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Videos uploaded by user “Escoffier Online”
Classic Knife Cuts
 
03:19
Practice more of your knife cuts by enrolling in on our online knife skills course: http://courses.escoffieronline.com/product/introduction-to-knife-skills-online-training-course/ Artfully shred basil, chop the tiniest cubes and perfect that julienne technique by watching today's online lesson. In this tutorial on classic knife cuts, you learn basics such as all sizes of diced, chiffonade, brunoise and battonet. So, don't just hack up those veggies. Dress them to impress by perfecting your knife expertise.
Views: 41845 Escoffier Online
Halloween Bark Recipe
 
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FULL RECIPE BELOW Follow along as we show you how to make this treat, Halloween Bark. Melting chocolate and candy make the ultimate festive indulgence! HALLOWEEN BARK RECIPE: http://www.escoffieronline.com/how-to-make-halloween-bark/ Ingredients: 2 packages white melting chocolate 1 package melting chocolate 1 cup mini pretzel sticks, broken ½ cup roughly chopped oreos ¼ cup candy corn Handful of Reese’s Pieces Directions: 1. Using a double boiler or bain marie, place a stainless steel or glass bowl over the pot with simmering water and melt the white chocolate. Stir it constantly until the chocolate ends up smooth. 2. When the white chocolate has fully melted, remove from heat. Line a cookie sheet with parchment paper. Pour melted white chocolate in the middle and, smooth to the edges using an offset spatula. 3. Before the chocolate hardens, start adding your toppings. Start with the pretzel sticks, then do the oreos, candy corn and Reese’s Pieces. Using a bain marie again, melt the regular chocolate until completely smooth. When done, drizzle patterns over the bark using a spoon or spatula. You can do as much or as little of this as you want! 4. Place pan in the fridge and let set completely—about 20 minutes. You can also let set at room temperature—about an hour. Break or cut into pieces and enjoy! Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Royalty Free Music courtesy of Audio Network titled: "Flappers Ball" by Keith Beauvais
Views: 438579 Escoffier Online
How to Pan Sear Salmon
 
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Learn how to pan sear salmon with Curtis Duffy, one of Chicago's elite chefs , in this culinary tutorial. http://www.escoffieronline.com/how-to-pan-sear-salmon/ For more information on our online culinary program, visit http://www.escoffieronline.com Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 868870 Escoffier Online
Advanced Knife Cuts
 
04:03
Practice more of your knife cuts by enrolling in on our online knife skills course: http://courses.escoffieronline.com/product/introduction-to-knife-skills-online-training-course/ An introduction to the more advanced knife cuts in culinary arts including paysanne, rodelle and fluted.
Views: 65597 Escoffier Online
How To Make Easy Crab Cakes
 
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FULL RECIPE BELOW These fresh New England crab cakes are a must have for every seafood lover. A little spice, a little crunch and a ton of flavor make them perfect in every way! CRAB CAKES RECIPE: http://www.escoffieronline.com/how-to-make-new-england-crab-cakes/ ½ red pepper, finely diced ¼ cup mayonnaise 3 scallions, thinly sliced 1 large egg, beaten 1 tbsp Dijon mustard 2 tsp lemon juice 1 ½ tsp Old Bay Seasoning 1 pound lump crab meat, picked through for cartilage and shells 1 ¼ cup panko breadcrumbs ¼ tsp kosher salt 1/8 tsp ground black pepper 3 tbsp vegetable oil Directions: 1. Combine mayo, pepper, scallion, egg, mustard, lemon juice and old bay seasoning in a bowl and combine well with whisk. Add the crab meat, breadcrumbs and salt and pepper and fold everything in being careful not to overmix. Let refrigerate for at least one hour. 2. After one hour, remove crab mixture from refrigerator and form patties as big or small as you wish but making sure to keep them about 1 inch thick. 3. Heat skillet. Add oil and let get very hot. Test with a pinch of flour to see if it’s ready. When ready, add in crab cakes being careful not to overcrowd. Fry them for about 4-5 minutes per side or until golden brown and crispy. Remove and set aside on a paper towel until ready to serve. 4. Plate with your favorite dipping sauce and enjoy. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Special Thanks: Talent: Lauren Nolan of Lake Shore Lady Shot and edited by: Matt Rice Royalty Free Music courtesy of Audio Jungle titled: “Life is for living” by andyslatter
Views: 27870 Escoffier Online
Interviewing Tips
 
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Escoffier Online's Chef Mark Dowling gives tips on how to prepare for an interview in the culinary or pastry industry. For more information on what employers look for please visit http://www.escoffieronline.com/what-employers-look-for/
Views: 48231 Escoffier Online
Preparar Berenjena a la Parmesano
 
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FULL RECIPE BELOW Conozca nuestros trucos y sugerencias para hacer un berenjena al parmesano absolutamente deliciosa con nuestro chef de artes culinarias por Internet. BERENJENA A LA PARMESANO RECIPE: http://www.escoffieronline.com/how-to-make-eggplant-parmesan/ Ingredients 3 eggplants 12 oz flour 8 eggs 6 fl oz milk 1 lb seasoned breadcrumbs 32 oz tomato sauce 18 oz mozzarella cheese 12 oz Parmesan cheese 1 oz fresh parsley, chopped 1 oz fresh oregano, chopped Preparation 1. Peel and slice the eggplant into rounds a half inch thick and soak them in some cold water that is seasoned with salt and a little sugar. Soak the eggplant slices for approximately 10 minutes and remove. 2. Pat the eggplant dry with a paper towel and bread in the flour, egg wash and bread crumbs. Pan fry the slices over medium heat until golden brown and crispy. 3. Remove them from the pan, put on a paper towel lined plate and season with salt and pepper. In a shallow baking dish spoon some tomato sauce with the fried eggplant and top each slice with mozzarella and parmesan cheese. 4. Bake or broil to melt the cheese and brown it slightly. Then finish the eggplant with some freshly chopped parsley and oregano. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 576680 Escoffier Online
How To Make Peach Melba
 
