Cooking Class Update - Thanksgiving Sides

Cooking class tonight was a lot of fun, as always. Reiko, Sue, Dennis and I were disruptive as usual. We are definitely the “bad kids” in class, but we always have a good time. Heck, you only live once, so you might as well live loud.

There were definitely a few recipes that I will be putting my own healthy vegan spin on soon. I will try to post my version of the recipes by the end of this weekend in case anyone is interested in making them for Thanksgiving.

First there was Acorn Squash with Italian Inspired Bread Stuffing, which I think would make a great main course.



Next there were Roasted Glazed Root Vegetables.



We ended with Cranberry and Orange Granita.



Dan joined me tonight at cooking class and had a great time with all the "bad kids". You know the type of kids you went to school with that sat in the back and giggled and made too much noise. That sums us up, only we are all old enough to know better. But, we always enjoy ourselves and look forward to getting together every week. Since all of us cook often we have no difficulty chatting and knowing what is happening.

It is late on the east coast so I need to start winding down for the evening. I have a few recipes in my mind for tomorrow.

Before I get started posting recipes tomorrow I need to share with you all the great stuff I bought at the Asian market this afternoon. I was like a little kid in a candy store.

Have a great evening!

Cooking Class Recap – October 14, 2009

Tonight’s topic at cooking class was vegetarian meals. Yeah! That meant I knew the dishes were going to be easily veganizable. In fact they were vegan except the cheese garnish. I will revise the recipes and put my own twist on them.

The dishes from class tonight were:

Ciambotta

Barley Risotto with Butternut Squash and Kale

Mushroom Ragu over Polenta

My favorite dish tonight was definitely the ciambotta. The dish was clean, fresh and light but at the same time substantial. It was the perfect dish for a cold rainy night. I make ciambotta but haven't posted that recipe yet.

If you are interested in a mushroom ragu my favorite recipe is posted here.

Also, I have posted my version of a North African Barley Risotto, and a Sun Dried Tomato Barley Risotto. I prefer to make barley risotto because it is a whole grain and has more fiber and cholesterol lowering properties than even brown rice risotto. It is a time consuming dish, but one I consider worth the additional effort.