February 2020 Class

February 2020 Class

February is love month! I love any reason to celebrate! Valentine’s Day, winter is ending early (ok it doesn’t even snow here!), but that means transitioning into an early spring. The food is celebratory. These are the kind of classic dishes you would order when you go out to dinner at a fancy restaurant, but made even more special by preparing them at home. This is the perfect menu for swooning and romancing your sweetie or a bunch of friends. As always there’s a great make-ahead a component to most of the recipes, so that the day of your event you’re just tossing the salad and preparing the shrimp.

So what are we cooking:

Dried Figs, Walnuts and Goat Cheese Salad with Citrus Vinaigrette:
The inspiration for this salad was my cleaning out the pantry after the holidays! I found all these different dried fruits and nuts left over from my various creations. I decided to toss them with some beautiful winter greens, some goat cheese (everything is better with goat cheese!) and make a citrus vinaigrette, since I had copious amounts of limes in the garden. It turned out to be my family’s new favorite salad. It’s a perfect way to either to start your meal, as we do in the US, or end it, as they do in Europe. It could actually be it’s own meal in itself since there’s so many goodies in there. Feel free to change up the dried fruits and nuts so whatever you find in your pantry.

Shrimp Scampi with Fresh Pasta:
An absolute classic dish! Every good Italian has her take on this recipe. Here I keep it traditional and classic, as it is hard to improve upon perfection. Garlic, shallots and butter coat the shrimp. The addition of Meyer lemon juice and white wine gives it that acidic punch. We finish it all by tossing it with beautiful fresh-made pasta. It is so decant; so quick and easy to make. To create your own take, feel free to substitute couscous, cauliflower rice, or quinoa, which can be made a little bit more ahead than the fresh pasta. Id love to see your posts of your takes on this classic! (tag me on social media @cucinacasam)

Chocolate Orange Mousse with Meringue Kisses:
I remember as a child thinking a chocolate mousse was an animal!! As you know, it’s not, but a decadent and delicious classic dessert is a favorite of children and adults alike. This is perfect for entertaining, since it can be made in advance. The dark chocolate mousse is creamy, with just a hint of orange Cointreau. It’s simply sublime. I love the combination of orange, that fresh pop of citrus, which compliments the richness of the chocolate so perfectly. It’s one of my favorite combinations! Serve the mousse with little meringue kiss cookies. They add the perfect little crunch. Or they are just heavenly on their own. I bet you can’t eat just one! For February, we colored the meringues pink for a festive little way to end this romantic meal.

Wines:
We paired the meal with a Colonnara Verdicchio, a crisp and light white wine that goes so well with the goat cheese and shrimp. A very nice Italian white wine indeed! The red wine is Tenuta La Pergola, imported by Kermit Lynch. A blend of Barbera, Dolcetto and Bonarda, this wine has a beautiful finesse and balance and is very well priced your budget will love it. Both are available at sandiegowine.net

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!

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.

May 2019 Class

May 2019 Class

I love to grill. It is one of my favorite ways of cooking. The smokey flavor and char is perfect for tender cuts of meat and vegetables. It comes together quickly, leaving you with few dishes to do and always produces delicious results.

So what are we grilling today?

Grilled Shrimp & Beef Kebobs with Avocado Tazatziki Sauce:

Top sirloin and beautiful gulf shrimp are tossed in a wonderful spice mixture of coriander, cumin, garlic, and other spices to create this flavorful summer showcase. The avocado tzatziki sauce is to die for! To be honest, I thought I had come up with avocado tzatziki sauce on my own, and it would be my culinary contribution to the world and launch my career on Food Network as the next Julia Child. You can imagine my disappoint when I found that that Trader Joe’s had beat me to it. Anyways, this is a fantastic sauce to go with our grilled beef and shrimp, but it’s can be used as an excellent appetizer served with pita chips or crudités. It’s even super on sandwiches!

Couscous with apricots, raisins, and pine nuts:

Did you know that couscous isn’t a grain? It’s a pasta! It is just the perfect canvas that you can almost add anything to it. In this recipe, we are cooking it by leaving it out in a baking dish and then covering it with boiling water and plastic wrap. This seals in the steam, which cooks the couscous into little soft puffs of goodness. Apricots, golden raisins, and toasted pine nuts add color, crunch, and sweetness, providing a nice contrast to the spiciness of the meat and the tanginess of the sauce. You can add different dried fruits and nuts, or make a couscous salad and add one of my favorite cheeses: feta cheese. Another great idea is to add leftover cooked veggies and meat to the couscous. Couscous is so versatile that it can be an elegant side or elevated to a hearty main dish.