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FULL RECIPE BELOW Break out your food processor and follow along as we show you how to make Escoffier’s legendary dessert, Peach Melba. Initially made for the famous Australian opera singer, this dish more than lives up to its name. PEACH MELBA RECIPE: http://www.escoffieronline.com/how-to-make-escoffiers-legendary-peach-melba-recipe/ Peach Melba: 1 ½ cups water 1 ¾ cups sugar 2 tbsp lemon juice ½ tsp vanilla extract 4 peaches 1 pint vanilla ice cream Raspberry Sauce: 1 ½ cups fresh raspberries 2 tbsp confectioner’s sugar ½ tbsp lemon juice Combine water, sugar, lemon juice and vanilla extract into a large saucepan and heat on low until sugar has dissolved. Increase heat to medium and bring to a boil. Let cook at boiling for about 3 minutes and then turn back down to a simmer. Cut peaches in half. Place in the syrup and let poach for about 2 to 3 minutes per side. Test doneness with a knife. When finished poaching, remove to a plate. After the peaches have cooled, peel off the skin and remove the stones. Set aside. For the raspberry sauce—combine all ingredients in a food processor or blender and puree until very smooth. Strain through a colander and into a container. Assemble the dish by putting 2 peach halves in a bowl along with a scoop of the ice cream. Spoon the raspberry sauce generously on top and serve immediately. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Special Thanks: Talent: Lauren Nolan of Lake Shore Lady Shot and edited by: Matt Rice Royalty Free Music courtesy of Audio Jungle titled: “Spanish Nights” by Funkyleads
Views: 8910 Escoffier Online
History of Auguste Escoffier
 
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This short video covers some of the historical relevance of the great chef Auguste Escoffier and his impact on the modern kitchen. Also highlighted are the culinary schools that bear his name: Auguste Escoffier School of Culinary Arts
Views: 78690 Escoffier Online
How To Make Sauce Espagnole
 
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Get this recipe: http://www.escoffieronline.com/how-to-make-sauce-espagnole/ In this online cooking class, we teach you how to make one of Escoffier's prized posessions, Sauce Espagnole. Take the recipe, use our skimming techniques and cooking techniques, and it'll be sure to come out perfectly every time.
Views: 48507 Escoffier Online
Escoffier Online Cooking School
 
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I thoroughly enjoyed the Escoffier Online Cooking School. I love to cook, but never applied theory to my skill, and I learned I had a lot to learn. I'm a full time professional so I became a weekend cooking enthusiast. I often cooked meals for assessment during the week for dinner. As the program progressed so did I. I would recommend Escoffier Online School of Cooking for anyone who is looking to increase their skill level as a home chef, or for those who want to pursue a career in cooking and receive a certificate. I had regular access to chef mentor Mark as well as live webinars, and contact with other students in my class. I'd recommend Escoffier to friends and those looking to perfect their cooking skills. My biggest regret- the courses ended. I look forward to enrolling in other Escoffier cooking courses. Cooking is a passion. I've found mine! Bon Apetit Anne Gulotta Learn more about Escoffier Online at http://www.escoffieronline.com/
Views: 14704 Escoffier Online
Avocado Panna Cotta
 
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FULL RECIPE BELOW This simple Italian dessert gets a modern spin with one of our favorite fruit: avocado. Learn how to make it with our pastry chef in this video. AVOCADO PANNA COTTA RECIPE: http://www.escoffieronline.com/avocado-panna-cotta/ Ingredients ½ oz powdered gelatin 2.5 cups whole milk 2 cups heavy cream ¾ cup sugar Zest of 1 lemon 1.5 tbsp vanilla extract 1 ripe avocado Directions 1. Bloom gelatin over half of the milk and let sit for 5 minutes. In a small saucepan, bring the rest of the milk, cream, sugar, lemon zest and vanilla to a boil. Remove from heat. Add gelatin mixture and whisk until thoroughly dissolved. Strain then cool over an ice bath for 10-15 minutes. 2. In a blender, process the avocado pulp with half of the cream until smooth. Add the rest of the cream and puree again until smooth. Pour into mason jars, ramekins, or stemware and allow to set in the cooler, uncovered, for at least 2 hours. Serve cold garnished with whipped cream, wafers, cookies or lemon zest. Panna cotta will keep for 3 days. Need an app to help you convert your recipes in the kitchen?https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit:http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 5957 Escoffier Online
How To Make Swiss Buttercream
 
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FULL RECIPE BELOW With a meringue base, swiss buttercream icing is the perfect icing to hold up to the heat! Learn how to make it with our pastry chef in this video. SWISS BUTTERCREAM RECIPE: http://www.escoffieronline.com/how-to-make-swiss-buttercream/ SWISS BUTTERCREAM Ingredients 8 oz super fine sugar 4 oz egg whites 14 oz butter at room temperature 1 tsp vanilla extract Preparation 1. Warm the sugar and eggs whites over a double boiler until they reach 120 degrees F. Whip on a stand mixer until they form a stiff peak. 2. Slowly add the room temperature butter and whip. Add the vanilla extract and continue to whip until light and fluffy. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 13989 Escoffier Online
How To Make Fish Tacos
 
