Gygi Culinary Solutions

Valentine's Day Treats

2011-02-08T12:26:00.001-08:00

There is something about Valentine's Day and Chocolate. They go perfectly together like peanut butter and jelly. And why not make your own chocolate treats this year. We have put together some of our favorite chocolate valentine treats, just in time for you to stop on in, grab what you need and head home to make your special treats for those you love.

First is one of our new favorites. Everyone is familiar with the Christmas time favorite-peppermint bark. We wondered why this had to be a seasonal treat, and decided to add a new flavor twist to the scene. One of our new products this year is candy crunch. They are a hard candy flavored with amazingly strong flavors that add a crunch to anything that you might be making!

They come in all sorts of flavors-cinnamon, tangerine, tart cherry, key lime, and boysenberry to name a few. $7.99 for a pound bag! We decided to go with tart cherry and make a chocolate cherry bark!

For this recipe we took:

8 oz of Callebaut White Chocolate Snaps

8 oz of Callebaut Milk or Dark Chocolate Snaps

And about 3/4 cup of cherry candy crunch

Melt the white chocolate on half power in the microwave for about 1 minute. Take out and stir and placed back into microwave and continue every 30 seconds until 90% melted. Take out of microwave and stirred until all chocolate is melted. Once chocolate is melted add the candy crunch and stir together, (you can adjust the amount of crunch you add to the white chocolate, we like a lot of crunch. But if you prefer more chocolate with less candy adjust the amount used). Once stirred together, pour out onto a parchment lined cookie sheet and using a spatula spread evenly to desired thickness. Place in fridge and let harden.

While the white chocolate is hardening, melt the milk/dark chocolate in the microwave using the same method as before. Once white chocolate has harden pull out and pour the milk/dark chocolate on top. Spreading with rubber spatula to get it as even as possible. Place back into fridge until hard.

To break the bark, we will just reach below and lift the parchment up, and drop it back onto the cookie sheet, This will break into large pieces, you can repeat until you get the desired size. Or once they have been broken to large pieces you can individual crack the pieces by trying to fold them in half. Once you have the right size place them in a cellophane bag or box and tie with a ribbon! Easy as that!

Our next favorite is the chocolate covered popcorn. This time around we just added the red and pink colored chocolate. You can easily add the oil based flavorings and flavor the chocolate first-some favorites are strawberry, raspberry or cranberry, but there is EVERYTHING!. The biggest thing to remember with this is your choice of popcorn. Here we have two popcorn kernals shown. The first is the normal yellow seed, popped in an air popper. The second is our Gygi "Caramel" Seed, also popped in an air popper. You can see the difference in the shape and texture. Our seed is made to be covered and holds chocolate and caramel really well. The shape is very round and doesn't have a lot of the extras that stick out on the sides. This will make all the difference in your popcorn treat, trust us! Its $7.99 for 4 lbs or $28.99 for 50 lbs.

While your popcorn is popping in the air popper, place about a cup of white chocolate in the microwave. Again we used the white snaps for this, they have a great taste and coat nicely. Melt on half power for about a minute, and stir, continue melting on half power and take out every 30 seconds to stir. Continue until almost all melted and then stir together until everything is melted.

Once you have popped the kernals, pour white chocolate over and stir carefully.

You can adjust how much chocolate you want here. If you like it extra chocolaty you can add more just remember the more chocolate the more the popcorn will stick together. After you have poured and coated the chocolate, spread out on a parchment lined cookie sheet and allow to harden. You can than drizzle red and pink chocolate over the white popcorn, allowing it to harden in between different color drizzles. Allow to harden and then place in a cellophane bag tied with ribbon.

Chocolate Covered Fortune Cookies-

This is always a crowd favorite. It seems everyone loves fortune cookies, and why not add a little personal touch to the cookie.

Here we melted the Guittard Red Vanilla Apeels ( 5lbs for $10.99 or 1 lb. for $3.99) the same way we have above. Once fully melted we took the fortune cookie and dipped it half way into the chocolate, and then placed it on a parchment lined cookie sheet. Continue until you have dipped all the cookies you desire. Once the red chocolate had hardened we melted the pink chocolate and drizzled over. Allow to harden and they are ready to package. These are really fun in colored food pails or in a cellophane bag!

Everything featured and used is available at Orson Gygi.

