Data Listed Under 'Cooking Classes' Category

Playing the Market: Cooking with ingredients from Vancouver’s Farmers Markets Monday July 19, 2010 6:30 pm – 8:30 pm With Murray Bancroft , Consulting Chef/Food Stylist It’s growing season once again so find out what’s in the stalls right now and innovative ways to prepare and present it from farm to table. Sample some of Bancroft’s favorite wines from Nichol Vineyard in Naramata

See the rest here:
Upcoming Cooking Class at Cookworks on South Granville With Murray Bancroft

Guacamole is made from heart-healthy avocados. This spread is bursting with flavor and keeps a lid on calories since the recipe calls for only a dollop per sandwich. If you are in a time crunch, use a few slices of fresh avocado (about ¼ medium avocado = 80 calories) to add a quick creamy addition to your meal

View original post here:
Recipe Corner: BBQ Chicken-Guacamole Sandwiches

Last night I went to the Kitchen in the Castle , Dublin’s newest and most unique Cookery School. It is based in the beautifully restored Georgian kitchens in historic Howth Castle, Co

Link:
Kitchen in the Castle: Cooking Class

Watching Hell’s Kitchen the other day I started thinking to myself, “I wish I was a master chef”.  And then Gordon Ramsey started yelling and cursing and I thought “Forget that!”.   And yet the feeling remains.  I mean, I know how to cook (somewhat) but to be able to create exquisite dishes from scratch is a true art form

Read the original here:
#18 Cirillo’s Culinary Academy

Every night when you go home , you have to make a decision about what to have for dinner. For the most part, we would like to eat nutritious food, but many of us didn’t grow up learning how to cook healthy meals

See the original post:
5 Simple Steps to Cook Healthy Nutritious Food | Chef Todd Mohr …

Fermented cukes, aka “pickles” and salsa. DEEEEElish! AND full of probiotics and enzymes! Farmers Markets are EXPLODING with produce just about now…an abundance of cucumbers, tomatoes, herbs, baby beets and turnips…now is the time to come to a fermentation class if you haven’t made one yet! We will make fermented pickles and salsa to start…and some other goodies from finds at the market.

See the original post here:
Culturing Farmers Market Veggies in Takoma Park!

How much for a professionally prepared meal for an important dinner party in their home ? The possibilities are endless when we look at the benefits cooking schools and classes have to offer. …

See the rest here:
The Benefits Of Learning Creative Cooking | BlogSDN Articles

Class Schedule for July 2010: 14 July 2010: Winter comfort food Come and enjoy a chilly Winters evening with us while you sip a glass of red wine and learn how to make classic winter dishes. This class is semi-hands on, attendees will make some dishes themselves. Price: R280 per person Time: 19:00 – 21:30 Venue: Stellenbosch, to be confirmed

View post:
Cooking Classes for July 2010

If you are the main cook in the home and have wanted to enhance and develop your technique and gain fine cooking skills you may want to consider a creative cooking school. lv bag Maybe you have even dreamed of opening your own …

Read the original post:
Cooking Classes are a Great Way for You to Learn to Enjoy Food

Scallops & Spaghetti Makes 4 servings Serving Size: 4 ounces scallops + ½ cup pasta mixture: 306 calories 1 pound large sea scallops (about 15-20) ¼ cup grated Parmesan Cheese 2 cloves garlic, minced 2 Tablespoons olive oil, divided 2 tablespoons chopped fresh basil or 1 teaspoon dried 2 cups cooked whole wheat spaghetti Ground black pepper to taste Sautéed Bok Choy with Toasted Cashews Makes 4 servings Serving Size: ¾ cup sautéed bok choy: 83 calories 8.8 ounce package of baby bok choy (3 bunches), wash & trim away green leaves from white stem. Discard bottom 1-2” of white stem. Slice stem and green leaves into thin strips

Read the original here:
Recipe Corner: Scallops with Whole Wheat Spaghetti in Basil Parmesan Sauce & Sauteed Bok Choy