Healthy cooking is a hot topic that appears in blogs and the media on a regular basis. Many of my students have a commitment to healthy living and to help you, I’ve created a special cooking series that will transform any food lover into a healthy-cooking professional! Meal planning is much easier when you know how to cook and have mastered the basics in the kitchen. That is what you will learn in my 4-Week Healthy Cooking Series that starts Monday, May 2nd from 7pm-9:30pm.
I always say as a professional chef you never stop learning. In my Healthy Cooking Series, my students get the benefit of my advanced training with Harvard Medical School and the Culinary Institute of America on Healthy Living. This Series is based on the Mediterranean Diet, which has been espoused as the best diet nutritionally for longevity – and who doesn’t want to live longer and healthier?
I always receive requests for tips on how to grill, steam or poach foods in a way that is healthy, flavorful and delicious. So I created this series that meets once a week for four weeks at my Los Angeles Cooking School. You will gain insight into what’s necessary to create tasty and healthy recipes that are full of flavor and fun to make at home. I also put together some great videos on the Culinary Classroom YouTube Channel – please subscribe and check them out below!
In my exciting hands-on Healthy Cooking Series we cover techniques like Grilling, Steaming, Poaching, Roasting, Braising and Stewing. Focus is placed on the use of healthy grains and oils that contribute to the students’ ability to make healthy cooking at home a reality. You’ll learn how to support the goal of healthy living through nutrition by learning main dishes, side dishes, and vegetable entrees, and every student will leave the class with flavorful and trusted recipes. These low-glycemic index recipes are great for diabetics and those who want to take better care of themselves.
Come join me for this exciting series at the Culinary Classroom in Los Angeles, and learn to love healthy cooking that is delicious and nutritious! I look forward to seeing you in my Kitchen!
Starts Monday, May 2nd at 7pm-9:30pm – and ends Monday, May 23rd. Register Here.
Easter is right around the corner, and I love preparing holiday meals for my friends and family. Brunch is an ideal menu to plan for on a busy Easter Sunday, and some recipes can be prepared the day before. You can even get younger family members to participate in the kitchen!
Here are some of my favorite brunch recipes to help inspire your family fun day! As you’re browsing these recipes, don’t hesitate to send me questions or view some of my favorite videos for meal preparation on my YouTube Channel.
Italian Sausage and Salami Tart with Parmesan and Mozzarella Cheeses
Yield: 4 Servings
Tart Dough
Egg Yolks 2 each
Heavy cream 1/3 cup
Flour 2 ¾ cups
Sugar 1 teaspoon
Salt 1/2 teaspoon
Butter, cold unsalted, cut into small cube 1 cup (2 sticks)
Method:
Whisk together the egg yolks and cream in a bowl and set aside. In the large bowl of an electric mixer – using the paddle attachment, combine the flour, sugar, and salt on low speed.
Add the cold butter and mix until dry and mealy with no large pieces, about 2 minutes. With the mixer on low speed, slowly pour the cream mixture and mix just until the dough comes together.
Pat the dough into a flat disk, wrap in plastic and chill 2 hours.
Heat the oven to 350 degrees. Roll out the tart dough about 1/8 inch thick and line an 8-4 inch individual tart pans with removable bottoms with dough (you may use a 9-inch pie plate if need be).
Trim the excess dough. Chill in the refrigerator or freezer at least 30 minutes.
Remove the tart shells from the refrigerator or freezer and check for any holes – patch them with the leftover dough.
Line each tart shell with parchment paper and baking beans and bake until the rims have begun to color – 10-12 minutes (15 minutes for the pie plate).
Remove the beans and parchment paper and patch any more holes that may have appeared. Bake again until the bottom of the crust is a light golden brown, about 5-10 minutes (15 minutes for the pie plate).
