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

Parmigiano Reggiano Cooking Class

Yes, a cooking class where the “star” ingredient was Parmigiano Reggiano.¬† When I received an email from Zingerman’s Bakehouse about this upcoming class I signed up right away. There are only 12 students per class so you have to respond quickly to get a spot. Parmigiano Reggiano is my favorite cheese above all others and … Continue reading