Recipe – Mussel and Salmon Soup

Complex, hearty, and bright! This salmon and mussel seafood stew has a delightfully fresh tangy flavor and a deep savory finish. Even though this is a warm stew, it is a tremendous option to have on a summer evening with a glass of white wine. Though it might have some more expensive recipe items, it…

Recipe – Tomato-Basil Soup

A unique take on the standard tomato soup. Perfect for any rainy day when you’re bedridden with the flu. This simple soup is perfect for any season. Shred cheese over the finished product to add some extra taste. Recipe:  Yield: 10 portions  Estimated Time of Cooking: Roughly 45 minutes  Ingredients: 2¼ pounds – Tomato concassé…

Recipe – Fond de Veau Lié

As a flavorful brown sauce, fond de veau lié can be the basis for a number of other sauces. For example, it can be infused with fresh sage and then paired with a wild mushroom strudel. However, chefs use fond de veau lié mostly as a meat sauce or glaze (depending on how thick you…

Adin’s Lemon Parmesan Kale Chips

One of the newest additions to our staff is Chef Instructor Adin Husu.  He made these kale chips for the CCA staff yesterday and we could not get enough!  We’ve all been hearing a lot about kale recently, and with good reason!  It is packed with Vitamin A, C, and K, and also has a…

Crème Caramel

CRÈME CARAMEL 2 cups of milk 4 whole eggs 3 oz. sugar Zest of 1 lemon and 1 orange Vanilla Sugar for caramel Cook sugar to a blond caramel, pour in dishes. In stainless steel pot, cream eggs and sugar. Bring milk, vanilla and zest to a boil. “Temper” eggs with hot milk, strain. Pour…