culinary arts Archives - Culinary Classroom

APP-Y Hour With Martha Stewart and Better Homes and Gardens

Editor — Tue, 25 Oct 2016 22:38:48 +0000

App-y Hour with Martha Stewart Living in the Culinary Classroom!
BY CULINARYCLASSROOM 0 COMMENT BLOG
Did you know that Martha Stewart Living Magazine (#MarthaFood) and Better Homes and Gardens (#BHGFood) are one and the same?
I had the honor of hosting a wonderful night with this great organization as they gathered for a Cooking and Mixology Event – or an “App-y Hour” .
The night started with a great cocktail from Martha Stewart Living Magazine (@MarthaStewart). This Silver Tequila Martini was a nice departure from the classic using Tequila in place of Vodka. I chose El Jimador (eljimador.com) because an authentic tequila must be distilled from 100% Blue Agave. Be sure to use clear tequila like this one for mixing and save your aged tequila for sipping neat!

Then we started on some of their recipes – it was a gastronomic delight! We made two entrees, one from each magazine. The Sweet Hot Coriander Chicken was from Better Homes and Gardens. My guests really enjoyed the quick and easy way this chicken dish goes from a 15-minute marinade, that includes Sriracha and spices, to a 10 minute sauté. A quick deglaze with orange juice- with oranges from my father’s tree- and your dinner is served.

Dessert was a Strawberry S’mores Cobbler from Better Homes and Gardens. We crushed graham crackers and placed a layer of them into small ramekins. Fresh strawberries were cut up and lightly cooked in a pot with orange juice, orange zest, sugar, and cornstarch. Once it thickened, the mixture was spooned over the graham crackers. We topped everything with mini marshmallows and chocolate chips. A quick 10-minute bake and we were done!

These recipes are all really delicious and are perfect for your summer get together! Just tell them Martha AND Chef Eric taught you how! And when you post your photos, don’t forget to tag us in them and use the below hashtags:
#CHEFERICSCULINARYCLASSROOM #MARTHAFOOD #BHGFOOD
Twitter & Instagram: @MARTHASTEWART
Twitter & Instagram: @BETTERHOMESANDGARDENS
Chef Eric’s Instagram: @chefericsculinaryclassroom
Chef Eric’s Twitter: @chefericcrowley
Below please find the menu for the evening and a download of the recipes as well for your cooking pleasure.
Chef Eric Crowley Welcomes
Martha Stewart Living and Better Homes and Gardens
APP-y HOUR

MENU
Silver-Tequila Martini – (MSL Dec/Jan 2015, p. 136)
Bourbon Manhattan
Sweet Potatoes and Buttermilk Dipping Sauce
Cauliflower Gratin
Tangerine Sticky Ribs
Sweet Hot Coriander Chicken – (BHG July 2015, p.100)
Bread Pudding
Strawberry S’mores Cobbler (BHG July 2015, p.80)
DOWNLOAD THE RECIPES HERE!
http://culinaryclassroom.com/wp-content/uploads/2016/05/Culinary-Classroom_MSLBHG-Menu.pdf

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Healthy Summer Recipes – ClumsyGourmet.com

Editor — Tue, 23 Jun 2015 21:50:18 +0000

My Healthy Summer Recipes were featured on ClumsyGourmet.com. I’ve noticed that healthy food is labeled as tasteless and boring. Don’t believe it, I’m here to set the record straight! Eating well doesn’t mean you have to sacrifice taste or flavor. Healthy can always be delicious. These recipes are mouthwatering and good for you!

Featured Recipes Include:

Shrimp and Tofu Pad Thai Noodles

Grilled Vegetable Ratatouille

These delightful recipes can be found on ClumsyGourmet.com – Full Article HERE

Are you looking to learn healthier ways to cook? My Healthy Cooking Class is not only delicious but fun. Cooking healthy has never been more accessible or enticing. Take the class with your friends or family and learn together!

Healthy Cooking Class

Monday, 8/17/15 from 7:00pm-9:30pm

Go HERE for information and to register

Are you looking for a more in-depth lesson in all things healthy? My Healthy Cooking Series is a wonderful way to do just that! This 4 week series will transform you into a healthy-cooking pro. Eating healthier is much easier when you know how to cook healthier. I created this cooking series to share techniques and insight for creating healthy recipes that are tasty and use unique ingredients for extra flavor and fun!