Tart Filling
Italian Sausages, casings removed 8 ounces
Mozzarella cheese, grated 3 ounces
Italian salami, diced 2/3 cup
Parmesan cheese, grated 1/2 cup
Basil, chopped 1/4 cup
Eggs 4 each
Milk 1/2 cup
Method:
Preheat oven to 425 degrees. In a small bowl, mix the milk and egg. Beat together to blend. Set aside. Line a 9 inch tall-sided tart pan with the dough. Make sure the edges of the dough are 1 inch taller than the pan. Dock the dough well and bake for about 15 minutes, or until golden brown. Remove from oven and let cool. Lower temperature to 400 degrees.
While dough is baking, break up sausages and sauté until brown. Remove sausages and let cool. When cool, add cheeses, salami, and basil. Spoon mixture into crust. Season egg mixture with salt and pepper. Pour over tart filling.
Bake until filling is set and golden brown on top, about 30 minutes. Let cool for about 10 minutes and serve.
Frisée and Belgian Endive Salad with Homemade Spicy Walnuts, Goat Cheese, Italian Parsley and Homemade White Wine Vinaigrette
Yield: 4 Servings
Curly Endive, (Frisée) 1 head
Belgian Endive 2 heads
Spicy Walnuts 1 cup
Italian Parsley – flat-leaf 2 Tablespoons
Black Pepper, coarsely ground to taste
Goat Cheese, coarsely crumbled (optional) 4 ounces
Method:
Rinse the endives, separating the leaves and pat dry. Cut the leaves lengthwise into julienne strips.
Place the endives in a bowl and add the walnuts, parsley and pepper and toss together.
Drizzle the vinaigrette over the salad and toss gently.
Divide the salad among 4 plates and scatter the cheese on top – serve immediately.
White Wine Vinaigrette
Yield: 1 ½ Cups
Chopped Garlic 2 teaspoon
Dijon-style mustard 2 Tablespoons
Salt 1/2 teaspoon
Black Pepper, freshly ground 1/4 teaspoon
White wine vinegar 1/4 cup
Olive Oil or Vegetable Oil (or mixture) 1 cup
Method:
Put all ingredients in a jar and shake very well – taste and adjust the seasonings. This will keep in the refrigerator for 2 weeks – shake to blend before using.
Spicy Nuts
Yield: 1 Cup
Walnuts 1 cup
Sugar 1/2 cup
Cayenne Pepper Pinch
Method:
Line a baking sheet with foil or parchment paper and set aside.
Place the nuts and sugar in a small pot. Stir over medium heat until the sugar melts, about 5 minutes.
Add a pinch of cayenne and pour out the nuts onto the baking sheet. Let cool and they are ready to use.
Baked Breakfast Potatoes with Onions
Ingredients
Red bliss potatoes – 2 pounds
Olive oil – 2 Tablespoons
Onion, chopped – 1/2 cup
Salt – 1 Tablespoon
Pepper – 1 ½ teaspoons
Method
In a large bowl, combine the oil and onions. Season well with salt and pepper.
Preheat an oven to 450 degrees. Wash and dry the potatoes. Peel if desired. If the potatoes are large, cut them into halves or quarters.
Toss the potatoes in the oil mixture, making sure that the potatoes are coated in oil. Add more oil, if needed.
Arrange the potatoes in a single layer on a baking sheet that has been lined with aluminum foil.
Roast until the potatoes are tender, about 45 minutes to an hour. Serve.
Cheddar Cheese Scones
Ingredients
All Purpose Flour – 1 3/4 cups
Baking Powder – 2 ½ teaspoons
Sugar – 2 teaspoons
Salt – 1/2 teaspoon
Cheddar Cheese, grated – 1/2 cup
Butter, unsalted, chilled and diced – 1/4 cup-1/2 stick
Eggs, beaten to blend, 1 T reserved – 2 eggs
Whipping cream – 1/3 cup
Method
Preheat oven to 450 degrees. Line a baking pan with parchment paper and grease.
Sift flour, baking powder, sugar, and salt in a large bowl. Cut in cheese and butter using the pastry blender until mixture resembles coarse meal.
