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CASA Blog — Page 10

Page 10 of 12

Read articles & recipes from the Chef Apprentice School of the Arts.

Great Cornbread Muffins 2 Ways — Sweet or Savory

I love cornbread. When I was growing up, my Southern grandmother made cornbread in a variety of ways, usually the kind that isn’t sweet and sometimes she added fresh corn with cayenne pepper or sometimes even jalapeños. Then there’s the time she did it with big clumps of sharp cheddar. That would be my favorite […]

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In Honor of National Chocolate Covered Anything Day

Well it’s National Chocolate Covered Anything Day and to celebrate properly, why not to a great chocolate fondue, allowing your to really explore the outer reaches of chocolate-covered possibilities. This recipe has rum or Grand Marnier plus orange zest but you can omit the booze and the zest and make a pretty stellar chocolate fondue […]

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The Best Food Processors for $50, $200 and $350

Looking for an inexpensive food processor for the home? One that’ll help you get those meals on the table, whip up a quick soup, chop onions, carrots and maybe even whip up those cookies, breads and pizza doughs? Whether you’re buying yourself that extra special Xmas present or are really going all out for someone […]

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Part 2: Elevate those Sides for Thanksgiving– Better Sweet Potatoes

Want to do something other than the same ol’ marshmallow sweet potatoes you do every year? Well, here’s a little something I made last year and since it was such a hit, I’m doing it again this year. My secret? Booze! FYI, I’m adding a link to another booze-free recipe at the bottom, that one […]

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Part 1: Elevate those Sides for Thanksgiving– Better String Beans

Want to shelve the green bean, mushroom soup and fried onion casserole this year? A little tired of that sweet potato and marshmallow thing but want something that will satisfy even the staunchest Thanksgiving traditionalists in your family? In this 3 part/ one-a-day series, we’ll help elevate those Thanksgiving sides from tired and tried to […]

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How are You Going to Prepare the Thanksgiving Turkey this Year? The Pros and Cons of Brining, Frying and Roasting that Turkey.

Why Brine? Brined turkey is all the rage this year and for good reason. When you brine what you’re actually doing is introducing more fluid into the myofibrils of the meat, allowing them to swell up to twice their original size. This results in a moister turkey and moist turkey is what it’s all about. […]

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Tips for the Best Thanksgiving Stuffing

The truth of the matter is there’s no one “best stuffing recipe” out there. If you’re from North or South Carolina chances are you do your Thanksgiving stuffing or dressing with cornbread.  If you’re from Maine, your most comforting stuffing can include oysters which, to be completely honest, sounds pretty scary to me but to […]

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The Best Pumpkin Pie Recipe, Pumpkin Bread Recipe and More (Part 2)

Looking for Pumpkin Pie? Get my recipe in Part 1of this post. As promised, I’m back with more pumpkin bread and pumpkin pancakes, so sidle-up with that pumpkin spice latte and enjoy!  If you’ve tried to make pumpkin bread you probably know that a great pumpkin bread recipe is hard to find. Many of the […]

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The Best Pumpkin Pie Recipe, Pumpkin Bread Recipe and More (Part 1)

Looking for Pumpkin Bread? Find the recipe in Part 2 of this series! Happy baking! Yup, I’m a sucker for real, traditional, yummy pumpkin pie with a fair amount of spice, great texture and a nicely baked crust. If you’re looking for some nouveau pumpkin pie recipe, you won’t find it here. I’m pretty much […]

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Plating and Food Presentation: Symmetrical and Asymmetrical

A few days ago, I spoke with Chef Martin Gilligan about how chefs arrange the food on the plate i.e. plating and food presentation. When it comes to the culinary arts, food plating is something lots of people want to know about. Not surprisingly, our Principle Academic Advisor had lots of great information to share […]

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