As I've gotten older and become more "entrenched" in the cooking world in my spare time, my zest for traveling to a foreign country and doing nothing but cooking local dishes and shopping at local markets for ingredients native to that country has only increased
Part IIICooking Class 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
We even made a peach pizza with a marscapone cheese that would make for a crowd-pleasing dessert. Mid-December, the two of us took a one-day cooking class at our local community college
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
We did whip up the ol’ Crazy Lime Chicken with a side of broccoli salad one night, which was a big hit, and a couple of batches of the no-bake cereal bars
This is my first post with the CrazyCooking Challenge. I'm so excited. November's theme is mashed potatoes, so I scoured the blogosphere for a new and tasty recipe
Comments
Log in or Register to write a comment.