Archive for September, 2008

Organic Cooking Classes with Autumn Produce, Seasonal Menus from Leslie Cerier, The Organic Gourmet
September 29, 2008

Hi all,

Just back from the Gluten-Free summit in Providence Rhode Island, showcasing my enthusiasm for cooking with whole grains, as well as cooking some of my breakfast favorites: Super Breakfast Porridge, Millet Apples Raisin Cake, among others. At the Natural Gourmet Cooking School in New York City, I taught Creative cooking with Sea Vegetables and Eating Your way to Strong bones, which I will be teaching in Shutesbury, MA on November 16th and will be teaching the Sea Veggie class in Feb.

You all know that when I teach, I love to inspire you to “go wild in the kitchen” mixing and matching seasonal produce to cook up tasty menus with local produce.

Hope you are enjoying this beautiful fall season. Here are some favorite recipes from my latest cookbook, Going Wild in the Kitchen that feature the beautiful produce of this colorful season: cauliflower, bell peppers, onions, tomatoes, garlic, basil, and kale. By the way, these delicious vegetables are cooked with gluten free grains teff and quinoa, which are super delicious and nutritious (high in calcium iron, potassium, and other vitamins and minerals).

Please check my website: for my October and November cooking classes and to view My Photographing the Jewels in the Water, a feast for the eyes of New England seen through the heart of my soul.

Quinoa with Cauliflower and Feta
A wonderful garnish of tangy feta cheese is the perfect crown for this melt-in-your-mouth quinoa dish. Enjoy it as a light main-course or scrumptious side, or use it as a filling for tomatoes, squash, or bell peppers.

Yield: 4 to 6 servings

3 cups water
1 tablespoon extra virgin olive oil
1 cup coarsely chopped onions
4 cloves garlic, thickly sliced
4 cups cauliflower florets
1 1/2 cups quinoa, rinsed and drained
6 cups coarsely chopped kale
1 1/2 cups coarsely chopped red bell pepper
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/2 teaspoon sea salt
1/3 pound crumbled feta cheese

1. Bring the water to boil in a teakettle or small pot.
2. Heat the oil in a medium-sized skillet over medium heat. Add the onions and garlic, and sauté 5 minutes, or until the garlic is fragrant and onions begin to soften.
3. Add the cauliflower and continue to sauté 5 minutes, or until the cauliflower becomes bright white. Add the quinoa, kale, red pepper, thyme, sea salt, and boiling water.
4. Bring the ingredients to a boil, then reduce the heat to low and simmer 15 minutes, or until the water is absorbed.
5. Stir the mixture, top with feta cheese, and serve.

Teff Polenta
Flavored with sweet juicy tomatoes, green bell peppers, fresh basil, and garlic, this teff dish is an irresistible summer repast. Serve plain or garnished with grated fontina, Parmesan, or Manchego cheese, or sliced rounds of chèvre.

Yield: 4 to 6 servings

2 cups water
2 tablespoons extra virgin olive oil
8 cloves garlic, thickly sliced
1 cup coarsely chopped onions
1 cup coarsely chopped green peppers
2/3 cup teff
1/2 teaspoon sea salt
2 cups coarsely chopped plum tomatoes
1 cup coarsely chopped fresh basil

1. Bring the water to boil in a teakettle or small pot.
2. Heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté, stirring occasionally for 5 minutes, or until the garlic is fragrant and the onions begin to soften.
3. Add the peppers to the skillet, and sauté for 2 minutes, then stir in the teff. Add the boiling water and salt, and bring the ingredients to a boil. Stir in the tomatoes and basil.
4. Reduce the heat to low, and simmer covered for 10 to 15 minutes, stirring occasionally, until the teff is soft and most or all of the water is absorbed. Adjust the seasonings, if desired.
5. Transfer the mixture to an unoiled 9-inch pie plate, and let cool for about 30 minutes.
6. Slice into wedges and serve.


Artist Leslie Cerier takes to the Road teaching Organic Gourmet Gluten Free Cooking and more
September 9, 2008

Lots of exciting news!

