Many people rely on canned chicken broth for use in their holiday cooking. Swanson probably makes more money this time of year than at any other! Their broth is fine, but really doesn’t have as much flavor as I’d like it to. After taking the cooking class series with Chef Jackson York of Edom Bakery… Continue reading Cooking Basics: How To Make Chicken Stock
Alas, my cooking adventure at Edom Bakery and Grill with Chef Jackson York has come to an end. (yes, I said alas.) 😉 I am sad that cooking school is over, but happy that I had the experience and got to meet the people I worked and learned with there! Last night we had our… Continue reading Edom Bakery Cooking School Graduation Dinner 2010
I love baking cookies. You know this about me. I have shared quite a few recipes with you here for them: sugar cookies infused with the essence of lemon, Justin’s special peanut butter cookies, and others. Baking cookies is therapeutic for me, in a way. When there’s something on my mind and I can’t shake… Continue reading Some things are better than cookies
There seems to be more to do in the months of October, November and December than any other time of the year; at least in my life. Maybe yours, too! It’s all good, but it takes a lot of energy and focus. And coffee. 😉 By way of example, let me fill you in on… Continue reading So many things to do!
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” ~Julia Child “Wine is bottled poetry.”… Continue reading Le cours de cuisine numéro huit : apprenant du vin – Book list for wine lovers
Tuesday night’s cooking class at Edom Bakery was right up my alley. Chocolate! Need I say more? 🙂 Well, I’ll also say real crème brûlée, because because before we dove headfirst into chocolate work with Chef Kat Kilpatrick, Chef Jackson taught us to make crème brûlée from scratch, including using a kitchen torch to caramelize… Continue reading Numéro de la classe de cuisson sept – Chocolate & Crème Brûlée
I have such mixed emotions about this being the sixth week of my cooking classes at Edom Bakery and Grill with Chef Jackson York. I have learned so much and enjoyed myself so thoroughly that I am going to be sad when it’s over next week! The class this week was extra-enjoyable for me, as… Continue reading Numéro de la classe de cuisson six- Creme Patissiere recipe (enough for 3 pies!)
This week’s cooking class with Chef Jackson York at Edom Bakery taught me that protein can be just as delectable as carbs! That’s big! Most of us gravitate naturally to the ease and flavor of carbs…..pasta, bread, potatoes, rice, risotto, and so forth, are so delicious, so easy to prepare, and are quite comforting to… Continue reading Numéro de la classe de cuisson cinq: Mushroom duxelles and beef Wellington
Sometimes I imagine myself in long-ago Italy, in some dark, earth-toned kitchen with a big stone hearth and lots of wood on the fire for baking bread among the embers in terra cotta baking pans. I imagine an older woman teaching me, with her long gray hair in a bun on the back of her… Continue reading A Way to Make Lasagna
It was Tuesday night. Tuesday nights have always been nice and quiet, overall. Usually, I stay home, cook a nice dinner, and watch a little t.v. with my boys. It’s rather normal and uneventful, which is nice sometimes. That all changed four weeks ago. If you’ve been following my posts about cooking class at Edom… Continue reading Cooking Class numéro quatre: Salmon en Papillote and Hollandaise sauce
In Mama Steph's Kitchen 