Strawberry Semifredo:

Semifredo in Italian means “half frozen” or “half soft." This is the sublimely delicious dessert is the perfect ode to summer. Once prepared, you pop in your freezer to freeze; then, it’s ready to serve, waiting for you to slice it and top it with some shaved chocolate. It’s elegant and whimsical at the same time. I jokingly think the clouds in heaven must taste like this. Here’s to hoping all your outdoor entertaining is a slice of heaven!

Happy grilling!

April 2019 Class

April 2019 Class

Spring has sprung!! My garden looks fantastic but that has nothing to do with me! Thanks to all the rain we got this year in San Diego, my grass is bright green! The flowers perfume the air and the birds are busy sitting on nests. This is a perfect menu for entertaining for Easter, some of the dishes work for Passover, or just for a lovely spring supper. Easter is my sentimental favorite holiday since I met my husband at my mom’s table for Easter dinner. I love to bore my children being all nostalgic on how Aunt Becky and my Mom set it all up. I love setting a pretty table decorated with flowers from the garden and a few bunnies, but the star is always the food.

So what are we cooking?

Salmon Pâté with Crostini:
I just got back from a visit to New York with my son and the first thing on our agenda was to get a proper New York bagel with a smear! His was with plain cream cheese mine was lox and cream cheese. This salmon pâté is inspired by that decadent combination of smoked salmon and cream cheese. A little bit more elegant version of that flavor profile. We just slightly puréed the smoked salmon with cream cheese so there are nice pieces though out the cheese. Then, we add the flavor goodies; shallots, dill, lemon juice, capers, everything you put on top a gorgeous bagel. But today we’re going to serve it with crostini, but you could certainly serve it with a bagel, chips, or crackers.

Herb Crusted Lamb with Mint Salsa Verde:
We’re going to marinate a boneless leg of lamb with garlic and fresh herbs which is going to adds tons of flavor and really complement the mild taste of the lamb. Lamb has really gotten a bad rap as being a very gamy tasting meat. It’s not. The meat is very mild tasting, and after being perfectly roasted we will serve it with a mint salsa verde. Many different cuisine have their version of a salsa verde, or green sauce. The combination of crushed garlic, herbs, and oil can transfer a dish from being good to great. In France it’s called pistou, in Italy it’s pesto, and in Argentina its a cimichurri sauce. Today we are are adding mint along with a little lemon, which compliments the lamb so beautifully.

Yukon Gold Potato Gratin:
Is there anything better than potatoes with roasted meat? I love Yukon Gold potatoes! They are so versatile because they bake and smash equally well. The exterior peel is so thin that all you have to do is wash them. You don’t even need to peel them which is an added bonus because it saves you time and you get all those great vitamins! The interior is a golden yellow color with a creamy, sweet texture that pairs so beautifully with the herb infused milk. Then topped with Parmesano Reggiano and breadcrumbs which are then cooked until golden brown. The perfect compliment of roasted meat.

Carrot Cake with Honey Cream Cheese Icing:
I think most southern families have their version of a carrot cake. It’s a classic. This is my take on my Mom’s recipe. The carrot cake batter is not light and fluffy, its more dense like a muffin batter. So I’ve added yogurt and I love the traditional addition of crushed pineapple to add flavor and help keep it moist. The cake is studded with roasted pecans and then covered in a decadent cream cheese icing. Just a slice of heaven. A perfect way to end a delicious spring meal.

Happy Cooking!!

March 2019 Class

March 2019 Class

This is just the perfect menu to say good-bye to winter and welcome in spring. It is still a little brisk out at night so this braised chicken dish will warm you up and help take off the last of the winter’s chill. The salad and dessert are light and colorful as the flowers that are starting to pop in my garden. Here’s to looking ahead to brighter, warmer, longer sunshine-filled days.

What are we cooking??

Roasted Beet & Fennel Salad:

Roasted beets really need a cape because they truly are a superfood! They look so unassuming, kinda like a piece of coal before it is transformed into a sparkling diamond. But once you roast them, you will uncover what a true gem they are. Since we eat with our eyes first, I’ll begin by saying that the beets’ color is absolutely stunning. Whether it be the brilliant deep raspberry purple (my favorite color) or golden yellow, they are show stoppers. Then, there is their delicious sweet, earthy taste; to top it off, they are so good for your health, packed with vitamins and rich in nitrates that aids in better circulation and lowering blood pressure. I try to add a beet a day to my diet! For this recipe, we have tossed our roasted beets with shaved fennel, some beautiful salad greens, and a gorgeous balsamic vinaigrette. If you aren’t making your own vinaigrette, do try. It’s so easy and quick. I timed myself making it: 2 mins & 9 seconds. Voile!! You have a beautiful emulsified dressing that is better that anything you will buy in a bottle!! To put this salad over the top, we marinated goat cheese with herbs and olive oil, making this salad the perfect way to begin or end your meal. It also makes a fantastic lunch on its own. With a crisp toasty French baguette and paired with a glass of Australian Riesling, it is perfectly delicious.

