Whisk Takers

Last week we made tortillas from scratch! 💛
We practiced kneading and rolling the dough to create many small tortillas. From there, we added toppings of our choice to make quesadillas!🧀
So proud of our chefs!🥹

Our chefs threw DOWN in the kitchen yesterday!!! It was sushi day and they did not come to play! 🍣🍱
We began by making a chicken teriyaki. We marinated our chicken, using soy sauce, garlic, ginger, honey, mirin and black pepper. 🍗
We then prepped our vegetables for our sushi. We cut cucumbers, carrots, and avocado. 🥒🥕🥑
We then rolled our own sushi rolls. Everyone chose their fillings. We had raw salmon, kani, chicken teriyaki, and veggies to choose from. Our chefs were so brave and tried all different proteins. One of my chefs said “I give this a 10 of out 10”! Seeing them challenge themselves to try new food and fall in love with it is such a gift to see and be a part of! 💛☺️
It also happened to be my birthday. One of my chefs bought me a beautiful bouquet of flowers and my lovely parents surprised me with a cake!
Couldn’t have had a better day! Making sushi with my cooking besties, seeing them enjoy the process of rolling their sushi, and enjoying our meal as a group was the best gift ever. I feel so lucky and blessed to have the opportunity to do this. Cooking and connecting with my chefs is a dream come true for me. Thank you to everyone that was apart of this special cooking class! Words can’t say enough about how meaningful it was to me 😭💛

At home cooking class making something extra special and fun. Grilled octopus with a romesco sauce and broiled Mediterranean style branzino. 🐙🐟🍋
This was surprisingly simple. We made our romesco by blending sun-dried tomatoes, roasted red peppers, roasted almonds, olive oil, garlic, paprika, salt & pepper. 🌶️🍅🧄
We boiled our octopus for approximately 45 minutes, then seared it until golden on each side.🐙
Next, to prepare the fish, we began by creating a marinade. We mixed lemon juice, olive oil, harissa, zaatar, and baharat. All delicious Mediterranean spices to add warmth & depth to the flavor. We then rub the marinade on the fish and set it to broil for approximately 20 minutes. It came out delicious falling off the bone! 🐟🍋🫒
This is for our adventurous eaters! Those that love to try new things and experience new flavors! 👩‍🍳👨‍🍳

Come join us in cooking delicious meals with great company! In this class, we enter the kitchen as a group and practice various cooking techniques such as dicing, sautéing, baking, etc while sharing stories, experiences, and always offering support to one another. I try to center each recipe around the groups preferences so we can all truly enjoy the food and cooking experience! First class is free! Let me know what you’d like to make and try it out for yourself! Call or text 516-491-5903 if interested!🧑‍🍳👩‍🍳👨‍🍳

Lettuce wraps, cucumber salad, and strawberry lemonade! 🥬🍋🥒
This was a light and refreshing meal for a hot summer day. We began by cutting our cucumbers, scallions, and also mincing our garlic and ginger. We added everything to a bowl and added a pickling liquid with soy sauce, rice vinegar, Sriracha, sesame oil, and honey. We left that to marinate in the fridge. 🥒🧄🫚
Next, we prepped our vegetables for our meat filling. We cut an onion and grated some carrot for our topping. We added the onion and ground turkey to a pan and browned the meat. We then added some ginger and garlic. We created a sauce using hoisin sauce, soy sauce, Sriracha, and lime juice. We then mixed the sauce with our meat until combined. 🥘
Next, we started juicing lemons for our lemonade. We cut the lemons in half and place them on the juicer to remove as much liquid as possible. Next, we mix the lemon juice with our sugar until the sugar had dissolved completely. Then we just added our water and our lemonade was ready to drink! Lastly, we muddled fresh strawberries,  for those that wanted strawberry lemonade. It came out so yummy! Perfect for the hot weather! 🍋🧊
My chefs did a great job with this recipe! I was so proud of them for trying new foods and expanding their palettes. I know it can be difficult, but they always give it a fair shot. Can’t wait for our next recipe!🥑🍋🥦