Healthy Cooking Series – 4 Weeks

Thursdays, 9/10/15 – 10/1/15 from 7:00pm-9:30pm

Go HERE for information and to register

The post Healthy Summer Recipes – ClumsyGourmet.com appeared first on Culinary Classroom.

KCAL 9 News Cooking Demo by Chef Eric – Banana-Rum Crepe Recipe

Editor — Sat, 11 Jan 2014 02:41:41 +0000

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 fire that almost broke out!
For those of you who missed it, here’s a link to me in action.
http://losangeles.cbslocal.com/2013/12/12/wow-you-guests-this-holiday-with-dishes-from-chef-eric-jacques-crowley/

Banana-Rum Crepes with Chocolate Drizzle Yield: 4 Servings

Butter 5 Tablespoons
Bananas, ripe and sliced 2 cups
Sugar 2 Tablespoons
Crepes 8 each
Heavy Cream 1/4 cup
Dark Rum 1/4 cup

Method:
1. Butter a large heatproof serving dish with 1 Tablespoon of butter and place the dish in a warm oven.
2. Melt 4 Tablespoons of the butter in a large sauté pan over medium heat. Once the butter has melted, add the bananas, cream and 1 Tablespoon of sugar. Sauté briefly until the bananas are hot, gently stirring frequently. Add the rum and flambé (ignite the rum). Be sure to step back when you are doing the flambé.
3. Using a slotted spoon, divide the banana mixture evenly among the crepes. Roll the crepes up and place them in the serving dish. Once all the crepes are filled, drizzle the melted chocolate over the crepes and serve.
Chocolate Sauce for Drizzle Yield: 1 Cup

Semi-Sweet Chocolate Chips 1/2 cup
Cream 3/4 cup

Method:
1. Heat the cream in a small pan until scalding. Add the chocolate chips and
lower the heat to a gentle simmer.
2. Stir the mixture until the chocolate is completely melted. Remove from the heat and let cool for 2-3 minutes. If the sauce is too thick, gradually add
more cream until the desired consistency is reached.
Basic Crepes Yield: 12-14 Crepes

All-purpose flour 1/2 cup
Egg 1 each
Sugar 1 teaspoon
Salt 1/8 teaspoon
Milk 3/4 cup
Butter 3 Tablespoons
Vanilla extract 1/2 teaspoon

Method:
1. In a bowl, combine the flour, egg, sugar and salt. Gradually whip in the
milk.
2. Melt the butter in a small crepe or sauté pan. When the butter is melted,
add it to the crepe batter, stirring constantly. Strain the batter and add the
vanilla.
3. Return the pan to medium-low heat. Add about 1 ounce of the batter to
the pan, swirling the pan to spread the batter as thin a possible. Cook
the crepe for about 45 seconds. When the crepe is brown, gently turn the
crepe over and cook for another 30 seconds. Remove from the pan and
cool on a flat surface.
4. Repeat with the remaining batter until all the batter is gone.
Follow me for more delicious recipes!

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Mid Terms Approaching!

Editor — Thu, 05 Sep 2013 18:40:56 +0000

Since making Stocks in my last post, my Thursday night students have moved on to make Omelets, Souffles, Vegetables and Potatoes. Now is the time when they are going to start to show me what they have learned. My lecture will consist of a demonstration on how to de-bone a chicken breast and how to fillet a fish. Then the students will be assigned their own fish or chicken to butcher and proceed to make a full meal with a vegetable and potato side dish.
Timing will be crucial during this class. Students must analyze their recipes and decide what must be cooked first and what must be cooked at the last minute. Garnishes must be chosen and attractive plating is essential. During all this time, proper sanitation will be practiced by everyone.
A very exciting time is approaching for my newest Master Chef students. If this type of learning environment sounds appealing to you, don’t forget to sign up for my next Master Chef Sessions. I have new classes starting Tuesday Night, September 10 and Sunday Morning, September 15. Choose what day of the week suits your schedule and don’t forget you can request to Audit a Class free of charge!

