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  • Linked image to Artisan Sweets page on Edible Times Culinary Services, Boise Private Chef

Photo of Chef Christina Bailey.

Meet the Chef

Christina Bailey created Edible Times Culinary Services out of her passion for fresh, nourishing and most importantly delicious food. Using her experience from cooking in award-winning and Michelin-star restaurants, Christina developed a style of service that’s Martha Stewart meets Thomas Keller. Think delicious, from scratch meals enjoyed in the comfort of your own home, prepared using the highest of professional standards.

Passionate about both food and nutrition, Christina helps private clients achieve their dietary goals by sourcing fresh, local and organic ingredients and preparing them with the utmost care. Christina graduated at the top of her class from the Culinary Institute of America, in Hyde Park, New York. Her journey through the restaurant industry includes time spent in Thomas Keller’s flagship Bouchon Bistro in Yountville, California, SusieCakes Bakery in Brentwood, California and the award-winning SideBern’s (now Haven) of the Bern’s Steakhouse family in Tampa, Florida.


Kitchen Assistant Update: She’s definitely got t Kitchen Assistant Update: She’s definitely got the puppy dog eyes mastered. 😍It’s amazing how quickly labs learn what works. Like chewing electrical cords won’t get you treats, but this choice will. @heath_woodlief
Who struggles with carb consumption? 🙋🏻‍♀️⁣⁣I hope these keto (low-carb) stuffed peppers may just inspire you. No rice, my friends. No rice.  My kids even ate them, which speaks volumes of their tasty goodness.😉 ⁣⁣For a true paleo diet, ditch the sour cream and top with avocado.⁣⁣Use the link in bio for the recipe, which includes the easy formula so you can buy the right amount of peppers and meat. Because Lord knows we could all use a little help at the grocery store. 😅
Hand up if you have a problem with Cadbury Creme E Hand up if you have a problem with Cadbury Creme Eggs this time of year...🙋🏻‍♀️😆 Mine is so intense, I dreamt up these Cadbury Creme Egg French Macarons. ⁣😱⁣From scratch, gluten-free, and while still sweet, absolutely no mystery ingredients to be found.⁣😁⁣That is all. ⁣⁣The recipe for chocolate macarons is in my bio link.  Fill with vanilla buttercream and this rich custard cream:⁣⁣INGREDIENTS⁣-4 egg yolks (about  2.25 ounces)⁣-⅓ cup granulated sugar (about 2.5 ounces)⁣-⅓ cup heavy cream (about 2.5 ounces)⁣-1½ teaspoons cornstarch (plus enough water to make a slurry)⁣-pinch of salt⁣-1 teaspoon vanilla extract, optional⁣⁣METHOD⁣⁣1. In a small bowl, add drops of water to the cornstarch until you can stir it together to make a slurry (thick but pourable liquid).⁣2. Combine heavy cream and half the sugar in a small pot. ⁣Stir together egg yolks and the remaining half of sugar in a heat-proof bowl.⁣3. Bring heavy cream mixture just to a boil, then slowly drizzle into the egg yolk mixture while whisking constantly.⁣4. Once heavy cream is incorporated into egg yolks, whisk in the cornstarch slurry.⁣5. Pour the custard mixture back into the pot, and cook over medium-low heat, stirring constantly until bubbles break the surface. ⁣6. Strain into a clean bowl, and press plastic wrap on the top to cool.⁣7. Chill a couple of hours to set.
Fasting or avoiding meat tomorrow for Good Friday? Fasting or avoiding meat tomorrow for Good Friday?⁣⁣Here's a link to my write-up on how to cook sockeye salmon so it's succulent and tender EVERY time. And a few different ways to easily punch up the flavor. ⁣⁣Easy link in my bio for how to buy, grill, roast, pan-roast, glaze, and even marinate sockeye Nobu-style (miso + soy + wine).
For some reason these didn’t post yesterday with For some reason these didn’t post yesterday with the first photo. Entirely user error.😅 Happy Sunday, everyone. Link to recipe and chiffon cake method is in bio. P.S. If this is the first you’re seeing this one, it’s a gluten-free vanilla chiffon cake. And one with a little less sugar than most!
🌷Spring has sprung! Which is the excuse I’m u 🌷Spring has sprung! Which is the excuse I’m using for eating most of this cake myself this weekend. It would also be a nice, light dessert for Easter! ☀⁣⁣🍓🍰It’s gluten-free (or use wheat flour), can be dairy-free, and isn’t COMPLETELY loaded with sugar if you top it with plain whipped cream and seasonal fruit like berries.😩⁣⁣The secret to a super-moist cake? Soak it in simple syrup, or even liqueur. Then you don’t have to share it with the kids! ⁣⁣Easy link to grab is in my bio for recipe and technique! @lauraevelynwelch this is the one you were asking for... like five months ago I think. Finally got to it! 😅⁣⁣😎Happy weekend everyone. Hope you are able to enjoy some sunshine. ⁣
🐶🥰Happy National Puppy Day from the Edible T 🐶🥰Happy National Puppy Day from the Edible Times Kitchen Assistant!Training (and the lack of productivity) continues. If she had it her way, there’d be more recipes and videos with cheese and duck liver on the content calendar.😅
Jiggly, fluffy, YUMMY Japanese soufflé pancakes t Jiggly, fluffy, YUMMY Japanese soufflé pancakes that are gluten-free AND grain-free. I'll go out on a limb and say you can even eat them on a keto diet, as long as you ditch the maple syrup.😉🍁⁣⁣I spent a lot of time whipping egg whites, and am excited to share the ingredients and three recipes for pancakes that meet any diet's desires. Use bio link for more!@foodblogfeed@thefeedfeed.glutenfree
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