Sunday, November 9, 2014

Thanksgiving Etiquette; The Year Of The White Truffle; Kale Salad Is Still A Fav

Monday morning (11/9/14) at 8:10am I will be live on WVMT-620am. Stream live or tune in as we talk 2014 trends and the latest food news. Below are some fun topics we may touch on.

It's Cold Outside Make This

Old Fashioned Shaker Pie Is A Showstopper 

Thanksgiving Etiquette, A Modern Guide

Quiz: Which Thanksgiving food are you?

The Cocaine Of The Dining World...

Ina Garten Just Rocks!

The Oreo Churro. Good or Bad?

The Ultimate Christmas Gift

6 Ways To Dress Your Kale Salad

How Not To Get Ripped Off On A Restaurant Wine List

Truffle Prices Are Best Ever!

LOL! Turkey Candle Holder

New Classes:
Dashing Through The Snow 12/6
Girls Night: Rock The Casbah 12/12
Cook The Book: Bar Tartine 12/13

Chef Contos kitchen & store
65 Falls Road Shelburne

Saturday, November 8, 2014

Tips For A Stress-Free Thanksgiving

The Burlington Free Press caught up with Chef Contos regarding Thanksgiving dinner...check it out

Sress-free Thanksgiving Dinner Tips

Advanced Kitchen Prep:

1. Make pie dough, form into two discs, wrap tight in plastic wrap, and freeze (up to 6 months) or keep in the fridge for 3-4 days.
2. Make cranberry sauce and freeze (I use ball jars with one and half inches of room). Defrost it by putting it in the refrigerator two nights before Thanksgiving or make it up to 4 days in advance.
3. Bake your bread for stuffing two days before your feast (after it is baked and cooled, cube it and leave it uncovered to dry out). At the same time, make your dinner roll dough (mine is the same as my bread stuffing for convince). This way on the big day all you have to do is form your rolls, let them rise once, then bake while the turkey is resting or earlier in the day if your more comfortable with having them baked and on the table. 
4. Make lists and do all of your nonperishable grocery shopping now. That's all your baking ingredients, stock (if you are not making it yourself), potatoes, root vegetables, butter, nuts, and wine.
5. Make a day of cooking schedule and hang it in the kitchen. Remember to include turkey resting time into your timeline.