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Chef's Academy

Cooking - Chef's Academy

11/14/2011 6:11 PM

4:46

Chef's Academy: Quiche

Chef John Boretti of the NC Chef's Academy shares how to make a cheese quiche.

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8:20

The Chef's Academy Asparagus

The Chef's Academy in Morrisville shows us how to preapre asparagus as a side dish in two ways.

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13:20

Soft Shelled Crab by The Chef's Academy

The Chef's Academy shows us how to prepare Soft Shelled Crab. Click here for the recipe.

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1:40

The Chef's Academy: Beef Bourguignon

The Chef's Academy prepares Beef Bourguignon. Click here for the recipe.

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2:00

The Chef's Academy: Chocolate Souffle

Chef John Boretti of The Chef's Academy shows us how to make Chocolate Souffle.

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2:00

The Chef's Academy: Crab Fritter

The Chef's Academy shows off a yummy recipe for Caribbean Lump Crab Fritters. Click here for the recipe.

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2:00

The Chef's Academy, Omelettes

Chef Rusty from The Chef's Academy shows us how to make a french omelette. Click here for the recipe.

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2:00

The Chef's Academy: Ropa Vieja

Chef Eddie Wilson of The Chef's Academy shows us how to make Ropa Vieja. Click here for the recipe.

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2:00

The Chef's Academy: Eggs Benedict

Here's the recipe for Eggs Benedict from The Chef's Academy.

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2:00

Cooking With The Chef's Academy: Crepes Suzette

Chef Eddie from The Chef's Academy shows Valonda how to make a dessert called Crepes Suzette, which is perfect for My Carolina Today's two year anniversary.

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13:20

The Chef's Academy - Lamb Lollipops

Here's the recipe from Chef Eric Gephart from the The Chef's Academy for the Lamb Lollipops.

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13:20

The Chef's Academy French Onion Soup

The Chef's Academy prepares a favorite... French Onion Soup.

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1:40

The Chef's Academy-Homemade Pasta

The Chef's Academy shows us how to make homemade pasta. Click here for the recipe.

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1:40

Chef's Academy: Tomato Salad with Grilled Eggplant

Executive chef Eddie Wilson of The Chef's Academy shows us how to make a tomato salad with grilled eggplant. The attached recipe is a pdf.

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13:20

The Chef's Academy Pan Seared Duck

Have you always wanted to know how to make duck? Click here for the recipe and method to make Pan Seared Duck with Orange Honey Sauce from The Chef's Academy.

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13:20

The Chef's Academy - Gnocchi

Gnocchi Chef John Boretti from The Chef's Academy Ingredients · 2/3 Cup All-purpose flour · 2 eggs, large · 1/2 tsp pinch salt Method: Boil the whole potatoes until they are soft (about 45 minutes) you can also microwave them or bake them. While still warm, peel and pass through a ricer or sieve Set 6 quarts of water to boil in a large pot. Use 2/3 Cup of flour and the potato and form into a well. Place egg and salt in center of well and using a fork, stir into flour and potatoes. Once the egg is mixed in bring the dough together; kneading gently until a ball is formed. Knead gently adding additional flour as necessary for another 3-4 minutes until ball is dry to touch. Roll the ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Roll the pieces off the back of a fork. Drop these pieces into boiling water and cook until they float (about 1 minute). When the gnocchi float to top of the boiling water, remove them to ice bath. As soon as they cool remove them from the ice bath, (do not let them sit in the ice bath any longer than necessary to cool them). Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve. When ready to serve toss the cooked gnocchi into heated tomato sauce and garnish with shredded parmesan cheese and basil · 2 ea. Large Russet potatoes

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3:00

Pairing beer with foods

Valonda and Sharon learn how to pair beer with food. Recipes: - Blackened catfish over rice with a scallop Creole sauce - Grilled pork porterhouse over smashed potatoes with a mustard and mushroom demi-glace - Grilled German sausages cooked with apples, onions and a little mustard Beers: - Samuel Adams Lager - Newcastle Brown Ale - Lagunitas IPA - Sierra Nevada Porter - Palm Amber Ale

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13:20

The Chef's Academy Fried Bread Tacos

Fry Bread Chef Eddie Wilson 1 cup Milk 2 ¼ tsp Dry Yeast 2 tbsp Sugar 2 Eggs Beaten 1 tsp Salt 3 ½ -4 cups Flour Heat milk to warm In a bowl add the milk, yeast, and the sugar Stir in the eggs and the salt Slowly mix in the flour to form a smooth dough Cover and allow to rise until doubled in volume Flour a surface and divide the dough into 12 equal parts about the size of a tennis ball Flatten into disks Heat the oil to 350 Fry the dough 1 or 2 at a time 3 -5 minutes

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3:00

Chef's Academy: Schnitzel

The Chef's Academy shows us how to prepare the German comfort food, schnitzel.

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1:40

Caesar Dressing: Mixing the oil

In this video, Chef Eric Gephardt shows you how to properly mix oil for a salad dressing.

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3:00

The Chef's Academy - Caesar Salad

Ceasar Salad Dressing by Chef Eric Gephardt. The recipe is attached [pdf] Here's how to mix the oil.

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13:20

The Chef's Academy - Sole

Fillet of Sole “Grenibloise” 4 – 4 oz. servings Click here to find out how to fillet a sole. By Chef Paul Sottile 4 – 4 oz. Skinless grey or lemon sole fillets To taste Salt To taste Pepper 1 Cup All-purpose flour 1 Tbsp. Butter 1 oz. Vegetable oil 1) Season the fillets with salt and pepper. 2) Add the oil and butter to a hot sauté pan. 3) Dredge both sides of the fish in the flour, shake off excess and add to the sauté pan. 4) Sauté until golden brown (about 2 minutes) and turn over with a spatula. Cook for an additional 2 minutes. 5) Remove the fish and place on a plate and keep warm by lightly covering with foil. 1 ea. Peeled and seeded lemon cut into sections 4 Tbsp. Softened unsalted butter 4 Tsp. Capers 4 Tsp. Chopped parsley 1) Add the whole butter to the skillet and cook while swirling until it turns golden brown and takes on a nutty aroma. 2) Remove from heat and stir in lemon pieces, capers and chopped parsley. 3) Place fish on serving platter or plates and spoon sauce over the fish and serve immediately

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13:20

How to fillet a sole

Here's how to fillet a sole.

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3:00

The Chef's Academy: Panna Cotta

The Chef's Academy shows us how to make Panna Cotta.

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