Jun. 4, 2009 - San Francisco May 2009

 SAN FRANCISCO MAY 2009

 SEVERAL DAYS OF FEASTING AND FUN

In May I took the 3^rd annual vacation with my sister, Patti.  The first was to Paris in 2007 to visit a friend and to tour and to eat a lot.  Last year we stayed closer to home (my home anyway, she lives in Maryland) and visited San Francisco.  We both lived in Marin County during high school and have made numerous trips to the Bay Area over the years but never as tourists—maps and cameras out!  We had such a good time we decided to visit again this year, so off we went.

I thought I’d share with you all the foody stuff we did because SF is such a food-oriented town.  We tried some new restaurants this year and returned to two favs from last year.  We took another walking tour—last year was around Chinatown, this year of North Beach/Little Italy. We even took the boat over to Alcatraz.  But the best part as usual was all about the food.

We arrived in town on a sunny, yes sunny, Wednesday afternoon and took BART to within a few blocks of our hotel.  (Let me just say that SF when it’s sunny is a most beautiful city and for the next 3 days it got even sunnier until we hit record high’s in the 90’s by Saturday which was just a bit too warm for walking around!)  It turns out that this weekend was Bay to Breakers, a foot race from the yes, the bay to the ocean to be held on Sunday a.m. where costumes are optional—even clothes from what I heard.  That explained the lack of great weekend hotel deals I had been faced with.  While we usually enjoy the smaller boutique hotels in SF we ended up at the Intercontinental on Howard and were very pleased with a nice large room, a great view and a giant tv!  It was within easy, flat walking distance to almost everywhere and if not, then to a bus or cable car—a great location in SOMA.

That night we walked a few blocks to TWO (www.Two-SF.com) which used to be Hawthorne.  They have recently redone the place and lowered their prices, which seems to be a trend in SF.  They had a very lively bar scene and yet the restaurant was still pleasant and fairly quiet and the food was fabulous.  They offer a special “5 for 5” menu as well as the regular one.  There are five different small plates for $5 each.  My sister dined on these small plates which included a duck confit radicchio lettuce cup topped with kumquat marmalade, yum!  There was also a tomato soup, a small pizza topped with crème fraiche and smoked salmon and one I can’t remember right now.  I had the lamb loin on Israeli couscous that was delightfully spiced with loads of fresh herbs.  I couldn’t stop eating it.  For dessert I had one of the “5 for 5”—Butterscotch Pots de Crème, double yum! 

My job, of course, is to choose the restaurants.  Each April the San Francisco Chronicle comes out with the Best 100 restaurants for the year.  It’s a great way to see what’s available and what’s fallen off the list and what’s new.  I haven’t been led wrong yet by following their lead. (http://www.sfgate.com/food/top100)

Not on that list but oh so worth a visit got us up early the next morning for a visit to Dottie’s True Blue Café (501 Jones—in the Tenderloin), a must for breakfast.  Plan to stand in line to get in for at least 30 minutes and maybe up to an hour depending on your timing and the day of the week.  We only waited about 30 minutes this time but Patti went back on Sunday after I had already left and waited a full hour!  Yes, it’s worth it.  They make everything right there and it’s all good.  Their house pancakes are a light wheat with cinnamon (Patti’s fav) and then they often offer a special of the blueberry cornmeal pancakes which I’ve had twice now and they are my favs.  There’s a blackboard with specials hanging on the wall but I usually just have the huge combo breakfast with pancakes, potatoes, bacon and eggs--$13.50.  You won’t need lunch and you will have to walk around a lot to work off this breakfast.  We followed our sumptuous breakfast with visits to the Aquarium, the Science and Technology Museum and even the Modern Art Museum (get the City Pass, it’s a great deal that includes most museums and a city bay boat tour or we used ours for Alcatraz and you can also ride all the buses and cable cars you want to for a week $59.)

Public transportation in SF is the best.  You can go anywhere in the city and it’s not too hard to figure it out either.  If you have a computer with you it’s a snap but you can also get a map with the bus lines marked or try calling 511 and tell them where you are and where you want to go.  When the mechanical voice understands you it works pretty well.  At one point I was saying Greenwich and he (it) thought I was saying Pine—go figure.  But only once did we wait for a bus or cable car more than 7 minutes the whole time we were in the city.  You really get to mingle with an interesting cross section of SF citizens on the buses—if they are talking to themselves you might want to sit elsewhere!

That night was my nephew’s birthday, part of the reason for the SF trip this year.  We had to go with his desires and he was so excited about going to Buca di Beppo for the giant meatballs that we couldn’t say no.  Their food is never terrible and the meatballs are giant and very tender but the best part of the evening were the prom kids from a local high school sitting at the Pope’s table (if you’ve ever been to BdiB you know the table!) all dressed up.  A woman at an adjoining table (after several martinis, I’m sure) decided that they kids should do a runway walk for us diners. Strangely enough they did and we all applauded—it made the evening interesting for sure.

Friday dawned and we were ready for our walking tour of North Beach/Little Italy.  A friend (thank you Karen!) had recommended a walking tour of China Town she’d taken the year before and we had so enjoyed it we thought we’d try another one this year.  The company we used both years is Local Taste of the City Tours (www.sffoodtour.com or www.localtastesofthecitytours.com).  Last year’s tour finished with a Dim Sum lunch but this year you ate the whole way through the tour.  First stop at Caffé Roma (www.cafferoma.com) for a cup of cappuccino.  I don’t drink coffee but I did have a decaf version and it was truly the best thing I’ve ever tasted and gave me an idea of why coffee drinkers are well, coffee drinkers.  Patti was in heaven and actually we had already stopped at Caffe Roma before the tour started and had visited on our own the year before.  It’s also the only place open early and they are an internet café as well.

This was only the beginning.  Our next stop was XOX Truffles (www.xoxtruffles.com) where they handed us each a small bag of tiny homemade truffles.  They specialize in tiny truffles, all made with the French chocolate Cocoa Barry which has long been my favorite chocolate (sold at the Kitchen Witch).  So, let’s see, coffee then chocolate…now it’s on to Liguria Pantry for focaccia so light it was like air topped with a wide choice of flavors.  We sampled (when I say sampled there was more than enough and they encourage you to pig out!) the mushroom rosemary and the pizza sauce topped focaccia.  So fresh and so popular that the sign says they are open until 2 pm but our guide says they are seldom open past noon since everything sells out early.  This place was founded in 1886 and is still going strong, though the women running the place looked really tired but I would too after hours of baking and it was getting warmer in the city by the minute.

Next it was bakery time. Two of them—The Italian French Baking Co. on Grant and the Victoria Pastry Co. on Stockton  The first is more bread and fabulous Biscotti and other cookies while the second is all about beautiful cakes and pastries.  (Oh, I forgot we stopped at an Italian deli between these two for a tasty Crostini topped with house-made salami, roasted peppers and pesto—just to cleanse our palates!)  At the Italian French Bakery (on Grant) we got to go back into the bakery to see the brick ovens in use.  They were built in the 1870’s and still going strong, surviving many fires and earthquakes.  We ended the eating part of the tour at Victory Baker (www.victoriapastry.com) with an Italian Cake filled with raspberry jam and custard and totally covered with green marzipan.  This marzipan was nothing like the heavy thick stuff you get in German candies, this was thin and light and very almondy.  We couldn’t believe it but we all ate a whole piece of cake!  The tour company advertises that you will have enough food for breakfast and lunch and they aren’t kidding.  I couldn’t even think about food the rest of the day until it was time for dinner of course. 

The tour continued with a walk through Carol Doda’s North Beach area and finished up at the Beat Museum, which if you are a fan of Kerouac is a fun place to wander through.  

My sister and I parted ways later that afternoon.  She off to visit a high school friend down the peninsula and I had invited a college friend to ferry over from Marin to have dinner and spend the night.  So, Friday night Sally and I went to RN74 (www.michaelmina.net/rn74) (named after a highway in Burgundy) for wine and dinner.  This is the newest (only opened 4/26/09) in the collection of Michael Mina’s restaurants in SF area, Las Vegas and beyond and even in Dana Point, Stonehill Tavern, at the St. Regis Resort.  From what I read before visiting he is not as involved with this restaurant but his dedication to perfection still shows through.  There is an extensive wine list from very inexpensive to mega-expensive wines set in a more laid-back atmosphere with more affordable food prices (another example of the SF trend to be affordable, encouraging all to still dine out). The place was crazy-busy but we could still talk to each other across the table—a miracle in my book!  We started with Maitake Mushroom Tempura and sashimi topped with an apple relish—very fresh and quite nice, even for a person like me who usually shies away from the raw fish thing!  I had duck confit “cassoulet” with barley rather than beans under a perfectly crispy skinned melt in your duck leg.  I finished my meal with Champagne and Chocolate, of course!

Saturday was the hot day—temperature wise for sure and of course it was the day we walked the most!  We started at the Farmer’s Market at the Ferry Bldg. which was in full swing.  Cherries, Blueberries, Strawberries—oh my!  I only wished I had had somewhere to take them.  We wandered (a couple of miles) down the Embarcadero after lunch to catch our ferry to Alcatraz.  It was truly a picture perfect day, not a cloud or a puff of fog anywhere to be seen.  Looking back at the city makes you understand why people “leave their hearts in SF”.

Dinner that night was a repeat visit to SPQR (www.spqrsf.com) in the Filmore.  A bus trip dropped us right at Filmore and Geary in front of the famed Filmore Theatre (where my son’s band, Rebelution (www.myspace.com/rebelution), played in January by the way!!) and then it was just a short walk up the street to the restaurant.  The only trouble with this place is that it is small and they take no reservations.  We had to wait about 50 minutes for a table but it did give us some time to wander up and down Filmore, doing some window shopping and time to stop for a drink too.  Last year it was just Patti and myself and we got in quickly and sat at the bar overlooking the kitchen.  We dined only on a variety of small plates (which they are known for) and reveled in watching the bustle of the cooks as they produced dish after dish of fava beans with prosciutto, dates wrapped in bacon, arugula and grapefruit salad, bay scallops with preserved lemon and chili—yum!  This year we were four for dinner so we started with a trio of small plates and then three of us feasted on the Lasagna with homemade sausage.  The pasta melted in the mouth—true heaven.  We enjoyed an Umbrian wine that was the perfect blend with our pasta and all too soon the feasting was over.

Oh yes, I forgot, we had to switch hotels for Saturday night to Hotel Triton (www.HotelTriton.com)—I’ve since heard they have a Gerry Garcia room among others.  The place is right at the gates to Chinatown and like all Kimpton hotels is decorated with fun in mind.  The rooms are small but the décor makes up for it.  I did have to dress standing in the hall by the door—no other spot large enough. I would like to spend more time in that part of the city—I saw a French Bistro next door and…oh well, there’s always next year!!

