Rebecca Gordon’s Cooking Class Cooking & Baking Skills Lesson No. 8 Frozen, Fresh Blueberries The Objective: Today’s lesson focuses on purchasing fresh blueberries in bulk & freezing them for use in cooking & baking applications that deliver healthy meal solutions for your family. Fresh blueberries may be placed in the freezer for storage as they […]
Tag Archives | Breakfast
Cooking Classics: Avocado Toast
Cooking Classics The Technique Avocado Toast Knowing when an avocado is ripe is the first step to making any recipe you would like to prepare with this nutrient dense fruit. Avocados are generally sold according to the current demand & may be found in varying degrees of ripeness. Some, such as the Hass variety, may showcase […]
Rebecca Gordon’s Cooking Class: Lesson No. 3 Flour
Rebecca Gordon’s Cooking Class Cooking & Baking Skills Lesson No. 3 Flour The Objective: Today’s lesson focuses on flour & the valuable role it plays in a variety of cooking & baking applications ranging from savory main dish dinner solutions to seasonal sweets. You may be experimenting with a little baking right now or find […]
Rebecca Gordon’s Cooking Class: Lesson No. 2 Eggs
Rebecca Gordon’s Cooking Class Cooking & Baking Skills Lesson No. 2 Eggs The Objective: Today’s lesson focuses on eggs & the valuable role they play in a variety of cooking & baking applications but most importantly, the nutritionally sound meal solutions of quality that eggs provide. The Overview Eggs are a trusted source for keeping […]
Rebecca Gordon’s Cooking Class: Lesson No. 1 The Appendix
Rebecca Gordon’s Cooking Class Cooking & Baking Essentials Lesson No. 1 The Appendix The Objective: Today’s lesson focuses on the basic skill of measuring ingredients properly & familiarizing yourself with The Appendix which includes some general information that will help you know what temperature different foods & equipment should be & help you make quick […]
Winter Entertaining: Ham & Comtè Croissants
Winter Entertaining Southern Socials Ham & Comtè Croissants Once a batch of Buttermilk Croissant dough has been prepared, using the same filling technique as that of Pain au Chocolat may apply to a number of irresistible flavor combinations. Ham & Comtè Croissants are ideal to to serve guests whether hosting breakfast or brunch gatherings or they may be a special […]
Baking Classics: Buttermilk Kouign-Amann
Baking Classics The Technique Buttermilk Kouign-Amann Buttermilk Kouign-Amann is by far one of the most indulgent classic breakfast pastries that originated in Brittany, France . A traditional yeast-risen laminated dough is rolled & layered with sugar then cut into squares & baked in muffin tins. Since the butter will be contained in the cups during […]
Baking Classics: Pain Aux Raisins
Baking Classics The Technique Pain Aux Raisins Pain Aux Raisins may be most closely described as the French answer to an American cinnamon roll. These irresistible breakfast pastries are prepared using a yeast-risen laminated dough that is thinly rolled then topped with frangipane & raisins. A simple spiral shaping & cutting give them a similar […]
