June 2019 Class

June 2019 Class

Are you ready for summer? Well this menu will definitely get you in the mood! This is my take on a few classic summertime recipes. Just by saying their names, I envision a beautiful red, white, and blue summer day. I love having a group of friends over on a hot day. We fire up the grill, get a cool beverage, and get ready for fun. These recipes are perfect for entertaining. They are delicious and they come together quickly and easily. They focus on the beautiful summer time fruits and vegetables. As always, we have a big make-ahead component so that they are made way before your family and friends arrive so you can be out there celebrating.

So, what are we cooking?

Pimento Cheese Spread with Crostini:

This is a spicy, cheesy concoction that every southern girl has in her recipe repertoire as a “go to” appetizer. It’s the signature dish at the Master’s Golf Tournament and I’m sure it is soon to be a staple at your house! This is my version. Make sure you start with a really good sharp cheddar. I like to use Tillamook cheese from Oregon because it has only four ingredients in it and when you use really good ingredients, they shine, and that’s what really matters. The spread is insanely addictive and pairs so wonderfully with crostini, pita chips, or crackers or you can feel a little healthy serving it with crudités. I love it because it can be made up to a week ahead. Just pull it out about an hour before serving, because cheese is best enjoyed at room temperature, and spread it on your crostini. That cheesy goodness, that slight kick of cayenne pepper at the end that catches you by surprise, will have you going back for more.

Tri-Color Bleu Cheese Coleslaw:

This is going to be your go to summer salad! If you like coleslaw, but don’t like ones that are heavy on the mayo, then this is for you. The crunchy, shredded, red and green cabbage and sweet grated carrots are tossed together with a tangy, but light, creamy dressing. Then there is the explosion of bleu cheese that sneaks in there hidden in all the slaw-y goodness, finally topped with the crunch of toasted walnuts. It’s a party in your mouth! It is a stunning accompaniment to other grilled items like burgers, ribs, and all things summer.

The Best Dang BBQ Chicken:

This is my take on a barbecue sauce. It’s tangy, but not too sweet, with just a touch of heat as it finishes. It is the bomb! It tastes like it’s complicated and has been simmering for hours, but comes together very quickly and can last in your fridge for weeks. It’s super on chicken, but equally good on pork or beef. Our BBQ chicken is a 2-step process. We first grill the chicken to add that nice smoky flavor to the meat, also rendering out the fat and making the skin crispy and beautifully caramelized. The second step is to slather it with our BBQ sauce. If we did that and continued cooking it on the grill, the sauce will burn into a flaming mess. So, we will finish cooking it in the oven. It’s the best of both worlds with its smoky flavor from the grill, but the barbecue sauce is not burnt. Also, the chicken is perfectly moist and juicy. It’s sure to be a summer hit!

Raspberry & Peach Shortcake:

This shortcake is kind of a cousin to a biscuit and a scone. The “short” is in reference to the flatness, or shortness in height, and that it is crispier than a biscuit and not as crumbly as a scone due to all the gorgeous butter and cream! Once you taste them, you are going to want to make them a part of your family. They come together quickly in one bowl, then are cut into circles. I top them with Swedish pearl sugar before baking. It makes them look very elegant and like you have sprinkled them with magic snow. The magic is that the sugar doesn’t melt in the oven, but instead leaves a beautiful coating on top. This sugar is available at www.kingarthur.com. We then fill the cakes with raspberries and peaches that have been soaked in Amaretto liqueur, finished with a dollop of sweetened whipped cream, sending it over the moon. It’s an absolutely fabulous way to end your summer meal.

June 2018 Class

June 2018 Class

When I think about summer, I think of bright colors and bold flavors. I think of long, warm days spending time outdoors leading in to cool nights and having dinner in the backyard under the stars. I believe this menu captures the essence of summer. The bright colors are captured in the vegetables, the orzo salad and the stunning colors of the fresh berries. There is nothing better than lighting up the grill, whether it is gas or charcoal. It’s a center gathering spot for family and friends. This is one of my student's favorite menus. These easy-to-prepare summertime recipes are waiting for you after you return from a day out in the sun, and are fun to share with their friends and family. I love to make it all summertime. I hope you will too! So, what are we cooking?

Herby Breadsticks:
These long, skinny, crunchy, herby, and cheesy breadsticks are positively addictive! They are the perfect for your aperitivo and pair very well with a cool and refreshing Aperol Spritz, one of my favorite summertime cocktails, very elegantly served in a stem glass with lots of ice. Together, they are perfect for sitting on the patio and enjoying the colorful sunset. I like to make my cocktail 1 part Aperol liqueur, 2 parts prosecco or sparkling wine, and a splash of soda.

