Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 Hi. I'm pairing up with a local CSA (Community-Supported Agriculture) in the Atlanta area to offer a gluten-free, allergen-free, local-foods-based class or two at a gourmet cooking store/kitchen demo place this spring/summer. If you were coming to a class like that, keeping North American seasonal produce and weather in mind, what types of recipes would you want to see included? Brunch? 4th of July ideas? Picnic ideas? Also, do you have any fruit tart/pie/tartlet recipes that you think are entirely fabulous, especially where the fruit in it can be exchanged out for other kinds while retaining good results? What's your favorite crust recipe for fruit pies? Do you have cookies you love that somehow contain strawberries, blueberries, or raspberries? (Not jam but the actual fresh berries.) Sally -- " If a person everyday honestly strives to get at the heart of a matter and glean the truth out of the complexity of this world and we human beings through the written word, then that person is a writer, in my opinion. " --Ray Bradbury Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2009 Report Share Posted April 23, 2009 May I suggest including a couple of fabulous salad dressings?? The raw veggies are the healthiest, but a lot of people have trouble getting them down!? A good dressing goes a long, long way.? Alina Joy Sally Parrott Ashbrook <sally.parrott Thu, 23 Apr 2009 3:56 pm Cooking Class--Would Like Your Input Hi. I'm pairing up with a local CSA (Community-Supported Agriculture) in the Atlanta area to offer a gluten-free, allergen-free, local-foods-based class or two at a gourmet cooking store/kitchen demo place this spring/summer. If you were coming to a class like that, keeping North American seasonal produce and weather in mind, what types of recipes would you want to see included? Brunch? 4th of July ideas? Picnic ideas? Also, do you have any fruit tart/pie/tartlet recipes that you think are entirely fabulous, especially where the fruit in it can be exchanged out for other kinds while retaining good results? What's your favorite crust recipe for fruit pies? Do you have cookies you love that somehow contain strawberries, blueberries, or raspberries? (Not jam but the actual fresh berries.) Sally -- " If a person everyday honestly strives to get at the heart of a matter and glean the truth out of the complexity of this world and we human beings through the written word, then that person is a writer, in my opinion. " --Ray Bradbury Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2009 Report Share Posted April 24, 2009 That's a great idea, Alina Joy. We aren't focusing on raw foods specifically, but many people don't seem to realize homemade salad dressings are superior to most store-bought ones in flavor and ingredients---and are so easy to make! Any other ideas? On Thu, Apr 23, 2009 at 6:50 PM, <alinajoydubois wrote: > > > > May I suggest including a couple of fabulous salad dressings?? The raw > veggies are the healthiest, but a lot of people have trouble getting them > down!? A good dressing goes a long, long way.? > Alina Joy > > > > Sally Parrott Ashbrook <sally.parrott<sally.parrott%40gmail.com> > > > To: <%40> > Thu, 23 Apr 2009 3:56 pm > Cooking Class--Would Like Your Input > > Hi. I'm pairing up with a local CSA (Community-Supported Agriculture) in > > the Atlanta area to offer a gluten-free, allergen-free, local-foods-based > > class or two at a gourmet cooking store/kitchen demo place this > > spring/summer. If you were coming to a class like that, keeping North > > American seasonal produce and weather in mind, what types of recipes would > > you want to see included? Brunch? 4th of July ideas? Picnic ideas? > > Also, do you have any fruit tart/pie/tartlet recipes that you think are > > entirely fabulous, especially where the fruit in it can be exchanged out > for > > other kinds while retaining good results? What's your favorite crust recipe > > for fruit pies? Do you have cookies you love that somehow contain > > strawberries, blueberries, or raspberries? (Not jam but the actual fresh > > berries.) > > Sally > > -- > > " If a person everyday honestly strives to get at the heart of a matter and > > glean the truth out of the complexity of this world and we human beings > > through the written word, then that person is a writer, in my > opinion. " --Ray > > Bradbury > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2009 Report Share Posted April 25, 2009 I'd want to see GF versions of the real southern classics - red velvet cake, biscuits, etc. Janel , Sally Parrott Ashbrook <sally.parrott wrote: > > Hi. I'm pairing up with a local CSA (Community-Supported Agriculture) in > the Atlanta area to offer a gluten-free, allergen-free, local-foods-based > class or two at a gourmet cooking store/kitchen demo place this > spring/summer. If you were coming to a class like that, keeping North > American seasonal produce and weather in mind, what types of recipes would > you want to see included? Brunch? 