Reserve 1 Tablespoon beaten egg. Blend remaining egg with cream in a small bowl. Using a large spoon, mix into dry ingredients just until blended. Do not knead the dough.
Turn dough out onto a lightly floured surface and pat into 8″ circles 3/4 inch thick. Cut into 6 wedges. Arrange on prepared sheet and brush the tops with the reserved egg.
Bake until golden, about 15 minutes. Serve warm.
Remember that meal preparation doesn’t have to be overwhelming! In the Culinary Classroom here in Los Angeles, CA, I teach my students the skills that prepare them for everything from becoming a Master Chef to a whiz in the home kitchen.
Have a wonderful Easter Sunday, and may your day be filled with love, laughter, and tasty food!
Don’t forget to share your pictures with me on Instagram by tagging me @ChefEricsCulinaryClassroom, and use the hashtag #CulinaryClassroom!
When you are looking to take cooking classes, remember to come to the premier Los Angeles Cooking School. I have them for adults and children.
With every day that goes by summer is getting closer and closer! For most people, summer is all about barbecues, warm nights and trips to the beach. While I enjoy all of those things, I look more forward to the time I get to spend teaching young Chefs. I have been teaching Kid’s Cooking Camps in Los Angeles for over 10 years.
Mid June is the start of my Kids Summer Cooking Camp: a series of classes designed to get kids comfortable in the kitchen and expand their palates with a variety of cuisines and recipes. Children from ages 7-15 get paired with other kids their own age and spend a week really learning to cook. We do four different levels of this class based on how proficient the student already is at cooking and we also offer one stand alone class devoted only to baking.
In my years of running the Culinary Classroom, most of my time is spent teaching students with serious personal or professional aspirations to be chefs. While I take great pride in my adult students, there’s something very refreshing about teaching children for a change.
In many ways, their exuberance for getting to do something new and creative reminds me of how I was when I first began learning the culinary arts. Teaching children responsibility in the kitchen also helps to reinforce good eating habits that will last a lifetime, and it’s extremely fun to enjoy tasty treats, too! They may even clean the kitchen after they cook you dinner!
Parents of past participants have had wonderful things to say about their experience:
I want to thank you for a wonderful experience you gave my daughter, Sophia. She really was inspired. She will be cooking for a group of adults and is not at all worried! Thank you for your hard work and graciousness!” Irina Rivera “Lucas had so much fun. The first day I picked him up from cooking he had a huge smile on his face. Delete spaceHe said mom, I love the class!” Mrs. Frank
I’ve assembled a variety of dates and times that should fit every schedule and ensure that all interested participants can join us for fun this summer!
If your son or daughter learns to cook at a young age, it’s an investment that will pay off tenfold when they grow up and leave for college. You won’t have to worry about them blowing a ton of money or eating Subway 7 days a week.
So, when you are looking for the premiere Cooking School for Los Angeles Children’s Cooking Camps – look no further. If you’re interested in having your child participate, please visit our Summer Kids Camp page to register your child!
On Wednesday, February the 6th, I was invited to the Carondelet House in Los Angeles to attend a dinner cooked by one of our great local Chefs, Neal Fraser. Like me, Neal is a graduate of the Culinary Institute of America.
About 44 of us attended, everyone was a social media influencer. Some of the guests were interior decorators, some were reporters and some were bloggers. It was a pleasure to get to know each of them, as well as to be quoted in a variety of publicationsafter the fact.
At 7:15PM, Chef Fraser came out and thanked all of us for coming. He said what he would be serving us a meal with “experimental ingredients.” Naturally, we were all excited about what these ingredients could be. I personally took it to mean that every dish was going to have some single ingredient included that you wouldn’t expect.
The first course was an Avocado Soup with a Sour Cream Espuma. The soup wasn’t particularly special-I personally crave Guacamole or Ceviche when I work with avocado. One thing that did stick out to me was that the Black Pepper used in the dish did have a slight bitterness to it. Other than that, it tasted like mildly seasoned avocado and sour cream.
The second course was a Mixed Green Salad with Buttermilk Dressing, Garlic Croutons and Grape Tomatoes. The greens and tomatoes were very fresh and of very high quality. However, the dressing didn’t have that Buttermilk tangy taste that I have come to expect. It almost tasted like heavy cream thinned with whole milk. The Garlic Crouton (I had one on my plate) did not have any garlic flavor.
The third course was a Meatball with Spicy Tomato Sauce. I tasted the same bitterness from the Black Pepper that I tasted in the Salad. The guests around me were wondering what type of meat was being used. I ruled out Veal (not here in L.A.), Pork would be too restrictive as well. So, it must be Beef. Some of the meatballs were a little on the medium side, with a small amount of pink in the middle of the meatball. My neighbors at the table spotted that too, but I reassured them that it is O.K. The sauce did have a little spice to it, but not like an Arrabbiata. It seemed to be Ketchup-based (I would find out later how right I was). Chef Fraser finished the plate with some toasted bread crumbs, which is always a nice touch.
Just a side note, there was a big crash a few minutes before the meatballs were to be served. Perhaps some finished plates were accidentally dropped? This would have resulted in Chef Fraser quickly getting new meatballs cooked and that may be why some of them were a little pink. Mind you, I don’t mind a meatball that is cooked medium, with a little pink in the middle.
The next course was a Bacon-Wrapped Chicken Breast with a Corn and Potato Hash with Black Beans and Canadian Bacon. The chicken was cooked perfectly with a good amount of moisture still in the meat. Some of my tablemates thought that it might be Sous Vide. When it came to those around me to describe what Sous Vide is, they turned to my expertise. I edified everyone that wanted to know! The hash was very nicely plated with the chicken, I thought I tasted some seedless jalapeno, but it was very mild, so it was probably a bell pepper or even a mild green chile, like the kind Ortega sells in a can. Yes, I was contemplating that Chef Fraser was working with some pre-made ingredients.
Dessert was a Coffee Custard with Blueberry Compote with Streusel Topping and Maple Butterscotch Soft Candy. The coffee flavor was very strong without any sweetness to it. So I tried the custard with a little compote and topping. Better, but still not very sweet. A Quenelle of Crème Chantilly was used to garnish that custard and that tasted unsweetened as well. Don’t get me wrong, I love coffee, but this seemed better suited for drinking (before it was tempered with egg yolks and cooked in a water bath).
After the meal, Chef Fraser came out and told us that all the ingredients are exactly what you would find at your local McDonalds! Now it made sense! Since Chef Fraser only had those ingredients to work with, salt and pepper were the only seasonings available to him. He made the meatballs from the same ground meat that the burgers some from. The chicken was from Tyson, which he said is the same purveyor that he uses in his Restaurants.
I must take this time to really extend my heartfelt congratulations to Chef Fraser. He and his staff did an amazing job with all of the food!
I also took a look at the kitchen. What can I say; I’m a chef, and for the last 13 years, I’ve owned and operated a Professional Culinary School, and I always want to see kitchens. It reminded me of my days at Patina Catering – it had a couple of folding tables, a few butane burners and a rented propane convection oven and that was it. To cook this meal in that sparse of an environment is not easy.
Last but not least, whenever I am on a long road trip with my wife and our two dogs, we do stop at McDonald’s drive through for a quick bite. Their French Fries are still fantastic, but I wish they would bring back that Angus Burger!
What an interesting dinner and enjoyable evening. From talking with the Franchisees that were there – keep an eye out for big changes at McDonalds.
Chef Eric was also quoted and had his Instagram images featured on several local and national on-line publications:
The Super Bowl is a fun time to get together with friends, family and neighbors to cheer on the two best teams in the NFL! It’s also a time when party hosts settle for frozen pre-made snacks and appetizers. Never fear because I’ve created the ideal Super Bowl Menu with food options that are certain to please every fan at the party!
You can check out my feature on KTLA’s Morning News Program, where I share a variety of party food ideas that are a far cry from the regular old chips and salsa.
