Tuesday, February 19, 2008

Cooking and KB's

Yeah right...KB's...we never got to the KB's! Too much food, and too much to learn about cooking!

Here's my attempt at Fawn's Warm Spinach Salad and Pan Fried Radicchio, Garbanzo Beans, Shredded Pork, tossed with Bleu Cheese an Orange Vinaigrette.

I made this for my dinner salad on Monday night with leftover prepped ingredients, and again tonight where I added some extra green cabbage with the raddichio.

Jill Collins (our host kitchen), Leslie Gandy, Jennifer Bermudez, me....Tracy, and Fawn. Cathy Bingham is taking the picture. (top picture)

Ah, there she is! Me, Cathy and Fawn.

Roasted Shitake Mushrooms, Sweet Potatoes, and Brussels. These were topped with Meyer Lemon, Garlic Aoli, Roasted Pork, and Fennel, Orange Slaw. Sorry, once the food started being served there was no time for pictures....time for eating!

Cathy B. watching Fawn make fennel slaw.

Since my food hero, Fawn Friday, was coming to stay with me for the weekend I asked her if she would be interested in leading a cooking class, and then my idea was to swing bells afterwards.....we should of KB'ed first!

But more importantly she agreed to share her talent for food with us! How stinkin' lucky could we be! Wow! I'm still trying to implement some of the things I learned from her in October when I stayed at her house! Now I have all sorts of new ideas and methods to practice. Everyone that came to our class (OK...Fawn's class!) is a friend or KB friend of mine, and I don't know if they knew what they were in for.

I am a big, OK...huge, advocate if home cooking, and anytime, or anything, I can do to help encourage and support anyone interested in feeding their bodies with good tasting, nutritious, healthy, foods I will do! Nothing is more important, in my opinion, than feeding our precious bodies with the highest quality foods we can afford.

I will be making the Garbanzo and Pork soup with Mussels, Shrimp topped with Grilled Ruby Red Chard, sometime this next week. Next week I'll do the pork roast, veggies and slaw. Practice makes perfect and if there's one thing I believe in is repetition...gee, ya think (swinging, lol)..... When it comes to cooking you have to repeat a recipe and technique over, and often, so it becomes second nature....that's the key to effortless meal preparation, in my opinion.

So much more from this weekend.....stay tuned!


Jennifer said...

Wow, Tracy! I am so jealous! you gals surely looked like you were having a great time! Glad to hear Fawn's visit went well and I look forward to maybe mooching some recipes off you as you post them. :)

fawn said...

Thanks for posting these pictures! I had such a wonderful time meeting and cooking with your friends.

I've been reading Leslie's blog, so it was really nice to finally meet her in person.

Jill was very generous to offer up her kitchen for us to use. Excellent taste in wine... very nice.

Nice to meet Jenn as well... I've been reading her comments off your blog. I am so glad she made it over!

Cathy is awesome! Plus a very good sport to come on down to offer up her husband as a victim to the RKC candidates.

I had so much fun with these ladies. I will have to put up my own message about the cooking demo. Thanks again Tracy for sharing photos of our day of fun!

Anonymous said...

Thanks for sharing the pictures! It was so awesome, and I'm looking forward to using some (all) of Fawn's ideas! Fawn has to come out and do it again, only it has to be an all day course!!

Anonymous said...

wow. Tracy. I am not even a fan of Pork and I think I am going to have to make these dishes! Yum.

You sure know how to make cooking fun!

Aaron Friday said...

I guess it comes down to one's own tastes and affinities. Compared to pork, I find beef and chicken to be poor substitutes and often-times inedible.

Tracy Reifkind said...


Good cooking is so much more than a recipe...sometimes it's hard to break it down into one (a recipe).

Like the salad, Fawn demontrated I just duplicated as best I could...

Fawn is a wealth of information and expertise, I learn much more than I can implement fast enough!
She is the reason I was known as a "swing queen" to now possibly the "pressure cooker queen" LOL!

Tracy Reifkind said...

Fawn, I've had garbanzo beans everyday until 2 days ago, Tues. and just now getting them completely "through my system", if you know what I mean, lol

None of the other beans I have been cooking have had that affect! How does Aaron do with the garbanzos, lol!

I did just buy some more radicchio, warm salads will become part of my routine...I can see that.

Tracy Reifkind said...


Easy for you to say, "Let's make it an all day thing", LOL

You were the one on a time schedule..to bad you missed out on the soup...but we'll make it together...it was easy and delicious. In fact, Cathy's husband, Joe, like that best!

Tracy Reifkind said...


I think people get stuck in the same kind of protein and cut of protein...like chicken breast, ground beef or steak.

Cooking meat is about technique....a roast is a roast is a roast....beef, pork, lamb etc..

Pork is good!

fawn said...

I am going to post a message about beans; cooking, digestions and more. Aaron is fine with ONE meal of beans a day. Same with wheat.

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