (They should be 2.6 oz each) Refrigerate until ready to cook.
  3. On a medium hot grill (you can hold your hand above the grill to the count of 6), sear the burgers for 4 minutes on each side adding the cheddar cheese after turning. The meat should be medium-rare. Cook more or less to your liking. (The meat will continue to cook for about 2 minutes once removed from the grill.)
  4. Transfer the finished burgers to a pan and cover loosely with foil.
  5. Set the burgers on the roll bottoms and top with the pickle slices. Add the roll tops and serve.

Smooth Grilled Mini Vegetable Kabobs with Pesto Sauce
Yield: 6 Servings
Chef Eric's Smooth Grilled Mini Vegetable Kabobs with Pesto

Olive oil 1/4-1/2 cup
White wine 1/4-1/2 cup
Chef Eric’s Smooth Blend 2 tablespoons
Salt 1 teaspoon
Pepper 1/2 teaspoon
 Zucchini, cut into thick one inch squares 2 each
Cherry tomatoes 12 each
Eggplant, cut into thick one inch squares  2 each
Skewers 12 each

 
Method:

  1. In a small bowl, combine the Chef Eric’s Smooth Spice Blend, olive oil, wine, salt and pepper. Stir to blend.
  2. If using wooden skewers, be sure to soak them in water for about 30 minutes while you cut the vegetables. Once the skewers are assembled, arrange them in a single layer in a baking dish and baste them with a little marinade.
  3. If using a charcoal grill, light the coals and when they are covered with white ash, spread the coals out and set a grill rack about 4 to 5 inches from the fire.
  4. Over medium-high heat, grill the skewers for about 5 minutes per side, or until they are tender and lightly charred. Baste with the marinade a few times while cooking.
  5. Serve room temperature with Basil Pesto Sauce.

Basil Pesto Sauce
Yield: 2 Cups

Basil leaves 1 cup, packed
Garlic cloves 3 each
Pine nuts or walnuts 1/4 cup
Salt 1/2 teaspoon
Parmesan Cheese, grated 4 ounces
Olive oil 1/2 cup

 
Method:

  1. Wash and dry the basil and mint leaves. Make sure that they are well dried.
  2. Put all the ingredients except the oil into a processor. Puree the ingredients until a paste forms. Be sure to scrape down the sides of the processor bowl with a spatula as you work.
  3. With the machine running, slowly add the olive oil. Season to taste. Store in a container with a tight fitting cover. Will keep in the refrigerator for about two weeks.

5 Skills Your Kid Can Cook Up at Chef Eric’s Summer Camp

0

Can you believe it’s already June?
School’s out any day now, and you’re probably pondering how to keep your kid entertained till fall. A cooking camp may not be the first thing that comes to mind, but we believe it should be – and our cool classes can improve far more than your kid’s culinary prowess. Here’s how!
Math
Adjusting measurements, doubling recipes, and working with fractions are all integral to basic baking and cooking – and your kid won’t even realize they’re practicing math (which, let’s face it, is the best way to practice math).
Science
Especially through baking, your child will learn how different ingredients interact to create different results. If the timing or combination is off, the cupcakes will be too! Cooking is pretty much one big science experiment, but tastier.
Comprehension
Reading a recipe, understanding techniques like blending and folding, and following ordered step-by-step instructions are all important aspects of creating a proper final product. Throughout this process, kids improve their reading skills and strengthen their memories!
Communication
Life is all about playing well with others. Our camp provides prime opportunities for healthy socialization – whether kids are listening to instructions or borrowing extra flour from a new friend, they’re learning to productively connect and converse with fellow human beings.
Fine Motor Skills
Developing fine motor skills is a vital part of growing up, and a natural benefit of cooking at a young age. Kids will quickly sharpen their coordination through basic movements like mixing and measuring.
…And you just might get some home-cooked meals out of the deal, too.
Convinced? You can sign up here (and find more information about our classes) today.
See you this summer!

Chef Eric's Healthy Cooking Tips for People With Diabetes

0

The Diabetes Council asked Chef Eric how to cook delicious cuisine despite dietary restrictions. Key takeaways: cooking chard isn’t hard, and barley needn’t be gnarly.
Chef Eric also offers a variety of healthy recreational cooking classes, including classes such as “Healthy Cooking Class” and “Vegetarian Cuisine” which features an ALL VEGAN menu. Find your perfect class here!
For the original article (plus tips from 45 other fantastic chefs), click here! 
In all my years of teaching the finer aspects of cooking, I frequently get questions concerning diets. Be it low- sodium concerns, vegan alternatives, gluten intolerances, allergies and many others, I find myself motivated to help as much as I can.
When it comes to diabetes, my years of teaching experience have led me to discover the health benefits of ingredients such as:

  • Whole Grains like Barley and Bulgur 
  • Beans like Kidney, Black, or Pinto
  • Dark Leafy Greens like Swiss Chard, Kale and Spinach
  • Healthy Cooking Oils like Grapeseed Oil, Canola Oil, Sunflower Oil and Olive Oils
  • Fish like Salmon, which is high in Omega 3 fatty acids

All of these ingredients are ideal for someone with diabetes. I created a 4-week Healthy Cooking Series where we cover all of these ingredients and more and how to cook them flavorfully.  In this series we work with students who have a variety of health issues and people who want to learn how to cook for a healthier lifestyle.
The challenge is to make the recipes easy, interesting, and tasty so they will embrace using these healthier ingredients. To make the lifestyle changes necessary for continued good health it has to be easy. If people with diabetes would start incorporating some of the ingredients that I have listed above, they will be happy with how dramatically their health will improve.