Here are some of my favorite Super Bowl Party Recipes:
Quick & Easy Bruschetta
Yield: 40 Pieces
Red Peppers, roasted and peeled: 6 each
Gorgonzola cheese: 6 ounces
Olive oil: 1/4 cup
Baguette, sliced: 2 each
Salt and pepper: 1/2 teaspoon each
Method:
1. Roast the peppers over a direct flame until black. Place the peppers in a container and cover. Let the peppers stand, covered, until cool enough to handle.
2. Remove the skin from the peppers. Cut the peppers in half and remove the seeds and membranes. Slice the peppers into 1/2 inch strips and place them in a clean bowl. Coat the peppers with oil, salt and pepper.
3. Preheat an oven to 350 degrees. Slice the baguette into 1/4 inch wide slices and brush the slices with olive oil. Arrange the slices on a baking sheet and toast for about 10 minutes, or until the bread is crispy.
4. Top the bread slices with peppers and crumbled cheese. Return to the oven and increase temperature to 500 degrees. Bake until the cheese is melted. Serve.
Beef and Red Onion Kabobs with Hummus
Yield: 4 Servings
NY strip steak, cut into 2-inch cubes 2 pounds
Small red onion, cut into eighths 2 each
Ground cumin 1 Tablespoon
Olive oil 5 Tablespoons Hummus
Chick peas, drained 14 oz can
Garlic, peeled and sliced 1 clove
Lemon juice 1 lemon
Olive oil 1/3 cup
Salt to taste Method:
1. Place the cubes of beef in a large bowl and toss with 4 tablespoons of olive oil. Sprinkle the cumin over the beef and mix to coat the cubes thoroughly. Let marinate at room temperature for 30 minutes or overnight in the refrigerator.
2. Remove the meat from the marinade and thread the cubes onto skewers, alternating meat cubes with wedges of onion – 4 to a skewer.
3. Brush the kabobs lightly with the remaining tablespoon of oil and grill on the grill pan, turning occasionally until they are nicely browned, about 10-20 minutes.
4. To make the hummus, combine all ingredients in a food processor and process until smooth. Serve at room temperature with the kabobs.
Spice-Rubbed Carne Asada Mini Tostados with Guacamole
Spice-Rubbed Carne Asada Mini Tostados with Guacamole
Lightly pound the steak, if necessary, to an even thickness. Squeeze lime juice over the steak. Season well with the Sizzle Spice Blend, salt and pepper. Let the steak marinate for 20 minutes at room temperature or under refrigeration if marinating longer.
When ready to cook the meat, bring it to room temperature while heating a grill pan over medium-high heat. Once the pan is hot, grill the meat for 2-3 minutes per side for medium rare.
Slice the steak against the grain, then dice the meat. Place the diced meat into a mini tortilla cup. Top with guacamole, garnish with sour cream, tomatoes and cilantro.
Don’t forget to share your recipe ideas with me too! Post them on my Facebook Page, and I’m happy to share them with our entire audience.
Have a great Super Bowl Sunday, and may the best team win!
Valentine’s Day – Crème Bruleé & Couples Date Nights!
Valentine’s Day is right around the corner!
There’s no better time to begin planning a special evening for your sweetheart. I love helping couples learn how to cook, and I’ve got specially designed classes coming up with a few dates that still have room available!
Stop by the Culinary Classroom Recreational Class Listings and check out my Couples Classes. In each class, we’ll prepare a special menu that is sure to please the palate and bring you and your sweetheart closer together. Take a look at the menu selections, and choose between the dates and times that suit your schedule.
Don’t fret if you can’t make it to a class before Valentine’s Day, we have dates going into Summer that are certainly sure to be just as romantic. We can create a Gift Certificate to use in the future and you’ll still score points will your honey with an awesome Valentine’s Day gift!