White Chocolate Snaps (5 lbs -$16.99)

Milk Chocolate Snaps (5 lbs- $15.25)

Dark Chocolate Snaps ( 5 lbs- $13.99)

Candy Crunch (1 lb- $7.99)

Gygi Caramel Seed (4 lbs- $7.99 or 50 lbs- $28.99)

Fortune Cookies (125 ct bag- $8.25)

Red Vanilla Apeels ( 5 lbs-$10.99 or 1 lb $3.99)

Pink Candy Coating ( 14 oz $2.99)

Pink Food Pail $1.99 (other sizes and colors available)

We Need Your Help.....

2010-02-26T19:37:00.000-08:00

We are in the process of completely changing our website! We are so excited and cannot wait for everyone to see the new site. Before we finish things, we want to make sure your wants are put in to the new site, sooooo WHAT DO YOU WANT TO SEE? Product reviews, recipes, fun food ideas, new product spotlights, etc etc etc..... let us know.

Great New Year, Great New Classes

2010-01-11T16:48:00.001-08:00

We are so excited to start our new year at Orson Gygi. This is our 65th year in business and we are so excited to celebrate the many years and great friends that we have been able to meet and who continue to visit our store after so many years. Look for some fun things to come this year!!!

This January is offering some really great classes. Here is the schedule, make sure to sign up as soon as you can. Classes are filling up quicker than ever this year, and we will keep offering more and more! Check our website frequently and if you have specific class interests please fill free to email, we love suggestions!!

January:
15th- Greek Date Night- 6 pm
16th- Chinese Cuisine-10 am
16th- Sushi- 2 pm
16th Curry-With Mona from Curry in a Hurry 5:00 pm
19th- Knife Skills-6pm
21st- Cake Decorating-Fondant-6 pm
23rd- Bread Making-Quick and Easy- 10 am
23rd- Korean Cuisine-2 pm
26th- Sauces, Soups and Stocks- 6 pm
28th-Cake Decorating-Fondant- 6pm
30th- Freezer Meals-10 am
30th- Valentines Day Treats- 2 pm

We would love to see you in class!

oh my goodness, I love the smell of autumn.

2009-10-05T14:38:00.000-07:00

I am not sure if it is the leaves changing, the weather getting cooler,or the delicious treats that come from the fall but it makes me feel sogiddy inside. I am so excited for our fall line-up of classes. We have some great classes this week!!!
Tuesday we have GOURMET CARAMEL APPLES!!

Everyone takes home 8 delicious apples, perfect for special treats! Plus learn the must-have secrets from Marsha Eggli!! $49 per person; 6 pm. This class is now full, come join us again November 3rd, those dates are filling quick!!

WEDNESDAY:

We start our "Fine Art Of Cooking Series" with KNIFE SKILLS!!

Shawn Bucher is back to share with us his culinary skills. In this series we start at the basics and help you to develop those necessary skills needed to succeed in the kitchen. Each Wednesday for the next 8 weeks, we go over different elements that will help you to be the best chef!!

Along with great skills, any that participate in Shawn's knife skills class get his cookbook "First-Timers Cookbook" FOR FREE!!!

Thursday:

Our 3rd and final part to our Cake Decorating Series- Fondant! Christina Miller teaches you how to make your own fondant, how to properly apply it and how to decorate you cakes to look like the professionals. We had such success with this series that we are offering it again in November, and they are filling up so sign-up soon!

Saturday:

Gourmet Caramel Apples again, Marsha has filled up the third class, and is expected to do it agian through out the end of the year, come join us November 3rd and 7th for some more gourmet fun.

SPOOKY SWEETS!!!!!

Candace and Heather are back to show us how to make fun treats for all ages. Unique, fun and easy is how we like it, and will keep everyone coming back for more!

Menu:

Spooky Lollies

Halloween Goo Cake

Orange and Chocolate Popcorn Delight

and more!!

Come join us:

Saturday 1 pm

$49/each

And this is just this WEEK!!! oh we have much more to come, COME JOIN US!!

gygiclasses(at)gygi(dot)com

801-268-3316

THANKS

how does viking sound in your kitchen?

2009-09-10T20:01:00.000-07:00

OK, so generally I try to keep these posts to fun specific items or classes that we are offering, but I have am shocked and amazed at the HUGE HUGE HUGE sales going on right now! Sept 10th,11th and 12th we are having a Gigantic sale of our appliances. So if you are needing a new refrigerator, oven, range, ANYTHING come check it out!! Giant discounts and who doesn't want a new stove to make all those holiday goodies on? After all fun food Holidays are right around the corner and wouldn't your cookies taste so much better in this:

And if it doesn't get better than that... we are also discounting our SUMMER DECOR ITEMS. Honestly I have NEVER seen such a discount in all the years I have been there! We usually don't do this so please come take advantage of our sale spirit and get some fun things to convince us all that summer doesn't have to end just yet...