Next day it was up and off to the airport for me while Patti headed over to Dottie’s since she had a later flight back East.  I saw three Elvis’, a butterfly, two astronauts, and many more all dressed (luckily all dressed!) on their way to race in Bay to Breakers—I was headed in the opposite direction on BART but I did get an eyeful of San Francisco on my way out of town.  And there’s still so much more to discover!

- Great News July through September 2009

 Great News Cooking Classes

1788 Garnet Ave. San Diego      (858) 270-1582 

July through September 2009

Risotto Workshop                     

Thursday, July 16 at 6 pm

Risotto is a last minute dish—you can be ready for it, but you still have to plan on stirring for 30 minutes and then serving immediately, but it’s so worth it.  Learn the ins and outs of preparing the perfect risotto and even a few fun ideas on what to do with leftovers. HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Lemony Risotto with Grilled Asparagus and Shrimp

Sun-Dried Tomato Risotto with Seared Scallops with Truffle Oil

Italian Sausage and Wild Mushroom Risotto

Jalapeno Jack Corn Risotto with Grilled Chili-Lime Chicken

Risotto Milanese with Saffron to make Risotto Balls, Risotto Cakes and Risotto Torte

Wine Country Cooking Summer Flavors                  

Saturday, July 18 at 11 am

Bold, Fresh and Seasonal Foods characterize Wine Country Cooking—oh, and don’t forget the use of wine in the preparation.

Grilled Prosciutto Wrapped Fresh Mozzarella on Arugula Salad with

Sun-Dried Tomato Balsamic Dressing

Chicken Breasts in White Wine Fig Sauce on Creamy Polenta with Manchego        Cheese

Grilled Scallops on Fettuccine with Sun-Dried Tomatoes, Mushrooms and

    Spinach in  Asiago Cream Sauce

Flank Steak Stuffed with Prosciutto, Fontina and Basil with a Cabernet Shallot Sauce

Fresh Cherry Almond Tart with Streusel Topping

Quick and Easy Lunch—Mediterranean Summer     

Tuesday, July 21 at 11:30 am

In this daytime series, Phillis serves up a lesson in cooking and a fabulous meal, all in 1 1/2 hours.

Roasted Red Pepper Hummus with Pita Bread

Mediterranean Chicken Breasts with Mixed Mushrooms, Artichokes, Tomatoes and Capers

Saffron Scented Couscous with Pine Nuts

White Chocolate Lemon Mousse Parfait with Blueberries    

Blue Cheese Specialties       

Thursday, July 23 at 6 pm                 

If you are a blue cheese lover, you know it, and you know you can’t get enough.  These recipes were created just for you.

Spinach Dip with Danish Blue Cheese and Bacon with Fritos

Filet Mignon with Shiitake Mushrooms, Stilton and Blackberry Cabernet Sauce

5-Cheese Lasagna with Gorgonzola, Artichokes and Prosciutto

Pork Tenderloin with Hot Pepper Jelly Sauce and Maytag Blue Cheese

Apple-Raspberry Crisp with Pecan Crunch Topping and Ice Cream

Friday Night Dinner Party—Burgers,

           Fries and Shakes

Friday, July 24 at 6 pm

What could be more typical summer food than burgers and fries but here we’ll take a different spin on the traditional.  HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Guacamole Bacon Burgers with Grilled Onions and Easy Cheese Fries

BBQ Pork Burgers with Coleslaw Topping with Baked Sweet Potato Fires

Hoisin and Ginger Salmon Burgers with Portobello Fries

Turkey Cheddar Burgers with Sun-Dried Tomato Mayo with Romano Zucchini Fritters

Strawberry White Chocolate Milk Shake and Chocolate Malt

Easy Make-Ahead Appetizers for Summer Entertaining  

Tuesday, July 28 at 10:30 am

Try these appetizers—they’ll serve a crowd and can be made ahead--the perfect choices when you are asked to bring a party appetizer this summer.

Queso Fundido (Melted Cheese) with Roasted Chilies, Corn and Sausage

           with Baked Tortilla Chips

Dilly Shrimp Dip with Rye Toasts

Italian White Bean and Roasted Garlic Dip topped with Sautéed Mushrooms and Gorgonzola with Parmesan Toasts

Mediterranean Tomato Relish with Green Olives and Artichokes with Pita Chips

Pesto Savory Cheesecake with Roasted Peppers and Garlic Toasts

Hot Off the Grill—Shellfish Showdown                          

Thursday, July 30 at 6 pm

Grilling adds an extra dimension to the flavor of shellfish and it’s really quick to cook.  When paired with the warm weather flavors featured here these dishes are a hit!

Smoky Corn Soup Topped with Grilled Lobster and Smoked Paprika Buttered Grilled Corn

Grilled Oysters with Tequila Marinade and Chipotle Glaze

Colossal Prawns with Santa Fe Vinaigrette on Angel Hair Pasta 

Grilled Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc

Dulce de Leche Ice Cream Cake Roll with Chocolate Sauce

August

Quick and Easy Lunch—Summer’s Spice    

Tuesday, August 4 at 11:30 am

In this daytime series, Phillis serves up a lesson in cooking and a fabulous meal, all in 1 1/2 hours.

Chipotle Fresh Apricot Chicken Breasts

Cilantro Rice Timbales

Green Beans Almandine

Chocolate Toffee Brownie Cake with Bittersweet Chocolate Glaze and Ice Cream

Healthy and Delicious Vegetarian                 

Thursday, August 6 at 6 pm

In this Vegetarian/Vegan, class you will learn that meatless eating can easily be feasting and delicious as we cook with alternate forms of protein.

Chili-Ginger Roasted Butternut Squash Soup

Black Beans and Sweet Potato Enchiladas with Fresh Tomato Salsa

Polenta Lasagna with Vegetable Bolognese and Grilled Eggplant, Red Peppers and Zucchini

Thai Red Curry with Seitan, Yams, Mushrooms and Ginger with Jasmine Rice

Vegan Pumpkin Oatmeal Dried Cherry Cookies

Friday Night Dinner Party—Bountiful Harvest          

Friday, August 7 at 6 pm

Grab produce from the garden or farmer’s market and create these fun full-flavored dishes for your next backyard BBQ.

HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Grilled Scallop “Ceviche” with Cucumbers and Jalapeno Chilies

Grilled Caesar Salad with Lemony Caper Dressing

Rib Eye Steaks with Roasted Red Pepper Habanero Salsa

Roasted Potatoes with Sour Cream and Bacon

Grilled Summer Squash and Zucchini with Lemon and Coarse-Grain Mustard

Lush Lemon Cake with Lemon Cream and Raspberries

Bon Appetit! An Afternoon inspired by Julia Child 

Tuesday, August 11 at 10:30 am

Julia Child has been gone a bit more than 4 years now but her food and cooking philosophy lives on.  This class pays tribute to several of her special dishes.  Bon Appetit!

Roulade au Fromage with Spinach and Ham Filling

Coq au Vin (Chicken in Red Wine) vs. Chicken Fricassee (Chicken in White Wine)

Soubise (Rice and Onions)

Beef Bourguignon with Tiny Onions and Mushrooms

Chocolate Soufflé

Sticky Fingers…The Ribs Class!              

Thursday, August 13 at 6 pm            

Nothing says summer like eating ribs with your hands.  This time we’ll try all sorts of ribs and we’ll even supply the wipes for our sticky fingers!

Asian Lime Sauced Baby Back Ribs with Sweet Spice Rub

Maui Short Ribs with Mango Sesame Spinach Salad

Country-Style Pork Ribs with Peach Chipotle Sauce

Pork Spareribs with Sweet Cola Sauce and Brown Sugar Rub

Chipotle Potato Salad with Cilantro, Fresh Corn and Red Onion

It’s Peachy!!                                               

Thursday, August 20 at 6 pm

Summer time is harvest time for all the best fresh fruit.  We’ll feature peaches in this class with both savory and sweet accents.

Electric Peach Cocktail

Roasted Turkey Salad with Peaches and Sesame Ginger Dressing

Brandied Peach Pork Tenderloin with Shallots and Fresh Thyme

Tandoori Salmon with Fresh Ginger Peach Chutney and Minted Yogurt

Blueberry and Peach Crisp with Pecan Streusel

Fresh Peach Tart with an Almond Crust

Friday Night Dinner Party—Thai Flavors  

Friday, August 21 at 6 pm   

Thai flavors are unique and delicious and tonight you will have the opportunity to work with all manner of special ingredients typical to this cuisine.  HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Chiang Mai Curry Chicken Noodle Soup

Prawns with Tamarind Sauce and Crispy Fried Shallots

Beef with Shiitake Mushrooms and Oyster Sauce with Jasmine Rice

Fresh Green Curry Paste

Thai Green Curry Pork with Thai Basil, Zucchini and Red Peppers

Thai Iced Coffee

Fast Fish Entrees             

Tuesday, August 25 at 10:30 am

Trying to eat more fish, but just don’t know what to do with it?  Try out these quick and easy recipes on your family and friends.

Cajun-Spiced Orange Glazed Salmon Fillets

Panko Coated Snapper with Tomatoes and Pesto Butter

Mediterranean Baked Tilapia with Tomato, Basil, Caper and Olive Sauce

Halibut with Creamy Orange Tarragon Sauce

Broiled White Fish Almondine with Lemon

California Cuisine and Wines                

Thursday, August, 27 at 6 pm             

This class will feature the sunny flavors of a California Summer.  We’ll also sample California wines chosen to pair well with these dishes.

Fresh Fig and Ricotta Flatbread with Balsamic Onions and Walnuts

Avocado and Raspberry Baby Romaine Salad with Creamy Raspberry Vinaigrette

Garlic Confit Glazed Grilled Filet Mignon with Artichoke and Sun-Dried Tomato Orzo Risotto

Smoked Salt Rubbed Planked Salmon on Rosemary Red Pepper Polenta with

Mixed Mushroom Ragout

Rustic Peach Almond Puff Pastry Tart with Cinnamon Ice Cream

Pacific Rim Favorites                        

Saturday, August 29 at 11 am     

What is Pacific Rim Cuisine?  This class will discuss what makes up this eclectic cooking style while you enjoy several dishes that blend Asian flavors from all around the Pacific Rim.

Blue Hawaii Cocktail

Edamame Feta Spread with Garlic Pita Wedges

Hoisin and Black Bean Marinated Pork Tenderloin with Cilantro Pesto Mashed Potatoes

Sesame Crusted Salmon with Orange, Ginger and Lemongrass Sauce with Jasmine Rice

Pan-Seared Steaks with Thai Curry Seasoned Butter

Caramelized Pineapple Tiramisu with Dark Rum Syrup topped with Toasted Coconut

 September

Crazy for Noodles and Chicken             

Tuesday, September 1 at 10:30 am

Enjoy chicken noodle dishes from around the world—all full of flavor and quick to prepare.

