Peppr Cooking Classes Bring "Chopped" Champ Chefs to You - Philadelphia Style Magazine |
- Peppr Cooking Classes Bring "Chopped" Champ Chefs to You - Philadelphia Style Magazine
- Reminiscing about Dads and cooking | Lewiston Sun Journal - Lewiston Sun Journal
- No-Cook Cooking: Build a repertoire of easy comfort foods to span the seasons - The Daily Progress
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Peppr Cooking Classes Bring "Chopped" Champ Chefs to You - Philadelphia Style Magazine Posted: 15 Jun 2021 01:16 PM PDT 
Chef Fernanda Tapia is one of the Chopped champions leading live cooking classes on Peppr. Ever watch the hit Food Network show Chopped and wonder how they pull it off? Ever wish you could actually taste the winning dishes? Thanks to Peppr, a new series of interactive online cooking classes that bring all necessary ingredients to your front door, you can get the full Chopped champ treatment—without any of the game show pressure. From the kitchen of Chopped champion Andrew Riccatelli and his co-founders Daniel Fiorica and Alexia Merlo, Peppr's virtual cooking classes help you craft delicious dinners for two in real time. Riccatelli has recruited fellow Chopped winners to lead the live and intimate classes for up to 10 guests at a time. See also: 10 Fine Dining Cookbooks to Make Any Home Chef a Pro Each event features a different chef and recipe, and you can ask questions and get feedback as necessary from the proven professionals. Gone are the days of squinting to read dense cookbook instructions or rewinding YouTube videos to catch that difficult step in a recipe one more time. Peppr was dreamt up in the early days of quarantine during the COVID-19 pandemic. Riccatelli watched his wife struggle to follow the instructions that came with a meal prep delivery service, and was inspired to create a new way for guests to receive live, step-by-step cooking instructions from the chefs themselves. His vision to take virtual cooking classes to the next level brings Peppr. Each experience is crafted to build a community around the love of food and cooking while connecting guests with sustainable ingredients from local markets. Designed to make a meal for two, Peppr provides the perfect opportunity for a unique at-home date night or a chance to deepen your bond with a friend or family member. Guests can even expect to forge new friendships with fellow food lovers who are signed up for the same class. Aside from Peppr's live video aspect, Riccatelli sets his culinary experience apart from other meal prep services by ensuring that every home-cooked dish is packed with tantalizing global flavors made from the finest seasonal ingredients delivered directly to your home. Guests can sign up for an evening of cooking with a Chopped champion of their choice, including Chefs Lauren Covas, Yunha Moh, Brooke Siem, Fernanda Tapia and Cara Hermanson. Each class features a recipe and suggested wine pairing curated by the chefs themselves, with some upcoming standouts including a summer shrimp boil with garlic bread, coconut chicken with jasmine rice, Portuguese flounder de limon and escabeche with arroz de tomate. Once you choose an experience from the schedule, all that's left to do is gather kitchen supplies and basic ingredients like salt, pepper and cooking oil. Peppr will take care of the rest, ensuring pre-portioned ingredients arrive directly from the chefs to each guest's front door. Classes start at $120 and lasts between one-and-a-half to three hours. For guests interested in a more personalized experience, Peppr also offers private events accommodating groups as small as two and as large as 200. Learn more about Peppr and sign up for one of their upcoming events at cookwithpeppr.com. Photography by: Courtesy Peppr  |
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Reminiscing about Dads and cooking | Lewiston Sun Journal - Lewiston Sun Journal Posted: 16 Jun 2021 02:00 AM PDT 
Dad in 1945 Submitted photo Father's Day is June 20. I asked my Twitter followers if they remember their dad cooking. As mostly men responded. I think there must be a special bond between dads and sons when it comes to cooking. Responses ranged from pancakes to barbecues. One man talked about his dad making pancakes and later times toast and marmalade. One son said he remembered his dad making a seven course meal with Cornish game hens as the main entree. A friend told me he remembers that due to financial constraints, cooking mainly consisted of he and his dad heating cans of Ravioli. On camping trips in New Brunswick, Canada, my mom's dad would catch lobster. The whole family would clam dig. He would dig a big fire pit and, using seaweed, steam the clams and lobster. Cooking at home was mostly left to her and her mom. My husband remembers his dad frying fish and toasting white bread on sticks over the campfire. My dad loved food! However, cooking was not one of his better skills. A morning I remember like it was yesterday was when dad got me ready for kindergarten. He was determined to make breakfast precisely as mom would. That was the morning I realized that I had a preference in how I like my eggs. Mom made my hard-boiled eggs. She took the egg out of the shell and chopped it into fine pieces. She seasoned it with salt and pepper and a pat of butter. Oh, how I loved it that way! Dad proudly placed his version before me. It was not just soft; it was runny. I tried valiantly to eat that egg. Despite his best efforts, he hadn't made an egg as good as mom. In full disclosure, I had told dad I didn't care how he cooked my egg. In my defense, I hadn't realized there were different ways. I remember him being sadly apologetic. Today, I wish I could tell dad that