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!

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

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