Make Something New Every Day
This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.
The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.
Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.
Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.
May 8, 2016
I trust none of you need a recipe for chive butter. This is more of an excuse to eat butter. Because with the addition of chives, it's now healthy. Right?
1 stick of unsalted butter (preferably european style), at room temperature
2T snipped chives
kosher salt to taste (about 1/4t)
Use a large spoon to mix the chives and salt into the butter. Transfer to a small serving dish.
Butter can be stored in the fridge for up to 2 weeks, or frozen for up to 6 months.