Braised Chicken, Artichokes & Mushrooms:

Braising is one of the most useful cooking techniques to learn. Once mastered, it turns tougher cuts of meat and vegetables into a hearty meal that warms your stomach and your heart. Also, it makes your casa smell fantastic. There are three secrets to a perfect braise. First is the perfect pan: a heavy Dutch oven pot with the lid. This heavy duty pan will allow you to brown your meat on the stove top and then place it directly into oven, where it will retain its heat and slowly finish cooking the meat. I used a 6 quart Le Creuset pan for this recipe. Not only is it beautiful (I call it kitchen jewelry), it goes from stove top, to oven, to table. The second secret is to brown your meat. By browning the meat well on all sides, you allow the outside of the meat to brown and caramelize, which adds a great depth of flavor to the dish. The third secret is flavorful liquid. Today, we are using white wine and chicken stock. We place the meat and vegetables into this flavorful liquid, allowing the veggies to bathe in the flavorful goodness as it cooks. You can eliminate the wine and use all stock if you wish, or by just changing the white wine to red, you create another famous braised dish: coq au vin. Braised dishes are always a crowd pleaser and perfect for entertaining, as they can be made a day in advance. In fact, I try to always cook mine a day ahead because it allows the flavor to enhance and deepen. What could possibly make this dish any better? To serve it on top of creamy, cheesy polenta.

Creamy Polenta:

Making polenta is usually a labor of love that requires a lot of time stirring. This method has you stirring for just a few minutes and finishing it in the oven. You still end up with a creamy and delectable cheese dish with not as much work.

Olive Oil Orange Cake:

I call this cake a grownup cake. Not because it is not fun and childlike, but because the flavors are a little bit more subtle and mature like a grown up. HA!! No, seriously, this is a knock out cake! It’s dense, with just a hint of sweetness to it. The flavor of orange comes shining through, especially when it’s served with some beautifully sliced oranges that we toss with a little Cointreau, just to make the cake extra orangey. It is the perfect way to end a meal, but is also a way to start your day accompanied with a cup of coffee or as an afternoon pick-me-up with tea. No matter which way you slice it, this is a cake to add to your baking repertoire.

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

Holiday December 2018 Class

December 2018 Class

Maybe I should’ve have called this class a “celebration class” rather than a “holiday class.” This menu is so impressive and indulgent that it’s perfect for celebrating any occasion with family and friends! I remember going to the iconic Lawry’s restaurant in Los Angeles for special occasions; the waitresses with their impressive, white, starched aprons, majestically pushing the big, beautiful, silver carts over to the table, filled to the brim with roast beef. Yum! Although I don’t have a big, silver cart here at the house, this menu is still pretty impressive. I’ll give you some tips and tricks for making your holiday dinner almost effortless, and leaving you with plenty of time to celebrate with your loved ones. So, what are we cooking?

Shrimp Cakes w/ Red Pepper Aioli

These decadent little darlings are so flavorful! We toss them in Panko breadcrumbs and cook to a perfect crispy brown, and then serve them with a red pepper aioli. They are a delectable way to start your meal as either an appetizer or a first course.

Standing Rib Roast, Au Jus, Horseradish Sauce & Yorkshire Pudding

This is such an impressive piece of meat! Just looking at it makes you want to get your merry on. It’s a decadent dish, with the rich flavor provided by all the yummy fat, and also because it’s a bit pricey (so make sure you read all my tips and tricks to not overcook it). We serve it with a pan-dripping au jus, an awesome spicy horseradish cream sauce, and, of course, Yorkshire pudding to sop it all up!

English Trifle

This is my spin on a classic English holiday dessert. We combine amaretto, almonds, and pears, and serve them in adorable little mason jars to resemble little presents, the perfect way to end your festive feast!

May your holidays be merry and bright!

Thanksgiving 2018 Class

Thanksgiving 2018 Class

There’s nothing I love more than a gigantic group of family and friends gathered around the table for Thanksgiving. One year, the table seated 38 people, and was so long it stretched from the dining room to the front door! For a few visiting friends, it was their first time ever celebrating Thanksgiving. It was a magical event, complete with delicious food and wine, giving thanks, and being grateful for all that we have been blessed with.

Whether you’re hosting just a few people or big crowd, this is the ideal menu for holiday entertaining. Almost every recipe has a make-ahead component. In fact, some things can be made well in advance and put in the freezer so that on Thanksgiving Day (or whatever day you’re entertaining) all you have to do is put a few things together and spend the remainder of the time enjoying the company. To make it even easier, follow my 4-day turkey game plan. It will to ensure that you’re on top of your game!