Happy Sale Shopping TO YOU!!

Any questions? Give us a call 801-268-3316

Free Cooking Class!!

2009-08-20T21:03:00.000-07:00

Fall is Arriving and Gygis is ready to cook!

We are gearing up to start Autumn off right and need your help with our "Fall Schedule".
Please send an email to mindym(at)gygi.com, and let us know what you want us to teach and we will enter your name into a drawing to win a

FREE COOKING CLASS!!

Whether you are looking for spooky Halloween goodies, or a delectable Thanksgiving dinner, right now is great time to sharpen those culinary skills and get back in the kitchen!!

I LOVE SUSHI!!

2009-05-07T19:16:00.000-07:00

How often are you going out for SUSHI?

Want to learn the techniques from one of the BEST!! We are so excited to offer classes from Jonas Otsuji and hope that you can join us! {there are only a few spots left in the May 15th class so sign-up quick!!}

{Jonas Otsuji, a fourth-generation Japanese American born in Hawaii, prides himself in the art of making sushi. Jonas got his start as a child learning to cook Japanese cuisine at the age of 6 from his grandmother, Fumie Otsuji. Chef Otsuji apprenticed at the #1 rated sushi bar in Las Vegas, Sushi Roku. Chef Otsuji later went on to become Head Chef of Dragon Fly Las Vegas, where he developed unique sushi creations, such as the Tropical Tuna, a favorite amongst his faithful clientele}

Beginning Class:

We will be making:
Te maki sushi (hand rolls), Ura maki (inside out rolls), Unagi Maki (Broiled Eel rolls),

and Futo maki (fat rolls).
Also Included:
Spicy Tuna, California Rolls {made with real Rock crab and fresh avocado} and
Tempura fried rolls.

May 15th
6 pm
$75

Intermediate Class

We will explore the art of making some of the popular rolls found in many sushi bars today. Includes:
`Dragon roll `Rainbow roll, `Mars roll
`Playboy Roll. Also making your own rolls!
We will also go over some garnishing, saucing, and plating
techniques.
May 22nd
6 pm
$75

Advanced Class

We will be demonstrating breaking down whole Hamachi (Yellow Tail)

and Kihada (Yellow fin Tuna).

We will venture into making Nigiri sushi, Gunkan sushi (battle ship sushi), and Temari Sushi (hankercheif sushi). We will also cover the art of making, garnishing and presenting sashimi.

May 29th
6 pm
$75

To sign-up email to mindym@gygi.com or 801-268-3316

Special Occassion Brunch

2009-04-23T10:13:00.000-07:00

I am back to blogging and promise to stay up to date with things! We have some amazing classes coming up and I am so excited about this Mother's Day Brunch Class. Marsha Eggli is an amazing teacher, keeps things simple yet so delicious. I promise the things taught in this class with amaze any Mother on Mother's Day!! This class is filling up quickly... sign-up today!!

Mother’s Day Brunch

Menu:

Baked Grapefruit

Stuffed Croissant French Toast

Scrambled Omelets

Maple Sausage

Homemade Maple Syrup

Saturday May 2nd
10am – 1 pm

$49
Come join Marsha Eggli and learn to make the most delicious brunch that will make any day feel like a special occasion!

Chocolate Transfer Sheets

2008-10-31T22:00:00.001-07:00

How to Use Chocolate Transfer Sheets

Melt chocolate in a double boiler, temper if needed.
Cut to the desired size, as to not waste the whole sheet.
1-Place your transfer sheet textured side face up on the counter.
2- Spoon some of the melted chocolate onto the transfer sheet in even portions. Spread into a very thin layer, you can add more later on.
3-Using an offset spatula, spread the chocolate in a thin layer over the entire sheet. Allow the chocolate to sit for 5-7 minutes, or until it begins to set around the edges, but it is not fully hard or brittle.
4- Once the chocolate has begun to set but is not completely hard, cut it into your desired shapes. (If you do find the chocolate is dragging through, wait until the chocolate is further set).
You can do this by using a sharp chef's knife or metal cookie cutters.
5-Let cool either at room temperature or in a refrigerator, once cooled and set, peel off plastic.
If using to print onto already formed chocolates (truffles):
1-Begin by cutting your sheets into small squares slightly larger than the objects you are dipping, you will need one square for each item.
2-Dip candy in the melted chocolate, and place it on a baking sheet covered with parchment.
3-While the chocoalte is still wet, place the textured side of a transfer square onto the top of the chocolate and gently use your fingers to press down andmake sure that the entire surface of the chocolate is contact with the sheet.
4-Repeat this process with the remaining candies.

