Blood Orange Galette
Park City Culinary Institute
by Laurie-Moldawer
4d ago
Serves 6 A beautiful and surprising dessert, this stunning galette features a flaky pastry crust, a layer of almond frangipane, and a topping of beautiful slices of blood oranges drizzled with honey. The citrus presentation is a delight to both the eyes and palate. Feel free to serve with a scoop of vanilla ice cream! Ingredients: CRUST INGREDIENTS:1-1/4 cups all-purpose flour,1/2 tablespoon sugar, 1 teaspoon Kosher salt, 1/2 cup unsalted butter, grated and well chilled, 4-6 tablespoons ice water. FILLING INGREDIENTS:1/4 cup butter, softened, 1/4 cup sugar, 1/2 cup almond flour, 1 egg, 2 teasp ..read more
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Creamy Tomato Soup with Sausage and Tortellini
Park City Culinary Institute
by Laurie-Moldawer
2w ago
Serves 4 – 6 This hearty and veggie-packed soup is sure to satisfy. Loaded with vegetables, this soup becomes even more delicious with the addition of spicy sausage and cheese tortellini. We love how easy it is to make. It will definitely be part of our winter menu rotation! Ingredients: 1 pound spicy Italian sausage, formed into 1/2-inch sized chunks, 2 tablespoons butter, 2 tablespoons olive oil, 1 medium onion, diced, 3 stalks celery, (about one cup) diced, 3 carrots, (about one cup) sliced, 1 red pepper, diced, 2 cloves garlic, minced, 1/2 cup white wine, 1 teaspoon dried oregano, 1 teaspo ..read more
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Baked Brie with Caramelized Pears and Walnutsand a Blushing French 75
Park City Culinary Institute
by Laurie-Moldawer
1M ago
Serves 4 – 6 Let’s ring in 2023 with an easy appetizer and a bubbly cocktail! This Baked Brie wrapped in puff pastry is like a wonderful present ready to unwrap! The semi-soft cheese melts to creamy perfection, and the caramelized pears and walnuts complement the cheese ever so wonderfully. Assemble this appetizer ahead of time, then bake just before serving.Enjoy with a Blushing French 75 and celebrate the New Year ahead! Ingredients: 2 pears, peeled, cored, and diced (we used Bosc pears)2 tablespoons sugar1 tablespoon brandy1 teaspoon fresh lemon juice1 wheel (8 oz) Brie cheese1/4 cup pecan ..read more
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Spinach, Artichoke and White Bean Dip
Park City Culinary Institute
by Laurie-Moldawer
1M ago
Serves 8 – 10 Having a recipe for a hearty, winter appetizer in your back pocket is just plain smart! Our spicy spinach, artichoke, and white bean dip is just that kind of recipe. Serve this creamy, zingy dip with just about any bread or cracker you have on hand. Or, serve it next with an array of colorful vegetables. Versatile, delicious, and destined to be the table favorite! Ingredients: 1 small yellow onion, diced1 tablespoon olive oil6 cloves garlic, minced1 (10 oz) bag fresh baby spinach, washed and chopped1 can (14 oz) artichoke hearts, drained and chopped1 small jalapeño, ribs and seed ..read more
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Standing Rib Roast with Creamy Horseradish Sauce
Park City Culinary Institute
by Laurie-Moldawer
2M ago
Serves 8 This time of year, we’re thinking about special occasions where we’ll be hosting others. On rare occasions (pun intended), we splurge and prepare a standing rib roast. It makes a stunning presentation and tastes fabulous. A good cut of meat really doesn’t need much — but we do enjoy slathering an aromatic mixture of butter, garlic, and herbs on the top cap and ends. The addition of these subtle flavors are just the right touch. Include our creamy horseradish sauce, served on the side, for the perfect finishing touch! Ingredients: 1 standing rib roast, 4 bones; approximately 6-7 pounds ..read more
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Sausage and Egg Strata
Park City Culinary Institute
by Laurie-Moldawer
3M ago
Serves 6 – 8 Prepare this festive strata the night before when serving breakfast for a crowd. The rich flavors of breakfast sausage, eggs, and cheese are perfectly complemented by savory onions and bell peppers. We love this dish because it is easy, yet hearty. It also reheats well for anyone who might have slept through breakfast! Ingredients: 2 tablespoons butter 1 red bell pepper, diced 1 medium onion, diced 1 lb. breakfast sausage (we used classic pork breakfast sausage) 1 loaf French bread (about 16 oz or, 10 cups cubed) 3 cups fresh spinach, chopped1-1/2 cups sharp cheddar cheese, grated ..read more
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 The Power of Live, Synchronous Learning
Park City Culinary Institute
by nicola-pcci
3M ago
If you work in the food industry, thinking about opening your own business or just looking to take the next step in your culinary career, taking online culinary classes can help you hone your skills and set you up for success. But not just any online program will do. Let’s talk about what sets Park City Culinary Institute’s online learning apart. Synchronous Online Learning At Park City Culinary Institute, we focus on synchronous learning, which means that you, your classmates, and instructors are all working together during a live virtual class. Unlike other online culinary schools that only ..read more
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Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Park City Culinary Institute
by Laurie-Moldawer
3M ago
Makes 24 cupcakes Get all the fall feels with these delightful pumpkin spice cupcakes with maple cream cheese frosting! The warm spices in the cake are perfectly paired with a heavy-handed, maple-spiked, cream-cheese-forward frosting. These cupcakes are sure to bring joy! Cupcake Ingredients: 2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 teaspoons cinnamon2 teaspoons pumpkin spice2 teaspoons pure vanilla extract1 cup pumpkin puree1/2 cup whole milk12 tablespoons (1-1/2 sticks) butter1 cup sugar1 cup brown sugar3 large eggs Frosting Ingredients: Mak ..read more
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Classic Homemade Apple Pie with a Cream Cheese Crust
Park City Culinary Institute
by celsius
4M ago
Serves 8 One of our favorite fall rituals is baking a classic apple pie (or two!) Packed to the brim with sweet apples and warm fall spices, this delightful dessert is cradled in a delicate crust browned to golden perfection. The only thing that improves the moment is a scoop of a good vanilla bean ice cream on top of each slice. Cream Cheese Crust Ingredients:3 cups all-purpose flour1 tablespoon sugar 2 teaspoons Kosher salt 12 oz. (1.5 pkg) cream cheese 1.5 cups unsalted butter, (3 sticks), well chilled Apple Pie Filling Ingredients: 12-14 apples, peeled, cored, thinly sliced (about 12 cups ..read more
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Is Going to Culinary School Worth It? 
Park City Culinary Institute
by Park City Culinary Institute
4M ago
Whether your goals are to open your own restaurant, a food business, or to be the head chef and leader of a restaurant, attending culinary school can help you get a step closer to that goal.  Some may argue that since it’s not required to get a job in the restaurant industry, you shouldn’t bother. But, if you are serious about making your professional aspirations a reality, culinary school provides you with all the knowledge, skills, and experience in one place. Learn cooking skills, techniques, and good habits Culinary school can teach you proper cooking skills and techniques that can go ..read more
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