Spring at The Culinary Classroom

0


All of us see spring as a time of new growth, new avenues of creativity to explore, new subjects to learn. My Master Chef Program starts this Saturday, April 1st at 10am. I teach everything from knife skills, sauces, pastas, vegetables, main dishes, to plating and presentation in this comprehensive program. Now is the time to invest in YOU and learn to cook like a professional chef and maybe even change careers! I have four seats left and I offer payment plans – just call my office or check my website for details. (310)470-2640 www.culinaryclassroom.com
On Monday, April 3rd at 7pm I start my Basics Series. Often called Home Ec for adults- this is where I teach you things you might not have learned as a kid – how to use a knife properly, how to use equipment to make things faster and more efficient in the kitchen so you will cook more; lots of great tips and tricks. Great dishes like herb-coated chicken and tomato herb sauce with orzo pasta, seared spice-crusted tuna with brown rice and edamame, homemade pasta and sauces, lots of fish meals and much more.
If you want to cook with less saturated fat and more whole grains, my Healthy Cooking Series is for you. Beginning Monday, May 1st at 7pm – you’ll make Bombay-style roasted whole fish with stir fried cauliflower masala; mushroom phyllo rolls with coconut jalapeno sauce and more healthy and delicious main dishes to get you ready for summer and eating better for life!
And for your kids, I have my very popular Children’s Culinary Academies starting in June – registration is active and ongoing so get your children enrolled soon as some sessions are already selling out. I look forward to teaching your kids some skills so they can make you dinner. Hopefully they’ll even clean up!
Let me show you how to invest in yourself with any of my classes! I look forward to having you in my kitchen soon.
 

What's Your 2017 New Year's Resolution?

0

I know some of you have always had the thought in the back of your mind to strike out on your own and do something creative. Maybe you want to change your career or start a side business. The Internet is teeming with articles and tips about how to turn your culinary passion into a business, but reading about the experience of others can only take you so far. As a career-changer myself, I know what you need to create your business. Understanding expenses, how to budget, as well as learning recipes, techniques and invaluable hands-on experience are all part of the instruction I provide in my Master Chef and Master Baking Programs. The popularity of small companies specializing in personalized cupcakes, gourmet desserts, catering dinner parties and personal chef work has soared in recent years. Many of my former students have gone on to own successful businesses or work in popular restaurants – check out some success stories here!
These programs are part-time so you don’t need to wait until graduation to try out your business model. You can start cooking or baking for your family and friends right away, offering your services for local events such as church benefits, school bake sales, charity events etc. You can also start establishing a social media presence. With payment plans for every budget, these programs are both economical and an investment in your future. I have two new Master Chef Programs starting Tuesday 1/17 at 6:30pm or Sunday 1/22 at 9:30am and one new Master Baking Program starting Sunday 1/8 at 2:30pm.  Learn more here.
January is the month of making changes – changes to your career and also changes to your lifestyle. If your New Year’s resolutions involve transitioning to a healthier lifestyle or learning to cook, why not try my 4-Week Healthy Cooking Series starting Saturday 1/14 at 10am , or my 4-Week Culinary Basics Series starting Monday 1/9 at 7pm, or Monday 2/6 at 7pm.  You can also make 2017 a year of experimenting by checking out some of my specialty, baking and international cuisine classes to push you out of your culinary comfort zone!
Bread Fundamentals                  Sat, 1/7/17     10am-1pm
Cake Decorating – Basic             Sat, 1/7/17     3pm-6pm  
Couples Romantic Cooking 2      Fri, 1/20/17     7pm-9:30pm
 Knife Skills                                 Sat, 1/21/17      3pm-5:30pm
Homemade Pastas and Sauces  Fri, 1/27/17       7pm-9:30pm
Mexican Fiesta                           Sat, 1/28/17      3pm-5:30pm
Spanish Cuisine                        Fri, 2/3/17         7pm-9:30pm
Heavenly Cupcakes                  Sat, 2/4/17        3pm-6pm
Couples Date Night Dinner 2    Fri, 2/10/17       7pm-9:30pm
Decadent Desserts                   Sat, 2/11/17      2pm-5pm
Couples Date Night Dinner 1    Sat, 2/11/17      7pm-9:30pm
Couples Romantic Cooking 1   Tues, 2/14/17    7pm-9:30pm
Indian Cuisine                           Sat, 2/18/17      2pm- 4:30pm
Wine & Food Cooking Class     Sat, 2/18/17      7pm-9:30pm
 
mc-instructor-menu

Why Take My Master Baking Program?

, , 0

Have you heard of Spago? It is Chef Wolfgang Puck’s world famous restaurant here in Los Angeles. One of my successful students is a Pastry Chef there, which is so exciting! She started out baking at home and people loved what she made. Then she got serious, took my Master Baking Program, worked hard and she is so happy she did.
You can start YOUR career in the Culinary Arts by taking my 10-Week Master Baking Program that starts on Sunday, January 8th at 2:30pm. I teach the skills you need to get started in the food service industry. If you are passionate about Baking you can achieve, and even exceed, your goals like my student did.
The Program is very comprehensive as many of my students want to enter the Culinary Industry. We work with cookies, breads, cakes and tortes, ice creams, puddings, pies, tarts, ganache, soufflés, puff pastries, crème bruleé, desserts sauces, crepes, pastry creams and so much more. We also explore the world of gluten-free baking with rice flours, almond flours and others, as that is the norm for many. We touch on using alternate methods of sweetening besides sugar as well.
If you just want to bake better, imagine what you could do with my teachings in your own homes. Baking for your family and friends, you won’t need to buy baked goods ever again! Who knows, you may even end up working at Spago sometime soon!
Check out more success stories here
Check out more about the Master Baking Program here
master-baking-collage
 

Load More