I am on my way to New York City to teach 2 classes at the Natural Gourmet Institute for Food and Healing. Then on Monday the 15th, I will shoot a 2 and half-minute PBS segment on cooking with Quinoa. September 18&19, I head up to Rhode Island to cook and present recipes at a Gluten Free Grains Summit with gluten free grains: teff, quinoa, amaranth, and millet. Back home on the 20th to do a local cooking demo at the Garlic and Arts Festival: cooking some recipes from my latest cookbook, Going Wild in the Kitchen at 2:30PM. These recipes will feature garlic: Chinese Black Rice with Coconut Milk and Garlic and the other recipe is Quinoa, Garlic and Feta. Then on Monday, I will cook for a personal chef client. Tuesday, I will get a great massage and get ready for teaching cooking classes in my home kitchen on the 28th.

Somewhere in there, I will create some new photographs, too!

Here is the info on my upcoming cooking classes. Please register soon, early bird discounts! Class size is limited.

Hands On- Vegetarian cooking classes with the Organic Gourmet, Leslie Cerier

Salad Dressings and Dips with Fresh Herbs
Sunday September 28th 1-4PM class cost is $65 or $50 if I receive the check by Sept 14th
“Asian Cilantro”, “Zesty Parsley and Scallion”, “Sweet Basil”, “Creamy Garlic”, “Cilantro-Olive” are some of the delicious, versatile dressings and dips that we will make together. Come learn how to mix and match fresh herbs to make flavorful, quick and easy recipes that are rich without being loaded with fat.

Vegetarian Express: Great Meals for the Time-Pressed New Class!
October 5th 1-4PM class cost is $65 or $50 if I receive the check by Sept 21st
What would you say to nutritious whole grains that cook in 20 minutes? Add seasonal vegetables, some fast-track protein (think nuts, seeds, lentils, tofu, seitan) and voilà, dinner is served – a balanced, ethnically-inspired meal that’s outrageously good and so easy to prepare. You’ll get time-saving tips and discover how to effortlessly vary grain recipes using different cooking liquids (like vegetable stock, wine or coconut milk) and a palette of spices. African-Spiced Coconut Teff & Red Lentil Stew with Collards & Yams; Gingered Tempeh & Shiitake Sourdough Sandwiches with Mesclun Mix; South American Red Quinoa with Green Beans, Pumpkin Seeds and Chiles; Coconut Curried Seitan with Carrots, Cabbage & Mung Bean Sprouts; Jade Rice Vegetable Pilaf with French Lentils & Toasted Walnuts; Asian Vegetable Stir Fry with Bhutanese Red Rice and Spicy Peanut Tofu; and Corn Grits with Sautéed Onions, Kale & Optional Grass-Fed Artisanal Cheese.

Great Grains in the Morning NEW CLASS!
October 14th 10AM-1PM
class cost is $65 or $50 if I receive the check by Sept 30th

Soaked, steamed, delectably baked or griddled, what could be better for breakfast than whole grains? These powerhouses – loaded with vitamins, minerals, fiber, and antioxidants – offer ready energy, great taste, and protection against many diseases. Leslie has reinvented old favorites for this fun, informative class and added new ones that might surprise you – like teff, a tiny grain that can replace eggs in baking, and high-protein amaranth. You’ll meet super foods like goji berries and maca to pair with grains for added flavor and nutrition. And Leslie will show you how to mix and match ingredients for infinite seasonal variations. Recipes may include: Power Porridge with Oats, Amaranth & Goji Berries; Vanilla-Scented Bulgur with Dried Cherries & Toasted Walnuts; Coconut, Pecan & Flax Seed Granola with Freshly Made Almond Milk; Teff Banana Pancakes with Extra-Virgin Coconut Oil & Strawberry Sauce with Optional Yogurt; Blueberry-Maca Corn Bread; and Lemon-Poppy Seed Muffin Cake.

Eating Your Way to Stronger Bones
Nov 16 1-4PM class cost is $65 or $50 if I receive the check by Nov 2nd
An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral – beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increase our calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies.

Please mail checks to Leslie Cerier
58 Schoolhouse Rd
Amherst, MA 01002

Leslie Cerier is a gourmet organic chef, caterer, cooking instructor and the author of Going Wild in the Kitchen and other cookbooks. Leslie develops recipes for organic food companies and individuals with food sensitivities, has a deep appreciation for sustainable agriculture. Leslie is also a passionate and award winning photographer. Please visit her website is