So what are we cookin’, good lookin’?

Winter Vegetable Tarte Tatin

This beautiful tart is a savory twist on the classic dessert. Perfectly roasted winter vegetables are topped with a light caramel, goat cheese, herbs and a fluffy pastry. It’s the perfect way to excite ones appetite, but still leave room for the main course. Cut into bite size squares, this tart is the perfect accompaniment to a cocktail or glass of bubbly. It can be a delightful addition to your aperitivo or a lovely light lunch served with a salad.

Candied-Glazed Butternut Squash

This is a dish I know you’ll be making all winter long. The butternut squash is tossed with a simple mixture of sugar, butter, and spices, then roasted until it’s soft and caramelized. It seriously tastes like candy!

Perfectly Roasted Turkey with Apple Walnut Sausage Stuffing & Bourbon Pam Gravy

It wouldn’t be Thanksgiving without the star of the show: a perfectly roasted turkey! It’s seasoned with salt, pepper, and sage then perfectly roasted to a golden brown (but still moist and delicious).

Stuffing is one of the reasons I love Thanksgiving, and I make plenty of it to make sure there is enough for leftovers! I place some in the bird and then make a side dish (or two). This is a classic stuffing, with toasted baguette cubes, apples, walnuts, and sausage. It’s just the perfect blend of sweet, savory, and crunchy. Once on your plate, the sliced turkey and stuffing can be covered with a delectable bourbon pan gravy. Not only does this help warm up the turkey and stuffing, it adds a lovely counterbalance to all the other flavors on the plate.

Pumpkin Spiced Crème Brûlée:

Have you noticed everywhere you look there’s pumpkin? Pumpkin muffins, pumpkin lattes--pumpkin spice everything! So, we’re joining the bandwagon and making our version of pumpkin spiced crème brûlée. To me, this is the best of the pumpkin pie--that classic pumpkin spice filling made into a custard and then sprinkled with sugar and toasted to make that hard candy crust. I know it’s crazy, but this desert seems so light and totally decadent at the same time! It’s an absolutely heavenly way to end a beautiful Thanksgiving meal.

Wishing you and yours a day filled with peace, happiness, and a fantastically delicious meal. Happy Thanksgiving!

4 Day Turkey Day- Game Plan

Monday & Tuesday:

• Shopping for food, wine and flowers

• Organize serving pieces, china, glassware, flatware and linens

• Cube bread for stuffing, let dry overnight then put in zip lock bag (can freeze)

• Sauté sausage & vegetables for stuffing, put in zip lock bag (can freeze)

• Toast nuts

• Make crème brûlée

Wednesday:

• Set Table

• Wash bird

• Cut butternut squash

• Cut parsley

• Roast winter veggies for tarte tatin

Thursday/ Thanksgiving:

• Start turkey prep 6 hour before serving ahead.

• Assemble stuffing. Stuff turkey, place in oven

• Assemble tarte tatin & bake

• Prepare butternut squash and bake while turkey is resting.

• Make gravy

• Right before serving brûlée the crème brûlée

• Relax, Enjoy, Happy Thanksgiving!!

October 2018 Class

October 2018 Class

The annual appetizer cooking class is one of my favorite classes of year! I’m a giant kid at heart, and love everything about the holidays--anticipation, festivities, that slightly panicked feeling--I love it all!

This class kicks off the holiday season, and I hope that this menu will help you tackle all your entertaining endeavors. The menu is built so that you can cook all of the recipes as a cohesive entertaining menu, perfect for a holiday get together or open house cocktail party. You can also make a recipe or two to take with you! All the dishes have a great make-ahead component and travel well, perfect for taking to an office party, bunco, or a friend’s house.

The inspiration for this menu came from the craziest place: taking my daughter back to school clothes shopping! Everywhere we went, the racks were filled with gold, burnt orange, brown, and avocado green clothes. What do those colors remind you of? Yep--the 70’s! As we shopped, I shared stories of the crazy outfits my mom made my sister and I wear, our avocado green kitchen, and the things I was doing as a teenager. It got me thinking about what I was doing in the late 70s/early 80s, which was helping a family friend who ran a catering business make loads of appetizers. This menu is comprised of some of those appetizers that I’ve updated and given a fresh new look. Just like the music from the 70s, these are classics!

What we are cooking:

Confetti Eggs:

A confetti egg is a name I came up with because I thought it sounded a whole lot better than hard-boiled and brined eggs! These are perfectly cooked hard-boiled eggs that we place in beet juice brine so that the whites turn a brilliant shade of pink. Sprinkled with “confetti” vegetables, it’s a festive way to start a party!

