Yokota Cooking School

Yokota Cooking School updated their address.

Yokota Cooking School updated their address.

The 3 Dishes I’m Glad I Ruined

Keep cooking Yokota! "Failures" are only experiences gained. (And sometimes new recipes!)

bonappetit.com You can learn a lot from a recipe I call Mangled Shrimp in Red Sauce.

8 Things Every New (or Nervous) Cook Should Know

food52.com Indispensable advice from Dorie Greenspan.

Hakonegasaki Station

Farmer's Market Alert! TODAY in front of JR HAKONEGASAKI Station from 4-7pm. There are about 10 or so farms represented, including Baseside Farm. So go get some of that delicious kale I told you about! Want some kale for FREE?? Go to @basesidefarm on Instagram to contact them. They are looking for volunteers to help plant and weed in exchange for their organic produce!

google.com ★★★☆☆ · Train Station · Hakonegasaki

I am very sad to announce that this will be the last class at Taiyo Community Center. Hope you can make it! We'll be talking how to make your entire dinner on the stovetop. Free this Saturday outside on the patio @ 11:30am. Call Taiyo @ #225-6955 to sign up.

Attention Yokota Friends! This beautiful selection of kale on my cutting board is LOCAL AND ORGANIC. How did I get this you ask? Well, first you should follow @basesidefarm on Instagram and then pick up some of this goodness at Joy Marche (the cozy indoor farmers market in the gardening section of Joyful Honda), OR better yet, send them an email at [email protected] and buy directly! They are English speaking and happy to share their delicious kale as well as their other produce in season now at affordable prices. So go get some! Up next, I'll tell you how to cook with it. 😉😋
Special thanks to Nina Peacock, who's also got lots more info coming soon...

Nigella Lawson’s Chicken and Pea Traybake Recipe on Food52

Here's another great roasted dinner in one pan for you in case you missed class last weekend. Perfect for spring!

food52.com Nigella Lawson—domestic goddess and champion of home cooks—has for years been a supporter of the laziest form of sheet pan dinner, or traybake. The most influential ingredient here is frozen peas—quite a lot of them, still completely frozen. As she explains, “The steam they produce as they b...

There are only a few spots left for this Saturday's class!

It's not too late to sign up today! FREE tomorrow @ Taiyo Community Center. We're talking perfect pie doughs. See you at 1130

Hey all! Did you know that it's Heart Healthy Week? Well come on by the main chapel kitchen tomorrow for a FREE Healthy Cooking Essentials class! Class begins at 11:15, but if you can't make it until lunch time, stop by anyway for a free recipe packet and some delicious snacks. Hope to see you there!

Free this Saturday! We're talking about all things chocolate, from bean to bar and how to use it all, even in savory aspects! Please call Taiyo so we know you're coming. Hope you can make it!

18 Places You Should Be Cleaning with White Vinegar in Your Kitchen

https://www.bonappetit.com/story/cleaning-with-vinegar-in-kitchen?mbid=nl_nl20180120pm_recipeoftheday&CNDID=39103205&spMailingID=18548394&spUserID=MTM3ODMwNTk4NDY3S0&spJobID=1143792662&spReportId=MTE0Mzc5MjY2MgS2

bonappetit.com Finally get the grease off your stovetop, make stainless steel pans sparkle again, and more.

Do you know all about fats? Or how to cook with each one? There's still time to sign up for class! Call or stop by Taiyo and we'll see you this Saturday!

Wishing you all a wonderful year! Happy 2018!

It's throwback Thursday: the Christmas kitchen addition. 😆
Who's mom had one of these in the kitchen?!#throwbackthursday #childhoodmemories #presentsfromhome #inmykitchen #MerryChristmasfrommommy #momsarethebest

Nine more days of shopping left! If you haven't picked up your gift certificates left, here's some general lists of classes.☃️🎁🎄

Check out Savory, Pastry, Gluten Free, and Culture Club Demonstration options!

As promised and in case you missed class today!
Cheesy Snowman:

1 pound cream cheese, softened
2 cups white cheese of your choice, such as cheddar, parmesan, or monterey jack, grated
2 garlic cloves, finely minced
1 teaspoon onion powder
Salt and freshly ground pepper
Celery and 1 whole clove for a scarf, dark bread slice or rosemary for a wreath/hat, black olives for eyes/mouth, pretzel sticks for arms, and carrot for nose
Toothpicks (optional)

In a large bowl, combine cream cheese (reserve a small spoonful for the hat), 1 cup of the grated cheese, garlic, and salt and pepper to taste. Mix until well combined.
Shape mixture into 3 balls, then roll the balls in the remaining grated cheese. Freeze until firm, about 1 hour.
Just before serving, stack balls and secure with toothpicks if necessary. Use a vegetable peeler to shave a celery scarf and pin it with a clove. Decorate with remaining veggies and serve with crackers.

