Come into the kitchen with me?

Introducing the Bare Bones Cooking Class

Cooking at home has never made less sense these days given the take out options, the premade meals in our markets, the delivery boxes of prepped, packed ingredients you toss together. Yet, after sitting in front of a screen all day, don’t you want to do stuff with your hands? Stuff that makes others happy?

I’m a people pleaser and a sensualist. In the kitchen, I get to taste and taste again, while sipping a glass of wine, chopping, sizzling, and creating dishes for others. I often irritate my husband by asking … “how is it?” after he’s taken a few bites then feel defeated if he says, “it’s fine.”

I am bit distractible, too lazy for huge projects, keen on instant gratification, seeking friendship, approval. When I need to get out of my own head, cooking is a good place to start.

It’s in this vein that I’ve put together a little offering called the Bare Bones cooking class. Come into my kitchen for a series of lighthearted, practical cooking lessons based on fundamental techniques. Through five classes, each with a package of recipes, tips, and insights, students will sharpen their skills and ignite their creativity.

Since the time of our first Bare Bones Kitchen during COVID (see my previous article breaking down the history of the first Bare Bones rendition), we’ve buffed up our materials, added new information, more recipes, and have woven in the wisdom of chefs I’ve worked with through the past 30 years — Lucia Watson (Lucia’s Restaurant), Sean Sherman (Owamni), Lynne Rossetto Kasper (Splendid Table), Loretta Oden (Corn Dance Cafe), and Kate and Gustavo Romero (Oro by NIXTA). Each of them taught me something I couldn’t have learned from a cookbook - about generosity, about place, about cooking as a form of listening.

When we master the fundamentals we gain confidence in our ability to cook without a recipe using seasonal ingredients and pantry staples.

Join me in the Bare Bones cooking course, you can find the link here. Starts at $95, with options to add a signed cookbook and bonus recipes, and/or a live session together.

RECIPE - A Taste of Bare Bones Kitchen

Spring Green Pea Soup

Serves 4 to 6

This minty pea soup is as spirit lifting as spring itself. Easy and quick, made with just few ingredients it’s simple gratification in a bowl. Serve it warm, room temperature, or chilled. In a pinch, frozen peas will work equally well. It can be made a day ahead, stored in the refrigerator in a covered container. Taste and season before serving.

2 tablespoons unsalted butter or olive oil

1 medium leek, white part, chopped

1 pound fresh or frozen pod peas

¼ pound sugar snap or snow peas, chopped

1 sprig fresh mint

¼ cup chopped fresh basil

4 cups chicken stock, or more as needed

Salt and freshly ground pepper to taste,

Pinch sugar, to taste

¼ cup whole milk Greek style yogurt

1 to 2 tablespoons fresh lemon juice, to taste

2 to 3 tablespoons chickpea snacks for garnish, optional

In a large soup pot set over low heat, melt the butter and saute the leek until tender, about 2 minutes. Add the pod peas, sugar snap peas, the mint, and the basil. Stir in the chicken stock. Bring to a boil and cook until the peas are just tender, 2 to 4 minutes. Working in batches, transfer the soup into a blender and puree until it has reached the desired consistency. Return to the pot and season to taste with the salt, pepper, and sugar. Whisk in the yogurt and lemon juice. Serve warm, at room temperature, or chilled garnished with the chickpeas, if desired.