Here are the new classes for 2010. Yes 2010 is almost here that freaks me right out.

January 12th & 14th 2010
Unforgettable Dinners
This class teaches a meal from top to bottom.
$20.00

January 26th & 28th 2010
Quick & Easy Pastas
Three different pastas, three different ways.
$20.00

February 9th 2010
Chicken Dishes
Tired of the same thing week after week. Broaden your horizons with these new recipes.
$20.00

February 23rd & 25th 2010
Soups and Maybe a Salad
Comfort in a bowl
$20.00

March 9th & 11th 2010
Clean Eating
This is a series we started last year. Light and satisfying meals to change the way you and your family eat forever.
$20.00

March 23rd & 25th 2010
Starches
Orzo, Rissoto, Polenta.and more. This class will teach you everything but potatoes.
$20.00

April 6th & 8th 2010
Knife Skills
This class is hands on and seating is limited.
$20.00

April 20th & 22nd 2010
International Cuisine
This was one of my favorite classes in school. I’ll take you some where amazing.
$20.00

All weekday classes are from 6:30 to 8:00 PM. All classes include a tasting of all prepared foods and one on one instruction as well as recipes you can use.

So I just got back from Logan teaching cooking classes and it was acually fun. I am thinking I will actually start classes in Burley soon. I have to go to california this week to work at a food show and then I will have a post for the new classes. Sorry I have taken so long, I need inspired.

Marissa Redder

Yah, big thanks to someone who cares, she has been fixing my blog because it was so bad. Thank You! Thank You! We hope to soon have pictures posted of my food that marissa's photography has taken

Classes

It is almost that time of year again. I can't believe summer is almost over. I am really busy the first of September so I am thinking the first class will be at the end of september. If any of you have any suggestions on things you would like to learn please let me know. I would love to incorporate anything, because I am a cook sometimes it is hard for me to know what it is that you all would like to learn. Stay posted I will have the class schedule done soon.

My Book

Okay the the Title "The Virgin's Lover by Philippa Gregory. It is really good do if you read it you have to let me know what you think and if you want more like it.

New Classes for the Summer

Okay so here are the classes for June and July. They are going to hopefully outside, but I will need you phone numbers in case I have to chnge the plan. On June 16th and 18th, Dinner on a Stick, Skewers. July 7th and 9th Couples grilling. This class has limited seating so sign up early. Thats all for today. See you at class tonight.

Whole Grain Pancake Mix

I found this recipie and love it. I think it is so handy to have around the house. I thought it would be great for all you clean eaters out there. They are really great with fresh strawberries, don't forget your protien.


Homemade Whole-Grain Pancake Mix
The following pancakes are just shy of 90% whole-grain;

4 cups wheat flour
1 cup all purposeFlour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Directions
To make the mix:
1) Grind the oats in a food processor until they're chopped fine, but not a powder.
2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes:
1) Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.
2) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
3) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
4) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
5) Serve pancakes immediately, or stack and hold in a warm oven.
Yield: a batch using one cup of the mix will make about eight 4" pancakes.
Note: If you don't have buttermilk in the house, but do have buttermilk powder, try this: In place of the buttermilk, add 2 tablespoons buttermilk powder to 1 cup of dry mix, then stir in 1/3 cup water and 1 large egg.
Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).