This past summer the San Jose Mercury featured several recipes that we created specially for them, for picnics and pool time adventures. In the Bay Area, the months of September and October bring us some of our best weather. It has been so super hot on some days the past weeks few, that some of us have found ourselves (secretly) wishing for fog. However, while it is warm, and before the rains come (fingers crossed), some of these grab-and-go snacks are great to have lying around. These cheddar-bacon muffins are a fun cooking project to do with the kiddos on the weekend, before you head out on an adventure. Continue reading
We find ourselves teaching not just kids and teenagers, but also grown-ups at various amazing locations around the Bay Area and Wine Country. This Fall we have quite the line up of classes and pop-ups coming up (click through for ticketing information and do join us if you can):
- 10/09/15 – Flavors of Indonesia: Nasi Campur / The Cooking School at Cavallo Point, Sausalito
- 10/11/15 – Flavors of India: Home Cooking Basics / 18 Reasons, San Francisco
- 11/13/15 – Diwali Pop-Up Dinner / 18 Reasons, San Francisco
- 12/06/15 – Flavors of India: Home Cooking Basics / Ramekins, Sonoma
We are also using the Fall to tinker with new recipes and develop more amazing classes and conduct more pop-ups. If you have any ideas for us or want to collaborate on a private event, drop us a line at firstname.lastname@example.org or keep checking back on the “Classes” tab of our website. Continue reading
When that old chocolate craving hits lately we’ve been diving into these cool dreamy-creamy chocolate-banana popsicles. I’ve always liked the idea of homemade popsicles, but somehow they’re always a bit icy and never quite get that luxurious consistency I’m after. Well we’ve done it! We’ve finally landed on what is, at least for my family, the ultimate popsicle! These get extra bonus points because the flavor reminds us of the frozen chocolate bananas you get at the county fair or at Santa Cruz Beach Boardwalk. Continue reading
We have had an amazing summer doing what we love most – cooking with kids and exploring different cultures and countries with them. With our summer camps behind us, we are taking some time off to recharge, get our creative juices flowing again and will be back and ready-to-go after Labor Day. Meanwhile, with the last few days of summer break ahead of us, do get cooking and experimenting in the kitchen with your kiddos, before the back to school craziness starts up.
After we are back, we have a bunch of cooking classes and pop-ups coming up at venues all over the Bay Area – Ramekins, 18 Reasons and Cavallo Point. In addition, the cooking with kids will continue with a teen immersion course at 18 Reasons, day camps, sessions at schools and other private events. Do get in touch if you need us to plan something special for you or your kiddos – or both together, we’d love to work with you!
We have already made these kulfi pops a few times this summer and anticipate we will make them a few more times before we are done with summer break. We used to make my mother’s kulfi recipe, which is fantastic, but takes forever (and a day) to make. I have been eying the recipe below by Aarti of Food Network fame for ages and finally got round to making it. Even my mother is converted and is questioning why she spent years of her life boiling down milk, when all she had to do was use canned evaporated and condensed milks. It’s less ice-y than kulfi usually is, but we are not complaining. Easier, faster and creamier – all sound pretty good to us.
The chai flavor is ridiculous good – this is basically cool, creamy masala chai made into a pop. (genius!!) Even the dessert-haters are hankering for this and the little ones are kind of getting addicted to the chai flavor. Before the summer is over, I am sure we are going to experiment with other flavors. Mango is next on the list and might be better for the kids than all that caffeine in tea! :) Continue reading
Every Friday, May through October — The Fork (new super-duper favorite place!) hosts a walking farm tour and a casual cheese tasting. We enjoyed learning about the history of the farm (how it went from a milk dairy to a cheese business), agriculture in the region, the life cycle (from birth) of their closed-herd of Holsteins, what “Farmstead” means and how truly artisan cheese is made. The most enjoyable part – aside from petting cows and adorable new born (very skittish) calves – was learning how truly sustainable the whole operation is. My favorite quote of the day came from a kid in our party – “They make power from poop!”. :) Continue reading
If you are looking for something fun to do with your kiddos this Friday, join us for a Middle Eastern parent-child cooking class at Cavallo Point Cooking School. It should be a fun-filled summer-memory creating event and if you are looking for a little something special to do with your child, this will fit the bill.
Join us to discover the delicious tradition of meze, which extends from Greece, through the Balkans, to Turkey, and throughout the Middle East. In this parent-child cooking class, we explore the delicious tradition of the meze table while we create our own feast of small plates to savor and share, including dishes such as:
- Za’atar (Spice Blend with Sumac, Thyme and Sesame Seeds)
- Mast-o-Khiar (Persian Cucumber and Yogurt dip)
- Tabbouleh (Parsley, Mint and Bulgur Wheat Salad)
- Hummus (Chickpea and Tahini Dip)
- Savory Filo Cigars
- Date and Orange Salad
- Kofte Kebabs
- Basbousa (Moroccan Semolina Cake)
Still a few tickets available at the link here. Hoping to see you there!