Parents, this post is for you. Remember a couple of weeks ago when life was simpler? When your “only” responsibilities were holding down a job and caring for your children, without also running your very own home school? Through our Sunday Family Fundays here at The CIA at Copia in downtown Napa (currently on pause […]
Cooling Cakes
In baking, every step matters—from mixing to baking, but just as importantly, cooling! While we often romanticize baked goods fresh from the oven, most baked items like cakes (and yes, breads!) are best once cooled. Baking is a series of chemical and physical reactions spurred by the heat of the […]
Cream of Mushroom Soup
Makes 8 servings More “exotic” varieties of mushrooms, such as cremini and oyster, work well in this soup, as do regular white mushrooms. Use a combination or a single variety, depending on your taste and what’s available. You may also opt to season the soup with a touch of sherry […]
Cream Scones
Makes 12 scones These scones develop a wonderful texture if the dough is frozen overnight. Freeze individual scones, and then bake as many as needed straight from the freezer to accompany breakfast, brunch, or dinner.
Creating Contrasts in Plated Desserts
Since you are a DISH member, we know that you likely have dessert ambitions beyond the classic cookies and coffee. And why shouldn’t you? The world of pastry is exciting and decadent! If you are home channeling your inner pastry chef, designing a composed, or plated, dessert for your next […]
Crème Brûlée
Makes 5 servings We can all thank legendary CIA pastry chef instructor, Dieter Schorner, for reinvigorating the United States’ collective love of crème brûlée as pastry chef of New York City’s famed Le Cirque in the 1980s. Enjoy our classic version, but don’t be afraid to add spices or other […]
Crème Fraîche Chicken Salad
Makes 10 servings
Culinary Math: Recipe Conversion Factor
In a dream world, recipes would all follow the same format and be written especially for you. It would make precisely how much you needed to make, list ingredients in the amount you happen to have in your fridge, and, of course, work just right every time. But in the […]
Culinary School: How to Make Béchamel Sauce
Béchamel is classical white sauce that is made with milk thickened with a roux. Blond roux is traditionally used, and the amount of roux will determine the sauce’s consistency. Vegetables or aromatics are sometimes added to strengthen the flavor, but they are normally strained out after cooking to preserve the […]
Deep Poaching, a Healthy Technique for Delicious Foods
Though every cooking technique has value, there is one simple technique that doesn’t get much attention: deep poaching. This technique may not have the glitz and glamour of a finished roast, fried chicken, or hard-seared steak, but it does result in consistently tender and moist foods, without the need for […]
Do You Need a Kitchen Scale?
In professional kitchens, recipes and formulas are generally measured using scales, in either ounces or grams. Though there is room for volume measures (yes, professional kitchens do use measuring cups!), measuring ingredients by weight is more accurate and generally more efficient. It also leaves you with less dirty dishes, which […]
Don’t Panic: Tips for Saving Your Sear
As recipe writers, we come back to the same phrases over and over. “Mix until light and fluffy…” “…until it doubles in size…” “Working in batches, sear the beef until it is browned all over…” That last one seems the simplest, but it actually tends to cause the most headaches […]