What are people saying?

Check out what people are saying about their experiences at The Cooking School at Irwin Street!

 

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This Just In!

You think to yourself,  “All kids love ice cream…”
We’d love to agree, but unfortunately there are kids out there who have never even had a scoop of ice cream.
Step in Joyscream, Jake’s Ice Creams and Sorbets’ non-dairy alternative that’s safe for the lactose intolerant, diabetic, and vegan.
Donate today and give scoop of Joyscream to a patient in Children’s Healthcare of Atlanta.
Joyscream – Possibly the world’s healthiest ice ‘cream’
www.indiegogo.com
If you join us on our journey…to bring healthy ice cream to the masses…you will become a part of something life changing…tummy tickling…joyful!

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Favorite Things

Our dear Chef Shelley Chapman has moved on to the Big Apple but she has left behind her legacy with her amazing recipe collection now available in Kindle addition.  Shelley was a wonderful addition to the Cooking School at Irwin Street where she taught her Tantric Taste and Global Flexitarian classes for many happy students.

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We Recommend…

This is our first recommendation and one of our faves from one of our favorite chefs, our friend (and the Cooking School at Irwin Street’s director Jake Rothschild’s mentor) the wonderful Nathalie Dupree. Just click on the image to find out more about Nathalie’s newest book available for sale now!

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Cooking this Week

Still a few seats left for this week Global Cuisine Class on Wed. at 6:30. Join Shelley Chapman “the Food Relationship Coach” and author of Tantric Tastes for a taste of the world.

In this hands on class students learn how to impress your family and friends with easy yet fancy holiday appetizer ideas while they wait for the main course. South of the Border cheddar corn fritters w/ Chipotle Tomato Cream, Goat cheese and Shiitake herbed Tart, Smoked Salmon spread with Kettle Chips will be prepared. Make a reservation now.

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This week’s Ask the Chef Featured Question

Dear Chef,
I love quiche, but when I try to make it at home I find that the cheese and egg have separated into two layers with the cheese on top. What is the secret to blending the cheese and egg? I asked a local chef, who told me to bake it at 250 degrees for an hour. I tried that, but they still separated. Am I not using the right cheese?
Generally, I fill the pie shell with the grated cheese (I have tried different kinds) and what ever veggies and meat, then pour the whisked egg mixture on top and bake.
Kathy

Dear Kathy,
I love quiche too, and have been using the same recipe for the custard since I worked at a fern bar restaurant in the 80′s. It calls for 3 eggs, 1 cup of milk, 1/2 cup of sour cream, a dash of fresh-ground nutmeg and s&p. That mix works for any filling you like. Since I’ve gone dairy free, I have experimented with various milk substitutes, and I like the coconut milk available in the boxes in the refrigerator section (not the coconut cream found in cans, although that might make a good substitute for some of the sour cream).
When I fill my quiches, I start with the veggies and/or meats. Then I sprinkle on the cheese and use my fingers to distribute it throughout the other filling. I suppose you could even toss your filling and cheese together in a bowl before putting it into the crust so that the cheese is thoroughly distributed and there isn’t a distinct ‘layer’ of cheese. Once all of that is in the crust, I pour my custard in and around the other ingredients, taking care to cover the top of the filling as it pours in, even if some sticks out above the custard. (For example, if I’m using broccoli, I make sure each florette gets custard poured over it so the tops won’t burn if they stick up above the level of the custard.)
I always bake my quiches at 325 – 350 degrees. I can’t see where cooking it at 250 will do much for you other than delay your quiche gratification! I hope that helps, and I wish you many a fine quiche this winter!
Chef Christy

Post your question on our Ask The Chef Page or meet and cook with Chef Christy at The Cooking School at Irwin Street! Check our schedule for upcoming classes.

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