Community Engagement Specialist, Heidi Wachter, tries her hand at cooking — and what she learned in her class might make you want to get invited to her house for dinner.
Cooking class accessories. Thanks to the knife skills I learned, I didn’t even cut myself.
Most delicious homework assignments ever.
Pan-seared salmon cooked in garlic, onion, rosemary, lemon and olive oil with baby bok choy over a bed of fried rice. All cooked in a single cast iron skillet.
My first homemade soup ever included white beans, kale, carrots, chard, garlic, onion, a bit of tomato juice and other stuff.
The beauty of cooking isn’t just for your taste buds.
Candy Cane Beets
Chiogga beets are an old Italian variety.
Cut vegetables into different sizes depending on the amount of flavor you want from each. #smellsdelicious #cookingisfun
Tonight We Saute’
We learned the finer points of sautéing in class courtesy of these shitake mushrooms.
The Eye of the Onion
Our instructor wasn’t the only one watching us practice our new skillset.
Do Try This at Home
I roasted these candy cane and golden beets with a turnip, rosemary, olive oil and garlic and topped it with a little sauerkraut.
Our final cooking class lesson was learning to make pizza with garlic herb sauce baked in a terracotta plant pot saucer. Beyond delicious.
To learn more about the cooking classes Heidi attended, see “Building Kitchen Confidence.”