tag:blogger.com,1999:blog-25586943260062822232024-03-12T20:52:14.920-07:00A Pinch of Salt - Hands-On Cooking ClassesAdventures of a Chef:
Hands-On Cooking Classes, Cooking Parties & Team Building Events
www.apinchofsalt.comChef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-2558694326006282223.post-47306847583678582352015-09-09T15:16:00.000-07:002015-09-09T15:17:30.773-07:00September Recipe: Ratatouille <div class="WordSection1">
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<b><span style="color: #a1c055; font-family: "Century Gothic",sans-serif; font-size: 16.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">A Pinch of Salt<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="color: #a1c055; font-family: "Arial",sans-serif; mso-bidi-font-family: "Times New Roman";">Add Flavor and Simplicity to Your Kitchen.<o:p></o:p></span></b></div>
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<br /></div>
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<b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Ratatouille </span></b><span style="font-family: "Times New Roman",serif;"> Serves
6<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;"> <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Times New Roman",serif;">Ingredients:<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 eggplant,
cut into 1-inch pieces<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 zucchini,
sliced into ¼-inch-thick rounds<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 can
of low sodium diced tomatoes<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 pint
of grape or cherry tomatoes or 3-4 tomatoes <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">2 onions,
diced <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 red
bell pepper—stemmed, seeded and diced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">4 fresh
thyme sprigs<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 bay
leaf<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">2
garlic cloves, minced <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">crushed
red pepper flakes, optional<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 cup
loosely packed basil leaves, torn <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">olive
oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">Salt
& pepper to taste <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Times New Roman",serif;">Directions:<o:p></o:p></span></u></b></div>
<div style="margin-bottom: 15.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="font-size: 11pt;">1. Toss
the eggplant with 1 teaspoon of the salt and allow to drain in a colander for
30 minutes. Pat dry with a paper towel and set aside.<o:p></o:p></span></div>
<div style="margin-bottom: 15.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="font-size: 11pt;">2. In
a large heavy-bottomed pot over medium-high heat, add 2 tablespoons of the
olive oil. When the oil is hot add eggplant and cook, stirring often, until
golden, 8 to 10 minutes, adding more oil as needed to prevent sticking. Remove eggplant
and set aside in a medium bowl. <o:p></o:p></span></div>
<div style="margin-bottom: 15.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="font-size: 11pt;">3. Add
2 more tablespoons of the olive oil to the pot and cook the zucchini until
golden but not completely tender, 2 to 4 minutes. Remove and transfer to the
bowl with the eggplant. <o:p></o:p></span></div>
<div style="margin-bottom: 15.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="font-size: 11pt;">4. In
the same pot heat ¼ cup of the oil over medium heat. Add onions, peppers, thyme
and bay leaf. Cook until softened, about 10 to 15 minutes. Add garlic/red pepper flakes if using, cook
for 30 seconds. <o:p></o:p></span></div>
<div style="margin-bottom: 15.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; vertical-align: baseline;">
<span style="font-size: 11pt;">5. Add
diced tomatoes and reduce heat to medium low.
Cook for 8 to 10 minutes. Add reserved eggplant, zucchini and grape tomatoes. Stir well.
Season with salt, cover pot and reduce the heat to low. Cook until all
the vegetables have softened, 12 to 15 minutes. Remove from the heat, adjust
the seasoning as needed and discard thyme and bay leaf. Top with fresh basil, serve
and enjoy!<o:p></o:p></span></div>
</div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br /></span>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Chef
Raquel Rivera-Pablo</span></div>
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<span style="font-family: "Arial",sans-serif; mso-bidi-font-family: "Times New Roman";"><a href="mailto:Raquel@apinchofsalt.com"><span style="color: windowtext;">Raquel@apinchofsalt.com</span></a> <o:p></o:p></span></div>
Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-39952052878892477572015-08-28T09:14:00.005-07:002015-08-28T09:24:09.137-07:00August Recipe: Eggplant Bolognese<div class="WordSection1">
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="color: #a1c055; font-family: "Century Gothic",sans-serif; font-size: 16.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">A Pinch of Salt<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="color: #a1c055; font-family: "Arial",sans-serif; mso-bidi-font-family: "Times New Roman";">Add Flavor and Simplicity to Your Kitchen.<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Eggplant Bolognese
</span></b><span style="font-family: "Times New Roman",serif;"> Serves
6-8<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;"> <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Times New Roman",serif;">Ingredients<o:p></o:p></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">3
cloves of garlic, thinly sliced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 large
eggplant, diced <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 Tbs.
dried oregano or Italian seasoning <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1
onion, minced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">2
carrots, peeled and thinly chopped<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 stalk
celery, thinly sliced<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">2
tablespoons, low sodium/no salt added tomato paste<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1
(28-ounce) can of crushed or diced tomatoes<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">2/3 cup
of whole milk or 2% milk <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">3 tablespoons
fresh basil, roughly chopped <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">1 pound
whole wheat or regular spaghetti <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">Couple
of sprinkles of parmesan cheese, optional <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">Salt
& pepper to taste <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Times New Roman",serif;">Directions:<o:p></o:p></span></u></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman",serif;">In
a pan add 1 TBS. of olive oil. Allow to
warm for 2 minutes then add in garlic, cook for 30 seconds then remove
garlic. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman",serif;">Add
eggplant and oregano and cook until softened, approximately 10 minutes. Remove from pan and place in a bowl. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman",serif;">In
the same pan, add onion, carrots, celery to the pan and cook until softened,
about 10 minutes. Add tomato paste and
cooked for 3-5 minutes more. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman",serif;">Return
eggplant to pan. Add crushed tomatoes and ½ cup of water and bring to a
boil. Lower heat and simmer pasta for
approximately 20-25 minutes until thickened.
Add in 1 TBS. basil.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman",serif;">Remove
from heat and add in milk, gently stir.
Reserve sauce until ready to use. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">6.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman",serif;">When
ready to eat, bring a large pot of water to a boil. Add 1 tbs. of salt and return to a boil. Add pasta and cook until al dente, according
to package instructions. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">7.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]--><span style="font-family: "Times New Roman",serif;">Drain
pasta, but keep ¼ cup of the pasta water.
Add pasta to eggplant sauce and toss to coat. If needed add a few tablespoons of pasta
water to thin out sauce. Stir in cheese and remaining herbs if using. Adjust
seasoning with salt and pepper as needed.