Fudge in a Bag:

¼ cup + 2 tablespoons (90g) cream cheese or a nut butter of your choice
1 cup (120g) powdered sugar
¼ cup (25g) cocoa powder
2 tablespoons butter or earth balance
2 resealable quart sized freezer bags
A pinch of salt

Place all ingredients in a resealable bag. Place that bag in a second bag. Seal bags.
Use your hands to mix the ingredients all together.
With the ball of fudge still in the bag, flatten out with your hand and then remove and cut into squares.

Be sure to bring your kiddos by the Holiday Jamboree at Taiyo today! Free kids cooking class @ 1:30pm! Here's some future snowman cheeseballs and fudge in a bag waiting for them! ❄️☃️

Wow! Is it really that time of year again!? Happy 25 days of holiday shopping! ❄️🎄🎁

Make your stocking stuffers merry & bright with a gift certificate for a personal cooking class! Message me for details 🎄❄️🎁

It's that time of year again! FREE this Saturday @ Taiyo! Come on by.

Do Spices Go Bad? Well, Yeah, Kind of

https://www.bonappetit.com/story/do-spices-go-bad?mbid=nl_nl20171026pm_recipeoftheday&CNDID=39103205&spMailingID=17382397&spUserID=MTM3ODMwNTk4NDY3S0&spJobID=1084163915&spReportId=MTA4NDE2MzkxNQS2

bonappetit.com Answering the age old question: Do spices go bad? Sort of. They certainly go not-good. Here's how to make sense of it all.

Don't forget to stop by Taiyo tomorrow @ 11:30am for some great ideas on meal prepping and freezer friendly foods to keep you happy and healthy throughout these busy weeks!

Don't forget to pick up your copy of Horizons this month!

What is it Wednesday!? : PUMPKIN SEASON!
Get them while they last! Simply cut in half after removing the stem. Then scrape out the seeds and place the halves skin side up in your Roasting pan with about 1/2 inch of water. Bake @375F (190C) until they are tender, about 1 hour. It's freezer friendly! Pumpkin pie, pumpkin roulade, pumpkin souffle, pumpkin bisque,......

This Saturday at Taiyo Community Center! We'll be talking about all things apples. Not just which to use for baking, but the many ways to cook with them as well and even how to make your own vinegar! Hope to see you there.

Are You Browning Your Meat Correctly?

http://www.bonappetit.com/story/how-to-brown-meat?mbid=nl_nl20170902am_recipeoftheday&CNDID=39103205&spMailingID=16622330&spUserID=MTM3ODMwNTk4NDY3S0&spJobID=1063141328&spReportId=MTA2MzE0MTMyOAS2

bonappetit.com No, your gray taco meat does not count as browned.

#steak101 #onmygrill #yokotacookingschool

Are your kiddos suffering from end of summer boredom? Bring them to the block party @ the E club today! Cooking demo @ 2pm! Our subject will be fun and healthy snacks kids can make themselves!

What is it Wednesday? Farmers market finds! Kikurage mushrooms and Kabocha squash from Akikawa Farmers Center and organic green eggplant from Go To Local Markets! #inmykitchen #yokotacookingschool #farmersmarketfinds #gotolocalmarkets #curryinthemaking

Drop the Iodized and Just Use Kosher Salt, OK?

Yes!

bonappetit.com We'll take kosher salt over that chemical-y iodized nonsense. Every. Single. Time. And we've got plenty of reasons why.

At the Taiyo this Saturday!

If You Love to Cook, Take a Moment to Thank Judith Jones

bonappetit.com And she knew how to live.

http://www.seriouseats.com/2009/07/the-secret-ingredient-smoked-salt.html

The secret ingredient in much of my summer cuisine, even dessert 😉

What is it Wednesday? Bread! Gluten free bread! It may be July, but it's not too late to start your New Year's resolutions. Mine was to make more bread 😁🍞 #frenchtoastfordinner #inmykitchen #yokotacookingschool

THIS SATURDAY! *Not the 22nd. Come check out the flea market at Taiyo and stop by the cooking class at 11:30am. We're talking about all the wonderful ways to avoid turning on your stove in this heat plus techniques for making your own salad dressings and marinades without recipes. Hope to see you there!