Dairy

Aug

2012

TCD 011| Heirloom Tomato Capresse

By jacob burton

Heirloom Tomato Caprese Salad - Video Recipe

Heirloom tomatoes are a special crop that I look forward to every year. Unlike other common supermarket tomatoes that have had their flavor bred out of them (not to mention they're usually picked green and forced ripened using ethylene gas), heirlooms are true, unique strains of tomatoes that haven't been messed with. Each variety of heirloom tomato has it's own unique color, flavor and shape, just like nature intended. And did I mention that they're absolutely delicious and about to hit their peak?

Jul

2012

CT 009| Fried Polenta Caprese

By jacob burton

How to Make Fried Polenta Cakes - Video Technique

In a previous video, we went over how to make a basic version of creamy polenta. In this video, we take the leftover creamy polenta, let it set in a mold overnight, slice and pan fry. The fried polenta cake is then topped with a simple caprese that makes a great summer dish that's perfect for a quick lunch on a sunny patio.

Jun

2012

SB 007| Savory Caramelized Onion Scones

By jacob burton

Savory Caramelized Onion Scone Recipe - Video

These savory caramelized onion scones are perfect for breakfast, or a mid-day snack with coffee or tea.

Mar

2012

SB 005| Eastern European Style Sourdough Brown Bread

By jacob burton

Eastern European Style Sourdough Brown Bread - Video Recipe

In this video we’ll be making one of my new favorite breads, an Eastern European style brown bread. This bread has a unique, complex flavor that comes from the addition of coffee, molasses, fennel seed, caraway and balsamic vinegar, just to name a few (oh yeah, did I mention the cocoa powder?).

Mar

2012

KP 021| How to Make Fresh Pasta

By jacob burton

How to Make Fresh Pasta From Scratch - Video Recipe

In this video I will be demonstrating how to make fresh pasta from scratch. Once this technique is mastered, there is literally no end to the infinite variations you create upon this simple theme.

Feb

2012

SNS 011| Cauliflower Soup Base

By jacob burton

How to Make Cauliflower Soup - Video Technique

This video will teach you how to make a cauliflower soup base that can be served as is or doctored with different components and garnishes. I will also release a completed dish video that will demonstrate how we plate and serve this soup at Stella.

Feb

2012

SNS 010| How to Make Classic Mornay (Cheese Sauce)

By jacob burton

How to Make Classic Mornay (Cheese Sauce) - Video Recipe

This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.

Jan

2012

SNS 009| Escoffier's Bechamel Sauce

By jacob burton

How to Make Escoffier's Bechamel Sauce - Video Technique

In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.

Jan

2012

SNS 008| "Culinary School" Bechamel Sauce

By jacob burton

This video will teach you how to make culinary school bechamel sauce, a milk based cream sauce.

Bechamel is a classic French sauce made with milk. It is one of the Five French Mother Sauces and is used to make derivatives such as Mornay (a simple cheese sauce).

Nov

2011

SNS 007| How to Make and Use a Roux

By jacob burton

How to Make and Use a Roux - Video Technique

This video will teach you the proper technique for making and using a roux to thicken sauces. Rouxs are an important component in making an awesome gravy, and is commonly used in hearty stews and soups such as gumbo.

Oct

2011

SNS 006| How to Make a Stabilized Beurre Blanc Using Xanthan Gum

By jacob burton

How to Make a Stabilized Beurre Blanc Using Xanthan Gum - Video Technique

A traditional beurre blanc is a finicky sauce that can easily break, especially if it's not made to order and served immediately. This video will teach you how to stabalize a beurre blanc by using a blender and xanthan gum. This approach will allow you to make the beurre blanc in advance and hold it warm until you're ready to serve.

Sep

2011

KP 011| How To Make A Stuffed Chicken Breast Roulade

By jacob burton

How To Make A Stuffed Chicken Breast Roulade - Video Demonstration

Learn how to make a stuffed chicken roulade using a pounded out chicken breast.

Jun

2011

TCD 001| Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon-Caper Beurre Blanc

By jacob burton

Pan Roasted Alaskan Halibut with Panzanella and Beurre Blanc - Video

We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.

We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.

May

2011

KP 001| How to Make Clarified Butter

By jacob burton

Clarified butter, (aka drawn butter), is whole, unsalted butter that is melted down and allowed to separate so that the milk solids can be removed. This clarification process raises the smoke point and makes it great for cooking.

The easiest way to clarify butter is over a water bath or double boiler. This allows you to gently heat the butter to the boiling point (212°F/100°C at sea level). What happens next is the water bubbles up out of the butter and evaporates, and the whey proteins form a "foam" on top.

May

2011

SNS 004| Classic Beurre Blanc Sauce

By jacob burton

How to Make Sauce Beurre Blanc - Video Index

This video will teach you how to make a classic pan using white wine and butter. Beurre meaning "butter" and "blanc" meaning white, this sauce is classically paired with fish, vegetables, and light poultry dishes. For a heavier flavor that's more appropriate for red meat, you can make a beurre rouge by swapping red wine for the white.

SCS 011| Béchamel Sauce - Five French Mother Sauces Part 3

Download Podcast Episode

In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre manié, corn starch and arrow root. And in the culinary quick tip, how to make a simple macaroni and cheese using a common Béchamel derivative, Mornay.

SCS 010| Sauce Velouté - Five French Mother Sauces Part 2

Download Podcast Episode

In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vin Blanc. In the discussion segment, we start a three part series on thickening agents used in both sauces and soups. In this episode, we go over roux and liaison.

SCS 009| Hollandaise Sauce - Five French Mother Sauces Part 1

Download Podcast Episode

In this episode of The Stella Culinary School Podcast, we start our five part mother sauce series. First up, sauce hollandaise, which is the base on which all other emulsified sauces are inspired and built. In the discussion segment, we talk about the science behind emulsified sauces, including the molecular make up of an emulsifier and how to use them to your advantage.

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