Serve immediately and enjoy.<o:p></o:p></span></div>
</div>
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<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Chef
Raquel Rivera-Pablo <o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
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Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-84312875327543686902015-07-15T09:17:00.000-07:002015-08-28T09:17:25.810-07:00July Recipe: Corn Chowder<div class="WordSection1">
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="color: #a1c055; font-family: "Century Gothic",sans-serif; font-size: 16.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">A Pinch of Salt<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<b><span style="color: #a1c055; font-family: "Arial",sans-serif; mso-bidi-font-family: "Times New Roman";">Add Flavor and Simplicity to Your Kitchen.<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Times New Roman",serif; font-size: 14.0pt;">Simple Corn
Chowder </span></b><span style="font-family: "Times New Roman",serif;"> Serves
6-8<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;"> <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Times New Roman",serif;">Ingredients:<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">2 tbs. unsalted butter
or olive oil <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">1 medium onion, diced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">1 clove of garlic,
minced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">2 russet or Idaho
potatoes, scrubbed, peeled and diced<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">1-10oz bag of frozen
cauliflower, thawed or 1 head of fresh cauliflower <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">Few springs of thyme
or 1 Tbs. Dried thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">1-16oz bag of frozen
sweet corn, thawed or 6 ears of corn, reserve 1/2 cup of corn <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">1 box of low sodium
chicken or vegetable stock or broth <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "Times New Roman",serif;">Salt
& pepper to taste <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "Times New Roman",serif;">Directions:<o:p></o:p></span></u></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="background: white; color: #222222; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">In
a large stock pot melt 2 tablespoons of butter or heat 2 tbs. of olive oil.<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #222222; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">Add
onion and cook until golden approximately 8 to 10 minutes over medium low
heat. Add garlic and cook for 30
seconds.<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #222222; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">Next
add potatoes, corn, cauliflower, thyme and chicken or vegetarian
stock/broth. If needed add enough water to just cover the
vegetables. Cook until potatoes and cauliflower are tender, approximately
25-30 minutes.<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #222222; margin-bottom: 0.0001pt;"><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";">Carefully
pour soup in batches into a blender or use an immersion blender to purée
the soup. If the soup is too thick add a bit of water, milk or
broth. Add reserved corn kernels to
soup. Adjust seasoning with salt
and pepper, serve and enjoy!<o:p></o:p></span></li>
</ol>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Chef Notes:<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">You can make this
completely dairy free by replacing butter with olive oil and adding water or
broth to loosen the consistency of the soup if necessary. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u><span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Helpful hint:<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">The cauliflower in
the dish adds creaminess. Add
cauliflower the next time you make mashed potatoes from scratch!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</div>
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><br clear="all" style="mso-break-type: section-break; page-break-before: always;" />
</span>
<br />
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "Arial",sans-serif; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Chef
Raquel Rivera-Pablo</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-em2pU2V0VusFu_eTaPS3e3XHhoD7RuBbtffIl5C5ynRHZsrOsOz_KH34WJ8jA9OoBltpf65k1OVFEZmnvE_LWZQD2NCcx7Dm111_y_B6cG3t3MtuVjY7DqRfPmHiYLIimWhOVm4Blic/s1600/Corn+Chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-em2pU2V0VusFu_eTaPS3e3XHhoD7RuBbtffIl5C5ynRHZsrOsOz_KH34WJ8jA9OoBltpf65k1OVFEZmnvE_LWZQD2NCcx7Dm111_y_B6cG3t3MtuVjY7DqRfPmHiYLIimWhOVm4Blic/s320/Corn+Chowder.jpg" width="320" /></a></div>
<o:p></o:p>Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-56351271891909577422014-10-04T12:36:00.001-07:002014-10-04T12:49:00.966-07:00Black Rock Farmers Market Demo: Collard Greens, Lentil & Squash Soup<div style="background-color: white; color: #222222;">
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<div style="font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<span style="color: black; font-family: Verdana, sans-serif;">Hi Black Rock Farmers Market Visitors,</span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<div style="font-family: arial, sans-serif;">
<br /></div>
<span style="font-family: Verdana, sans-serif;">It was the perfect day for soup and a fire and the Black Rock Farmer's Market had both today! Thank you all who visited my table for a sample of my Collard Greens, Lentil & Squash Soup highlighting <a href="http://www.sporthillfarm.com/">Sport Hill Farms</a> Collard Greens and Delicata Squash. I appreciate everyone's support and humbly share my recipe below. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div style="font-family: arial, sans-serif;">
<b><u><span style="color: #783f04;"><span style="font-family: Georgia, Times New Roman, serif;">C</span><span style="font-family: Verdana, sans-serif;">ollard Greens, Lentil & Squash Soup</span></span></u></b></div>
</div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5oI6NjfAjdhtCPQ8e5Ne24yhAVpleuvhhzDhDrLiR9PgF-fFKiZGUOw_BpRtACiDC23_LJFhtUg_22v34qOANCzxppP6ogrzEk0zGvj92XiElxHoZV9DzNWBM-E6zzR1Xhjhyphenhyphena2jYUI/s1600/5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5oI6NjfAjdhtCPQ8e5Ne24yhAVpleuvhhzDhDrLiR9PgF-fFKiZGUOw_BpRtACiDC23_LJFhtUg_22v34qOANCzxppP6ogrzEk0zGvj92XiElxHoZV9DzNWBM-E6zzR1Xhjhyphenhyphena2jYUI/s1600/5.jpg" height="200" width="112" /></a><span style="font-family: Verdana, sans-serif;">Serves 6-8</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;"><u>Ingredients: </u></span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1 carrot, peeled and diced</span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1 celery, thinly sliced </span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1 onion, minced </span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">couple of sprigs of fresh thyme </span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1 garlic clove, minced</span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1 bag of lentils </span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1 bunch of collard greens, ribbed and cut into thin ribbons</span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1 delicata squash, peeled and cubed </span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1 14oz can of your favorite crushed tomatoes</span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">water</span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">salt and pepper to taste </span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;"><u>Directions:</u></span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1. In a stock pot add 1 tbs of olive oil and sauté onion, carrot, celery and thyme. Cook until ingredients soften and flavors develop. Approximately 10 minutes. Then add garlic. Stir.</span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">2. Add lentils, stir and toast for 3-4 minutes. Then add collard greens and squash. Mix well. Season with salt and fresh pepper.</span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">3. Add in crushed tomatoes and enough water to cover ingredients. Cook for 40-50 minutes until lentils have softened and flavors have developed. Adjust seasoning and enjoy!</span></div>
<div>
<br /></div>
<div>
Chef Raquel</div>
<div>
<br /></div>
<div>
Owner/Chef <a href="http://www.apinchofsalt.com/">A Pinch of Salt </a></div>
<div>
Hands-On Cooking Classes, Cooking Parties & Catering</div>
<div>
<br /></div>
Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-16633877868075392962014-09-20T17:23:00.001-07:002014-09-21T06:57:53.928-07:00Black Rock Farmer's Market Demo: Apple & Broccoli Soup<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Hi Black Rock Farmers Market Visitors,<br />
<br />
Welcome to autumn! Today I prepared an Apple & Broccoli Soup.<br />
A few of you were iffy about the combination, so I appreciate your willingness to trust me and try! One person in particular mentioned, "Well I like apple and I like broccoli, so let's see!" Needless to say I was happy (and relieved) that the combo was well received. The first spoonful was followed by "yums" "delicious" and "wows" by even the toughest of skeptics! <br />
<br />
For those of you who don't know, every Saturday is like an an episode of Chopped. I get to see all the beautiful ingredients that Patti of <a href="http://www.sporthillfarm.com/">Sport Hill Farm</a> brings from her farm and then think of something yummy to make out of it. When thinking of what to make I think of simplicity. I want to highlight and not mask the freshness of the veggies and fruits. I also think of simplicity for the home cook as well. I want people to feel confident in recreating these recipes. <br />
<br />
Below I share with you the recipe of the strangely, delicious soup. Remember soup is very forgiving so feel free to play with the measurements based on your preference.<br />
<br />
Look forward to feeding you in the weeks to follow,<br />
<br />
Raquel<br />
Chef/Owner of <a href="http://www.apinchofsalt.com/">A Pinch of Salt</a><br />
<br />
<b><u>Apple-Broccoli Soup </u></b><br />
Serves: 6-8<br />
<br />
<u>Ingredients:</u><br />
1 small onion, diced<br />
2 carrots, diced into relatively small pieces<br />
2-3 stalks of celery, sliced thin<br />
1 apple, McIntosh, peeled, cored and thinly sliced<br />
1 bay leaf<br />
few sprigs of fresh thyme<br />
1-2 heads of broccoli, about four cups total, (if fresh blanched first, if frozen then thawed)<br />
cold water or 1 box of vegetable stock (or broth)<br />
salt & pepper as needed<br />
1/4 cup of heavy cream or 2 tbs. of unsalted butter, optional<br />
<br />
<u>Directions:</u><br />
1. In a stock pot drizzle in 1 tablespoon of olive oil. Add onions and cook until translucent. <br />
Approximately 5 minutes over medium low heat.<br />
<br />
2. Add carrots, celery, apples, bay leaf and thyme. Cook until softened, about 15-20 minutes<br />
<br />
3. Add in broccoli, mix through and cook for another 10 minutes to combine flavors.<br />
<br />
4. Next add liquid (water or stock) just enough to meet the level of vegetables in pot. <br />
<br />
5. Cook over medium heat until broccoli is softened and mixture seems to come together,<br />
approximately 15-20 minutes.<br />
<br />
6. Remove from heat, allow to cool slightly. Next pour ingredients into a blender or food processor. An immersion blender is even simpler! The soup will thicken, if too thick add more water or stock. Return soup to heat if necessary. Otherwise proceed.<br />