Asian Cold Noodles with Spicy Grilled Chicken Strips, Vegies and Jade Cilantro Dressing

Fusilli with Saffron Sun-Dried Tomato Sauce topped with Crispy Lemony Chicken Breasts

Mediterranean Chicken Toss with Eggplant, Olives, Capers and Bow Tie Pasta

Chicken and Chili Strips with Cilantro Sauce, Red Peppers and Corn over Green Fettuccini

Chocolate Fettuccini Crepes with Chocolate Sauce and Amaretto Cream

Margaritaville                                       

Thursday, September 3 at 6 pm

If you haven’t had a chance to take this class yet, don’t miss out. This very popular class offers up ideas for the best margaritas in town as well as a collection of fantastic South of the Border inspired recipes.

Margaritas:                Frozen Mango Margaritas

Blended Margarita with Homemade Sweet-Sour Mix

Hand-shaken Citrus Gold Margarita

Smoky Black Bean Dip with Bacon

Shrimp Soft Tacos with Chipotle-Cilantro Crema

Rio Grand Grilled Chicken Breasts topped with Creamy Rajas (Chili Strips)

Southwestern Spiced Rice with Black Beans and Corn

Mexican Chocolate Torte with Brown Sugar Glaze and Cinnamon Ice Cream

Classic Sauces with a Twist               

Thursday, September 10 at 6 pm      

Take a classic sauce and add an unusual ingredient and voila you have something special.  These sauces are easy to prepare and add pizzazz to your repertoire.

Lemongrass Beurre Blanc on Mango Chutney and Macadamia Crusted Halibut

Mustard Port and Red Wine Sauce on Filet Mignon

Ginger Teriyaki Sauce on Grilled Prawns

Mornay Sauce in Chili con Queso Mac and Cheese

Basil-Tomato Vodka Sauce on Grilled Garlic Chicken Breasts 

Sticky Toffee Sauce on Ice Cream

Quick and Easy Lunch—Italian Style       

Tuesday, September 15 at 11:30 am

In this daytime series, Phillis serves up a lesson in cooking and a fabulous meal, all in 1 1/2 hours.

Chicken Breasts in Rosemary, Prosciutto and Tomato Wine Sauce

Linguine with Fresh Basil and Pine Nuts

Rosemary Green Beans

Make-Ahead Raspberry Lemon Soufflés

Global Grilling                  

Wednesday, September 16 at 6 pm

We’ll be tasting our way around the world with these special grilled dishes that showcase bold summer flavors!

Grilled Korean Short Ribs with Cucumber Kim Chee

Pork Tenderloin Al Pastor with Pineapple Garlic Marinade and Roasted Tomato Salsa

Shrimp Tikka with Garam Masala Ginger Rub and Fresh Mango Mint Chutney

Teriyaki Chicken Breasts with Wasabi Cream

Jamaican Jerk Marinated Salmon with Mashed Sweet Potatoes

Paella Party                    

Thursday, September 17 at 10:30 am

This is the perfect party food—beautiful and tasty!  We’re changing it up a bit by adding the flavors of grilled chicken and shrimp to a basically traditional paella.

Berry Sangria

Mushroom Tapas in Puff Pastry with Blue Cheese

Mediterranean Caesar Salad with Olives and Sun-Dried Tomatoes

Paella with Grilled Chicken and Shrimp, Sausages, Artichokes, Red Peppers and Peas

Orange Catalonian Cream with Fresh Berries

Steakhouse Cuisine            

Saturday, September 19 at 11 am

Steakhouses are still all the rage, but why go out when you can create great meals right in your own kitchen.

Creamy Spinach Artichoke Dip

Blackened Rib Eye Steaks with Creamy Cajun Sauce

Twice-Baked Cheddar-Bacon Tall Potatoes

Grilled Filet Mignon with Lemon Butter Steak Sauce

Apr. 26, 2009 - Kitchen Witch Summer Classes 2009

KITCHEN WITCH MENUS FOR SUMMER 2009       PHILLIS CAREY

It’s time to don those leis and grass skirts and create a party to remember!

Lava Flow Cocktail (Strawberry Pina Colada)

Coconut Shrimp with Sweet Spicy Dipping Sauce

Hawaiian Cole Slaw with Sesame Ginger Dressing

Honey Teriyaki Chicken Breasts with Grilled Pineapple

Black and White Sticky Sesame Rice Balls

Sweet, Sour and Spicy Baby Bok Choy

Mango-Macadamia Crisp with Ice Cream

AUGUST

Summer Martinis and Backyard BBQ                          

Tuesday, August 4 at 6 pm

Nothing better than entertaining in the summer in San Diego.  Here are three great cocktails to start things off right and lots of BBQ ideas as well.

Cocktails:  Sparkling Lychee Cosmo; Pineapple Chili Margarita;

Frozen Watermelon/Strawberry Daiquiri

Chipotle Grilled Pork Tacos with Pineapple Cilantro Slaw

Roasted Red Pepper Pesto Ricotta Pasta with Spicy Grilled Basil Shrimp

Curry BBQ Sauced Chicken Breasts with Ranch Potato Salad

Mississippi Mud Brownies with Marshmallow and Chocolate Glaze and Ice Cream

Fast and Fabulous Summer Chicken Breasts                      

Wednesday, August 5 at 6 pm

Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time.  Here are several great warm weather recipes to add to your recipe box.

Chicken Burgers with Basil Mayo

Creole Chicken Breasts with Lemon and Capers

Grilled Mustard Chicken Breasts with Mustard Dill Sauce

Crispy Buffalo Chicken Breasts with Blue Cheese Cabbage, Carrot and Celery Slaw

5-Spice Chicken Sauté with Bacon and Mushrooms

Fresh Apricot Hazelnut Tart

Entertaining @ Home—Caribbean Style                 

Tuesday, August 11 at 6 pm

Enjoy a taste of the tropics as you sip Rum Punch and sample this fun meal that’s perfect for entertaining your friends.  

Sparkling Rum Punch with Frozen Pineapple Cubes

Shrimp, Mango and Jicama Salad with Pineapple Vinaigrette and

Jerk Seasoned Garlic Toasts

Pork Tenderloin with Guava Glaze and Orange Scotch Bonnet Mojo Sauce

Mashed Plantains with Leeks and Fresh Herbs with Toasted Pecans and Sour Cream

Sautéed Chayote Squash with Garlic and Herbs

Coconut Almond Torte with Papaya Lime Fool

Cool Summer Sauces for Grilled Entrees                   

Wednesday, August 12 at 6 pm

These sauces are all cold or room temperature and all made ahead.  Grill up meat, fish or even fruit and add one of these fabulous easy sauce and you’ll be a hit with little fuss.

Avocado and Chipotle Sauce on Grilled Cilantro Shrimp

Papaya Poppy Seed Ginger Sauce on Grilled Chicken Spinach Salad with Toasted Hazelnuts

Roasted Red Pepper Jalapeno Sauce on 3-Cheese and Black Bean Quesadillas

Fresh Mango Mustard Seed Curry Sauce on Grilled Ginger Salmon

Argentine Chimichurri Sauce on Grilled Skirt Steak topped with Cotija Cheese

Fresh Fruit Kebobs with Red Currant Raspberry Sauce

Apr. 26, 2009 - Kitchen Witch Summer Cooking Classes 2009 continued

 Peachy Keen!                                                                     

Tuesday, August 18 at 6 pm

Summer time is harvest time for all the best fresh fruit.  We’ll feature peaches in this class with both savory and sweet accents.

Grilled Prosciutto-Wrapped Peach and Arugula Salad with Raspberry Lime Vinaigrette

Baby Back Ribs with Smoky Peach BBQ Sauce

Curried Chicken and Peach Sauté with Mango Chutney

Peach, Jalapeno and Hazelnut Stuffed Pork Tenderloin with Bourbon-Honey Glaze

Peaches Foster Flambé on Ice Cream                                                                             

Peach Melba Cakes with Raspberries and Raspberry Sauce                                                   

Meat and Potato Salad—Perfect Summer Fare         

Wednesday, August 19 at 6 pm

I love potato salad and when perfectly paired with the right meat it simply means—party time!  Invite family and friends to help you enjoy while you have fun creating a simple yet tasty meal.

Smoked Paprika Rubbed Pork Tenderloin with Maple Cranberry Glaze

            Served with Spanish Saffron Potato Salad with Serrano Ham and Sweet Peas

Caramelized Onions and Blue Cheese Smothered Filet Mignon with Rosemary Marinade

            Served with Grilled Red Potato Salad Bacon-Blue Cheese Vinaigrette

Mediterranean Marinated Lamb Kebobs with Red Peppers and Zucchini Wedges

            Served with Creamy Dijon-Dill Yukon Gold Potato Salad

Learn-a-Lunch—Summer’s Best Tomatoes                          

Friday, August 21 at noon

This 1 hour lesson and luncheon features the best of the summer’s harvest and focuses on the best of all—tomatoes!

Heirloom Tomato Salad with Fresh Mozzarella and Kalamata Dressing

Chicken Breast Sauté with Prosciutto, Tomatoes, Crimini Mushrooms and Fresh Basil

Orzo Toss with Zucchini and Feta

Easy Tomato Soup Spice Cake with Brown Sugar Frosting

Global Grilling                                                                                

Tuesday, August 25 at 6 pm

We’ll be tasting our way around the world with these special grilled dishes that showcase bold summer flavors!

Thai Pork Satay Lettuce Wraps with Glass Noodles Honey Chili Dipping Sauce

Grilled Pizza with Caramelized Onions, Prosciutto, Mushrooms and Asiago

Mongolian Flank Steak with Black Bean and Garlic Aioli

Grilled Chicken Enchiladas Verde with Tomatillo Sauce

Jamaican Jerk Marinated Pork Tenderloin with Gingered BBQ Sauce

Warm Chocolate Raspberry Pudding Cake with Fresh Raspberries and Whipped Cream

Summer Martinis and Backyard BBQ                          

Wednesday, August 26 at 6 pm

Nothing better than entertaining in the summer in San Diego.  Here are three great cocktails to start things off right and lots of BBQ ideas as well.

Cocktails:   Sparkling Lychee Cosmo: Pineapple Chili Margarita;

       Frozen Watermelon/Strawberry Daiquiri

Chipotle Grilled Pork Tacos with Pineapple Cilantro Slaw

Roasted Red Pepper Pesto Ricotta Pasta with Spicy Grilled Basil Shrimp

Curry BBQ Sauced Chicken Breasts with Ranch Potato Salad

Mississippi Mud Brownies with Marshmallow and Chocolate Glaze and Ice Cream

Fabulous Fridays— Summer Thai Flavors                

Friday, August 28 at 6 pm

Enjoy the spicy flavors of Thai food as you learn the ins and outs of this delightful cuisine.  We’ll be serving special wines chosen specially to compliment these zesty dishes.

