Oct. 29, 2009 - The Cooking Store in Riverside Winter Classes 2009-10

Entertaining Extravaganza (Hands-on)            

Saturday, December 19 at 11 am

Here’s a great menu for entertaining over the holidays or just come to the class with friends and count this as your holiday party. 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. 

Belgian Endive and Watercress Salad with Pears, Glazed Walnuts and Blue Cheese

Pumpkin Maple Scones

Stuffed Pork Tenderloins with Cranberry Apple Filling and Madeira Sauce

Maple Roasted Butternut Squash

Tiny Green Beans with Bacon

Chocolate Glazed Chocolate Tart with Chocolate Cookie Crust

Fast and Fabulous New Year’s Entrees    

Thursday, January 14 at 11 am

Try these cool weather quick and tasty dishes as you work on that New Year’s resolution to cook at home every night.

Italian Sausage and Vegetable Soup with Tortellini

Shrimp in Lime Coconut Lime Sauce with Jasmine Rice

Asian Pork Tenderloin with Wild Mushrooms, Ginger and Scallions

Southwestern Tortilla Crusted Chipotle Chicken Breasts with Avocado Sauce and

White Chocolate Cheesecake Tart with Strawberry Swirl and Sauce

When you haven’t got much time, whip up one of these easy yet full-flavored dinners perfect for both family and friends.

Shrimp Fra Diavolo (Cognac Flambéed with Wine and Tomatoes) with Linguine served with Spicy Caesar Salad

Spice-Rubbed Roasted Pork Tenderloin with Creamy Tomato-Rosemary Sauce served with Smashed Roasted Potatoes and Garlic with Fresh Basil

Pan-Roasted Steakhouse Top Sirloin with Saga Bleu Creamed Spinach

Rocky Road Fondue with Marshmallows, Fruit and Ladyfingers for dipping

Wine Country Favorites                    

Friday, February 5 at 11 am

Wine Country Cooking features 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, like maybe Valentines Day.

Pan Roasted Garlic-Scented Filet Mignon on Mushroom Risotto with Pancetta and Sage

Garlic and Lemon Rubbed Pork Tenderloin with Asian Pomegranate Drizzle and

Butternut Squash, Ginger and Goat Cheese Gratin

Apricot Orange Glazed Chicken Breasts on Italian Sausage Rice Pilaf with Dried

            Cranberries and Slivered Almonds

Spice Wine Poached Pears with Mascarpone Cream

There’s nothing like food in Paris! This class will bring Paris into your kitchen with fabulous flavors you’ll want to share.

Individual Spinach Soufflés Surrounded with Lemony Garlic Prawns and topped

Roast Chicken with Mustard Thyme Sauce with Garlic and Olive Oil Smashed Gold Potatoes and Green Salad with Fennel and Olives

Pan-Roasted Filet Mignon with Boursin Cheese and Red Wine Sauce with Creamed Spinach

Chocolate Mousse with Whipped Cream and Chocolate Covered Espresso Beans

Italian flavors never fail us. Try these fun and tasty dishes that are easy enough for everyday and tasty enough for company.

Eggplant Cannelloni with Pesto Spinach Filling

Filet Mignon with Prosciutto, Provolone and Mushroom Marsala Sauce                      

Chicken Breasts with Rosemary, Garlic and Tomato Wine Sauce served with           Linguine with Garlic, Fresh Basil and Pine Nuts

Shrimp Risotto with Garlic and Asparagus

Ricotta Almond Torte with Chocolate Flecks

Try these quick sure-fire recipes that are easy to prepare, quick to cook and guaranteed to please just about anyone.

Apricot and Panko Crusted Pork Tenderloin

Honey-Chipotle Broiled Salmon with Corn and Cilantro Mashed Potatoes

Macaroni and Cheese with Prosciutto, Gruyere and Parmesan Cheeses

Pan-Roasted Garlic and Rosemary Top Sirloin with Garlic Rosemary Aioli

Easy Root Beer Float Cake with Root Beer Icing

Sep. 5, 2009 - Kitchen Witch Fall/Winter Cooking Classes 2009-10

 KITCHEN WITCH FALL/WINTER COOKING CLASSES 2009-10

127 N. El Camino Real, Encinitas, CA 92009

(760) 942-3228

www.kitchenwitchonline.com

Pacific Rim Favorites                        

Tuesday, November 3 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.

