Serve warm as an appetizer or as part of a meal.
If you would like this to be a gluten free soup, use ½ cup cornstarch stirred into ½ cup cold water.
Serves 6. Serve with potatoes or rice.
BAKED BRIE WITH CARAMELIZED NW APPLE AND ONIONS
1 Kilo Round of Brie cheese
1 package Puff pastry
8 oz carmalized onion andÃ¢ï¿½Â¦ More Ã�Â»
Chef is Scott Mallet from Salvador Molly’s
5 sheets Nori
2 Cups Sushi Rice
2 ounces sushi-albacore tuna, cut into1/4 by 1/2 by 3-inch strips
1 bunch sesameÃ¢ï¿½Â¦ More Ã�Â»
Andy Diaz, Blackbird Wineshop
Amber Darrington of Le Cookie Monkey demonstrates how to make pumpkin cookies with icing
Bob Brumbaugh, Executive Chef of Centerplate at Jeld-Wen Field, demonstrates how to make an almond lace cookie basket with amaretto chocolate mousse.
Christy Canzler from back to the table with grace demonstrates how to make quick, easy focaccia bread
Amber Darrington from Le Cookie Monkey demonstrates how to make cranberry orange scones
Delicious crab in phyllo dough by Bob Brumbaugh, Executive Chef of Centerplate at JELD-WEN Field
Makes 30 – 2 oz twists
By Loren Skogland/Chef, Co-Owner of Milo’s City Cafe
How to make Cassoulet by Christy Canzler
Nicolle Camarata and Hannan Riegelmann show you how to make easy focaccia pizza
Makes two generous servings
Serve warm with crusty French bread or over cooked rice.
This is a 3 step easy-to-do meal that can be prepared in less than 30 minutes, more or less depending on your knife skills.
Maribeth Elmes, Electrolux Chef in the Electrolux Kitchen demonstrates how to make a savory breakfast tart