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Everyone who votes, will be entered to win a FREE week of Summer Camp from Trackers Earth!
If you have an extra handful of berries and fruit I highly recommend making yourself a sour, sweet batch of drinking vinegars. This is my recipe, I have simplified it from my original recipe written 6 years ago.
Homemade Drinking Vinegars – makes about one quart
1 cup of berries or chopped stone fruit
3 cups organic apple cider vinegar (I think a rice vinegar would work well too)
1 – 1 1/2 cups white sugar
1. In a clean quart jar add fruit and smoosh with a spoon until juice is released. Top off the jars with vinegar. Push fruit under the vinegar if it floats.
2. Cover the top with a clean cloth napkin and secure with a rubber band. Leave in a cool place for 3-4 days. (At this point you have a fruit vinegar for salad dressings)
3. Strain vinegar to remove fruit solids. Put vinegar into a sauce pan. You should have about 3 1/2 cups of liquid.
4. Add sugar and bring mix to a simmer just until the sugar melts.
5. At this point I would do a taste test. Mix 3 tablespoons with a large glass of seltzer. Is it sweet enough? If not, add more sugar and simmer until the sugar melts.
6. Pour into a jar and store in the fridge. Use as needed.
PS. A yummy cocktail recipe: In a large glass mix 3 tablespoons of strawberry drinking vinegar, shot of vodka, squeeze of lime and top with seltzer.
Our Spring schedule is ready for sign ups!
And don’t forget our Art and Cooking Summer Camps!
Session One: June 20th – 24th (Only one spot left!)
It is hard to believe, but summer camp time is around the corner! Turnip the Heat Cooking and Colorwheel Camp are putting on, if I say so myself, a fabulous camp!
I am always excited when a Thai cooking class is coming up! My favorite cuisine is probably Thai! I love all the fresh flavors; the herbs, spices, greens and rices. Next up is a few fabulous dishes from Northern Thailand.
Larb, a meat and herb salad
and Khoa Soi, a terrific noodle curry dish topped with pickles, lime and shallots.
Class is January 22nd, 6:30 pm at Old Salt Marketplace.
A year ago Turnip the Heat Cooking was just a dream I had been holding onto for years. Finally, I got up the nerve to just jump. I am so happy I did! As exciting as it is to be finally living my dream, I am more moved by all the amazing people in my life who have help me get here.
I couldn’t have done it without the support of my husband, Justin, and son, Levi, who rooted for me everyday, and tasted every recipe, and helped me load and unload my car. My sister-in-law, Holly Piatek, who has been my side kick through so many classes and events, is always a source of calm advice.
I am also indebted to the kindness of Neha Patel, owner of Masala Pop, who took a chance and let me use her beautiful commercial kitchen to launch my business. Ben Meyer at Old Salt Marketplace has also helped my business grow, by letting me rent a lovely teaching space and offering great advice along the way. Thank you Hollywood Farmer’s Market and Ari Rosner for inviting me to teach at the market. I look forward to next summer and being at the market again. Lastly, Erin Rosvold, came to my very first cooking class and saw something she liked. I adored working with her and Whole Foods Market all summer and now count her as one of my good friends.
Thank you Leslie Li and Keenan McCune for designing my beloved logo, which makes me smile every time I look at it.
Most of all thank you to all my friends and clients who came to classes, sent their kids to classes and spread the word. I am still in shock that I won Best Kids Cooking School from PDX Metro Kids Calendar!
2015 is going to be another big year, I can feel it!
Happy New Year!
Are you struggling to find the perfect gift for your aspiring Mini Master Chef? Turnip the Heat Cooking offers gift certificates redeemable for classes!
Classes for kids are $35 each, while classes for adults are $55 each.
Email firstname.lastname@example.org to get a gift certificate.
Turnip the Heat is offering two different pie making workshops on Tuesday, November 25th.
Classes are $35 per person. Each person will bring home 2 pies ready to bake.