Saturday, January 31, 2009

Recipes from the Cooking Class and Next Class


Below are the recipes from the past two cooking classes. I hope you enjoy them.

The next class will be Thursday, February 12th at Liz's house. It starts at 7:00p.m. so be sure to arrive on time.

I incorrectly posted the 10th as the date. Sorry if there was any confusion.

See you there on Thursday the 12th!!!


Steak with Salt & Herb Crust

Salt Crusted New York Strip or Rib Eye Steak
Gregg R Fry


2 (18-ounce each) New York strip steaks (1 1/2 inches thick) OR
2 (18-ounce each) Rib Eye Steaks
Extra-virgin olive oil
Ground black pepper
6 egg whites
3 cloves garlic, minced
2 bay leaves
4 sprigs fresh rosemary, leaves only
1/4 bunch flat-leaf parsley, leaves only
4 sprigs thyme, leaves only
3 stems fresh sage
3 cups kosher salt


1. Preheat oven to 475 degrees F.
2. Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.
3. Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a food processor, add the garlic, bay leaves, rosemary, parsley, thyme and sage.
4. Add to egg whites with salt and combine well until it holds together like a paste.
5. Take a large cast iron skillet (or 2 smaller ones) and set strip steak in the center of the skillet and mold salt paste on top of and around the sides of the steak.
6. Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F.) then pull out and rest for 7 to 8 minutes.
7. Crack shell open - remove steak, slice and serve.


These are a family favorite and easy to make. I serve it with mostly beef dishes like beef roast or steaks. Follow the recipe exactly. I recommend using ceramic or porcelain custard cups. If you do not have custard cups or a Popover pan, you can make this as Yorkshire Pudding and pour into a medium well lubricated baking pan.


Cooking Spray
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups whole milk, at room temperature (Not Low Fat!!!)


Preheat the oven to 425 degrees F.
  1. Spray popover pans or custard cups cooking spray.
  2. You'll need enough pans to make 10 - 12 popovers.
  3. Place the pans in the oven for 2 minutes to preheat.
  4. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin.
  5. Fill the popover pans less than half full and bake for exactly 30 minutes.
  6. Do not open oven or peek, they may flatten or deflate.
  7. Serve hot with butter and jam

Oven Fries

Gregg Fry

Preheat oven to 425
Place large cookie sheet in oven while preheating

4-6 Potatoes (Unpeeled)
3 TBL Olive Oil
3 Garlic Cloves
4-6 Sprigs of Rosemary
Kosher Salt to taste

  1. Cut Potatoes in half lengthwise
  2. Cut halves into 3 wedge pieces (you should have 6 skinny wedges per potato
  3. Finely mince garlic
  4. Finely mince rosemary
  5. Add Potatoes, garlic, rosemary and garlic in a medium bowl
  6. Sprinkle with salt to taste
  7. Toss well in bowl coating all the wedges of potatoes
  8. Carefully remove HOT cookie sheet from oven and spray with cooking spray
  9. Add potatoes making sure all cut sides of potatoes are touching the pan (they should sizzle as you place them on the pan.)
  10. Place cookie sheet in oven and bake for 20 minutes
  11. Remove sheet and turn each wedge making sure to touch each cut size on the cookie sheet.
  12. Return to oven and bake for another 20 minutes. Watch to make sure they do not burn.
  13. Remove and serve immediately.
  14. Enjoy

Chicken Cordon Bleu

Chicken Cordon Bleu
Gregg Fry
Preheat oven to 350 degrees F.


4 chicken breasts skinless and boneless
4 thin slices Prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup Panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil


1. Preheat oven to 350 degrees F.
2. Lay the chicken breast between 2 pieces of plastic wrap.
3. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
4. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto.
5. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap.
6. Squeeze the log gently to seal and twist both ends tight to form a nice log.
7. Repeat with remaining chicken.
8. Season the flour with salt and pepper.
9. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
10. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
11. Remove the plastic wrap.
12. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs.
13. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.