<br />
7. Adjust seasoning with salt and pepper. Add a drizzle of cream or butter to add some richness,<br />
serve warm and enjoy!<br />
<br />Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-30974817286849740302014-09-06T17:52:00.003-07:002014-10-04T12:49:12.375-07:00Black Rock Farmer's Market Demo Recipe: Eggplant-Cranberry Bean "Hummus"<div class="separator" style="clear: both; text-align: center;">
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<br />
Hi Black Rock Residents,<br />
<br />
A lot of you inquired about the recipe for today's Eggplant-Cranberry Beans "Hummus" so here it goes: <br />
<br />
<div>
<b>Eggplant-Cranberry Bean "Hummus"</b></div>
<div>
Makes 1 quart, but can easily be halved</div>
<div>
<br /></div>
<div>
<b><u>Ingredients:</u></b></div>
<div>
1 small Eggplant, peeled and diced </div>
<div>
2 pounds of Cranberry beans, shelled </div>
<div>
2-3 cloves Garlic, more if desired </div>
<div>
Extra Virgin Olive oil</div>
<div>
Salt and pepper, to taste</div>
<div>
Parsley, chopped, garnish</div>
<div>
Lemon zest, garnish </div>
<div>
<br /></div>
<div>
<b><u>Directions:</u></b></div>
<div>
1. In a pot add cranberry beans and cover with at least 2 inches of water. Bring beans to a boil, then simmer for about 20 minutes. Drain and allow to cool. </div>
<div>
<br /></div>
<div>
2. Meanwhile in a sauté pan over medium-high heat add olive oil. Add eggplant and sauté until softened, approx 15-20 minutes. Add salt and pepper to taste. You can also roast the eggplant. Allow to cool. </div>
<div>
<br /></div>
<div>
3. In a food processor add cranberry beans, eggplant, garlic. Drizzle in olive oil until you obtain consistency desired. Adjust seasoning. Garnish with parsley and lemon zest. Enjoy!</div>
<div>
<br /></div>
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<div>
<br /></div>
Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-7318924907348104012014-08-04T08:50:00.002-07:002014-08-04T08:50:45.076-07:00A Collection of Past Events<div class="separator" style="clear: both; text-align: center;">
A Look at Some of Our Private Parties & Team Building Events in 2014 </div>
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<br />Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-22506411254489530122014-07-14T11:47:00.003-07:002014-07-14T11:58:17.771-07:00A Pinch of Salt Black Rock Farmer's Market Demo Whole Wheat Pesto Pasta Recipe<br />
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<span style="font-family: Calibri;">Many of you enjoyed the pasta demoed at July’s Black Rock cooking
demo so here is the recipe!<span style="mso-spacerun: yes;"> </span>This is a
synch to put together, it embodies seasonal ingredients and can transport to a
picnic or bbq with no hassle.<span style="mso-spacerun: yes;"> </span>Questions?<span style="mso-spacerun: yes;"> </span>Email me at </span><a href="mailto:Raquel@apinchofsalt.com"><span style="color: #0563c1; font-family: Calibri;">Raquel@apinchofsalt.com</span></a><span style="font-family: Calibri;"> <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Whole Wheat Pesto Penne
w/ Zucchini, Summer Squash & Wild Arugula <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<u><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></u></div>
<span style="font-family: Calibri;">Pesto Sauce, preferably homemade<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 16oz box of Whole Wheat Penne<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 zucchini, diced into half moons<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 summer squash, diced into half moons<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 bunch of wild arugula </span><br />
<span style="font-family: Calibri;">Extra Virgin Olive Oil </span><br />
<span style="font-family: Calibri;">salt & pepper to taste<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<u><span style="font-family: Calibri;">Directions:<o:p></o:p></span></u></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">In a large pasta pot, bring water to a
boil.<span style="mso-spacerun: yes;"> </span>Add salt and then pasta.<span style="mso-spacerun: yes;"> </span>Stir to prevent sticking.<span style="mso-spacerun: yes;"> </span>Cook pasta al dente according to package
instructions.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">2.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">When pasta is ready, reserve about ½ cup of
pasta water then drain completely.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">3.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">While warm coat with pesto sauce. <span style="mso-spacerun: yes;"> </span>Set aside to cool.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">4.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Meanwhile in a saute pan add about 1 Tbs. of
extra virgin olive oil to pan.<span style="mso-spacerun: yes;"> </span>Add in
zucchini and squash and cook until tender, 6-8 minutes.<span style="mso-spacerun: yes;"> </span>Remove from heat and toss in the
arugula.<span style="mso-spacerun: yes;"> </span>Mix well.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 8pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">5.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">Add the vegetables to the pasta and mix
well.<span style="mso-spacerun: yes;"> </span>Adjust salt & pepper or
sprinkle in parmesan cheese.<span style="mso-spacerun: yes;"> </span>Serve warm,
cold or better yet room temperature!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">Not sure how to make a Nut-Free Pesto:<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpFirst" style="margin: 0in 0in 0pt 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font-family: Calibri;">1.</span><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: Calibri;">In a food processor add 1 bunch of basil leaves, garlic cloves and
drizzle in extra virgin olive oil.<span style="mso-spacerun: yes;"> </span>Give it a whirl
adding more olive oil or garlic until you get the consistency or taste you
prefer.<span style="mso-spacerun: yes;"> </span>Don’t forget a pinch of salt! <o:p></o:p></span></div>
<br />
Want nuts? Try adding almonds, pine nuts, or walnuts <br />
<br />
Where's the cheese? You are better off adding the cheese once the pesto is out of the food processor. This way the cheese punch is flavorful and fresh. The heat of the blades affects the cheese.<br />
<div class="MsoListParagraphCxSpLast" style="margin: 0in 0in 8pt 0.5in;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<a href="http://www.apinchofsalt.com/">www.apinchofsalt.com</a>Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-89536261974653493722014-06-10T10:38:00.002-07:002014-06-10T10:38:29.923-07:00Recipe from Black Rock Farmers Market Demo 6/7/14<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrveSWdHHDiWq41TYu9Vzp3dslDRKqUA88ORA6hBoOSORpliyO7e0vsCc_tgnUtXKVWX6PzkA7CXqcD-3iORFxl7XNUpLyNV12BZ_ImL7XBjJvBXFs95r4aXC2nJmnuRNrpw5j8YKsEk/s1600/Market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrveSWdHHDiWq41TYu9Vzp3dslDRKqUA88ORA6hBoOSORpliyO7e0vsCc_tgnUtXKVWX6PzkA7CXqcD-3iORFxl7XNUpLyNV12BZ_ImL7XBjJvBXFs95r4aXC2nJmnuRNrpw5j8YKsEk/s1600/Market.jpg" height="265" width="400" /></a></div>
<div>
<br /></div>
<div>
This summer say goodbye to bottled dressings. Homemade ones are equally delicious (if not better and definitely healthier), easy to make, uses ordinary pantry items and can be customized any which way you like! </div>
<div>
<div class="MsoNormal">
A vinaigrette needs 3 basic components: an emulsifier (mustard or mayo), an acid
(vinegar, citrus) and oil (extra virgin, canola, or a blend). An easy “recipe”to remember is 1 part acid to 3 parts
oil. After this point the possibilities are endless,
try adding shallots, garlic, zest or even berries!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here is the recipe for the <b>Maple Syrup-Balsamic Vinaigrette</b>
used to dress our Swiss Chard, Spring Lettuce, Apple & Raisin salad sampled
at last week's Black Rock Farmer’s Market demo!<o:p></o:p></div>
<div class="MsoNoSpacing">
<u><span style="font-size: 11.0pt;"><br /></span></u></div>
<div class="MsoNoSpacing">
<u><span style="font-size: 11.0pt;">Maple Syrup-Balsamic Vinaigrette
<o:p></o:p></span></u></div>
<div class="MsoNoSpacing">
<span style="font-size: 11.0pt;">1 tsp. Dijon<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 11.0pt;">1 tbs. of balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 11.0pt;">3 tbs. of extra-virgin olive
oil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 11.0pt;">2 tsp. of maple syrup<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 11.0pt;">salt & pepper to taste<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 11.0pt;"><br /></span></div>
<br />
<div class="MsoNoSpacing">
<span style="font-size: 11.0pt;">Combine all ingredients in a bowl or
mason jar and mix well. Don’t forget to
always taste the greens on the salad your using!<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 11.0pt;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 15px;">Look forward to seeing you at the next Black Rock Farmers Market demo on July 5! </span></div>
<div class="MsoNoSpacing">
<span style="font-size: 15px;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 15px;">Chef Raquel </span></div>
</div>
Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-43585850376928126192014-03-14T07:12:00.005-07:002014-03-14T14:07:10.533-07:00A Taste of Fairfield & Bridgeport, CT<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Now that I am a resident
of Black Rock, CT--and mentally in a place where I can feel comfortable eating
in establishments with Aidan--my husband and I have started branching out to neighborhood
gems that are serving up great food. True, it's a far cry from the days I
could actually use two hands to eat (or use one hand as the other held a glass
of wine, beer or a cocktail!) the days when my husband and I could actually
engage in a full conversation without forgetting our train of thought or
stopping every few bites to pop something into Aidan's mouth to prevent a flair
up! Yes, the Before Parenting (BP) days, Ah! Nonetheless, Aidan who is now
15 months--and a hop, skip and jump away from the dreaded "terrible two's" (yikes!)--is able to sit in a high chair and come join us (once all the
silverware has dropped at least once, and the folded napkin is being used to
secure his seat jik) making the experience a challenge, but definitely
memorable! So, the 3 Musketeers are the new "date night" and you
know what I am totally ok with that! </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Here are a few places we
have made the efforts (making sure we have pampers, his own spoon & bowl, a
toy, a bib and the other countless--but minimal things needed--which despite the fact you
checked your list three hundred times you can bet your life that one of these items is bound to remain in the car
or safely at home!) to visit and eat at.<o:p></o:p></span></div>
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<u><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Indian:</span></u><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> <o:p></o:p></span></div>
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<span class="indexed-biz-name2"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><a href="http://www.yelp.com/biz/bangalore-restaurant-and-bar-fairfield#query:indian%20restaurant">Bangalore
<span class="highlighted3">Restaurant</span> & Bar</a> offers </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">a nice variety during their lunch buffet—yes has
real table cloths, but Aidan did very well to not make it a hot mess!
