Cooking Lessons with Tess

Cooking with Tess: Italian Egg Drop Soup

Posted by on Jun 1, 2013 in Cooking Lessons with Tess, Soups | 0 comments

Cooking with Tess: Italian Egg Drop Soup

Our last e-newsletter talked about the bi-coastal cooking lessons I would be giving my friend and goddaughter Tess, who lives in Oakland, California. Tess had her first lesson recently and here’s what we covered: Knife skills Sweating Vegetables Let’s Talk about Oil and Vinegar Recipes: Italian Egg Drop Soup  Straciatella Salad with vinaigrette As the pictures indicate, Tess learned her lessons well. But I will let her tell you how things went as she created Italian Egg Drop Soup for her husband and neighbors. Italian Egg Drop Soup It turned out to be another packed weekend, and I wasn’t sure there would be time to cook. Sunday, however, turned out to be the perfect day for a light, warming soup, as it was in the mid- 60’s and cloudy with a light breeze. I bought parsley from the farmers market, fresh parmesan cheese, flour, eggs, nutmeg and chicken stock. The ingredients for this soup were basic and easy to get fresh at the market or store. I used my newly sharpened knife because the parsley needed to be cut very fine. The trickiest part of the recipe is whisking the blended ingredients into the boiling broth, which took a little coordination. The mixture immediately started to thicken when I poured it into the hot broth. All together, it took about 20 minutes to make, including prep and serving time. For my husband and me, it was a perfect snack on a busy Sunday. We even had enough so that our neighbors could join us. The soup turned out to be delicious-light and warming, with a delicate flavor. The parmesan garnish was a wonderful touch. Next time, I think I will make it along with a chicken dish and serve with bread and white wine. For the complete recipe, please e-mail Home Star Cuisine at chef@homestarcuisine.com....

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I’m teaching my friend Tess how to cook. Care to join us?

Posted by on Aug 8, 2012 in Cooking Lessons with Tess | 0 comments

I’m teaching my friend Tess how to cook. Care to join us?

Tess is my goddaughter and one of my dearest friends and favorite people in the whole world. I’ve known her literally since the moment she was born. Tess just got married last September (I’m proud to say her wedding day was on my birthday!) and she is very busy with her new job as an education and employment manager in a social work agency. She’s been so focused on college and graduate school and work and her new marriage that she hasn’t had time to really learn to cook. So she’s turned to me for help. I guess she figures I know a thing or two having studied at the Culinary Institute of America in New York and been a professional chef for nearly two decades. There’s one small problem. Tess lives in Oakland, California. No problem. Via power of the Internet, specifically, a blog on my website, I’ll be teaching Tess how to cook. And you are more than welcome to join the fun. Each month we’ll explore a key aspect of cooking and a recipe to test your new skills.  The learning process includes an e-mail to Tess to broach the topic and ends with Tess celebrating with photos or video of her new husband and herself enjoying the new meal and expanded cooking skills. Here’s the “syllabus” for Tess’ first lesson: Knife skills Sweating Vegetables Let’s Talk about Oil and Vinegar Recipes: Onion Soup with Crouton Vegetable Soup  Straciatella Salad with vinaigrette The plan is for there to be a year’s worth of lessons for Tess. The beauty of it being that if you miss a lesson or two, you can just revisit the lesson in the archives of my blog. I know Tess is raring to go. Hope that you can join us,...

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