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FULL RECIPE BELOW Learn how to make some delicious fish tacos with a zesty cilantro-lime crema for a South-of-the-Border meal everyone can agree on. This recipe has all the flavor and none of the calories! TILAPIA FISH TACOS RECIPE: Fish Tacos Ingredients 1 pound white fish like snapper, tilapia, mahi mahi or cod 1 tbsp cumin 1 tbsp coriander 1/2 tbsp smoked paprika ½ tsp fine black or white pepper ½ tsp salt or more to taste ½ tbsp garlic powder 1 head purple or green cabbage, shredded 1 package corn tortillas Lime Cilantro Sauce Ingredients 1/3 cup fresh cilantro, chopped 6 tbsp Greek yogurt 1 tsp grated lime 1 tbsp lime juice Pinch salt to taste 1 small garlic cloves, minced Directions 1. Preheat oven to 425F. 2. In a small mixing bowl, combine all spices for fish well. Coat both sides of fish well and evenly with spice mixture. 3. Lightly grease a 9X11 baking dish with olive oil or cooking spray and place fish in, trying not to overlay as much as possible). Use two separate dishes if space is an issue. Bake for about 10 minutes. 4. While fish is baking, make cream sauce. Combine all ingredients in a small mixing bowl, mix well and set aside. 5. Place in a bowl and shred fish into smaller pieces. 6. Put an even amount in each taco and top with shredded cabbage and cilantro lime sauce. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Special Thanks: Talent: Lauren Nolan of Lake Shore Lady Shot and edited by: Matt Rice Royalty Free Music courtesy of Audio Jungle titled: “Spanish Nights” by Funkyleads
Views: 28254 Escoffier Online
How To Make Toffee
 
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FULL RECIPE BELOW With the right tools and a bit of time, you can be a toffee making pro on your first time! TOFFEE RECIPE: http://www.escoffieronline.com/how-to-make-toffee/ Ingredients 1 2/3 cup sugar ½ water ¼ cup light corn syrup 8 oz butter ¾ teaspoon baking soda ¾ teaspoon salt 1 lb chocolate for coating 12 oz pecan, chopped Directions 1. Bring the water and sugar to a simmer and add the corn syrup. Boil until the mixture reaches about 250-260 degrees F. Slowly add the butter and stir until incorporated and bring back to a boil until the mixture turns a light brown color and reaches 280-285 F. 2. Pour on to a silpat or lightly oiled pan. Let cool and then cover with chocolate and chopped nuts. Break into desired sized pieces. Learn how to temper chocolate here: https://www.youtube.com/watch?v=N1SyRIT0wHs&t=2s Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 1701 Escoffier Online
The Ultimate S'mores Pie
 
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FULL RECIPE BELOW Behold, the ultimate summer dessert. Follow along with our host in this online baking class as she shows you how to make this picture-perfect s'mores pie. ULTIMATE S'MORES PIE RECIPE: http://www.escoffieronline.com/the-ultimate-smores-pie/ Crust Ingredients 11 graham cracker sheets 7 tbsp butter, unsalted and melted 1 pinch salt Filling Ingredients 6 oz semisweet chocolate, roughly chopped 6 oz milk chocolate, roughly chopped 2 ½ tbsp butter, unsalted and diced into 1 inch cubes 2 tbsp sugar 2/3 cup heavy cream 1 pinch of salt Marshmallows for garnish Directions 1. Preheat oven to 375F. Using a food processor, pulse graham crackers until finely chopped. Add in the melted butter and pulse a couple more times until mixed. Firmly press mixture to bottom and sides of a 9-inch pie plate. Bake for about 8-10 minutes. Remove and let cool completely before adding filling. 2. In a large mixing bowl, add in the chopped chocolate, butter and pinch of salt. In a saucepan, heat cream and sugar over medium low heat until it just begins to simmer. Pour cream into chocolate and mix until all the chocolate is thoroughly melted. Pour chocolate mixture into chilled pie crust. Cover with tinfoil and let chill for about an hour. 3. When pie is ready to be served, top chocolate with marshmallows, firmly planting them in the filling. Fill the entire pie with marshmallows. Place under oven broiler for approximately 30 seconds or until marshmallows have browned. A kitchen torch can also be used in lieu of the broiler. 4. Serve! Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 3903 Escoffier Online
How To Make Corn Masa
 
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FULL RECIPE BELOW Learn how to make their own corn masa with this online cooking class with our culinary chef. Homemade tamales or tortillas will never have tasted so good! CORN MASA RECIPE: http://www.escoffieronline.com/how-to-make-homemade-corn-masa/ Ingredients: 4 cups Dry white or yellow corn 4 Tbsp. Calcium Hydroxide (cal) 8 Cups of water Procedure: 1. Place the corn in a colander and rinse under cold water. This step just helps rinse away any dust pesticides that might be coating the corn. 2. Prepare the lime mixture; add water to a large (at least 4 quart) noncorrosive pan. Place the pan over high heat and add the lime (Cal) and stir until it is dissolved. 3. Boil the corn; add the corn into the lime water, stirring gently. Use a slotted spoon and remove any kernels that float to the top of the water. Allow the water to boil then reduce the heat to a simmer, allow boiling 15 minutes. Remove the pan from the heat and allow the corn to soak. Allow soaking, covered, overnight. 4. Wash the corn; this step is very important. If you don't rinse and clean the corn properly your dough will be yellow and taste like lime. Pour the corn into a colander and place it under cold running water. Use both your hands and rub the corn between your hands to loosen any hulls still attached to the corn. 5. Grind the (Nixtamal) you may use your food processor. Tip: You can find calcium hydroxide (Cal) at any Hispanic supermarket in the spice section. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 53959 Escoffier Online
Types of Mushrooms
 
