Who knew we had a lab devoted to cooking at Cornell?  I had no idea!

At the cooking workshop event this afternoon, we walked to a lab in MVR and then got to work baking, sautéing, chopping, and mixing as we put together 10 simple dinners. The workshop was meant to give us some ideas of easy and cheap dinners to make when we no longer have a meal plan, and we cooked up quite a variety of dishes.  Included in the menu were salmon filets with ginger-garlic soy sauce and quinoa stuffing, beef chorizo tacos with cabbage slaw, stir-fried tilapia, dill and scallion lettuce wraps, among other deluxe but easy-to-make meals.

I absolutely love to cook, so this Rose Scholars event was my favorite one so far.  I find cooking relaxing and fun, but I rarely have a chance to make anything during the semester.  In addition to the hands-on part of the workshop where my partner and I made beef chorizo tacos with cabbage slaw, I also learned a couple new cooking skills.  Prof. Emily Gier demonstrated the best way to chop an onion so that the pieces are the same size, how to ensure that biscuits are the right texture, and how to make the perfect omelette.

This event was the highlight of my week, and I look forward to making some of the recipes when I’m here over the summer.