Virtual LIVE Cooking Demo for Calix, Inc.
Online cooking experiences are a great way to learn everything from mis en place to plating - all from the comforts of one's own home.
This week, I conducted a LIVE cooking demo for 50 executive clients of Calix, Inc., a leading software platform, cloud, systems and services provider. During the 90-minute Zoom session hosted and moderated by Calix CEO Michael Weening, I showed the group how to make Meyer Lemon Drop cocktails, Kale Caesar Salad, Linguine with Clams, and Pasta Limone - all recipes from my 100th and New York Times Best Selling Book, MARTHA, THE COOKBOOK: Lessons and Stories from My Kitchen. I also shared lots of cooking tips and answered a variety of interesting questions from participants.
Enjoy these photos.
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- I hope you’re all cooking the delicious dishes in my 100th book, MARTHA, THE COOKBOOK! This book has received such a great response – I know you will want to read it cover to cover and cook every single recipe.
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- Before the virtual session began, I greeted everyone online through Zoom. The demo was conducted from the kitchen of my farm’s guest house. This kitchen is roomy, filled with light, and has a large counter for prepping and showcasing all our finished dishes.
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- It was so nice to meet such enthusiastic participants.
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- I start by making a refreshing Meyer Lemon Drop cocktail from my book. This is called a champagne coupe or a champagne saucer. It is a stemmed glass featuring a broad, shallow bowl. For the drink, the rim is dipped in sugar.
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- First it is dipped into a shallow plate of lemon juice and then into a plate of sugar.
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- The cocktail includes vodka, Cointreau, Meyer lemon juice, and Meyer lemon syrup shaken in a cocktail shaker with ice until it is cold and then poured. I also added a strip of lemon zest into each glass with ice.
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- Next, I prepare the Kale Caesar Salad – also from my book. Here I removed the crusts from a loaf of brioche and cut it into cubes to make croutons. It’s so easy to make one’s own – just toss the bread with olive oil, butter, salt and pepper and then bake until crisp.
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- And here’s helpful tip – to remove the Tuscan kale ribs I just pull the leaves through the hole of a cooking tool, such as this measuring cup.
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- It really comes out so easily, give it a try. All the participants loved the idea.
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- Then I chiffonade it, meaning I cut the kale into the thinnest crosswise strips.
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- The kale is placed into a bowl and tossed with the traditional Caesar dressing, given in my book, and finely grated Parmigiano-Reggiano cheese.
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- It’s all topped with a generous amount of the homemade croutons.
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- To make the Linguine with Clams, I start by cutting the garlic into very thin slices and heat it in a straight sided skillet with butter until golden brown.
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- I add the tomatoes and other ingredients to the skillet and let soften for a few minutes. Wine is added along with clam juice – all according to the recipe.
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- And then the clams are added and cooked until just opened. One of the participants asked what kind of pans i use… I said, “Martha Stewart pans, of course.”
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- The clams are removed and plated over a bowl of pasta cooked slightly less than al dente.
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- For those with seafood allergies, one can also prepare my Pasta Limone – one of my favorite pasta dishes. It is great with any pasta. I like bucatini or angel hair.
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- And that’s it – the entire meal was cooked in about an hour, including lots of questions and story sharing.
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- The nutritious Tuscan kale Caesar Salad…
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- The Linguine with Clams…
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- The Pasta Limone…
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- And for dessert, I made my rendition of the Atlantic Beach Pie.
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- Here I am with Molly Wenk, who has helped me with many television and video cooking shoots over the years. It was a fun demo and a great way for participants to cook along with me from the comforts of their own homes. Thanks for having me join you, Calix. And don’t forget to pick up a copy of my book, MARTHA, THE COOKBOOK.
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