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Chef Thomas gathered various types of mushrooms in order to explain the different flavors common mushrooms add, how each variation is typically prepared as well as which cultures have been known to utilize them and for what purpose. This video will get you started in cooking with common mushrooms, and our online culinary class will make sure you always choose the right one. We are teaching the world to cook. Learn more about Escoffier Online: http://www.escoffieronline.com/
Views: 45871 Escoffier Online
How To Sear Scallops
 
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FULL RECIPE BELOW We all know how easy it is to overcook scallops. Never fear, however, because with this easy searing technique you can have a fail proof way to cooking perfect scallops. Watch the video and learn how! SEARED SCALLOPS RECIPE: http://www.escoffieronline.com/how-to-sear-scallops/ Seared Scallops 4 fresh scallops Salt and pepper to taste 1 tbsp olive oil Directions 1. Heat a non-stick pan over medium heat. 2. Season both sides of the scallop with a sprinkle of salt and pepper. 3. Add oil to the pan and let it get hot for about 20 seconds. 4. Add the scallops and let them cook for about one minute, without touching them. After about a minute, the bottom should be nice and browned. 5. Flip to the other side and cook for an additional 60-70 seconds or until that side browns the same as the first. 6. Remove from heat and serve. Garnish with balsamic reduction and fresh parsley Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts SPECIAL THANKS: Talent: Lauren Nolan of Lake Shore Lady http://www.lakeshorelady.com/ Shot and edited by: Matt Rice Royalty Free Music: "Corporate" - yourtunes
Views: 14324 Escoffier Online
Salsa Holandesa
 
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Cremosa, mantecosa, un poco ligeramente picante y totalmente deliciosa, no es de extrañar por qué la salsa holandesa es una de los mejores. En la clase de cocina en vivo en línea del Miércoles, el chef Cesar te llevara a través de todo lo necesario para hacer la mejor salsa que haya tenido. http://www.escoffieronline.com/la-madre-de-todas-las-salsas-holandesa/
Views: 59698 Escoffier Online
How To Make The Best French Toast
 
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FULL RECIPE BELOW Nothing says breakfast like a big pile of french toast smothered in powdered sugar, syrup and fresh berries. Learn how we add a twist to ours in this recipe video! FRENCH TOAST RECIPE: http://www.escoffieronline.com/how-to-make-the-best-french-toast/ Ingredients 4 slices brioche, challah or white bread ½ tsp cinnamon, ground 1/8 tsp ground nutmeg 1 tbsp white sugar 2 tbsp butter 2 eggs 2 tbsp milk ¼ tsp vanilla extract Fresh berries for garnish Powdered sugar for garnish Directions 1. Whisk eggs, milk, spices and vanilla together until well incorporated. 2. In a pie plate or baking dish, add egg/milk mixture. Dip bread in mixture twice to make sure it’s well incorporated. 3. Heat butter in a skillet or pan on medium heat. When melted, add bread to skillet and cook until each side is golden brown. Serve with syrup, ice cream or chocolate sauce for a decadent breakfast! (insert recipe) Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Royalty Free Music courtesy of Audio Network titled: “So Saucy” by Keith Beauvais
Views: 50623 Escoffier Online
Top 5 Spices To Have In Your Kitchen
 
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Escoffier Online's Chef Fernando discusses the top 5 spices every chef should have on hand in the kitchen. To learn more about spices by taking a free online course please visit http://courses.escoffieronline.com/shop/world-flavors-salt-spices-and-herbs-online-training-course/
Views: 25439 Escoffier Online
How To Make Chicken Piccata
 
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FULL RECIPE BELOW Follow along with our culinary chef as he shows you how to make the staple Italian dish, chicken piccata. With the flavors of high-end rustic cuisine without all the complicated steps or long cook times, this dish is a winner in our cookbook! CHICKEN PICCATA RECIPE: http://www.escoffieronline.com/how-to-make-chicken-piccata/ Ingredients 2 skinless and boneless chicken breast ½ cup of chicken stock ¼ cup capers, rinsed 1/3 cup fresh parsley, chopped 3 tbsp white wine 2 garlic cloves, minced 2 lemon wheels 3 tbsp unsalted butter 1 1/2 tbsp olive oil All purpose flour, for dredging Sea salt and black pepper Preparation 1. Remove the fat around the chicken breast and cut in half lengthwise. Place chicken breast over cutting board, place plastic wrap over the chicken and pound lightly. 2. Season with sea salt and black pepper. Dredge chicken in flour and shake off excess. 3. In a skillet over medium heat, add olive oil and half the butter. When butter and oil start to sizzle, add the chicken pieces and cook for 3 minutes. When chicken is browned, flip and cook other side for a couple minutes. Remove chicken from pan and transfer to a plate. 4. Add chopped garlic to the pan and sautée without browning-about 2 minutes. Deglaze the pan with white wine, add lemon wheels, chicken stock and capers. Bring to a boil scraping up brown bits from the pan for extra flavor. Check for seasoning, return the chicken to the pan and simmer for 3 minutes. Add the rest of the butter to thicken the sauce, add the chopped parsley, and remove the chicken to a platter. Pour the sauce over the chicken and serve. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 13030 Escoffier Online
Camarones al Ajillo
 
