It's Thanksgiving! What better thing to encompass all that Thanksgiving is about (butter, winter squash, alcohol) than the awesome tarts below, made by Emily Beebe for our holiday food workshop last week. She's got a blog with lots more recipes, but seriously, these are amazing.
First, the dough:
Tart Dough
1 ¼ C Flour
1 Tbsp + 2 Tsp Corn Starch
¼ Tsp Salt...
We have three one-night (and very different!) events coming up in November. Check out the course pages for registration info and all the other relevant details!
*The Life of Che Guevara - Tuesday, 11/9, 7:30 p.m.
I bet you can guess the subject of this one - it'll be lecture and discussion style with Mickey Fuertes.
*Holiday Cooking Workshop - Tuesday, 11/16, 7:45 p.m.
With presentations from Emily Beebe of The...
Huge, huge thanks to our awesome presenters at last night's workshop!
First, we totally stuffed ourselves on 50 million varieties of savory tarts from Emily Beebe. Seriously, there were so many, and they were so good, like this beet and goat cheese variety. If I had to choose one though, it would be the caldo verde - a take on Portuguese kale soup - with plenty of sausage, potatoes, and kale. Amazing. Over at The Wooden...
Next semester starts July 19th, and we've got a whole slew of new two and four week courses coming up!
In American Sign Language we'll learn how to sign - including social conversations, finger spelling and even a bunch of NYC-centric things. After this class you'll finally be able to stop saying sign language is one of those things you wish you had learned in college.
Everyone wears jeans, so you might...
Emily's Seasonal Cooking class wraps up this Wednesday, but we're already missing her expertise about local produce and cooking (not to mention her amazing snacks).
So what'd we eat?
Asparagus! The first real sign of spring, asparagus is basically awesome. And how should you cook it? Use the bigger, thicker stalks for roasting, and save the smaller ones to steam or sautee.
Fact: White asparagus is grown in the dark but doesn't taste any...