Aidan enjoyed the flavors and vegetarian options and the staff is very
nice!<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGfcCuVbs7cC0edpkIJLj03_RAf_MVPg4ASVeFLZHG-6-UtznEitm5N0lvJl_VBK3mMBvLa2WES-nxZZLwTDqDg7ET4KZcEMV4Fa9yUDnQbgP1IW2wDdT4u-dUdauIkybfVUJnhJ0FPo/s1600/indian+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGfcCuVbs7cC0edpkIJLj03_RAf_MVPg4ASVeFLZHG-6-UtznEitm5N0lvJl_VBK3mMBvLa2WES-nxZZLwTDqDg7ET4KZcEMV4Fa9yUDnQbgP1IW2wDdT4u-dUdauIkybfVUJnhJ0FPo/s1600/indian+(2).JPG" height="200" width="150" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04QxtIEC4RBJeKMY5Md4pq9QkpyaAGMfyripMGHvxMca_KF41Cps8yfD_v0MQPlSkLUkuq8ZbdMLN_w6ooD09lVMX9VEZFJHTCRqJjCjNHQQ0NTfGy8OXsuyGe6aKxDye3pv6HQeK6Fc/s1600/indian+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04QxtIEC4RBJeKMY5Md4pq9QkpyaAGMfyripMGHvxMca_KF41Cps8yfD_v0MQPlSkLUkuq8ZbdMLN_w6ooD09lVMX9VEZFJHTCRqJjCjNHQQ0NTfGy8OXsuyGe6aKxDye3pv6HQeK6Fc/s1600/indian+(1).JPG" height="200" width="150" /></a><br />
<u><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Vietnamese:</span></u></div>
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<span class="indexed-biz-name2"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><a href="http://www.yelp.com/biz/pho-saigon-bridgeport">Pho
Saigon</a> is </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">everything you want:
authentic food (great pho!), cheap bill, a neighborhood "hole in the
wall" hence gem where a baby can wail and it will be fine...ok perhaps
that's pushing it, but you get the drift! <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpj525tRzXH9CU6txX1TsHidpkNRoABLWAli0S7eC3J9vK6bVonQCqDVeU4QDpnElswo7Txa9IA7EN2tATXbpf3GxOkGWdTLeZTfTT3IzoTPukvYTgt4Lw0oZWfwQHdxElYgF4zxNPYQ/s1600/IMG_4299+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpj525tRzXH9CU6txX1TsHidpkNRoABLWAli0S7eC3J9vK6bVonQCqDVeU4QDpnElswo7Txa9IA7EN2tATXbpf3GxOkGWdTLeZTfTT3IzoTPukvYTgt4Lw0oZWfwQHdxElYgF4zxNPYQ/s1600/IMG_4299+(2).JPG" height="114" width="200" /></a></div>
<u><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Ramen:</span></u></div>
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<span class="indexed-biz-name2"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><a href="http://www.yelp.com/biz/mecha-noodle-bar-fairfield#query:noodles">Mecha <span class="highlighted3">Noodle</span> Bar</a></span></span><span lang="EN" style="font-family: 'Times New Roman', serif; font-size: 12pt;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">was a delicious, but big mistake! While it claims to be "good
for children" they are clearly referring to children who do not require a
high chair as everyone sits on a bench communal-style. Trendy spot indeed
with a yummy cocktail, but won’t be frequenting here.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxju6qA0adVrUj67lWED_VP-xRYv64V6qe6VerRiK2REryHHBhYOSS1xPzId1LYVX3q1tDPyZQrVmEk3Nk8-zWQoffclojGmtGph3uToiK6GKqCoWJ4gQpfajBoywjCFZLahaUIQ5RhU/s1600/ramen+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxju6qA0adVrUj67lWED_VP-xRYv64V6qe6VerRiK2REryHHBhYOSS1xPzId1LYVX3q1tDPyZQrVmEk3Nk8-zWQoffclojGmtGph3uToiK6GKqCoWJ4gQpfajBoywjCFZLahaUIQ5RhU/s1600/ramen+(2).JPG" height="200" width="150" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl0gXhS7RhIpPPyZjeOs63l2-JD0N1RHWW5wiEuirY3Rlwb9YpGpGvROkd0unUHylAnhlqcFPG8FlOKBgrQ4a_t7Ubp_WLgFSC_qMpP6iBPI2Z5JSLGxCCBalHbHSCc3uIfK3Dt9NSiY/s1600/IMG_5492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl0gXhS7RhIpPPyZjeOs63l2-JD0N1RHWW5wiEuirY3Rlwb9YpGpGvROkd0unUHylAnhlqcFPG8FlOKBgrQ4a_t7Ubp_WLgFSC_qMpP6iBPI2Z5JSLGxCCBalHbHSCc3uIfK3Dt9NSiY/s1600/IMG_5492.JPG" height="200" width="150" /></a></div>
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<u>Seafood:</u></div>
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<span class="indexed-biz-name2"><span lang="EN" style="font-family: "Times New Roman","serif";"><a href="http://www.yelp.com/biz/bridgeport-lobster-and-shellfish-co-bridgeport#query:fish%20market">Bridgeport
Lobster & Shellfish Co</a> is a lo</span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">cal fish market that offers a few stools to eat up some of their fresh, classics like fish & chips. Their lobster roll was especially
buttery and delish, no mayo....hmmmm</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4znbBItdGy23W9CGyPVfBiU2PKhLKyu4DIiEj7OHibQBrloAuRfMrjR_q1aPqPKfRr9uc3yrdbHdE1BXUOaTiZSILNXLAa5REdhb5bScr8LacsEalbrtMgk0CgbNMbQui_Qin4TOuC4/s1600/IMG_5807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4znbBItdGy23W9CGyPVfBiU2PKhLKyu4DIiEj7OHibQBrloAuRfMrjR_q1aPqPKfRr9uc3yrdbHdE1BXUOaTiZSILNXLAa5REdhb5bScr8LacsEalbrtMgk0CgbNMbQui_Qin4TOuC4/s1600/IMG_5807.JPG" height="150" width="200" /></a></div>
<u style="font-family: 'Times New Roman', serif; text-align: center;">Brunch</u></div>
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<span class="indexed-biz-name2"><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><a href="http://www.yelp.com/biz/barnum-publick-house-bridgeport">Barnum Publick
House</a> </span></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">was quite impressive for
us as we try our best to avoid crowds.
Actually, when I noticed how packed the restaurant was I was seconds
away from doing a bow face, glad we didn't. Servers were accommodating and
fellow customers were so busy chatting and enjoying the bottomless mimosas that
Aidan felt right at home with his chitter chatter.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDng7bZDiUh3nWUrsfU2JCFIteh8krqRULks-_o1pD8iyIErf8yLeSJagK2VP4-XMJ9kiztoKXe1vLULAVeq3Ac8bi6RtLoOls0bXTym5hVv-9lx6VQ3IDLwMDYnPWsVAsNOmuAUZCzFw/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDng7bZDiUh3nWUrsfU2JCFIteh8krqRULks-_o1pD8iyIErf8yLeSJagK2VP4-XMJ9kiztoKXe1vLULAVeq3Ac8bi6RtLoOls0bXTym5hVv-9lx6VQ3IDLwMDYnPWsVAsNOmuAUZCzFw/s1600/1.jpg" height="200" width="150" /></a></div>
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">As I write this, I am
proud of myself, my husband and Aidan. We are breaking free and really
making the most of being new parents who still want to live like "normal
folks!" True, we had to accept that one-on-one date nights won't be
possible for a while--neither will establishments like Le Bernardin and
Daniel-- but as long as we learn how best to include Aidan we can actually make
these eating out experiences just as fun and special! </span></div>
Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-42617566809549680952014-03-14T06:10:00.002-07:002014-03-14T06:15:06.809-07:00A Pinch of Salt in FebruaryAlthough February is the shortest month we certainly found a way of making it all fit! The month was composed of an at-home teen cooking class upstate, a group cooking class, a neighborhood sampling event for 150 ppl in which A Pinch of Salt was a vendor and private and special sit-down dinner. It is through these events that I am reminded of why I am a chef, the reward is endless!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTw6_qiLg3Lmz1TvDpdH_tzaK9p_PpdKOxvd8phttgFQ_9L2EL651VuH90Qs8XJNzAojF9JDsAAGCUl23kLs_zZgMq2RG2PznO36Wn81mAGQojlNB-sohb4TWZUmPFPiNK1MUO-JCCmM/s1600/5+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTw6_qiLg3Lmz1TvDpdH_tzaK9p_PpdKOxvd8phttgFQ_9L2EL651VuH90Qs8XJNzAojF9JDsAAGCUl23kLs_zZgMq2RG2PznO36Wn81mAGQojlNB-sohb4TWZUmPFPiNK1MUO-JCCmM/s1600/5+(2).jpg" height="320" width="248" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a1psEJwtln2RLEUMixPwYI8DIJ3_ouschq5pLQcXFce94shb2VfJ3xIPY099EW4nKu5dUVAMhCHJoolQ2z_ZB_wkwCmn2m-CgjeoGKZPFolfNsicw5L9c6oBdJD_8B6kbKVpIEnqj3U/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a1psEJwtln2RLEUMixPwYI8DIJ3_ouschq5pLQcXFce94shb2VfJ3xIPY099EW4nKu5dUVAMhCHJoolQ2z_ZB_wkwCmn2m-CgjeoGKZPFolfNsicw5L9c6oBdJD_8B6kbKVpIEnqj3U/s1600/1.jpg" height="212" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlarFdev1SORL13X2nUTMJ9HMXnZJ84k7G-KBiU3CrQ6UaWMhOJ9_wCnErm_3b92TpdAPzoOCPYkBzdkbj35HeDVWQcKU47HjV78JW7WpLXLfK0DXKhdFiBsorwcH_FNtkKSp5FYYFsw/s1600/DSC03966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlarFdev1SORL13X2nUTMJ9HMXnZJ84k7G-KBiU3CrQ6UaWMhOJ9_wCnErm_3b92TpdAPzoOCPYkBzdkbj35HeDVWQcKU47HjV78JW7WpLXLfK0DXKhdFiBsorwcH_FNtkKSp5FYYFsw/s1600/DSC03966.JPG" height="320" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6AVYS1fBWXlCgrt5Z8P6i7rNUy4fKFvKq79NUpp76SN_DO4OBZYJStVn53bnUs5rRou3VBNPMrD-WtFqpWyKfwSK_3CMokb9G-PnaV28tK_3BB9J1u3i38-SHagsmX6_cdJGEmmqlKk/s1600/3.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6AVYS1fBWXlCgrt5Z8P6i7rNUy4fKFvKq79NUpp76SN_DO4OBZYJStVn53bnUs5rRou3VBNPMrD-WtFqpWyKfwSK_3CMokb9G-PnaV28tK_3BB9J1u3i38-SHagsmX6_cdJGEmmqlKk/s1600/3.jpg" height="212" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_WxVfYi9zHHU6OKNfIAecIVUN3Me7dsKVKgj_b2u4PxlZn0xNxmtccf5ItNdCvTnyBZVOrcvq-1PrJ8kpIWio7SKS27l5oYLCvDYPLDaYnA0sfi0oUQQrcUdC70eCEh90PHQudnth1k/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_WxVfYi9zHHU6OKNfIAecIVUN3Me7dsKVKgj_b2u4PxlZn0xNxmtccf5ItNdCvTnyBZVOrcvq-1PrJ8kpIWio7SKS27l5oYLCvDYPLDaYnA0sfi0oUQQrcUdC70eCEh90PHQudnth1k/s1600/2.jpg" height="320" width="212" /></a><br />
