Ricotta “Vegetable Carpaccio”

This appetizer was served at a recent Zingerman Bakehouse demonstration/participation cooking class and was a favorite with everyone. Baguette slices were lightly toasted, ricotta was generously spread on each piece and topped with veggies which were lightly marinated. Some of the recipes the students made and others like this recipe the instructor  made, but we … Continue reading

Cuisines of Turkey Demonstration Class

I recently attended a demonstration class at Zingerman’s Bakehouse where Robyn Eckhardt shared her stories and recipes from Turkey’s cultural capital of Istanbul and included many of the diverse regions of Turkey. The recipes Robyn made from her first cookbook “Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey” included Warming Cinnamon Tea, Cheese Fondue … Continue reading

Cook in Julia Child’s Kitchen

Would you like to cook in Julia Child’s original kitchen in her summer cottage in France? I know I would be so inspired and honored just to stand in her kitchen, let alone use it to make great recipes like she did. Since receiving the groundbreaking cookbook “Mastering the Art of French Cooking” (first published in … Continue reading

Michigan Windmill Cookies

My niece and I made these cookies in a Zingerman’s Bakehouse Detroit Classics class back in June. We used a windmill cookie cutter instead of a speculaas mold (see pictures below). I have provided instructions for making molded cookies or using cookie cutters. First a little history… Back in 1926 the Steenstra family immigrated to … Continue reading

Detroit-Style Pizza

Sauce on top!!! My niece Bethany and I recently attended a Zingerman’s Bakehouse class on Detroit (Michigan) Classics. This might be the best class I have ever attended, not just because I shared this experience with my niece, but all three recipes we made were just delicious, especially the pizza. See below for the history of … Continue reading

Three Cheese and Tomato Galette

Gale Gand; pastry chef from Chicago, cookbook author, restaurateur was a guest chef at Zingerman’s Bakehouse demonstrating some of the recipes in her two cookbooks back in May of this year.   Out of the four recipes she made this was my favorite, or I should say “our” favorite, as my two sisters went with … Continue reading

Shrimp with Tomatoes and Ground Almonds (Tamatar Jhinga)

During this year’s  cold winter months I took a few online cooking classes.  What an online cooking class?  Yes, it is true – this past winter I was introduced to this online source called Craftsy.  While drinking my coffee in the morning and still in my pj’s  I moved into the “great room” along with … Continue reading

Lunch and Brunch with Gale Gand

I was fortunate enough to attend Gale’s entertaining class this week with my two sisters at Zingerman’s Bakery here in Ann Arbor. We are always looking for some reason to get together and have fun and when I am organizing it there is usually food involved. These are two of Gale’s more recent books where … Continue reading

Sur la table Culinary Stores and Seattle/Vancouver

Sur la table just opened in my hometown this week and yes I have already been to this new store.  First a little history…  Some 30 years ago I was lucky enough to be in Seattle with Gene who was on a business trip.  He worked while I shopped and toured  this beautiful city.  Our hotel … Continue reading