Oh my gosh, it’s still hot as heck out! I’m glad I’ve been inside all week teaching classes.
Yesterday at the Institute for Culinary Education, we tried out a bunch of vegetarian recipes from my upcoming Persian cookbook, including Tomato and Cucumber Salad with Lime Juice, Rice with Dill, Fava Beans, & Potato Tahdig, and Tempeh Kebabs with Lime-Herb Marinade.
The amazing students worked hard to pull off our feast, fighting the humidity to roll warm dough into shapely cookies, and standing over a pizzelle iron so we could enjoy pizzelle ice cream sandwiches filled with cool, creamy saffron frozen yogurt.
Tomorrow I’ll be back in my apron with a sweet group of friends who I’ve taught before at the Brooklyn Kitchen. For this private party, we’ll be making Roasted Artichokes Stuffed with Ricotta, Braised Chicken with Turmeric and Lime, and a gorgeous salad of greens topped with radishes, rhubarb, and strawberries!
I love teaching people about fresh, seasonal cooking, and using vegetables, fruits, whole grains, and spices to make healthy food that sings. Come join me at one of my classes this summer, or throw a class with a bunch of your pals that focuses on exactly what you would like to learn. If your kitchen is small, I can teach your group at one of the city’s many cooking schools or kitchen spaces available to rent. If you have a big kitchen, let’s do it at your place!
I leave you with some thoughts on compromising in the kitchen. This is a post I wrote for rachaelray.com about adjusting to eating as a married woman….Big thanks to my aunt, Carol Gillott of Paris Breakfast, for all of the photos from yesterday’s cooking class, and to family friend David Boyer for the fab wedding cake photo!