<br />Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-24481305326689276862014-01-26T16:05:00.000-08:002014-02-09T05:48:23.380-08:00A New Year, Time to Build Some Memorable Cooking Moments w/ A Pinch of SaltHost your own private cooking party with <i>A Pinch of Salt</i>! <br />
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<i>A Pinch of Salt </i>has kicked off the new year already celebrating bachelorette, engagement, family gatherings and birthday parties! Thank you to all the clients for allowing us to be a part of your special day.<br />
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Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-49181968387819546442013-11-09T11:26:00.001-08:002013-11-09T11:26:43.046-08:00Fall/Winter and A Pinch of SaltDear A Pinch of Salt Fans,<br />
<br />
I have been adjusting to motherhood, but rest assured that I have been exercising my cooking skills. I have taken Aidan into the kitchen and with his passion for all things new I have tested some new recipes, baked a few cakes and prepared my little guy some homemade baby food highlighting items from the farmer's market! <br />
<br />
I have returned to work part-time for Wellness in the Schools were I provide training to cafeteria staff and have the privilege to teach preK-8th graders the importance of making healthy eating choices! I have also done a few cooking classes/demos at the Riverside Farmer's Market and completed two cooking series with Cooking Matters in Bridgeport, CT! <br />
<br />
While I have not yet returned to providing at-home classes or group cooking classes just yet, A Pinch of Salt is back on track with private cooking parties in time for holiday team building events and private celebrations. Contact me should you wish to host your own cooking party of 8 or more. I will also be issuing gift certificates in time for the gift giving season! And as a reminder A Pinch of Salt is now providing services in parts of Connecticut!<br />
<br />
As always I wish you and yours a wonderful Fall/Winter Season and I look forward to touch base with you. Any questions reach me at <a href="mailto:Raquel@apinchofsalt.com">Raquel@apinchofsalt.com</a>.<br />
<br />
Happy Cooking!<br />
Raquel Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-16603226613235530812013-05-21T04:31:00.001-07:002014-01-26T16:19:25.415-08:00Dear Customers,<br />
<br />
Baby Aidan is now 5 months and I am getting back into the swing of things just in time for Spring!<br />
<br />
At this time I won't be offering group cooking classes, but I will host <span style="color: #cc0000;"><a href="http://www.apinchofsalt.com/classes/group-cooking-classes">Private Cooking Parties</a></span> if you have at least 10 guest attending. Simply email me at Raquel@apinchofsalt.com to set one up! Naturally, Cooking Parties are a great way of spending time together and making any event memorable! Also, A Pinch of Salt is using a new kitchen! (inquire within)<br />
<br />
Gift Certificates for Private At-Home Classes are still available!<br />
<br />
I will post again once regular group cooking classes are back in action so keep posted!<br />
<br />
Hope to cook with you soon,<br />
Chef RaquelChef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-31124390939412119242013-01-22T15:03:00.000-08:002013-01-23T08:31:44.039-08:00Update & Classes to Come! <div class="separator" style="clear: both; text-align: center;">
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<b>Dear A Pinch of Salt Customers, </b><br />
<b><br /></b>
<b>I am very proud to announce that my husband and I welcomed our first child in December right before the holiday season! Baby Aidan is healthy and beautiful. While we are obviously running on none to little sleep, he has already proven to be a blessing.</b><br />
<b><br /></b>
<b>What does this mean in terms of A Pinch of Salt cooking classes? Well I will be back to running group cooking classes and at-home classes as of this spring (hoping early April). In the meanwhile please feel free to drop a note, purchase gift certificates, suggest themes or menus for upcoming classes or just write to say hello! </b><br />
<b><br /></b>
<b>Please know new menu ideas reflecting seasonal spring cooking & ingredients will be posted soon so check back soon! </b><br />
<b><br /></b>
<b>I hope that this announcement finds you well and that you are cooking up a storm! </b><br />
<b><br /></b>
<b>Happy Cooking, </b><br />
<b>Raquel </b>Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-61764741756560655582012-11-08T16:04:00.001-08:002012-11-08T16:06:26.412-08:00ABC'S The Chew and The West Side Campaign Against HungerIf you happened to catch ABC's The Chew this past Monday, November 5th, you may have noticed some familiar faces - West Side Campaign Against Hunger's own Chef Raquel Rivera-Pablo was with Customer Chef Graduates Martina and Ondina to talk about WSCAH, the Customer Chef Program, and learning from our customers.<br />Watch the episode here: <br /><a href="http://abc.go.com/watch/the-chew/SH55125610/VD55245237/the-chew-115" rel="nofollow nofollow" target="_blank">http://abc.go.com/watch/the-chew/SH55125610/VD55245237/the-chew-115</a></span></div>
Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-66085215859588528042012-08-22T19:20:00.001-07:002012-10-31T08:23:09.158-07:00Upcoming Class Schedule<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRUJVSNsjwe-Cu3tQG6wsx5_DjlE9DrDdIVJWiQBfNYqst4782B8LY8Lul6FFh4Qbs2M31UEgM5wCAkXPO6sWXriZsfVU-vk-TruXbqsyCUqcpHwcfVGpp5rAl_slmPa5r-b93dO7WhnG/s1600/image.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5685331196555463202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRUJVSNsjwe-Cu3tQG6wsx5_DjlE9DrDdIVJWiQBfNYqst4782B8LY8Lul6FFh4Qbs2M31UEgM5wCAkXPO6sWXriZsfVU-vk-TruXbqsyCUqcpHwcfVGpp5rAl_slmPa5r-b93dO7WhnG/s400/image.jpg" style="display: block; height: 80px; margin: 0px auto 10px; text-align: center; width: 87px;" /></a><span style="font-family: Verdana, sans-serif;">Dear Customers,<br /><br />Below are a list of upcoming group hands-on cooking classes. Classes are small (approximately 12 students) as our goal is to provide you with an intimate learning environment. Please look over the classes and feel free to email any ideas for future classes or any suggestions! FYI, with advance notice we can accommodate vegetarian diets. </span><br />
<span style="font-family: Verdana, sans-serif;"><br />
To sign up please email me at <a href="mailto:Raquel@apinchofsalt.com">Raquel@apinchofsalt.com</a> <br /><b><span style="color: #cc0000;">Gilt Customers please provide your voucher number in the body of your email!</span></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #cc0000;"><br /></span></b>
