Turkey Talk
Cambridge Culinary
by Randy Freidus
2M ago
Talking Turkey with Chef Anthony and WBZ’s Liam and Kate Brining the Bird If wet brining your bird, you will want to make sure you have enough space in your refrigerator to do so.  To create the brine: Enough water to completely submerge the bird. 1 – 2 cups of salt per gallon of water. Table salt = 1 cup of salt per gallon of water. Kosher salt = 1.5 – 2 cups of salt per gallon of water. Add additional seasonings, herbs and aromatics as desired (peppercorn, bay leaf, thyme, garlic, lemon, herbs, sugar, etc.). Completely submerge the turkey in brine mixture and refrigerate for ..read more
Visit website
A Fall Favorite: Apples!
Cambridge Culinary
by Randy Freidus
4M ago
A Fall Favorite: Apples! By Chef Julie Wilson From Gala to Pink Lady, Macintosh to Fuji, the apple is a September staple. This month screams apples—going apple picking; or what I like to call an excuse to buy apple donuts; giving your favorite teacher an apple as you start back up with school; although, no one really does that anymore; or the classic standby of baking apple pie and bread; that’s something you can’t avoid. And why would you want to—apples can be delicious in any dish—sweet or savory. “Tis the season for apples! Let’s say you just stopped by your favorite farm, hopped ..read more
Visit website
Chef Spotlight: Anthony Haley
Cambridge Culinary
by Randy Freidus
6M ago
Chef Spotlight Series: Anthony Haley Anthony unexpectedly found himself a fan of food. “When I was in high school, I worked as a busboy at a busy restaurant near my house. It was my first experience in the workforce and I remember seeing the cooks in the kitchen and just thinking they were so cool.” When you’re on the outside looking in, chefs seem to know a secret that only they can share with you once you’ve earned it. Anthony said that “they were like a gang, and [I] wanted nothing more than to be somehow accepted into that group.” Right out of the gate, he found his calli ..read more
Visit website
Celebrating National Culinary Arts Month!
Cambridge Culinary
by Randy Freidus
7M ago
It’s National Culinary Arts Month – Let’s Celebrate! By Chef Julie Wilson Can you imagine working in a professional kitchen this time of year? Boiling, baking, and sweating… I’m not even talking about the food prep! Bakers, cooks, and chefs alike are pumping out beautiful dishes all year round, but the summer can get sticky. It’s a wonder how they work in these conditions at all, let alone create incredible flavor profiles. Take a moment and think of all the magnificent meals you’ve had. The prep for these probably wasn’t easy—especially in the summer. From professional kitche ..read more
Visit website
Sensational Summer Desserts
Cambridge Culinary
by Randy Freidus
8M ago
Sensational Summer Desserts Let’s get outside! It’s that time again. We want to eat seasonal treats but we don’t want to be cooped up in the kitchen, working over a hot stove all day. There is a way to achieve the fresh flavors of summer without sweating for it. We have a few suggestions for a sped-up version of some of your favorite summer desserts. No point in wasting daylight—we’re diving right in! Download the Recipes © FiveHeartHome Margarita Pie (Adapted from the Pink Adobe Cookbook – Rosalea Murphy) First up… Margarita Pie. Yes, we love this flavor, especially in the heat. The dr ..read more
Visit website
A Spot of Tea
Cambridge Culinary
by Randy Freidus
9M ago
A Spot Of Tea! By Chef Julie Wilson Photos courtesy of Jolie Tea Company, Salem MA Spring is in full swing! The season of fresh ingredients and perspectives is here and it brings tasty treats and traditions with it. Theres a feeling of warmth and joy in the air (after an always too-long winter) which is often reflected in the food we prepare and the drinks we consume. One such drink that springs to mind is a refreshing cup of tea. Tea has the ability to take on these attributes and conjure up feelings of fanciful delight. Some of us might even imagine we’re in Bridgerton’s Recency Er ..read more
Visit website
A St. Patrick’s Day Feast
Cambridge Culinary
by Randy Freidus
11M ago
A St. Patrick’s Day Feast! By Chef Julie Wilson Download recipes below. Every year, on March 17th, the Irish Spirit sweeps across Boston and its surrounding areas. A city characterized by its large population of folks of Irish descent (I mean, even our professional basketball team is named The Celtics), Boston takes great pride in its people and loves to celebrate them with a yearly St. Patrick’s Day parade in Southie – bagpipes wailing, veterans marching, and crowds cheering. It’s exciting to be a part of… even if you’re not Irish. St. Patrick’s Day is a pretty big deal around these ..read more
Visit website
Macarons. Easy as 1,2,3…4,5,6
Cambridge Culinary
by Randy Freidus
1y ago
Macarons.  Easy as 1,2,3…4,5,6 With Chef Sarah Cravedi “One of my favorite things about teaching is that I get to learn too. Teaching is a beautiful way to contribute and a fun way to learn about each other, sharing stories and skills.” – Chef Sarah By Chef Julie Wilson Ok, so, making macarons is more than a 3-step process, but let’s break it down with Chef Sarah Cravedi leading the way. I spent an afternoon in Chef Sarah’s Macaron class, and it was a real treat… pun intended. Everyone in the class learned the ins and outs of macaron making and had a pretty great time ..read more
Visit website
Soup’s On!
Cambridge Culinary
by Randy Freidus
1y ago
Soup’s On! The Queen of All Comfort Foods Rules the Winter By Chef Julie Wilson Bonus recipe below. The days are short and the nights are cold. Oh, who are we kidding…in New England, the days are cold too! It’s hard to get yourself out of the house. But this year let’s try something different. Don’t fight against the winter. Embrace it. Plan on getting cozy and making a meal perfect for the weather. Start something that will warm your insides – figuratively and literally – soup! Hearty, healthy, and wholesome, just about everyone loves soup, and there’s a soup for everyone to l ..read more
Visit website
Buche de Noel
Cambridge Culinary
by Randy Freidus
1y ago
Bûche de Noël: Wow Your Friends and Family With This “Bougie” Dessert! With Chef Meg Newcomb By Chef Julie Wilson Bûche de Noël. This fancy-sounding Christmas cake may seem intimidating at first glance, but as the old French saying goes, “It’s not that difficult!”. Ok, so that’s not a real phrase. BUT with the help of a friendly CSCA Chef Instructor, it really isn’t! I attended a class run by Chef Meg this past weekend to brush up on my bûche skills, and I found a lot of first-time bûche makers who were able to create something beautiful and festive! Bûche de Noël is French ..read more
Visit website

Follow Cambridge Culinary on Feedspot

Continue with Google
OR