For my wonderful followers outside of the Los Angeles area, I’ve put together a great selection of instructional YouTube Videos that teach you a variety of things like How to Make Crème Bruleé, and many entrees that are sure to be a hit. Below are two of my favorites. Don’t forget to subscribe to the Chef Eric’s Culinary Classroom Channel for more helpful videos with tips and ideas to make you a star in the kitchen!
Remember if you have any questions, I’m here to help! Please feel free to reach out and inquire about classes, recipes and potential appearances! Have a very Happy Valentine’s Day and we hope to see you in the Culinary Classroom, very soon!
How to Make Crème Bruleé with Chef Eric Crowley
How to Make Fettuccini Alfredo with Sautéed Shrimp with Chef Eric Crowley
I can’t wait until the new “Star Wars: The Force Awakens” film hits the movie theaters this weekend! How about you? Anyone else excited? To celebrate the release, I made some Star Wars Cupcakes with Gaby (0hgaby) Bañuelos!
See how I showed her how to make Stormtroopers, Chewbacca, and Princess Leia Cupcakes! What a fun time! Make these cupcakes the next time you want to Awaken the Force and celebrate the new Star Wars movie this weekend!
May the Force, and these Star Wars Cupcakes, be with you!
A good knife is a very sharp knife – and a sharp knife is one of the most important tools in your kitchen. Starting to prepare food in the kitchen involves a good, sharp knife and a lot of kitchens don’t have them.
Some of my beginning students tell me they think a sharp knife is more dangerous than a dull one. This is actually not true. A sharp knife makes cutting easier, and as a result, makes your time in the kitchen more enjoyable…and it’s actually safer. I always tell my students that it is easier to cut yourself on a dull knife than a sharp knife. With a dull knife, you have to work harder, and as a result, the knife may slip and cut something other than the item you want the knife to cut (i.e. your finger, or your hand! Ouch!).
Most beginning chefs don’t know how to keep their knives sharp. Learning the best way to keep a knife sharp is confusing for beginning chefs, with so many knife sharpening tools and gadgets on the market. My favorite Knife Sharpener is The FURI “Diamond Fingers” Knife Sharpener. One reason is that it is very easy to use. Another reason, it’s affordable (only $20 in our store!), so it won’t break the bank! Now you can spend more on your knife…the most important tool in your kitchen!
I just shot a quick video on how to sharpen a knife using the FURI “Diamond Fingers” Knife Sharpener. Check it out below! I sell these knife sharpeners right here at the Culinary Classroom, along with very good knives, knife guards and knife cases! If you’re looking for a great gift for the budding Chef in your life, the FURI “Diamond Fingers” Knife Sharpener makes a fantastic stocking stuffer!
Happy Holidays from Chef Eric’s Culinary Classroom!
Every year, I give out scholarships to children who want to learn more about cooking. I often work with CoachArt. CoachArt is a wonderful organization that provides scholarships to chronically ill children and their siblings. We are proud to work with CoachArt and to host all of the wonderful children we meet and work with here at The Classroom!
This summer – I had two brothers, Aaron and Joshua, join me for one of my Children’s Culinary Academies. I had a tremendous time working with them! They show a passion for cooking that is awe inspiring!
Children’s Culinary Academies – Last Chance for 2015
Summer is almost over and that means we only have a few weeks left of our Kid’s Camps! Are you looking for something fun for your kids to do before school starts? Our summer camps are scheduled through August 2015!
Spaces are limited and filling up quickly – Register your child today to reserve a space!
Summer Camps are in full swing here at The Culinary Classroom! Every summer for 10+ years, I have taught my Children’s Culinary Academies. It is one of the things that makes my job so wonderful… teaching youths how to cook and work in a kitchen. As a long time professional chef, it is inspiring to see the passion and drive all of the children have for cooking! Recently, my Children’s Culinary Academies were named one of the Top Ten Summer Camps on Famadillo.com.
My summer camps were also featured on Coast to Coast Newspaper. Todd Elliot, who writes for the paper, enrolled his daughter in one of my summer camps. She had so much fun learning to cook and eating all of the delicious foods! It was great having her in the classroom… we hope to see her again next summer!