Class Essentials

Jillyanna's Passion

15

Jun 2015

Pan-Fried Duck Breast With Sweet and Sour Cherry Sauce

Posted by / in Class Essentials, Into the Fire Blog, Recipes, WCSH6 /

FEATURED ON WCSH 6 MORNING REPORT

My family adores duck. We love the taste of the meat, the texture of it, the color of the breast when it is cooked medium rare. We love rich, brown duck stock, especially when it is reduced and integrated into a fruit sauce. And we love duck fat. It’s the best thing that ever happened to potatoes. Duck is a great alternative dish to serve at Thanksgiving. Cook a small turkey and several duck breasts and every member of my family is happy. And one more thing, if you want to make my brothers or my dad particularly pleased, give them duck on Father’s Day. Here’s my favorite recipe for duck breast served with a sweet and sour cherry sauce. Special thanks to Chef David Tanis for coming up with this twist on an old classic.

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24

Mar 2015

Divine Buttermilk Biscuits Recipe for Easter Brunch

Posted by / in Class Essentials, Holidays, Into the Fire Blog, Recipes, WCSH6 /

FEATURED ON WCSH 6 MORNING REPORT

My dear friends from North Carolina and Tennessee think that a Yankee cannot make a proper buttermilk biscuit. They believe this because the best Southern biscuits are tender, delicate things that are almost always made with soft red winter wheat, low in protein, low in gluten. There are several southern flours that fit this description, but the most well-known is White Lily Flour. This white powdery stuff is easy to lay your hands on if you live south of the Mason-Dixon line. I’ve tried all the best places in New England, including King Arthur in Vermont, and I can’t get the revered and refined White Lily Flour unless I order it on Amazon. This is why I order it on Amazon. You can still make the recipe I’ve included with all purpose flour or a combination of all-purpose flour and cake flour (cake flour is lower in protein than all purpose flour) and the biscuits will still be delicious, but they may not be quite as light and fluffy as the ones made exclusively with soft red winter wheat.

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12

May 2013

It All Began in Napoli

Posted by / in Class Essentials, Into the Fire Blog /

People often ask me why I traveled all the way to Naples, Italy to study pizza making. Sometimes, because of the tone of their voices, I have felt these inquisitive folks were leaving other, more pointed questions unspoken:
1. Is pizza making so complex that you need to leave the USA to learn the skills?

2. Aren’t there tons of pizza joints and pizza schools in every town in America that do an adequate job?

3. There is a shortage of pizzaiolos in Italy right now. Are you trying to get work in Italy?

 I actually find relevant, pointed questions refreshing–so here are my answers.

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