Confit means "slowly cooked in fat". This time of year we make a batch of garlic confit to take us into the cold season. Soft, nutty and flavorful... we spread it on bread, toss with pasta or use as a finish on roasted veggies, meats and fish. Here's... Read More »
For the Orange Caper Sauce...
½ cup mayo
½ cup sour cream
3 T capers, rinsed and drained
3 T fresh chives, sliced finely or 3 T fresh scallions, green part only, sliced thinly
Zest of 1 orange
Juice of 1 orange
Mix all ingredients well... Read More »
to create more meals! We're so into LEFTOVERS in our teaching kitchen... almost to a fault! If you've taken a class with us you already know about our everyday commitment to "no waste" cooking and efforts to compost, save, conserve, reuse, recycle a... Read More »
Full of fat to warm you up... we make this decadent lasagna once a year to bring in the holidays. It's richly delicious!
Ingredients for the Filling…
1 leek, white part only, chopped
1 scallion, finely chopped
1 shallot, peeled and fi... Read More »
SO... one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would cook potatoes and cream to fill their bellies and warm them up! Together, the two ingredients made for the perfect nutrient-rich meal to sustain ... Read More »