Salads made with seasonal ingredients form an important part of Turkish cuisine and this refreshing spinach salad with jewel like pomegranates and seasonal chestnuts became a big hit with us
Part IIICookingClass Photos. 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
Cooking, talking, laughing and learning about food & new flavors. Thursday was the 3rd class of "Cooking With A Southern Soul" and just like the other two, we had a great time
Spiced Lentils with Cucumber YogurtA Bit of Indian Cuisineby Victoria ChallancinFlavors of the Sun International Cooking SchoolSan Miguel de Allende,Mexico Educating palates to new flavors and ingredients is part of what I do in my international classes designed for Mexican cooks
Flavors of the Sun International Cooking School. Watermelon GazpachoCookingClass Photos May 2010by Victoria ChallancinFlavors of the Sun International Cooking SchoolSan Miguel de Allende,MexicoThose of you that follow my blog know that I love to post photos of my cookingclasses with Mexicancooks
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
CookingClass PhotosYogurt-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
Mid-December, the two of us took a one-day cookingclass at our local community college. The class was titled "Pizza and Focaccia" and it was taught by the adjunct instructor of baking and pasty at the college, Chris French
I am a collector, I collect everything that involves cooking and eating. I tested it by preheating the pan, then adding extra virgin olive oil so I could start cooking
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
It is smaller and more oval in shape than the regular / classic varieties. Spray a 9" pie pan with a Vegetable Cooking Spray or grease with a thin film of Grape Seed Oil. Flip and continue cooking for an additional 3 minutes
Chilled Yogurt-Cucumber-Avocado Soup with Basil-Salsa GarnishCookingClass Photosby Victoria ChallancinFlavors of the Sun International Cooking School San Miguel de Allende, MexicoA few more photos from recent classes
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
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