Bold Baking Academy: Savory Baking
Gemma Stafford
Class Preview
0:36
- In-depth Instruction; over 49 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Leek and Gruyere Souffle
14:02
The ethereal quality of intensely flavored but light as air eggs is culinary magic at its best. After following along with the video, you will see that a soufflé is nothing to stress about and a terrific soufflé recipe or two continues to hold an unwavering, relevant place in any modern foodie's repertoire.
Potato and Cheddar Pastries
13:10
This recipe is a nod to the traditional English pasty, which were small, handheld pastries that held a variety of meat, seafood and vegetable fillings. Our meatless pastry is a bit more refined than the Cornish pasties of the past, with an incredibly tender crust with a delicious and comforting filling of potatoes, cheddar and sage.
Creamy Chicken and Mushroom Cobbler
21:41
Early cobblers were very simple dishes made up of seasonal, foraged fruits and berries topped with scone or dumpling batter and baked. The bumpy texture of the baked dough resembled a cobblestone street, and that is how this dish got its name. With this recipe , we bring you a rich and savory filling topped with perfectly tender biscuits.
Description
Who doesn’t love the comfort of savory baked dishes? Let the oven do all of the cooking with these versatile dishes. The best part? For all the recipes different elements can be made in advance. This makes it all feel easier and can save you a lot of time on the day you want to serve them.
Gemma Stafford
For a decade, Irish-born chef Gemma Stafford has been bringing her passion for teaching people to bake with confidence to her online baking show and brand, “Bigger Bolder Baking.” Gemma’s unique combination of expertise, bold recipes, and approachable techniques have led to appearances as a judge on Netflix’s “Nailed It!”, Food Network’s “Best Baker in America,” and Hulu’s “Baker’s Dozen.”
Bonus materials available after purchase