Thanks to all that submitted ideas for the company name. I have a lot to think about now!Last night I gave my first trial one-on-one cooking class in someones home. It was actually one-on-two, but you get the idea. Thank you to my friends Melanie and Meredith for being my guinea pigs.
It was a much different experience than the group setting. They were able to be more hands on than the participants in the group class. I also felt that it was more focused than the group. It was a little challenging being in a kitchen other than my own, but I felt pretty comfortable. Here are some photos from the evening:Edamame Dip on Garlic Crostini. Smooth on crunchy, and packed with protein.
2 lb pork tenderloin
1 small bottle of Teryiaki Sauce
Remove silver skin from pork. Marinate pork in a plastic bag for at least 1 hour, up to 2. Place on grill. Grill for about 18 minutes, turning pork occasionally. Remove when it has internal temp of 150F. Let sit for 5 minutes before slicing into it.
Wasabi Mashed Potatoes
3 pounds Yukon gold potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
2 tb wasabi paste
1/4 cup butter
Salt & Pepper
Boil potatoes until fork tender starting with cold, salted water. Remove from water. Add remaining ingredients and smash until smooth.