Arugula, Cheddar and Cherry Salad With A Light Dressing

A light and refreshing salad was served alongside pot pies we made during a 4 hour full participation baking class at Zingerman’s Bakehouse. It was perfect with the peppery arugula, Vermont cheddar, Granny Smith apples and dressed in a light cider vinegar/extra virgin olive oil dressing. They called it their “Fall On Me” Salad”! When … Continue reading

Zingerman’s Deli Pot Pies

Pot Pies filled with veggies, chicken or beef and a creamy sauce have always been a comfort food.  We use to buy them from a local bakery or truth-be-told I did buy Marie Callender pies, only in a pinch though! I’ve wanted to make my own version and when Zingerman’s offered classes using their recipe … Continue reading

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

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