Recipes by Charles Kellogg (Page 4)
United States Chef
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Chocolate Class: HomeworkChocolate Class: HomeworkOur homework for my chocolate class was to make three homemade chocolates, either hand rolled truffles, dipped chocolates, or molded chocolates. Because the spouse and I will be out of town next week, I needed to turn my homework in early. That meant no molded chocolates, in that we will be covering that… |
1 vote
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Chocolate Class: Two Dipped ChocolatesChocolate Class: Two Dipped ChocolatesYesterday we dipped two of the fillings we had prepared last Thursday. One of them, the lemon vanilla white chocolate praline, turned out too soft to dip. It is, however, the right consistency for filling molded chocolates, so we will see it next week.So, the fillings we did dip were a caramel,… |
1 vote
427 views
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Chocolate Class: Coffee TrufflesChocolate Class: Coffee TrufflesI'm a bit behind. Life has been crazy busy, haven't had a spare moment to blog.In Wednesday's class, we learned how to make hand rolled truffles. The chocolate truffle is named after the fungus because of it's irregular roundish shape.The simplest and traditional truffle is a thick ganache, rolled into… |
1 vote
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A Summer Picnic DinnerA Summer Picnic DinnerIn the summer the San Diego Zoo is open late into the evening. A good friend offered to trade entrance to the Zoo for a picnic dinner. We thought that was more than fair, and a great way to enjoy her company.I knew she was trying to eat healthy, so I made a couple of wraps with a multi-grain flat bread, a quinoa… |
1 vote
748 views
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Asian Mushroom Chowder with Bacon Dry Jack BiscuitsAsian Mushroom Chowder with Bacon Dry Jack BiscuitsAs you might remember, I was given a variety of Asian mushrooms for my birthday. For dinner tonight, I used some of them to make a chowder. I used shiitake, maitake, and bunashimeii mushrooms. It has chicken stock, a little milk, and it is flavored with rosemary, thyme, and bay… |
1 vote
519 views
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Restaurant Review: The CounterI was up in Fountain Valley Saturday for a medieval/renaissance tournament. After a hard day's fighting with swords, I need a good meal before traveling home. Some friends were going to a burger joint, and invited the friend I bummed a ride from and myself to join them.Where we ended up is a place called The Counter. It's a small… |
1 vote
377 views
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Chocolate Class: Three Simple ChocolatesToday was the day the spouse was looking forward to. This was the first class we made things that we got to take home. We made three fairly simple, but quite tasty, chocolates.We made a chocolate bark. It was simply dark chocolate mixed with crisp rice cereal, toasted hazelnuts, and raisins. We rolled it out between two sheets of… |
1 vote
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Mushroom Medley Stir Fry with Sesame RiceMushroom Medley Stir Fry with Sesame RiceI recently celebrated my 50th birthday. My friends, knowing me, all gave me food related gifts. One of those gifts was a selection of Asian fresh mushrooms. I decided to use many of them in a stir fry. I used fresh shiitake, king oyster, seafood, and enoki mushrooms. The shiitake and oyster… |
1 vote
370 views
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Summer Steak SaladSummer Steak SaladWhile we aren't quite officially to summer yet, it is starting to warm up, so we thought a nice, cool salad would be just the ticket for dinner.I had some grilled medium rare steak left over from the other night. I diced that, mixed with capers, and dressed with a mixture of mayonnaise, Greek yogurt, horseradish,… |
1 vote
308 views
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Chocolate Class: Tempering Chocolate and Modeling ChocolateA baseline skill needed to be able to work with chocolate is the art of tempering. The fats in cocoa butter can crystallize in a number of forms. If you can get it to crystallize in the right form, you get a glossy chocolate with a clean snap when broken, and a relatively high melting point, so that it can be handled without… |
1 vote
379 views
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