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Delight Me

Basic Hummus

Basic Hummus, Chick peas, Tahini mise in place, Yes, you need all these ingredients to finish the dish, Whirling the ingredients around in the food processor, Creamy, silky hummus


      Are you more likely to be awake at 6am or 2am? When it is 2am this is the wacky ideas that pop in my head. Once you have the hummus made top it with Seared Scallops and Citrus Salad or Caramelized Cauliflower.







Basic Hummus

From – Jerusalem: A Cookbook

 Serves 6

1 ¼ cups dried chickpeas

teaspoon baking soda

6 ½ cups water

cup plus 2 tablespoons tahini (light roast)

tablespoons freshly squeezed lemon juice

cloves garlic, crushed

6 ½ tablespoons ice cold water

 1 ½ teaspoon salt

Good quality olive oil, to serve (optional)

 The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

 The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

 Drain the chickpeas and rinse to remove the baking soda .You should have roughly 3 2/3 cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.

 Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Optionally, to serve, top with a layer of good quality olive oil. This hummus will keep in the refrigerator for up to three days.




Winter Beef Stew

A Beef Stew for Winter

Beef Stew



2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes

1 (750-ml bottle) good red wine

3 whole garlic cloves, smashed

3 bay leaves

2 cups all-purpose flour

Kosher salt

Freshly ground black pepper

Good olive oil

2 yellow onions, cut into 1-inch cubes

1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks

1/2 pound white mushrooms, stems discarded and cut in 1/2

1 pound small potatoes, halved or quartered

1 tablespoon minced garlic (3 cloves)

2 cups or 1 (14 1/2-ounce can) chicken stock or broth

1 large (or 2 small) branch fresh rosemary

1/2 cup chopped sun-dried tomatoes

2 tablespoons Worcestershire sauce

1 (10-ounce) package frozen peas



Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

 The next day, preheat the oven to 300 degrees F.

 Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

 Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.

 Before serving, stir in the frozen peas, season to taste, and serve hot.



Raw Dark Chocolate Protein Almond Balls

Roll your Raw Dark Chocolate Almond Bars in all different toppings., Raw Dark Chocolate Protein Almond Balls.

It is Ash Wednesday, the first day of Lent and we start contemplating what we will “give up” or "do something extra" during these 40 days. In lieu of giving up sweets why not turn them into a healthier snack. For some people, this idea will be turning over a new leaf, Don't grab that stale piece of king cake or  piece of Valentine's candy, Instead pick up your spoon and stir together a protein packed chocolate snack. Then roll them in chopped almonds, dried cherries or dark chocolate chips. Think of all the health benefits in these Raw Dark Chocolate Protein Almond Balls.


Taylor'd Nutrition Post on Delightful Palate's Recipes

Taylor'd Nutrition, Date Night Chicken,  Date Night Chicken Completed and Ready to Serve Hummus and Chopped Grape Tomatoes Relish Layer Dip with Delightful Palate’s Balsamic Garlic Honey

My name is Taylor Melancon and I was born and raised in New Orleans, so it's inevitable that I love food! Food is a huge part of our culture and almost everything we do includes food. Our conversations, traditions, and daily routines revolve around what we are going to eat; even before we have finished breakfast we are deciding what we are going to have for dinner. This city is filled with some of the best foods and flavors imaginable. It can be very challenging to resist when trying to live a healthy lifestyle. The good news... it doesn't have to be so challenging! http://www.taylordnutrition.com