Posts Tagged ‘Melanie Waxman’

Saturday dinner

Posted in concord institute, courses, dinners on May 6th, 2012 by Kevin – Be the first to comment

The afternoon session of the final day of Melanie Waxman’s Seasonal Kitchen course at the Concord Institute.

Tempeh chunks simmering with Kombu Seaweed, Ginger and Shoyu.

Preparation of the Tempeh wraps.

Presentation of the Tempeh Spring Green Wraps with Peanut Sauce.

The final plate: Ohagis (Sweet Rice Mochi rolled in chopped, toasted Walnuts and Orange Rind), Tempeh Green wraps, Sweet Veggie Puree and Red Cabbage Salad.

Tiramisu with a twist

Posted in courses, desserts, events on May 6th, 2012 by Kevin – Be the first to comment

Tiramisu is one of my favourite desserts, so I was very happy to be introduced to this non-dairy, Tofu and Soy Cream version by Melanie Waxman during the final day of the Seasonal Kitchen course at the Concord Institute.

Blending the wet ingredients: Silken Tofu, Soy Cream, Maple Syrup, Agar, Almond extract and Lemon juice.

Preparation of the ‘lady finger’ sponge, baked and cut into strips.

Lady fingers dipped in a grain coffee liquid, then layered in a pan with the Tofu and Soya Cream topping.

The final dish, retrieved from the fridge.

An aerial view.

A close-up.

A closer-up.

Saturday lunch

Posted in concord institute, courses on May 6th, 2012 by Kevin – Be the first to comment

The lunch session of the final day of Melanie Waxman’s Seasonal Kitchen course at the Concord Institute.

A bit of pear surgery.

Portugese Potato Soup.

Raw Red Radishes

Pasta with Chunky Sauce.

A meal plate with Pasta dish, Warm Cannellini Bean and Rocket Salad, Leeks with Mustard dressing.

Apple, Pear & Almond Sauce.

Friday’s class with Melanie Waxman

Posted in concord institute, courses on May 5th, 2012 by Kevin – Be the first to comment

Day Five of this week’s Seasonal Kitchen course at the Concord Institute, with Melanie Waxman.

Ingredients prepared for the dessert of Fruit Salad with Cashew Cream.

Fresh Pea and Lettuce Soup.

Garden Salad with Ume Vinaigrette.

Sweet Polenta with Corn and Vegetarian Chilli.

A full plate with the Polenta, Vegetarian Chilli, Shiitake Daikon Medley, Garden Salad with Ume Vinaigrette.

Fruit Salad with Cashew Cream.

Thursday’s class with Melanie Waxman

Posted in concord institute, courses on May 4th, 2012 by Kevin – Be the first to comment

Day Four of this week’s Seasonal Kitchen course at the Concord Institute, with Melanie Waxman.

Ingredients prepared for each group of participants, for various dishes in the meal.

Minestrone Soup with Rice Spaghetti, Peas and Miso.

Steamed Tofu with Sweet Miso dressing.

Wakame Salad with Orange Dressing.

‘Charming’ Chocolate Cake with Chocolate glaze.

Tuesday’s class with Melanie Waxman

Posted in concord institute, courses on May 2nd, 2012 by Kevin – Be the first to comment

Day Three of this week’s Seasonal Kitchen course at the Concord Institute, with Melanie Waxman.

Ingredients assembled for the ‘Strawberry Amashake:’ a Strawberry, Peach and Amasake Smoothie dessert made with Strawberry Juice, Maple Syrup and Oat Milk.

Two groups interpretations of a Red Dragon pie recipe emerge from the oven: Aduki Bean and Root Veg, topped with Sweet Potato.

The meal plate of Red Dragon Pie, Greens with Dulse and Olives, Cool Cucumbers and Mushroom Relish.

Monday’s class with Melanie Waxman

Posted in concord institute, courses on May 1st, 2012 by Kevin – Be the first to comment

Day Two of this week’s Seasonal Kitchen course at the Concord Institute, with Melanie Waxman. If this isn’t a demonstration of simple, nourishing, light and uplifting Spring cooking, I don’t know what is.

Melanie Waxman’s Sunday class

Posted in concord institute, courses, spring on April 30th, 2012 by Kevin – Be the first to comment

Day One of this week’s Seasonal Kitchen course at the Concord Institute, April 29 – May 5 led by Melanie Waxman, one of the world’s leading Macrobiotic cooks and teachers. In this ‘Spring into Summer’ themed class, Melanie’s focus is on developing confidence, creativity and intuition in the kitchen. Here is a sample of what the participants whipped up yesterday’s two cooking sessions. It promises to be a nourishing week in the kitchen.

Interim stage of the Strawberry Mousse, with sliced Strawberries set in Agar Agar, Apple and Strawberry Juice.

Serving bowl of elements to make up some deepfried Tofu lettuce wraps.

The Sunday Lunch plate of Steamed Sweet Vegies, Spring Salad and Tofu Lettuce wraps.

Stuffed Cucumbers with Tofu, Red Peppers and Chives.

Sunday dinner of Gently Fried Rice with Cumin and Peas, Lentil Dahl, Blanched Vegetables and Stuffed Cucumbers.

The dessert snack: Maple Walnut Cookies made with grain sweetened Chocolate Chips and Walnuts.

 

 

Red Dragon Pie

Posted in concord institute, courses, dinners on April 21st, 2012 by Kevin – Be the first to comment

The Year of the Dragon celebrated in style with this dish, prepared by Zoe Waller. The Red Dragon pie of Aduki Bean Stew with Sweet Potato topping reminds us that Melanie Waxman is visiting London in a little over a week to pass on a few more treasures, and encourage participants in her ‘Spring into Summer’ Seasonal Kitchen programme to develop some of their own.

Melanie Waxman interview, Part 4

Posted in concord institute, courses on March 18th, 2012 by Kevin – Be the first to comment

Part 4 of Melanie Waxman interview, filmed during last years’ Seasonal Kitchen programme at the Concord Institute. In this part, Melanie speaks about some of the myths that surround Macrobiotics.