White Bean and Roasted Garlic and Dip:

Move over hummus--there’s a new dip in town! Roasting the garlic really mellows out its sharp tones, and brings out the sweet and nutty flavors. Pureed with white beans and topped with a medley of nuts, parsley and sun-dried tomatoes, it’s the perfect dip served with crostini’s or basket of crudités.

Curried Beef Wontons:

These crunchy beauties are always the favorite at my parties! We start by making our own curry seasoning blend and add it to sautéed ground beef, then use it to fill wonton wrappers and deep fry them to perfection. Served with a spicy mustard dipping sauce, they are positively addicting--I bet you can’t eat just one!

Savory Madeline:

Who doesn’t love Madeline cookies? They are just the perfect size, and that adorable shell shape makes them so display-friendly! So, why not make them savory? As a nod to my southern heritage, we added corn meal, chives, and pepper jack cheese to the batter, lending a twist to the classic shape. They go perfectly with a cocktail.

Date Rumaki:

Nothing says the 70s like rumaki. Back in the day, they were stuffed with water chestnuts or sautéed chicken liver. To bring it up to date, we used two of my favorite ingredients: cheese and prosciutto! This modern rumaki is stuffed with goat cheese and roasted almonds, then wrapped in prosciutto and baked until golden brown. Salty, sweet, cheesy and crunchy all in one bite--it’s a disco party in your mouth!

Baci di Dama:

These little gems come from the Piedmont region of Italy, and translates to “lady’s kisses.” The Nutella sandwiched between little hazelnut shortbread just melts in your mouth, and is a delicious end to a party. Put a few aside to pair with your morning coffee!

Pomegranate champagne punch:

Nothing says a holiday party like a good punch! This one will be your go-to party starter, because it’s not too sugary and pairs beautifully with the menu. If you prefer, you could use champagne, but I use a really good sparkling wine. Slightly sweet and effervescent, the festive bubbles and rich, red pomegranate get you right into the holiday spirit!

I hope your holidays are Dy-No-Mite!!!

September 2018 Class

September 2018 Class

September is one of the best months in Southern California. We are so lucky to squeak out a few final trips to the farmers market to stock up on summer produces and enjoy the last warm nights and spectacular sunsets before settling in to fall. I love, love, love tomatoes, so this month I wanted to make sure to highlight them and all of their beauty before they head out of season. This September menu is inspired by the farmers market bounty—like crisp arugula and plump peaches—and is my swan song to summer. It starts with the End of Summer Gazpacho to bid farewell to the dog days, followed by recipes that can be adapted to welcome fall with open arms (and a cozy blanket).

So here is what we are cooking:

End-of-the-Season Tomato Gazpacho:

As the name implies, this your last chance to use those summer beauties! It doesn’t matter if they are ugly or even blemished—just cut them up and blend them into this sublime chilled tomato goodness. Serve alongside a crispy Parmigiano Reggiano cheese crisp (that are so quick and easy to make—and totally addictive).

Sautéed Chicken with Tomatoes & Arugula:

This sauce of fresh tomatoes, sundried tomatoes, shallots, and garlic with a pinch of vinegar is super colorful and SO flavorful! It’s the perfect topper for this perfectly sautéed chicken, all on a bed of arugula. You’ll love the fresh balance of sweet, savory, bitter, and salty.

Peach Clafouti:

Whether you spell it with an “s” or not, this simple, elegant, and versatile dessert with a basic batter that, when cooked, turns into a creamy, dense, flan-like custard. The choices of fruits are as varied as the seasons. Out of the oven, the top is puffy and brown. When served warm, dusted with powdered sugar, it is sure to soften the blow of summer ending.

August 2018 Class

August 2018 Class

One of my favorite things to do when I’m traveling, is I try to take a class with a local culinary expert. It’s the best way to learn about local cuisine, find good places to shop and get inspiration for new recipes and the blending of flavors that comes from discovering new ingredients. This menu is inspired by a trip to Italy a few summers back where I took a couple of classes, this one in Rome.

These recipes use the last of summer produce and are a perfect meal to enjoy on these final days of summer. Maybe enjoy them on the patio to soak up the rays, or underneath the shade looking out at your yard?  I hope you enjoy the taste of these last days of summer…. 

Here is what we are cooking:

Pasta With Summer Beans
Perfectly cooked pasta combined with crisp summer beans, sweet cherry tomatoes, and fresh basil. This dish is so colorful, with all the red, white and green, reminds me of a tasty Italian flag. The pasta and vegetables are tossed with some of the starchy cooking liquid from the pasta and Pecorino-Romano cheese that creates a creamy, yet light sauce. I just adore good pasta and this one is a keeper. It perfect for a light lunch or a starter for dinner.

