CookingClassPhotosYogurt-Marinated Chicken with Red Peppers and CouscousFlavors of the Sun International Cooking SchoolSan Miguel de Allende, MexicowithVictoria ChallancinOnce again I have completed an eight-week course of International Cooking designed for Mexican cooks
Chilled Yogurt-Cucumber-Avocado Soup with Basil-Salsa GarnishCookingClassPhotosby Victoria ChallancinFlavors of the Sun International Cooking School San Miguel de Allende, MexicoA few more photos from recent classes
Elena, grilling vegetablesPart IV CookingClassPhotos. Side Dishes and BreadsFlavors of the Sun International Cooking SchoolSan Miguel de Allende,MexicoVictoria ChallalncinAntipasto
Part IIICookingClassPhotos. SaladsFlavors of the Sun International Cooking SchoolSan Miguel de Allende,MexicoVictoria ChallancinAntipasto Salad of Melons, Prosciutto, Mint, and ParmesanAn individual portion of the Melon-Prosciutto Salad with shaved Parmesan and a drizzle of balsamic vinegar reductionThree salads to accompany a barbecue menu
Part II CookingClassPhotos. Main DishesFlavors of the Sun International Cooking SchoolSan Miguel de Allende, MexicoVictoria ChallancinA few of the main dishes made in international cookingclasses designed for Mexican cooks
CookingClass Saladsby Victoria ChallancinFlavors of the Sun International Cooking SchoolSan Miguel de Allende,MexicoThe following photos are from my cookingclasses in San Miguel de Allende with Mexican cooks who are learning to cook international fare
Share a photo of your favorite photo from May. My example of “Favorite photo from May”. The challenge. All photo challenges should be based around your children (pets are always welcome)
If you're a traveling foodie, you must take a one-day cookingclass. The school picked me up from my hotel and brought me to a market where the day's group was given an introduction to Thai ingredients, and where our instructor bought the ingredients we'd be cooking with
I chose a cookingclass to best enjoy my day, learn something and meet some new people. Our chef made the sauce for these with a little leftover filling and some of the artichoke cooking stock
(using dry herbs avoids the extra water in fresh herbs which may make the sauce watery). Mid-December, the two of us took a one-day cookingclass at our local community college
Only a few days after the Chad Sarno cookingclass I attended, I was lucky enough to participate in another one - this time, with Holly from Sweet Thing Food
A couple of weekends ago, we took another baking class at Manchester Community College (our local community college, well-known for its culinary program)
This of course lead to a discussion of our mutual love of cooking, which in turn lead to my suggestion that we spend the day cooking some Peruvian food together
When I have the time I always brine my whole chickens, especially the ones that will be grilled. This month's Recipe Redux Challenge was to cook with tea
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