Posts by dickie

Kids at our school love to make spring rolls. The rice paper is inexpensive and they fill them with cooked/seasoned noodles and salad ingredients. You can add a squirt of hoisin sauce inside for a little more flavor. They also enjoy...

Caramelizing the onions is a critical step. You want to cook them slowly on medium low heat - so they gently caramelize. The time is very dependent on the volume, but I would count on 45 minutes or so. Stir frequently so they cook...

I recommend "The Tumeric Trail" by Raghavan Iyer. It's a great book and includes traditions as well.

I think it's delicious. It's certainly not much to look at, but the depth of corn/mushroom taste is quite nice. Try stuffing chicken breasts, then making a nice cream or south of the border tomato sauce.

I'll second on any good salsa recipe will do, but be careful these pepper are HOT! Use sparingly and taste for heat. Enjoy...

Have you considered making cherry vinegar? You can do so easily using all non-reactive jars/utensils. Just fill a sterilized glass jar with cherries and completely cover with cider vinegar. Let it steep for 3-6 weeks shaking daily...

I enjoyed this conversation. Everyone is so creative. The pork dish has so much going on I would just serve it with a combination of roasted root vegetables (all colors) and steamed haricot vert. When I cook tenderloin or any fine...

You may want to check out another book "Almost from Scratch". I believe the author is Andrew Schloss. He came to our school once and most of his creations were really good.

Your menu sounds fabulous. What is the capacity of the cooking school? If they don't have a prep staff you will probably need some help getting the sample food ready especially if you are cooking for more than a dozen or so people. ...

I second the skiing at Whistler. Had a ski in ski out condo there that was fabulous. Fully utensil stocked kitchen with heated floors. Nothing beats the charm of Vancouver and love the cosmopolitan city of Toronto. We went to...