Skewers & Interviewers
A tasty plating of brochettes with quinoa & rice alongside a cup of leek & potato soup. It was the second to last week of the semester and I wanted to cover a lot of territory. What can we cook that would be a good basis for future cooking at home, not too complicated and […]
Pride of Work
It is “the how” not “the what” that matters. Meet romanesco. It has been around since at least the 16th century. A little more tender than brocolli, with a fresh, green, cauliflower-like flavor, it is better tossed in olive oil, garlic & salt and then roasted instead of being boiled. We like it for its […]
Gingerbread house results
We were not sure if we were going to complete this project this week, class time seemed so short, and making gingerbread houses from scratch is difficult! We finally allowed ourselves to trim mix-matched pieces (just like in real construction projects) which helped. But there are parts to this that just can’t be rushed: you […]
