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We celebrated her birthday this week with a very special class of Lesson Six, "Udon Thani Barbecue Chicken & Papaya Salad Picnic."
Here's some our intrepid students using a food mill to puree boiled potatoes.
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.
It so relaxing to travel like a “tourist”: to find a haven in crisp sheets and smiling staff who speak your language, after a hectic day in a bustling foreign environment.
The Naman Retreat in the outskirts of Danang Vietnam, is a beautifully designed resort with well-trained English-speaking staff.
Learning to make your own spring rolls is just part of the experience.
For the Photoblog post, please visit: www.ursulasweeklywanders.com/travel/resort-living-and-com...
Fall Involitni: Rosemary and thyme sprinkled beef rolled in cured Prosciutto, braised with flat little Borettane onions and grapes in 3 colours. Served with puree of eggplant and squash. Real Balsamico, lemon zest, rosemary sprigs.
A main-dish salad full of crunchy and tender textures, and nutty and lively flavors. A satisfying meal that happens to be low in fat and high in fiber. (Photo by Brad Dahlgaard)
This was so yummy, right out of the oven.... wow ..I could have eaten a LARGE size portion! Check my website at www.lindysonorecipes.com/2007/08/14/breakfast-anyone/ for more details.