Butter Herb Roasted Turkey & Mixed Mushroom Homemade Stuffing with fresh Turkey Stock Gravy

Tips & Tricks:

what way a turkey should lay

how to make an infused herb butter

different meat thermometers and how to use them and what temperatures different meats are considered done at

how to tell when a turkey is done

how to prep a turkey and all the things to look for and how to use them

how to make a turkey stock and gravy 

how to clean/prep a portabella mushroom

how to stuff a turkey and the variety of things to stuff a turkey with

how to prep a turkey, things to leave in or on

how to make a stuffing from scratch and the many varieties of stuffing 

how to brown hot Italian sausage 

how to tell when vegetables are tender 

how to tell when stuffing has enough liquid added- specific things to look for

how to get a moist turkey

different parts of mushrooms to keep and to remove- mushroom specific 

how to carve a turkey

Tom Kha Gai

Tips and Tricks

How to infuse flavors
How to garnish
How to create lime zest
How to make a soup stock
Lesson in peppers
How to bring salinity down in recipes
Quality of zest
How to poach chicken
Curdling lessons
How to prep citrus fruit
Tofu lesson
How to bias cut chicken

Risotto - gourmet multi mushroom with sauted jumbo shrimp

Multi Mushroom Risotto with Sauted Prosciutto Wrapped Jumbo Shrimp

Tips and tricks:

How to prep, cut and pick out mushrooms
How to prep and peel shrimp
History of risotto
Reason for white wine and alcohol uses in food-  (alcohol lesson in food)
How to saute
How and why to pick cheese for risotto
Why and how you add liquid at specific times
How to tell when risotto is done
Why you add boiling chicken broth
How to pick cheese for risotto
How to de-vein shrimp
How to brown rice (arborio rice specifically)
Infusing butter with garlic
How to tell when shrimp is cooked

Chicken Pot Pie Part 2-

Chicken Pot Pie the Filing - Part 2

Tips & Tricks...

How to use a broiler pan
How to roll out dough and use for a pot pie
Several ways to cook chicken for this recipe
How to judge the size of vegetables you put in recipes
How to simmer and why
Textures and the importance of them in food
How to do pie crust tops for a finished look - esthetics
How to sliver carrots
How to dice potatoes
Reasons for mixing "like temperature" ingredients
How to cook/brown flour and why
Version two of a roux (pronounced rooooo)

Chicken Pot Pie - Part 1 the crust