Back at the Center for Urban Education about Sustainable Agriculture’s Saturday chef program. I’m joined by Channy Laux of Angkor Foods. Angkor brings traditional Cambodian products to market. Channy makes a traditional tofu and lemongrass stirfry with her homemade saute sauce. And Laura uses the same sauce to introduce EZ Seasoning technique. Buon appetito and… continue reading
We made some great food for Sammy and Riley’s spooky Halloween Party! Spider Deviled Eggs Witch Lady Fingers with Blood Dip Black and Orange Twice Bakes And Mummy Dogs A yummy buffet and fun party!
The Perfect Brunch. Fluffy and creamy, or watery and tight – how do your eggs cook up? What’s the perfect temperature, why must I add fat, and when to salt? Learn these scrambled secrets and the science behind preparing eggs-cellent eggs in this cooking class with Chef Laura Stec. We’ll also discuss best bacon, vegetables for… continue reading
Back to the beautiful Ananda Valley Farm in Half Moon Bay for this day retreat. Bowl Bar Menu EZ Seasoning Veggie Melange: Maple Dijon Brussels Sprouts, Carrots with Cumin Seed Mustard Seed and Lime, Cauliflower Rice with Caper Roasted Winter Squash with Green Chilies Lemongrass Tofu Multicolored Quinoa Chickpea with tomato and basil Raw… continue reading
Happy 50th Everyone Menu a private dinner party for 10 guests Charcuterie platter Fresh Romaine Starter with Avocado and Grapefruit Standing Devils Roasted Fig Blue Cheese Roulade Chicken Guacamole Cornbread Tower Kale, Date, Pecorino, Pinenut Avocado Salad Laura’s Moussaka Roasted Carrot and Striped Zucchini with Pistachio Yogurt Maple Dijon Brussels Sprouts with Ras el… continue reading
We spent the year with California Farmers Market Association, visiting different markets with easy, seasonal dishes you will cook at home. September 2017 – Morgan Hill Farmers Market Unexpected Produce Day We made two dishes, the first using just arrived Celeriac, an amazing veggie with A LOT of Vitamin C and K, iron and phosphorus…. continue reading
The assignment was a “back-to-school snacks,” for the children’s cooking class at Northside Santa Clara Library. We made Watermelon Radish Rollups Cauli-Tofu Jalapesto Bites Scrambled Tofu and Cauliflower Rice Banana Ice cream out of the Champion Juicer (made with just frozen bananas – what a taste and flavor!) An ol’ fashioned Champion juicer We also… continue reading
Cooking at the Market, a project of Portola Valley Farmers Market, inspires shoppers to try new ways of preparing and enjoying, seasonal local foods. With the help of market sponsors; businesses interested in supporting this tasty, educational effort, we make great meals, and a great difference! See the posts for September 2016 – March 2017 here…. continue reading
We did the appetizers for this fantastic party! Caprese Skewer | Basil, Tomato, Marinated Mozzarella | Parmesan Shortbread Beef Carpaccio Crostini | Fried Caper | Dry Jack Brie quesadilla | Pickled Jalapeno | Raspberry Chipotle Sauce | Heart Garnish The heart is a umeboshi-pickled watermelon radish. Congrats to both of you!
“Thank you so much Laura! You were amazing as always.” – Filice Insurance. Back to Harker School in San Jose for their wellness faire – Spring into Wellness. We did three recipes using produce in, or coming into season. Watermelon Radish Rollups 1 watermelon radish 1 container hummus Black olives 1 head frisee lettuce… continue reading