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Beer bread with herbs. Like Aussie damper/camp bread but made for my cooking class. We used a bit of baking powder to make it rise a bit more. Japanese ladies loved it!
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.
Participants enjoy classes and sessions of the Summer On The Hill program at the third annual offering of the popular summer study program, open to alumni, students, parents and friends of the university.
The kitchen classroom where we took our Low Country cooking class was so unbelievably cool, and equipped with a camera that would focus on what the chef was doing.
Participants enjoy classes and sessions of the Summer On The Hill program at the third annual offering of the popular summer study program, open to alumni, students, parents and friends of the university.
Here's the full dinner spread. It was nice to have a green salad alongside the rich potatoes and stew.
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.