Vegetarian & Gluten Free Italian - 11/17/18

Class Materials 

Class Photos

Follow-Up 

  • Salad Spinner

  • KitchenAir Mixer - Including this because the holidays are coming and they’re on sale right now...

  • American vs French Rolling Pins - It is largely personal preference! Home cooks tend to feel comfortable with the handle (American) models while bakers prefer the control a French/tapered pin offers.

  • Nut-Free Caesar dressing - Full disclosure, I haven’t tested this recipe. I took my own recipe and replaced the soaked cashews with a small amount of white beans and some nutritional yeast for that creamy texture and cheesy flavor that the cashews lend. If you try it, let me know how it is!

  • Stock vs Broth - I love articles from thekitchn.com. This article explains about seasoning as well as length of time and bones vs meat (for meat stocks). As I mentioned, in my veggie stocks, I like to include: carrots, yellow onion (skin removed if you care about coloring), celery, leek, turnip, fennel and some herbs like thyme and bay leaf. I bring it to a boil in a big pot of water and then let it cook on a simmer for about 1 hour.

Review The Class 

  • Yelp (Click on "write a review" button at top of page)

  • Google (Google “Orange Kitchen”, it will show up in search results on the right, scroll down and click on "write a review")