Recipes by Charles Kellogg

United States Chef

	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
	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
	Mango Carrot Cake with Mango Ginger Pastry Cream and Ginger Cream Cheese Frosting by Charles Kellogg Mango Carrot Cake with Mango Ginger Pastry Cream and Ginger Cream Cheese FrostingA friend of ours was celebrating her birthday, and the spouse and I wanted to make her a cake. The spouse had found a recipe for a mango carrot cake in the April 2013…	1 vote 742 views
	New Orleans Inspired Dinner by Charles Kellogg Back in August, the spouse and I got a chance to take a mini-vacation in New Orleans. We ate some amazing food at some fantastic restaurants. A frequent customer asked me to make a meal inspired by our trip.The menu I ended up doing was an appetizer of a savory asparagus cheesecake with jalapeño aioli, a shrimp bisque with a whole…	1 vote 657 views
	Porter Marshmallows with Dark Chocolate and Smoked Serrano Salt by Charles Kellogg We recently catered a wedding Since the groom was a home brewer, I thought it would be nice to reference that in the food. So, for one of the sweets, I came up with a recipe for porter marshmallows. I thought they would be be enhanced with dark…	1 vote 394 views
	Culinary Class: Asian Style Chicken Stew and Rice Pilaf by Charles Kellogg Culinary Class: Asian Style Chicken Stew and Rice PilafYesterday was our penultimate cooking lab. Only one more left, in two weeks. Next week is our knife skills test. I plan to spend next Tuesday destroying carrots.Anyway, we are continuing our survey of wet cooking methods. This time we covered stewing. Stewing generally involves…	1 vote 617 views
	Culinary Class: Hot Wings by Charles Kellogg Culinary Class: Hot WingsFor our last lab, we covered poaching. To do this we poached chicken wings until they were tender, then deep fried them until brown and crispy. We made a Buffalo-style sauce to coat them.Poaching is the process of cooking food in liquid that is just below the boiling point, typically between 165 and 185 F. For…	1 vote 299 views
	A Day Spent Canning: Grapefruit Marmalade, Orange Marmalade, Pumpkin Cranberry Chutney by Charles Kellogg Yesterday I spent the day canning. One of the things we want to be able to offer for the business is choices of homemade spreads for scones. My plan is to buy fruit whenever it is in season, fresh and relatively cheap. I will then make various jams,…	1 vote 645 views
	Cake Decorating Class: S'mores Cupcakes by Charles Kellogg We had our first lab for our cake decorating class. The first half of the semester will be more focused on baking and construction, and the second half more on decoration.We started off with something fairly easy. We started a cheesecake, which we will finish in the next class session. We also did S'mores cupcakes, that while fairly…	1 vote 647 views
	Smoked Gouda with Bacon and Chicken Mac and Cheese by Charles Kellogg I've not always been the biggest fan of baked macaroni and cheese. Many times, the cheese flavor is just utterly underwhelming. I think two things contribute to this. First, is using a cheese that doesn't bring much flavor to the party, like mild cheddar or American. Second, not using enough cheese in the sauce.I prefer to use a…	1 vote 527 views