Chicken with Fennel, Olives & Tomatoes
Nothing makes your house smell more fantastic than roasting a chicken. There is something so comfortable and cozy about coming home and smelling that aroma coming from the kitchen. As the weather starts to cool down a bit, I can turn on the oven again without fear of heating up the whole house, and this dish is a perfect way to end summer and can easily be made into the fall months ahead. The chicken is seasoned with fennel seed, which adds a savory subtle anise flavor. The addition of the onions, olives, and wine lends a slight salty sweet pan sauce, making this one of the most flavorful roasted chicken dishes I have prepared. I know you will love it.

Vanilla Panna Cotta with Summer Fruit
Panna Cotta translates from Italian to mean “cooked cream”. It is a molded cold custard that is just sublime. The first time I made it, my young son said, “It tastes like ice cream but doesn’t melt”. And he was right! It is so simple to make and comes together in just a few minutes. The hard part is waiting for it to set, about 5 hours. We are serving it today with some fresh summer fruit that we toss with a little sugar and liquor to bring out more of that great summer flavor. It a simple dish that is so elegant and sure to be a great way to end your summer meal

July 2018 Class

July 2018 Class

Well, summer is in full swing! The days have been so toasty, but the evenings have been cooling down just enough that hopefully you have been able to sit outside and enjoy the beautiful summer sky. 

To keep the house cool, we do a lot of grilling. I love the charcoal flavor that grilling gives your food. During the week, we normally use a gas grill so it is a fast & easy way to cook. I usually serve sides and desserts that I have made ahead, so the meal comes together quickly and keeps the kitchen cool.  Just perfect for entertaining family and friends!

Here’s what we are cooking:

Ratatouille:
Ratatouille is a French Provencal Vegetable dish that is usually made in the summer with onions, eggplant, peppers, zucchini, and herbs. It’s a great way to use that abundance of veggies you may have in your garden, or that you bought at the farmer’s market. It takes a little while for it to cook, but you will be so rewarded! It’s a dish that is good the day it is made but only improves with time, giving all the flavors have a chance to mellow. It is so versatile because of the many ways you can serve it. It’s the perfect side dish served warm alongside grilled meats and fish. Or, you can serve it cold as a salad or add it to a sandwich. You can top a crostini with it and you have a quick appetizer. I love it so much that I double the recipe! I put some in my freezer for later in the season and have a container of it in my fridge all summer long. 

Perfectly Grilled Steak with Bleu Cheese Butter: 
Nothing says summer like a steak on the grill! These beautiful New York steaks are perfectly grilled, then topped with bleu cheese butter that, once it is placed on top of the hot steaks, melts and creates this beautiful, cheesy buttery sauce. The combination of the bleu cheese and the grilled meat is just heavenly. The butter can be made ahead and kept at the ready and can be used on a variety of other dishes. Slice a piece and put it on top of the chicken, fish, or in a baked potato. It freezes well too.

Apricot Galette: 
A galette is a French term for a free-form dessert in which the pastry is rolled out into a large circle, then it is topped with fruits, and the edges of the pastry are gathered around the fruit giving it an elegant, but rustic appearance, making each galette unique and special, The Italian’s call this dessert a crostata. The pastry is foolproof, easy to make, and freezes well. Today we’re filling the galette with apricots that are then tucked into that beautiful pastry, topped with a little sugar, and baked until brown and bubbling. The pastry is crisp and flaky, and the apricots are sweet caramelized gems. Topped with ice cream, this is a sublime way to end a summer day!

Happy Summer!

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 Class 2018

May Class 2018

I so enjoy summertime, being outside together with family and friends, lingering in the sunshine, sipping a beverage while waiting for the grill to heat up. But my true love of summer is the produce. Tomatoes picked when they are still warm from the sun, crunchy cucumbers, beautiful glossy eggplants, and fresh peaches right off the tree, that smell so sweet you can’t wait to eat them, the juice running down your chin. To me, there is no better way to take in the season than sharing these delicious summer ingredients simply prepared alongside meat that has been perfectly grilled,. To end the meal, vanilla ice cream topped off with a simple honey, Moscato syrup and peaches. This summertime menu is sure to be a hit with everyone….

Panzanella Salad: this is a traditional Italian bread salad I like to make with lightly toasted ciabatta bread, cucumbers, a selection of summer’s best tomatoes and basil, then tossed with a light vinaigrette. The bread is slightly crunchy, slightly drenched in the vinaigrette. The crunch of the cucumbers and the sweetest of the tomatoes and basil makes this a salad that is truly is summertime in a bowl!

Eggplant gratin: this is one of my favorite summer dishes. The word gratin has two meanings: one is an oval-shaped baking dish; second, a topping that is browned. You can use whatever baking dish you have, it will not affect the taste. The onions, garlic, and tomatoes are cooked down to a jam-like consistency, topped with layers of eggplant and a ricotta-yogurt mixture, finished with a sprinkle of Parmigiano-Reggiano cheese that is slightly browned. This dish is fantastic for great entertaining since it can be made ahead. You can serve it as a starter, or alongside your main dish. I love it the next day with a fried egg on top for breakfast or a light lunch. 