<b><span style="color: #cc0000;">Note: </span><span style="color: #741b47;">All Details regarding classes, address, cancellations are located at the bottom of this page!</span></b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b style="background-color: yellow;">2012 Calendar of Events:</b><b><br /></b></span><br />
<u style="font-family: Verdana, sans-serif;"><br /></u><u style="font-family: Verdana, sans-serif;"><b>Remaining October Classes:</b></u><br />
<u style="font-family: Verdana, sans-serif;"><b><br /></b></u>
<u style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: red;">Please note that due to Hurricane Sandy and transportation closures today's class is cancelled. We hope to reschedule, new date is currently TBD, but should be posted by the end of this week.</span></b></u><br />
<u style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: red;"><br /></span></b></u>
<u style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="color: red;"></span></b></u><b style="font-family: Verdana, sans-serif;">Tuesday, Oct 30th </b><span style="font-family: Verdana, sans-serif;">Trick or Treat, A Halloween Menu! 6-9pm</span><b style="font-family: Verdana, sans-serif;"> </b><br />
<span style="font-family: Verdana, sans-serif;">Come in costumes if you wish but either way join us in making: Deviled Eggs, Coffee Rubbed Ribs; Red Wine Risotto; Cauliflower, Roasted Brussels Sprouts & Sweet Potato Medley and Chocolate Molten Cake!</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
<span style="color: red;"><u>November Classes:</u></span></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Friday, Nov 2nd</b> Thanksgiving Side Dishes! 6-9pm--<span style="color: red;">Sold Out!</span></span><br />
<span style="font-family: Verdana, sans-serif;">Learn to make traditional Thanksgiving holiday sides: like Creamy Twice Baked Mashed Potatoes; Orange-Scented Cranberry Sauce, Cornbread Stuffing with Pecans; Roasted Brussels Sprouts with Lemon; Wild Rice Pilaf and Creamed Spinach; Carrot Cake Cookies </span><br />
<span style="font-family: Verdana, sans-serif;"><br />
<b>Friday, Nov 9th</b> Easy Holiday Appetizers 6-9pm--<span style="color: red;">Sold Out!</span></span><br />
<span style="font-family: Verdana, sans-serif;">Hummus & Basic Crudite Platter; Gougeres (Cheese puffs); Bacon Wrapped Dates; Caramalized Onion & Cherry Tomato Puffs, Creamy Artichoke Dip, Chicken Liver Crostinis, Sun Dried Tomato Spread </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">To be placed on a Wait-list please email Raquel@apinchofsalt.com <br />
<span style="background-color: yellow;"><b><u><br /></u></b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: yellow;"><b><u>General Information: </u></b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b><span style="color: #333333;"><b><span style="color: #cc0000;">Where:</span>The Church of St. Paul St. Andrew/lower level 263 West 86TH Street; New York, NY 10024 (#1 train to 86th Street Station)</b></span><span style="color: #333333;"><br /></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: red;"><b>Cost:</b></span><span style="color: #333333;"> $95 per person or $175 for 2 people </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #333333;"><br /></span><span style="color: #cc0000;"><b>Time:</b></span><span style="color: #333333;"><b> </b>Classes are approximately 3 hours start to finish (includes lesson/prep of meal & sit down dinner)</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #333333;"><span style="color: red;"><br /></span></span><span style="color: red; text-decoration: underline;"><b>Other Info:</b></span> Classes are BYOB! and Bring Your Apron! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b style="background-color: #ffd966;">Wait List?</b> Email Raquel@apinchofsalt.com if you wish to be placed on a Wait List for any of our classes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #333333;"><span style="color: #333333; font-family: Verdana, sans-serif; font-size: 130%;"><b>Cancellation & Other Policies:</b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #333333;">*Classes without sufficient enrollment will be cancelled, all students will be notified and a full refund will be given.</span><br /><br /><span style="color: #333333;">*There are no refunds or credit issued when fewer than 48 hours notice from the class start date is given.</span><br /><br /><span style="color: red;"><b>*GILT customers if you are signed up for a class and need to reschedule, a FIRM ONE WEEK NOTICE (7 DAYS) is necessary. </b> </span><span style="color: #333333;">We wish to accommodate all our customers and anything less than a week is not enough time to make anyone on a wait list aware of the new opening!</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><br />Until then stay well and Happy Cooking!<br /><br />Chef Raquel </span>Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-55606244416373420042012-02-19T08:56:00.000-08:002012-02-20T06:04:54.879-08:00A Pinch of Salt Ravioli Making Workshop<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnvcsyQk8vlfbBpg3IguJz3aYureLG10i4o_QbAF5GMqAFhAzmin34iBjDjm3I-DjwnszzrdyTSwhbUmKYyaa7UdayNgrM3bTIw7Qv_Dsk6jmyyE1IoboO7HPg1OIgFVLQfZ8BSW-uJ4/s1600/Pasta+Making+Workshop+%25286%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 192px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnvcsyQk8vlfbBpg3IguJz3aYureLG10i4o_QbAF5GMqAFhAzmin34iBjDjm3I-DjwnszzrdyTSwhbUmKYyaa7UdayNgrM3bTIw7Qv_Dsk6jmyyE1IoboO7HPg1OIgFVLQfZ8BSW-uJ4/s320/Pasta+Making+Workshop+%25286%2529.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5711218479896965986" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpZDV04XzlbXqyoIPlhklO-8Axkzx5DnNjrZ2ehKjKihgJuSfcevjKDi19MWXoWEjKplixlVGkcu0UnGF94s2SfpsbqxWL0uoI88zzGTB0I9vXaE7lMRchT4Bn_KZWOBZ6PP7XFBjV3c/s1600/Pasta+Making+Workshop+%25283%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpZDV04XzlbXqyoIPlhklO-8Axkzx5DnNjrZ2ehKjKihgJuSfcevjKDi19MWXoWEjKplixlVGkcu0UnGF94s2SfpsbqxWL0uoI88zzGTB0I9vXaE7lMRchT4Bn_KZWOBZ6PP7XFBjV3c/s320/Pasta+Making+Workshop+%25283%2529.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5711217388946030594" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i9FUIlnph24Y0pjhSUlrBSnJ-RzrhBOfJVSr-ZkpyCdhuRHzFd1dhZho8Xt3kc4_dGHfr8W7eY4QwxVJxV6StEl_tt04VERFZPBbRZunIQ-wUNgSvi3z1ZPq7nbpEyqdpximSvc8pDk/s1600/Pasta+Making+Workshop+%25282%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i9FUIlnph24Y0pjhSUlrBSnJ-RzrhBOfJVSr-ZkpyCdhuRHzFd1dhZho8Xt3kc4_dGHfr8W7eY4QwxVJxV6StEl_tt04VERFZPBbRZunIQ-wUNgSvi3z1ZPq7nbpEyqdpximSvc8pDk/s320/Pasta+Making+Workshop+%25282%2529.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5711215411494050530" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEd9RBhJog9EPnToYy-il072SKhXzuYWmC6Adh00_-INVc-jJWhkRZ1KJMCzVqDQStYr0Fq4vhyphenhyphenLzP0dSDD6C8dsPkBca59-WYxnPCcxYlM1RGx-fcU1fdW2sq_2wMXqLfyUWBZizzO4/s1600/IMG_2217.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEd9RBhJog9EPnToYy-il072SKhXzuYWmC6Adh00_-INVc-jJWhkRZ1KJMCzVqDQStYr0Fq4vhyphenhyphenLzP0dSDD6C8dsPkBca59-WYxnPCcxYlM1RGx-fcU1fdW2sq_2wMXqLfyUWBZizzO4/s320/IMG_2217.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5711215082894398258" /></a>Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-6365556954535974092012-02-06T11:49:00.012-08:002012-06-11T06:01:07.365-07:00A Pinch of Salt Calendar of Group Classes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRUJVSNsjwe-Cu3tQG6wsx5_DjlE9DrDdIVJWiQBfNYqst4782B8LY8Lul6FFh4Qbs2M31UEgM5wCAkXPO6sWXriZsfVU-vk-TruXbqsyCUqcpHwcfVGpp5rAl_slmPa5r-b93dO7WhnG/s1600/image.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5685331196555463202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRUJVSNsjwe-Cu3tQG6wsx5_DjlE9DrDdIVJWiQBfNYqst4782B8LY8Lul6FFh4Qbs2M31UEgM5wCAkXPO6sWXriZsfVU-vk-TruXbqsyCUqcpHwcfVGpp5rAl_slmPa5r-b93dO7WhnG/s400/image.jpg" style="display: block; height: 80px; margin: 0px auto 10px; text-align: center; width: 87px;" /></a><span style="font-family: georgia;">Dear Customers,<br /><br />Below are a list of upcoming group hands-on cooking classes. Classes are small 8-10 students as our goal is to provide you with an intimate learning environment. Please look over the classes and feel free to email any ideas for future classes or any suggestions! FYI, with advance notice we can accommodate vegetarian diets with all our menus.<br /><br /><b><span style="color: #cc0000;">Dear GILT Customers:</span></b></span><br />
