Melissa's Kitchen, Inc.

11/01/2024

New email sent this morning! If you’d like to receive my emails please comment below or message me.

Happy November!

With Halloween behind us, I know many of you are starting your holiday planning. Here’s a quick update on my November plans:

Sourdough bread and stater:
I will be taking a break from producing and selling sourdough bread this month. If you need a sourdough starter, just send me a message or email.

Rosemary & chipotle nut mix:
I’ll be making my popular sweet and savory rosemary and chipotle spiced nut mix the week of November 18. Last year, I made nearly 50 pounds in just a few days! You can purchase the nut mix on Hotplate (link below), so please check it out and sign up for alerts from my site. Pickup/delivery will be available in Downers Grove, and I will also ship a limited number of boxes within Illinois for Thanksgiving delivery. Ordering will start November 8 on Hotplate.

Classes:
I recently hosted a private canning class, which was a blast! We made Chicago-style giardiniera with end-of-season veggies. I’m still offering private cooking classes for groups of 4-8 in host kitchens. Sourdough bread is a popular choice, but I can customize a hands-on or demonstration class to fit your group’s interests. November is fully booked, but I have weekday availability in December. If you’d like to host a class, please email me at [email protected] for details and pricing.

Save the date:
I will be teaching two classes at the Lincoln Center in Downers Grove in January! On January 22, I’ll offer a regular sourdough bread class, and on January 29, a gluten-free sourdough bread class. Both classes will be in the evening. Sign-up will be available through the DG Park District’s Winter Guide, which will be released the week of November 4.

Thank you, as always, for your support!

10/24/2024

I recently read a great book on sustainable agriculture. The author takes us on a journey to six locations around the globe, including one in the United States, showcasing how farmers are using regenerative practices to restore land damaged by deforestation and monoculture (the practice of planting a single crop). It’s alarming to see the impact of industrial farming and deforestation on climate change. The realization that infertility and famine are largely man-made issues is striking; if we don’t change our practices, this could be our future.
 
If you’re new to the connection between farming and the environment or the concept of regenerative agriculture, this book is an excellent introduction. It’s a quick read filled with inspiring stories of farmers who are combating hunger and boosting local economies through sustainable farming methods.
 
An aside for my bread making friends, one of the sustainable grains discussed as a perennial replacement for wheat is Kernza...I’m on the lookout for some flour to use as a replacement for whole wheat in breads.

10/23/2024

Check out this great new cookbook for holiday entertaining: “Salty, Cheesy, Herby, Crispy Snackable Bakes” by Jessie Sheehan! This cookbook is packed with easy savory appetizer and snack recipes perfect for upcoming festive gatherings.
 
I recently attended a book signing at my favorite bakery, Mindy’s, where I sampled some of the delicious dishes featured in the book. One standout was the gorgonzola fig jam drops—essentially a jam-filled shortbread that I loved!
 
You’ll also find a variety of mouthwatering recipes, including savory pumpkin bread, chorizo, Manchego & date scones, and hot pepper jelly & cream cheese stuffed muffins, among many others. These recipes would be fantastic at your Thanksgiving celebration - you could also buy a copy of this cookbook as hostess gifts for the holiday season.

10/22/2024

New email list! Yesterday I sent my first Melissa’s Kitchen email list to customers and supporters 😊 If you’re interested in getting updates on classes and product sales please check your inbox and make sure it’s not in your spam folder. The email came from [email protected]. Didn’t get an email? Send me a message with your email and I’ll add you to the list. Thank you!!!!

10/09/2024

Here’s my go-to stack of reference books for preserving the bounty of my garden. With limited gardening and farmers’ market time in the Midwest, now is the perfect time to start canning! If you’re interested in learning how to can but aren’t sure where to start, feel free to reach out—I’d be happy to teach you.
1. So Easy to Preserve by the Cooperative Extension of the University of Georgia: When I first started canning, I kept hearing about this book. It’s considered the definitive guide to food preservation from a state extension service perspective. It covers everything about canning, pickling, freezing, and drying. The recipes are simple and reminiscent of those your grandmother would make.
2. Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving, and Drying What You Grow: The title says it all! This book is perfect for gardeners who find themselves with an abundance of produce and need inspiration for how to use it up.
3. The All New Ball Book of Canning and Preserving: This updated version of a classic canning book provides safe and current practices for home canning. Ball is a trusted name since they’re likely where you buy your jars and lids. This book includes all the recipes you need, with traditional recipes updated for modern tastes.
4. The Preservation Kitchen by Paul Virant: Written by a talented chef from the Chicago area, this cookbook is ideal for those looking to elevate their preservation skills. If you’ve dined at one of Paul Virant’s restaurants, you’ve likely enjoyed something preserved. The recipes are delicious and include both volume and weight measurements, catering to chefs and advanced home cooks.