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Stocks-A Foundation in the Kitchen

Editor — Fri, 14 Jun 2013 03:48:21 +0000

During the second week of the Master Chef Program, I explain why Stocks are so important in any kitchen, Professionally or at home.
My students will start by preparing their Mirepoix-learning what it is and even discovering that almost every cuisine has a variation of it.
Cooking the stock properly is vital. Here students learn the difference between a simmer and a boil and why a stock should never be boiled. In future weeks, we will make more stock and turn that liquid into sauces, soups and more.
Towards the end of tonight’s class, I will take a small amount of stock and fill two cups. One cup will be seasoned with Salt, the other will remain unseasoned. Every student will taste each one as a way to illustrate how Salt works to improve flavor. By encouraging them to taste, then season and taste again-I hope to instill the practice of getting my students to taste their cooking as they proceed with a recipe.
I hope to see YOU here sometime soon! I have lots of Recreational Cooking Classes and Baking Classes this Summer – My Cake Decorating Class is Sat, 6/22 @9am – you get to take HOME your Cake! I have a great Grilling Favorites class coming up Sat, 6/29 @2:30pm – a really nice Father’s Day Gift! and my Couples and Date Night Cooking Classes – always a blast and Romantic, too – Sat 6/29 @7pm, Sat, 7/13 @7pm and many more over the next couple of months. Come and check it out! Chef Eric Crowley www.culinaryclassroom

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May 11, 2013-The Day Before Mother's Day In my

Editor — Sat, 11 May 2013 21:15:36 +0000

May 11, 2013-The Day Before Mother’s Day
In my Master Chef Program, I teach many students what they need to know about working in the Food Service industry. Many of them are changing careers, like I did.
One thing I tell my students is that if you are truly serious about cooking, as I am, then be prepared to work on Weekends. If you are used to having Friday night, all day Saturday and all day Sunday off, that is going to change. Even a special day such as Mother’s Day or New Year’s Eve is a work day in the life of a Chef.
This coming Sunday is no different. For all of those whose Mother’s are still with us, enjoy the day and if you love to cook, do so for her. For my Mom, who has passed, she understood that with the job I have, I must work. She may not have liked it, but she supported me nevertheless.
My current crop of Master Chef Students have made Stocks and have now learned the basic Mother Sauces that are made from them. Veloute and Espagnol. they also made Béchamel and turned that into a classic Cheese Sauce, called Sauce Mornay. That, in turn, became Macaroni and Cheese. I do love Mother Sauce day. Last but not least, every student has to make a Hollandaise Sauce (some make it more than once).
Keep on cooking, everyone! Not only will it please you, but it will also please your Mom!

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New Master Chef Program- Tuesdays 4/23@6:30pm – YOU CAN STILL JOIN!

Editor — Sun, 28 Apr 2013 21:30:33 +0000

It is always an exciting time for me. I start a new Master Chef Program and on Day 1, I find out what my students are wanting to achieve at the Culinary Classroom. One of my Students, Solange, is Brazilian and French. She has been cooking as a Private Chef for years. She knows that the knowledge I will give her during the next 18 weeks will make her a better cook. As I tell all of my students, you never stop learning.
That is one of the wonderful things about teaching. The Culinary Classroom is celebrating it’s 10th year in business and I am teaching my students more now compared to what I was teaching before I even opened the Culinary Classroom. Whether you are a budding professional or just want to broaden your culinary horizons at home, you will never stop learning. It is one of the fantastic realities in the world of food.
My first night with my students focuses on the knife. After all, if you are not intimate with your knife, if you don’t know how to sharpen it, hone it, store it and hold it, your time in any kitchen is going to be short lived and not enjoyable.
Next is learning how to make basic but commonly used cuts. I demonstrate to the students how to cut various vegetables into Julienne and Dices. I then show them some lesser known cuts such as a Paysanne and Lozenge (I do give out a pop quiz every now and then. So this information is essential to learn.)
Then we enter the kitchen and the students begin to practice. It is going to take repetition, I tell them. You can’t expect to dice an onion once and do it perfectly. You must do it again and again. One of the things I have found is if you repeat the basics enough, they will become second nature. That’s when the real cooking and creativity happens-the more basic tasks become second nature, the more you can concentrate and taking those tasks and creating with them.
So, I send my students home with some reading to do and tell them to practice, if they have the time. Those students who are really driven to get into this business will find the time. Next week, more knife skills and with those skills, we will make the fond de cuisine, Stocks.
You can still join my Program that started last week – in my program that helps you become a Chef! Give me a call and I can get you registered. 310-470-2640 Until I see you here, Cook Well, Eat Well and BE Well! Chef Eric Crowley www.culinaryclassroom.com

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