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FULL RECIPE BELOW En esta clase de cocina en línea nuestro experto culinario te estará enseñando cómo hacer este sabroso platillo italiano, camarones al ajillo. Este plato exquisitamente preparada es tan fácil como lo es delicioso. Es todo un ganador! Camarones al Ajillo RECIPE: http://www.escoffieronline.com/preparar-camarones-al-ajillo/ 1 ½ lb large shrimp, peeled and deveined 1 tsp sea salt 6 large garlic cloves, peeled and sliced into thin rounds 1 tsp dried oregano ½ tsp crushed red pepper flakes ½ tsp grated lemon zest ½ cup olive oil ½ cup dry vermouth 4 tbsp butter, cut into small cubes Fresh lemon juice to taste Chopped parsley for garnish 1. Toss the shrimp in a mixing bowl with the salt, sliced garlic, oregano, red pepper flakes and lemon zest. 2. Heat half of the olive oil in a large skillet (preferably cast iron) over high heat until hot but now smoking. Sauté the shrimp in batches, taking care not to have too many pieces in the pan at a time. Turn the shrimp to lightly brown on both sides. 3. As each piece of shrimp is browned, remove it and place in a side sih. It may be necessary to add more oil as you go along. 4. De-glaze the pan with dry vermouth, scraping the bottom with a wooden spoon to remove all the browned bits. Return shrimp to the pan to reheat, tossing with the butter pieces, lemon juice and additional salt to taste. 5. Transfer the hot shrimp to a warmed serving platter, garnish with chopped parsley and serve. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 298452 Escoffier Online
Top 10 Kitchen Safety Tips
 
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Being aware of the top 10 safety and sanitation tips for the kitchen is important when working in a professional kitchen or while working in your home kitchen. In no particular order here are Chef Fernando's top 10 kitchen safety tips. To learn more about the Escoffier Online programs, visit http://www.escoffieronline.com/programs/
Views: 66374 Escoffier Online
Banana Nutella Pancakes
 
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FULL RECIPE BELOW: http://www.escoffieronline.com/banana-nutella-pancakes/ Revamp your pancakes by stuffing it with Nutella and bananas. Make a perfectly fluffy pancake stuffed to the brim with creamy, chocolatey Nutella! BANANA NUTELLA PANCAKES RECIPE: Ingredients: 1 jar Nutella 2 cups AP flour 2 tsp baking powder 1 tbsp sugar 2 eggs 1 ½ to 2 cups milk 1 tsp vanilla extract 3 tbsp butter, melted 1 banana, sliced thinly into discs Pinch of salt Directions: 1. On a baking tray lined with parchment paper, smear 1 tablespoon of Nutella in a circle about 2 inches wide. Repeat until 6 discs have been made. Place parchment in freezer for about one hour or until the Nutella is completely frozen and peels easily from parchment paper. Keep them in the freezer until you’re ready to use them. 2. Whisk together the dry ingredients into a bowl. Make a well in the center and add in the wet ingredients, reserving two tablespoons of the melted butter. Whisk the wet and dry together until combined and lump free. Do not overmix. 3. Drizzle some of the melted butter over a griddle or frying pan. 4. Add about ¼ cup of batter to the griddle in one spot and another ¼ cup batter to another. Quickly add in a couple of slices of banana and grab a Nutella disc from freezer for the pancake, then top with a little more batter-enough so the Nutella is covered. Cook for about a minute, or until bubbles start to form around the edges. Be careful to not flip the pancake too early. Cook the other side for about 30 seconds or until golden brown. Remove each pancake to a plate and repeat until all the Nutella discs have been used. 5. Garnish with powdered sugar, drizzled Nutella and more banana slices. For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8
Views: 4146 Escoffier Online
How To Make A Linzer Torte
 
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FULL RECIPE BELOW Learn how to make the famous Linzer torte with our online pastry school chef in this video tutorial. As the oldest cake in the world, it has to have something going on for the recipe to have lasted this long. LINZER TORTE RECIPE: http://www.escoffieronline.com/how-to-make-a-linzer-torte/ Ingredients 3 cups raspberry filling 2 ½ cups all-purpose flour 1 ¾ cups ground almonds and hazelnuts 1 ¾ sticks unsalted butter 1 cup sugar 1 tbsp cinnamon ½ tsp salt ¾ tsp baking powder 1 tbsp vanilla 1 ½ teaspoons citrus zest ( lemon, orange or both) 2 eggs ½ cup apricot preserves 3 tbsp water Directions 1. Cream the butter, sugar and citrus zest, mix in the eggs and vanilla until incorporated. In a separate bowl, mix the ground nuts, flour, salt, cinnamon and baking powder. Add the dry mixture to the butter mixture about ½ at a time. Chill for about an hour until dough is well chilled. 2. Roll to about 3/8 “inch thickness and line a 11.5” tart pan. Spread the raspberry filling to about ½ inch thickness. Roll the dough for the top and cut in 1” thick strips and place on raspberry filling making the lattice design. Bake at 350F degrees until the top is set and the edges turn a medium brown color. Cool. Prepare the glaze by warming the preserves and water and straining. Brush the preserves on the tart and decorate as desired with whipped cream and fruit. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 2250 Escoffier Online
How To Make Homemade Hot Giardiniera
 
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FULL RECIPE BELOW No need to take a trip all the way to the Windy City to enjoy one of the best culinary concoctions to come out of it! Just follow along with us in this online cooking class and you’ll be enjoying delicious hot giardiniera at home in no time! HOT GIARDINIERA RECIPE: http://www.escoffieronline.com/how-to-make-hot-giardiniera/ Ingredients: 2 green bell peppers, diced 2 red bell peppers, diced 8 fresh serrano peppers, sliced 1 celery stalk, diced 1 medium carrot, diced 1 small onion, chopped ½ cup fresh cauliflower florets ½ cup salt 2 garlic cloves, finely chopped 1 Tbsp. dried oregano 1 tsp. red pepper flakes ½ tsp. black pepper 1 950z) jar pimiento stuffed green olives, chopped 1 cup white vinegar 1 cup olive oil Directions: 1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. 2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 34412 Escoffier Online
Chocolate Chip Banana Bread Recipe
 