10/07/2024

Fresh sourdough bread will be available for pickup in Downers Grove this Friday! To order, please visit my Hotplate storefront—link is in my bio.
I also have dried sourdough starter available (both regular and gluten-free). If you’re not local but would like the dehydrated starter shipped, I’ve added a shipping option on Hotplate. Please note that I can only ship within Illinois.

10/05/2024

Simple Knife Sharpener by Smith’s - I discovered this handy little tool from a pastry instructor in culinary school. This basic knife sharpener is affordable—just $3-4 at Menards and $6-7 at a certain popular online retailer. I recommend it to my cooking students and keep one in my knife kit. I’m also sending one to my college kid, who asked me to bring my electric sharpener when I visit this weekend (❤️❤️❤️). This would make a perfect stocking stuffer for the cooks in your life!

10/03/2024

Garden Focaccia Party!  I have a fun new class to offer this October: Make Your Own Garden Focaccia Bread!  Since we’re having an extended summer in the Midwest, let’s celebrate!  Whether you’re part of a book club, a cooking group, or just looking for a unique night with friends, this is the perfect twist on a traditional gathering!
 
Here’s how it works: I’ll bring a big batch of focaccia dough and an array of fresh-cut veggies to your kitchen.  Everyone gets to craft their garden focaccia in a disposable aluminum pan.  Each guest will leave with their own freshly baked masterpiece to enjoy at home!
 
I’ll share recipes and focaccia-making tips so you can recreate this beautiful bread at home.
 
Want to schedule a class? Message me for pricing and scheduling (Monday-Thursday).
 

09/24/2024

09/17/2024

This cookbook would make a fantastic stocking stuffer! I was surprised to hear on the Today show this morning that people are already shopping for the holidays. That’s amazing and not happening in my household!
 
Yesterday, I took some time to organize my cookbooks and set aside “Saucy, 50 recipes for drizzly, dunk-able, go-to sauces to elevate everyday meals” by Ashley Boyd. My son, who has just graduated from college, glanced through it and said, “This is a great book.” I agree with him—he’s the ideal audience for it.
 
What makes this cookbook great? It’s a compact collection of essential sauces, including remoulade, chimichurri, mole, teriyaki, ranch, and much more. The book straightforwardly presents these recipes with simple instructions, making them perfect for enhancing a basic meal of protein and veggies (which is so easy to cook in the air fryers that everyone loves).

09/13/2024

Sardine toast lunch…I’m a little late to joining the “tin fish” food trend but today I finally used up the sardines I purchased at this summer. I’m in a “clean out the pantry”, freezer etc. phase and made a yummy lunch crostini with:
- toasted sourdough bread
- walnut & garlic dip (recipe from )
- fresh tomatoes from .westmont
- kosher salt
- delicious sardines from
- fresh chopped parsley from my garden &
- a squeeze of fresh lemon

We’re having an extended summer in the Chicago area…this is a great happy hour app and would taste so good with a class of rose or crisp white. Enjoy!!! ☀️🍷🐟

09/11/2024

09/06/2024

Basic culinary knife skills...Last night, I had the pleasure of teaching my first knife skills class! We learned how to hold a knife (yes, this is a thing), the importance of sharpening, and the basics of dicing, julienning, chopping, and cutting in a chiffonnade. We sliced strawberries, diced apples, diced and julienned potatoes and carrots, learned to bias cut celery & green onions, and sliced & chopped green peppers. We even learned to “supreme” a fresh orange. 😅🍊
 
I had fun teaching this class and hope to teach others about basic culinary knife skills!!! If you’re interested in scheduling your own private two-hour class, please message me. Classes take place in your kitchen and are perfect for groups of friends, new cooks, and/or cooking clubs. Don’t miss out on this opportunity to learn a valuable life skill and have fun at the same time!

08/22/2024

I love this picture…happy cooks smiling in the kitchen 😁

I’ve received several messages this week about lessons and classes…everyone must be getting into a schedule now that summer is on the downswing! Here’s what I have available right now:

- Group sourdough classes (info is pinned to the top of my feed but I’ll repost and add to my highlights as well)
- Private instruction for 1) new cooks, 2) jam-making, and 3) canning
- Late January ’25 sourdough classes at the Lincoln Center (one GF only, one not)…info will be in the Downers Grove Park District’s winter guide.

More to come as I get organized and in my own school year routine…I’m looking forward to producing some food for sale as well. More to come on that!

08/17/2024

Protein!!!  This week I started teaching another college student some of the basics so she can cook healthy dairy free meals in college.  Yesterday we went over proteins…in two hours we made a few stir fries with chicken and pork, pan roasted a marinated chicken breast, cooked up ground beef taco meat, roasted fresh Atlantic salmon with herbs and lemon and tried my favorite easy (and always in the fridge) protein, chicken apple sausage.
 
