Bozeman Healthy Cooking Classes Celebrate SpringJoin me in celebrating Spring’s bounty with lighter dishes and cooking techniques. Both April and May’s healthy cooking classes feature an abundance of Spring vegetables and fruits. Asparagus and strawberries, leeks and rhubarb Continue reading
Healthy Cooking Classes in BozemanCreate delicious and probiotic-rich fermented foods in your own kitchen. Explore the how-to techniques, equipment and basics of vegetable fermentation in my upcoming fermentation workshops. Taste a variety of fermented foods from beverages to condiments Continue reading
Healthy Cooking Classes Celebrate Winter’s BountyEach of these healthy cooking classes features an appetizer, hearty soup, winter salad and dessert starring sweet potatoes, squash, mushrooms, wild rice, fennel, apples, pears and much more.
Come to one or come to both classes:
Uncooked, Fermented & Easy-to-Prepare Fig Jam from Dried FigsMake 2013 healthier than ever. Introduce homemade fermented foods into your diet. This month I’ll share recipes for easy-to-make fig jam and country-style mustard as well as my very favorite white kimchi. These enzyme and nutrient-rich foods are easily digested and highly beneficial Continue reading
An Easily Prepared & Healthier Holiday Hors d’OeuvreFast, easy to work with and versatile. Puff pastry’s delicious buttery taste and flaky-crisp texture goes with most everything savory or sweet. Wanting to include a savory item in a recent class I taught on Pies & Tarts, I remembered a puff pastry hors d’oeuvre from my catering days in Los Angeles. Continue reading
An Action Plan for Preparing Thanksgiving DinnerThere’s much to do and make and prepare for the Thanksgiving meal. It’s my favorite holiday of the year with its focus on food, friends, family and gratitude. Yet the pressure to get the meal on the table on time and beautifully presented Continue reading
Homemade Yoghurt Cheese & WheyUntil two Saturday’s ago I knew nothing about whey and nothing about yoghurt cheese. An all day workshop on fermentation changed that. I’ve now made three batches of creamy yoghurt cheese Continue reading
