Originated in Naples, Italy. It is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed! It’s also my most favourite pizza.
Is simple, resilient, and oh so good. I had a wonderful culinary instructor at Chef School who drilled into us “the sauce waits for the pasta, the pasta never waits for the sauce!” She was right! Prepare everything else ahead of time, but that fresh pasta takes only 2-3 minutes to cook!
In this multi-session mini course, learn to work with chocolate – proper melting and tempering, incorporating ingredients, making stunning chocolate accents to turn your creations into your own masterpieces!
Think fresh croissants still warm from the oven, or how about your own puffed pastry that rivals the best pastry shops in Paris? Let’s turn simple laminated doughs into delicious creations such as those croissants (including standard croissants and fancy pain au chocolate).
I love high tea! I love scones! In this class learn the basics of scones and then take the basics and change it up to make such delicious treats as blueberry-lemon scones, or cranberry-orange scones. Or think savoury and create cheddar and chive scones. Once you learn the basics,