The interns took over this weekend with our very own workshop for the Stanford community. And what better food to make than hummus! It’s quick, easy, and wonderfully customizable.
To begin, Emma led us in a quick pita bread making session. We made the dough with flour, yeast, and water and let it rise for fifteen minutes before cutting it up and rolling the individual balls into round pita shapes. After loading them up onto baking sheets and popping them into the oven, we moved on to the hummus.
Wow! The year has flew by. We can’t believe it’s Admit Weekend!
StanCooks is doing our part to entice ProFros into becoming FoShoFros with the help of fancy French desserts. You’re welcome, President Hennessy!
Creme brulee’s are so simple! The creme is made of heavy cream, sugar, eggs, and a bit of vanilla or other flavouring, and baked in a water bath. Then some sugar is sprinkled on top and torched into a delicious crisp caramel top.
We worked with chef David Bordow of Chez Panisse to organize this workshop focused on cooking with wholesome, fresh, and local ingredients.
After scouring the local Farmer’s Market all morning, we brought back bundles of fragrant greens and ripe fruits in order to make our very own homemade pasta and salad. Chef Bordow walked us through each step of the process, from dicing the asparagus to rolling the dough!
After a long week, it’s nice to unwind with some truly good food. Thanks again chef Bordow!
Ahhh, it’s February and love is in the air. Wait… no, I think that’s just the smell of eggplant burning on the stove! :P
No worries, we still made a fantastic, easy-to-make, and most importantly, romantic three course meal of crostini, baked salmon, and chocolate cake!
Boy, fall quarter was a doozy! But not to worry! The Stancooks provided a brief, late night reprieve from the studying and stress with some free, DIY boba! Students lined up at Arrillaga Dining and mixed up their own milk teas and toppings.