January 2020 Class

January 2020 Class

I hope this New Year, and new decade, finds you well. I've been doing a lot of reflecting and looking back over my life, trying to see what I want to focus on in the new decade. I realize that I have always been a consummate party planner, organizer, and entertainer. I love gathering people together around good food and wine. That is what I want to focus on this decade, sharing with you my tips & tricks for easy, and elegant entertaining. This is what my classes are all about, helping you by providing a menu that is delicious and has recipes that have a great make-ahead component so that you are out of the kitchen and enjoying your family and friends and, hopefully, doing lots of entertaining.

This menu is just the perfect thing to start off your new year! All these dishes can be made ahead, so that the day of your party you just reheating things. Perfect for Super Bowl, or a soccer match or just a Sunday afternoon. Inspired by my travels to Italy, these recipes are not only good, they are life changing….well at least they changed my life! The first time I tasted them, I knew I had to learn how to make them.

So what are we cooking:

Bagna Calda, with Vegetables
Bagna calda, translates into “hot bath” And that is what we are going to make: a hot bath of good olive oil that has been infused with garlic and anchovies. It is sublime, not fishy, and has a fantastic umami flavor to it. The first time I had it was when I did my externship at Rex Il Ristorante in Los Angeles, a million years ago… .we served a beautiful roasted pepper with the bagna calda drizzled over the top. I had never tasted anything like it. The sweetness of the pepper, the salt-and-garlic combination of the sauce….it was unforgettable! I have been crazy about this appetizer for years. You can serve it like this a first course or use it as a dip on a platter surrounded by raw and cooked vegetables….or even drizzle on a salad!.

Lasagna Bolognese:
You have never had lasagna until you've had this lasagna! Made with layers of spinach pasta coated in a meaty ragú, creamy beschimella/béchamel sauce and just a sprinkle of Parmigiano-Reggiano cheese. There are no copious amounts of ricotta, mozzarella or tomato sauce. This lasagna has a dense mouth feel, but light, yet so satisfying in the stomach. It is in my opinion a culinary master piece.!! I took classes in Bologna and learned from ladies that shared with me their secrets and, if I do say so, I think I did a good job in replicating it here at home. I’m sure this will soon be a family favorite. In fact, it is now a “required” stock item in our family refrigerator!

Salame di Cioccolato, Chocolate Salami:
This incredibly delicious cookie has no pork or salami in it, but get it’s name for its shape, which looks jut like a salami. When I first spotted it in a Bolognese bakery, I knew we had to try it. I asked the ladies for a piece, and she questioned me “just one?” Well, I went outside with the cookie and my family just devoured it. I went back into the bakery and had to order more!! The ladies just laughed and said “We told you!” Here is my version: chocolate studded with tea biscuits, almonds, and pistachios. It’s not too sweet and the nuts and cookies give it an irresistible crunch that will have you asking for a second slice to!

Here is to a delicious 2020!! Happy Cooking.

December 2019 Holiday Class

December 2019 Holiday Class

Whether it is Christmas, Hanukkah, New Year's or just a special weekend with family and friends, this really is the perfect menu for entertaining. It’s elegant and celebratory, but easy because of all the make-ahead components, so that on the day of your entertaining, you're just putting things together, rather than doing all the preparations at once. And, as with most of my menus, my inspiration comes from traveling. This time I was inspired by a recent trip to my favorite region of Italy, the Emilia-Romagna, and cooking with my good friend, Elena in her kitchen.

So what are we making….

Orange, Fennel, Black Olive Salad with Citrus Vinaigrette:
This salad really hits all those magical taste bud notes! You have the sweetness of the orange, the crunchy anise flavor of the fennel, and the saltiness of the black olives….all tossed together with a lovely citrusy vinaigrette! I love how bright all the flavors are and it really is the perfect way to start or end your meal.

Potato Dauphinoise:
Imagine taking a bath in a milky creamy mixture infused with thyme and garlic! Well that’s what we do to these potatoes. This traditional gratin come for the region of Dauphine, France and is simple to prepare and just so darn good! This dish is the perfect accompaniment to almost any roasted meat. The potatoes absorb all the creamy goodness and are irresistible to me. Honestly, I could eat the whole dish myself!

Pork tenderloin stuffed with Spinach, Ham and Cheese:
I must admit, when Elena and I were making this dish, I was struck at how easy it came together….and it took so little time too! The fact that it is so good and satisfying makes this a new “go to” recipe for all occasions. The pork tenderloin is "butterfly” cut and then pounded thin. ( you can have the butcher do this!) Layer slices of the Prosciutto d’ Parma on the pork then top with beautiful sautéed spinach and a sprinkle of Parmigiano-Reggiano cheese. The pork is rolled, trussed, and roasted. Carving reveals the beautiful filling inside. Topped with a simple pan sauce, it is a show stopping main dish that looks very impressive and it seems like it took a long time to prepare, but actually it’s quite easy and can be prepared ahead and just cooked at the last moment!