<br />
<span style="color: #cc0000; font-family: georgia;"><b>As you know the promotion for A Pinch of Salt has been offered since mid December 2011 and the long stretch comes to an end on 6/22/2012. As your voucher explains all classes are based on availability. At this time ALL CLASSES are COMPLETELY BOOKED! We appreciate your interest and thank you for a successful run! </b></span><span style="color: #cc0000; font-family: georgia;"><b><br /></b></span><br />
<span style="color: #cc0000; font-family: georgia;"><b>Thank you all who have participated! </b></span><br />
<br />
<span style="font-family: georgia;"><strong>2012 Calendar of Events:</strong></span><span style="font-family: georgia;"><strong><br /></strong></span><br />
<span style="font-family: georgia;"><strong>June Classes: </strong><br /><br /><strong>Tuesday, June 5 </strong>French Inspired Menu 6:00-9:00pm--<span style="color: red;">SOLD OUT!</span><br />Salad with Sautéed Mushrooms, Prosciutto and Arugula; Chicken with Forty Cloves with Herbed Baby Potatoes and String Beans with Pepper Medley and Orange Scented Madeleines Dipped in Chocolate!<br /><br /><strong>Friday, June 8</strong> Tapas Class! 6-9:00pm--<span style="color: red;">SOLD OUT!</span><br />Menu: White Wine-Steamed Mussels with Chorizo and Fennel; Spicy Potato Bites aka Pappas Bravas; Albondigas/ Mini Meatballs in Tomato Sauce; Crusty Bread with Tomatoes & Garlic and Brussel Sprouts with Bacon<br /><br /><strong>Tuesday, June 12</strong> Eat Your Veggies Class! 6-9pm--<span style="color: red;">SOLD OUT!</span><br />Mixed Greens with Roasted Pears and Caramelized Fennel; Vegetarian Lasagna, Garlic Sautéed Spinach and Creamy Cannellini Beans with Grape Tomatoes; For dessert, Warm Berries with Vanilla Ice Cream<br /><br /><strong>Friday, June 15</strong> Couples Night! 6-9pm--<span style="color: red;">SOLD OUT!</span><br />Seared Shrimp with Mixed Greens; Roasted Chicken with Garlic Mashed Potatoes and Caramelized Pearl Onions; Chocolate Molten Cake with Fresh Whipped Cream<br /><br /><strong>Tuesday, June 19</strong> Italian Night 6-9pm--<span style="color: red;">SOLD OUT!</span><br />Arugula with Parmesan and Lemon Vinaigrette; Homemade Ricotta Gnocchi with Tomatoes and Basil, Herbed Garlic Knots; Tiramisu<br /><br /><strong>Friday, June 22</strong> Dinner with the Children! 5-8pm--<span style="color: red;">SOLD OUT!</span><br />Mac & Cheese with Fresh Bread Crumbs; Spaghetti & Meatballs; Garlic Bread with Fresh Herbs; Berry Fools for Dessert!<br /><br /><strong>Tuesday, June 26 </strong> 6-9pm TBD</span><br />
<span style="font-family: georgia;"><span style="color: #333333;"><strong><span style="color: #cc0000;"><br /></span></strong></span></span><br />
<span style="font-family: georgia;"><span style="color: #333333;"><strong><span style="color: #cc0000;">Where:</span>The Church of St. Paul & St. Andrew, basement level 263 West 86TH Street; New York, NY 10024 (#1 train to 86th Street Station)</strong></span></span><span style="color: #333333;"><strong></strong><br /><span style="font-family: georgia;"><br /></span></span><br />
<span style="color: #333333;"><span style="font-family: georgia;">Cost: $95 per person or $175 for 2 people, <span style="color: red;">BYOB! </span></span></span><br />
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<span style="color: #333333;"><span style="font-family: georgia;"><span style="color: red;"><strong>Please Mention Any Discount Prior to Reserving!</strong></span><br /><span style="color: #333333; font-size: 130%;"><strong>Cancellation & Other Policies:</strong></span></span></span><br />
<span style="font-family: georgia;"><span style="color: #333333;">*Classes without sufficient enrollment will be cancelled, all students will be notified and a full refund will be given.<br /><br />*There are no refunds or credit issued when fewer than 48 hours notice from the class start date is given.<br /><br />Until then stay well and Happy Cooking!<br /><br />Chef Raquel </span></span>Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-68904536389481923512012-02-04T09:10:00.000-08:002012-02-04T09:20:50.897-08:00Yesterday's No Tex Mex here Cooking Class!Making Corn Tortillas from Scratch!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWnnO5FRTwyVVZfWH4Fidz9z87KLevENRU1YhlAW7_aQ4ee9QHJLlTWHHT6CfnpYzY6J97MiDS1aY5JDKgvpmMBx1sU64FF6_2VG84wfza04pNJ_A70Kux-OCoSxLMmMANVRekYJaUmc/s1600/IMG_2065.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5705330143482553618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnWnnO5FRTwyVVZfWH4Fidz9z87KLevENRU1YhlAW7_aQ4ee9QHJLlTWHHT6CfnpYzY6J97MiDS1aY5JDKgvpmMBx1sU64FF6_2VG84wfza04pNJ_A70Kux-OCoSxLMmMANVRekYJaUmc/s320/IMG_2065.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUKSCGrV4kwB0Lp7JA6fk_zQRjvaCNxizDIvOc-ezATfFspxnfCCybqXrB_fQRirJqoPq3bKulEz3Iu8AlH0ZrctRKDPMlj5z3-ZHgZ0T81CHLTAA_tZMptuZSwzRGPKxtQgKAn70U9s/s1600/IMG_2063.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5705330502870231314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUKSCGrV4kwB0Lp7JA6fk_zQRjvaCNxizDIvOc-ezATfFspxnfCCybqXrB_fQRirJqoPq3bKulEz3Iu8AlH0ZrctRKDPMlj5z3-ZHgZ0T81CHLTAA_tZMptuZSwzRGPKxtQgKAn70U9s/s320/IMG_2063.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDOgbrWXKfJZjk2s1dLZ43zuATdb2Oa73EzHX-5GhGPzuqLNWjojbVtZiR-3gvmmOmtbNCDAx8MP_Qc-4Mal9kb621CKjtHGCj7qYyqYhtjxaEg4RFOVbx1bRPwMiQJsIRukmRbidI9s/s1600/IMG_2064.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5705330677061057042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDOgbrWXKfJZjk2s1dLZ43zuATdb2Oa73EzHX-5GhGPzuqLNWjojbVtZiR-3gvmmOmtbNCDAx8MP_Qc-4Mal9kb621CKjtHGCj7qYyqYhtjxaEg4RFOVbx1bRPwMiQJsIRukmRbidI9s/s320/IMG_2064.JPG" /></a> Sitting down to enjoy our Mexican feast!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21Znt7ytTF00rOjDg-AQVAYF0oECdWmrRIXU9kdnOINzj7cNGMZ8K_ze9F4V9_KNYV63J63sgZY8MFDOpeGsJET6LUQwmK3_59TxlpBoe-VGAD5VVt6zOkjZOopgV7In_0zi2KNauPHk/s1600/IMG_2066.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5705330873536842418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21Znt7ytTF00rOjDg-AQVAYF0oECdWmrRIXU9kdnOINzj7cNGMZ8K_ze9F4V9_KNYV63J63sgZY8MFDOpeGsJET6LUQwmK3_59TxlpBoe-VGAD5VVt6zOkjZOopgV7In_0zi2KNauPHk/s320/IMG_2066.JPG" /></a> </div></div></div>Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-37516857844151710862011-12-20T06:48:00.000-08:002011-12-20T07:09:13.316-08:00Addams Family Inspired Group Cooking Class<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4DsqZPnw9ocINkdhsOzB5Q8jkNv1bUTVxAIiG3AiFv0uPojXJ8cH4j4HewI85ejKAHGmq1ZTAgucP99rAxKQwI6-pk7_F1F73beulugu-IuMBx4S63OFHmzwbzfHS9kbPGipQpAm2oc/s1600/2.jpg"><img id="BLOGGER_PHOTO_ID_5688226948020683810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 298px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4DsqZPnw9ocINkdhsOzB5Q8jkNv1bUTVxAIiG3AiFv0uPojXJ8cH4j4HewI85ejKAHGmq1ZTAgucP99rAxKQwI6-pk7_F1F73beulugu-IuMBx4S63OFHmzwbzfHS9kbPGipQpAm2oc/s400/2.jpg" border="0" /></a><br />Congratulations to Judith of <a href="http://www.fooditka.com/">Fooditka</a> for winning 4 tickets to The Addams Family Musical as a part of signing up for our Addams Family Inspired Cooking Class last Sunday!<br /><br />Inspired by the spookey musical, guest prepared Shrimp & Octupus Ceviche, Coffee Rubbed Ribs, Red Wine Risotto & Roasted Cauliflower-Sweet Potato Medley and for dessert warm Chocolate cakes with Strawberry Coulis. It was a great class--guest left full, content and ready to share their recipes with friends and family this holiday season!