Chobani Sundaes…Sweet and Savory
Doesn’t everyone love Chobani? or Cho, as it’s known by its fans. Authentic Greek Yogurt. Chobani Sundaes – what a fun, healthy treat. Make them savory. Make them sweet. Make them any way you like. But simply make them. (more…)
Knife Skills Workshop – Thursday, June 13, 2013
Do you marvel at the speed at which chefs can prepare a meal? Do you aspire to be an amateur Iron Chef? Patricia K. Rose, of Fresh Food in a Flash, will lead a hands-on cooking class on Thursday, June 13, 2013, 6:00-9:00 at the Holy Nativity Community Hall in Westchester. Learn the fundamentals of using a knife that will cut your cooking time in half. You will enjoy a freshly made dinner in the beginning of the class, then we’ll practice our Knife Skills and chop vegetables for another meal you can cook up at home. For this class, bring a Chef’s Knife (the knife in the picture on the blue board) and a Cutting Board along with your apron so you can practice. (more…)
Southwestern Quinoa Salad with Chile-Lime Vinaigrette
On Cinco de Mayo I made this Southwestern Quinoa Salad for about 50 people following our church service at Holy Nativity where I teach cooking classes. We had made this dish in our August Garden to Table Cooking Class. It is healthy, pretty and delicious. People kept coming back for more and asking for the recipe. So here it is. It would be a delicious addition to your summer barbecue or when you need an easy potluck dish to bring to a picnic. (more…)
How to make Chai Tea Lattes at home for pennies.
I am new to Chai Tea Lattes. I am not a coffee drinker, so I rarely go into Starbucks. I know…I’m unusual. So what else is new? When I do enter a Starbucks, I will purchase a cup of mint tea. But since our Indian Street Food Cooking Class, I’ve discovered Chai Tea Lattes. Make it hot and add whole milk and a little sugar. Nice! It does have caffeine, which I don’t do, but on occasion, I would like to enjoy a cup of this unique beverage. (more…)
Pakoras = Indian Veggies fried in a Garbanzo Bean Batter
Pakoras were new to me. They have the dreaded “fried” word in the directions, so I probably would have steered clear of them, had I not tasted them at the Samosa House first. Our Guest Chef, Zenith encouraged me to make these at our Indian Street Food class and I’m so glad she did. They are delicious and different than most items that may rise up from the deep fryer. (more…)
Southwestern Fiesta Cooking Class – May 8, 2013
Border Grill’s Sauteed Scallops with Toasted Ancho Chiles. We will make this dish with Shrimp.
Join us on Wednesday, May 8, 6 p.m. to 9 p.m. at Holy Nativity Community Hall when we will explore the rich culinary history of the southwestern U.S. If you’ve travelled through Arizona, New Mexico or west Texas, you know how delicious this cuisine can be. (more…)
Fine Dining on a Budget at Bastianich’s Becco Restaurant in New York City
Where to dine in New York City? Too many choices. My first choice was Felidia, Lidia Bastianich’s flagship restaurant. I was lucky to dine at Felidia and meet Lidia herself at a business meal nearly twenty years ago and I remembered it being outrageously good authentic Italian. But without an expense account this time, I couldn’t get my sweetie to go for this splurge. So I poured over The Michelin Guide to discover Bastianich’s spinoff restaurant, Becco in the theatre district. (more…)
