January 2018 Class

January 2018 Class

Classic French Bistro….With A Twist

This menu focuses’ on one of my favorite styles of cooking, French Bistro. Dishes that are homey satisfying. They are perfect for warming up family and friends on a chilly winter day. In San Diego that’s been 80, but needless these dishes are crowd pleaser regardless of the weather. We start with a salad that incorporates some of my favorite ingredients, then serve up a fulfilling dish of braised chicken over mashed potatoes, then finish it off with a scrumptious pear tart!

Apples, Greens & Goat cheese
This salad starts with assorted greens and radicchio, adding apples and perfectly roasted beets, all tossed with Champagne vinaigrette.   Use whatever greens look best.  I like to combine different lettuces and spinach with the radicchio to get a nice balance of textures and flavors.  Roasting beets transforms these little root vegetables into a powerhouse of sweetness and earthy flavors. That not only adds a fantastic color to your salad. They are packed with goodness for your body. They promote a healthy circulatory system, help with digestion and have loads of vitamins just to name a few. They can last in the refrigerator for a week to ten days so go ahead and roast a bunch and then add them to all your salads! The goat cheese on top a baguette is a classic French Bistro addition to a salad. Toasty baguette, creamy goat cheese pairs perfectly with this tangy salad making it a great way to start or end your meal.  

Coq au vin
Translated literally it means “rooster in wine”.  This is a classic braised dish that uses a whole chicken but I prefer to use chicken thighs with are scrumptious and easier to serve.    Braising is one of my favorites cooking techniques because braised dishes can be made the day before and reheated before serving, so its perfect for entertaining and getting a jump on family dinner. In fact they are best made a day ahead so that the flavors get a chance to improve. You need 3 things for a perfect braise. A sturdy pot with a lid, brown your chicken to help develop the flavors and flavorful liquid, in this recipe, its wine.  Traditionalists use a red Burgundy, but any full-bodied red wine will do. Served over mashed potatoes, this is true French “comfort food”!

Pear Tarte tatin
This dessert is a twist on the classic apple tarte tatin but with pears. The pears are bathes in buttery sugar caramel syrup then topped with puff pastry. Just 4 ingredients and classic preparation techniques gives you a show-stopping dessert. The combination of warm pears, caramel sauce and pastry crust topped with a side of vanilla ice cream in a heavenly way to end the meal.  I’m sure your family and guests will want you to open your own French Bistro!

December 2017 Holiday Class

December 2017 Holiday Class

I just love the Holidays.  The light, the glitter, and the sparkle! The air is filled with the energy of excitement, craziness, and the anticipation of getting together with family and friends.  I just love all of it!

Whether you are celebrating Christmas, Chanukah, or New Year’s, this menu is joyous, fun, and festive.  It is perfect for entertaining, since, as with so many of my menus, can be prepared in advance of the day of the party, leaving you maximum time with your guests!

This dinner begins with a gorgeous carrot, orange, and turmeric soup. The color is a brilliant shade of orange and the flavor has a pop of citrus that is so refreshing.  The soup is topped with a garnish of yogurt, a sprinkle of chives, and a perfectly sautéed shrimp.

Our main plate is a fillet of beef topped with sautéed spinach, Mushroom Duxelles, and bleu cheese….all perfectly wrapped with filo dough into an adorable present for each guest to open on their plate!  These gems can be prepared hours in advance so that as cocktail hour begins to wind down, you just pop them into the oven to warm before serving.  The perfect present for you the party giver and the party goers!

While I personally prefer savory to sweet, I can’t resist a combination of bitter dark chocolate and peppermint.  It is simply sublime! This recipe is for a tart that has a dark chocolate cookie crust filled with a bittersweet chocolate and peppermint custard and topped with crushed candy canes  This just tastes like the Holidays and is the perfect way to end a celebratory dinner!

Happy Christmas, Chanukah & New Years!

November 2017 Thanksgiving Class

November 2017 Thanksgiving Class

Thanksgiving is the perfect holiday menu for entertaining. Many people are overwhelmed by it, but all of these recipes have a great make-ahead component. And by using my four-day turkey “Game Planner” (CLICK HERE FOR IT)  you will be completely organized so that the day of Thanksgiving you're just basically assembling things and cooking the turkey. You will have plenty of time to relax and enjoy your family…. and that something to definitely be grateful for.