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

Caramelized Pineapple Tiramisu with Dark Rum Syrup topped with Toasted Coconut

The Essentials of Roasting                        

Wednesday, November 4 at 6 pm

Warm up the house with both heat and aroma as you practice the basics of what you learn about roasting in this class.

Standing Rib Roast with GreenPeppercornPort Sauce

Brined Turkey Breast with Cranberry Jus

Butterflied and Rolled Pork Tenderloin with Balsamic BBQ Glaze

Roasted Sweet and Russet Potatoes with Hazelnuts

Roasted Apple and Cider Sauce Compote with Vanilla Cream

Fabulous Friday--Fall Dining at It’s Best!              

Friday, November 6 at 6 pm

As the weather begins to cool, we think of fires and comfy cooking and eating. This menu is the perfect fall meal.  

Apple Cheddar Salad with Creamy Chive Vinaigrette

Buttermilk Cheddar Biscuits

Garlic Roasted Chicken Breasts with Bacon, Parsley and Fingerling Potatoes

Green Beans with Sage and Pancetta

Cinnamon Apple Pie with Walnut Streusel

Martinis and Hors d’Oeuvres                      

Tuesday, November 10 at 6 pm

From the traditional to the fanciful, Martinis are all the rage! Enjoy several to keep up your spirits as you sample a wide array of tasty appetizers and a delightful dessert.

Martinis: Blackberry Citron Martini; Sidecar Martini; Sunshine Apricot Tangerine Rumtni

Toasted Artichoke, Sun-Dried Tomato and Caper Crostini

Chipotle Shrimp, Corn and Red Pepper Cheese in Tortilla Cups

Brie Topped Toasts with Red Grape Balsamic Salsa

Blue Cheese Shortbreads topped with Chutney Cream Chees and Candied Walnuts

Monte Cristo Feuillette (Ham, Turkey, Gruyere layered in Puff Pastry)

Chocolate Pecan Brownie Tart with Chocolate Crust and Ice Cream

An Italian--Inspired Thanksgiving    

Wednesday, November 11 at 11 am or 6 pm

This Turkey Day try something a bit different with an Italian Flair—no one will complain!

Arugula Salad with Lemon-Parmesan Dressing

Pancetta, Sage and Rosemary Turkey and Gravy

Make-Ahead Mashed Potatoes with Mascarpone Cheese and Sage Butter

Italian Sausage Bread Dressing with Mushrooms, Leeks and Fresh Herbs

Shredded Brussels Sprouts with Caramelized Shallots

Pumpkin Mascarpone Pie with Mascarpone Vanilla Cream Topping

Learn-a-Lunch—Fall Dining           

Friday, November 13 at noon

This 1 hour lesson and luncheon features comfy foods that bring to mind cool weather and holiday aromas!

Apple, Cheddar and Pecan Salad with Cran-Raspberry Vinaigrette

Butterflied Roasted Chicken with Artichoke Parmesan Stuffing

Green Beans with Lemon and Garlic

Pumpkin Pecan Torta with Maple Whipped Cream

Holiday Appetizers                          

Thursday, November 19 at 6 pm

Cocktail parties are all the rage and you’ll shine as a host of the best of all celebrations with these super appetizers.

Mini Spanish Crab Cakes with Manchego Cheese and Roasted Red Pepper Aioli

Creamy Mushroom and Ham Stuffed Roasted New Potatoes

Smoked Salmon on Ricotta Lemon Artichoke Pesto Pizzettes

Gorgonzola Topped Red Pepper-Cherry Chutney Toasts

Sherried Swiss and Shrimp Fondue Baked in a Bread Loaf

Brie en Croute with Caramel and Walnuts

Martinis and Hors d’Oeuvres                      

Tuesday, December 1 at 6 pm

From the traditional to the fanciful, Martinis are all the rage! Enjoy several to keep up your spirits as you sample a wide array of tasty appetizers and a delightful dessert.

