creative cook
Chef Edie Dourleijn teaches all kinds of cooking classes in the San Francisco Bay Area. Why don’t you sign up for one of them to come cook together!?
“Hey Edie, what meat would you add to this dish?” he asked, when he looked at the simple vegan sensational salad that we made with farro, carrots and pistachios.
I smiled.
Continue reading “Sensational salad with farro, carrots and pistachios“
This fall and winter I’m doing something new: I’m teaching all kinds of cooking classes in the Bay Area that I would love to attend myself. But I’m the teacher, I guess that will be even more fun. 🙂
For Campbell Adult School I developed a program of various cooking classes. So come learn to cook from me!
As a cooking instructor I like it when people listen to me. Follow my guide and instructions. At the same time I tell them not to listen too much to me. It has not really something to do with this recipe for the Turkish classic Imam bayildi, but in a way it does.
Imam bayildi is one of my all time Summer favorites. Ever since I learned to make these vegetarian, damn, vegan even, stuffed eggplants in 2006, I make them multiple times per Summer. They’re that good!