I appreciated that he tried and that is all that mattered. I inherited the gene that makes failed eggs. Don't ask me to cook eggs. Ever. Unless you like hard-boiled eggs. You really can't screw those up. Another time, dad decided to make dinner. How hard is it to cook scrambled hamburger? Apparently, as hard as it is for me to make eggs! First of all, he put in onions. As a kid, I hated raw or cooked onions in anything. Secondly, he added both tobacco and Worcestershire sauce. Dad loved spicy foods! The spicier, the better! This particular night we learned even dad had spicy food limitations. Wow! None of us could eat! We kids had permission to throw our servings away, but dad ate every bite of his. It wasn't a badge of honor. It was more like he was taking responsibility. I don't recall him ever making dinner again. Dad making cocktails is a whole different story! Dad was a pro, or so said his friends. A story for another day. Comments are not available on this story. filed under:
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No-Cook Cooking: Build a repertoire of easy comfort foods to span the seasons - The Daily Progress Posted: 15 Jun 2021 03:00 PM PDT  Many folks wait all winter long for spring and summer vegetables to appear so they can dive into the salads, smoothies and lighter fare they love. Others get wistful when the days get longer and the temperatures rise, because it means their favorite foods seem to get packed away with the winter clothes. The concept of comfort food can resonate differently from one person to another. Ask your friends what their favorite comfort foods are, and you're likely to hear macaroni and cheese, chili, beef stew, lasagna, mashed potatoes, cookie dough. And what do these foods often have in common besides popularity? Their association with cooler-weather fun, such as cheering on football teams and sharing steaming bowls of goodness by the fireside. Think about it for a moment: When was the last time you consoled yourself or someone else with lettuce? By the same token, if you're joining your friends to soothe each other after disappointment or heartbreak with pints of ice cream, how well does that really work on a cold night? Food shouldn't be used to tamp down painful emotions or to serve as a substitute for healthy coping skills, of course. But whether you're a sun worshipper or a snow bear, it's important to have comfort foods in every season. There's no excuse for hibernating until your own favorite culinary season comes back when there are delicious things to love about every day of the year. Flexibility is an important part of being a No-Cook Cooking cook, so make a commitment to yourself this year to summerize a winter classic you love and winterize something from your favorite summer menu. Be someone who can embrace every season's special offerings and hit the spot at the same time. Grilled pizza is one way to bring the best of both worlds to your plate. Recipes abound online, and most of them call for flattening out prepared pizza dough, grilling it for 2 to 3 minutes and then moving it briefly to a baking sheet. Flip the dough over; put it back on the grill, uncooked side down; quickly add any sauce, toppings and cheese you want; and let the other side of the dough cook for 2 to 3 minutes. It's that simple. It's important to prepare all your toppings in advance, because you'll need to top that crust in a hurry. Have your veggies and pepperoni sliced, your sauce and brush at the ready and your shredded cheeses set to sprinkle. If you need a bit more time to dress up that pie, apply sauce and toppings while it's still on the baking sheet and then carefully slide the finished pizza back onto the grate. A slice of pizza fresh from the grill could be the perfect summer-evening companion to the cold local artisan brew you've been saving or the new zero-sugar root beer you just brought home from the store. It's easily customized for dietary needs, allergy safety and flavor preferences — and quick enough to cook for a crowd. You've got all the comfort of pizza after a sweltering day, but no oven heated up your kitchen — and your home — in the process. Grilled pizza is another great way to use up random leftover veggies from your farmers market run and the last few olives from that jar that keeps getting pushed to the back of the fridge. Some fresh basil or cilantro snipped from your container garden could be the perfect finishing touch. And here's an idea that you may find yourself enjoying all year long. Gather a combination of your favorite colorful peppers from across the heat spectrum. Cut them in half, remove the seeds and membranes, brush them lightly with olive oil and roast them on the grill. Plan a dish that you'd enjoy them in right now, such as a cookout salad that covers a cool base of crisp garden greens with roasted veggies still steaming from the grill, and use half. Then package the other half, mark the package to use six months from today and freeze it. Thaw that package on Dec. 16, and those pre-roasted peppers will fill your winter kitchen with summertime cookout aromas and enliven a weeknight stir-fry. You'll need something nourishing, delicious and fast that evening, because your whole family will be juggling studying for winter-term exams with practicing for holiday concerts and plays and completing end-of-year work projects. Another way to save and savor those roasted peppers is to toss them in the blender or food processor. Again, divide the resulting fragrant mash, and freeze half. Roasted pepper soup is as glorious as a chilled course on a hot summer day as it is as a creamy, steamy starter for a hearty winter meal.  |
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