Greens & Mushroom Galette
This is a scrumptious, savory pastry free-form tart filled with sautéed Swiss chard and mushrooms. Its just enough to ward off pre-festivities hunger, but not fill you up. Perfect paired with a glass of bubbles!

Perfectly Roasted Turkey, Gravy and Stuffing
This is the way my mom cooked a turkey. She calls it steam roasting. It's a tried and true method that results in a turkey that is both moist and delicious.  You roast the turkey uncovered for 30 minutes, and then tightly sealed the pan with aluminum foil. This creates a moist environment that results in a juicy bird.  And no basting required! The stuffing is a delectable combination of Italian sweet sausage, mission figs and sage. And, of course, the perfect pan gravy to top it all off!

Brussels Sprouts Gratin
Beautiful tender Brussels sprouts are blanched and then tossed with a delicious white sauce called the Béchamel. Topped with Panko and Parmigiano-Reggiano cheese, this is a delicious side dish that is rich in flavor, but not too heavy, and adds a little texture to the plate as well.

Cardamom Carrots
Cardamom has a lovely, sweet floral note, and combined with the ginger, gives these carrots and exotic taste that is a nice counterpoint to all the savory goodness on your plate. These add both a little color and counter-balanced flavor.  Perfect!

Cranberry Ginger and Pear Tart
In this dessert, the tanginess of the cranberry, sharpness of the crystallized ginger, and the sweetness of the pears combine together in a flaky pastry to make this a show-stopping way to end your meal. Top with a dollop of whipped cream.  What could be more delicious?

November 2017 Appetizer Class

November 2017 Appetizer Class

I love the holidays. They are full of excitement. You can feel the anticipation of the upcoming festivities in the air. The chill outside makes it the perfect time to get together in the warmth family and friends. And there is no better way to experience this comforting joy than having an appetizer party.

The idea behind this class is that you can make all of these recipes and throw a perfect appetizers/holiday open house party, or, since each recipe is delicious enough to stand on its own, you can bring one for a potluck gathering. Perhaps you just need just one to add to your existing holiday menu. 

All of these recipes have a great make-ahead component, which I strive to do with all my recipes. It just makes entertaining so much more relaxing and enjoyable when the preparation can be spread out in the days ahead of the event.

What we are cooking:

Poinsettia Cocktail:
I adore bubbles and nothings rings in the holiday like this festive cocktail named the poinsettia because of its red color!! 
A simple but scrumptious combination of Cointreau, cranberry juice and sparkling wine. Gives you a cocktail with the perfect balance of sweet and tart.  Make sure to use good brute dry sparkling wine. This is the perfect way to celebrate the season whether your celebrating with our appetizers or serve it with brunch. 

Salmon Rilletes:
This is a play on a classic rillettes, which is kinda like a pate that is usually made with a combination of meat usually pork, spices all cooked in fat. To achieve a delectable spread. Instead of meat, we are using perfectly poached salmon combined with smoked salmon along with herbs, lemon, and butter to make a sublime spread that is delicious for an appetizer or try it for brunch. Served with crostini or Melba toast crackers, it's a very elegant and versatile spread.

Spicy Chi Chi Beans:
“Chi Chi beans” is the Italian word for garbanzo beans. These little gems are packed with protein and are so good for you. Simply roast them in the oven and toss them with some spices. They are a perfect little munchy, crunchy dish to go along with your holiday cocktail. 

Sausage Stuffed Mushrooms:
Sausage, peppers, and onions are one of my favorite meals. I just love that savory combination of the pork & sweetness of the onions and peppers. In this rendition, those scrumptious, savory, sweet flavors are presented in an easy-to-hold “bowl” of a lightly roasted mushroom. A perfect finger food for an appetizer party! I dare you to eat just one.

Arugula Walnut Pesto in Puff Pastry:
Pesto is greens ground up with garlic. Add some cheese, nuts and olive oil, and you have a sublime sauce that can go on pasta, top bruschetta, or serve as a dipping sauce for artichokes. This is a winter version of the summer classic pesto made with basil. This combination of the sharp bitterness of arugula, walnuts, and the saltiness of the Pecorino-Romano cheese is a winner. For the holidays, we're going to use the pesto as a filling between puff pastry, and then cut it into a whimsical Christmas tree!

