To celebrate the holiday season, we prepared a comforting chestnut soup and a festive fruit salad.
 |
We cut fruit wedges from a variety of citrus fruits… |
 |
…and combined them with cherries, kiwi, pomegranate seeds, and slivered almonds into a colorful fruit salad.
Here is the recipe. |
| …Then, with the help of some friends, we embarked on the laborious task of peeling rare American chestnuts grown in the Frame farm nearby… |  |
| … and prepared a hearty chestnut soup.Here is the recipe. |  |
Today, we stir-fried vegetables and chicken.
| First, we prepared bell peppers, lightly seasoned with salt and sugar, |  |
| then, spinach with garlic, |  |
| and finally, a medley of vegetables with chicken. |
Here are the recipes.
We are conducting cooking classes in our town with aspiring young cooks. The classes are sponsored by the Union of Youth, a youth-led organization in Northfield and held at the Emmaus Church kitchen.
Class 1: Eggs. We cooked hard-cooked (not hard-boiled) eggs and an egg omelet with sweet peppers and onions. Here are the recipes.
Class 2: Meat and Potatoes. We cooked mashed potatoes with garlic and pork chops in a brown cream sauce. Here are the recipes.
Class 3: Pasta. We made pasta from flour and eggs and served it with Alfredo sauce. Here are the recipes.
Class 4: Stir-Fry. We discussed the principles of stir-frying and analyzed the construction of a wok. Then, we cooked chicken and a variety of vegetables in a lightly thickened soy sauce. Here are the recipes.
Class 5: Cookies. To celebrate the holidays, we made three types of cookies: shortbread cookies called Viennese Crescents, spice cookies called Marcus’s Ginger Citrus Cookies, and oatmeal cookies called Ultimate Oatmeal Chocolate Chippers. Here are the recipes.
 |
Today, we deep-fried several vegetables with chickpea flour batter. |
Here is the recipe.
Luigi Cooks 