by Chef John Alunni | Jun 28, 2020 | Recipes
Traditional French Macarons Hannah Baker Rawlings Ingredients Full Amount Half Amount Ingredient 125g 62.5g Almond Meal 200g 100g Powdered Sugar 100g 50g Egg Whites (aged) 1/2 tsp 1/4 tsp Dried Egg Whites 40g 20g Granulated Sugar As needed As needed Food Color (Gel... 
by Chef John Alunni | Jun 21, 2020 | Recipes
Yield 2 servings INGREDIENTS For the hibachi beef and shrimp 4 oz beef tenderloin tips cut into 1” cubes’ (Any tender cut will do) 4 oz shrimp peeled and cleaned 1 tablespoon vegetable oil 1 teaspoon sesame seed oil 1 tablespoon butter cubed 1 tablespoon garlic minced... 
by Chef John Alunni | Jun 21, 2020 | Recipes
Artisan Pizza Dough (Demo Plus PC Teams) Servings: 1 each 18 inch pizza crust or 2 personal pizzas Ingredients 3 cups all-purpose flour or bread flour 2 ¼ tsp yeast 2 teaspoons honey 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon Italian herb mix... 
by Chef John Alunni | Jun 21, 2020 | Recipes
JAMBALAYA Yield 2 servings INGREDIENTS 3/4 tablespoons olive oil, divided 1 boneless skinless chicken breast, cut into bite-sized pieces 1/4 pound andouille sausage, thinly sliced into rounds 1/4 small bell pepper, cored and diced 1/2 rib celery, diced 1/4 jalapeño... 
by Chef John Alunni | Jun 19, 2020 | Recipes
Baking Camp Recipes Vanilla Cake Recipe 3 and 2/3 cups (420g) cake flour* (spoon & leveled) 1 teaspoon salt 1 teaspoon baking powder 3/4 teaspoon baking soda 1 and 1/2 cups (345g) unsalted butter, softened to room temperature 2 cups (400g) granulated sugar 3 large... 