Martinis: Blackberry Citron Martini; Sidecar Martini; Sunshine Apricot Tangerine Rumtni

Toasted Artichoke, Sun-Dried Tomato and Caper Crostini

Chipotle Shrimp, Corn and Red Pepper Cheese in Tortilla Cups

Brie Topped Toasts with Red Grape Balsamic Salsa

Blue Cheese Shortbreads topped with Chutney Cream Cheese and Candied Walnuts

Monte Cristo Feuillette (Ham, Turkey, Gruyere layered in Puff Pastry)

Chocolate Pecan Brownie Tart with Chocolate Crust and Ice Cream

Make-Ahead Party Dishes                         

Thursday, December 3 at 6 pm

Invite friends and family for a great meal and feel rested and relaxed with these make-ahead dishes.

Puff Pastry Turnovers filled with Shrimp, Scallops and Spinach in a Creamy Mushroom Shallot Sauce

Herb Stuffed Chicken Roll-Ups with Cranberry Green Peppercorn Sauce

Mexican Abondigas Soup for a Crowd with Rice, Cilantro, Queso Fresco and Tortilla Chips

Turkey and Artichoke Stuffed Shells with Pancetta Arrabbiata Sauce

Raspberry Glazed Chunky Brownie Cheesecake

Learn-a-Lunch—Holiday Entertaining                    

Friday, December 4 at noon

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

Pork Tenderloin with Red Grape, Rosemary Wine Sauce

Red and White Baby Mustard Roasted Potatoes

Green Beans with Bacon and Fresh Sage

Chocolate Fudge Cake with Chocolate Ganache Sauce and Dried Cherry Compote

Champagne Cocktails and Brunch Dishes        

Tuesday, December 8 at 6 pm

It’s fun to entertain on a Weekend morning when it’s more relaxing and casual. Here are several fun recipes to prepare and a couple of cocktails to insure a festive occasion.

Cocktails: Cranberry Poinsettia Champagne Cocktail; Raspberry Truffle Champagne Cocktail

Chicken Salad Veronique in a Cream Puff Shell

Lemon Ricotta Pancakes with Raspberry Butter and Warm Maple syrup

Sausage with Apricot Mustard Glaze

Pear Lemon Cream Mousse Topped with Cranberry Whipped Cream

Cranberry Pistachio Biscotti Dipped in White Chocolate

Holiday Entertaining with Great Sauces       

Wednesday, December 9 at 6 pm

We all know that sauces are the key to great dishes. These sauces are sure to please and can be paired with different meats as well.

Pan-Roasted Filet Mignon with Shallot Bacon Beurre Blanc

Oven-Fried Tarragon Chicken Breasts with Roasted Red Pepper Béarnaise Sauce

Pork Tenderloin and Mushrooms in Wrapped in Puff Pastry with Triple Mustard Brandy Sauce

Garlic and Rosemary Rack of Lamb with Red Grape and Port Sauce

Peppermint Ice Cream filled Cream Puffs with Creamy Chocolate Sauce

Fabulous Friday--Holiday Entertaining with a Twist    

Friday, December 11 at 6 pm

Serve this meal for company or for any family gathering. It encompasses the holiday flavors and spirit but with a twist!

Belgian Endive and Watercress Salad with Pears, Walnuts and Blue Cheese

Cream Chive Drop Biscuits

Maple-Plum Glazed Roasted Pork Tenderloin

Vanilla Sweet Potato Mash

Browned Butter Green Beans with Hazelnuts and Lemon

Pumpkin-Orange Crème Brûlée

Fancy Seafood                               

Wednesday, December 16 at 6 pm

Holiday Entertaining calls for rich and delicious with beautiful presentation—paired with simple side dishes these seafood entrees will be the hit of the season!

Shrimp and Crab Cannelloni with Creamy Tomato Herb Sauce

Feta and Spinach Stacked Salmon Fillet Napoleons

Coquilles St. Jacques (Scallops in a Creamy Mushroom Cheese Sauce)

Baked Crab Stuffed Fillet of Sole with Meunière Sauce (Buttery Garlic Sauce)

White Chocolate Mascarpone and Ginger-Spiced Pear Tiramisu

(Hands-On) Fondue Fun                     

Thursday, December 17 at 6 pm

The popularity of Fondue as a simple entertaining idea is still very much alive. It’s become a tradition for many families to celebrate Christmas Eve around the fondue pot, but any occasion will do. BE SURE TO BRING AN APRON TO THIS CLASS BECAUSE YOU WILL BE DOING ALL THE COOKING.

Shrimp, Cheddar and Swiss Fondue with French Bread and Red Pepper Dippers

Mushroom and Three Cheese Fondue with Sourdough, Italian Sausage and Broccoli Dippers

Spanish Three Cheese Fundido with Roasted Garlic and Spicy Sausage with Flour Tortilla Chips

Teriyaki Broth Fondue with Marinated Chicken Strips, Vegetables and Rice with Soy Wasabi Dipping Sauce

Chocolate Caramel Fondue with Frangelico and Cake, Fruit and Marshmallow Dippers

Here are several tasty low calorie dishes to help you eat wisely this New Year.

Garden Minestrone with White Beans, Pasta and Spinach

Crabmeat Ravioli (made with wonton skins) with Tomato Clam Sauce

Thai Beef Salad with Spicy Lime Dressing

Spice Rubbed Chicken on Curried Orange Couscous with Dried Cranberries and Fresh Herbs

Korean Style Pork Tenderloin with Ginger Sesame Sauce

Instant Kahlua Tiramisu with Ricotta Filling

Comfy Winter Soups                               

Wednesday, January 6 at 6 pm

Try these hearty, tasty soups that will warm up your house as they warm up your belly!

Baked Potato Soup with Bacon and Cheddar

Roasted Red Pepper Bisque with Shrimp, Romano Cheese and Fresh Basil

Roasted Poblano Chicken and Corn Chowder with Tortilla Strips

Cheese Tortellini Soup with Cannellini Beans, Sausage and Kale

Chocolate Brownie Layer Cake with Chocolate Cream Cheese Frosting

Martinis and Hors d’Oeuvres                      

Tuesday, January 12 at 6 pm

From the traditional to the fanciful, Martinis are all the rage! Enjoy several to keep up your spirits as you sample a wide array of tasty appetizers and a delightful dessert.

Martinis: Blackberry Citron Martini; Sidecar Martini; Sunshine Apricot Tangerine Rumtini

Toasted Artichoke, Sun-Dried Tomato and Caper Crostini

Chipotle Shrimp, Corn and Red Pepper Cream Cheese in Tortilla Cups

Brie Topped Toasts with Red Grape Balsamic Salsa

Blue Cheese Shortbreads topped with Chutney Cream Cheese and Candied Walnuts

Monte Cristo Feuillette (Ham, Turkey, Gruyere layered in Puff Pastry)

Chocolate Pecan Brownie Tart with Chocolate Crust and Ice Cream

Fabulous Friday--Entertaining in Style                  

Friday, January 15 at 6 pm

Here’s the perfect entertaining menu when you want to show off your skills but then again don’t want to work too hard! It’s all here from “soup to nuts”! You might also think ahead to Valentine’s.

Creamy Cauliflower Soup with Seared Sea Scallops and Truffle Oil

Watercress and Belgian Endive Salad with Black Olive Vinaigrette

Herb and Garlic Rubbed Beef Tenderloin with Roasted Pancetta and Mushrooms in a Brandy Sauce

Roasted Garlic and Chive Mashed Potatoes

Thyme Roasted Carrots

Chocolate Amaretti Torte

Fast and Fabulous Entrees                 

Wednesday, January 20 at 11 am or 6 pm

Try these cool weather quick and tasty dishes as you work on that New Year’s resolution to cook at home every night.

Tuscan Chicken with Sautéed Spinach and Lemon Aioli

Asian Pork Tenderloin with Wild Mushrooms, Ginger and Scallions

Southwestern Tortilla Crusted Chipotle Chicken Breasts with Avocado Sauce and

Shrimp in Coconut Lime Sauce with Jasmine Rice

Ginger Pear Crisp with Dried Cranberries and Vanilla Ice Cream

Restaurant Style Main Dishes Made Easy        

Tuesday, January 26 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.

Smoked Salmon Crostini with Wilted Spinach and Mascarpone and Goat Cheese Cream

Blue Cheese, Mushroom, Apricot and Pecan Stuffed Pork Tenderloin with Blue cheese Sauce

Salmon Wellingtons in Puff Pastry with Dill/Basil Pesto Butter

Pistachio Crusted Chicken Breasts with Fresh Herbs and Mustard Cream Sauce

Chocolate Caramel Macadamia Tart with Cocoa Crust

Superbowl Celebration                      

Wednesday, January 27 at 6 pm

Gather your friends around the TV and enjoy a food and football day with this Southwestern-inspired feast.  

Chipotle Lime Marinated Baked Chicken Fingers with Panko, Almond and Sesame Crust

Cheese Fries with Bacon and Cheddar and Taco Ranch Dip

Vegetable Taco Salad with Roasted Poblano Buttermilk Dressing

Baked Chimichangas with Shredded Pork and Caramelized Onion Filling topped with Corn and Goat Cheese Queso

Mexican Chocolate Carrot Cake with Cream Cheese Frosting

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

Chickpea, Roasted Pepper, Caper and Basil Salad

Spanish White Bean, Spinach, White Fish and Shrimp Stew with Saffron Tomato Broth served with Crusty Country Style Wheat Bread

Chocolate Angel Food Cake with Raspberries and Maple Yogurt

Sep. 5, 2009 - Great News Classes 11/2009 through 1/2010

GREAT NEWS COOKING SCHOOL MENUS

11/2009 through 1/2010

1788 Garnet Ave., San Diego, CA 92109

(858) 270-1582

www.great-news.com

Tuesday, November 3 at 10:30 am

Most of us have at least one copy of the Fanny Farmer Cookbook, but do you know who she really was and how profound her influence was on American Cuisine. Find out all about cooking in the U.S. around the turn of the 20^th century as this class takes you closer to the roots of American cookery.

Composed Salad of Green Beans and Tomatoes with Boiled Mustard Dressing

Smothered Chicken Fricassee with Mushrooms in a Bed of Creamy Mashed Potatoes

Thursday, November 5 at 6 pm

Learn the ins and outs of preparing perfect boneless chicken breasts every time as you pound your way through these fall-inspired recipes.

Holiday Favs from the Diva (Diane Phillips) and Queen (Phillis Carey) of Cooking 

Saturday, November 7 at 1 pm

Stuffed Pork Tenderloin Roulade with Cranberry Herb Filling and Madeira Mushroom Sauce P’Tams (Mashed Potatoes and Yams with Roasted Garlic and Rosemary)

 Tuesday, November 10 at 11:30 am

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

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.

Pumpkin Spice Trifle with Ladyfingers, Pecan Praline Pieces and Mascarpone Cream

Warm up the house with both heat and aroma as you practice the basics of what you learn about roasting in this class.

Standing Rib Roast with Green Peppercorn Béarnaise Sauce

Roasted Butterflied Chicken with Herb Butter and Mushroom Madeira Sauce

Blood Orange and Rosemary Roasted Pork Tenderloin

Roasted Rosemary Garlic Cubed Sweet Potatoes

Roasted Pears with Caramel Sauce, Pistachios and Crème Fraiche

Thanksgiving Dinner with a Twist                              

 Thursday, November 19 at 10:30 am

Let’s take the basics and elevate them by adding new techniques and flavors to old stand-bys. This class is great for both beginners and as well as those who want some new ideas on how to create a great Thanksgiving dinner.

Cranberry Apple Pecan Layered Salad

Butterflied (Flattened!) Turkey with Herb Glaze and Shiitake Mushroom Gravy

Country Bread Dressing with Bacon and Leeks

Rosemary-Chive Make-Ahead Garlic Mashed Potatoes

Garlic-Spiked Broccoli with Dried Cranberries

Pumpkin Walnut Roulade with Ginger Cream Cheese Filling and Ginger-Rum Spiked Cream

Enjoy this creative Italian take on Thanksgiving from soup to a delicious chocolate torte for dessert.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. 

Artichoke Soup with Basil Pesto and Tuscany Parmesan Toasts

Holiday Appetizers                               

Tuesday, November 24 at 10:30 am

It’s fun to entertain during the holidays and here are several recipes for appetizers  that are guaranteed to wow your guests.

Creamy Garlic and Spinach Fondue with Vegetable, Shrimp and Tortellini Dippers

Tiny Boursin Biscuits with Seared Beef Tenderloin and Cranberry Chutney

Gorgonzola, Prosciutto and Pear Grilled Pizzettes

Asian Sesame, Sausage and Vegetable Phyllo Strudel with Hoisin Dipping Sauce

Salmon, Dill and Cream cheese Spread on Pumpernickel Toasts

 Tuesday, December 1 at 10:30 am

These tasty sweets are perfect for tea time, snack time, a coffee break or even to leave for Santa on his big night!

 Wednesday, December 2 at 6 pm

Let’s talk wine pairing and great food to celebrate with this season as we match specially chosen wines with each course. You’ll get to try both main dishes (different meats with the same flavors) but later at home you can choose—Lamb or Chicken—depending on your guests.

Saffron Risotto Cakes topped with Grilled Garlic Shrimp and Roasted Red Pepper Aioli

Insalata Rustica (Salad with Prosciutto, Grapes, Dried Cherries, Mixed Greens, Pears, Pecorino Romano Shavings )

Creamy Pearl Pasta Risotto with Broccoli Florets and Toasted Pine Nuts

Friday, December 4 at 6 pm

Here’s a great menu for entertaining over the holidays or just come to the class with friends and count this as your holiday party. 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. 

Belgian Endive and Watercress Salad with Pears, Glazed Walnuts and Blue Cheese

Tuesday, December 8 at 11:30 am

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

Panko and Herb Crusted Chicken Breasts with Port Red Wine Sauce

Spiced Mashed Yams and Apples

Baby Green Beans with Scallions and Bacon

White Chocolate Cherry Bread Pudding with Vanilla Ice Cream

 Thursday, December 10 at 6 pm

Champagne Swiss Fondue with French Bread, Sausage, Potato, Broccoli and Red Pepper Dippers

Mixed Baby Green Salad with Raspberries, Candied Pecans and Champagne Vinaigrette

Crostini with Sun-Dried Tomato Tapenade and Feta Cheese

Zucchini Soufflé Roulade with Shrimp and Crunchy Almond Filling

Chocolate Hazelnut Filled Puff Pastry Pithivier with French Vanilla Ice Cream

Holiday Wine Country Favorites                   

 Saturday, December 12 at 11 am

Wine Country Cooking is a specialized cuisine seen primarily in restaurants. It features 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.

Arugula Salad with Red Grapes, Fennel, Gorgonzola and Pecans with Apricot Dressing

Pan Roasted Garlic-Scented Filet Mignon on Mushroom Risotto with Pancetta and Sage

Garlic and Lemon Rubbed Pork Tenderloin with Asian Pomegranate Drizzle and Butternut Squash, Ginger and Goat Cheese Gratin

Apricot Orange Glazed Butterflied Game Hens on Italian Sausage Rice Pilaf with Dried Cranberries and Slivered Almonds

 Tuesday, December 15 at 6 pm

Invite friends and family for a great meal and feel rested and relaxed. These make-ahead entrees appear anything but effortless. Shh…Only you will know!

Chicken Breasts en Croute (in Puff Pastry) with Black Forest Ham and Garlic Herb Cheese

Peppermint Chocolate Cheesecake flecked with Candy Canes and White Chocolate

 Thursday, December 17 at 10:30 am

Holiday Entertaining calls for rich and delicious with beautiful presentation—paired with simple side dishes these seafood entrees will be the hit of the season!