Vegetable Tian:
One of my favorite summer memories is planting vegetables for a summer garden with my children. This dish captures that memory of a summer garden, that unbelievable flavor of just-picked veggies. If you don't have a garden, find a local farmers markets for the freshest produce. A layer of sautéd onions, peppers, and garlic that’s then topped with thinly sliced eggplant, zucchini, yellow squash, and tomatoes. The flavors are perfectly married together, a balance of sweetness & summer goodness. It’s as beautiful to look at as to eat.

Orzo, Pancetta, Feta, & Greens Salad with Basil Lemon Vinaigrette:
This is one of my favorite salads to make. It makes an excellent starter dish, served along the main course or can be served as a light main dish. The crispy pancetta, sautéed onion, and wilted spinach are all tossed together with orzo pasta and a lemony basil vinaigrette. Crunchy toasted walnuts and creamy feta are tossed in and really complete this dish. One thing I love about this salad is that there are so many different kinds of feta to experiment with. I prefer the French feta because of the balance of creaminess and saltiness, but I am currently working my way through the feta counter at the Middle Eastern market near me. They are so superior in taste to the pre-crumbled packages at the market. I encourage you to try and find a market near you. It makes a great salad to enjoy under the setting sun in the summer air.

Grilled Rosemary & Lemon Chicken Brochettes:
There’s nothing better than grilling in the summer. The smoky charred flavor that the grill imparted on food is just wonderful, and nothing says summer like grilling. You get to be outside, and your kitchen is free from the heat and the mess. This simple, tangy, and herby marinade adds a fantastic punch to the perfectly grilled chicken and is sure to be a hit at your summer dinner party. This recipe calls for boneless chicken thighs, which I think definitely have more flavor than the breast meat. They are also more forgiving when cooking since they have a little more fat than breast meat, but not so much that you don't have to feel guilty. And of course, you'll still have room for dessert!

Triple Berry Crumble:
This a one of the most delicious combination for a summer dessert. Fresh berries and a buttery, crumbly topping. It's a classic summertime dessert. I like to use a combination of whatever berries are at the farmers market. By combining the berries, you get different layers of sweetness and at the same time a little tartness too. Pick berries that are ripe, juicy and really look good, like strawberries, blueberries, blackberries, raspberries. You can use just one type of berries or a different combination of fruit to change it up. This is going to be your summer "go-to" dessert, so you can make it different each time you make it. The crunchy and nutty crumble topping is so easy to prepare, then is placed on top of the berries, and baked to bubbly goodness. Topped with a scoop of vanilla ice cream, it's heaven in a dish. I always get tons of compliments on this dessert, and I feel a little guilty since this dish takes no time to make. It's sure to be a hit at your house too that I'm sure you'll be making it all summertime. Just don't tell anyone how easy it really is!

Happy Summer!

May 2017 Grilling Class

May 2017 Grilling Class

One of the best parts of summer for me is being outside.  The shining sun warms the air, tans skin, and makes fresh fruits and vegetables grow colorful and sweet.  I live for those first tomatoes of the season. The long summer days draws us outside, where the grill is. Grilling is the best cooking method in the summer time. It keeps the heat and smoke out of the house, and produces a quick and delicious meal. The produce on this menu highlights this summertime bounty, whether you get yours from the market, a farm stand, or your own backyard garden, take advantage of this time of year and eat  your veggies. 

This menu has all the components that tie the promises of summer together:

Stuffed Summer Vegetables: Sweet peppers, zucchini, and yellow squash, stuffed with tasty tomato rice, and flavored with Pecorino-Romano cheese, pine nuts, and fresh basil. Served warm or room temperature, these beauties are the perfect way to start your meal or provide a perfect accompaniment that is both colorful and flavorful.

Garlic and Herb Marinated Steak with Tomato Relish: A satisfyingly spicy dry rub on the meat, complimented by a fresh cherry tomato and onion relish tossed with sundried tomatoes to give a sweetness highlighted with an acid punch that pairs perfectly with the smokiness of grilled meat.  

Who hasn’t lazed away a summer afternoon watching the clouds drift by?  Ever wonder what they taste like?  This dessert, inspired by summer’s clouds, borrows from the classic made in honor of Anna Pavolva, but jazzed up with chocolate chips, and topped with summertime berries and sweet cream.  Like the clouds, you'll find this dessert light and fluffy. For a moment, in your grasp.  The next gone; fading quickly like a summer day, soon to be a memory, but leaving a happy sweetness behind.

Happy Summer!