It's time for our Latin Cuisine fiesta! Cook along with Ashley Covelli, of Big Flavors From A Tiny Kitchen, or watch her create some delicious and yummy dishes! Check out cookbooks that focus on Latin flavors and foods, and make Mango, Jicama + Black Bean Salsa with Baked Tortilla Chips, and Honeyed Chorizo & Fig Crostini!
Appetizers
Make Buffalo Chickpea Dip and Smoked Salmon Roll-ups.
Also, please take the cream cheese out of the refrigerator to soften for about 30 minutes before class!
This is what you'll need for Cookware/Tools:
Can opener; Strainer; Food processor or blender; Measuring spoons and cups; Flexible spatula; Cutting board; Chef's knife
Bowl for serving; Medium bowl; Butter knife, offset spatula, or spoon (for spreading); Plastic wrap
Wrapping up Vietnamese fresh spring rolls in rice paper is easier than you think! This easily customizable recipe is cool & refreshing and sure to be a hit! In this class, I'll walk you through how to make your own Vietnamese fresh spring rolls with shrimp** plus an insanely delicious peanut sauce for dipping.
Feel free to cook along with me or watch live and cook later.
**Class is easily vegan-friendly by omitting the shrimp or substituting it with tofu or your favorite plant-based protein. Omnivores who don't eat shrimp can also swap for shredded chicken or other preferred protein.
There's no need to prep any of the ingredients ahead of time - we'll do everything together!
Please read through the attached recipe card in advance and have all of your cookware/tools and ingredients out and ready to go when class starts if you're cooking along with me.
Rice paper, rice vermicelli, and bean thread noodles are often found in the Asian food aisle at the grocery store. You can often find them at Asian markets and a lot of health food stores as well.
Note that there is also an additional dipping sauce listed at the bottom of the recipe card. I'm happy to walk you through making that one as well if there is interest!
Cookware/Tools:
Stovetop
Small saucepan
Measuring cups and spoons
Chef's knife
Cutting board
Large bowl or pot (depending on the instructions for your noodles)
Colander
Large plate
If you're looking to incorporate vegetables into your lifestyles, or are intrigued by plant-based proteins and don't know where to start, check out this discussion of Plant-Based Recipes with Ashley Covelli of Big Flavors from a Tiny Kitchen!
From Ina Garten and Rachael Ray to Tyler Florence and Joanna Gaines, TV Chefs and Cooking Personalities have written some of our favorite cookbooks. Ashley Covelli, of Big Flavors from a Tiny Kitchen, led a discussion about TV chefs, cookbooks, and some of her favorite recipes.
