Cooking Class

Last night my mom and I cashed in on my mother's day gift to her, a cooking class at Viking Cooking School in Bryn Mawr, PA. This was my second adventure at the cooking school and last night was a delight in a completely different way. The first time I went was last year (also for mother's day) I was fresh out of school and an excellent baker, but not quite the little chefette I am now (practice makes perfect, or better anyway). Last year I was slower, dizzier, and waving my knife around. I could feel my year's improvements in every chop, dice, and spice and I loved it! The class we took was Mediterranean Grill (yum!), which featured delicious, healthy season cuisine. We chopped, seasoned, cooked and ate with professional level equipment. Naturally, I want nearly everything I used, but I will have to go back to my mundane equipment and dream of better knives.


One of the recipes was for a white bean hummus. I took one look and knew that it needed some adjustments. My strong dislike of tahini caused some creative thinking, and resulted in a spectacular dip.

White Bean Hummus:
2 cups white beans, cooked
1/4 cup of tahini
2 lemons
2 cloves of garlic
1 tsp of sage
1 tsp cayenne pepper
1/4 cup of olive oil
Sriracha, to taste
salt and pepper

Juice both lemons and zest one lemon. Dump everything except the Sriracha and Olive oil into a food processor (sigh. I wish I had one). Blend together and drizzle the olive oil in while mixing. When it is a good consistency give it a generous squirt of Sriracha, blend and taste. Adjust salt, pepper and Sriracha levels to taste. Serve with veggies, pita, chips, anything really, or just spoon feed it to yourself, its good.

Happy Eating