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FULL RECIPE BELOW Banana bread is a rich, sweet quick bread that has become a household baking staple. Add chocolate chips and you have the perfect treat! CHOCOLATE CHIP BANANA BREAD RECIPE: http://www.escoffieronline.com/how-to-make-chocolate-chip-banana-bread/ ¼ cup vegetable oil 1 ½ cups AP flour 3/4 cup sugar 1 tsp baking soda ½ tsp salt 2 eggs, lightly beaten 3 ripe bananas, mashed 1 cup chocolate chips 1. Preheat oven to 350F. 2. Grease an 8.5 inch X 4.5 inch loaf pan. 3. In a large bowl, whisk together the flour, sugar, salt and baking soda. Ad in the bananas, eggs and oil and mix well. Fold in the chocolate chips and pour the batter into the greased pan. Bake for about 65 minutes or until a knife comes out clean. 4. Let the loaf cool in the pan for at least 10 minutes. Let it finish cooling outside of the pan for another 10 minutes. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Royalty Free Music courtesy of Audio Network titled: “Light Water” by Lincoln Grounds
Views: 6336 Escoffier Online
How To Make Butter Mints
 
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FULL RECIPE BELOW The perfect after-dinner treat, butter mints can be made at home with just a couple of easy steps! BUTTER MINTS RECIPE: http://www.escoffieronline.com/how-to-make-butter-mints/ Ingredients 14 tbsp unsalted butter ½ tsp mint extract 1 ½ tbsp cream 1 lb powdered sugar Directions 1. Cream the butter, cream and mint extract . Add the sifted powdered sugar. Color and form as desired. 2. The mints can be rolled into ½ inch logs and cut into ½ inch pieces. Dry for 2 days at room temperature. 3. For a softer mint refrigerate and serve chilled. A small amount of powdered sugar can be substituted with cocoa powder for a chocolate mint. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 9600 Escoffier Online
For Grace - An Introduction From Chef Curtis Duffy
 
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Created for a private screening for our culinary schools, this introduction by Chef Curtis Duffy of Grace Restaurant in Chicago explains how the film "For Grace" can inspire others in the industry to pursue their passions, how important Escoffier’s legacy is on the industry and some advice on how to be successful in the culinary arts industry. Watch For Grace: http://www.forgracefilm.com/ Learn more about Curtis Duffy and Grace Restaurant: http://www.grace-restaurant.com/
Views: 2834 Escoffier Online
Preparar Pollo Marsala
 
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Get the recipe: http://www.escoffieronline.com/preparar-pollo-marsala/ En este curso culinario en línea, te enseñamos cómo hacer el delicioso plato italiano, Pollo Marsala. Pocas cosas saben tan bueno por ser tan fácil de preparar.
Views: 18731 Escoffier Online
Naturalist Plating
 
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In this online cooking class, we explore the intricate and visually pleasing plating style called naturalistic to enhance all of your meal styling techniques.
Views: 3720 Escoffier Online
Alumni Success Story: From Online Student To Bakery Owner
 
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Escoffier Online graduate Kim Washington’s success story is one that speaks volumes about the lengths our students can take their education. Now a successful business owner, Kim couldn’t be in a better place than she is now. Learn from real chefs right from your own kitchen with Escoffier Online's pastry fundamental program: http://www.escoffieronline.com/programs/baking-pastry/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 3254 Escoffier Online
Learn How To Cook Crispy Pig Tail With Chef Curtis Duffy
 
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Chef Curtis Duffy of Grace Restaurant in Chicago prepares one of his signature dishes-Crispy Pig Tail with Chicharrón & Braised Endive. Interested in the Culinary Arts? Learn about our online culinary programs: http://www.escoffieronline.com/programs/ Learn more about Grace Restaurant: http://www.grace-restaurant.com/
Views: 13473 Escoffier Online
How To Make Gluten Free Savory Galettes
 
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FULL RECIPE BELOW We’re making this elegant gluten-free savory galette from scratch in this detailed online cooking class. Follow along as we show you how to dominate a GF pie crust and assemble some simple ingredients into an exquisite piece of culinary art. GLUTEN-FREE SAVORY GALETTES RECIPE: http://www.escoffieronline.com/how-to-make-gluten-free-savory-galettes/ Gluten-Free Pie Dough 3 tbsp buttermilk 1 egg 1 tsp salt ½ cup rice flour 4 tbsp cornstarch 4 tbsp tapioca flour ½ tsp xantham gum 12 tablespoons butter (very cold) 1. Whisk together the buttermilk, egg and salt. Set aside. 2. Combine the rice flour, cornstarch, tapioca flour and xantham gum in a large bowl. Cut the butter into medium dice (3/8” X 3/8”). Then cut the butter into the flour mixture until the pieces are the size of a pea. This can be done with knives or using a pastry cutter. 3. Add the buttermilk mixture slowly and mix just until the dough comes together. Wrap the dough in plastic and chill at least 1 hour before using. Gluten-Free Savory Galettes I recipe gluten-free pie dough (above) 1 cup ricotta cheese 4 garlic cloves, minced 1 tbsp fresh thyme, chopped 2 medium tomatoes, sliced thin 2 small zucchini, sliced thin 1 large egg 2 tbsp water Salt and pepper to taste 1. Preheat oven to 350F. 2. Combine ricotta, thyme and salt and pepper in a bowl. 3. Mix garlic in with zucchini and tomatoes, tossing together until garlic is incorporated well. 4. Roll out pie dough and cut into 5 inch rounds. Re-roll dough until all the dough is used. 5. Place 3 tbsp of ricotta mixture in the center of the rounds. Layer veggies on rounds, leaving an inch border of dough on the outside of each. Season with salt and pepper. 6. Fold the edges up and on top of the vegetables, leaving the center exposed. 7. Whisk together egg and water in a separate bowl and brush with egg wash onto the crust, covering completely. 8. Bake for about 30-45 minutes or until vegetables are tender and the crust is golden brown. 9. Serve garnished with some fresh thyme and a drizzle of balsamic reduction. Bon appetit! Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts SPECIAL THANKS: Talent: Lauren Nolan of Lake Shore Lady http://www.lakeshorelady.com/ Shot and edited by: Matt Rice
Views: 7908 Escoffier Online
How To Fabricate Flat Fish
 
