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 1. 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…
Chef Rocha graduated from our Master Chef program and soon after launched his own company, Bulls Eye Baking Co. The company specializes in making Bulls Eye Baking Parchment. Bulls Eyes Baking Parchment is a piece of parchment paper that has lines and bulls eyes on it in order to ensure even placement when baking. The desire to create this parchment paper came from Chef Rocha wanting to serve perfectly-proportioned baked…
Yield: One 10″ Pie 2 cups all-purpose flour 1 teaspoon salt Pinch of baking powder 6T + 1t Butter or Crisco, cold 6 Tablespoons Lard, cold 4-6 Tablespoons ice water 1 1/2 cups sugar 6 Tablespoons flour 3 eggs, beaten 6 oz butter 1 1/2 Tablespoons vanilla extract 1 1/2 cups chocolate chips 1 1/2 cups walnuts or pecans Method: In a medium bowl, combine the 2 cups of flour,…
Rosemary, Dill and Thyme-Smoked Salmon Filets with Spicy Garlic Aioli Yield: 4 Servings Salmon filets, skinless and 4 oz each 4 each (1#) Rosemary, preferably dried 3 Tablespoons Dill, preferably dried 3 Tablespoons Thyme, preferably dried 3 Tablespoons Salt and pepper As Needed Rice, uncooked 2 ½ cups Aioli 1/2 cup Method: Line a large cast iron skillet with 2 layers of foil. Pour a layer of rice 1” deep….
January 21 is National New England Clam Chowder Day – how great is that? My Master Chef students make this wonderful hearty soup. Bacon or Salt Pork is a must. I also tell my students to use Fresh Clams and never to use that bottled Clam Juice. My next Master Chef Program starts Sunday, January 26 at 9:30 AM and I have a couple of seats left! If you can’t…
On Thursday, December 12, 2013, I was lucky enough to be a part of the Kcal 9 News at noon. While I was there, I prepared and got to share one of my tasty desserts: banana-rum crepes with chocolate drizzle. Sandra Mitchell the anchor for the news at noon was gracious enough to assist me in making the crepes. For all the ladies out there, I was able to extinguish the…
Prime rib is a classic holiday dinner in many households. If this is a tradition your family follows, or you would like to start it, this is a great recipe to try! The blend of flavors is amazing and the homemade horse radish tops this entree off beautifully.
With the weather getting colder, everyone loves hot & steamed dumplings. This is how I’ve been making mine for years and everyone loves them. Check it out and make your own delicious pork shu mai at home! These are a staple in my Chinese cooking class next being offered on Friday, 12/20/2013. Register today through the link below: http://bit.ly/1cJ7I8r
I was lucky enough to work with One Direction two weeks ago to lead a cooking experience for the guys. It was a fantastic experience working with them to help promote their fan event, One Direction Day. I still can’t believe that they were brave enough to try some of the dishes I prepared for them like Indonesian Fried Rice, Korean Scallion Pancakes and Malaysian Chicken Satay, and if they…
If you are searching for the perfect dessert to bring your holiday feast to a close, look no further than my bread pudding recipe. It features the flavor of gingerbread, caramel and a decadent Crème Anglaise sauce that is simply to die for! This is the recipe for my dessert dish from my TV appearance on KCAL 9, news at noon on 12/12/13.
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You run a great cooking program. Jonah and I enjoyed it tremendously and we learned a lot. He will be back… and maybe me too! Thanks you!
I have really enjoyed the Basic Skills Class. It was very instructive, fun and a great way to ‘cook with new friends.’ I have learned how to properly chop, use knives and many other skills we take for granted. I can’t wait for my next class.
We were celebrating our one-year anniversary and it was the perfect choice. Food was delicious. Would do it again!
I took the Cupcake class and my cupcakes from here on out will never be the same!! Chef Eric is an outstanding instructor. There were young girls in the class with their parent and he was so patient with them which speaks volumes for Chef Eric and his personality. The tips alone that I picked up in this class added even more value to the class. Who knew I was measuring flour incorrectly all these years! I will be signing up for both his Master Baking/Pastry Class and his Master Chef Class.
Chef Eric and his staff are incredibly knowledgeable; the class layout was well-organized, the ingredients top notch and the recipes delicious!
To one of the most awesome chefs and instructors out there!!!
Hi Jennie, I received an email from Lucas’s mom and thought you might enjoy it. “Lucas had so much fun. The first day I picked him up from cooking he had a huge smile on his face. He said mom I love the class. I have not seen him smile like that in such a long time.” Thank you for providing our children with free cooking lessons. It makes a difference in their lives and their families as well.
Thanks for a great 4 week course! I’m really jazzed up about cooking now – can’t wait to get out there and buy a pasta making machine to crank out the linguini!
It was my first cooking class so I was a little unsure as to what to expect, however I was pleasantly surprised. It was a great experience. Not only did I learn a lot in the 2 1/2 hours I also got to enjoy eating the fruits of our labor…delicious! I’m definitely considering taking your Master Chef program. Thank you.
I came into this experience nervous and uneasy in the kitchen. I’m happy to say that I’ve emerged bold and confident! Thanks to Chef Eric and his crew, I’m looking forward to a lifelong love of cooking and entertaining. On a side note, this class is also great to take with a significant other. It’s a fun and creative way to spice up a relationship!