Glazed carrots (or any carrots, for that matter) used to be pretty low on my list of favorite foods, due to the childhood trauma of being forced to eat canned carrots too many times. But these carrots, from the online class with Chef Thomas, were absolutely delightful!
You’ll need one bunch of carrots, fresh parsley, Continue reading
Today, I spent the day making sofrito. After retiring 6 weeks ago today, I signed up for a Master Class with Thomas Keller, the great chef at The French Laundry in Napa. One of our assignments was to make sofrito with two different oils (olive and canola). So I did. First, a caution: this will take a total of five (5) hours, so be patient!
You’ll need 3 cups of Continue reading
Last night I made — well, put the finishing touches on — homemade gazpacho. This is a two-day recipe or, at the very least, one that takes a full day because you’ll want to combine all the ingredients and then let them sit before puréeing them in a food processor. But it’s worth the wait!
This recipe came from a cooking class that a friend and I attended at our local Mon Continue reading