Tuesday, August 16, 2011

Private cooking lesson

"Both Dom and I enjoyed our lesson with you today. We can't wait until the girls come home so we can eat all this great food!"
Cheryl M., Milford, MA

Thursday, August 11, 2011

Charles River Y │ Camp on the Go

Three groups from Needham's Charles River Y Camp on the Go enthusiastically participated in cooking classes, and then just as enthusiastically, consumed their delicacies.

Monday, August 1, 2011

Pasta with Tomatoes and Basil

1/2 lb cherry or grape tomatoes, cut in halves
1 to 2 cloves garlic, minced
1/4 C fresh basil, chopped
3 to 4 T olive oil
1/4 to 1/2 tsp salt
1/2 tsp sugar
Freshly ground black pepper
1/2 lb penne, farfalle, or gemmelli, cooked and drained
1/3 to 1/2 lb fresh mozzarella cheese, cut into small cubes

Combine everything except pasta and cheese. Allow mixture to sit at room temperature for at least 30 minutes or prepare several hours in advance and refrigerate. When ready to serve, cook pasta and drain. Add cheese and toss. Add tomato mixture and toss well. Adjust seasonings to taste. Serve warm or at room temperature.

Hint: A nice addition to this is garlic bread crumbs or croutons. To make garlic crumbs, brush Italian, French or sourdough bread with garlic oil. Place on a cookie sheet and bake at 300° for about 30 minutes, or until crisp. Cool and cut into croutons or place croutons in food processor and process until crumbs form.