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Dust off your dancing shoes and SALSA!!!
We’re getting ready to swing our hips and turn up the heat here at 999 Jasmine Street! This is a first (hopefully of many) for us, as we prepare to host our first combined Cooking AND Dance class...
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Wounded Warrior Project
It was our absolute joy and privilege recently to host a Gourmet Spoon culinary event for the Wounded Warrior Project here at The Seasoned Chef. A group of our nation’s finest came out to celebrate...
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Fresh Fish For Summer!
Our summer calendar is out, and by now, one focus we have this year is concentrating on the wonderful array of delicious fish and seafood available to us! Summer seems like the ideal time to enjoy some...
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Where We’ve Been Eating…The Seasoned Chef Team Lunch at Linger
There are many benefits to being a part of the talented team at The Seasoned Chef, not the least of which is the delicious food that Chef Dan creates right from our very own kitchen. Every now and then...
View ArticleAsk the Chef…? Spicing up your Sandwich
Chef Dan, I often prepare shrimp with avocado melt (Havarti) on egg white – served over lightly mayo’d local bakery fresh bread for breakfast. What can I do to ‘kick up’ the bland flavour profile on...
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Ask the Chef…? Leg of Lamb: Herbs
Hi, I love leg of lamb, I once made it with rosemary, thyme and tarragon and it had a bitter taste, so now I use rosemary, garlic and thyme. Did I use the wrong amount? Is there a ratio as herbs are...
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Ask the Chef…? Reheating Alfredo Sauce
Will fresh Alfredo sauce keep refrigerated for 3 days before using? Ingredients: Heavy cream, egg yolk, butter, nutmeg, Parmesan, & Romano. Dennis Hi Dennis, Thank you for your question....
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New logo!
Check out our new logo! Click to download a high resolution file for media purposes. The post New logo! appeared first on The Seasoned Chef Cooking School.
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Not your Mother’s Quesadilla!
These days it’s very rare to find an ingredient that is relatively unknown to our oh-so-sophisticated culinary palates, so it was with utter delight and child-like glee that we eagerly awaited the...
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Brush up on those skills!
’….As food has become a national obsession, more ambitious restaurants are opening, and in more places. The demand is up for chefs who can produce elegant food and know their way around a pair of...
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Ask the Chef?…. Leftover basil leaves
…is it safe for me to use my excess fresh basil leaves from my garden rinse and dry them then cover w/ olive oil and refrigerate in a snap glass jar for winters use in making tomato sauce? It is...
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Creepy Witches Hands
CREEPY WITCHES HANDS 8 cups freshly popped popcorn, lightly salted 2 cups packed brown sugar 1 cup butter or margarine 1 cup light corn syrup 1 teaspoon vanilla 1 teaspoon baking soda 3 cups peanuts...
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Raw Bar Oysters with a Trio of Classic Sauces – Mignonette, Cocktail and...
RAW BAR OYSTERS WITH A TRIO OF CLASSIC SAUCES – MIGNONETTE, COCKTAIL AND HORSERADISH Mignonette ½ cup white wine vinegar 2 Tbs. shallots, fine dice 1 Tbs. sugar ¼ tsp. pepper Combine and let sit for...
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Ask the Chef…..Adjusting cooking time for two pans in the oven?
Hi Chef, my daughter’s favorite meal is pot roast. I make it often for 3 people, but she’s requested this as her birthday meal and there will be 7 of us. The dutch oven I use will accommodate a 3-4...
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Ask the Chef…A substitute for salt?
I’m trying to cook beans, lentils and vegetables without salt so as to reduce my sodium intake. I’ve learned how to make them taste better using various spices and herbs, but although they are...
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Ask the Chef…How big is a standard bottle of wine?
I recently found a recipe on the internet for Beef and Shallot Stew. The recipe calls for one bottle of dry red wine, but doesn’t say what size. Also the recipe says “Add the wine and cook”. I’m...
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Oh Paella!
With Valencian roots, paella is a humble Spanish rice-based dish that really delivers on flavor, and ticks all the boxes when deciding what to cook when guests come over at any time of year! Equally...
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Dust off your dancing shoes and SALSA!!!
We’re getting ready to swing our hips and turn up the heat here at 999 Jasmine Street! This is a first (hopefully of many) for us, as we prepare to host our first combined Cooking AND Dance class...
View ArticleClik here to view.
Where We’ve Been Eating…The Seasoned Chef Team Lunch at Linger
There are many benefits to being a part of the talented team at The Seasoned Chef, not the least of which is the delicious food that Chef Dan creates right from our very own kitchen. Every now and then...
View ArticleClik here to view.
Get Inspired!
Cooking shows have become a veritable staple in America’s TV diet. With increasing fervor, new shows are released, each flaunting a crazier or more extreme premise than the next. There are the baskets...
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