In this class, you will learn one of my “convertible recipes” where you can choose your own flavor (a specific cuisine). Once you know this COOKING METHOD you can create dozens of versions.
Here are meal ideas and recipes, based on the guidelines in the “Anticancer book” and based on my clients’ food in their pantry/fridge and their likes and dislikes. Each dish builds on the previous one — using leftovers.
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.