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Cooking in a strange kitchen is hard. Cooking in a poorly equipped strange kitchen where you are also expected to keep kosher is just silly.
We took an amazing cooking class at our hotel in Radda in Tuscany. They were showing us the right way to roll out your pasta dough for our ravioli.
I used my own cherry pie recipe for the filling and my apple crisp recipe for the topping.
Cherry Crisp:
2 cans of red tart pitted cherries
¼ cup cornstarch
1 cup sugar
Topping
½ cup butter: room temperature
1 ½ cups quick oats
½ c flour
½ cup brown sugar
½ cup white sugar
½ tsp cinnamon
Drain the juice off the cherries (keep it)
Add cornstarch to the juice to dissolve, add sugar and cook until it thickens. Add cherries after the juice starts to thicken. (this keeps them from getting too mushy)
Pour into 9x9 glass pan
Topping: Cut the ingredients in with the butter, spread over the cherries.
375 for 45-60 min
The cooking demonstration was being held on 16 May 2012 at Singapore Polytechnic's Nutrition Health Wellness Centre Kitchen (NHWCK).
In the UC, two chefs did a cooking presentation on how to make cucumber and cantelope soup, and cantelope-mint ice cream.
I couldn't decide whether to use one or both of these, so I combined them into one picture. This was less about complimentary colors and more about me messing with depth of field before dinner.
From the last of our ASEAN vegan series, Cambodia - It's hard to make a slice of tofu look appetizing on its own, but I think we pulled it off with these "to hu chien kreung", tofu marinated in chili, lemongrass, soy and mushroom sauce and then fried to a golden brown and served up with pickled daikon and carrot.