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In this online cooking demo, we show you how to fabricate flat fish like flounder and halibut. Learn where to exactly cut to ensure you get the most out of your meat!
Views: 5966 Escoffier Online
How To Make Court Boullion
 
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Get This Recipe: http://www.escoffieronline.com/how-to-make-court-bouillon/ In this tutorial we show you how to make the classic French broth, court bouillon, one of the most widely used French broth recipes. You’re going to always want to have this one on hand after this!
Views: 6142 Escoffier Online
How To Make Carbonara Sauce
 
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For the complete recipe, please visit: http://www.escoffieronline.com/how-to-make-carbonara-sauce/ Learn how to make Carbonara sauce with our culinary arts expert in this recipe video tutorial. Looking for a way to spice up your weeknight meals? Definitely give this one a try!
Views: 80653 Escoffier Online
Cake Assembly
 
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Learn more about our online certificate in baking and pastry program: http://www.escoffieronline.com/programs/certificate-baking-pastry/ In this online pastry course, we are showing you how to layer, fill and ice a cake. Watch out, because there’s a new Cake Boss in town and that person is you!
Views: 28484 Escoffier Online
Preparar Pechuga Rellena
 
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FULL RECIPE BELOW Siga a nuestro chef de la escuela culinaria por Internet mientras le muestra come hacer una pechuga rellena. Esta receta fácil de la cena es un ganador entre semana! PECHUGA RELLENA RECIPE: http://www.escoffieronline.com/preparar-pechuga-rellena/ Ingredients 4 6-8 oz chicken breasts 1 quart chicken stock (for poaching) 4 oz Boursin cheese 8 slices of prosciutto ham 16 leaves fresh spinach 16 pieces of sun-dried tomatoes 1 sprig of fresh thyme (chopped) 1 large portabella mushroom sliced 4 garlic cloves, minced ½ cup white wine ½ cup chicken stock 2 tbsp lemon juice 2 tbsp whole butter 4 tbsp olive oil Salt & pepper Preparation 1. Lay a long piece of plastic wrap over your cutting board. Place chicken breast on the covered cutting board with enough space between them; cover the chicken breast with another piece of plastic wrap. Pound chicken breast into a single thin piece. 2. Season chicken breast with salt and pepper, layer 2 pieces of prosciutto on each chicken breast, divide the cheese between the chicken breast, and add 4 leaves of spinach, some sun-dried tomatoes and portabella mushrooms. 3. Place a small piece of plastic wrap over the cutting board, roll each chicken breast and tighten the ends with the plastic wrap. 4. Add the chicken stock to a pot, bring to a simmer and poach chicken breast for 15 minutes. 5. Remove chicken breast from plastic wrap. Add 2 tbsp of olive oil to a sauce pan and brown chicken breast. 6. Add the rest of the oil to a sauce pan, add the minced garlic, sautéed for one minute and add white wine, reduce the wine by half and add the chicken broth, lemon juice. Thicken the sauce with the whole butter; add fresh thyme, seasoned with salt and pepper. 7. Slice chicken roulade into slices and serve with the garlic wine sauce. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 64651 Escoffier Online
How To Make Lettuce Wraps
 
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FULL RECIPE BELOW: http://www.escoffieronline.com/how-to-make-lettuce-wraps/ The perfect recipe for when you’ve over-indulged just a little bit too much, these lettuce wraps are really a lifesaver when it comes to weeknight dinners. LETTUCE WRAPS RECIPE: 1 tsp olive oil 1 pound ground chicken 3 cloves garlic, minced 1 medium onion, diced 1/4 cup hoisin sauce 2 tbsp soy sauce 2 tbsp rice wine vinegar 1 1-inch piece ginger, peeled and grated 1 8 oz can water chestnuts, drained and diced 1 tsp crushed red pepper Salt & pepper to taste 1 head butter lettuce 1. Heat olive in a large pan over medium heat. Add in ground chicken and onion and crumble using a spatula. Cook until chicken is browned and onion is translucent, about 4 minutes. Add in garlic and cook for another 1-2 minutes until no longer fragrant. 2. Add in hoisin sauce, soy sauce, rice wine vinegar, ginger, water chestnuts and crushed red pepper. Cook for about 2 minutes. Season to taste with salt and pepper. 3. Use the butter lettuce leaves and stuff each one with your filling. Eat like a taco! For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 Music: Fire Dancer: Dave James / Keith Beauvais
Views: 1295 Escoffier Online
Cake Decorating Techniques
 
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Watch Chef Susie, who brings over thirty years of pastry and baking experience to our program, for a free pastry class on cake decorating techniques. She will demonstrate the proper way to ice a cake and show various butter cream piping techniques including the basket weave design, swagging, swiss dots and roses. Take an Online Pastry Program with Escoffier Online: http://www.escoffieronline.com/programs/pastry-arts/
Views: 2129518 Escoffier Online
How To Make Shrimp Scampi
 
