I have always used my Parmesan rinds in soups such as minestrone or added some to a stew. I don’t think I ever made a broth until a few years ago when Liz from spades, spatulas and spoons shared a few posts on her blog on what to do with the rinds of Parmesan. I … Continue reading
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
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
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
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
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
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 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
I learned how to make this, in addition to a few other entrees, at a great Chinese cooking class held at Whole Foods last year. Found out all kinds of things about noodles and making a light sauce and letting the natural flavors of the vegetables and meat come through versus using a heavily … Continue reading
This is a quick dish to fix on the grill once you have your vegetables and meat marinating. This recipe comes from a cooking class at Ann Arbor Cooks that I have adapted to my taste. A delicious, fresh summer meal! Comment: I forgot to buy red wine vinegar and I substituted 3 tbsp. cider vinegar … Continue reading