Recipes by Charles Kellogg

United States Chef

	Cream Scones by Charles Kellogg This is the best basic scone recipe I've ever used. It was given to me by my pastry instructor, Chef James Foran. It is very adaptable. You can add just about any dry ingredient you want. Nuts, chips, and dried fruit in whatever combination suits your fancy.	1 vote 2340 views
	Caramel Apple Pie Scones by Charles Kellogg These scones have that luscious apple pie feel. They are on the sweet side.	1 vote 3113 views
	Princess Tea by Charles Kellogg The spouse and I are seriously contemplating starting a business doing party planning and catering. As kind of a dry run, we did a princess tea party for a friend's daughters' birthdays. The spouse did a great job with all the party stuff. She made custom handmade invitations, extravagant goodie bags, table settings, and came up with…	1 vote 365 views
	Reuben Burgers by Charles Kellogg Reuben BurgersProbably my all time favorite sandwich is the Reuben. A thick layer of corned beef or pastrami, Swiss cheese, mustard, sauerkraut, and thousand island dressing on grilled rye. Perfect with a good stout. I was planning on making burgers the other night, and saw I had pastrami and Swiss cheese in the refrigerator, and was…	1 vote 325 views
	Grilled Salmon with Sweet Soy Glaze, Coconut Glutineous Rice, and Curried Cauliflower by Charles Kellogg Grilled Salmon with Sweet Soy Glaze, Coconut Glutineous Rice, and Curried CauliflowerSalmon is one of my favorite fish. It has a unique flavor, and a meatier texture than a lot of fish. It is quite versatile; it can be poached, broiled, grilled,…	1 vote 572 views
	Pan Fried Chicken and Onion Rings by Charles Kellogg Pan Fried Chicken and Onion RingsI love onion rings. Check that. I love good onion rings. I loathe bad onion rings. Unfortunately, good onion rings are hard to come by. They are not that difficult to make, but do require careful attention to the temperature of the oil.In my last culinary class, we covered pan frying. The chicken came…	1 vote 518 views
	Culinary Class: Pan Fried Chicken by Charles Kellogg Culinary Class: Pan Fried ChickenIn this class we covered another dry cooking method, pan frying. The difference between pan frying and sauteing is the depth of the oil. In sauteing, there was just enough oil to prevent the food from sticking to the pan. In pan frying, the oil should be deep enough to come half way up the food in the…	1 vote 232 views
	Pastry Class: Practical Final Exam by Charles Kellogg I had my practical final exam for my pastry class today. We were supposedly given one of five recipes at random (I think I was targeted for a more difficult recipe), with just the ingredients, amounts, times, and temperatures (but no instructions), and had to make that item. I was given pate a choux, and had to bake cream puffs with…	1 vote 222 views
	Pastry Class: Ice Cream, Frozen Yogurt, Sorbet, and Tuile by Charles Kellogg Pastry Class: Ice Cream, Frozen Yogurt, Sorbet, and TuileThis was my last pastry lab. Monday I need to turn in my research paper on my favorite pastry ingredient. I will also take my practical exam. I will draw a random item from five things we have made this semester (cookies, scones, chiffon cake, pate a choux, and creme brulee) and…	1 vote 869 views
	Culinary Class: Sauteed Chicken Breast and Vegetables by Charles Kellogg Culinary Class: Sauteed Chicken Breast and VegetablesIn my culinary class, we are starting to work our way through the dry cooking methods. Last week was grilling, this week was sauteing. Saute comes from the French for 'jump', referring to the tossing of the food often done with this technique. Sauteing involves frying items over…	1 vote 215 views