Our class at Community Partnership School (CPS) is finally underway! We are a couple weeks behind the rest of the schools doing the My Daughter’s Kitchen project. Katherine Rapin, an intern at Vetri Foundation is my partner and we are … Continue reading
This vegetable dish gets its name from the earthware cooking vessel it is cooked in that looks like a deep gratin pan. It is a delicious thing to do with the overabundance of vegetables that can happen in your garden. … Continue reading
We made a delicious creamy carrot soup that is spiced with warming ginger and nutmeg and kissed with a bit of cream in class last night. It is a family favorite and the color just screams fall. A potato is cooked & pureed … Continue reading
Herb and spice blends are real time savers in the kitchen, whether you make your own (much cheaper) or buy them. Recipes below If you feel you wouldn’t use the more obscure leftover herbs & spices for anything … Continue reading
I love guacamole, but am concerned about the calories, so I lightened it up with a Mexican vegetable (really a fruit) called the tomatillo. Tomatillos are really interesting; the plants look a lot like tomato plants, but empty papery husks … Continue reading
What is better than fresh, ripe, sweet, delicious tomatoes, light dressed in a bit of fruity olive oil and balsamic vinegar and perfumed with fresh basil sitting atop a crunchy garlic laced slice of bread. I know, it almost sounds … Continue reading
My daughter is always after me to buy lobster tails, but they are expensive. So when a tree branch fell on her new car (10 days old, 147 miles) smashing the back window and damaging the trunk, etc. I figured … Continue reading