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Pickled Carrots with Tarragon

Pickled Carrots with Tarragon

Pickled Carrots with Tarragon

adapted form Bon Appetit Magazine

Makes about 2 cups

                        1 pound young carrots, any color, trimmed, peeled

                        1 shallot, peeled, quartered

                        4 garlic cloves, peeled

                        2 red or green Thai chiles

                        2 sprigs tarragon

                        1 tablespoon black peppercorns

                        1 tablespoon coriander seeds

                        1 cup unseasoned rice vinegar

                        1 cup sugar

                        1 tablespoon kosher salt


                  Pack carrots, shallot, garlic, chiles, tarragon, peppercorns, and coriander seeds in a large heatproof jar.

                        Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt.

                        Pour pickling liquid over carrots to cover. Let cool; cover and chill at least 24 hours.