Roastin’ and Toastin’ at NGI

Yesterday was our final lesson in basic cooking techniques. We focused on roasting, toasting, baking and broiling. What is the difference between roasting and baking? The truth is, they are basically the same thing but roasting is applied to savory items whereas baking is the appropriate term for sweeter items. Which sounds more appealing, roasted or baked chicken?

We roasted carrots, parsnips, potatoes and shallots…


Acorn squash (look how pretty our squash was!)…

Red peppers and garlic to make a roasted salad. (I’d never had roasted garlic before and it is delicious as well as super easy!)…


and roasted eggplant to make babaganoush…

To go with toasted pita chips.

We also made baked apples stuffed with chopped raisins, walnuts and cinnamon. Our instructor, Chef Céline told us how her parents were hippies and didn’t let her eat sugar, so her mom would make her baked apples for dessert instead. They were very sweet and definitely satisfied my sweet tooth with no added sugar!

My second week at the Natural Gourmet Institute was even better than my first. I’m so happy to have met all these amazing people and am looking forward to learning even more together in the upcoming months!



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