Thai Grilled Beef Salad with Red Onions, Cucumbers, Tomato, Mint and Sweet Lime Dressing

Spicy Shrimp Phad Thai (Rice Noodles with Sweet Sour Sauce, Egg Threads, Bean Sprouts  and Red Peppers)

Yellow Pineapple Curry with Tofu, Red Peppers and Peas

Red Curry Paste

Thai Grilled Chicken Breasts with Sweet Chili Garlic Sauce 

Sticky Rice Pudding with Fresh Mango

SEPTEMBER

Entertaining @ Home—Backyard BBQ                      

Tuesday, September 1 at 6 pm

Every weekend is perfect for entertaining in San Diego, whether it’s this weekend or Labor Day weekend, it’s always an excuse for great food and friends.

Bacon-Wrapped Scallops with Spicy Chili Lime Mayonnaise in Lettuce Leaves with Avocado

Garlic-Herb Rubbed Top Sirloin with Spicy Roasted Tomato and Feta Topping

American Macaroni Salad with Sweet-Sour Mustard Dressing

Zucchini and Corn Sauté with Fresh Oregano

Rocky Road Cola Cake with Ice Cream

Summer Martinis and Backyard BBQ                          

Wednesday, September 2 at 6 pm

Nothing better than entertaining in the summer in San Diego.  Here are three great cocktails to start things off right and lots of BBQ ideas as well.

Drinks:  Sparkling Lychee Cosmo: Pineapple Chili Margarita;

Frozen Watermelon/Strawberry Daiquiri

Chipotle Grilled Pork Tacos with Pineapple Cilantro Slaw

Roasted Red Pepper Pesto Ricotta Pasta with Spicy Grilled Basil Shrimp

Curry BBQ Sauced Chicken Breasts with Ranch Potato Salad

Mississippi Mud Brownies with Marshmallow and Chocolate Glaze and Ice Cream

5-Ingredient Main Dishes                                                

Wednesday, September 9 at 6 pm The ultimate in quick cooking—Only five ingredients to prep and cook.  We’ll use some great jarred foods available right here at Kitchen Witch that will give you a head start on creating fabulous flavors with ease.  This is the one time each year that food will be 10% off for class participants!

 Menu to come later

Classic Sauces with a Twist                                          

Tuesday, September 15 at 6 pm

Take a classic sauce and add an unusual ingredient and voila you have something special.  These sauces are easy to prepare and add pizzazz to your repertoire.

Lemongrass Beurre Blanc on Mango Chutney and Macadamia Crusted Halibut

Mustard Port and Red Wine Sauce on Filet Mignon

Ginger Teriyaki Sauce on Grilled Prawns

Mornay Sauce in Chili con Queso Mac and Cheese

Basil-Tomato Vodka Sauce on Grilled Garlic Chicken Breasts 

Sticky Toffee Sauce on Ice Cream

Fabulous Fridays—It’s Greek to Me!                            

Friday, September 18 at 6 pm

We’ll be working with phyllo and trying a few new variations on traditional Greek cooking. 

Grilled Flat Breads Topped with Red Pepper Hummus and Cucumbers

Grilled Zucchini, Spring Onions, Corn and Tomato Salad with Greek Herb Vinaigrette

Chicken Breast Sauté with Tomatoes, Greek Olives, Fresh Oregano and Feta on Orzo

Zucchini and Feta Phyllo Triangles

Walnut and Almond Cake with Orange Syrup and Ice Cream

The Everyday Gourmet                                       

Tuesday, September 22 at 6 pm

A bit fancy and very easy—so easy, in fact, that it might be dinner tonight!

Butterflied Cornish Game Hens with Honey-Soy Marinade and Szechwan Glaze

Pan-Roasted Pork Tenderloin with Orange Sage Sauce

Brandy Flambéed Top Sirloin with Mustard Steak Sauce

Chicken Strips Sauté with Artichokes, Prosciutto, Olives and Fresh Herbs

Baked Salmon Fillets with a Sweet Mustard-Crumb Crust

Kahlua, Chocolate and Cream Cheese Mousse Pie with Chocolate Cookie Crust

Blue Cheese Specialties                                     

Wednesday, September 23 at 6 pm

If you are a blue cheese lover, you know it, and you know you can’t get enough.  These recipes are perfect for you.

Mediterranean Blue Cheese Salad with Walnuts, Grapes and Sweet Red Wine Vinaigrette

Beer and Pomegranate Molasses Marinated Tri Tip with Blue Cheese, Grilled Mushrooms and Onions

Chili Crusted Pork Tenderloin on Blue Cheese and Roasted Garlic Grits

White Lasagna with Spinach, Mushroom, Ricotta and Gorgonzola Fillings

Risotto with Radicchio, Roquefort, Mascarpone and Toasted Pine Nuts topped

with Grilled Prawns

Dark Cherry Clafoutis with Amaretto Flavored Whipped Cream

Learn-a-Lunch—Italian Style                                         

Friday, September 25 at noon

This 1 hour lesson and luncheon features Italian flavors created with a twist on the traditional.

Grilled Basil Shrimp Topped Pasta Caesar Salad

Eggplant and Prosciutto Parmesan with Roasted Peppers and Garlic Bread

Mascarpone Filled Crostata with Glazed Raspberries and Toasted Sliced Almonds

Restaurant Style Main Dishes Made Easy          

Tuesday, September 29 at 6 pm

We love to eat restaurant food but it’s often too complicated to prepare at home.  These recipes are just as delicious but created for the home cook with shortcuts taken where appropriate.

Herbed Goat Cheese Stuffed Chicken Breasts on Truffled Mushroom Risotto

with Prosciutto Garnish

Roquefort and Mushroom Stuffed Pork Tenderloin with Cranberry Port Sauce

Sumac Rubbed Filet Mignon with Pomegranate Reduction and Buttermilk Mashed Potatoes

Chicken Breasts Flambé in Creamy Tarragon Tomato Wine Sauce on Orzo

Peanut Butter and Chocolate Cheesecake Torte with Brownie Crust

Fast Fish Entrees                                      

Wednesday, September 30 at 11 am and 6 pm

Trying to eat more fish, but just don’t know what to do with it?  Try these quick and easy recipes on your family and friends.

Baked Halibut with Tarragon Crumb Topping on Roasted Tomato and Garlic Coulis

Orange Teriyaki Broiled Salmon with Wasabi Aioli

Red Snapper with Lemon, Sun-Dried Tomatoes and Rosemary

Tilapia with Olives and Artichokes

Lemon Curd Raspberry Fool with Lemon Madeleine Cookies

Apr. 26, 2009 - Great News Classes May through July 2009

GREAT NEWS COOKING SCHOOL CLASSES         Phillis Carey

May through July 2009

1788 Garnet Ave., San Diego, CA 92109

(858) 270-1582

www.great-news.com

MAY

Friday Night Dinner Party—A Little French Dinner                      

Friday, May 1 at 6 pm

HANDS-ON—Try your hand at a few basic French cooking techniques as you put together a mostly make ahead meal that will remind you of Paris with an American translation.  THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON. Prosciutto Wrapped Asparagus with Blue Cheese and Balsamic Vinaigrette

Monterey Jack Wafers

Chicken Orloff—Baked Boneless Chicken Breasts topped with Duxelles (finely chopped mushrooms) and a Mornay Cheese Sauce

Rice Pilaf with Toasted Pine Nuts

French Peas with Lettuce

Ice Cream Filled Cream Puffs with Creamy Chocolate Sauce

Quick and Easy Lunch—Cinco de Mayo San Diego Style    

Tuesday, May 5 at 11:30 am

This quick 1 1/2 hour class shows just what can be done in a flash with great ingredients and a bit of planning.

Chicken Breast Sauté with Ancho Almond Crema Sauce

Corn and Black Bean Salad with Sweet Chili Dressing

Chili Green Rice Pilaf

Mexican Chocolate Streusel Torte with Cinnamon Ice Cream

Pucker Up—Cooking with Citrus                                             

Thursday, May 7 at 6 pm

Lemons, limes and oranges are the topic for today—both savory and sweet!

Hawaiian Lemon Chicken with Ginger Cilantro Marinade

Chipotle Orange and Lime Marinated Pork Tenderloin Cutlets with

Black Beans with Cotija Cheese

Greek Lemon Chicken with Artichoke Hearts, Oregano and Feta Cheese

Zesty Honey-Lime Garlic Glazed Salmon Fillets

Lemon-Almond Blueberry Upside-Down Butter Cake with Lemon Whipped Cream

Coconut Lime Custard Squares

Chinese Stir-fry                                                                  

Tuesday, May 19 at 10:30 am

Why buy take-out Chinese when there’s nothing easier for a quick dinner than a tasty Chinese stir-fry. Get the family involved in the chopping and then dinner is a breeze to toss together.

Hot and Sour Soup with Pork, Bamboo Shoots, Shiitake Mushrooms and Tofu

Spicy Chicken and Shiitake Lo Mein Noodles

Black Bean Sesame Beef with Asparagus

Hong Kong Shrimp in Chili Tomato Sauce

Velvet Orange Chicken

Double-Dip Chocolate Coated Fortune Cookies

One Dish Meals—Casseroles for All Occasions                   

Thursday, May 21 at 6 pm

These dishes are ideal for make-ahead entertaining. Combine everything and pop it in the oven. Voila, it’s dinner.

Mexican Chicken Lasagna with Chili Cheese Filling

Cheesy Beef Stroganoff Casserole with Bacon, Mushrooms and Egg Noodles

Three Cheese Italian Sausage and Penne Bake with Vodka Sauce

Spinach, Mushroom and Artichoke Bake with Shrimp and Feta Cheese

Blueberry French Toast Cobbler

Friday Night Dinner Party—Pacific Rim Cuisine                  

Friday, May 22 at 6 pm

HANDS-ON—Enjoy this meal that blends flavors from all around the Pacific Rim.  Inspired by restaurant cuisine this menu will make you the guest chef at your own party. THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Grilled Sesame Shrimp topped Crispy Ginger Slaw with Cabbage, Carrots and Snow Peas

     surrounded with Black Sesame Pita Crisps

Hoisin and Black Bean Marinated Pork Tenderloin

Cilantro Pesto Mashed Potatoes

Asparagus with Pickled Ginger and Shallots

Almond Thins (Cookies) with Crystallized Ginger Ice Cream and Tropical Fruit Compote

Fast and Fabulous Chicken Breasts                           

Tuesday, May 26 at 10:30 am

Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time.  Here are several great ideas to add to your recipe box.

Hazelnut Crusted Honey Mustard Chicken with Balsamic Glaze

Chicken Florentine Risotto with Saffron and Parmesan Cheese

Chicken Provencal with Tomatoes, Capers, Olives and Fresh Basil

Hawaiian Grilled Shoyu Chicken Breasts with 5-Spice Sauce

Oven-Fried Chicken Pesto Saltimbocca Bundles with Roasted Tomato Sauce

Fast and Fabulous Chicken Breasts                           

Thursday, May 28 at 6 pm

Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time.  Here are several great ideas to add to your recipe box.

