HOMEWOOD GOURMET COOKING DEMONSTRATIONS
Wednesday, February 11th 6:30 pm
Wednesday, March 11th 6:30 pm
Wednesday, April 15th 6:30 pm
For questions or to sign up contact Catherine Bethea at 975-4907 or ccbethea@uab.edu
**You must sign up in advance for these cooking demonstrations to participate**
Cooking Demonstration on Sepember 18, 2007
Homewood Gourmet owner, Franklin Biggs prepares Lemon Rosemary Chicken and Salmon with Ratatouille.
· Bake, broil, grill, roast, microwave or poach meat and poultry instead of frying them.
· Roast meat and poultry on a rack so the fat drips away. Baste with low-fat broth instead of pan drippings.
· Use non-stick cookware with cooking spray or broth instead of vegetable oil.
· Trim skin and visible fat from meat and poultry.
· Cook vegetables quickly in the least amount of water to preserve nutrients.
· Steam or sauté vegetables.
· In a combination dish or casserole, increase the amount of vegetable while decreasing the portion of meat.