4th of July ideas? Picnic ideas? > > Also, do you have any fruit tart/pie/tartlet recipes that you think are > entirely fabulous, especially where the fruit in it can be exchanged out for > other kinds while retaining good results? What's your favorite crust recipe > for fruit pies? Do you have cookies you love that somehow contain > strawberries, blueberries, or raspberries? (Not jam but the actual fresh > berries.) > > Sally > > > > -- > " If a person everyday honestly strives to get at the heart of a matter and > glean the truth out of the complexity of this world and we human beings > through the written word, then that person is a writer, in my opinion. " --Ray > Bradbury > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2009 Report Share Posted April 25, 2009 Definitely a good crusty bread! Bread seems like the most impossible thing to make, for me and many others! I'd be willing to travel down there and take the class just to learn how to make a decent bread! On Sat, Apr 25, 2009 at 7:40 AM, Janel <utrecht_juli2002 wrote: > > > I'd want to see GF versions of the real southern classics - red velvet > cake, biscuits, etc. > > Janel > > > --- In <%40>, > Sally Parrott Ashbrook <sally.parrott wrote: > > > > Hi. I'm pairing up with a local CSA (Community-Supported Agriculture) in > > the Atlanta area to offer a gluten-free, allergen-free, local-foods-based > > class or two at a gourmet cooking store/kitchen demo place this > > spring/summer. If you were coming to a class like that, keeping North > > American seasonal produce and weather in mind, what types of recipes > would > > you want to see included? Brunch? 4th of July ideas? Picnic ideas? > > > > Also, do you have any fruit tart/pie/tartlet recipes that you think are > > entirely fabulous, especially where the fruit in it can be exchanged out > for > > other kinds while retaining good results? What's your favorite crust > recipe > > for fruit pies? Do you have cookies you love that somehow contain > > strawberries, blueberries, or raspberries? (Not jam but the actual fresh > > berries.) > > > > Sally > > > > > > > > -- > > " If a person everyday honestly strives to get at the heart of a matter > and > > glean the truth out of the complexity of this world and we human beings > > through the written word, then that person is a writer, in my > opinion. " --Ray > > Bradbury > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 Hello, your cooking class idea sounds GREAT. I'm the demo Chef for our local Whole Foods Market and I'm always trying to get our customers to cook and eat GF foods or products. I would think casserole's, flat bread's, pizza and of course pie's, pastry's, cookies or cake would also be good. Since most newbies to the GF life don't know about the GF flours and how to use them it's also good to revisit the basic's AND everyone likes to taste good recipes. Be Blessed, chef david Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 Thanks for the input, David. On Tue, Apr 28, 2009 at 11:12 PM, David <lifeofdavid wrote: > > > Hello, your cooking class idea sounds GREAT. I'm the demo Chef for our > local Whole Foods Market and I'm always trying to get our customers to cook > and eat GF foods or products. I would think casserole's, flat bread's, pizza > and of course pie's, pastry's, cookies or cake would also be good. Since > most newbies to the GF life don't know about the GF flours and how to use > them it's also good to revisit the basic's AND everyone likes to taste good > recipes. > > Be Blessed, > chef david > > > -- " If a person everyday honestly strives to get at the heart of a matter and glean the truth out of the complexity of this world and we human beings through the written word, then that person is a writer, in my opinion. " --Ray Bradbury Quote Link to comment Share on other sites More sharing options...
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