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FULL RECIPE BELOW This exquisitely prepared dish is just as easy as it is delicious. Learn how to make it here! SHRIMP SCAMPI RECIPE: http://www.escoffieronline.com/how-to-make-pizza/ 1 ½ lb large shrimp, peeled and de-veined 1 tsp sea salt 6 large garlic cloves, peeled and sliced into thin rounds 1 tsp dried oregano ½ tsp crushed red pepper flakes ½ tsp grated lemon zest ½ cup olive oil ½ cup dry vermouth 4 tbsp butter, cut into small cubes Fresh lemon juice to taste Chopped parsley for garnish 1. Toss the shrimp in a mixing bowl with the salt, sliced garlic, oregano, red pepper flakes and lemon zest. 2. Heat half of the olive oil in a large skillet (preferably cast iron) over high heat until hot but now smoking. Sauté the shrimp in batches, taking care not to have too many pieces in the pan at a time. Turn the shrimp to lightly brown on both sides. 3. As each piece of shrimp is browned, remove it and place in a side dish. It may be necessary to add more oil as you go along. 4. De-glaze the pan with dry vermouth, scraping the bottom with a wooden spoon to remove all the browned bits. Return shrimp to the pan to reheat, tossing with the butter pieces, lemon juice and additional salt to taste. 5. Transfer the hot shrimp to a warmed serving platter, garnish with chopped parsley and serve. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 4887 Escoffier Online
Apple Martini Recipe
 
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Escoffier Online's Chef Mark Dowling demonstrates how to make a sour apple martini. For the easy drink recipe to accompany this video please visit http://www.escoffieronline.com/sour-apple-martini-recipe/
Views: 20969 Escoffier Online
Savory Crepes
 
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FULL RECIPE BELOW Whether it's for breakfast, lunch or dinner, these crepes are a favorite! SAVORY CREPES RECIPE: http://www.escoffieronline.com/savory-crepes/ For Crepes 1 cup AP flour 2 eggs ½ cup milk 1/2 cup water 2 tbsp butter, melted 1/2 tsp salt 1. In a large mixing bowl, mix together the eggs and flour. While whisking, slowly add in the milk and water. Add in the salt and butter and whisk until smooth. Batter should be runny. Refrigerate for at least 1 hour before using for best quality crepes. 2. Heat a large frying pan or crepe pan over medium heat. Lightly oil it with a drizzle of clarified butter or non-stick cooking spray. Using a ladle, pour in some of the batter while tilting the pan so the crepe batter spreads out evenly. 3. Cook crepes for about 1 minute or until the side begin to curl up. Flip and cook for an additional 30 seconds to 1 minute. . 4. Remove crepes to plate and repeat until batter is gone. Savory Crepes Filling 3 vine ripened tomatoes, diced 1 bunch fresh basil, cut in chiffonade 1 lb fresh mozzarella, diced Balsamic reduction to taste Salt & pepper to taste 1. Toss together the tomato, mozzarella and basil. Season with salt and pepper and some balsamic reduction and lightly toss. Spoon in the mixture, being careful not to overfill. Roll one side of the crepe over and then the other for the quintessential crepe shape. Drizzle balsamic reduction over the top and serve. For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8
Views: 12267 Escoffier Online
How To Make Chocolate Mousse
 
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FULL RECIPE BELOW: This week we are making chocolate mousse. Get the recipe for this airy and delicious chocolate mousse recipe. CHOCOLATE MOUSSE RECIPE: 15 oz bittersweet chocolate 9 oz unsalted butter 7 egg yolks 11 egg whites 2 ½ oz granulated sugar 8 fl oz heavy cream 1. Melt the chocolate and butter in a double boiler over low heat, Stir until no lumps remain. 2. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time. 3. Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Whisk one-fourth of the whipped egg whites into the chocolate mixture to lighten, then fold in the remaining whites. 4. Whip the cream to soft peaks. Allow the mousse to cool 90-95F (32C-35C), then fold in the whipped cream. Make sure no streaks of egg white or cream remain. 5. Spoon the mousse into serving bowls and garnish with whipped cream, fresh berries, shaved chocolate or mint. Or chill the mousse completely, then pipe into bowls or baked tart shells. The mousse may also be used as a cake or pastry filling. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/
Views: 2506 Escoffier Online
Preparar Spaetzle
 
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FULL RECIPE BELOW Así que seguir a nuestro chef culinario como te enseñamos cómo hacer spaetzle casero en esta clase de cocina en línea! Se convertirá rápidamente en uno de sus alimentos favoritos. SPAETZLE RECIPE: http://www.escoffieronline.com/preparar-spaetzle/ Ingredients 12 eggs 1 qt water 3 lb flour 2 tsp salt ½ tsp nutmeg 8 oz whole butter Salt and pepper to taste Chopped fresh parsley for garnish Directions 1. Whisk eggs. Add water, flour, salt and nutmeg. Mix by hand until well blended; the batter should be a smooth paste. Add more flour if needed. Cover and refrigerate the batter for one hour. 2. Place the batter in a Spaetzle maker, perforated steam table pan or colander suspended over a large part of salted boiling water. Work the batter through the colander’s holes using a plastic bowl scraper or rubber spatula. The batter should drop into the boiling water. 3. Cook the dumplings in the simmering water until they float to the surface-about 3 or 4 minutes. Remove them with a skimmer and shock them with some cold water. 4. Before serving, sauté the dumpling in butter to heat through. Season and garnish with chopped parsley. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 18137 Escoffier Online
Icing and Cake Decorating
 
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Get the recipe: http://www.escoffieronline.com/icing-and-cake-decorating/ In this pastry tutorial, we show you how to make icing and use it to the best of your advantage when it comes to cake decorating.
Views: 38112 Escoffier Online