Preparing for my Cooking Class at COOKS in Philly

Inside the beautiful commercial kitchen at COOKS, Samar and I are busy preparing for tonights cooking class.

Cookbook author Tracey Medeiros, in red, and assistant extraordinaire, Samar Shraim, on right, preparing Fresh Pappardelle and Fennel Cream, Italian Sausage, and Sheep’s Milk Tomme, found on page 255 & 256 in   The Vermont Non-GMO Cookbook  .

Cookbook author Tracey Medeiros, in red, and assistant extraordinaire, Samar Shraim, on right, preparing Fresh Pappardelle and Fennel Cream, Italian Sausage, and Sheep’s Milk Tomme, found on page 255 & 256 in The Vermont Non-GMO Cookbook.

Tonight’s Menu!

Tonight’s Menu!

This event was sponsored by   Philadelphia Magazine   and  foobooz .

This event was sponsored by Philadelphia Magazine and foobooz.

First Course: Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano and Rustic Croutons, found on page 107 in   The Vermont Non-GMO Cookbook  .

First Course: Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano and Rustic Croutons, found on page 107 in The Vermont Non-GMO Cookbook.

Second Course: Crostini, with Arugula Pesto, Marcona Almonds, and White Truffle Oil, found on page 42 in   The Vermont Non-GMO Cookbook  .

Second Course: Crostini, with Arugula Pesto, Marcona Almonds, and White Truffle Oil, found on page 42 in The Vermont Non-GMO Cookbook.

Third Course: Pappardelle with Fennel Cream, Italian Sausage, Sheep’s Milk Tomme, found on page 255 in   The Vermont Non-GMO Cookbook.

Third Course: Pappardelle with Fennel Cream, Italian Sausage, Sheep’s Milk Tomme, found on page 255 in The Vermont Non-GMO Cookbook.

Here I am garnishing the pappardelle with fennel fronds while Samar is tossing the next batch of pasta with the fennel cream.

Here I am garnishing the pappardelle with fennel fronds while Samar is tossing the next batch of pasta with the fennel cream.

Here are the fried sage leaves we used to garnish the pasta dish.

Here are the fried sage leaves we used to garnish the pasta dish.

Fourth Course: Maple Pudding found on page 341 in   The Vermont Non-GMO Cookbook  . Maple pudding is an excellent example of how much maple and cream elevate each other.

Fourth Course: Maple Pudding found on page 341 in The Vermont Non-GMO Cookbook. Maple pudding is an excellent example of how much maple and cream elevate each other.

COOKbook Author Series:   The Vermont Non-GMO Cookbook   with Tracey Medeiros on Saturday, November 17, 2018.

COOKbook Author Series: The Vermont Non-GMO Cookbook with Tracey Medeiros on Saturday, November 17, 2018.

Each guest received a signed copy of   The Vermont Non-GMO Cookbook  .

Each guest received a signed copy of The Vermont Non-GMO Cookbook.

A big thank you to Michelle, Samar, Jeromey, Matt, and the entire team for making it such a fun night!

A big thank you to Michelle, Samar, Jeromey, Matt, and the entire team for making it such a fun night!

Easy Weekend Cooking for This VT Cookbook Author and Her Guests!

It is always fun when I have an opportunity to teach a cooking class.

The cooking class was held at Audrey Claire COOK in Philadelphia.

The cooking class was held at Audrey Claire COOK in Philadelphia.

This event was sponsored by   Philadelphia Magazine   and  foobooz .

This event was sponsored by Philadelphia Magazine and foobooz.

Image of: Tracey Medeiros  Here I am creating a rich Smokey Lamb Bolognese in their beautiful commercial kitchen.  The recipe can be found on page 239 in   The Vermont Non-GMO Cookbook  .  

Image of: Tracey Medeiros

Here I am creating a rich Smokey Lamb Bolognese in their beautiful commercial kitchen.  The recipe can be found on page 239 in The Vermont Non-GMO Cookbook.  

Everyone had a nice time.  Here are some of the folks who attended the event - enjoying a delicious bowl of the Smoky Lamb Bolognese.

Everyone had a nice time.  Here are some of the folks who attended the event - enjoying a delicious bowl of the Smoky Lamb Bolognese.

Founder of Klaus & Co. SMACKAROONS, Claudia Baudo, on the left, and Samar Shraim, assistant extraordinaire, on the right, helped throughout the night.

Founder of Klaus & Co. SMACKAROONS, Claudia Baudo, on the left, and Samar Shraim, assistant extraordinaire, on the right, helped throughout the night.

Dark Chocolate and Sea Salt Cookies found on page 358 in   The Vermont Non-GMO Cookbook   was the perfect way to end the meal.  These cookies are everything that a cookie should be: tender, but crumbly, salty, yet chocolaty, rich, and gooey.

Dark Chocolate and Sea Salt Cookies found on page 358 in The Vermont Non-GMO Cookbook was the perfect way to end the meal.  These cookies are everything that a cookie should be: tender, but crumbly, salty, yet chocolaty, rich, and gooey.

Each guest received a signed copy of   The Vermont Non-GMO Cookbook   and a package of Smackaroons. 

Each guest received a signed copy of The Vermont Non-GMO Cookbook and a package of Smackaroons. 

Please join me on Saturday, November 17th from 6:00 p.m. - 8:00 p.m. for my next cooking class at Audrey Claire COOK.   If you can’t make it up to New England this fall/winter, no worries – it’s coming to you!  Each guest will receive a signed copy of   The Vermont Non-GMO Cookbook.   I hope to see you there!  

Please join me on Saturday, November 17th from 6:00 p.m. - 8:00 p.m. for my next cooking class at Audrey Claire COOK.   If you can’t make it up to New England this fall/winter, no worries – it’s coming to you!  Each guest will receive a signed copy of The Vermont Non-GMO Cookbook. I hope to see you there!  

Easiest Thanksgiving Side Dish

BRUSSELS SPROUTS WITH A CREAMY SRIRACHA DIPPING SAUCE

From The Vermont Non-GMO Cookbook (Skyhorse Publishing, October 2017).

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This dipping sauce is smooth and creamy with a tangy heat and a hint of sweetness that pairs perfectly with the earthy Brussels sprouts.

Serves 4 as a side dish

Brussels Sprouts

1 pound Brussels sprouts, trimmed and halved lengthwise

3 medium garlic cloves, minced

2 tablespoons virgin coconut oil, melted 

Salt and freshly ground black pepper

Creamy Sriracha Dipping Sauce

Makes about 1/2 cup

1/4 cup sour cream

1/4 cup mayonnaise

1/2 teaspoon prepared horseradish

1/2 teaspoon sriracha sauce

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper or chili powder

To make the Brussels sprouts:  Preheat the oven to 400 degrees Fahrenheit.  Lightly oil a rimmed baking sheet and set aside.

In a medium bowl, combine the Brussels sprouts, garlic, and oil until well combined.  Place the Brussels sprouts on the prepared baking sheet in a single layer, cut side down.  Season with salt and pepper to taste.  Bake in the oven, stirring occasionally, until crispy and golden brown, about 20 minutes.  Adjust seasonings with salt and pepper to taste.

While the Brussels sprouts are roasting, make the dipping sauce: In a small bowl, stir together the sour cream, mayonnaise, horseradish, sriracha sauce, garlic powder, and cayenne pepper, until well combined.  Season with salt and pepper to taste.

Serve the Brussels sprouts at once with the creamy sriracha dipping sauce on the side.

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