Kitchen Tips from Our Chefs

Ice Cream

Tomorrow is International Chef Day and our amazing chefs have some tidbits of kitchen knowledge to share with you. We are very proud of our talented Chefs and we are sure you’ll find a new trick or two to add to your own culinary skills. Let’s jump right in!

Chef Paul Arroyo from Copper Canyon Grill – Gaithersburg
Home Made Ice Cream

Here’s a fun and easy tip that everyone will enjoy. It’s something I used to do with my kids and nephew when they were younger. I would let them pick any topping they want such as M&Ms, peanut butter cups, Oreos, and so on.
No fancy equipment needed, just a whisk, bowls and a working freezer.
2 cups of cold heavy whipping cream
14 oz condensed milk
2 tsp vanilla extract
1. Whip heavy cream on a chilled bowl to a stiff peak (fluffy & smooth).
2. On a separate bowl, mix condensed milk and vanilla.
3. Fold 1/3 of the whipped cream to the condensed milk until smooth. Repeat 2 more times.
4. Transfer to freezer friendly container.
5. (Now the fun part!) Fold in any topping you want.
6. Cover tightly and freeze for 4 hours (varies on the size of the container).
Chef José Guillén from Copper Canyon Grill – Glenarden
Reheating Our Bread Pudding At Home
We recommend using the oven to warm up our famous bread pudding. The oven will prevent it from getting soggy and making sure there is a nice crispy crust on top!
Chef Charles Hamilton from Copper Canyon Grill – Orlando

Make a Cheese Substitute
For the past few months, I’ve been adopting a plant-based diet. In doing so, I have had to find ways to make vegetables taste good. The thing I miss the most is cheese, that was a hard one for me. The solution to my problem was to make a cheese substitute!
I use cashews, nutritional yeast, garlic powder, lemon juice, water, and black pepper to make my own. Soak the cashews in water for 2 hours. Drain the water, then add all ingredients to a food processor and blend until smooth.

2 cups for cashews
2 tbs nutritional yeast
1 tbs garlic powder
1/4 tsp black pepper
2 tbs lemon juice
Water, as needed, depending on how loose you would like it
CopperCanyonGrill_Main_FreshVegetablePlatter_01 (1)

Chef César Barrera from Copper Canyon Grill – Silver Spring

Order Sauté Vegetables for a Lighter Option
Any vegetables sauteed in a light amount of oil; option of hard or soft vegetables partially cooked and sliced very thin like bell peppers, zucchini, mushrooms, spinach, etc. This is a good option containing a small number of fats and calories! Also, salt and pepper cannot be forgotten.
Chef Allyn Richard from Stanford Grill – Columbia
Try Braising Meat and Vegetables
One of the oldest cooking techniques is braising. It is used to cook certain types of vegetables and meats that need a little extra love to make them shine. Braising root vegetables or tough cuts of meat over slow, steady heat with a small amount of liquid, which could be anything from wine to a simple broth, is the perfect way of imparting flavor and tenderize these foods while also keeping them juicy. Using a small amount of fat to brown your foods first to add a beautiful bronze color before you braise them will help add to the presentation when you present your finished product.
Chef Jerome Sharp from Stanford Grill – Rockville
Lower Fat with Grilling
I’m always hearing, “Chef Jerome, how do you keep that bikini figure, all year-round?!”

Easy… All. Year. Grilling!
Grilling is one of the easiest and most flavorful ways to prepare meals, but it’s not just for the summer! Grilled meats and vegetables take little to zero oil to prepare, and no one will argue its flavor. Fats from meats drip away and vegetables can easily be prepared with little to no fats added. So let’s burn those grill covers!
Just do us all a favor if you’re grilling in the winter and tuck in your scarfs and do away with the wool gloves. Safety first!
Chef Mark Miranda from Stanford Kitchen – Owings Mills
How to Fry Properly
1. If using a pot with oil you should have a fry or candy thermometer to ensure you maintain a temperature of 350 degreed Fahrenheit.
2. To ensure a tender product the use of buttermilk in seafood, chicken, and meat is a good idea. Seasoning can be added to the batter and the item should be a minimum of 2 hours in the buttermilk mixture.
3. If you would like to prepare french fries from scratch you should blanch the fries in oil at 250 degrees Fahrenheit for 8 minutes. Then let the fries rest on a sheet pan to cool for 30 minutes. To obtain a great product return the fries to oil at 350 to become golden brown for about 6 minutes and then season to your liking.
What did you think of these tips and ideas? Which one are you excited to try?
We always love when you visit us. Be sure to plan to join us to try the creations of our amazing chefs for yourself. Make a reservation at your favorite Copper Canyon Grill, Stanford Grill, or Stanford Kitchen location to enjoy a delicious meal with us.

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