Thanks for Joining Us!
I’m really thrilled to be offering this first version of Women in Food of WNY as a free virtual series. This is the kickoff to a BIG vision of I have for live events featuring women chefs, bakers, cooks, farmers and food makers of WNY. There’s a lot of us business women here in the regional food scene that I think are worth knowing about and enjoying their creations!
You’ve registered for:
Cooking Class with Chef Jessica Arends
CHIVE POPOVERS WITH FRESH RICOTTA, SPRING GREENS & POACHED EGGS
Here’s a few details you’ll want to know in order to join Chef Jessica and I on Sunday, May 17th at 11am EDT.
First off, copy, print or bookmark this page so you can find the info again. I’ll also be sending it to you in an email the day before, but you’ll need the ingredients list sooner to do your shopping.
Zoom Link Information:
https://us02web.zoom.us/j/6681173709?pwd=Q3pqa1RUTUpZRzdsNzZ2VDQrSU5MQT09
Meeting ID: 668 117 3709
Password: foodwomen
One tap mobile
+19292056099,,6681173709#,,1#,644411# US (New York)
+13126266799,,6681173709#,,1#,644411# US (Chicago)
Here’s the Ingredients List you’ll need if you are going to cook along with us:
Popovers
3 large eggs
1.5 cups whole milk
1.5 cups flour
1 1/4 teaspoons kosher salt
1/4 cup minced fresh chives
3 Tablespoons butter
Ricotta
1/2 gal whole milk
1 qt heavy cream
1 qt butter milk
1 Tablespoon kosher salt
1 teaspoon black pepper
**You can also use pre-made Ricotta for this meal if you don’t want to make your own!
Spring Greens
1 Cup spring greens such as arugula, baby kale, watercress, mizuna, etc.
1 teaspoon extra virgin olive oil
squeeze of lemon juice
salt and pepper to taste
Poached Eggs
3 large eggs
1 tsp white vinegar
salt