Lasagna week! 🇮🇹
We began this recipe by creating our meat sauce. We first chopped onions and carrots, then we peeled and minced our garlic. We put our veggies on the pan with some olive oil until they became fragrant. 🧅🥕🧄
From there, we added some ground pork and ground beef and browned our meat. Next, we added tomato paste, crushed tomatoes, and our Italian seasonings. We tasted for salt and seasoning and then let that simmer on the stove. 🥫🍅
We grated our Parmesan and mozzarella cheese and set that aside. We also whipped our ricotta cheese with some nutmeg, salt and pepper. 🧀
Then, we cooked our lasagna sheets in boiling water until soft. This was key to creating our lasagna in just one hour! 🍝
At this point, our lasagna was ready to assemble. We began by adding a layer of our meat sauce, our cheeses, and lasagna sheets. We repeated this 3 to 4 times to create our delicious lasagna. We finished it off in the oven to melt our cheese and then enjoyed! 😋⏲️
I was so proud of my chefs for creating this in just one hour! As a group we are able to create magic! We work together as a team, helped with steps when people needed a break, and allowed everyone to get a chance at trying each step of the recipe. So thankful to have such a collaborative and kind group! I swear they truly restore my faith in humanity, every time we cook together🥹🥹💛💛

Breakfast Sandwiches! 🥪
We began this recipe by making our sausages from scratch. We kneaded our ground pork, brown sugar, garlic powder, sage, salt, and pepper together in a bowl until combined. Once that was done, we formed patties and put them aside. From there, we were able to cook them on the stove. We used a meat press to press them nice and thin and cooked until golden brown on both sides. 💛
Next, we prepped our veggies. We diced peppers and onions. Then, we cracked eggs into a bowl and whisked until they were fluffy. From there, we cooked our eggs on the stove, making an omelette and folding it into a square to fit on our English muffin. We added whichever toppings we desired. 🍳🥚
Lastly, we cut our English muffins and toasted them on the stove with a bit of butter. From there, our breakfast sandwiches were ready to assemble! Everyone chose their own sauces and customized their sandwich to their liking. 🫑🧅🥪
Super fun and functional recipe! There’s nothing better than making your own sausages. No preservatives and seasoned to your liking! I love proving to my clients just how capable they are. The things they love to eat that feel out of reach to create on their own, are easily done with guidance and reassurance. I was so proud of my chefs for creating a delicious and healthy breakfast. Can’t wait to keep creating! 🧑‍🍳👨‍🍳👩‍🍳

Chicken and broccoli! 🍗🥦
This was another fun recipe where we were able to practice new techniques.
We began by prepping our veggies. We washed our broccoli and ginger. Then we peeled our ginger and grated it using a microplane, peeled or garlic and used our garlic press, and cut our broccoli crowns into bite-size pieces. 🫚🧄🥦
We then started velveting our chicken. We mixed our chicken pieces in a bowl with soy sauce, oyster sauce, cornstarch, garlic, and ginger. We left it for 10 to 15 minutes to marinate. 🍗
Next, we made our rice. We began by washing our rice, underwater until the water ran clear. Then we added water, oil and salt and began to steam our rice on the stove. 🍚
We then dropped our chicken in a pan and it created a savory and thick/creamy sauce with the addition of the cornstarch. Next, we added our broccoli so it could get soft.  Once the rice was done steaming, our dish was ready to eat! 🍽️
My chefs did a fantastic job with this dish. It came out delicious with all of the aromatics and sauces we used. Luckily, there was plenty to take home! So blessed to create these foods with such wonderful company. It doesn’t get better than this! 💛

I think it’s about time I start posting our food! This was our cinco de mayo feast. My chefs threw down in the kitchen making burritos and limeade. 🌯🍋‍🟩
We began by seasoning, our ground beef and cooking it on the stove. We prepped our veggies by washing our cilantro, lettuce, and tomatoes. We created a guacamole from scratch by peeling and mashing our avocados – then adding lime juice, red onions, and cilantro. 🥑
We also created a salsa from scratch – we chopped our tomatoes, nice and small along with our red onions, cilantro, lime, juice, salt, and pepper. We tasted it for salt and seasoning, and it was all done! 🍅🧅
We then washed, cut, and juiced our limes. We added sugar and water – mixed until the sugar dissolved and added ice for our refreshing limeade. 🧊🍋‍🟩
My group made this entire feast within an hour! I was so proud of them! We were able to practice and learn many cooking techniques and personalize each burrito to our own flavor palette. We then enjoyed our meal together as a group, talking about other Mexican food we enjoy and will certainly make in the future. 🇲🇽
One of my favorite parts about our class is connecting my chefs and learning about each other. We share experiences, laughter, and food! I often feel like I’m living out my greatest dream teaching this class, and I’m so thankful for those that trust me to guide them in the kitchen.🙏🏼