Cooking Class at Celilo's, Hood River, OR

Wow was this amazing!  How could it be so good and also be vegetarian!  Well we certainly had fun putting it all the food together and making a wonderful meal.


We cooked up fresh Roasted Celeriac and Apple Gratin and also Sweet potato and Yam Gratin.  Ricotta Gnudi with Wild Mushrooms and Kale.  It was fun making the Gnudi 'Nudies" as Ben says and giggles each time.  And we made Olive Oil Biscotti that was just delicious for after dinner.  We also made herbed goat cheese and sweet paprika, Olive and sundried tomatoes, and mozzarella cheese balls cut in half and mixed with harissa spread. These were on toast for an appetizer.

Preparing the Olives and Sundried Tomatoes for the toast

Serving  Olives and Sundried Tomatoes		Goat cheese with herbs.

Mozzarella Cheese with Harissa Spread

Baked Celery Root		Baked Apples

Baked Sweet Potatoes and Yams 

Assembling the Celeric and Apple Gratin

Assembling the Sweet Potato and Yam Gratin

Layering the potatoes with Ricotta cheese
and bechamel sauce we made up.

Ricotta Gnudi's are almost ready.
See how they are now floating.

Making up the Olive Oil Biscotti with Hazelnuts.

Boy were they great!

(Sorry about the background fan noise)

The Ricotta Gnudi with Wild Mushrooms
and Kale are ready to be served.

The Gratins are now ready for serving.

Dinner is ready now and the wine is being served!  Yummy!  Thanks Ben.