Marinated, boneless leg of lamb: when thinking of summer grilling, a boneless leg of lamb is probably not usually what comes first to mind.  Lamb has somehow gotten a bad rap of having a very strong flavor and taste. This recipe I believe will change the minds of even the biggest lamb skeptics out there. The boneless leg of lamb is “ butterflied” which is a culinary term to cut a thick piece of meat into a thinner thickness. The lamb is marinated and then perfectly grilled. Smoky charred on the outside, juicy on the inside and, served with a simple fresh herb pistou sauce, this just may make it to the top of your outdoor grilling repertoire!

Peaches with Honey and Almond: nothing says summer like fresh-off-the-tree fruits!  I was inspired by a sack of peaches my neighbor gave me fresh off of her tree one evening right before dinner. I didn’t have time to make a crostata, galette or pie, but I was craving that sweet syrupiness of the cooked fruit and sugar! So here we mix up a simple sauce of butter, honey, and Moscato that turns into a beautifully thick heavenly glaze for the peaches in just 15 minutes.  Served over vanilla ice cream….it’s a sublime way to end a meal!

Happy Summer!

April Class 2018

April Class 2018

The word “classic” can be defined as “judged over a period of time to be of the highest quality and outstanding of its kind; remarkably and instructively typical”.  Those of you getting to know me can tell by now that I love the classics.  However, that does not mean that they have to be prepared only one way, every time.  Classic ingredients can be combined in creative ways to broaden your repertoire.  

This menu highlights all things I love about Italian cuisine, but is re-interpreted in fun and tasty ways.  We have the classic combination of tomato, basil and Parmigiano-Reggiano cheese with pasta, a beautiful fish course that borrows from the tried and true, and I dessert that is deliciously satisfying, but not too sweet. As always I strive to make recipes that can be easy enough for the weekday, but fancy enough for the weekend entertaining. The pasta and fish take it just 10 minutes to cook. And the desert is made totally ahead, making for perfect entertaining.

So what are we cooking?
Pasta with Caramelized Tomatoes, Basil, & Cheese:
This pasta is a simple recipe, with just a few ingredients, but overflows with flavor. Grape or cherry tomatoes are roasted in the oven until their tomato flavor is intensified into sweet caramelized little jewels. When you bite into them, they just explode with flavor. It takes a little bit of cooking time to achieve this, but it’s so worth it. They can be cooked in advance, and then added to the sauce at serving time. In the summer time, I roast them often and keep them on hand to sprinkle in other dishes to give them a pop of that tangy, intensely sweet tomato goodness! The sauce is so simple: the roasted tomatoes, onions, basil, 
my favorite cheese, Parmigiano-Reggiano and a little of the pasta cooking water coat the pasta and turn it into a sublimely delicious dish that is light, but so packed with flavor.

Fish Saltimbocca:
“Saltimbocca” translates into “jump in the mouth”. This classic dish is traditionally made with meat, such as veal or pork, but I thought it would be fun to try with fish. The fish is topped with sage leaves and wrapped in prosciutto. I like to use s firm white fish. Halibut is in season now so I’m using it but you can use any firm white fish. The simple, clean taste of the fish is complemented by the herby flavor of the sage and the saltiness of the prosciutto. We serve it on a bed of sautéed spinach, with the light lemon butter sauce. The whole dish came together in 15 minutes, quick and easy for a weeknight meal, but a great dish for entertaining because the fish-wraps can be prepared in advance and just popped into the oven before serving. 

Orange & Pistachio Semifreddo:
“Semifreddo” translates into “slightly soft”. Semifreddos can be made with a variety of ingredients that span a wide range of flavor profiles. In this menu, we are making an Orange Pistachio Semifreddo.  This is a frozen dessert has 3 parts to make it; the whipped cream, the Zabaglione, and the meringue. Each step takes a little time to come together and then it requires eight hours for it to chill firm. But all your efforts will be rewarded! When you cut into it, there’s a soft, pillowy texture that is just dreamy. The combination of orange and Cointreau adds a sweet tartness. The pistachios add the perfect blend of crunchy saltiness that completely balances the pasta and fish courses, and is the perfect way to end a meal. 

Buono Appetito!!

March 2018 Class

March 2018 Class

I love a good brunch. It’s feels so luxurious to take the time to enjoy a meal on a (hopefully) sunny afternoon with family and friends. Whether you are celebrating Easter, or just want to celebrate a wonderful spring weekend, this is menu is sure to be a hit. One of the challenges with entertaining is to get everything to the table hot. This menu is ideal for entertaining because all the dishes can be prepared ahead of time and are actually best served warm or room temperature, giving you plenty of time to enjoy the day. 

