So many delicious dishes from dips, spreads, salads, to soups and stews: With black, cannellini, great northern, adzuki, black-eyed peas, red lentil and red kidney beans. All different and all full of flavor.
Polenta & Millet never tasted so good!!!
So much fun for everyone in class to make a different unique & delicious dish. We learn from each other, and sample every recipe! So much fun!
Chef Lena & I decided to dig out some cookie cutters and deep fry some polenta!
Inspired from class, I decided to make some homemade hummus from chickpeas I soaked overnight, and also included fresh green beans & other veggies I bought from the farmers market. YUMMMMM!
Chef Jason demonstrates making a Roux!
Ended our week with Stocks! An essential building block. My assignment was to make a Porcini Mushroom stock. I can’t wait to make this at home and use for my mushroom risotto!
Kitchen 20 made 10 different stocks!
