Cooking Class Recipes

Fancy Cauliflower

Fancy Cauliflower

An open-faced tart in France is called a Galette, in Italy, a Crostata, in the United States we call them a Rustic Country Tart.  Whatever you call it,  this one is delicious.  Scratch cornmeal pie crust, thin raw cauliflower slices, diced  sopressata, chopped red...

It’s All About Roasted Beets!

It’s All About Roasted Beets!

Roasted Beet Crostini Read the latest reasons you should try beets these days: In Australia, a true Oz-style burger must have a slice or two of beets. Even McDonalds and Burger King have had to tow the line and include it in their menus. Beets have one of the highest...

The Leek Will Inherit the Earth—Don’t Fear These Sweet Onions.

The Leek Will Inherit the Earth—Don’t Fear These Sweet Onions.

Warm Leek & Swiss Chard Topper My Mom and Dad always grew Swiss chard in the garden, sometimes growing the white and the red varieties. I never liked it as a kid, but today I crave it simply sautéed with shallots and leeks. Leftovers are great as a quiche filling...

Peanuts Carrot Appetizer Spread

Salty cocktail peanuts, sweet organic carrots, and tangy thick or Greek yogurt are combined for this surprising spread. Thick yogurt is simply plain yogurt that is drained and is a great lower calories option than mayonnaise, sour cream or cream cheese, whether in...

Spinach Artichoke Bake

My husband loves this colorful savory hot spread.  It’s full of his favorite vegetables, he can dip into it with crunchy crackers, and it doesn’t require too many dishes.  When we married, Roy volunteered to wash all the dishes, not realizing how many plates, bowls,...

Gram’s Lemon Sponge Pudding

When Marie Simmons first mentioned she was working on a pudding book, I mentioned my Grandmother Cora’s Lemon Sponge Pie/Pudding.  She used it for the letter G in Puddings A to Z (Houghton Mifflin, 1999). Marie’s recipe: 1/2-cup sugar 2 teaspoons grated lemon zest...

Les’s Mom’s Walnut Biscotti

Biscotti means twice baked.  These cookies are wonderfully tender and crunchy at the same time with just a hint of anise.  Yields about 2 dozen. 2 cups “lightened” flour, as demoed in class 2 teaspoons baking powder ½ teaspoon salt 1 large egg ½ cup sugar 2...

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