Recipes
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!
Chipotle Nooch
Chipotle Nooch is an alternative to conventional cheese spreads.
Sweet and Sour Chicken
Nothing is more quintessential to Americanized Chinese food than the sweet and sour chicken. The origin of sweet and sour chicken was in the 18th century or earlier from China. It spreads to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. Yes, became a little sweeter for the American pallet, but still as delicious. Try my other Asian fare and be delighted by the authentic flavors.
Jim’s Sourdough Biga
Making biga will give you a superior lift in your sourdough bread. It is perfect for those occasional bakers who make it only once a week. Store at room temperature for a week or in the refrigerator for safekeeping until you are ready to use it. Allow 24 hours before you use the biga from the refrigerator. 70 grams (a scant 1/3 cup) room-temperature (65-70 degrees)water 10 grams (scant 1 tablespoon) refreshed and active fermented starter 100 grams (Half a cup plus 3 tablespoons) of unbleached all-purpose flour 0.1 grams ( a tiny pinch) of fine sea salt Mix
Pane Bianco Sourdough Bread
Sourdough artisan bread will take 12 to 24 hours to produce. It is a no-knead dough that requires little experience because it is no-knead. Make it the night before and bake it the next day for fresh bread at dinner.