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Stuffed Eggplant - Vegetarian

Stuffed Eggplant – Vegetarian

This is a wonderful dish as a side for a Greek dinner or an entree for anytime of the year. You can change the cheese to suit your tastes or omit it for a vegan version of this classic dish. Stuffed Eggplant with Feta- Imam Bayildi Serves 8 Ingredients 4 medium eggplants or zucchini Salt […]

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Roasted Brussels Sprouts with Bacon and Shallots

Roasted Brussels Sprouts with Bacon and Shallots

My favorite way to cook many vegetables is to roast them. The caramelization that occurs is so delicious and Brussels sprouts are one of those vegetables that change completely by roasting and become almost addictive. I often add big chunks of red or yellow onion and fresh herbs such as rosemary and thyme to the pan, […]

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Best Ever Crab Cakes

Best Ever Crab Cakes

It’s a snow day today and Herman’s birthday is coming this week. I thought I would work ahead and start making some of the appetizers for a soiree I am hosting for him. Crab cakes are on the menu so why not make them ahead. They freeze well and it was the perfect zen project […]

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Cranberry Walnut Tart

Cranberry Walnut Tart

Why not try a tart for Thanksgiving instead of the usual pumpkin and apple pie. I love tarts and find them so easy so delicious and easy to make. I usually make the dough and filling a few days ahead and assemble it either the day before or the morning of. This way you are […]

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Roast Turkey Breast with Grand Marnier Sauce

Roast Turkey Breast with Grand Marnier Sauce

I recently taught a class on Make Ahead Thanksgiving and re-discovered this lovely entree of boneless, turkey breast, roasted until browned and golden, then served with a delicious orange sauce. The key ingredient is Grand Marnier which is such a perfect addition to any basting liquid. The end result is a moist and tender turkey […]

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Gratin Gruyere Potatoes

Gratin Gruyere Potatoes

With the holidays approaching we are all grateful for any tips to make cooking less stressful. I am a big fan of making dishes ahead and in my recent cooking class on Make Ahead Thanksgiving Dishes at the Cooks Warehouse we prepared this delicious and simple dish. You can make the dish the day before […]

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Paella

Paella

I recently taught  a private cooking class in someone’s home and they requested this dish. A wonderful one pot meal; paella relies on fresh seafood, saffron and short grain rice from Valencia. It’s a crowd pleaser and perfect for guests as you can make it ahead and heat it later before serving.  The paella pan […]

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Summer Plum Cake

Summer Plum Cake

  Plum Cake Serves 8  Ingredients  1 1/4 cups alternative gluten free flour, such as brown rice, almond or a cup for cup brand  1 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, room temperature 3/4 cup plus 1 1/2 tablespoons sugar 2 large eggs 1 tablespoon fresh lemon juice 3 large plums, […]

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Swiss Chard with Spicy Carrots and Garlic Oil

Swiss Chard with Spicy Carrots and Garlic Oil

I love this dish made with seasonal organic Swiss chard ( one of my fave greens) and spicy slivered carrots. You can use any green you like such as kale, spinach, arugula, bok choy or escarole. Cooked greens are not only a lovely side dish but served cold with a little vinaigrette, they  can turn […]

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Thai Chicken Curry

Thai Chicken Curry

I taught a wonderful private cooking class in my home kitchen yesterday for a couple that were celebrating the husbands birthday. They are an international couple who love Thai food and we prepared a number of dishes with Thai chicken curry as the entree. I love this recipe as it can be done with a […]

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Cooking with Fresh Herbs

Cooking with Fresh Herbs

One of my favorite ways to enhance a dish is with the use of fresh herbs. Not only are they flavorful and healthy, they also add an extra dimension to recipes that make the dish come alive. I often grow my own and find certain herbs such as basil, mint, chives, rosemary and thyme very […]

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Roasted Beet Salad with Watercress and Toasted Walnuts

Roasted Beet Salad with Watercress and Toasted Walnuts

One of my favorite ways to enjoy beets is to roast them until they are caramelized and tender. I can eat them just like that or slice them up and add to a salad or vegetable plate. In this delicious recipe I toss beets with watercress, endive, toasted walnuts and a lemon vinaigrette. Warm Beet […]

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