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Moist Turkey or Poultry Stuffing

Any bread-based stuffing has the potential to suck out the juices from your turkey or poultry. Mix 1/3 chopped pork, beef and veal meat with some bacon. Mix with chopped onion, seasoning, herbs, 1 or 2 eggs and some bread crumb. You may also add some chopped, dried figs, pineapple or chestnuts in the meat stuffing. You and your guests will be happily surprised and your turkey will not be dry.


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How To Avoid Serving A Dry Turkey

To avoid serving a dry Turkey on Thanksgiving, or any time you serve turkey, add steam. Place a pot or tray of water in the bottom of the oven to create steam while cooking. The result will be moist meat and a more enjoyable meal.

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Hachis Parmentier

Hachis Parmentier is a French dish made with mashed or baked potatos, diced meat, preferably Turkey, Beef or Lamb and sauce Lyonnaise. The word “Hachis” literally means a dish in which the ingredients are chopped or minced. Parmentier was a Frenchman noted for promoting the potato as an edible crop in the late 18th century. Typically the dish is served in potato shells but it can also be in a casserole dish or baking tray, like Shephards’s pie.





My Favorite Recipe For Thanksgiving Leftovers:
A Variation of the French Classic Hachis Parmentier

Remove meat and stuffing from the turkey and chop. Mix together.
Peel and chop an onion. Pan sear in a large pan until lightly brown. Add garlic if you wish. Deglace with white wine and reduce for a few minutes.
Add the chopped meat and stuffing, mix well, taste and season. Cook 2-3 minutes, the end result should be moist. Make some mashed potatoes. Remove the skin from any leftover sweet potatoes and mix with the mashed potatoes. Put chopped meat and stuffing mix in an oven tray, cover with the mash. Cover the top with grated swiss cheese and some bread crumb. Cook for 30-40 minutes in an oven at 375º F or until the top is nicely gratine (browned). Serve hot with a side dish of salad.


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Italian Cuisine – Homemade Pasta Dough / Italian Sauces / Pasta and Lasagna



Ravioli-4-Malden-Bridge-ChefHomemade pasta is usually made with durum wheat – also called semolina. The taste, texture and flavor of fresh, homemade pasta – Farfalle, linguini, ravioli, etc. –  is almost incomparable to store bought, dried pasta. Many recipes can be made with homemade pasta dough like cannelloni stuffed with a Ricotta cheese or chopped meat-based mix, or lasagna. When making home made lasagna, you can roll the dough cut it in sheets sized to your cooking tray and prevent different layers from mixing during baking.


The main Italian sauces – like marinara, vodka, Bolognese, Alfredo – can be used with any type of pasta, as well as with cannelloni or lasagna in which the ricotta cheese can also be replaced with a more flavorful, thick béchamel and cheese sauce. While making homemade pasta requires more time than opening a box, many people agree that the work is worth it. It’s also entertaining and a great way to connect with friends and family.

To register for an Italian Cuisine Cooking Class, check the calendar of Cooking & Pastry classes or email us.


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Italian Cheesecake

The Italian cheesecake is moist and creamy versus the typical American cheesecake which I find very dry and not really flavorful. I prefer to bake an Italian cheesecake with a crunchy, sweet crust which is a nice contrast to the creamy texture of the cake.

To register for an Italian Cuisine Cooking Class, check the calendar of Cooking & Pastry classes or email us.

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French Provencal Cuisine

Provence Cuisine Cooking Class


provence-escabecheProvence, a region of France located in the southeast on the Mediterranean Sea, is known for Provençal cuisine, which is as unique as any other region of France. Unlike, for example, Lyonnaise cuisine from the region around the city of Lyon, where butter is an important ingredient, Provençal cuisine uses mainly olive oil rather than butter.


Typical dishes like ratatouille, olive tapenade and pissaladiere tart include herbs and vegetables which grow well in this sunny climate – like Rosemary, lavender, thyme, garlic, tomato, olives, zucchini … and of course recipes made with Mediterranean sea fishes like the famous bouillabaisse soup.










Make sure you check our calendar of classes and register for our next Provence Cuisine Cooking Class or email us.


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Curry Powder

Curry Powder can be used in savory, as well as in sweet/savory recipes like canard a l’orange with curry where curry powder will add a more powerful and flavorful taste to the sauce. This orange and duck stock-based sauce will be even better if you add some Grand-Marnier liquor since curry also mixes very well with alcohol cooking like shrimp flambé with French Pastis, an anise-flavored liqueur. Curry also mixes well with any mustard-flavored sauces which compliment any white meat and even white seafood and fishes. Curry powder is also a great addition to savory baking like bread and to sweet baking like muffins or crepes which can then be used for savory appetizers or sweet desserts like curry crepe stuffed with sautéed and flambéed with brown rum pineapple. The list of recipes you an create with curry or add curry powder to, is only limited by your own creativity.

If you like curry dishes, Indian and Asian cuisine and would like to learn how to make your own curry powder, check our schedule and take our Curry Class or email us.

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