So what are we cooking? 

 Bellini Cocktail
No brunch would be complete without a festive bubbly cocktail! Bellinis were created at Harry’s Bar in Venice. It is a combination of peach purée and Prosecco. But, I honestly prefer to serve it with a dry, brut sparkling wine. Whichever bubbles you choose, either way, this cocktail is delicious.  

Artichokes, Asparagus and Hazelnuts 
Nothing says the arrival of spring like beautiful bunches of asparagus and fresh artichokes at the market. In the past, I have made this dish with fresh baby artichokes that I have to peel and clean. But, there were none at the market, so I'm using frozen artichoke hearts. The frozen artichokes paired very well with the fresh asparagus. They taste quite nice and are absolutely no work at all. We perfectly steam the asparagus and artichoke hearts, than toss them with a tangy vinaigrette and top with some roasted hazelnuts. Serve as a lovely first course or along side the main dish. I'll be making this recipe all season since it goes so well with so many different meats and fish dishes. 

Torta Pasqualina
Torta Pasqualina. “Torta” means cake in Italian, but this is really a savory Italian pie traditionally served for Easter brunch.  It's so wonderfully satisfying that I bet that you will want to make it so much more often than just one time a year. This savory dish is positively addictive and so easy to cut and serve, making it portable and an ideal lunch, picnic, or snack dish. I've been known to take it directly out of the fridge and eat it on the go. The satisfying filling of sautéed leeks, Swiss chard, and spinach are combined with two cheeses and topped with five raw, whole eggs and baked in a puffed pastry crust. The outside is a beautiful golden brown and when you slice it, the inside reveals the cooked eggs which symbolize the rebirth of spring and Christ. I love the combination of veggies and cheese….who doesn't? For this Easter brunch, I will be serving the torta alongside a platter of roasted Italian link sausage to make the meat lovers in my group happy, but you could instead add cooked, crumbled sausage, bacon, or chopped ham into your torta if you wish. 

Very Berry Coffee Cake
In this day and age, coffee cakes are often overlooked as an addition to a brunch menu. Upstaged by bars, muffins and donuts. That is too bad, because to me this is the very best coffee cake. Kinda old school, something you would find at a good diner bakery case. It has a moist cake, a crumbly topping, and isn't too sweet. When cut into squares, it reveals all the berry goodness in the center. It is perfect for serving with your brunch, with a cup of coffee, or maybe with another Bellini! 

Wishing you and your family a Buona Pasquau, Happy Easter, Happy Passover, Happy Spring and, most of all, a Happy Brunch! 

February 2018 Class

February 2018 Class

This menu I call “restaurant food”.  Everyone should have in their cooking repertoire a really elegant dinner menu for special occasions. I’m not saying that you can’t make this on a random Wednesday, it’s just these dishes are little on the decadent side. But isn’t that one of the reasons we love to dine at restaurants? For the pretty presentations, the beautiful sauce, and maybe a meal that is little richer than we normally eat at home? Here is “restaurant food” you can make yourself. So for today, let’s enjoy.

All my menus strive to have basic techniques and a huge make-ahead component and 2 of these recipes do, the third recipe is prepared ahead then cooked at the last moment. What are we cooking:

Celery Root and Fennel Soup:
A beautiful purée of celery root and fennel, two perfect winter root vegetables, that are cooked with leeks, garlic, stock and a little bit of milk, and then puréed into a beautiful soup that is creamy in taste but light on the calories. Top with a drizzle of pistachio oil and chopped pistachios that give it that elegant restaurant appeal.

Duck with Honey & Oranges:
Ducks are fowl, but the strange thing is the breast meat has the texture more of red meat. So, for this recipe we marinated the meat in soy, orange juice, and vinegar and then sauté it, rendering out the fat to produce a crispy skin and cook it to medium rare, similar to cooking a piece of steak. We finish the dish with a beautiful pan sauce flavored with Moscato wine and garnish with orange sections. This dish is very elegant and sophisticated.

Gâteau au Chocolate fondant de Nathalie:
Translated into English, this means “Natalie’s Chocolate Cake.” I don’t know who Natalie is, but I love her and you will too. This is my adaption of Trish Deseine’s recipe, which I first had at my sister-in-law‘s house in the Loire Valley. It is so easy to make, you won’t believe it. The rich, melted chocolate consistency and texture is just sublime. I thought if I added Frangelico & hazelnuts it would taste like a big slice of Nutella. The only difficulty with this recipe is that it’s best made the day the head so that the yummy chocolate gooeyness sets into a firm cake. Patience, my friends. It’s worth it!