by Chef Todd | Oct 5, 2010 | Cooking Classes, cooking ideas
The Asian Slaw recipe I like to make this time of year is with the abundance of Fall squash available. The recipe isn’t a top secret; you don’t need security clearance or a license to kill. But, in secret agent fashion, this squash salad is shaken, not stirred. Proper...
by Chef Todd | Sep 30, 2010 | Cooking Classes, cooking ideas
A Vegetable Lasagna recipe is easy to find on the internet. Everyone will have you cooking dry sheets of pasta, letting them cool correctly, then wrestling with the limp, soggy, wet sheets to create a layered Italian dish. I’ve taken a long hard look at lasagnas and I...
by Chef Todd | Sep 23, 2010 | Cooking Classes, cooking ideas
If you’ve reached Week 19 of WebCookingClasses, you know how passionate I am about making my own ravioli. When you combine the fresh fall ingredients now available, like butternut squash, with my love of ravioli, what do you get? A formula for butternut squash ravioli...
by Chef Todd | Sep 22, 2010 | Cooking Classes, cooking ideas, Members Only
Now that you know the Risotto Method, it’s time to get creative. Since Arborio Rice is so sticky, there are additional ways to present your Parmesan Risotto dish. Parmesan Risotto Cakes offer a unique presentation for a side dish. You can shape your risotto into...
by Chef Todd | Sep 21, 2010 | Cooking Classes, cooking ideas
Pumpkin tarts are always the first thing I make when I have access to the fresh ingredients of Fall. I know it’s time to start enjoying Fall foods when the colorful assortment of squash come to my local farmers market. However, I see the wrinkled brow of concern and...
by Chef Todd | Sep 8, 2010 | cooking ideas
“Quinoa how-to” doesn’t start here. Quinoa was one of the primary food sources for the Inca Indians in Peru more than 5000 years ago. They called it the “Mother Grain” because it grew in the worst soil conditions. There has been much more discovered about this whole...