Roasted Beet Hummus:
The amazing color of these roasted red beats brings a huge wow factor to this well-known dip. I can’t believe this stunning bright pink/fuchsia color is all natural! When the beets combine with the garbanzos beans, lemon, and tahini, it makes for a really spectacular dip for vegetables or pita chips. Ho Ho YUM! 

Snowflake Cookies:
Nothing beats a simple cookie: egg, sugar, and almonds. When I added the flavoring fiori di Sicilia, it transported me back to my childhood. It reminded me of those classic Italian nougat candies from La Florentine that came in little boxes. My favorite was the orange ones with the picture of Ippolita on them. Have you ever had one?? Backs then these candies were only available at holiday time. These cookies have just enough sweetness, along with a hint of orange, citrus, and vanilla. That is positively addictive. Each one is shaped a little different, like a snowflake. They are so good and will disappear as quickly as a snowflake too!

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!

April 2017 Class

April 2017 Class

Risotto:  Risotto is not rice. It is not for instant gratification. It is a labor of love, and so worth it! When you make risotto, you are stepping away from connected electronic distractions (only twenty minutes….it’ll be OK!), into a time that existed really not so long ago, focusing zen-like only on the task at hand. It requires almost constant stirring to achieve the creamy decadence that is unforgettable. Toss with mint, fresh peas, and the salty sharpness of Pecorino-Romano cheese, and slowly, calmly transform your mind and the ingredients into the perfect first course for your spring meal.

Rack of Lamb with mint chimichurri sauce: It is difficult to describe the delectable, tasty dining experience of a tender, perfectly roasted rack of lamb. Today’s lamb is not the gamey meat of the 1970’s, but clean and fresh. Don't believe me? Ask my thirteen year old son, who ate five chops!  (OK, I can’t tell you the real number but it was more).  A rack of lamb with the toasted rub on the outside makes a beautiful presentation.  And the sauce? A twist on the traditional chimichurri sauce, accented with mint. Pleasantly pungent, bright, and delicious with any meat, I know that you will enjoy this preparation of rack of lamb!

Blood Orange and Lemon Tart:  Need an elegant, light, and refreshing end to a spring meal? A perfectly baked tart shell filled with a tangy lemon curd and topped with beautiful blood-red oranges does the trick. So easy. So beautiful. So spring.  Enjoy!

March 2017 Class

March 2017 Class

Winter Vegetable Soup:  Winter, like summer, provides its own unique bounty of vegetables that are perfect for a warm, hearty winter soup that keeps the chill outside where it belongs.  A tasty blend of leeks, onions, carrots, butternut squash, turnips, canned tomatoes and kale in a smooth, savory broth.  Topping it with a garlic and parsley pistou gives a pop in taste and texture that makes it the perfect starter on a cold winter night!  

En Papillotes of Fish with Lemon & Greens:  The first time I had a papillote, I was in France.  When I broke into the paper, the escaping steam carried scents of wine, lemon and perfectly cooked fish.  I was at once overwhelmed and, quite frankly intoxicated by the smells and the promise of the deliciousness about to come.  “Papillotes” translates into “in paper”.  They are little packets of parchment with goodness folded inside.  The sorts of things can be ‘en papillote” are near limitless, but today we use a beautiful, firm whitefish topped with sundried tomatoes and preserved lemons.  

Preserved lemons is a well known secret, an unbelievably salty, sweet accent that gives a pop of citrus to any dish.  And the best part is that they last in your refrigerator for months!  Add some lemony dressed greens and you have a dish that is so easy to prepare, yet so, so elegant.

Chocolate Cheesecake:  Cheesecake is a family favorite.  I always make one for my husband’s birthday (I make two, actually)!  This recipe switches it up a bit; a dark chocolate cookie crust topped with a silky smooth, creamy, rich, chocolate cheese filling.  If you think this description is a mouthful, wait until you taste this dessert!  A simply decadent way to end a meal!   

February 2017 Class

February 2017 Class

Salad is not just for summer. There are so many good greens available in the wintertime, like kale, spinach, and chard, all super green and packed with anti-oxidants.  Topped with roasted fresh beets, walnuts, and gorgonzola, which are all super foods (well, maybe. The Gorgonzola is just super good!).  transforms these greens into a Super Salad.  

