Monthly Archives: September 2017

Cooking with Essential Oils

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Why would you want to use an essential oil in your cooking?  Come to Vintage Kitchen’s cooking class on Thursday, September 28th to find out.  Reservations required.  E-mail vintagekitchencookingclasses@gmail.com for information.

 

 

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Fall Schedule

Adult Cooking Classes

Please see Facebook events or email for full menus

September 22    Easy Weeknight Favorites 6pm $50

We will cook a selection of recipes from the book by the same name! All recipes will be fresh, quick, and fantastic.

September 28  Cooking with Essential Oils   6pm $50

Come and learn how to use essential oils while cooking some of your favorite dishes.  This inaugural class has a special price…get it while you can!

October 4    Thai Food 6pm $65

Bryant will lead the class in making a Thai meal. You will be making Thai foods at home.

October 19    It’s Pumpkin Season 6pm   $65

Pumpkin lovers rejoice! We will make recipes so you can get your fill of the fall favorite! I’m feeling Pumpkin Ravioli!

November 1     Soufflé Secrets   6pm   $65

Once you learn the techniques, soufflés will become a go to dish. We will make Gorgonzola Soufflé, Chocolate Soufflé, and Crab Soufflé.

Kids Cooking Classes

October 25   New England Favorites

The kids will be cooking iconic New England foods. New England Clam Chowder and apple pie are on the menu!

5:30 pm $40 per person

 

Less is More

less is more

You’ve heard the saying before, “Less is more”.  I remember my mom telling me that in regard to make-up, when I was in 8th grade during the 80’s, you get the idea! Back then, I had a hard time understanding what she meant.  Unfortunately, there are pictures to prove her point!

Today, my home kitchen needed some attention.  It didn’t need deep cleaning, just some organization and it wanted to be cooked in.  I had the morning off and a lot of vegetables in the refrigerator and I didn’t want the vegetables to spoil. Life, with football, holiday parties, and county fairs, meant I was not going to be cooking them in the next few days.

Usually, when getting the early fall harvest, I will get a bushel of whatever veggies I wanted to preserve (my favorite method is freezing) and get it all done in a day or two.  More is better, right? This is where I had to change my thinking.

I had a mix of things…3 ears of corn, about 1 pound of green beans from my neighbor’s garden, some garlic scapes, 2 heads of celery, and a mix of peppers and chilies.  While I was not going to preserve enough for the coming winter, I certainly had plenty to use for meals in the future.  The corn was taken off the cob, the green beans were blanched, the garlic scapes and celery were sautéed, and the peppers were roasted!  All were flash frozen, bagged, and labeled!

This time, less gave me more than I had in the beginning!