Error message

Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Notice: Trying to access array offset on value of type int in element_children() (line 6435 of /home2/cheffrog/public_html/newsc/includes/common.inc).
Deprecated function: implode(): Passing glue string after array is deprecated. Swap the parameters in drupal_get_feeds() (line 394 of /home2/cheffrog/public_html/newsc/includes/common.inc).

Canola Oil

Oct

08

2015

7

Seeded Lavash

By jacob burton

This simple lavash recipe yields a full-flavor cracker that pairs well with cheese plates, pates and rillettes. It's versatile in the sense that the seeds can be mixed and matched as desired, with my favorites being a mixture of sesame, poppy and sunflower seeds. Use this like you would any other cracker, but you can take pride in the fact that it's home made.

Aug

17

2015

8

Vegetable Stock - Basic Recipe

By jacob burton

Simple vegetable stock recipe.

Aug

17

2015

12

Veal Stock - Basic Recipe

By jacob burton

There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted. The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed.

Aug

17

2015

2

Tomato Vierge

By jacob burton

Tomato Vierge is a simple yet flavorful emulsion of tomatoes, aromatics and oil. It is most notably missing egg, which makes this preparation much lighter then it's sister sauce, aioli.

Aug

17

2015

0

Thai Basil Vinaigrette

By jacob burton

An aromatic and refreshing vinaigrette that works great on a hot summer day. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing

Aug

17

2015

0

Spicy Peanut Dipping Sauce

By jacob burton

This recipe was originally developed as a dipping sauce for our Thai Style French Fries served at Stella. This peanut sauce is a little thicker then normal and has a nice little kick to it. It will also go great with chicken, beef or pork, especially satay. Recipe yield is calculated in grams to make scaling easier. See notes section for portioning info.

Aug

17

2015

0

Spicy Mustard Sauce

By jacob burton

This sauce was originally developed as a trio of dipping sauces served with grilled pork lettuce wraps. Its a fairly universal sauce that goes great with sturdy salads and roasted meats such as chicken and pork.

Aug

17

2015

0

Spicy Aioli

By jacob burton

A spicy aioli that goes great with fish or tempura.

Aug

17

2015

8

Sherry-Shallot Vinaigrette

By jacob burton

This is one of my all time favorite vinaigrettes, and we use it so often at Stella, we've started referring to it internally as our "house vin." Between the bite of the sherry vinegar, the sweetness of the honey and the tang of the stone ground mustard, this dressing goes great with just about any variety of greens.

Aug

17

2015

0

Peach-Poppy Emulsion

By jacob burton

A sweet summer emulsion that we used for a grilled quail and peach salad dish.

Pages

Master Flavor Stucture

Make your dishes pop and take your cooking to the next level with Chef Jacob's FREE 53 page guide, F is for Flavor.

Cooking Question?

Do you have a cooking question? Then ask Chef Jacob! Send him a voice message using the widget below and your question will be answered on an upcoming episode of the Ask Chef Jacob Podcast.

Search form

Error message

Canola Oil

Pages