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Hestan Cue Blog

Tasty as Grandma’s classic green bean casserole BUT this recipe is vegan! Top it with our crispy shallots for the perfect finishing touch. For the Beans: 9 cups (900 grams) Green Beans 1 ⅛ cup (265 mL) Water 1 ½ Tbsp (18 mL) Extra Virgin Olive Oil Kosher Salt, as needed 1 Tbsp (12 mL) Extra

Categories: Holiday Recipes, Recipes
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Give your classic Thanksgiving cranberry sauce a Southern kick with sweet and smoky Bourbon complemented by bright citrus. Ingredients: 4 Tbsp (56 grams) Unsalted Butter 8 oz. (246 grams) Whole Cranberries (fresh or frozen) ¼ cup (49 grams) Bourbon ¼ cup (55 grams) Orange Juice 2 strips Orange Peel ½ Granulated Sugar 1 tsp (3

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Our take on a classic fall stuffing: pinenuts, cranberries, mushrooms, and fresh herbs make for the quintessential side dish on the holiday table. Ingredients: 1 loaf Sourdough Bread 3 Tbsp (36 mL) Extra Virgin Olive Oil 1 Small Yellow Onion 3 Garlic Cloves 5 Celery Stalks 3 cups (220 grams) Button Mushrooms 3 Tbsp (36 mL)

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These sweet carrots are glazed in brown sugar and carrot juice to highlight this root vegetable’s natural sweetness. Ingredients: 3 cups (320 grams) Sweet Carrots 1 cup (220 mL) Carrot Juice 2 Tbsp (30 grams) Dark Brown Sugar 4 Tbsp (56 grams) Unsalted Butter 2 tsp (6 grams) Kosher Salt 2 tsp (11.4 mL) Lemon Juice

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Rich and decadent, this version of the classic autumn pie uses a touch of cardamom for a subtle, floral spice. Ingredients: For the Crust: 1-1/4 cups (150 grams) All Purpose Flour 8 Tbsp (112 grams) Unsalted Butter 1/2 tsp (2 grams) Granulated Sugar 1/2 tsp (1.5 grams) Kosher Salt 3 Tbsp (45 mL) Cold Water

Categories: Holiday Recipes, Recipes
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chef-sandy-sauter-cia-hestan-cue

Bringing Culinary School to Your Home Kitchen Take your culinary skills to the next level with the newest installation of step-by-step, guided cooking content in the Hestan Cue app, curated by our friends at The Culinary Institute of America. Get tips and tricks for achieving restaurant-quality meals with the help of your Cue-linary sidekick, the Hestan

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This simple Italian recipe from The Culinary Institute of America shallow poaches delicate, flaky sea bass in white wine for a light dish with complex flavors. Topped with fresh sautéed vegetables, it’s as flavorful as it is colorful. Ingredients: For the Vegetables: 2 Tbsp (30 mL) Extra Virgin Olive Oil 1/2 each Red Onions, julienned

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This vegetarian recipe from The Culinary Institute of America is a quick and easy, high-protein dish best served over rice or stir fry. The extra crispy seared tofu serves as the perfect base for this citrusy and savory glaze. Ingredients: For the Tofu: 1 lb. (454 grams) Tofu, extra firm 2 Tbsp (30 mL) Soy

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This crispy, breaded pork loin from The Culinary Institute of America is best served alongside Spinach Spaetzle for a smorgasbord of flavors. Ingredients: For the Pork Loin: 8 each Pork Loin, 3 oz portions Kosher Salt (as needed) Black Pepper, freshly cracked (as needed) 2 oz (135 grams) All Purpose Flour 4 each Large Eggs

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These tiny dumplings from The Culinary Institute of America are a rustic alternative to pasta. In this recipe, spinach adds a pop of color and earthy flavor. Enjoy with the CIA’s Pork Schnitzel for an Austrian-inspired dish. Ingredients: For the Spaetzle: 4 oz (113.5 grams) Spinach, washed 2 each Large Eggs 2 tsp (6 grams)

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Bone in pork chop retains its juices better than boneless, resulting in a tender pork chop with a crisp, savory sear that goes well with our Sweet Apple & Onion Sauce or Mushroom Marsala. Ingredients: 4 Bone in Pork Chops, 4-8 oz. each 4 Tbsp (48 mL) Canola Oil Kosher Salt (as needed) Black Pepper,

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Mark Korte, winner of Hestan Cue’s first-ever recipe contest, created his signature version of Japanese tonkatsu while studying as a college exchange student in Fukuoka, Japan. Marinating makes the pork chops extra juicy, while the garlic and ginger infused in it gives them a warm, savory zing. Ingredients: For the Pork: 4 Boneless Pork Chops,

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