Orson H. Gygi Company Gygi tagline


PHONE: (801) 268 3316
HOURS: 9am-6pm Mon-Sat
ADDRESS: 3500 South 300 West
Salt Lake City, Utah 84115


DIY: Homemade Peeps

by Gygi Staff on March 20, 2013

Homemade Peeps

There are three things that I must admit before starting this post:

1. Like Heather, I hate store-bought peeps. So gross.

2. This is all the work of Heather. She and her sister got together to make peeps for her niece’s birthday.

3. This recipe comes from the great Martha Stewart. So we can’t take credit for that…

But we can show you how it’s done–so let’s get going!

Continue Reading >>

{ 0 comments }

Favorite Valentine Cookie

by heather on February 14, 2013

20130214-163041.jpg

Cute Connie whipped some of these babies up yesterday to share with her Valentine, and so kindly  sent us a photo of the yummy cookies (thanks for the picture Connie but how rude to tempt us all with no taste! hehe). We decided to share it with you on our Facebook page and many of you begged for the recipe, so Connie kindly sent it over and we are gladly sharing it with you today.  Have a great Valentine’s Day and make sure you all have lots of sweets–isn’t that why we celebrate today?

Heart Shaped Samoa Cookies

{thanks to Connie Whitesides}

Ingredients

Cookie:

•  1 cup butter, soft                           •  1/2 cup sugar

•  2 cups all purpose flour              •  1/4 tsp baking powder

•  1/2 tsp salt                                     •  1/2 tsp vanilla extract 

•  approx. 2 tbsp milk

Topping:

•  3 cups shredded coconut, either sweetened or unsweetened.

•  12-oz Peters Caramel

•  1/4 tsp salt

•  3 tbsp milk

•  8 oz. dark Callebaut Snaps

Cookies:

Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.

Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds (or I make hearts for Valentines.)

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping

Preheat oven to 300.Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Place caramel in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.

Enjoy.

 

{ Comments on this entry are closed }

Happy Valentines Day

by matt on February 14, 2013

{ Comments on this entry are closed }

If you haven’t noticed, most New Year’s resolutions have to do with weight loss. So here’s a fun way to get rid of some of that fat used in cooking. Try using the OXO Fat Separator. Have you made any resolutions when it comes to cooking? We’d love to hear about them!

{ 0 comments }

Orson Gygi Christmas Hours

Everyone here at the Orson H. Gygi Company wishes you all a very Merry Christmas and a Happy New Year! We will be open on Christmas Even from 9:00 am – 12:00 pm MST and will reopen for business on Wednesday, January 2, 2013. See you all then! Happy Holidays!

{ 0 comments }

Christmas Eve Beef Stew

This beef stew is certainly perfect for Christmas, but you’ll enjoy it so much you’ll make it several times throughout the year. It’s a great make-ahead meal, and the Le Creuset oven looks marvelous on the range top and buffet. Enjoy and have a Merry Christmas!

Continue Reading >>

{ 0 comments }

Fine Art of Cooking Series

by heather on December 20, 2012

We are so excited to be offering our Fine Art of Cooking Series again in January! Chef Shawn Bucher will be sharing with us some of his favorite techniques to accomplish EVERYTHING in the kitchen.

These classes are for all skill levels-anyone who is looking to learn “the correct way” of cooking. In these classes you will find that Shawn focuses more on teaching you the necessary ways to accomplish the tasks rather than teaching you a specific recipe.

In each class, Chef Shawn will take the first part of class  and thoroughly explains, teaches and demonstrates the class subject. He then lets all the students loose in their OWN work stations, working on their own recipes so that each student is able to grasp the material at hand. Lots of discussion, and hands-on learning is done in these classes-and of course everyone leaves with a new understanding as well as a full belly!

Each class can be purchased as an individual class, or as the series. Those buying the series-a per class discount is applied as well as Chef Shawn’s cookbook and DVD will be given to those signing up for the whole series. (Trust us, you will want to take the whole series!)

SO WHAT ARE THE CLASSES?:

CLASS #1- January 8th at 6pm : Knife Skills, Stocks, Soups & Sauces – Click Here to Register

Learn how to: – Properly buy, care for and use a knife! Shawn will be teaching all the necessary knife skills, giving you that much needed confidence with the best kitchen tool! -  Make great stocks, traditionally and using a pressure cooker! -  Create gourmet soups, quickly and creatively!

CLASS #2- January 15th at  6pm: Starches - Risottos, Cous Cous & More – Click Here to Register

Starting with Starches Learn how to: Cook your pasta like the Italians – Al Dente! A killer marinara sauce in minutes! Roasting potatoes and yams! Create gourmet Risottos, Cous Cous and more!

CLASS #3- January 22nd at 6pm:  -Vegetables: From Cooking to GarnishingClick Here to Register

Garnishes, Steam & Glazed Vegetables, Salads and more! Learn how to: Buy, clean, prepare clean and cook vegetables! Roasting peppers! Salad dressings from scratch! Basic Garnishes for both platters and plates.

CLASS #4- January 29th at 6pm:- Chicken – Breaking down a Chicken, Breading & Frying and more – Click Here to Register Learn how to: Properly break down a whole chicken in the classic 8 pieces! Classic breading procedures! Pan frying, deep frying and creating everyone’s favorite – classic chicken fried chicken! Creating mashed potatoes, cream corn, cream spinach and peppery gravy! Yes, everyone is  given their own chicken to break down and find out how to use!

CLASS #5- February 5th at 6pm: Seafood- Break down a whole fish and creating killer fish tacos! – Click Here to Register

Learn how to: Properly break down a whole trout! Cook a whole lobster! Cooking Fish and Shrimp in a pan and in a bag! Creating killer fish tacos with Chef Shawn’s signature sauce, guacamole, pico de gallo and coconut jasmine rice!

CLASS #6- February 12th at 6pm: Beef and Pork BasicsClick Here to Register

How to make it Roasted, Shredded or Grilled! Learn how to: Work with beef and pork to make it roasted, shredded or grilled. Learn to taste, season, and create a beautiful restaurant quality meal fit a king!

Whether you are a newbie in the kitchen looking or an experienced “recipe follower” these classes will give anyone looking to find those fun and must have skills to accomplish anything that you may be looking to do! Chef Shawn leaves plenty of time for discussions and questions and we limit class size at 12 so that you have the best experience possible!

Any questions, please feel free to ask! (gygiclasses@gygi.com)

 

 

 

{ 0 comments }

Chocolate Extravaganza: Tempering with Mycryo

by Gygi Staff December 20, 2012 Chocolate Extravaganza
Thumbnail image for Chocolate Extravaganza: <em>Tempering with Mycryo</em>

So what is tempering and why is it important?

0 comments Continue Reading →

Chocolate Extravaganza: Mendiants & Chocolate Tempering

by Gygi Staff December 19, 2012 Chocolate Extravaganza
Thumbnail image for Chocolate Extravaganza: <em>Mendiants & Chocolate Tempering</em>

What is a mendiant you ask? “A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits representing the four mendicant or monastic orders of the Domincans, Augustinians, Fransciscans and Carmelites. Each of the nuts and dried fruits used refer to the color of monastic robes with tradition [...]

0 comments Continue Reading →

Neighbor Gift Idea: Homemade Chocolate Mints

by Gygi Staff December 18, 2012 Chocolate
Thumbnail image for Neighbor Gift Idea: <em>Homemade Chocolate Mints</em>

We have featured these before, but they do make a quick, delicious neighbor gift. After you get them all made and cut, fill up a small candy box to deliver to your friends. Get the recipe by clicking here.

0 comments Continue Reading →