Caramel Apple Class

2008-10-21T15:19:00.001-07:00

Don’t Miss This FABULOUS Class!!!

Gourmet Caramel Apples!

October 25, 2pm
October 29, 6pm
November 12, 6pm
$49 person/class

We’ll be learning Marsha’s Eggli’s secrets for making those delicious, decadent apples you see in the finest shops. Each student will take home 8 gourmet treats
ready to enjoy or wrap and give away!
(Up to 6 additional apples may be made for $6.00 a piece-
preorder please)

Preregistration is required-Space is limited-Sign up today!

Call 801-268-3316 and sign-up TODAY!!!

Molded Chocolate Pretzel Rods

2008-10-12T21:56:00.000-07:00

Such a fun and easy yummy craft for Halloween. Fun for kids, but different enough that Mom won't get bored either. Since the molds are only $1.99, I would suggest buying a couple, so that you can be making more while the others harden in the fridge/freezer.
Ingredient list-
Chocolate pretzel molds
Molding Chocolate- white and brown
Oil base food color
Pretzel rods
Pastry bag
Small (#2-#3) round cake tip

Step 1-
Melt chocolate in either a double boiler, or on half power in the microwave. If using microwave, be VERY careful not to burn your chocolate, cook for no longer than 30 seconds at a time, and stir lots!!
(I prefer the double boiler method, its easier to protect from scourching and you can keep as much as you need always melted on the stove.)
Step 2-
Color the chocolate using the oil food color, separate a small amount of white into a bowl and color. Doing one color at a time so that your chocolate doesn't harden in your bowl.
Step 3-
Attach the small cake tip to the disposable bag, and fill with your colored chocolate.
Step 4-
Fill in the details with the chosen color, continue these steps until you have your figure ready. Making sure not to fill to full with chocolate that your pretzel will stick out to far.
Step 5-
Add pretzel rod on top of warm chocolate
Step 6-
Fill in areas around and over pretzel rod, to secure in place.
Step 7-
To acheive a high glossy finish, place in freezer or fridge until solid.
Enjoy!!!!
(detailed pictures to come!!)

Baking Pans 101

2008-09-23T22:42:00.001-07:00

The fall brings so many fun things, cooler weather, fun holidays and the urge to start baking again. So to kick things off right we need to help make your baking pans decisions a bit easier:

Cookie Sheets- With probably the biggest selection out there, it can become a bit overwhelming. With options like nonstick, silicone, insulated and pebbled finishes, its hard to make the right choice. We highly recommend the Lincoln Wear-ever half-sized bun pan. Its heavy aluminum frame and small sides make it perfect for any task in the kitchen. With the guarantee that it won't warp you cant go wrong, and you can't beat the $7.99 price tag.

Bread pans:

This may be the pan we receive the most questions on. We get so many requests for a great bread pan, and there are a lot of different bread pans for all the different types of breads that there are. If you are looking for an all-purpose, heavy-duty, great quality pan stick with Fat-Daddios. They are a heavy gauged anodized aluminum. The come in four sizes for all your baking needs.

Nonstick -

When buying anything nonstick make sure you are buying a good quality pan. You need to make sure that you are not cutting in the pan and making sure not to scratch off the coating, which will result in rusting and sticking. Also keep in mind that they will create a darker crust and you will generally need the baking times and temperatures adjusted. But you cannot beat the clean-up time!

**We get some people in looking for a glass loaf pan, we recommend using a metal pan for breads, and keep the glass pans for your casseroles and lasagna, you'll be much happier with the results**

Bundt Pan-

This is one pan that its fun to let your creative side run wild. There are SOOO many options of different patterns that it makes impressing others simple. Just make sure to get a heavy cast aluminum pan and you'll be able to pass this on for generations to come. (Plus all you need to do is dust with powdered sugar, or pour a glaze over and its done! Yummy!)

