Posts tagged ‘rice noodles’
Patricia Rose travels the world through her Westchester cooking classes. That’s what the Argonaut newspaper wrote after interviewing me for the story in this week’s issue serving the local Westchester to Santa Monica audience in the Los Angeles area.
I was thrilled to have our cooking classes at the Holy Nativity Community Hall featured this week in the Argonaut newspaper. Have a look. http://argonautnews.com/dishes-with-a-dash-of-culture/ The picture in the story came from our Soups, Stews and Bread class last January. (more…)
To lighten up our meals after the holidays, our mission at this cooking class was to learn how to use some fresh authentic Asian ingredients that we purchased at the Asian Superstore. While we all eat Asian food at restaurants, seeing the raw ingredients and working with them was a new adventure.
After eating them in Little Saigon, we were all interested to make the Vietnamese Spring Rolls ourselves. With rice paper wrappers in hand, the team of Karen, Georgia and Ina assembled their ingredients before beginning the production line of rolling up the spring rolls. Georgia got to work on the sauce made of sake, orange juice and sweet chile sauce. (more…)
Southern California boasts some great ethnic neighborhoods. Since we are cooking Asian at our cooking class this week, we ventured down to Little Saigon in Garden Grove on Saturday. In less than an hour, we were transported into an Asian adventure. Lunch was at Vietnamese favorite, Brodard Chateau. (more…)
Pasta is one of the most versatile “food groups” as far as I’m concerned. You can add so many things to pasta and come up with a casual or an elegant meal. Today there are so many pasta options in our supermarkets – you can purchase whole wheat pasta, gluten free pasta made from rice (check out Lundberg.com) and semolina pasta in every possible shape and size. If you’ve never tasted fresh pasta, get ready for a surprise to your senses. In this class you will be cranking out fresh pasta by hand and see how the nonni’s of old created simple, but yet delicious dishes from the basics in their kitchen - flour and eggs ( flour paste – hence pasta).
- Caprese Salad
- Swiss Chard-Ricotta Ravioli
- Pasta Carbonara made with milk instead of cream
- Pesto & Tomato Angel Hair
- Sun-Dried Tomato Pesto Pasta
- Tiramisu for dessert from La Cucina Italiana Magazine
One of my favorite dishes from our Quick One-Dish Meals Cooking Class was the Singapore Noodles with Shrimp and Garlic. Yum! I can’t wait to try these again. This recipe came to me from Martha Rose Shulman’s book, Ready When You Are. (more…)