Archive | 9:00 pm

Off Mendenhall – Greensboro Children’s Museum

22 Sep
Summer eating Banana Bread from Mod Meals!

Summer eating Banana Bread from Mod Meals!

In honor of the groundbreaking of The Edible Schoolyard at the Greensboro Children’s Museum, I thought I would post the cutest picture of my friend Mindy’s daughter, Summer, eating the banana bread from my September 1st post.

The Greensboro Children’s Museum has been selected to be the first children’s museum in the country to be affiliated with the Edible Schoolyard in Berkeley, California. The Edible Schoolyard is modeled on the first Edible Schoolyard at Martin Luther King Middle School in Berkeley, CA, created by Alice Waters and the Chez Panisse Foundation. Alice Waters and Chez Panisse Foundation staff will attend the ground breaking ceremony this Thursday at the Greensboro Children’s Museum begining at 4:00 pm. The event is open to the public. I advise you to go support this great effort!!

Bachelor Cooking Class Part Deux: Homemade Vinaigrette

22 Sep

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I’m a big believer in making homemade salad dressings. Not only are bottled salad dressings expensive, you can only fit so many varieties in the fridge and I pretty much like my dressings to change with my moods. To compliment the steaks and pomme frites we needed a vinaigrette that could cut some of the fattiness. I used ingredients that I had on hand – garlic, mustard and shallots. This vinaigrette was perfect on soft and crisp bibb lettuce.

Simple French Vinaigrette

Ingredients:

  • 2 cloves garlic, minced
  • 1 half shallot, minced
  • salt and pepper, to taste
  • 1 teaspoon dijion mustard
  • 3 tablespoons white wine vinegar
  • 1/8 cup of olive oil, or to taste
Whisking is serious business.

Whisking is serious business

Assembly: In a large bowl, whisk together garlic, shallot, mustard, vinegar, salt and pepper. Taste for adjustments (it will be a little strong considering you havent added the oil). Slowly add the olive oil and whisk while adding. Taste and adjust.

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