Photo by TPM Photography
With summer behind us, we’re looking forward to more culinary adventures this fall when schools are out for teacher training, parent teacher conferences and public holidays. We’ll be exploring the cuisines of India (think Indian Street Food and an Indian Tea Party!), Japanese food through the amazing cuisine of Harumi Kurihara, the cuisine of Thailand and the unique food traditions of Scandinavia.
Hope your kids can join us for some of the day camps below, or let us know if you’re interested in organizing a class around your school’s schedule. [We love cooking with parents too….evening cooking classes, parents’ night out activities, etc.] Email us at firstname.lastname@example.org.
Indian Street Food (Oct 10) – 2nd to 6th grades
Indian Tea Party (Oct 11) – K-3rd grades
Indian Street Food (Oct 12): 2nd to 6th grades
Food of Scandinavia (Nov 2): 1st to 5th grades
Flavors of Thailand (Nov 3): 1st to 5th grades
Indian Street Food (Nov 4): 1st to 5th grades
Great Chefs of the World – Japanese Cuisine – Harumi Kurihara (Nov 10th) – 1st to 5th grades
Flavors of Thailand (Nov 11): 1st to 5th grades
Souvla’s frozen Greek yogurt with baklava crumbles is fun twist on an ice cream sundae.
After a very foggy summer in SF, it’s finally feeling like summer and I also finally got around to trying the signature dessert at the new-ish Greek rotisserie lunch spot Souvla in Hayes Valley. This sweet treat is a winner all the way — from concept down to the Greek coffee shop paper cups they serve it in — velvety, tangy frozen yogurt (Greek yogurt of course) drizzled with a touch of honey syrup and baklava crumbles. So many things to like all in one cup! And yes…. Souvla’s rotisserie situation did look pretty amazing so next time you know I’ll be checking out the spit-fired meats, veggies and house-made spreads!
Don’t you think this would be a fun & easy dessert to re-create at home using store-bought baklava and fro-yo? Not to mention a good excuse to drag out the ice cream maker and experiment with homemade frozen yogurt. Unlike a classic ice cream which requires making a custard (pans, thermometers, multiple steps and a good amount of precision), making frozen yogurt is really as simple as combining 5 parts yogurt with 1 part sugar (the sugar adds sweetness and also keeps the yogurt soft and scoop-able rather than icy), a pinch of salt and add-ins (if you like). Make sure everything is well chilled then dump it all in the ice cream maker and let it churn away. Very doable and an excellent project for kids to try.
Here’s a basic frozen yogurt recipe from Serious Eats and a slightly more involved one from America’s Test Kitchen (via the Splendid Table podcast).
These brothy, flavorful chimichurri beans are so versatile — a tasty base for soups and stews; a hearty sidedish; or, of course, a filling for tacos, quesadillas, tortas and yes… nachos! Simran developed this recipe after enjoying a similar dish when she was in Belize and it’s our latest article for our “Fast & Furious Weeknight Cooking” series for the San Jose Mercury News. Read the article and get the recipe right here. Continue reading
You’ve probably been there…. you’ve just used part of a bunch of beautiful, fragrant basil for a recipe but you haven’t gotten around to figuring out what to do with the rest. Good news…. I just learned this great trick for storing basil. This is so simple and it keeps the leaves fresh and vibrant for days and days. It really works! Continue reading
This one’s in the running for summer’s most perfect bite. You can get quite creative and fancy with bruschetta, but sometimes simplicity rules. A slab of ciabatta layered with the best ricotta you can find (or make your own — it’s easy) and a simple salad of juicy farmers’ market tomatoes dressed liberally with balsamic vinegar, jewel green olive oil, freshly cracked pepper and flakey sea salt. We could eat this everyday and twice on Sunday.
It’s been a busy and exciting summer of cooking camps, recipe development, writing and other yummy projects and we’re feeling luckier than ever to be doing what we love to do! High fives and hugs to all our amazing campers and junior counselors for the enthusiasm and creativity. We are taking some much needed time off to recharge and find inspiration through travel and cooking with friends, family and our children.
Reach out to us at email@example.com if you would like us to organize a day camp when you children’s school is out for a random day here and there, a private cooking class, a birthday party or if you want to develop easy, international family friendly recipes for you. Below are links for some day camps we are conducting in late Summer and Fall. Hope your kids and their friends can join us! (please note, age ranges for all camps are a little different, based on organizer and interest)
Here’s something tasty to eat while you’re awaiting the return of luscious summer fruit. We love our apples, pears and oranges, but somehow they just don’t inspire the way those buckets of cherries and perfect ripe-tart-juicy nectarines do. But then again these spiced, wine-poached pears are pretty great. They’re tender and sweet, with hints of clove and cinnamon, and exotic, earthy aromas provided by a bit of leftover wine. Glossy and gorgeous, this is an old-fashioned kind of dessert, the kind your grandmother might have made — especially if she was Italian. In fact making these always gets my hubby thinking about his Nonni.