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.
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!
Daikon marinated in Shio-Koji
Vegetables with Tofu Sauce
On the Menu
- French Onion
- Peruvian Meat & Potato Stew
- Roasted Cauliflower Soup
Check out more photos on our Facebook page!