This is the one class that seems to really be needed with everyone who wants to learn to cook.  We cover some of the basics about sanitation (SOOO important!!!), options in meat cuts, cooking techniques and cooking temperature.
 
Most college kids are heading off to school now but if you have someone with a later September start, reach out and let’s do some lessons!  I’m flexible in terms of what we cover and number of lessons.  Two-hour sessions really work best as that gives us enough time to talk through everything and cook.

07/18/2024

Weeknight bread class…I had the pleasure of teaching this group of friends how to make sourdough bread last night! One thing I really enjoy about teaching this class is that it brings friends together to socialize but gives everyone an opportunity to learn something new. This class is hands on…we each make our own loaf of bread but as bread needs time to rest & ferment, there’s plenty of time for socializing too. 😊

Please reach out if you’re interested in scheduling a class and I’ll provide you with all of the class details.

07/16/2024

Private cooking lesson notes…I just finished up a series of private lessons with a lovely college student who wanted to learn to cook for herself in her apartment this fall. Every week we focused on a different food group and learned some simple cooking methods along the way. I provide class notes and pertinent website links, meal ideas & recipes.

If you have a college student, the countdown to moving day has begun! We still have a few weeks left for lessons if you have someone wanting a crash course in cooking for themselves. I’m happy to customize everything covered. Message me for details. 😊👩‍🍳👨‍🍳

06/26/2024

Sourdough basics…at home bread bread-making classes are back!!! After a short break, I’m back to teaching. Several friends/followers have asked about classes so here’s the deal: I’m teaching at-home classes in July & early August. Get a few friends together, pick a date, and let’s make bread together! There’s something about baking your loaf of bread…it just makes people happy!!! This is a perfect summer activity for kids on summer break and families looking for something different to do together.

06/19/2024

Cooking lessons for newbie cooks (or anyone who wants to learn!)
 
Have a college student or young adult who wants to learn the basics? Let me teach them to cook!!! I’ve been working with this lovely college student on cooking the basics, so she’s equipped to cook healthy homemade meals in her college apartment this fall. Here’s what we’ve been working on:
 
Class 1
- Knife skills & sharpening
- Vegetables (sautéing, roasting, steaming)
 
Class 2
- Proteins (how to select, basic cuts/options)
- Meat cookery (sautéing, pan frying, roasting, how to tell when meat is done)
 
Class 3
- Grains & starches (pasta, rice, quinoa, oatmeal etc.)
 
Class 4
- Egg cookery (omelet, fried, hard boiled)
 
Class 5
- Taste & flavor
- Composing meals, meal ideas, simple recipes
- Oils, vinegars, store bought sauces, spices
 
Details:
- Each class is approximately 2 hours long.
- Private classes take place in student’s home kitchen with one or two students (pair up with a friend!!!).
- Classes are customizable for food allergies/sensitivities and eating preferences.
- I supply all ingredients needed for each cooking lesson. Most ingredients will be sourced from a grocery similar where they’ll be able to shop at school.
- Class notes & simple recipes will be supplied for every class that incorporate basic skills learned.

06/13/2024

Just for fun I'm going to start posting reviews of cookbooks on my Melissa's Kitchen Goodreads account. Please follow along!

Sign up to see what your friends are reading, get book recommendations,and join the world’s largest community of readers.

06/10/2024

Jam season! Yesterday I made my annual batch of strawberry rhubarb jam using farmers market strawberries and rhubarb from my neighbor’s yard (thank you 😊). Ever wanted to make jam at home but intimidated by the canning process? Let me teach you!!! Message me if you’re interested.

06/09/2024

Catering…I’ve had several people reach out about catering so I feel like it’s time to put this out there.  Unfortunately, I’m taking a pause on catering jobs for the foreseeable future.  To be honest, I have a love/“hate” (more like “dislike”) relationship with catering jobs.  I absolutely LOVE coming up with custom menus that go with your event themes and dietary restrictions.  Need a unique menu and recipes?  I’m your gal!!! 
 
On the flipside…catering jobs are a lot of work, very physical and are stressful to get timing and temperature control just right.  To do it well, I really need a team to help me and a dedicated and affordable space to make it work financially.  That all being said, I’ve decided catering isn’t where I’m going to focus my energy.
 
Thank you, friends, family and followers, for supporting me on my culinary journey!!!

06/08/2024

Seeking inspiration! If you can’t guess, I’m a cookbook lover. I love flipping through cookbooks for ideas, inspiration and flavor combinations. Right now I’m working on a fun new project with a client who is gluten and dairy free. We’re learning how to cook the basics & I’m putting together some simple recipes that she can use when she’s cooking on her own!