Cooking Class Focuses on Spring Dishes
June 09, 2010
Orange glazed baby turnips and a dip of white beans and garlic scapes were the highlights of Delia Quigley’s cooking class at the Farm on June 9.
Turnips might not be on everyone’s favorite food list, but sautéed with honey and orange juice they could easily become a dish every family member would enjoy. The glazed turnips are shown in the photo, served over greens and topped with toasted sesame seeds.
Garlic scapes were blended with cannellini beans (lima beans and navy beans will also work) and a bit of lemon juice and olive oil for a great dip with gluten-free crackers. Everyone wanted a second helping.
Also served were a spinach orange salad and spring greens fresh from the garden sautéed with herbs and served with grated cheese. The most unusual dish was pan fried mochi – a sweet, short-grained, very glutinous rice used in Japan, served as an appetizer with nori and a ginger sauce. Fresh local strawberries with mint ended the evening of taste treats and healthy eating.
In addition to recipes, nutrition facts and general all-round great ideas for cooking healthy foods were part of the three-hour class. Don’t wait to salt your food at the table, Delia told the group. It’s important to salt while cooking, she said, because then it is broken down and absorbed in the food, and does not enter the bloodstream where it can be harmful.
A dozen people interested in cooking tasty vegetarian dishes joined Delia in the Farm’s country kitchen.