Taste and Technique, a cooking studio in Fair Haven, NJ, often schedules local celebrity chef’s for demonstrations. These classes are always delicious, informative and entertaining. The cooking school also offers hands-on learning opportunities with professional chef’s. Rachel Weston taught a class recently, her first time at this studio, but not her first time teaching, that was instructive, insightful, and of course, delicious. Although I have some experience in the food world, I walked away with a few new tricks.
The vegetable gardens this season have become a mixed bag of problems and prodigious produce. Colorado potato beetles have turned up and devoured one of our tomato plants. The words ewww and ick came out of me several times. However, other plants are a goldmine of green for the kitchen.
No matter how you slice it, we all crave comfort food every now and again. The basic Diner in America, Brasserie in France, Trattoria in Italy or Pub in Great Britain is where we turn when the spirit moves us. We want tasty, well prepared good food. Plain and simple.
When life gives you a free loaf of bread, it becomes your duty to do something outrageous with it. To that end, I bring you a most un-humble recipe for bread pudding.
