So, my posting has been a little light for the past few weeks. It is not as though I haven’t been cooking. I just haven’t been photographing, writing, or posting. And there was an accident. No excuses though!
Since I am so very far behind in telling you what I was making 3 falls ago, 2 falls ago, and last fall, I thought I would take my favorites and link you directly to them.
But first! Classes! I am happy to announce my cooking classes through the end of the year.
Tuesday, November 15th, I will be teaching a Holiday Side Dishes class at Book Larder. In our family, Randy and I host Thanksgiving and we do have a turkey. I don’t make a separate main course for myself and the other vegetarians, I just make sure we have plenty of hearty side dishes to enjoy. I will be teaching three dishes from three of my favorite books. Whether you have a turkey at your house or not, Wild Rice and Celery Root Gratin, Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette, and the Ultimate Green Bean Casserole would be most welcome at your table. If you would like to attend this class, you actually need to buy tickets from Brown Paper Tickets by clicking here. This class will run from 6:30-8:30 and costs $50.
Saturday, December 3rd, I will be teaching my Holiday Brunch class at our house. If you have people coming to town for the holidays, chances are there is going to be a need for brunch. Why not make it instead of going out? In this class we will learn how to make delicious (and easy) Currant Scones, Petits Pains au Chocolat, a Mediterranean-Inspired Frittata, Perfect Roasted Potatoes, and a Roasted Tomato Caprese Salad. Oh! And there will be a Make-Your-Own-Bloody-Mary station. This class will go from 10am-1pm and costs $65.
Thursday, December 8th, I will be teaching my 4 Doughs and 1 Batter class. So many people are afraid of working with different kinds of dough and I want to help. In this class, we will learn how to work with filo dough, puff pastry, bread dough, tart dough, and cake batter. If you have taken this class before, the doughs we work with will be the same but some of the recipes will be different! We will make Filo Pastry with Goat Cheese and Spinach, Puff Pastry Tarts with Butternut Squash and Grapes, the amazing No-Knead Bread, Chantarelle Tart with Roasted Garlic Custard, and, one of my most-requested recipes, Brown Sugar Pound Cake. I think I always feed people well, but this class is truly a feast! This class will run from 6-9:30 and costs $70.
I’d love to see you!
From Three Years Ago:
This is Harira Soup. It stars lots of wonderful veggies, chickpeas, and thin noodles. It is thick and hearty. It will warm you.
These are pita bread halves that are sprinkled with za’atar – a mind blowing spice mix starring fresh thyme, sesame seeds, salt and sumac. These guys get broken into pieces and become one of my favorite salads – Fattoush.
I feel like there has been a lot of talk about chocolate chip cookies here recently. Please, let’s take a break and all bake these amazing ones instead. Butterscotch chips, oatmeal, cashews. Cowgirl Cookies from the beloved Holly B’s Bakery.
Such a bad photo (all these are pre camera upgrade), such a good dish. Great for company because it can be made in advance and is super hearty. Eggplant Rollatini with Capellini.
From Two Years Ago:
You will surprise and delight anyone you love (or even like) with these homemade Petits Pains au Chocolat. Very easy too!
I am very partial to brownies. They are probably my favorite dessert. I like this one, from the Baked cookbook, and awful lot.
I make a lot of savory galettes. I think they are beautiful, tasty, and a nice anchor for a vegetarian meal. This one stars pears and goat cheese and is garnished with pretty pomegranate seeds.
I’m currently enamored with the No-Knead Bread, but this classic Challah will always always be in my repertoire. It takes a lot of time but most of it is just rising and it always turns out.
I have a few recipes that I have been making for twenty years and this Tomato Leek Soup is one. It’s Randy’s favorite soup.
Holly B’s Orange Swirls. I don’t need to say more.
From Last Year:
Sometimes you just want a really good pound cake. This one stars graham crackers. I also tell the story about how my son Graham got his name.
I can’t say enough good things about this Roasted Pear Salad. I taught it in my October classes. I also tried substituting blue cheese for the goat cheese and oh my, it was good. 50 people ate this class (5 classes x 10 people each) and every one cleaned their plate.
Up until last year, I had never heard of Buckeyes. Then I made them for a yoga retreat. Then I made a double batch of them for a client. I haven’t made them since and now I want one.
As far as fall cookies go, these Pumpkin Spice Cookies are a classic. Nice and soft.
Rice noodles and I are bff’s. I love them. I loved this dish and it’s from one of my very favorite cookbooks.
I often think of this Fregola with Minted Cauliflower when I hear people talking about vegetarian food being boring. I made this for my dear friend Karen who I have known since my freshman year in college. As soon as I finish up this post, I’m heading down to the airport to pick her up for her annual November visit.