Foodie Mike Carter and cooking fan Joanie Robinson have joined forces to create Culinary Craft Workshop (CCW). The two love experimenting with new recipes and taking cooking classes but have always found that classes tend to fill up way in advance. The CCW will have courses for individuals, couples, and groups, including kids and teens as well. In addition to cooking classes, workshops that will be offered will also include meal planning, kitchen organization, nutrition and techniques.
The current pandemic has pushed back construction with the county being backlogged but Culinary Craft Workshop has started construction and Mike and Joanie are eager to bring their love of food and cooking to Catonsville.
Yields: 1 loaf
- 1 c all purpose flour
- 1 c whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 c brown sugar plus a little for the top
- 1/2 c canola oil
- 1 tbsp apple cider vinegar
- 1 medium zucchini (about 2 cups shredded)
- 1 pint fresh strawberries (about 2 cups chopped)
- 1/2 c walnuts (optional)
- Preheat oven to 350 degrees. Grease loaf pan well.
- Whisk the flours, baking soda, baking powder, salt and cinnamon in a large bowl. If using walnuts, add them as well.
- Combine the sugar and oil in a separate bowl then add the shredded zucchini and strawberry chunks. Mix together until the wet ingredients get a little juicy then add the apple cider vinegar.
- Add the wet mixture into the dry and mix until everything is incorporated. Pour into the greased loaf pan. Sprinkle the top of the batter with about a tablespoon of brown sugar.
- Cook 55-60 minutes until the top is dark brown and a toothpick comes out clean. Let cool in the pan for a few minutes then remove from the pan and cool completely on a wire rack.
**Cooking time may vary depending on your oven.
Being quarantined means less trips the stores and using what you have on hand to prepare meals. With using many items you have in your pantry and a limited number of fresh ingredients, you can make delicious meals ranging from chili, fried rice, soups, pastas and much more. Creativity can be your best friend in times like this so try one of these pantry dinners or create your own!
This year Easter will be different than others. Families won’t be gathering in large groups around the table and it’ll be a smaller family affair. With those limiting the amount of time spent outside the home and at the grocery stores, consider these classic Easter sides that can be made using staples you might have in your pantry, freezer and fridge.
Sara Baunoch, 15, and Sammy Baunoch, 13, are a brother and sister duo from Catonsville who appeared on the January 22nd episode of Food Network’s ‘Chopped’. The show will re-air January 31st at 9pm.
The cooking siblings have their own web series, “Sup!” which is a cooking and culture show that educated and inspires its viewers. They also have “Snackation,” a book written and illustrated by the siblings which is currently ranked No. 1 on Kindle e-books in children categories.
Yields: 4 Servings Prep Time: 5 Minutes Total Time: 25 Minutes
- 2 Tbsp butter, divided
- 4 Boneless Pork Loin Chops
- 3 Tbsp Brown Sugar
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Salt
- 4 Medium Tart Apples, Thinly Sliced
- 2 Tbsp Chopped Pecans
- Heat 1 tablespoon of butter over medium heat in a large skillet. Add the pork chops and cook 4-5 minutes on each until a meat thermometer reads 145°. While pork chops are cooking, mix brown sugar, cinnamon, nutmeg and salt in a small bowl.
- Remove pork chops from skillet and keep warm.
- Add remaining butter, apples, pecans and seasoning mixture to the skillet. Cook and stir often until apples are tender. Serve apples and pecans with pork chops.