Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Wednesday, October 20, 2010

Vegetables & Sides

My parsley plants are still hanging on, but before long, I won’t be able to keep them outside anymore. So far, this fall has proven to be absolutely gorgeous, so it’s hard to imagine that soon, the dishes I whip up in the kitchen will be more suited for warm spices like paprika, ancho, curry, saffron, cardamom and others.

In our Spices class tonight, our students made a delicious chicken goulash recipe, just like the one we used to make in culinary school. The goulash was served with crispy, pan fried, handmade spaetzle.

Making spaetzle is actually very easy, though many people think it is difficult. The key to making good spaetzle is having all of the ingredients and tools on hand, and being organized.

If you’d like to learn how to make spaetzle in your own kitchen, sign up for our class, “What I Learned in Culinary School – Vegetables & Sides”. In this fun hands-on class, you’ll learn how to make several impressive vegetable and side dishes that your guests are certain to love.

Register online at today!


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