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Ask Our Chefs

Finding yourself faced with questions in the kitchen? Our friendly chefs are here to help. Ask one of our experienced and knowledgeable chefs for advice of any kind.

Chef Ryan and Chef James are two highly trained, award winning culinary arts experts with experience in nearly every corner of the kitchen. If you’ve got a question, they’ll be able to help. Go ahead, drop them a message.

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Questions & Answers

Chef Ryan's White Chocolate and Whisky Croissant Bread Pudding

Roz Eichhorn asks:

I would love to have your recipe for white chocolate and whisky croissant bread pudding that you talked about in a recent Inspired by Compliments magazine (Winter 2007). Are you willing to share it with me and send it to the above e-mail address?

Thanks
Roz Eichhorn

Chef Ryan replies:

Dear Roz,

I have had a number of requests for this recipe since I mentioned it in the holiday 2007 issue of Inspired by Compliments Magazine, and for good reason it sounds and is dangerous...I mean delicious! Before the Holidays I had posted the recipe in one of my blog entries, White Chocolate and Whisky Croissant Bread Pudding (follow this link to get the full recipe).

Bread puddings are quite simple recipes and it is for this reason, along with the incredible ingredients it uses, that this recipe is so tasty. Because this is a bread pudding recipe, the croissants are key and should definitely be a couple of days old, so make sure to buy them a few days in advance of preparing this recipe. I always found this recipe best prepared a day in advance, that way you can cut the pudding and remove it from the pan to reheat it in individual portions before serving - something you couldn't do if prepared just before serving! I hope you had a happy holidays and a warm welcome to 2008! Best of luck preparing the recipe!

Sincerely,
Ryan Skelton

Boneless Cross Rib Roast

Patrick Brewer asks:

What is the best way to cook a 6-7 pound boneless cross rib roast?

Chef Ryan replies:

Patrick,

Thanks for visiting our website! 6-7 lbs of boneless cross rib roast could look intimidating, but it is dead easy to prepare. I answered a similar question this month asking how to prepare a 6lb strip loin roast, with references to prime rib roast, as well (check out the Q&A entitled Strip Loin Roast posted in December 2007). Your cross rib roast is cut further up towards the shoulder of the animal, it is a naturally tender and flavourful roast, check out BeefItsWhatsForDinner.com. I think the information on roasting I provided to Christine should answer any questions you may have.

Have fun in the kitchen, and good luck with your roast!

Chef Ryan Skelton