MILWAUKEE -- When we host chefs on Studio A, it's usually to highlight cooking or baking skills. This time around, we're "un-cooking." Chef Karen Gill, the Down To Earth Chef, explains what that's all about.
Raw Mushroom Pate
Marinade mushrooms in 2 tablespoons tamari and the lemon juice, for about 30 minutes.
In a food processor, process the garlic, parsley and remaining tablespoon of tamari. Add the
remaining ingredients and puree into a paté.
Enjoy your paté as a dip with crudities, crackers, spread in sandwiches or lettuce/greens wraps.
Chocolate Chia Pudding (serves 2-4)
Combine all in a blender and process about 30 seconds, until well mixed. Scrape down sides
and blend for another 30-60 seconds.
Or, place all ingredients into a large Mason-style jar and shake very well for about 1 minute.
Refrigerate for at least 15 minutes before eating. Best when refrigerated for a few hours.
Holds for up to a week in the refrigerator.
Sunday, July 12th-Raw Foods Un-Cooking Class
Café Manna, call 262-790-2340 for more information. Sundays from 2:00pm to 4:00pm. All
classes are demonstration cooking classes, with tastings of each dish that we prepare. Coffee
and teas are included. Wine is available for purchase at a special class price. $40
Tuesday, July 28 and Tuesday, August 25
Schlitz Audubon, call 414-352-2880 Chef leads demonstrations and tastings, while providing
healthy cooking tips. Students will take home recipes. $40 for members and $50 for nonmembers.
Thursday, September 10th– Tomatoes & Bell Peppers
Thursday, November 12th– Thanksgiving Sides
Wellspring offers a series of monthly cooking classes, inspiring students based on veggies that
are at their peak during the growing season. In each class, a chef leads demos and tastings,
while providing healthy cooking tips. Wine served to accompany each tasting and recipe
handouts for students to take home. Classes are held the 2nd week of each month from 6 to 8
pm at Wellspring. $30
CLICK HERE for more information on Cafe Manna.