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Uncategorized Chef Shelly | February 26, 2015

Eggplant Parmesan for Breakfast

A new breakfast twist for eggplant Parmesan. I added a spicy sausage ragu, mozzarella, basil & a sunnyside egg.

Recipe Chef Shelly | February 23, 2015

Roasted Garlic Custards

These custards are great to serve with a grilled steak and rosemary-roasted baby potatoes. You may also vary the cheese: gorgonzola, truffle pecorino, asiago, gruyere, or use your imagination. 1 head of garlic roasted 2 egg yolks 4… Read More

Recipe Chef Shelly | February 23, 2015

French Onion Soup with Cheese Ravioli

This was a big hit at the couples’ cooking classes. A nice change of pace to the toasted bread with cheese. 1 stick butter 4 pounds yellow onions, sliced 1/4-inch into half circles 1 teaspoon sugar 1 tablespoons all-purpose… Read More

Recipe Chef Shelly | February 23, 2015

Gruyere Cheese Ravioli

We made these for the couples’ cooking class on Valentine’s and served them in French onion soup. A nice change from the toasted bread. Pasta dough: 3 cups all purpose flour 3 eggs 1-2 tablespoons water (only if necessary… Read More

RecipeUncategorized Chef Shelly | February 21, 2015

Lemon Ricotta Waffles with Blueberry Sauce

These waffles are going to be great for spring. I always have fresh ricotta left over and now I have found the perfect way to use it. I served candied bacon with mine. I also caramelized banana slices… Read More

RecipeSaladUncategorized Chef Shelly | February 7, 2015

Citrus & Beet Salad

Pull out your heart shape cookie cutters and create a fabulous salad… 1 beet 1 blood red orange 1 ruby red grapefruit 1 bunch watercress 2 tablespoons crumbled feta 2 tablespoons toasted pistachio Vinaigrette: 2 tablespoons blood orange… Read More

Recipe Chef Shelly | February 7, 2015

Frangelico Chocolate Truffles

I used milk chocolate in the center of the truffle to achieve a very creamy truffle with the crunch of bittersweet chocolate on the outside. I also sprinkled Australian Pink River salt on top. 10 ounces milk chocolate… Read More

Uncategorized Chef Shelly | February 7, 2015

Scallops Seared in Duck Fat

Scallops seared in duck fat. What could be better?

Recipe Chef Shelly | February 7, 2015

Bourbon Caramel Corn With Bacon

1 cup popcorn kernels 3 tablespoons vegetable oil (I use coconut oil great flavor) 12 ounces bacon, chopped (I prefer a thicker cut smoked bacon for extra flavor) 1 cup nuts optional (pecans, cashews, peanuts)
2 teaspoon coarse sea… Read More

DessertRecipeUncategorized Chef Shelly | February 6, 2015

Bella’s New York Style Cheesecake

My all time go-to cheesecake recipe. I love this one and just adapt new flavor components. Crust: 1 cup graham cracker crumbs 3 tablespoons sugar 3 tablespoons butter, melted Filling: 3  8-ounce packages cream cheese (room temp) 8… Read More

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