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Here's Greg separating eggs for our dessert.
These pictures are from our second class at Jewett Farms Studio. This menu was built around Mastering the Art of French Cooking by Julia Child.
Mussels with Escargot Butter, Beef Braised with Beer and Onions, Puree of Potatoes with Garlic, Green Salad and a Souffled Lemon Tart.
Three different foccacias made at a recent cooking class at the Cambridge Center for Adult Education
First course: mussels gratineed with escargot butter.
These pictures are from our second class at Jewett Farms Studio. This menu was built around Mastering the Art of French Cooking by Julia Child.
Mussels with Escargot Butter, Beef Braised with Beer and Onions, Puree of Potatoes with Garlic, Green Salad and a Souffled Lemon Tart.
We celebrated her birthday this week with a very special class of Lesson Six, "Udon Thani Barbecue Chicken & Papaya Salad Picnic."
We celebrated her birthday this week with a very special class of Lesson Six, "Udon Thani Barbecue Chicken & Papaya Salad Picnic."
© 2013 Connie Tsang //
Though Istanbul is an incredible city for its sights, sounds, and energy, sometimes you just need to step away and cook. Considering all the protest action on the streets, it was doubly attractive to spend a few hours one afternoon in an intimate cooking class with Turkish Flavours.
Istanbul, Turkey