Photo of a dish of scrambled eggs with parsley sprinkled on the top.

Rekindling the Culinary Love in My Kitchen

The sizzle as the butter hit the cast iron skillet brought an amazing amount of comfort. Moving the eggs around as they cooked, watching the cheese melt into yumminess was at the same time strange and familiar.

Could one of the most simple and humble dishes ever – scrambled eggs – bring me to tears, in this case, happy tears? Absolutely!

Almost a year after the flood in my house, I welcomed myself home and those scrambled eggs represented rekindling the culinary love the kitchen brings.

We’re also easing back into classes as summer is the time our chefs catch their breath and take time to refresh and recharge.

Thanks to the continued AARP partnership, join Chef Barry Infuso for the free to attend Eat Well & Age Gracefully Series for ages 21+.

On July 18, for Dim Sum & Then Sum, Chef Barry is bringing along a very special guest – his wife, Jashio Pei – who’ll take you on a culinary journey reflecting her heritage. You’ll learn the secrets to creating the perfect dough, the art of folding your potstickers, and how to cook them to achieve that irresistible crispy bottom. Plus, you’ll whip up a tangy dipping sauce that perfectly complements the flavors of your homemade dim sum. Almond cookies and tea round out the menu.

On August 15, it’s Summer Soups: Perfection in a Bowl. The art of chilled soups is perfect for beating the summer heat. You’ll master the delicate balance of flavors in three exquisite dishes: Creamy Ajo Blanco Gazpacho from Spain, smooth and velvety Vichyssoise from France, and a naturally sweet Cantaloupe Soup. Each is crafted to cool and delight your palate, offering a unique blend of seasonal freshness and culinary innovation to transform your summer dining!

It’s a red and green chorizo fiesta on July 23 with Chef/Butcher Brett Sippy’s Behind the Butcher Counter class.

You’ll make and take home 2 pounds – one pound of each – ready to cook; in class you’ll press your own corn tortillas and make chorizo/cheese quesadillas with fruit pico de gallo. Whether you’re a chorizo connoisseur or a curious cook, this class promises a sizzling experience that will make your palate dance. Spice up your skills and savor the satisfaction of homemade chorizo!

Red chorizo’s roots are from the Iberian Peninsula; our beef version takes its influence from the Sonoran Frontera. Garlic, chilis, cumin, and paprika, which gives it its signature red hue, provide robust flavor. It’s evolved from primitive preservation methods to become a staple in Spanish and Mexican cuisine, celebrated for its versatility in dishes from tapas to stews.

Green chorizo, a vibrant twist on the traditional Mexican sausage, combines the rich flavors of pork with the fresh zest of green herbs, tomatillos, chilies, and spinach to enhance its color and flavor. Originating from Toluca, Mexico, whether grilled, crumbled into tacos, or served alongside eggs, green chorizo is a testament to the dynamic and evolving nature of Mexican cuisine.

Wishing you joy in the kitchen,

Quinoa Salad with Lemon Herb Dressing
Yield: 4 servings

1 cup quinoa
2 cups of water
1 Persian cucumber, diced
1 cup heirloom cherry tomatoes, halved
¾ cup feta cheese, crumbled
¼ cup olives, sliced
¼ cup flat-leaf parsley, chopped
1-2 chicken breasts, cooked and shredded

6 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
Kosher salt to taste
Freshly ground black pepper to taste

1. In a Mason jar or lidded container, combine dressing ingredients, shaking until emulsified. Set aside; shake before adding to quinoa.
2. Cook quinoa according to package directions, fluff with a fork, and cool. Then, combine all ingredients, drizzle with dressing, and serve chilled.


Photo credit: Imad786 on Unsplash

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