Recipes by Charles Kellogg (Page 7)

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
	Chiffon Cake Reprise by Charles Kellogg Chiffon Cake RepriseThe most challenging thing for me that we have made so far in my pastry class was the chiffon cake. My icing and piping skills still need work. I thought it would be a good idea to practice making one by myself. The cake itself is unchanged from the recipe in the previous post.I did want to play with the flavors a…	1 vote 386 views
	Pastry Class: Pizza and Dinner Rolls by Charles Kellogg Pastry Class: Pizza and Dinner RollsIn my most recent pastry class, we made our first excursion into the world of yeast breads. Up to now, we've only done products using chemical and mechanical leaveners.Yeast is a wonderful micro-organism that consumes sugars, and releases carbon dioxide and alcohol as waste products. When brewing,…	1 vote 1088 views
	Pan Asian Dinner by Charles Kellogg Pan Asian DinnerI have a couple of dear friends that have been very enthusiastically supporting my decision to go pro as a cook. Back in September I had the opportunity to cook for them, and they wanted to have me cook for them again this spring.Since I did Middle Eastern last time, I wanted to go in a different direction. I decided…	1 vote 702 views
	Pastry Class: Puff Pastry and Pate a Choux by Charles Kellogg Pastry Class: Puff Pastry and Pate a ChouxI was really excited about today's class. I've always been intrigued by the idea of making my own puff pastry. I'm glad to get the opportunity to understand laminated doughs. So far, it seems easier than expected. We'll find out for sure in a week, when we get to make things with the…	1 vote 247 views
	Apple - Pecan Stuffed Pork Chops with Cumin Mashed Potatoes by Charles Kellogg Apple - Pecan Stuffed Pork Chops with Cumin Mashed PotatoesI had some lovely boneless, thick cut pork chops that were just begging for stuffing. I made a stuffing of coarse bread crumbs, chopped pecans, onion, and diced apple.To stuff a pork chop, use a sharp paring knife to cut a pocket into one side of a chop. You want to cut to…	1 vote 587 views
	Pastry Class: Pear - Almond Galette, and Pithivier by Charles Kellogg Pastry Class: Pear - Almond Galette, and PithivierLast Monday in my pastry class, we made puff pastry. Since we had the mid-term last Wednesday, we didn't get to make anything with it until today. We got to make two things, a pear - almond galette, and a pithivier.A galette is a flat tart, while a pithivier is a filled, domed pie. For…	1 vote 276 views
	Culinary Class: Grilled Chicken with Spicy Compound Butter, and Marinated Grilled Vegetables by Charles Kellogg Culinary Class: Grilled Chicken with Spicy Compound Butter, and Marinated Grilled VegetablesLast week we covered the wet cooking methods of boiling and simmering. This week we turned to a dry cooking method, grilling. Grilling is cooking by radiant…	1 vote 427 views
	Pastry Class: Fresh Fruit Tarts and Creme Brulee by Charles Kellogg Pastry Class: Fresh Fruit Tarts and Creme BruleeIn today's class, we made two classic desserts; fresh fruit tarts, and creme brulee. I love both of those.The fresh fruit tart is a butter rich almond flavored crust, with a thin layer of white chocolate, vanilla pastry cream, and fresh fruit with an apricot glaze. The crust is blind…	1 vote 452 views