Thursday, March 19, 2009

Cooking Class- Three appetizers

Apple and Fennel Slaw with Dijon Vinaigrette Candied Bacon Crostini
Fresh Spring Rolls with Sweet Chili Sauce

Curry Chicken B'stilla with dusted powder Sugar

This pass Friday I headed on out to Bellevue to teach 7 lovely ladies three appetizers.
It was a two hour class so we had to work quickly. I started with the Chicken B'stilla. I taught them how to work with phyllo dough successfully. Showed them how to roll up a B'stilla in a "flag like" fashion, bake and present on a beautiful platter with a little powder sugar. Delicious! Second we rolled into what I like to call the BLC. Candied bacon crumbled onto a yummy combination of fennel and apple slaw with a Dijon vinaigrette placed onto of a crostini. This is my take on a BLT- the combination has a light and delicate flavor with a nice acidic back- the candied bacon ties it all in! Pretty straightforward and easily combined.
The last appetizer was Fresh Vegetable Spring Rolls. I enjoyed this the most because all of the party participants took turns rolling up the rolls. It was very satisfying to watch them learn something new and enjoy themselves .
Every time I do ones of these cooking classes I get such a sense of satisfaction to be able to teach people new ways to cook. To share what I know with others and to watch them learn. I truly love it!

Tuesday, March 17, 2009

Bellevue Safeway Appetizers

Getting Started!
Hoison Ginger Pork on Cucumber with Peanut and Cilantro

Orange Soy Braised Pork Sandwiches with Onion Cilantro Relish

Curry Prawn Apple and Mint Skewers

Week one-Roasted Sirloin, Marsala Onion Stilton Crostini

Monday, March 16, 2009

Rotic Luncheon

Olive Oil Poached Tuna with Warm Berlotti Bean Salad
Chorizo Empanada with Saute Chard Chorizo oil and Candied Chard Stems

Roasted Cauliflower Soup with Aleppo Butter and Walnut Pesto Crostini

Asparagus and Potato Salad with Tarragon Vinaigrette with Almonds Panner and Pancetta

Tuna Poaching Away

Chorizo Oil, Aleppo Butter and Clarified Butter

Saturday, November 1, 2008

Rotary Auction Dinner

Oh to have parents that sell your services! My parents "auctioned" me off in a rotary auction. I was "bought" by a doctor in the Mount. Vernon area. The dinner was for six people.
I started with a grape and brie b'stilla to get their appetites stimulated. I followed with a roasted beet salad, quenelle of goat cheese and broccoli sprouts. Next course was seared scallop with crispy prosciutto fresh fennel relish and orange gastrique. I thought we needed a palate cleanser in there so I made a chilled rhubarb soup. The next course was a pappardelle pasta ( which I made from scratch of course), fresh asparagus spears, parmesan curls and a nice light lemon butter sauce. The main course was slow braised organic beef cheek with a cold snap pea salad. Wow! The contrast of the deep color of the beef cheek with the vibrant snap pea salad made for a striking combo!
The dinner went famously and much wine was drank by all!

Saturday, October 25, 2008

Cooking class- How to French and cook a lamb rack

This past week I was hired to teach six people how to French ( the process of making the lamb rack bones all clean and shiny) lamb rack and cook it.
Also included in the class was two side dishes of their choosing. They picked handmade butternut squash ravioli with a sage butter sauce and sugar pumpkin risotto with arugula.
After cleaning the lamb we assembled our topping for the lamb. Chopped roasted pecan, currants and blood orange zest. After browning, we packed our topping onto our lamb racks and popped them in the oven. We served our lamb on a bed of mixed endive and radicchio. We drizzled our pomegranate sauce that we made from scratch with a lamb stock base over our platter of lamb rack which made a beautiful presentation. Delicious!
The best thing about teaching classes like this is to watch people learn. One gentleman learned he had been cooking his risotto to long while another woman learned the importance of cooking off and preparing certain ingredients before the assembly of the dish. All of them learned the importance of timing when it comes to planning and preparing a menu.
What a great group of people to be able to teach something I love!
Next class is the preparation of Sable fish.
Pictures to come!