Angel Food Pan-

There is nothing worse than spending the time to make an angel food cake and it not coming out of the pan!! To prevent this disaster purchase a nonstick or silicone angel food cake pan. This will prevent the bad memories from getting in the way of making a delicious moist treat for all to enjoy!!

Baking dishes-

Come in several sizes, from a 9x9 square up to a 12x9 1/2 rectangle. These Le Creuset Stoneware pans are ideal for making cobblers, crisps, casseroles, and roasting vegetables. They are fired at 2156 degrees giving it unmatched durability and strength. It is freezer, microwave, oven and broiler safe. Just remember they hold the temperature longer than a metal or glass pan, so they continue to bake after they are taken out of the oven. Buy it once and it'll last you a lifetime!!

Pie pan-

Le Creuset also makes a pie pan out of stoneware, its has all the perks as the above baking pans, and results in an amazing finished pie. If you were to buy only one pie pan make sure this is it. It will shine for many many years. Plus the large 10" diameter makes for a perfect sized pie.

Spring form Pan-

Whether you choose a nonstick pan or not on this one is not as important as the quality of the design. Look for a heavy lock on the side and a thick rim on the bottom of the pan, both making sure your cheesecake batter doesn't end up on the bottom of your oven. (It doesn't really taste that well from there!)

Cupcake/Muffin Pans:

There are LOTS of options here, and the one thing to look for is how it is going to perform best for your application. There is nothing worse than taking the time to make your cupcakes/muffins and while taking them out of the pan, the edge sticks to the side and pulls/cracks your dessert. If I were to buy one silicone pan, I would buy a muffin/cupcake pan. They help to avoid that tragedy of broken tops and they can also be used to make fun chocolate cups. With lots of sizes and options out there make the decision to get one that you will get the most use out of.

To finish things off a few other supplies to help make your baking adventures a positive one! Have fun, enjoy, and get baking!!

Silpat-

A BAKERS MUST!!! I still wonder what I did without these!! Nothing (I mean Nothing!!!!) sticks to these. Great for cookies, candies (including hard suckers), cakes, and tuiles. Results in softer bottomed cookies, less headaches trying to pry food off, and even holds your slippery cutting board in place when placed underneath. You'll thank us for sure!!!

Parchment Paper-

These have been around for centuries, it's the original and disposable version of the silpat. Great for cakes and cookies, can be cut to fit inside round/square cake pans, making release a breeze. Keep on hand for all you baking needs. Plus there is a coupon on our website until the end of October to get some for free, YOU CANT BEAT THAT!!! http://www.gygi.com/

Cooling rack-

Essential for all your baking goods, a heavy Stainless Steel grid pattern, makes cooling quicker and safer. Fits inside the half size bun pan for easy storage, and even can be used for a roasting rack. And for $4.99 who can pass that up?

Please post any other questions you have!! We love to know what you are all doing!!

Mrs. Meyer's Basil

2008-07-20T23:19:00.000-07:00

Two things that we absolutely love!! Basil and Mrs Meyer's!!! I thought I would never veer from my beloved Lavender Scent but Basil is giving it a run! I washed a huge sink of dishes the other night and the pleasant scent and amazing grease fighting made things much more enjoyable. And not having to keep adding soap made things much quicker!! If you haven't tried any of these AMAZING cleaning products, shame on you, but just a warning you'll never use anything else again!!

Other scents: Lemon Verbena, Lavender, Baby Blossoms, Geranium, and check often for the scent of the season!!

What do you think??

Callebaut

2008-07-13T22:01:00.000-07:00

June 28th-- Callebaut chocolate class was a great success. We were so thrilled to have Patrick Peeters here teaching us all some new skills in chocolate making and decorating. Thanks for all who came and participated, we hope you enjoyed yourselves as well. Come in and check out our expanded Callebaut line, making it even more easier to cure that sweet tooth with something so delectable!!

Check out what KSL had to say: http://www.ksl.com/index.php?nid=148&sid=3643887

Culinary Kids!

2008-07-12T14:34:00.000-07:00

Exciting new kids class- Equipped with Marsha's great recipes and fun meal ideas, your kids will be prepared to impress family and friends. Just be ready to 'move over' in the kitchen! Class fee includes a personal cookbook for each student!
Menu: Homemade Pancake BreakfastHomemade pancakes and syrup, scrambled omelets, sausage and fruit

Tuesday July 15th 10:00am
To sign-up- email Mindy at mindym@gygi.com or call 801-268-3316