Hazelnut Crusted Honey Mustard Chicken with Balsamic Glaze

Chicken Florentine Risotto with Saffron and Parmesan Cheese

Chicken Provencal with Tomatoes, Capers, Olives and Fresh Basil

Hawaiian Grilled Shoyu Chicken Breasts with 5-Spice Sauce

Oven-Fried Chicken Pesto Saltimbocca Bundles with Roasted Tomato Sauce

Beef it Up!                                                                            

Saturday, May 30 at 11 am

American’s love their beef and nothing will ever completely take its place.  We’ll cover both the “very tender and more expensive” and the “less so tender and more reasonably priced” as you add these to your repertoire of tasty beef entrees.

Scallion and Brie Stuffed Burgers with Spicy Lemon Aioli

Pan-Seared Filet Mignon with Herbed Mustard Sauce

Mexican Arracheras (Beef, Citrus and Chipotle Marinated Grilled Skirt Steak and Onions) wrapped in Tortillas

Grilled Flank Steak with Wine and Rosemary BBQ Sauce served with

Potato and Roasted Red Pepper Salad with Lemony Mustard Dressing

Caramel Brownies and Dulce de Leche Ice Cream

JUNE

Quick and Easy Lunch—CA Wine Country Cooking          

Tuesday, June 2 at 11:30 am

This quick 1 1/2 hour class shows just what can be done in a flash with great ingredients and a bit of planning.

Cold Cucumber Avocado Basil Soup

Grilled Red-Wine Marinated Flank Steak on Fresh Corn Buttermilk Fritters with

Cherry Tomato Salsa

Amaretto Orange Glazed Shortbread with Fresh Fruit Compute

Wholesome Foods—Vegetarian Cuisine                               

Thursday, June 4 at 6 pm

In this Vegetarian/Vegan, class you will learn that meatless eating can easily be feasting and delicious as we cook with alternate forms of protein.

Split Pea Soup with Carrots, Celery and Sunflower Seeds

Southwestern Chopped Salad with Marinated Baked Chili Tofu, Black Beans, Jicama and Corn and Lime Dressing

Paella Valencia with Seitan, Garbanzo Beans, Artichokes and Peas

Tofu Scrambler Breakfast Burrito with Refried Beans, Salsa and Cheese

Delightful Thai Pineapple Curried Fried Rice with Edamame  

Strawberry, Watermelon, Peach, Raspberry Sorbet, Orange Smoothie

Light and Healthy Everyday Entrees                           

Tuesday, June 9 at 10:30 am

As summer approaches it’s nice to have several recipes that are tasty and full of flavor but light and low on fat.  Try these simple lean dishes for your every night cooking.

Spicy Halibut Lettuce Wraps with Tomato, Onion, Olive Relish and Fresh Mint Tzatziki

Spanish Gazpacho with Grilled Garlic Shrimp

Mediterranean Chicken en Papillote with Spinach, Sun-Dried Tomatoes, Fresh Herbs and Feta Cheese

Fennel Crusted Pork Tenderloin with Tuscan White Beans and Basil

Watermelon and Blueberry Compote with Strawberry Sauce

Entertaining Entrees with Wines Under $10              

Thursday, June 11 at 6 pm

Get ready for summer with these tasty entertaining entrees that we will pair with the perfect wines—all under $10 a bottle.

Curry Spice Rubbed-Citrus Marinated Pork Tenderloin with Roasted Red Grapes and Minted Basmati Rice with Pine Nuts

Crispy Potato Crusted Fish Filets with Gingered Green Beans

Balsamic-Mushroom Beef Burgers with Caramelized Red Wine Onions

Summer Vegetable Risotto with Yellow Squash and Zucchini and Fresh Corn topped with Grilled Tarragon Shrimp

Starry Shortcake with Blueberries, Strawberries and Cream

Friday Night Dinner Party—Gourmet Sandwiches for Casual Entertaining

Friday, June 12 at 6 pm

HANDS-ON—Wrap it or slap between two slices of bread or buns and you have food that Americans enjoy with friends and family or on the go!  THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Crispy Shrimp Burgers with Creole Tartar Sauce

Prosciutto, Fresh Mozzarella and Sautéed Basil Tomato Panini

Grilled Chicken and Spinach Focaccia Sandwich with

Sun-Dried Tomato Herbed Goat Cheese Spread

Carne Asada Torta on Telera Rolls with Refried Beans, Chipotle Cream, Cheddar,

Tomatoes and Avocado

White Chocolate Chip Brownie Ice Cream Sandwich with Marshmallow Sauce

Martinis and Grilling                                             

Thursday, June 18 at 6 pm

Nothing better than entertaining in the summer in San Diego.  Here are three great cocktails to start things off right and lots of BBQ ideas as well.

Martinis:  Gold Passion Martini; Maraschino Citrus Rumtini, Guava-Lime Tequini

Bacon Wrapped Shrimp with Sweet Chili-Ginger Sauce Dip

Edamame Feta Spread with Grilled Sesame Pizzettes

Grilled Chicken and Papaya Quesadillas with Cilantro Pesto and Chipotle–Red Pepper Glaze

Spice-Rubbed Pork Tenderloin with Sweet-Spicy Chutney BBQ Sauce

Roasted Sweet Potato Salad with Lime and Honey Dressing

White Chocolate Ginger Cheesecake Tart with Gingersnap Cookie Crust

Entertaining at Home—Southwestern Tapas and Sangria

Saturday, June 20 at 11 am

Imagine lots of fun and tasty morsels piled on platters surrounded by nuts and olives and lots of Sangria in pitchers ready to pour.  We’re changing it up a bit with a blend of traditional Spanish mixed with SoCal flavors—Perfect for San Diego entertaining!

Southwestern Tequila Sangria with Red Wine, Grand Marnier, Citrus and Strawberries

Spicy Sausage and Potato Tortilla with Manchego Cheese

Oven-Roasted Mushrooms with Blue Cheese

Marinated Spanish Cheeses with Roasted Peppers, Cilantro, Artichokes and Garlic Toasts

Shrimp in Garlic Brandy Sauce with Saffron Rice

Smoked Paprika Pork Empanada Pie with Roasted Pepper-Tomato Filling

Red Onion and Orange Salad with Olives and Almonds

Lemon Pistachio Cookies

Quick and Easy Lunch—Sensational Summer Food  

Tuesday, June 23 at 11:30 am

This quick 1 1/2 hour class shows just what can be done in a flash with great ingredients and a bit of planning.

Watermelon Pepper Gazpacho Topped with Crème Fraiche

Summer Seared Top Sirloin with Basil, Corn and Tomato Succotash

Scallion Orzo Risotto

Fresh Blueberry Clafouti (Custard-like Cake) with Sweetened Cream

Summer Salad Suppers                                                  

Thursday, June 25 at 6 pm

When the warm weather sets in it’s nice to have options for cool dinners that are light and easy to prepare. They’re perfect for casual dinners at home with friends and family.

Grilled Romaine Caesar Salad with Chicken and Caper-Parmesan Dressing

Pacific Rim Grilled Shrimp Pasta Salad with Snow Peas and Orange Sesame Dressing

Couscous Chicken Salad with Tomatoes, Garbanzo Beans, Peppers and Pine Nuts with Curry Lemon Dressing

Grilled Steak Salad with Chipotle Chili Glaze, Peppers, Jicama, Olives, Tortilla Chips

            and Spicy Lime Dressing

Coconut Cupcakes with Cream Cheese Icing

Friday Night Dinner Party—Hawaiian Flavors                                  

Friday, June 26 at 6 pm

HANDS-ON—Enjoy an evening of preparing and then feasting on a tasty Hawaiian inspired meal.  THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Bacon, Brie and Macadamia Won Tons with Mango Chutney Dip

Mango Radicchio Caprese Salad with Fresh Mozzarella and Basil Vinaigrette

Grilled Wasabi Salmon with Honey Wasabi Sauce

Shiitake Buttered Orzo

Asparagus Toss with Black Sesame Seeds

Hawaiian Chocolate Cream Pie with Toasted Coconut

Fast, Fresh and Easy Everyday Dishes                      

Tuesday, June 30 at 10:30 am

Try these quick everyday dishes filled flavor made fresh from easily available ingredients—perfect for our San Diego lifestyle.

Cold Roasted Tomato and Red Pepper Soup with Fresh Basil

Grilled 4-Cheese (Mozzarella, Goat, Ricotta and Parmesan) White Pizza with Basil

and Tiny Tomatoes

Warm Grilled Salmon Salad with Chickpeas, Olives, Capers and Tomatoes

Jerk Spiced Grilled Chicken Breasts and Sweet Potato Salad with

Pecan Orange Maple Dressing

Roasted Shrimp with Orzo, Cucumbers, Dill and Feta Cheese

Strawberries in Orange Caramel Sauce with Crème Chantilly

JULY

Backyard BBQ Entrees with Marinades and Rubs  

Thursday, July 2 at 6 pm

Get everything ready ahead—the marinades the rubs and the sauces—and dinner is a breeze to cook.

Chinese Crispy Grilled Chicken Salad with Hoisin Dressing and Crispy Won Ton Strips

Citrus-Chili Marinated Pork Tenderloin with Avocado Tzatziki

Salmon with Pineapple Ginger Glaze and Grilled Pineapple Rings

Spicy Rubbed Chicken Breasts with Orange Chipotle BBQ Sauce

Marinated Mustard Soy Top Sirloin and Corn on the Cob with Roasted Garlic Butter

Great Sauces on Simple Grilled Entrees         

Tuesday, July 7 at 10:30 am

This class is about sauces—the kind that you prepare in the kitchen while the meat is on the grill.  They’re hot or cold and mostly made ahead!

Filet Mignon with Artichoke Béarnaise Sauce

Garlic and Rosemary Grilled Chicken Breasts on Creamy Grits with

            Pancetta-Shiitake Mushroom Sauce

Pork Tenderloin Glazed with Ancho Cherry BBQ Sauce

Orange Marinated Grilled Salmon with Spinach and Arugula Green Mustard Sauce

Banana’s Foster Bread Pudding with Butterscotch Sauce and Ice Cream

Fresh Fast Fish                                                      

Thursday, July 9 at 6 pm

Try these quick fish dishes—some prepared in the kitchen and some outdoors on the grill—all delicious.

