Aunt Jeanne’s Banana Bread Makes 1 loaf banana bread The best recipes are always handwritten on paper and shared by loved ones. This one belonged to my partner’s Aunt Jeanne. It’s a tried and true banana bread you’re sure to love. We’ve made it many times at home and have come up with lots of […]
Marinara Sauce Makes about 4 cups Make sure you plan to plant tomatoes in your summer garden. This is one of our favorite things to make when tomatoes are in season and in abundance. This recipe that cans and freezes incredibly well! It’s the perfect solution for when you’ve grown far too many tomatoes to
Kouign Amann Makes 12 kouign amann For the dough: 1 cup warm water 1 tablespoon sugar 1 teaspoon yeast 2 1/2 cups bread flour 1 tablespoon melted butter 1 teaspoon salt For the sugar: 2/3 cup sugar 2 teaspoons salt 1 tablespoon butter For laminating: 2 sticks butter Instructions: Combine water, sugar, and yeast in
Dirty Chai Stout Brownies Makes 16-20 brownies *Recipe adapted from Sally’s Baking Addiction* Brownies: ½ cup SaltFire Dirty Chai Stout ¾ cup unsalted butter 8 ounces dark or semi-sweet chocolate, coarsely chopped 1 cup granulated sugar 3 large eggs 1 tablespoon pure vanilla extract 1 cup all-purpose flour ½ teaspoon salt ½ teaspoon espresso powder ¼ teaspoon cinnamon ¼
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Tarragon is a leafy green herb that is highly aromatic with a subtle licorice flavor. It adds a fresh, spring taste and a bit of elegance to a variety of recipes, including salad dressings, sauces, and fish and chicken dishes, and is commonly used in French cooking. French tarragon has a pungent, licorice-like taste due to the
Stock Like a Chef: The SLICE Guide to Everyday Kitchen Essentials At Salt Lake Culinary Education a well-stocked kitchen isn’t about having everything, it’s about having the right things . A thoughtfully stocked pantry gives you the freedom to cook confidently, get creative, and build flavor without overthinking it. Whether you’re just getting started or
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Perfect Hard-Boiled Eggs Getting the perfect hard boiled eggs is easy if you follow a few simple steps. This fool-proof methods makes it simple to do and come out perfectly every time! • Start with old eggs. Use those eggs that have been in your refrigerator for about a week. Trust us, they will peel
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We are taking every precaution to ensure a safe and sanitary kitchen and classroom environment. We regularly clean and disinfect our facility throughout the day and class sizes are currently limited to practice proper distancing. All staff is required to wear a face mask. We are doing everything we can to keep our guests and SLICE team safe, and are asking for your help with these additional precautions:
