Chef Jacob discusses some big changes with Stella Culinary, and then answers community questions.
SCS community member Mucho Bocho joins chef Jacob to talk Kamado cookers, sous vide, tricks for the chamber vacuum sealer, and chicken wings.
Chef Jacob is joined by Ben and Alex to discuss various industry issues including low wages and the disappearing labor pool of cooks.
This recipe and it's methods were developed to replicate a decent baguette in a home oven, complete with the ever hard to achieve "crackly" crust. For a detailed video on how to make this baguette, including shaping and baking technique, please refer to the link in the "notes" section below.
This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.
This is a scalable recipe designed to yield one large sourdough boule. This is the exact recipe used in our "How To Make A Basic Loaf of Sourdough Bread Video." Please see video and show notes for further information. Also, if you have a smaller dutch oven (this recipe calls for a 7qt), try halving the recipe by clicking on the appropriate button in the yield box to the right.
Here's a simple recipe that yields a delicious chocolate ganache glaze perfect for freshly fried brioche doughnuts!
A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.
For this Stella Underground, we decided to go all fish. One of my favorite summer dishes is a simple ceviche. Fresh diced fish mixed with lime juice, maybe sometimes a little tomato paste, or dare I say even a tiny bit of ketchup for sweetness.... Read more
Gooey. Salty. Chewy. Rich. Delicious. These little brioche bites are an awesome party appetizer which can easily be baked a couple hours in advance. When you're ready to serve, simply refresh in a 325°F/162°C oven for about 5 minutes.
What is there to say about American food? The topic is so broad, it's hard to even know where to start. In honor of independence day, we wanted to pay homage to some of our favorite American flavor profiles while still creating a unique yet... Read more
It all started with squid ink pasta. Alex brought it up in our menu meeting and we started riffing from there. Below is our multi-course, Italian inspired menu served on June 18th, 2015. Thanks to everyone who attended the dinner; we had a blast... Read more
