Recipes from the July Cooking Class

Cooking Class! Corn And Zucchini Salad With Feta* 4 ears of corn, husked Kosher salt 4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline 8-10 zucchini blossoms, torn into large pieces (optional) 1/4 cup coarsely chopped fresh basil 1/4 cup...

Cooking Class (April 2017)

Mushrooms Stuffed with Smoked Trout, Leeks, Creme Fraiche 12 Cremini Mushrooms 1 tablespoon butter, unsalted. 1/4 cup Leeks, washed and sliced 1/8 cup Smoked Trout, crumbled 1/4 cup Creme Fraiche (or Sour Cream) Salt, to taste. Preheat oven to 450 °F. Remove stems...