for those who burn to learn

12

Feb 2019

Signature Pizza Class

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CLASS DATES:
Sat. May 11, 2019 (3:00-6:30pm)
Fri. June 28, 2019 (5:30-9:00pm)
Fri. July 26, 2019 (5:30-9:00pm)
Sun. September 15, 2019 (3:00-6:30pm)

The Signature Pizza Class is perfect for pizza aficionados. You’ll work with three different doughs using three different flours and cook them in three different ovens (electric, gas, and woodfired). You’ll also have the opportunity to design your own unique pizza using our premium imported cheeses, salamis as well as vegetables and herbs harvested straight from our garden.

Class is hands-on and intimate so you will be sure to leave with recipes and skills you can apply at home.

Appetizer, salad, gourmet pizzas, iced tea and dessert are included.

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19

Dec 2017

Sour Cream Coffee Cake with Chocolate Streusel

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

A rich holiday bundt cake laden with semi-sweet chocolate and toasted almonds. With a short prep time this cake is perfect for the busy holiday season. This cake can be made 3 days ahead and can be stored tightly covered at room temperature.

WATCH JILLYANNA’S APPEARANCE ON WCSH6 BELOW OR CLICK HERE

WATCH JILLYANNA’S APPEARANCE ON WCSH6 BELOW OR CLICK HERE

Sour Cream Coffee Cake with Chocolate Streusel
Serves 12
A rich holiday bundt cake laden with semi-sweet chocolate and toasted almonds
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. Chocolate Streusel
  2. 1 cup chopped toasted almonds
  3. 1 cup semisweet chocolate bits (I prefer 64% Valhrona chopped chocolate.)
  4. 1/2 cup packed light brown sugar
  5. 1 teaspoon ground cinnamon
  6. Pinch kosher salt
  7. Cake and Assembly
  8. Canola spray
  9. 2 sticks unsalted butter, room temperature
  10. 4 cups all purpose flour + 2-3 Tablespoons for dusting the pan
  11. 2 teaspoons baking powder
  12. 2 teaspoons baking soda
  13. 1/2 teaspoon kosher salt
  14. 2 cups granulated sugar
  15. 4 large eggs
  16. 2 cups sour cream
  17. 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray oil into bundt pan and using a pastry brush, thoroughly coat all crevices of the pan. Add a few tablespoons of flour to the pan, shake and tap out excess flour.
  3. Whisk 4 cups all purpose flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat granulated sugar and 2 sticks softened butter in a large bowl until light and fluffy, about 5 minutes.
  4. Add eggs one at a time beating to blend and scraping down sides alternating with sour cream. Add vanilla and beat just to combine.
  5. Transfer half of batter to prepared pan, smooth surface. Sprinkle half of streusel evenly over batter, Scrape in 1/4 batter, smooth surface, and sprinkle with remaining streusel. The dough should fill 2/3 of the pan. (The remaining batter is enough to fill a mini bundt pan if you want to bake it and give it as a small gift!)
  6. Bake cake until golden brown and a tester inserted into the center comes out clean, about 45 minutes.
  7. Transfer pan to a wire rack and let cool in pan 20-30 minutes before inverting onto wire rack. Let cool completely. Then reinvert cake onto cake plate.
Notes
  1. You will need a 12-15 cup nonstick Bundt pan. Mine is made made by Nordic Ware. Be sure not to overfill your bundt pan. And do check it after 45 minutes with a toothpick.
  2. After you remove the cake from the oven, remember to wait no longer than 20-30 minutes before inverting the cake onto a rack to cool. Some of the topping will fall off. Don't worry. Most of the streusel will stick. After the cake is cool, reinvert it onto a cake stand. If not using immediately, wrap the cake thoroughly with plastic wrap. Cake can be made 3 days ahead and can be stored tightly covered at room temperature.
Adapted from Bon Appétit
Adapted from Bon Appétit
Jillyanna's Cooking School http://www.jillyannas.com/

