I had a fantastic time at the Cook’s Warehouse in E. Cobb (Marietta, GA) last Saturday morning teaching a cooking class featuring gluten-free brunch foods. They spoil me there! (My favorite question of the day from Debi the Assistant: “Do you prefer German or Japanese knives, Chef?” LOL Such a foodie thing to ask! German, […]
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I’ve started ordering from a CSA again (that’s “consumer supported agriculture” for the uninitiated, which is a subscription to a box of fresh organic vegetables from a local farm). The last time I did this I made a promise to myself that I would find a way to prepare and like each of the offerings
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Check out my newest video explaining Gluten-Free Grains! Special Thanks to Sean Peck for being a fantastic videographer – check out his work at: Pecktec on YouTube I’ll be teaching a weekend-long class at the John C. Campbell Folk School later this summer on August 21st – 23rd. If you want an up-close-and-personal opportunity to
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If you haven’t caught Outlander fever yet, it is high time you did! The amazing series of books by Diana Gabaldon have started to make their transition to the small screen, and so far the series has been very satisfying to long-time fans and newcomers alike. I decided to follow my Scottish roots and research
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When Fall first hits the apples are fresh and crisp and I can’t get enough of eating them whole. Then Winter rolls around and apples and oranges are the best and freshest winter fruits available. Lovely apple pies and hot mulled apple cider are my favorites. And then the end of Winter drags on, and
Abundant Apple Butter Read More »
For those of you that attended my class on 18th Century Beverages and asked for recipes, here are my notes and recipes for the class. Let me know if you have any questions! Beverages of the 18th Century Syllabubs and Juleps, Flip and Bumbo, Broth, Beer and Cocoa. Chef Christy toasts the flowing bowls of
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I recently came into a bumper crop of fresh herbs here in the middle of winter! What to do? Make an Herb and Chive Compound Butter! I started out with a handful of fresh sage, maybe two dozen chives, and a large handful of curly-leaf parsley. I softened 1/2 pound of unsalted butter. The butter
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Looking for an easy way to impress your Valentine this year? Try making some custom-made Chocolate Bark for a personalized gift that is fantastic! Start with a high quality dark chocolate. Dark chocolate contains the alkaloid theobromine which is very similar to caffeine, and a compound called phenylethylamine, an endorphin released in the brain
Today’s Ask Chef Christy moment came while volunteering with the Atlanta Free Store. On this brisk National Day of Service (Martin Luther King Jr Day) we were out giving away free food on a busy street corner in metro Atlanta. One of the boxes we had contained bags of parsnips, and one after another person
Ask Chef Christy – What is a Parsnip? Read More »