Hide messageView More

Coronavirus (COVID-19) Health and Safety Guide

ASERT has compiled resources for those with autism and those who care for people with autism relating to the current COVID-19 outbreak.

Read More

Good For Your Soul: A Cooking Show

Join the community chefs and home cooks as they each show  how to cook up a meal that will be delicious and soul warming.

About this event

Join them as their home chefs show them how to cook a meal that will be delicious and soul warming. Every Wednesday at 6pm EST one of the hosts will show their a favorite meal that is healthy, tasty, and easy to make, using what you have at home.

* Please note that they do not record the programs.

Wednesday, November 17 @ 6pm EST: Join Ms. Sarah in the kitchen to make Fettuccine in Lemon Wine Sauce with Mushrooms and Cauliflower. Get ready for the holidays, they’ll be baking some Molasses Cookies too!

Fettuccine with Lemon Wine Sauce, Mushrooms, and Cauliflower (adapted from NY Times Cooking)

1 lemon

1 ½ cups dry white wine (chicken or vegetable broth, or beer)

¾ to 1½ cups heavy cream, to taste (optional)

1 pound fettuccine, linguini, or spaghetti (remember to reserve a cup or two of pasta water)

3 tablespoons butter, in pieces

3 ½ to 4 ounces Parmesan cheese, freshly grated

1 to 2 tablespoons extra virgin olive oil, to taste

Sea salt and fresh black pepper, to taste.

½ to 1 pound cultivated or wild mushrooms, like shiitakes, chanterelles or oyster mushrooms, or a combination, trimmed and quartered if small, cut in thick slices if large

(You can use vegetables of your choice, asparagus, spinach, or brussel sprouts would also be good)

Zest lemon and slice zest into matchsticks. (if you don’t have a zester you can use a cheese grater to zest the lemon, you won’t be cutting it into matchsticks if you do this. You can also forgo the zest and use store-bought lemon juice, double the amount) Juice lemon, strain and reserve. Place zest in a large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.

Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in the remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat. (If you are forgoing the cream allow the sauce to thicken and reduce)

Meanwhile, bring a large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.

Return the hot pasta pot to the stove. Pour in cream, butter and lemon juice, stir, then add the mushrooms, stir and add the the hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly. (stir in the spinach here if you are using it)

Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper. Top with the cauliflower or other vegetables. Serve with Parmesan on the side and hot pepper. Parsley if you wish

Roasted Cauliflower Head

1 Head of Cauliflower


Powdered garlic

Salt and pepper

Olive Oil

Other spices to your liking

Heat the oven to 400 degrees

Place a heavy pan (cast iron) in the oven. If you do not have a heavy pan skip this step.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt and add spices

Place the cauliflower on the hot pan in the oven, core side down, and cook until tender all the way through when pierced with a knife (or to your liking), approximately 40 minutes.

Molasses Cookies (adapted from Bon Appetit)

2 cups all-purpose flour

2 teaspoons baking soda

1½ teaspoon ground cinnamon

1 teaspoon ground ginger

¾ teaspoon ground cardamom

½ teaspoon ground cloves

½ teaspoon ground allspice

½ teaspoon kosher salt

1 large egg

½ cup (1 stick) unsalted butter, melted

⅓ cup granulated sugar

⅓ cup mild-flavored (light) or robust-flavored (dark) molasses

¼ cup (packed) dark brown sugar

½ cup candied ginger chopped (optional)

Coarse sanding, raw, or demerara sugar (for rolling, optional)

Preheat to 375°. Whisk flour, baking soda, cinnamon, ginger, cardamom, allspice, cloves and salt in a small bowl.

Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl.

Add dry ingredients to the wet slowly, mixing just to combine.

Place sanding, raw, demerara, or white sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.

Ideally, cool the cookies in the fridge for 2-24 hours before baking

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won’t be chewy), 8–10 minutes. Transfer to wire racks and let cool. (The longer you bake the cookies the crunchier they will be. For soft cookies undercook a bit)

Wednesday, November 24 @ 6pm EST: Join City Harvest in the kitchen for Escarole with Beans and Pasta**

Wednesday, December 1 @ 6pm EST: Join Chef Chevaughn in the kitchen

Wednesday, December 8 @ 6pm EST: Join City Harvest in the kitchen for Hearty Egg Burritos**

Wednesday, December 15 @ 6pm EST: Join Chefs Chevaughn, Keisha and Alex of Negus Living in the kitchen

Wednesday, December 22 @ 6pm EST: Celebrate Kwanzaa with Chef Travis!

Wednesday, January 5 @ 6pm EST: Join Love Wins Food Pantry in the kitchen!

Wednesday, January 12 @ 6pm EST: Join City Harvest in the kitchen for Spicy White Bean Dip with Tortilla Chips**

Wednesday, January 26 @ 6pm EST: Join City Harvest in the kitchen for Sweet Potato Hash**

Wednesday, February 9 @ 6pm EST: Join City Harvest in the kitchen for Oatmeal Energy Bites**

Wednesday, February 16 @ 6pm EST: Join Love Wins Food Pantry in the kitchen!

**Snap Ed Funded, presented by City Harvest. Pick up ingredients for the class at Langston Hughes Community Library and Cultural Center – 100-01 Northern Blvd. Corona, NY on the day before the show (Tuesday) 1-5pm, or Wednesday 10am-6pm. While supplies last.

Call 718-651-1100 with questions.

Sign up to get the link to join!

*Please note that they do not record the programs.

Upcoming Dates

  • Wednesday, December 1, 2021, 6:00 - 7:00 pm