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Residents in Christian Hall recently had a special treat! They had the opportunity to Learn to Cook with Saint Francis Torvian Chefs! francis.edu/residents-learn-cooking-techniques/
Cooking Experince in Motaione. Fattoria Santo Stefano prestigious villas, icturesque country houses and apartmets to rent
cooking bloody playdough
what a waste of my day
i have blisters, burns, stained hands and bruises from this damn stuff.
9.30am-6.30pm....makin playdough ARGH
I've always enjoyed cooking, and occasionally share photos of dishes I'm particularly happy with :) I did not start cooking until I left France, but I am sure growing up there had an influence... also, I'm around good food all the time, having played music in restaurants all my life.
My housemate Justine, preparing our first meal of the lunar New Year. You can see my messy bedroom in the background.
heh heh heh.
I love the expression on Jen's face here.
The result was an amazing pureed carrot soup that balanced heat, sweetness, savouriness and tartness perfectly. It was even better the next night. Who knows how it will be the third ?!?!?
It is Monday Morning and it is my Friday night. I made shrimp macaroni salad and cooked a ribeye steak on the grill - what a breakfast/dinner - snack!! I can't wait till tonight to have some more! Wee Ha!!
I made this.
Curried Cauliflower with Chick Peas and Tomatoes
Food Network Recipe courtesy Tyler Florence
1/4 cup ghee
1 yellow onion, finely chopped
2 tablespoons curry powder
1-inch piece fresh ginger, peeled and julienned
2 vine-ripened tomatoes, chopped
1 head cauliflower (about 1 pound), cut into florets
3 cups canned chickpeas, drained and rinsed
2 tablespoons tomato paste
Salt
Cilantro leaves, for garnish
Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.