Candy Cane Cheese Cake:
I just love the cool, refreshing taste of peppermint. It one of my favorite holiday flavors. Any time I can work it into a holiday dessert, I am so excited. This is my Mom’s classic cheesecake recipe that we have decked out for the holidays. We started with a chocolate cookie crust, a creamy cheesy filling that we infuse with peppermint extract to give it a slight peppermint kick. Topped with crushed candy canes, we add a final crunchy peppermint note and a nostalgic splash of red and white, which makes this cake so Christmassy!

Wishing You & Yours a Delicious Holiday Season!

November 2019 Appetizer Class

November 2019 Appetizer Class

As some of you know, I love to travel and, while traveling, I love to try the local cuisine and get inspiration to try and replicate a dish when I get home. Inspired by our recent travels to Morocco and Spain, two favorites made it onto our 2019 Holiday Appetizer menu! Can you guess which ones??

You can make all five recipes and throw a wonderful aperitivo cocktail party, or each recipe is perfect on its own if you need something to take to a holiday party, bunco, or just for yourself! All of these recipes have a huge make-ahead component, which is something I strive to do in all my recipes and menus to help make entertaining so much easier. They can be doubled for a crowd and are easy to transport, making them the perfect way to start a party.

Lamb Briouats:

The lamb is spiced with cumin, paprika, and cinnamon. It is slightly spicy and slightly sweet at the same time. They are traditionally wrapped in pastr but I thought wrapping them in phyllo dough makes them cute, quick and easy to make. They freeze beautifully so you can make a bunch of them ahead and have them at the ready. Once baked, they are crispy and crunchy and are sure to become as big a hit to you and your guests, just as they were to my son Peter who had them at almost every meal we had at the El Fenn in Marrakesh.

Zaalouk, Moroccan Eggplant:

My newest obsession! Zaalouk, means in Arabic to smash or purée. The eggplant is roasted and then added to tomatoes that have been cooked down into a jam-like consistency. Spiced with cumin, paprika, and a dash of lemon, it is a positively addictive dip served with pita or crackers. But it is also equally delicious as a spread on sandwiches or eaten as a cooked salad. Even if you don’t like eggplant, I’ll bet you’ll love this dish!

Butternut Squash Soup with Spicy Pepitas:

Have you ever served soup as an appetizer? As we learned in Spain, It’s the perfect little morsel to satisfy your hunger, but not get you or your guests too full. My favorite fall soup is butternut squash. Sautéed onions, squash, apple and sage are puréed into a creamy consistency….but there’s not a drop of cream in it! Top with spicy pepitas to add just a little extra pop of flavor and crunch and be sure to make and extra batch of them, as they are an excellent snack on their own!

Goat Cheese Truffles:

I’m always joking that I’d rather have cheese than chocolate for dessert. And this is my inspiration for this dish. It’s all in the presentation. Goat cheese is combined with a little Greek yogurt and herbs d’ Provence, then rolled into “truffles” and then coated with a variety of fun and different toppings. To serve them, we place them in little paper cups as you would a truffle. Serve with crostini’s or crackers, they are the perfect way to begin or end your meal.

Chocolate Pearls:

These little gems are slightly chocolate-y, but not too sweet, and are the perfect way to end a meal. They are so easy to prepare! The batter is made ahead, and then you roll the cookie in King Arthur pearl sugar to give them a beautiful crunchy white appearance like a pearl. Be careful! they will become as rare as pearls as they will disappear off your table!

Wishing much joy & gratitude this holiday season!

February 2019 Class - Mardi Gras

February 2019 Class - Mardi Gras

Mardi Gras (when translated from French means Fat Tuesday) is the celebration the day before Ash Wednesday which kick off of Lenten season. It seems everyone has a little Cajun in their soul, and likes to celebrate Mardi Gras by getting a little crazy and indulging in great food, drink, and fun! This menu is a perfect for such a celebration. All three dishes have a great make-ahead components that make them ideal for entertaining and cutting loose. But are recipes that are classic dishes that you can serve any time of the year for any celebrations

So what are we cooking?

Crabby Crab Cakes

These crab cakes are filled with beautiful lump crab meat, with just a little bit of breadcrumbs and an egg to just lightly blind them together. They are then sautéed and the best part can be made ahead then reheated just before serving. We are pairing them with a homemade remoulade sauce, a spicy traditional French dipping sauce that will make you want to dip everything in it and that is sure to kick-start your party!

Shrimp Gumbo

This is a classic Louisiana stew. Every good, Southern girl has her own recipe, and this is my take on it. I like to keep is classic by combing the “Holy Trinity” of green peppers, onions, & celery then sauté them along with okra and Andouille, a spicy Cajun sausage add some tomatoes and stock and pow you have gumbo! This flavor packed base of the stew can be made ahead, and even frozen! Right before serving you just add some beautiful Gulf Coast shrimp, and serve it over fluffy, white rice. Add a dash of hot sauce and a sprinkle of file and voile a gumbo that is sure to warm your stomach and your heart.

Chocolate Bread Pudding

There is no better way to end your celebration than this densely chocolatey, gooey pudding. Serve it warm dusted with confectioners sugar it’s an absolutely a chocolate lover’s delight. As my children will attest to, if there is any leftover it makes for an excellent breakfast the next day! 😜

As they say in New Orleans, “laissez le bon temps rouler.” Let the good times roll!

 Here’s to celebrating all season long.

Happy cooking

Nancy