Intermediate to Advanced Cooking Classes

Submitted by Roland on Sun, 12/01/2002 - 23:44

Paul McCurry, one of our readers, is looking for intermediate to advanced cooking classes.

I don't know what he means by "intermediate to advanced" but my guess is something that's more hands-on and professional rather than demonstration only and casual.

For professional classes, I would suggest (in no particular order), Dubrulle, the Pacific Institute of Culinary Arts and the VCC.

For casua

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Away until December 1, 2002

Submitted by Roland on Sat, 11/23/2002 - 17:50

We'll be away and probably not updating until December 1st.

See you then!

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Chicken+trout+pomegranate+$10 = Gourmet Meal?

Submitted by Roland on Sat, 11/23/2002 - 01:37

Two trout, two chickens, two pomegranates and $10, 'tis a puzzlement! If you can make a gourmet meal with only these things, then please make some suggestions to Ryan that would help him in his Food Challenge.

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Banana Coconut Cream Pie

Submitted by Roland on Fri, 11/22/2002 - 00:14

For our small dessert party before dancing last Saturday, Barb made this fantastic banana coconut cream pie. The grilled bananas make all the difference! If you have the time (and it doesn't take much), grill the bananas. It truly makes this dessert sublime!

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Coconut Cream Pie

Submitted by Roland on Fri, 11/22/2002 - 00:08

Here is the recipe that Barb uses to make fantastic coconut cream pie.

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Search Engine finally works!

Submitted by Roland on Thu, 11/21/2002 - 23:32

We finally got the search engine working properly! Before, sometimes it took 2 clicks to get all the valid search results.

Thanks to Erin for sorting this out for us.

If you experience any other problems with the search engine, please email us or let us know.

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Banana Coconut Cream Pie

Submitted by Barb on Thu, 11/21/2002 - 23:23

1 recipe coconut cream pie
4 firm ripe bananas, sliced 1/4" thick or 1 recipe grilled bananas, sliced 1/4" thick

Make recipe for coconut cream pie as directed.
When assembling pie, layer banana slices with coconut custard and top with whipped cream as directed.

Makes one 9" pie (6 to 8 servings)

Coconut Cream Pie

Submitted by Barb on Thu, 11/21/2002 - 23:15

9" coconut pie crust, cooled
1 cup medium coconut
3 eggs
1/4 cup cornstarch
1/2 cup sugar
3 Tbsp. coconut cream powder
2 1/2 cups whole milk
2 tsp. vanilla
1 Tbsp. unsalted butter

Topping:
1 cup whipping cream, chilled
1 Tbsp. icing sugar

Spread coconut onto a shallow baking pan. Bake at 350 degrees F for 10 minutes or until lightly toasted. Cool.
In a stainless steel saucepan, heat milk to almost boiling.

Coconut Pie Crust

Submitted by Barb on Thu, 11/21/2002 - 00:09

1 1/4 cups sweetened medium coconut
1 1/4 cups graham cracker crumbs
3 Tbsp. butter, melted and cooled
1 large egg white

In medium bowl, mix together coconut and graham cracker crumbs.
Gradually stir in melted butter, then egg white.
Lightly butter a 9" pie dish. Evenly press crumb mixture onto bottom and sides of dish. Place crust in freezer for 10 minutes.
Bake at 350 degrees F for 20 minutes.
Cool completely before filling.

Makes one 9" crust

Textism's Caesar Salad

Submitted by Roland on Wed, 11/20/2002 - 23:28

The writing at Textism (who is a former Vancouverite) always makes me smile and his wry, clever, deft recipe for Caesar salad made me chuckle! Check it out!

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