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Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!

lili@delightfulpalate.net

Hands on Cooking Classes with Lili Courtney at Red Stick Spice Co.

Join me in the classroom for some hands-on cooking fun! You'll learn to reinvent weeknight supper .Thursday, August 11, 11:00 am: Pantry Staple Supper...

Lentil Nicoise Salad with Seared Scallops

On a Sunday afternoon we pulled together several delicious dishes for our Modern French Cuisine Cooking Class. Our menu included Lentil Nicoise Salad, Asparagus and Green Beans bathed in Chili, Parsley, Lemon and Shallot compound Butter. The Scallops were seared in Citrus, Tarragon Compound Butter and they topped our salad. The dessert was Coconut Cream Pie Shooters.

zuchinni Ribbon, White Bean, and Farrow Salad

 It is hot and the dead middle of summer and we have recipes that keep you from having to heat up your kitchen. Shaved Zucchini Ribbon, White Bean and Farrow Salad with Delightful Palate’s Balsamic Garlic Honey vinaigrette.

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Try the recipes for Delightful Wild Mayhaw Berry vinaigrette and Seared Salmon

Cooking summer recipes early in the morning with Chef Nino and Rouses Markets. WGNO-TV | ABC26 Good Morning New Orleans. Check out the recipes on DelightfulPalate.net http://bit.ly/25LUX79...

Summer Bounty Coking Class

Excellent news: registration is open for our next fun and informative class in the mini-cooking series that's all about summer! Summer Bounty -We will be using homegrown tomatoes in a Tomato Galette, Zucchini Ribbon, Farrow and White Bean Salad, plus a Blackberry Cobbler.

See below and...

Lili Courtney owner of Delightful Palate

Lili Courtney is a culinary artist, a self-taught cook, and an energetic and enthusiastic teacher, but her favorite title of all is “Queen of Condiments.” After years of dazzling the eyes and delighting the palates of families and friends, in 2013 Courtney entered the LSU AgCenter’s Food Incubator to bottle her creativity, giving birth to a small food business with a trio of gluten-free vinaigrettes that can...

 Starting by the recipe by cutting out the puff pastry for the Egg and Bacon Pies

Our neighborhood cooking class tackled the Brunch menu and we created a feast of Mango Bites, Bacon and Farm Egg Pies with Spice Butter, Poached Asparagus with Shrimp Remoulade, Scrambled Duck Eggs with Mushrooms and Coconut Caramel Pie Shooters. If there is ever a...

Farro with Shaved Zucchini and Parmesan

Inspired by the season, we combined ribbons of zucchini, yellow squash, chewy farro, juicy tomatoes and a splash of Delightful Palate’s Balsamic Garlic Honey vinaigrette

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Baked Chicken Thighs with Tomatoes, Garlic and Balsamic

Chicken, we all need a new recipe for chicken and here is an easy one. The roasted tomatoes burst with flavor and make this dish magic!

Garlic Herb Roasted Potatoes Recipe

 Russet potaotes are usually the potato of choice for hasselback potates and that is why using the little red ones makes this recipe al ttle different.

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Welcome

My name is Lili Courtney and welcome to my Delightful Palate blog! 

You will quickly learn that food is my life and the art of eating well is my passion.  I invite you to join the conversation about fresh food and fine living.  Together let’s discover the delightful flavors of life one entry at a time.

Delightful Palate Cooking Classes

Elizabeth's Bridesmaid Luncheon