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An Binh island; cooking with the family 'Seven' in their kitchen.
Photo: Johan Strömberg (uriel_johan)
Stirring the white chocolate ganache for truffles.
I took David, Radicaldreamer, and Tigerboy to a teen chocolate class at Viking Homechef, in Walnut Creek. They made two kinds of truffles (white chocolate rolled in oreo crumbs, and dark chocolate rolled in cocoa powder), chocolate hot lava cakes with praline sauce, and double chocolate dipped strawberries.
It was a blast!
Executive Chef Joel Thevoz leads a cooking class here at our kitchen in Arlington, VA. Chef Joel will have a weekly feature on our tumblr with new recipes and easy how-to’s – so you can recreate our favorite dishes at home. Stay tuned.
Mmmmm....stuff in the cooking cupboard, it's wild and windy out there today. Comfort food is beckoning.
Winner Ilan and contestant Miguel from Top Chef second season (on Bravo) giving a cooking demo where Ilan burnt the mushrooms!
Mantle and arms of squid cooked in olive oil, sweet paprika, chopped chili and chopped garlic. Cooking pan on wooden plank. High point of view.
I wanted to try "Superfry Chicken" which calls for "2 eggs (beat them like the motherfucker who crossed you!)". But, since I don't have a deep fryer, I made "Chickens-Can't-Dance Tortellini" instead.
Amy, Oli and Paddy all cooking freegan curry - one tomato, courgette, carrot type one, and a cauliflower, banana and random stuff one. And James cooked a spicey carrot thing. All of them were superb
Good Lord, how does one fuck up cooking eggs in an egg cooker? By forgetting to put a little water in the container before you put it in the microwave she learns.
The good thing about this is when I got up on the stool to assess 'the damage', I realized how filthy our microwave was, so it got a proper scrub.
And then I walked down to the corner cafe and got a bagel sandwich.
finally made coconut chutney! indian cooking feels like a science experiment: so many of the ingredients are completely unfamiliar to me (powders/seeds)... i have to take the cookbook's word since i have ZERO prediction about how everything will turn out while it's in progress. the hardest part so far has been little things: when is the oil hot enough/too hot, when have I blended enough, etc...
tonight's verdict- yummy flavor! (but i need to leave it in the blender longer next time)
key: in the first picture the group of ingredients on top is the basic coconut chutney (the result in the second picture is the blob at 1 o'clock) and the group of ingredients on the bottom are for added yumminess (the result is in the second picture is the blob at 9 o'clock)- the extra stuff made all the difference!! As for the rest, i got some mix at the grocery for coriander chutney and dosa mix- but eventually i want to be able to make it all