Recipes by Charles Kellogg (Page 3)
United States Chef
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Intermediate Culinary Class: Spice Rub and Condiment ExplorationThe homework for today's class was to create our own signature spice rub, and to go to a store and look over some mustards, oils, vinegars, and rubs.For the spice rub, I made up a batch of a rub I love to do for grilled steak. It's base is cocoa… |
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Applemuse - A Renaissance Apple CurdYesterday there was a tournament for the medieval/renaissance group I belong to. There was a cooking contest for apple based recipes. There were two divisions, one for documentably pre-17th century dishes, and one for modern or undocumented recipes. I wanted to enter, so started poking around in early cookbooks, looking for something… |
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Cold SoupsLast weekend, I did food for an outdoor equestrian event. I knew it would be outrageously hot (it topped 100 F) so thought that ice cold soups would be very refreshing. Unfortunately, I do not have pictures of the soups.I made what are probably the two most famous cold soups: gazpacho and vichyssoise. Gazpacho is a cold soup of fresh… |
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Sour Apple Schnapps CheesecakeSaturday we were invited to a gathering at the beach, and I wanted to take something to contribute. I had a five pound container of ricotta left over from the Renaissance Italian lunch, so thought cheesecake would be a good use. I decided to adapt the Greek style cheesecake I made for Gaslight Gathering.I looked at what I had by way… |
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Ladies of the Rose TeaWithin the medieval group I play with, there is a group of women that have served previously as Queen. They are know as the Ladies of the Rose, and their symbol is a yellow rose. I suggested to the current queen that I'd like to do a tea for these ladies. She thought this sounded like a great idea.Now, there is nothing remotely… |
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Gltuen Free Vegan Alternatives to the Renaissance Italian LunchWhenever I'm cooking for a large number of people, I try to provide alternatives for the most common dietary restrictions. If someone contacts me about other issues, I'll do my best to accommodate them. About the only thing I cannot do is hardcore… |
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A Renaissance Italian LunchFor a local SCA event, I was asked to provide a lunch. I wanted to do something based on late 16th century Venetian cookery. I did some searching online, and found out about Bartolomeo Scappi, who published an enormous cookbook in 1570. I found menus and recipes online at various places.I will be the first to admit that the food I do… |
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Chocolate Class: Final Project and GradeSorry I didn't get this up sooner. I've been crazy busy and sick since the middle of last month.For our final project, we were to make molded chocolates with ganache filling. We could either use a recipe from class or our own. I made dark chocolate shells with a white chocolate chili-lime ganache filling. I ran a swipe of red cocoa… |
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Chocolate Class: Another Molded ChocolateChocolate Class: Another Molded ChocolateOriginally, the plan for last Thursday was to begin making our final project. We were supposed to make a chocolate box, decorate it, and make a dozen chocolates to go into the box. I spent the morning making a plan. I had a pattern I was going to pipe into the top of the box, and I had my… |
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Chocolate Class: Two Molded ChocolatesChocolate Class: Two Molded ChocolatesOur final lab was working with chocolate molds. You may have seen the flimsy thin plastic molds sold at crafts stores. We did not use those. Professional molds are hard, durable polycarbonate plastic. They are designed to get beat on the table to level fillings, and remove air bubbles.The… |
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