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RECIPES
Appetizers
Crab & Guacamole “Margaritas”
Guacamole Salsa Verde
Sweet and Sour Meatballs
Tomato Bruschetta
Bread
Buttermilk Biscuits
Finally the No Knead Bread Recipe V12.1.
Brunch
Oatmeal Custard
Passover Brunch Brei
Stuffed Matzo Passover Style
Condiments
Garlic Confit
Green Goddess Dip/Dressing
Herb & Spice Blends
Herbes de Provence
Italian Herb Blend
Poultry Seasoning
Za’atar
Shiitake Powder
Drinks
Blackberry Sangria
Desserts
Oatmeal Custard
Dinner
Braised Beef Brisket
Grilled Tequila Chicken
Roasted Chicken
Morrocan Spice House Hens
Blazing Crab Cakes & Tartar Sauce
Ham-pricot
Lentil, Beet and Tahini Salad
Calamity Jane Lobster Tails
Pasta with Mushrooms and Pea Shoots
Sweet and Sour Meatballs
MeatLoaf – The Quintessential Comfort Food
Salmon Citrine
Salmon with Orange Basil Quinoa Salad
Holiday
Cinco de Mayo
Crab & Guacamole “Margaritas”
Guacamole Salsa Verde
Grilled Tequila Chicken
Easter
Ham-pricot
Passover
Braised Beef Brisket
Passover Brunch Brei
Morrocan Spice House Hens
Stuffed Matzo “French Toast”
Sweet and Sour Meatballs
St Patrick’s Day
Thanksgiving
Lunch
Side Dishes
Cucumbers Sunomono
Lentil, Beet and Tahini Salad
Orange Basil Quinoa Salad
Pasta with Mushrooms and Pea Shoots
Potato Salad
Truffled Risotto with Wild Mushrooms
Truffled Mushroom Risotto Cakes
Vegetable Tian
Grilled Veggies
Soup
Butternut Squash Chanterelle Mushroom Bisque
Creamy Carrot Soup
Duck Stock
Miso Turkey Soup
Wild Rice, Mushroom and Duck Soup
Creative Tips & Techniques
to Make you a Better Cook
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Baking
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Quick Breads
Cooking Myths
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Brown to create Flavor, Deglaze to capture every last bit
Etiquette
Etiquette Primer, Setting the table
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Measuring Spoons
Growing Herbs
Ingredients
Carving Chicken
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Mincing Garlic
How to prepare leeks
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How to slice onions
May 2013’s T & T
June 2013 T & T
Cooking Classes – Fall 2016
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Published
January 24, 2013
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