About Andrew Schloss ...
Andrew Schloss is known by his readers and students for his inventive recipes and ability to explain technical aspects of cooking and entertaining in understandable terms. He was nominated as Cooking Teacher of the Year in 2005 by the IACP, and his popular articles have appeared in The Philadelphia Inquirer,The Washington Post, San Francisco Chronicle, Chicago Tribune, Bon Appetit Magazine, and Family Circle.
He is currently president of Culinary Generations, Inc, a product development company, creating food products for major food manufacturers, and is the former director of culinary quality for The Wood Company, where he oversaw culinary projects for healthcare, college, hospital and corporate dining accounts.
Schloss is the former president of The International Association of Culinary Professionals, and former director of the culinary curriculum for The Restaurant School in Philadelphia. His critically acclaimed restaurant, In Season, was instrumental in the creation of Philadelphia's restaurant renaissance.
He is the author of 12 cookbooks: Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club), Dinner's Ready, One-Pot Cakes, While the Pasta Cooks, Cooking with Three Ingredients, One-Pot Chocolate Desserts, One-Pot Cookies, Almost From Scratch, Homemade in a Hurry and Mastering the Grill, co-authored with David Joachim (a New York Times Best Seller. A revised edition of his first book, retitled 2,500 Recipes: Everyday to Extraordinary, is due out in fall of 2007, and The Art of the Slow Cooker is scheduled for publication in spring of 2008.
An occasional guest on QVC, Mr. Schloss has also appeared on “Good Morning America,” “The Home Show,” “Home Matters,” MSNBC, and “The Main Ingredient.” He has made numerous appearances on local television and radio throughout the country, as an author and in his role as a spokesperson for the National Potato Board, Whirlpool ovens and The Canned Food Alliance.
A Holiday Feast
(that cooks in the time it takes to roast the turkey)
Menu
Classic Roast Turkey
Toasted Pita Stuffing
Pear Cranberry Sauce
Sweet and Spicy Corn Pudding
Caramelized Onions and Mushrooms
Spinach with Feta and Olives
Sweet Potato Pumpkin Pie
Orange-spiced Poached Pears
Countdown
3 hours ahead: Begin roasting turkey; start gravy; toast pita wedges; assemble pie; prepare cranberry sauce
2 1/2 hours ahead: Flip turkey; begin baking pie; prepare poached pears
2 hours ahead: assemble roasted onions; prepare stuffing; assemble corn pudding (up to beating egg whites)
1 hour ahead: remove pie to cool; roast onions, finish corn pudding and bake; assemble spinach ingredients
30 minutes ahead: warm stuffing
15 minutes ahead: remove turkey to cutting board, finish gravy; prepare spinach
1 minute ahead: remove baked items from oven; carve turkey and serve
