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 22, 2016

Feeling Minty? Juleps!


Lots of fresh mint is the star of this time-honored summer cocktail. Perfect for leisure sports in the park and fancy parties alike, premix a batch so you can spend more time croqueting and soireeing, and less time muddling. 

 The Goods
1/5th (750ml) good bourbon
minted simple syrup 
crushed ice 
seltzer
fresh mint sprigs 

 The Minted Simple Syrup
1C water
1/2C sugar
1 bunch mint

 Dissolve sugar in water and bring to a boil. Remove from heat, and steep mint leaves as the syrup cools to room temperature. Strain out the leaves and refrigerate the syrup for up to one week. 


The Reward
Combine 3 parts bourbon and 1 part syrup to taste. I recommend adding the syrup to the bourbon slowly, and stopping when it's sweet enough but not too sweet. I typically mix up the whole batch so that guests can serve themselves easily. Just pour about 2oz over crushed ice. Add seltzer, and top with a sprig of fresh mint. 

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