The Cooking Club met this week to create an Italian meal for four.
They had their choice of Gnocchi or Pasta to go with their Tomato Almond Pesto, a side of Marinated Roasted Vegetables, and Genoise Cake with Strawberry Champagne Sauce for dessert. Of course we made the pasta and gnocchi from scratch.
At the last minute I threw in a Cibatta bread to show them how easy it is to use the no-knead bread method. Cibatta works especially well with that method because it's better with less handling.
There are five more Cooking Club classes coming up: Asian, Spanish, French, Regional American, and Southwestern.
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