Recipes
No-Knead Sourdough Focaccia
30 grams active sourdough starter, biga 350 grams water 400 grams flour 8 grams salt In a bowl measure out the sourdough and water. Mix the two until the sourdough is broken up. Add the flour and salt and mix until the mixture forms a rough dough ball. Scrape the sides and place plastic wrap over the bowl. Allow the mixture to sit at room temperature for 12 hours or overnight. After the allotted time fold the dough over itself and allow it to rest for 30 minutes. Preheat the oven with a cast iron pot for 30 minutes at
Sourdough Focaccia
527 grams of Organic Bread flour, or high gluten 460 grams of 50-degree water 12 grams salt 30 grams active sourdough (biga) starter or 4 grams yeast Combine the flour and water in a mixer and mix for 5 minutes. This is an autolyse set. Let sit in mixer for 25 minutes. After 25 minutes add the salt and sourdough and mix on speed 2 for 7 minutes or until all the dough is lifted and slapping around the bowl. The temperature should be around 78 degrees. transfer the dough to a desired container, cover it, and set the timer
Buttermilk Banana Bread
How I enjoy a nice warm piece of banana bread on a cold winter's day. This is my tried and true recipe from years back when I started cooking at 19 years old. I started making it with soured milk, but I like the flavor of buttermilk now.
Unique cuisines from around the world
Learn to cook unique cuisines from around the world. Enjoy cooking and eating with your community. Join me and Bit of Taste in Snohomish for the Blue Zone cuisine.
Culinary Immigration Cooking School
Cooking classes are designed to connect with people wanting a deeper appreciation for gastronomy, food as culture, food as preparation, and cooking styles of particular regions. Classes are kept small to ensure that personal attention is given to each student. Private classes are offered for those wanting to choose a personal experience with family or friends. Culinary Classes Available
Private and Team Building Classes
Enjoy cooking with your friends or family. It is a great idea for team building, office parties, birthday parties, or as intimate as a couple wanting to learn to cook new things together. When you choose to participate in Culinary Immigration there is nothing for you to do but show up, relax, and have a good time! Private and Team Building Classes
Vegan Pumpkin Bread
This recipe is very moist and makes for a great breakfast addition. Sugar is limited however, you can add more if you like your bread sweeter by adding a 1/2 cup of sugar to the overall recipe.
Quick Puff Pastry
Quick puff pastry is a snap, given you have a few hours. The hard part is waiting for it to chill in the refrigerator. Make sure you use a high-quality butter like Kerrygold, the pasty needs high fat to make the dough puff.
GF Sourdough Banana Bread
Fluffy and delicious just like the one that is cloaked with bad fats, sugar, and gluten.
New Orleans Beignet
The Beignet is a one-of-a-kind donut. Soft and fluffy perfect for a cup of coffee or if you were in New Orleans it would be Cafe De Monde. This recipe is one that you will make over and over again for your family.
Italian Zeppole Donut Recipe
Delicious donuts easy to make and just as easy to eat!
Pistachio Crusted Halibut Cheeks
Do you ever see halibut cheeks at the fishmonger? If so you need to buy them and give this recipe a try. Actually, any fish will do, but the halibut cheeks are the perfect size and texture.
Yellow Lentil and Coconut Milk Soup
Yellow lentils are packed with protein of 18 grams per cup and 15.6 grams of fiber, add coconut milk to it and you have a creamy flavorful soup. A burst of yogurt for added protein, turmeric, and cinnamon for anti-inflammatory benefits.
Vegan Queso Fresco
Perfect vegan queso fresco for on top of your refried beans, salads, or anything your heart desires. Creamy and crumbly just like the original. Spread it on your toast in the morning for a real treat!