It's not just chicken…it's perfectly roasted chicken. There is a difference. Chicken heals, chicken nourishes, and chicken comforts the soul. Chicken is unmatched in its versatility. If you plan to roast one chicken for Sunday dinner, then roast two so you have this wonderfully satisfying base ingredient to use many different ways throughout the week. My recipe is a twist on the classic with rosemary and preserved lemons. Preserving lemons turns them into a soft, salty, sweet deliciousness that adds a pop of citrus to any dish, and will last in your fridge for months.  Serving them with roasted vegetables in the pan gravy make this meal perfectly comforting for the entire family!

Every western culture has their own take on how to combine butter, flour, sugar and fruit into a delicious dessert.  And that starts with the pastry.  This recipe gives a beautiful versatile pastry that is made in the food processor in minutes, freezes well, and can be pulled out for a multitude of uses.  In the US it’s an apple tart or pie; in France, a galette.  In Italy, their spin on apple pie is a crostata.  Made with this beautiful flaky pastry dough, filled with apples, cinnamon, walnuts, and raisins topped with ice cream.  It is simply, satisfyingly delicious.  A perfect ending to this trifecta of winners in this meal.

September 2016 Pizza Class

September 2016 Pizza Class

This recipe maintains all that is classic Caesar – fresh, crisp spears of Romaine topped with just the right blend of garlic and lemon in a light base, bringing the salad to life, complimenting the lettuce, not drowning it.  Of course, it wouldn’t be a Caesar without being topped with savory homemade croutons that are beautiful in both appearance and in taste!  

One of my greatest pleasures is strolling the cobblestone streets of Italian cities in the morning.  The sites of Old World neighborhoods coming to life as the open-air markets begin to bustle in the new day.  By lunchtime, the thoughts of a perfect thin crust pizza are inescapable. As I stroll past pizzerias, the aroma of freshly baked dough is too much to resist.  One must simply stop, sit, and enjoy Italy’s most famous exports – pizza and a glass of vino!

You can replicate those pizzas at your home.  All you need is your oven, a pizza stone, and a few simple ingredients.  The pizza dough comes together very quickly in your food processor and bakes up into a beautifully thin crust that is crunchy, yet slightly chewy at the same time.  Top it with this simply divine tomato sauce that is so very easy you’ll be using it for all you pizza and pasta recipes!  Add a few simple toppings: ripe tomatoes, mozzarella, basil and you’ll have  your own perfect Italian Marghertia pizza!  Delizioso!

There is a reason why they call life in Italy “La Dolce Viva” and nothing expresses that life better than Tiramisu.  I have sampled several renditions while traveling in Italy and have incorporated the best into this recipe.  Little clouds of marscapone cream tucked between layers of espresso

September 2016 Bologna Italy Class

September 2016 Bologna Italy Class

Three of my most favorite culinary ingredients all come from the same region in Italy: Emilia-Romagna. It is a place so rich in culinary history that I had read about it and dreamt about visiting for years. Well, my dream came true last year. We visited the Emilia-Romagna region. We were able to experience the taste of the regional specialties. From Modena, it is Balsamic vinegar. From Parma, prosciutto di Parma and my absolute favorite cheese, Parmigiano-Reggiano (in fact, I am so crazy for this cheese I wanted to name my daughter “Reggiana”, but my husband wouldn’t let me). It is known as the cradle of Italian cuisine where generation after generation has perfected the art of making these ingredients that have become the backbone of Italian cuisine.

In the city of Bologna, I was able to learn how to make a proper Bolognese sauce. It is rich in the deep favors of pork and beef, with a hint of tomatoes that are simmered until the sauce is thick and clings to tagliatelle pasta – fresh made, of course! Topped with freshly grated Parmigiano -Reggiano. I can’t think of a better way to start a meal.

For the main dish, imagine a perfectly baked white fish that is nestled into a rich tomato sauce flavored with herbs and black olives that is cooked until it is perfectly moist and juicy. A dish that is light in feel but heavy on flavor. Can you say “delicioso”?

The first time I a tasted torta sbrislona in Ravenna, I didn’t know what it was. Was it a giant cookie or a torte? A cake? I wasn’t sure BUT all I know is I was in love! You don't cut it into pieces, you simply break off a piece, which I did, until it was almost gone. It has a crunchy feel and a nutty flavor. It is positively addictive and goes perfectly with an espresso or prosecco as a great way to end this meal which will transport your taste buds to the Emilia- Romagna until you can visit. Maybe we should go??