I LOVE SUSHI!!

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

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

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

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!

Molded Chocolate Pretzel Rods

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

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

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??