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    10

    Dec 2017

    Potato Pancake with Pan Fried Chicken and Lemon Butter Sauce

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

    If you want to make people of all ages happy at Hanukkah, this panfried entree, cooked quickly in good olive oil, is the way to go. The grated potato that tops the chicken in this dish is missing a few  ingredients (matzo meal, grated onion, potato starch, schmalz and egg) so it certainly is not a traditional latke. But the potato doesn’t need fillers when the real goal is to create a lacy and crisp pancake that perfectly complements the slender breast upon which it rests. Instead of serving this dish with applesauce, I like to serve it with a lemon butter sauce and a simple green salad strewn with toasted almonds and thinly sliced crisp apples. 

    Butterflying the seasoned chicken breasts and trimming away excess fat is the secret to this dish. Each of your raw trimmed chicken fillets should weigh approximately 2 ounces and measure about 4 inches in length and 3 inches in width. The grated potato should provide a protective nest that is at least as long and slightly wider than the fillet. For best results, preheat your cast iron pans (To serve four people at the same time, you will need two 9 inch cast iron pans).  Add olive oil to the hot pans and wait a moment or two till the oil shimmers. Then add grated potatoes. Russets, by the way are high in starch content and really are the best choice for this dish.

    WATCH JILLYANNA’S APPEARANCE ON WCSH6 BELOW OR CLICK HERE

    WATCH JILLYANNA’S APPEARANCE ON WCSH6 BELOW OR CLICK HERE

    Potato Pancake with Pan Fried Chicken and Lemon Butter Sauce
    A perfect pan fried Hanukkah meal
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    Cook Time
    15 min
    Total Time
    1 hr
    Cook Time
    15 min
    Total Time
    1 hr
    Ingredients
    1. 2 skinless and boneless chicken breasts, butterflied and trimmed so that each butterflied portion is about 4 inches in length and 3 inches in width
    2. Sea salt and freshly ground black pepper
    3. 1/2 cup all purpose flour, for dredging
    4. 4 tablespoons unsalted butter
    5. 1/2 cup extra virgin olive oil
    6. 2 tablespoons fresh lemon juice
    7. 1/2 cup chicken stock
    8. 1/3 cup fresh parsley, chopped
    9. 2 Russet Potatoes
    Instructions
    1. Season both sides of chicken with salt and pepper.
    2. Dredge one side of chicken in flour and shake off excess.
    3. Heat a 9 inch cast iron skillet over high heat. Add 1/4 cup oil to pan. When oil shimmers, add two nests of coarsely grated potato (about 1/4 cup of potato per nest). Spread nests so that they are about 5 inches in length and four inches in width.
    4. Turn heat down to medium and add seasoned breasts to potato nests, flour side up. Cook undisturbed until potatoes are brown all over (about 2-3 minutes). Carefully slide a fish spatula under the crisp potato nest and flip chicken potato combo over. Allow chicken to cook for two minutes at medium heat. Season crispy potato top while chicken is cooking.
    5. Remove and transfer to platter.
    6. Turn up heat, add 3 tablespoons olive oil and repeat the cooking process and flipping technique and add finished fillets to the platter.
    7. Pour out some of the oil from the pan. Then return to heat and add lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan. Reduce liquid until there is about 1/3 cup of liquid left. Add 4 tablespoons butter and whisk vigorously. Spoon about 3 tablespoons of sauce on to plates. Place chicken fillets on top of sauce and garnish with chopped parsley.
    Notes
    1. To butterfly the breast, put the chicken on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. When you open the sliced breast, it should resemble a butterfly.
    2. Grate the potatoes by hand (on the coarse side of a box grater) just before you are ready to cook the dish as they will oxidize quickly and turn grey and then brown.
    3. This dish comes together even more quickly if you use two cast iron pans. Then all four chicken fillets finish cooking at about the same time.
    4. The trimmed fillets are small and this panfried treat is addictive, so you may need to make extras!
    Jillyanna's Cooking School http://www.jillyannas.com/

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