Grilled Sea Scallops with Cajun Herb Butter on a bed of Cajun Rice Pilaf

Sole Fillets Poached in Coconut Milk, Ginger and Basil Broth with Jasmine Rice

Salmon with Caribbean Rum Marinade topped with Mango Ginger Salsa

Pan-Fried Halibut with Creamy Shiitake Ginger Sauce

Lemon Cream Tart with 3-Nut Crust and Fresh Blueberries

Apr. 26, 2009 - The Cooking Store in Riverside through July 2009

The Cooking Store Menus—March through July 2009      Phillis Carey

321 E. Alessandro Blvd. Suite 2D

Riverside, CA 92598

(951) 776-1772

www.thecookingstore.com

Fast and Fabulous Boneless Chicken Breasts   

Monday, March 9 at 6 pm

Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time.  Here are several great ideas to add to your recipe box.

Dilly Crab Stuffed Chicken Bundles with Roasted Red Pepper Sauce

Sun-Dried Tomato, Pesto and Artichoke Risotto topped with

Grilled Pesto Chicken

Baked Prosciutto and Fontina Stuffed Chicken Saltimbocca with Mushroom Marsala Sauce and Pine Nut Garlic Linguine

Artichoke and Spinach Topped Crispy Chicken Breasts

Chocolate Kahlua Brownie Cheesecake Torte

Pacific Rim Specialties               

Monday, March 30 at 6 pm

What is Pacific Rim Cuisine?  This class will discuss what makes up this eclectic cooking style while you enjoy several dishes that blend Asian flavors from all around the Pacific Rim.

Blue Hawaii Cocktail

Edamame Feta Spread with Garlic Pita Wedges

Hoisin and Black Bean Marinated Pork Tenderloin with

          Cilantro Pesto Mashed Potatoes

Sesame Crusted Salmon with Orange, Ginger and Lemongrass Sauce

with Jasmine Rice

Pan-Seared Steaks with Thai Curry Seasoned Butter

Caramelized Pineapple Tiramisu with Dark Rum Syrup topped with

Toasted Coconut

Chain Restaurant Dishes You Can Make at Home II

Monday, April 20 at 6 pm

Here is the second installment of some of your favorite recipes from local chain restaurants.  You’ll recognize the names and now you’ll be able to prepare them at home.

Chili’s Southwestern Eggrolls with Avocado Ranch Dipping Sauce

California Pizza Kitchen’s Thai Chicken Pizza

Buca de Beppo’s Chicken Saltimbocca with Artichoke Hearts and Capers

Panda Express’ Peking Beef with Steamed Rice

Applebee’s White Chocolate Walnut Blondie with Maple Butter Sauce

and Ice Cream

Celebrate Cinco de Mayo            

Saturday, May 2 at 11 pm

Try one or several of these dishes as you celebrate this favorite California Holiday with a great menu and a fun Margarita!

Strawberry Mango Margaritas

Shredded Pork and Caramelized Onion Baked Chimichangas with

Goat Cheese Corn Queso

Grilled Chipotle Shrimp on Cheesy Chilaquiles with

New Mexico Green Chili Sauce

Chicken, Corn and Red Pepper Enchiladas Suiza with Jalapeno Jack Cheese

Mexican Arracheras (Beer, Citrus and Chipotle marinated Skirt Steak and Onons) wrapped in Tortillas with Avocado and Sour cream

Caramel Brownies with Dulce de Leche Ice Cream

Summer Salad Suppers                     

Monday June 8 at 6 pm

When the warm weather sets in it’s nice to have options for cool dinners that are light and easy to prepare.

Grilled Romaine Caesar Salad with Chicken and Caper-Parmesan Dressing

Grilled Steak Salad with Chipotle Chili Glaze, Peppers, Jicama, Olives,

Tortilla Chips and Spicy Lime Dressing

Couscous Chicken Salad with Tomatoes, Garbanzo Beans, Peppers and Pine Nuts with Curry Lemon Dressing

Southwestern Grilled Shrimp Salad with Jicama Corn Salsa and

       Lime Chipotle Dressing                           

Lemon Buttermilk Tart with Blueberry Topping and a Sugar Cookie Crust

Summer Cooking and Entertaining         

Saturday, June 27 at 11 am

Instead of eating out, invite friends over for a meal!  These entrees are fancy yet simple to prepare even in the middle of the week.

The “Best” Guacamole Bacon Burger with Grilled Onions

Prosciutto Wrapped, Fresh Mozzarella and Basil Stuffed Chicken Breasts

with Creamy Lemon Sauce

Spice-Rubbed Pork Tenderloin with Sweet-Spicy Chutney BBQ Sauce

          served with Roasted Sweet Potato Salad with Lime Honey                     Dressing

Grilled Cajun Rubbed Steak with Creamy Creole Sauce with Diced Tomatoes and Fresh Herbs

Bananas Foster Bread Pudding with Butterscotch Sauce and Ice Cream

Hot Off the Grill                           

Monday, July 13 at 6 pm  

When you are ready to get grillin’ outdoors here a few new recipes to try that are sure to sizzle their way into your repertoire. 

Grilled Chicken and Papaya Quesadillas with Cilantro Pesto and

Chipotle Red Pepper Glaze

Santa Maria Tri Tip with Spicy BBQ Rub and Steak Sauce served with

          Blue Cheese Coleslaw

Pork Tenderloin with Ancho Cherry BBQ Sauce

Chipotle Glazed Salmon with Roasted Corn and Black Bean Pico de Gallo

Fresh Peach and Mascarpone Tart with Butter Almond Crust 

Feb. 15, 2009 - Chain Restaurant Recipes

 CHAIN RESTAURANT FAVORITES YOU CAN MAKE AT HOME

It's always fun to try to recreate recipes at home from your favorite restaurants.  In the last couple of years I've been trying many such recipes.  It all started when I went to Brunch at the House of Blues in San Diego.  The corn muffins!! Oh my, they were delicious!  I searched the internet for the recipe and found many different versions.  Through trial and error I came up with my favorite and the one that tasted most like the original.  Other recipes followed and then I started teaching these recipes in classes.  You may have taken one or all of these classes.  I have the newest one coming up really soon at The Kitchen Witch in Encinitas, Wednesday, February 25 at either 11 am or 6 pm.  Give them a call at 760-942-3228  or check it out online at www.kitchenwitchonline.com and register soon, it's already filling up.

Here's one of my favorite chain restaurant recipes for this time of year when you want somthing to warm you up and help you feel good all over!!  Notice that the recipe is made with "baked" potatoes, so bake a couple extra over the weekend and prepare this soup during the week.

HARD ROCK CAFÉ’S BAKED POTATO SOUP

       WITH BACON                    Serves 6 to 8.

6 to 8 slices bacon

1 cup diced onions

2/3 cup flour

6 cups hot chicken stock or broth

4 cups baked potatoes, peeled and chopped

2 cups heavy whipping cream

¼ cup chopped Italian parsley

1 ½ tsp. granulated garlic

1 ½ tsp. dried basil

1 ½ tsp. salt

1 ½ tsp. Tabasco or other hot sauce

1 ½ tsp. freshly ground black pepper

1 cup grated Cheddar cheese

1/4 cup diced green onions

Additional chopped bacon, grated cheese and parsley

        for garnish

1. Cut bacon across into thin strips.  Cook bacon in a large pot over medium high heat until crisp.  Remove bacon to paper towels to drain.  Add onion to dripping and cook until tender, about 4 minutes.  Add flour, stirring and cooking for 3 to 5 minutes or until it just begins to turn golden.

2. Stir in the hot chicken stock or broth, whisking to prevent lumps, and cook until liquid thickens.  Reduce heat to simmer and add potatoes, cream, cooked bacon, parsley, garlic, basil, salt, hot pepper sauce and pepper.  Simmer slowly for 10 minutes but don’t boil rapidly.  Add grated Cheddar cheese and green onions.  Heat until cheese melts.  Serve topped with more bacon, cheese, and parsley.

Jan. 25, 2009 - Superbowl Dessert 2009

This is one of my favorite desserts.  I always make it for my birthday and I have served it over and over for Superbowl.  It's decadent and delicious and very easy to make.  Enjoy!

Jan. 4, 2009 - Gelson's Cooking School

 GELSON'S COOKING SCHOOL HAS DECIDED TO CLOSE!

It's too bad but they have decided that it is no longer cost effective to hold cooking classes in Calabasas.  I have enjoyed my years teaching at Gelsons and especially all of my fathful students.  I hope to see you all again sometime soon.

At this time I'm not teaching anywhere in North LA.  The furtherst north I'm going is Laguna Niguel and Riverside.  If you ever get to those areas visit me there.  You can find info under A Store For Cooks and The Cooking Store on this blog.

Happy New Year to you all!   Phillis Carey

Oct. 10, 2008 - Spicy Pumpkin Soup

 I had a request recently for a Pumpkin Soup recipe.  This is one that I have made and taught several times over the years. While the title includes the word spicy it really means "spiceful" since it includes interesting and flavorful spices like curry powder and fresh nutmeg.  This is great on a cool night or as the first course this Thanksgiving.  Try it an let me know what you think!  

SPICY PUMPKIN SOUP                     

Serves 6 to 8.

1 T. olive oil                                             

1 large onion, chopped                           

1 medium leek, white part only, chopped  

1 lb. can cooked pumpkin                       

4 cups chicken broth                               

1/2 tsp. salt or to taste                            

3/4 tsp. curry powder

1 bay leaf

1/2 tsp. white pepper

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

3/4 to 1 cup half and half to taste

Toasted sunflower seeds for garnish

1. Heat olive oil in a medium pot over medium heat.  Add onion and leek and sauté 1 minute.  Cover and cook 15 minutes or until softened but not brown, stirring occasionally. 

Oct. 3, 2008 - A Store For Cooks Fall/Winter Classes 2008-09

A Store for Cooks Fall Menus 2008-09    

Phillis Carey

Fabulous Boneless Chicken Breasts        

Monday, September 29 at 6:30 pm

Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time.  Here are several great ideas to add to your recipe box.

Dilly Crab Stuffed Chicken Bundles with Roasted Red Pepper Sauce

Sun-Dried Tomato, Pesto and Artichoke Risotto topped with

Grilled Pesto Chicken

Pan-Roasted Chicken Breast Rolls Stuffed with Dried Cranberries and

          topped With Spicy Chipotle Cider Sauce        

Artichoke-Spinach Topped Crispy Chicken Breasts

Upside-Down Butterscotch Apple Cake with Ice Cream

Cocktails and Party Food                     Monday, October 13 at 6:30 pm

Sip Martinis and nibble on these special and fun appetizers and then finish with a fabulous make-ahead dessert.

Martinis:  Pear Martini and Blueberry Lemon Drop

Pizzettes with Fontina Cheese, Tomato, Basil and Prosciutto

Triple Cheese and Spinach Puff Pastry Canapés

Mini-Orange Muffins Filled with Smoked Turkey and Cranberry Orange Sauce

Asian Salmon Cakes with Ginger Tartar Sauce

Make-Ahead Chocolate Soufflés with Caramel Sauce

Fancy Holiday Entrees                          Monday, November 3 at 6:30 pm

The holiday season is upon us with all the entertaining this entails.  Here are several fancy, yet easy to prepare, dishes destined to “wow” your dinner guests.

