Culinary Arts will wrap up its spring season with a buffet by Chef Tammie Brown. Gourmet luncheons will resume in the summer semester two days a week. This week, a Chef’s Choice buffet by Chef Tammie Brown will be available from 11 a.m. to 12:30 p.m. only on Tuesday and Wednesday, April 16 and 17. Buffet…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Easy Peach Cobbler
This is the peach cobbler I made at the lodge, that all the guys were obsessing over! PrintEasy Peach Cobbler Prep Time: 20 minutes Yield: Serves 12 hungry guys! IngredientsFilling 2 – 2 1/2 lbs frozen peaches 1 cup sugar 1 TBSP cornstarch or flour 1 egg yolk 2 TBSP evaporated milk 1 tsp vanilla…
Gardening April 2013
I harvested our first Paris Market Carrots this week, and they’re delicious. I’m so pleased with how everything is doing. The collards, Swiss chard, beets, Chinese cabbage, Siberian kale, and Red kale are all doing great. Lettuce is still doing well, and asparagus is hard to keep up with. I am keeping all the greens…
Cooking at the Lodge Day 2 – Spray Crew
It was a bit less hectic today. Lunch was leftovers from yesterday’s taco bar, plus Italian sausage with sauteed peppers and onions. The vote was to have peach cobbler for lunch instead of supper, because some of the guys were leaving. Apparently, the cobbler was the talk of the bunkhouse last night! I use one…
Cooking at the Lodge Day 1 – Spray Crew
The guys are spraying the weeds on the fence rows at the lodge this week, and I’m there to cook for them. Well, they have to eat! And, I had to have a session with my consultant (Don) on “guys seriously chowing down,” to develop the menu for this group of 12. Thursday was a…