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u2upfbXwrY_Jn4Cf6MxGI9i0omOLAhHxwI_b8Roxy_QbozAZ25ZfTID1WupIaLk8p3UUYIcx0vmpC2nhRGxoqD7MfrpAEURuzX79Xzc5ncLhcJXVQwgeIGDCEd9250DvFVxnsGuJPHs/s1600/1.jpg"><img id="BLOGGER_PHOTO_ID_5688227118648669234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 238px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u2upfbXwrY_Jn4Cf6MxGI9i0omOLAhHxwI_b8Roxy_QbozAZ25ZfTID1WupIaLk8p3UUYIcx0vmpC2nhRGxoqD7MfrpAEURuzX79Xzc5ncLhcJXVQwgeIGDCEd9250DvFVxnsGuJPHs/s320/1.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJc0y3JH2aQZeqMPaM4DR5D750QrHByz7KZl_EtUmYpFRbuM9VRCw8Ziuj2hgPwiIV72KlLIPVMPc3HQraUKiYHvzLNCJ9lUxeRFyNHN6n9z4-Hu94CKEjfOEZ5kyCaZVDyhtwofqsFhs/s1600/3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJc0y3JH2aQZeqMPaM4DR5D750QrHByz7KZl_EtUmYpFRbuM9VRCw8Ziuj2hgPwiIV72KlLIPVMPc3HQraUKiYHvzLNCJ9lUxeRFyNHN6n9z4-Hu94CKEjfOEZ5kyCaZVDyhtwofqsFhs/s320/3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5688227461552556866" /></a><br /><br />Want more pics? Visit me on Facebook at Raquel Rivera-Pablo<br /><br />To sign up for classes or to subscribe to our mailing list email me at Raquel@apinchofsalt.com or visit my site at <a href="http://www.blogger.com/www.apinchofsalt.com">http://www.blogger.com/www.apinchofsalt.com</a><br /><br />Hope you and yours have a wonderful holiday season! Happy Cooking!<br />RaquelChef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-76113762478109550412011-12-12T11:30:00.000-08:002012-01-01T08:26:46.990-08:00Sweet Success!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGb387KcFHVVMGHN8zt809-ROkkEuUa9ZmyfIxaTlZ9f684_5ekjie86BpVgwja4hOsoRMe2-R0TulHi5qTlXFDQGEhVVLRi8moc2auGwbjZEOe5vNR7xYy9YneOdli2sai5BlwI9cKEw/s1600/me.jpg"><img id="BLOGGER_PHOTO_ID_5685328264716388914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGb387KcFHVVMGHN8zt809-ROkkEuUa9ZmyfIxaTlZ9f684_5ekjie86BpVgwja4hOsoRMe2-R0TulHi5qTlXFDQGEhVVLRi8moc2auGwbjZEOe5vNR7xYy9YneOdli2sai5BlwI9cKEw/s320/me.jpg" border="0" /></a><br /><br />As you may know yesterday was our <strong>Edible Gift Workshop </strong>and it was a sweet success! We made orange marmalade, jam filled thumbprint cookies, truffles, coconut macaroons and freshly popped popcorn with caramel and chocolate. Heavenly! Now the studens have some great ideas on gifts to prepare for coworkers, family/friends and for whoever has an appreciation for sweets.<br /><br />If you missed this class, be sure to sign up for our newsletter so you can be a part of the various classes A Pinch of Salt is offering. <br /><br />Happy Cooking!<br /><br />Chef RaquelChef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-51131556065101451622011-11-23T10:52:00.001-08:002011-11-30T17:59:33.520-08:00Edible Gifts/ Cookies & More Workshop (Class)Thinking of gifts for the holiday without breaking the bank? Then why not giv edible gifts this year. 1. They are guaranteed to be enjoyed 2. There fun to make and present well as gifts. 3. They come from the heart and made by your own two hands!<br /><br />Sign up for our <strong>Edible Gifts Cookie & More Workshop on Sunday, Dec 11th</strong> and learn to make a few great cookies--and a homemade jam--for gift giving, to leave for Santa, or to nibble on yourself!<br /><br />When: Sunday, Dec 11 at 1-3pm<br /><br />Where: 263 West 86th; NYC 10024<br /><br />Menu:<br /><strong>Chocolate Meringues<br />Jam Filled Thumbprints<br />Coconut Macaroons<br />Peppermint Bark<br />Orange Marmalade </strong><br /><br /><strong>Price $60.00 per person or 2 for $100<br /></strong><br /><span style="color:#ff0000;">To RSVP for class email <a href="mailto:Raquel@apinchofsalt.com">Raquel@apinchofsalt.com</a></span> Hurry spots are limited!Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-54584603136502554462011-11-22T12:23:00.000-08:002011-11-22T18:04:04.419-08:00The Addams Family Broadway Musical Inspired Cooking ClassIn honor of The Addams Family Broadway Musical A Pinch of Salt is having a deliciously demented menu that will definitely rattle the senses! Octopus –Shrimp Ceviche, Coffee Rubbed Ribs, Red Wine Risotto, Roasted Cauliflower Medley and for dessert, Chocolate Lava Cake with Raspberry Coulis.<br /><br />Details:<br /><br /><strong>When: Sunday, December 18, 2011<br /></strong><br />Time: 4:30-7:30PM<br /><br />Where: 263 West 86TH Street; New York, NY 10024 (#1 train to 86th Street Station)<br /><br />Cost: $95 per person or $175 for 2 people, includes a glass of wine with dinner<br /><br />So grab a few family members and some friends and get ready to have some fun in the kitchen.<br /><br />And it gets even sweeter….<br />This holiday season, Broadway’s musical comedy The Addams Family would like to share one of their favorite pastimes, eating dinner together, with families all around New York. To encourage families to create their own Family Dinner, they're offering A Pinch of Salt participants the chance to win 4 tickets to see their show. Register for our December 11, 2011 class by November 28, 2011 to be eligible for this special prize!<br /><br /><strong>For more info about the show and to buy tickets visit <a href="http://www.theaddamsfamilymusical.com/">http://www.theaddamsfamilymusical.com/</a> </strong><br /><strong><br />Snap to it…email Raquel@apinchofsalt.com to RSVP now! </strong>Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0tag:blogger.com,1999:blog-2558694326006282223.post-76236370482609276232011-10-27T17:37:00.000-07:002011-10-27T18:10:34.187-07:00Soups On!With the fall weather now with us it's nice to get dinner on the table in no time and with little fuss, and in some cases without paying a visit to the market. So what's easy, comforting and takes little to no time? Soup!<br /><br />Here I share with you two classics: Tomato Basil Soup and Potato Leek Soup! Get a big pot, dust off your ladle, grab a big bowl, and prepare to have a satisfying dinner that leaves plenty of time to relax in bed with a good book or fav tv show!<br /><br /><strong>Tomato Basil Soup<br /></strong><br />Ingredients<br />3-4 pounds ripe plum tomatoes<br />1/4 cup extra virgin olive oil<br />1 medium yellow onion, minced<br />2-3 garlic cloves, minced<br />1 bunch of fresh basil leaves, torn<br />1 quart low sodium chicken stock or water<br />salt & pepper to taste<br />2 tbs. unsalted butter<br /><br />Directions:<br />1. Bring a large pot of water to boil. Place an "X" on the bottom of the tomato add to water for about 30 seconds. Remove tomato, allow to cool and then peel the skin off tomato.<br />2. In a soup pot add olive oil, then saute onions until translucent. Add garlic and cook for 30 more seconds.<br />3. Over the soup pot crush tomatoes by hand. Add have of the basil, stock and a pinch of salt and pepper. Allow to simmer for 30 minutes or so.<br />4. When tomatoes have broken down and soup has thicken adjust seasoning. Depending on your preference you can serve the soup chunky or puree with an immersion blender, food processor or blender when slightly cooled. Reheat, add butter and enjoy!<br /><br /><strong>Potato Leek Soup:<br /></strong><br />Ingredients:<br />2 tablespoons unsalted butter<br />4-5 medium leeks, cleaned and dark green sections removed, cut into half moons<br />3-4 small Yukon gold potatoes, peeled and sliced thinly<br />1 quart low sodium chicken stock or water<br />1 cup heavy cream<br />1/2 cup milk<br />salt and pepper to taste<br /><br />Directions:<br />1. In a soup pot melt butter and add leeks. Allow to soften for about 5-10 minutes.<br />2. Add potatoes, a pinch of salt and pepper and mix well to combine flavors. Pour in chicken stock and allow to cook until potatoes are tender approximately 20 minutes. Then using an immersion blender, food processor or blender (when cool) puree soup.<br />3. Return to pot. Add milk, cream and adjust seasoning. Gently reheat and serve!Chef Raquel Rivera-Pablohttp://www.blogger.com/profile/14133911361295859940noreply@blogger.com0