Traditional Swiss Fondue with a Fresh Herb and Mustard Swirl with

Red Potatoes. Sausage, Broccoli and French Bread Cubes

Shrimp and Crab Lasagna Rolls with Creamy Tomato Basil Sauce

Spinach and Artichoke Stuffed Pork Tenderloin with Cran-Apple Glaze on

 Sausage and Dried Apricot Stuffing with Pecans

Oven-Fried Walnut Chicken with Pomegranate Sauce

Pumpkin Cheesecake Swirl Torte with Caramel Sauce

Champagne and Chocolate Celebration

                                                Monday, December 1 at 11 am or 6:30 pm

Want a great new menu for entertaining or simple want to get out and enjoy a fun evening this holiday season.  Join us--we’ll be serving distinctive wines chosen especially for this menu.

Pomegranate Champagne Cocktails

Roasted Butternut Squash Soup with Cider Cream and Chives with

Pecan Biscuits with Orange Honey Glaze

Pan-Roasted Filet Mignon with 5-Peppercorn Creamy Syrah Wine Sauce

Yukon Gold Potato Gratin with Roasted Garlic, Bacon and Caramelized Onions

Broccoli with Hazelnut Butter

Chocolate Kahlua Brownie Cheesecake Torte

Restaurant Style Main Dishes Made Easy   Monday, January 12 at 6:30 pm

These recipes are worthy of any restaurant menu but they are created for you to prepare easily in your own home kitchen.

Seafood (Crab and Shrimp) Caesar Salad with Lemon Caper Dressing,

Garlic Croutons and Parmesan Curls

Thyme Roasted Pork Tenderloin on Wild Rice and Bacon with Mascarpone

          Cream and Cider Reduction Sauces

Red Wine and Herb-Marinated Filet Mignon with Madeira Mushroom Ragout

Chicken Wellington Stuffed with Spinach Pesto and Roasted Red Peppers

 served with Garlic Basil Cream Sauce

Chocolate Cherry Tart with a Brownie Crust 

Sep. 28, 2008 - The Cooking Store Fall and Spring Classes

Classes for Nov. ‘08 thru March ‘09     --    PHILLIS CAREY

Fast and Fancy Holiday Entrees                          

Monday, Nov. 17 at 6 pm

The holiday season is upon us with all the entertaining this entails.  Here are several fancy, yet easy to prepare, dishes destined to “wow” your dinner guests.

Traditional Swiss Fondue with a Fresh Herb and Mustard Swirl with

Red Potatoes. Sausage, Broccoli and French Bread Cubes

Shrimp and Crab Lasagna Rolls with Creamy Tomato Basil Sauce

Spinach and Artichoke Stuffed Pork Tenderloin with Cran-Apple Glaze on

 Sausage and Dried Apricot Stuffing with Pecans

Oven-Fried Walnut Chicken with Pomegranate Sauce

Pumpkin Cheesecake Swirl Torte with Caramel Sauce

Cocktails and Party Food                                    

Monday, Dec. 8 at 6 pm

Sip Martinis and nibble on these special and fun appetizers and then finish with a fabulous make-ahead dessert.

Martinis:  Pear Martini and Blueberry Lemon Drop

Pizzettes (Tiny Grilled Pizzas) with Fontina Cheese, Tomato, Basil and Prosciutto

Triple Cheese and Spinach Puff Pastry Canapés

Mini-Orange Muffins Filled with Smoked Turkey and Cranberry Orange Compote

Asian Salmon Cakes with Ginger Tartar Sauce

Make-Ahead Chocolate Soufflés with Caramel Sauce

Cooking with Beer (and Drinking it too!)   

Tuesday, Jan. 20 at 6 pm

Learn to compliment and pair the flavor of choice beer with food—all perfect on a cold winter’s night.   We’ll cook with and taste a variety of beers, some zesty and full-flavored, others smooth and sharp.  We’ll finish with cake, yes, made with beer, and topped with a berry compote.

Beer and Cheddar Soup served with Onion and Fontina Beer Batter Bread

Garlic and Beer Simmered Shrimp served with Broccoli and Pepper Slaw

with Basil Balsamic Dressing

Pan-Roasted Pork Tenderloin with Honey Mustard Beer Sauce

Chunky Beef and Beer Stew with Onions, Pepper and Tomatoes topped

with Garlic Breadcrumbs

Cinnamon Pecan Guinness Cake with Mixed Berry Compote

Valentine’s Day Celebration             

Monday, Feb. 9 at 6 pm

This is a perfect menu for two or more.  Start with a Champagne Cocktail and finish with a decadent chocolate dessert.

Pomegranate Ginger Champagne Cocktails

Sesame-Seared Sea Scallops on Spinach Salad with Red Pepper Hearts and

Ginger Vinaigrette

Mini-Gougère Puffs

Beef Medallions with Cognac Cream Sauce

Mashed Yukon Gold Potatoes with Pancetta and Leeks

Sautéed Baby Vegetables in a Butter-Thyme Glaze

Chocolate Cherry Tart with a Brownie Crust

Fast and Fabulous Boneless Chicken Breasts            

Monday, March 9 at 6 pm

Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time.  Here are several great ideas to add to your recipe box.

Dilly Crab Stuffed Chicken Bundles with Roasted Red Pepper Sauce

Sun-Dried Tomato, Pesto and Artichoke Risotto topped with

Grilled Pesto Chicken

Baked Prosciutto and Fontina Stuffed Chicken Saltimbocca with Mushroom

Marsala Sauce and Pine Nut Garlic Linguine

Artichoke and Spinach Topped Crispy Chicken Breasts

Chocolate Kahlua Brownie Cheesecake Torte

Jun. 9, 2008 - The Cooking Store in Riverside

THE COOKING STORE SUMMER CLASSES 2008

 July thru October 2008 Classes  

Summer Entertaining                                              

Monday, July 21 at 6 pm

Invite a few friends over and celebrate with this fun and special, yet easy to prepare menu.

Grilled Pizzettes with Sun-Dried Tomato Pesto, Goat Cheese and Olives

Romaine Salad with Multi-Colored Tiny Tomatoes and Creamy Basil Dressing

Prosciutto and Basil Wrapped Chicken Breasts with Creamy Lemon Sauce

Wild Mushroom, Haricot Vert and Shallot Sauté

Israeli Couscous (pearl pasta) with Green Onions and Pine Nuts

Raspberry Glazed Blueberry Topped Cheesecake Tart

Summer Grilling                                              

Tuesday, August 12 at 6 pm

Summer time is grillin’ time and these recipes are guaranteed to get the party going without tiring out the cook.  They include lots of do-ahead right up to the moment that they hit the grill.

Purple Plum Marinated Chicken Breasts with jalapeno Plum Salsa

Filet Mignon with Blackberry Port Sauce

Cedar Plank Salmon with Maple Glaze served on Mustard Mashed Potatoes

Spicy Rubbed Grilled Pork Tenderloin with Orange Chipotle BBQ Sauce

Cherry-Almond Amaretti Crisp with Ice Cream

Restaurant-Style Main Dishes Made Easy          

Monday, Sept. 22 at 6 pm

These recipes are worthy of any restaurant menu but they are created for you to prepare easily in your own home kitchen.

Chipotle Glazed Jumbo Shrimp on Sautéed Fresh White Corn with

Cilantro Pesto

Fresh Herb Rubbed Pork Tenderloin on Mascarpone Polenta with

Basil Tomato Relish

Grilled Orange chicken Breast with Orange Cilantro Hollandaise

Cajun Rubbed Filet Mignon with Creamy Creole Sauce

Peach, Plum and Berry Shortcake with Mascarpone Cream

Fast Fish                                                           

Tuesday, Oct. 7 at 6 pm

Trying to eat more fish, but just don’t know what to do with it?  Try these quick and easy recipes on your family and friends

Parmesan Crusted Cod Fillets with Lemon

Mustard Tarragon Crumb Topped Baked Orange Roughy Fillets

Pine Nut Crusted Baked Halibut

Soy Garlic Glazed Salmon with Sesame Seeds

Citrus Cream Puffs filled with Ice Cream and Topped with Lemon Sauce

Harvest Soups and Breads                                    

Monday, Oct. 27 at 6 pm

Nothing says cool weather comfort food like a big pot of aromatic soup.  We’ve taken the theme even further and paired each soup with a quick bread to serve at its side and dessert, of course.

Butternut Squash Soup with Sherry and Thyme served with Killer Parmesan

Bread with Basil

Roasted Red Pepper and Tomato Bisque Topped with Sour Cream and Crab

          served with Herbed Cheese Madeleines

Wild Rice and Mixed Mushroom Soup served with Brie, Papaya and

Sweet Onion Quesadillas

Pumpkin Swirl Brownies with Ice Cream and Caramel Sauce

May. 26, 2008 - Store for Cooks Strawberry Shortcake

STRAWBERRY SHORTCAKES WITH GINGER CREAM BISCUITS AND

ROMANOFF CREAM TOPPING                   Serves 8.

Biscuits:

4 cups flour

2 T. baking powder

6 T. sugar

1/4 cup minced crystallized ginger

1/2 tsp. salt

2 1/2 cups heavy cream

Milk for brushing tops

Sugar for sprinkling on tops

Strawberries and cream:

3 pints strawberries, hulled and sliced

1/2 cup sugar or to taste

1 cup well chilled heavy cream

6 T. sour cream

1/4 cup powdered sugar or to taste

1 tsp. vanilla

1/4 cup minced crystallized ginger

1. For biscuits, preheat oven to 425 degrees.  Combine flour, baking powder, sugar, crystallized ginger and salt in a large bowl.  Add the cream and stir until mixture just forms a dough. Gather dough into a ball and knead it gently 6 to 8 times on a lightly floured surface.  Pat out to a 3/4 inch thickness.  Cut out 8 rounds with a 2 1/2 inch biscuit cutter, gathering dough and patting out again until you have 8 biscuits.  Transfer biscuits to a parchment lined baking sheet.

2. Brush biscuits with milk and sprinkle with sugar. Bake in preheat oven for 15 minutes or until pale golden.  Transfer to a rack and cool.

3. Meanwhile, combine strawberries and sugar in a large bowl.  Let stand until they release their juices.  (You may mash them slightly at this point to make a thicker saucy texture.)

4. Beat cream with sour cream and powdered sugar until it thickens and holds a soft shape. Beat in vanilla.  Split biscuits and arrange bottom on plates.  Spoon strawberries over and top with some of the cream.  Arrange the biscuit tops on the cream and Dollop with any remaining cream and a sprinkling of crystallized ginger.

