Using acorn flour, and other native edibles.
My cooking classes varies from student to student. Some students want to learn how to cook without recipes, and in that case I teach specific cooking styles. Click here to see “Cooking Methods for the Home Cook to Know.” Other students want to learn classic traditional recipes, here is a list with some of the […]
Here are images of the meals I cooked with Mario during our 3 cooking lessons. He wanted quick, easy, tasty meals.
“Chop, Stuff ‘n Roll” will be the first dish I make this Sunday, June 10th. Come in at 1pm to see how easy it is to make: Egg rolls, stuffed with carrots, cabbage and mushrooms, with a pumped up Annie’s Sesame Ginger dipping sauce.
Heirloom Organics sells baby greens at the Mountain View Farmer’s Market (and other Markets in the Bay Area). I bought a one pound bag of spinach and been using handfuls in various dishes/meals. This breakfast looked extraordinary – to me – with the large duck eggs, with the over-sized golden-yellow yolks. I bought the duck eggs from […]
All you bacon lovers will be seduced. Bacon Wrapped Stuffed Dates with banana, chocolate and peanut butter. Sounds delish, aye? AND IT WAS! …. looks delish…. AND tastes delish!
A photo gallery of the food we made together –teaching a client (student) how to cook an omelet and crispy-but-not-dry bacon.
Green beans have a hard time absorbing flavors b/c of its tight-waxy skin, so, the trick to picking up a flavor is to blanch them or soak them in a salt bath in order to get the tight cellulose walls to open up. This will allow flavors to be absorbed.
The best Chicken Picatta EVER. … the texture, the flavors … hopefully you’ll have a chance to second my opinion.