Monthly Archives: March 2012

The Robin Hood Restaurant

Robin Hood Restaurant

The Robin Hood Restaurant

with Chef Mike Holbein, Executive Chef

Monday, April 9th
6:00 – 8:30 pm

Call 754-1448 to register or with questions!

Link:  The Robin Hood Restaurant class

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April Kids Cooking Classes at Bayview School of Cooking

Saturday, April 7th

La Petite Academy - Ages 5-8

La Petite Chef Academy

9:00-11:00am
Ages 5-8

Chop, Chop Chopsticks!

$30 per person

Mix & Measure - Ages 9-13

Mix & Measure

1:00-3:30 pm
Ages 9-13

Asian Persuasion

$35 per person

To Register for either class or for more information call:  360-754-1448

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Easter Morning Brunch

Tuesday, April 3rd

6:00-8:30pm

To Register or for More Information Call:
360-754-1448

Class Link: http://www.bayviewschoolofcooking.com/Apr2012.html#apr3

For a complete listing of Spring Classes visit our website www.BayviewSchoolofCooking.com

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The Secret of Preserved Lemons

with J.Craig Morris, Food Preservationist

Click to view class details:
The Secret of Preserved Lemons

Thursday, March 29th
6:00 – 8:30pm

Call 754-1448 to register or with questions!

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The Most Common Cooking Mistakes

The Most Common Cooking Mistakes from Cooking Light: http://tiny.cc/q7inbw 

 

 

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Palm Sugar, how it’s made

Our own Pranee Khruasanit Halvorsen shares her visit to Wat Pok Chareon and the coconut plantation near Amphawa, Samut Songkhram Thailand and demonstrates the process of making palm sugar, from collecting the palm sap or nectar through to the final production of coconut palm sugar:

Pranee has classes coming up at BSC:  Thai-Isan – April 26 and Easy Vietnamese on May 23

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Saturday Pancakes

Pancakes make the day seem a little more special.  We typically have pancakes on Saturday morning and while I like mine plain (or maybe blueberries or bananas if we have them), my kids like to have theirs studded with chocolate chips.  I may be a bad mom for letting them have what amounts to candy for breakfast but hey, they obviously love this particular tradition.  One of the reasons I like to have pancakes for breakfast is that my husband makes them.  He never uses a mix.  He likes (and we like) this recipe from Cooking Light Magazine 1998. They have a nice texture and don’t have that weird biscuit dryness that some mixes have.  If you double the recipe, go ahead and use a whole egg instead of two egg whites—it works out just fine. And don’t feel guilty about adding chocolate chips if you’re so inclined.  One more thing–promise me to use real maple syrup if you make this recipe (except if you’re adding the aforementioned chocolate chips)!

Groundhog Day Buttermilk Pancakes

1 cup unbleached all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1⅓ cups low-fat buttermilk
1 tablespoon butter, melted
1 large egg white

Combine flour and next four ingredients.  Combine buttermilk, butter and egg white.  Add to the flour mixture, stirring until barely combined.

Spoon about ¼ cup pancake batter onto a hot nonstick griddle or skillet coated with cooking spray. Add blueberries or chocolate chips if desired. Turn pancakes when tops are covered with bubbles and edges look cooked. Serves 4

-Leanne

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Fabulous Frankfurt

Fabulous Frankfurt

Fabulous Frankfurt with Regina Dearborn

Fabulous Frankfurt

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Moroccan Proverb

You can count the number of apples in one tree, but you can never count the number of trees in one apple.

Check out the Road to Morocco class on May 10th!

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BSC 2 Class Special – A Limited Time Offer!

Register for 2 Classes and Get the 2nd Class at Half Price!

Register for 2 Classes and Get the 2nd Class at Half Price

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Click here to zoom to The Bayview School of Cooking

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