Apr. 20, 2008 - Gelson's Cooking Connection July 2008 Classes

Gelson's Cooking Connection

in the Calabasas Store

WINE COUNTRY ENTERTAINING FAVORITES    

Monday, July 14 at 6:30 am

Wine Country Cooking is a specialized cuisine featuring fresh full flavors and lots of cooking with wine.  These dishes are easy enough for the home cook but special enough to serve for a festive occasion

Papaya, Shrimp, Jicama and Toasted Pecan Romaine Salad with Papaya Dressing

Hazelnut Crusted Salmon Fillets with a Savory Berry Cassis Sauce onCaramelized Shallot and Spinach Swirled Potato Mash

Chicken Breast Roulades Stuffed with Prosciutto, Sun-Dried Tomatoes, Avocado and Goat Cheese topped with Creamy Dijon-Cilantro Wine Sauce        

Pork Tenderloin with Green Peppercorn Riesling Sauce, Fresh Herbs and Pine Nuts

Citrus and Sweet Wine Cake with Red Grapes and Chantilly Cream    

FAST AND FABULOUS SUMMER GRILLED ENTREES 

Tuesday, July 15 at 10:30 am

Apr. 20, 2008 - Great News Classes September 13 throug October 14, 2008

Great News Cooking School

858-270-1582

1788 Garnet Ave., San Diego, CA

Restaurant Style Main Dishes Made Easy        

Saturday, September 13 at 11 am  

We love to eat restaurant food but it’s often too complicated to prepare at home.  These recipes are just as delicious but created for the home cook with shortcuts taken where appropriate.

Salmon Cakes with Fresh Basil and a Basil Beurre Rouge Sauce

Filet Mignon with Shiitake Mushroom and Chipotle Gorgonzola Sauce

Chicken Wellington with Spinach and Gruyere Cheese Stuffed in Puff Pastry served with Sun-Dried Tomato and Artichoke Sauce

Stuffed Pork Tenderloin with Mushroom Duxelles and Avocado with a Bacon Brandy Sauce and Creamy Polenta

Almond Caramel Tart with Grand Marnier Cream

Quick and Easy Lunch—Italian Style       

Tuesday, September 16 at 11:30 am

This 1 1/2 hour lesson and luncheon features Italian flavors created with a twist on the traditional.

Grilled Basil Shrimp Topped Pasta Caesar Salad

Eggplant and Prosciutto Parmesan with Roasted Peppers and Garlic Bread

Mascarpone Filled Crostata with Glazed Raspberries and Toasted Sliced Almonds

Your Asked For It—Chain Restaurant Dishes You Can Make At Home

Thursday, September 18 at 6 pm

Apr. 20, 2008 - Great News Classes July 15 through September 11, 2008

Great News Cooking School

858-270-1582

1788 Garnet Ave., San Diego, CA 92109

July

Summertime Fish Grill                

Thursday, July 17 at 6 pm

Try these wonderful ways with fish! They’re perfect for this summer’s family meals as well as entertaining.

Thai-Inspired Grilled Mahi Mahi Tacos with Spicy Slaw and Avocado

Ginger-Lime Marinated Grilled Shrimp Salad with Mango and Jicama on Spinach and Watercress

Zesty Lemon Salmon on a Cedar Plank with Lemon Tarragon Beurre Blanc

Honey-Lime Marinated Swordfish with Strawberry Avocado Salsa

Blueberry Pecan Crumble with Ice Cream

Hot Off the Grill              

Saturday, July 19 at 11 am

Bold Summer Flavors will be featured in these special summer grilled entrees.

Sangrita Bloody Marys

Grilled Mozzarella and Prosciutto Quesadillas with Sun-Dried Tomato, Caper and Olive Relish

Beer Can Chicken with BBQ Rub and Cola BBQ Sauce

Grilled Flank Steak Stuffed with Prosciutto, Spinach and Provolone with Roasted Garlic Balsamic Sauce

Baby Back Ribs with Bourbon BBQ Sauce

Grilled Pork Tenderloin Filets with Cranberry Chipotle Sauce

Quick and Easy Lunch--Mediterranean Summer Style 

Tuesday, July 22 at 11:30 am

This 1 1/2 hour lesson and luncheon features the full-flavored cuisine of the sunny Mediterranean.

Chicken with Fennel-Paprika Spice Rub with a Caper, Olive and Tomato Salad

Orzo with Fresh Thyme, Grilled Corn and Zucchini and Feta Cheese

Blueberry Turnovers with Lemon Curd Cream

Wine Country Summer Cooking              

Thursday, July 24 at 6 pm

Bold, Fresh and Seasonal Foods characterize Wine Country Cooking—oh, and don’t forget the use of wine in the preparation!  We will also be serving special wines chosen to compliment each course.

Berry, Goat Cheese and Pistachio Salad with Red Raspberry Vinaigrette

Grilled Garlic Bruschetta with Rosemary White Bean Spread, Arugula and Red Onions

Rack of Lamb with Red Wine Grape Sauce and Zucchini Soufflé Bake with Mint and Lemon Zest

Thyme Rubbed Rib Eye Steaks with Parmesan Polenta and Red Wine Sauce

Peach and Mascarpone Tart with Butter Almond Crust

Friday Night Dinner Party—Hawaiian Luau      

Friday, July 25 at 6 pm  

It’s time to don those leis and grass skirts and create a party to remember!

HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Lava Flow Cocktail (Strawberry Pina Colada)

Coconut Shrimp with Sweet Spicy Dipping Sauce

Hawaiian Cole Slaw

Honey Teriyaki Chicken Breasts with Grilled Pineapple

Black and White Sticky Sesame Rice Balls

Sweet and Sour Bok Choy

Mango-Macadamia Crisp with Ice Cream

Global Grilling                                

Thursday, July 31 at 6 pm

We’ll be tasting our way around the world with these special grilled dishes that showcase the bold summer flavors!

Thai Pork Satay Lettuce Wraps with Glass Noodles Honey Chili Dipping Sauce

Grilled Pizza with Caramelized Onions, Prosciutto, Mushrooms and Asiago

Grilled Mongolian Flank Steak with Black Bean and Garlic Aioli

Grilled Chicken Enchiladas Verde with Tomatillo Sauce

Jamaican Jerk Marinated Pork Tenderloin with Gingered BBQ Sauce

August

Margaritaville                                

Saturday, August 2 at 11 am

If you haven’t had a chance to take this class yet, don’t miss out. This very popular class offers up ideas for the best margaritas in town as well as a collection of fantastic South of the Border inspired recipes.

Margaritas:                Frozen Mango Margaritas

Blended Margarita with Homemade Sweet-Sour Mix

Hand-shaken Citrus Gold Margarita

Smoky Black Bean Dip with Bacon

Shrimp Soft Tacos with Chipotle-Cilantro Crema

Rio Grand Grilled Chicken Breasts topped with Creamy Rajas (Chili Strips)

Southwestern Spiced Rice with Black Beans and Corn

Mexican Chocolate Torte with Brown Sugar Glaze and Cinnamon Ice Cream

Fast and Fabulous Summer Entrees        

Tuesday, August 5 at 10:30 am

Need a few new ideas for this summer’s meals.  These dishes are easy enough for everyight cooking and special enough to serve for all your friends.

Hot Pepper Jelly Crispy Chicken on Creamed Corn and Cilantro

Filet Mignon with Roasted Red Pepper Balsamic Sauce

Brazilian Citrus Spiced Salmon with Salsa Butter

Smoke and Fire Rubbed Pork Tenderloin with Caesar Coleslaw

Mexican Chocolate Streusel Brownies with Ice Cream

Peachy Keen!                                 

Thursday, August 7 at 6 pm

Summer time is harvest time for all the best fresh fruit.  We’ll use peaches in this class with both savory and sweet accents.

Champagne Bellini made with Fresh Peach Syrup

Grilled Balsamic Basil Chicken and Peaches

Jerk Rubbed Halibut topped with Sunset Peach Salsa

Pork Tenderloin with Peach Teriyaki Sauce

Peach Cheesecake with a Gingersnap Crust

Layered Peaches and Cream Cake Dessert

Friday Night Dinner Party—Mediterranean Flavors     

Friday, August 8 at 6 pm  

Mediterranean cuisine encompasses a world of bold flavors—these dishes will have your taste buds crying out for more.  HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Zucchini and Feta Pancakes with Creamy Mint Sauce

Crostini with White Bean, Balsamic, Rosemary and Roasted Garlic Spread Topped with Roasted Pepper Strips

Julienne Carrot Salad with Cumin Spiced Dressing

Grilled Rib Eye Steaks with Harissa Red Pepper Relish

Mediterranean Vegetable and Potato Gratin

Pistachio Phyllo Triangles layered with Lemon Curd Cream, Candied Pistachios and Sugared Raspberries

Fast and Fabulous Chicken Breasts        

Thursday, August 14 at 6 pm  

Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time.  Here are several great warm weather recipes to add to your recipe box.

Chicken Burgers with Basil Mayo

Creole Chicken Breasts with Lemon and Capers

Grilled Mustard Chicken Breasts with Mustard Dill Sauce

Crispy Buffalo Chicken Breasts with Blue Cheese Cabbage, Carrot and Celery Slaw

5-Spice Chicken Sauté with Bacon and Mushrooms

Fast and Fabulous Chicken Breasts                     

Friday, August 15 at 10:30 am  

Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time.  Here are several great warm weather recipes to add to your recipe box.

Chicken Burgers with Basil Mayo

Creole Chicken Breasts with Lemon and Capers

Grilled Mustard Chicken Breasts with Mustard Dill Sauce

Crispy Buffalo Chicken Breasts with Blue Cheese Cabbage, Carrot and Celery Slaw

5-Spice Chicken Sauté with Bacon and Mushrooms

Quick and Easy Lunch—Summer’s Best Tomatoes

Tuesday, August 19 at 11:30 am  

This 1 1/2 hour lesson and luncheon features the best of the summer’s harvest and focuses on the best of all—tomatoes!

Heirloom Tomato Salad with Fresh Mozzarella and Kalamata Dressing

Chicken Breast Sauté with Prosciutto, Tomatoes, Crimini Mushrooms and Fresh Basil

Orzo Toss with Zucchini and Feta

Easy Tomato Soup Spice Cake with Brown Sugar Frosting

5 Ingredient Main Dishes                   

Thursday, August 21 at 6 pm

The ultimate in quick cooking.  Only five ingredients to prep and cook.  We’ll use some great jarred foods available right here at Great News that will give you a head start on creating fabulous flavors with ease.

Goat Cheese, Bacon and Cilantro Stuffed Chicken Roll-Ups with Ginger Peach Sauce

Crusty Baked salmon Picatta

Caramelized Onion Grilled Pizzas with boursin Cheese and Cilantro

Lime Brined Boneless Pork Chops with Plum Chipotle Glaze

Mango Habanero Shrimp Toss on Ginger Spinach

Cranberry Pomegranate Mascarpone Puff Pastry Tart with Fresh Raspberries