BAKING Class was a big hit. Hefekrantz, Orange Spice Pumpkin Bread, Holiday Bachelor Buttons and The BEST Blueberry Muffins were all prepared and devoured. The kids learned all about YEAST doughs and QUICK breads, the differences between types of yeast and other leaveners... and how salt and sugars chemically alter a recipe, not only it's flavor. Students left with a promise to prepare at least one of the recipes they learned before the holidays... we can't wait to hear all about it! Additionally, we prepared and collected non-perishable food for the San Antonio Food Bank.
Easy Brunch Menus for Entertaining class was great. The kids all learned the importance of planning ahead, preparing many things the night before and how to set a table and buffet spread for a large group. Baked French Toast, Cheesey Egg Casserole, Stewed Plums, Spicy Sausage, and lots of other delicious treats were prepared and shared. The goal for this class is for the kids to prepare one of the two menus for family and friends over the holidays.
Super Bowl Snacks and Dips was a blast- even though it was a dismal wet and "chilly" January day. Texas Chili, Ginger Snaps and Pumpkin Spice Dip, Queso and Buffalo Wings with Roquefort Dip were prepared and gobbled up! The kids learned some important knife skills, how to use a Cuisenart (which Trey needs a little work on) and some lessons on spices and herbs~ when, where, how and how much.
Our February field trip to Wimberley was a real treat. We visited Texas's only commercial olive orchard, Bella Vista Ranch where we sampled various products made with olive oil and had a special olive oil tasting comparing the subtle differences in several olive oils. A gourmet lunch followed at The Leaning Pear, a fabulous spot in an old restored rock house owned by Rachel Buchanan and her husband Matthew who was trained in Italy and New York City.
Oodles of Noodles took us into 16th century Northern Italy with 3 flavors, three shapes and three sauces, along with a pasta dessert made with gianduia and raspberry preserves. We made beet, spinach and plain pastas on the counter top and in the food processor, then rolled out our own pastas by hand and made farfalle, ravioli and fettucini with a traditional filling for the ravioli with a true marinara, a rustic mushroom ragú and a creamy sauce with proscuitto and peas. The kids were covered in flour and had a great time!
Paris Patisserie, Spring Baking and Sweets was a success! The kids all learned about the history of pastry making in 15th century France- and all about the importance of the pastry chef in the chateaux and palaces. We used a variety of culinary skills to produce both cooked and baked products which recipes came from my favorite patisseries in Paris. Everyone took home a goodie bag filled with sables and Quatre Quarts au chocolat, plus parents who were on the picking up end of the class got to sample all the delicious treats the kids made.
PIZZA! Snow angels on the kitchen floor made from flour, pizza dough soaring across the room, yes, the kids had a blast in Northern Italian Pizza Class. After getting through the history and beginnings of "picea" and going over traditional Northern Italian ingredients (very different from Southern!) we made our doughs, allowed them to rise, and then chose the toppings for our pizzas. With screaming hot ovens, we fired them off and had a feast. Biscottis (Italian cookies) or Cantuccis to be more precise, were shared for dessert... another traditional Northern treat. Pizza Class will return in the Fall- focusing on Southern Italian ingredients.
Paper or Plastic...?
Did You Know:
* Reusing a bag meant for just one use has a big impact. A sturdy, reusable bag needs only be used 11 times to have a lower environmental impact than using 11 disposable plastic bags.
* In New York City alone, one less grocery bag per person per year would reduce waste by 109 tons and save $11,000 in disposal costs.
* Plastic bags carry 80% of the nation's groceries, up from 5% in 1982.
* When 1 ton of paper bags is reused or recycled, 3 cubic meters of landfill space is saved and 13 - 17 trees are spared! In 1997, 955,000 tons of paper bags were used in the United States.
* When 1 ton of plastic bags is reused or recycled, the energy equivalent of 11 barrels of oil are saved.
Paper or Plastic?
The energy and other environmental impacts embodied in a plastic grocery bag is somewhat less than in a paper grocery bag. But paper is easier to recycle, being accepted in most recycling programs. The recycling rate for plastic bags is very low.
So, which is better for the environment? Neither! The fact is that the difference between paper and plastic RECYCLING is small compared with the REUSING bags. Keep bags in your car, and remember to carry them into the market with you.
• Did you know that if you reuse your Whole Food grocery bags in Whole Foods, they will give you 5¢ back for each bag??
Chocolate Crackled Cookies... simply divine.
These cookies were made by the dozens and gobbled up right out of the oven. They are divine.
