steamed carrots with orange and ginger

February 17, 2014 • Nancy Wolfson-Moche

I began a crisp, chilly day with this refreshing, warming dish at Isabella Freedman Jewish Retreat Center: carrots steamed  with orange and ginger, topped with a dried apricot.  IMG_2609 Head chef Adam SaNougera lived in Asia and often introduces Asian spices (like ginger) and simple cooking methods (like steaming) in his delicious, satisfying food.

 IMG_2616

©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).