Fisherman’s Wharf Seafood Chowder with Shrimp and Bay Scallops

Bacon-Wrapped Crab Cake-Stuffed Shrimp with Basil Cream Sauce

Scallop Gratin with Prosciutto and Garlic

Baked Salmon Stuffed with Mascarpone and Spinach au Gratin

Eggnog Tiramisu with Ground Chocolate, Espresso-Dipped Ladyfingers and Rum Custard

Fondue Favorites (Hands On)                        

The popularity of Fondue as a simple entertaining idea is very much alive. It’s become a tradition for many families to celebrate Christmas Eve around the fondue pot, but any occasion will do. BE SURE TO BRING AN APRON TO THIS CLASS BECAUSE YOU WILL BE DOING ALL THE COOKING.

Emerald Fondue with Fresh Herbs and Edam Cheese with Broccoli, Potatoes and Smoked Turkey for Dipping

Pizza Fondue with Parmesan & Mozzarella, Olives and Tomatoes with Bread Cubes, Pepperoni, Zucchini and Red Pepper for Dipping

Thai Coconut Lime Fondue with Honey Roasted Pork and Snap Peas for Dipping

Crab and Cheddar Fondue with Hard Cider and Bread Cubes for Dipping

Rocky Road Fondue with Marshmallows, Fruit and Ladyfingers for Dipping

Sunday, December 20 at 1 pm

Enjoy two special sparkling wines and a Cabernet Sauvignon during class as we celebrate the holiday season with this remarkable, yet easy to prepare meal.

Creamy Lobster Bisque

Gougere Cheese Puffs

Filet Mignon with Roasted Garlic Thyme Sauce

Yukon Gold Potato Mushroom Gratin with Parmesan

Green Beans with Sage and Pancetta

Double Chocolate Morello Cherry Torte with Chantilly Cream

New Year’s Even Make Ahead Buffet (Hands-On)

Tuesday, December 29 at 6 pm

This year have everything ready way before your guests arrive so you can party with the rest of them on New Year’s Eve. 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.  

 Saturday, January 2 at 11 am

When you haven’t got much time, whip up one of these easy yet full-flavored dinners perfect for both family and friends.

Shrimp Fra Diavolo (Cognac Flambéed with Wine and Tomatoes) with Linguine served with Spicy Caesar Salad

Spice-Rubbed Roasted Pork Tenderloin with Creamy Tomato-Rosemary Sauce served with Smashed Roasted Potatoes with Garlic and Fresh Basil

Red Wine and Herb-Marinated Pan-Roasted Steakhouse Top Sirloin with Madeira Mushroom Ragout and Garlic Spinach Toss

White Chocolate Cream Cheese Filled Chocolate Cupcakes

 Quick and Easy Lunch—Light Mediterranean

 Tuesday, January 5 at 11:30 am

This quick class shows just what can be done in a flash with great ingredients and a bit of planning. In this class she’ll prepare a light and healthy lunch just in time for your New Year’s resolution.

Oranges in Red Wine with Pistachio Nuts

Try these hearty, tasty soups that will warm up your house as they warm up your belly!

Tuscan Onion Soup with Tomatoes topped with Parmesan and Prosciutto Crisps

Salmon and Leek Bisque with Mushrooms, Tomatoes and Cream

Vietnamese-Style Rice Noodle Soup with Chicken and Lemon Grass

Shrimp and White Fish Soup with Chardonnay and Saffron

Strawberry Soup over Ginger Ice Cream

 Friday, January 8 at 6 pm

Yes, it’s French and yet light and delicious, perfect for entertaining withing the guidelines of those dietary New Year’s Resolutions. 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.  

Asparagus, Belgian Endive and Orange Salad with Raspberry Vinaigrette

Light and Healthy Entrees for the New Year    

Tuesday, January 12 at 10:30 am

After the holidays it’s nice to have several recipes that are tasty and full of flavor but low on fat. Try these simple full-flavored dishes for your every night cooking.

Soft Shrimp Tacos with Tropical Salsa

Baked Mediterranean Chicken Packets with Sun-Dried Tomatoes, Spinach and Goat Cheese
Adobo Pork Roulade with Chipotle and Pepper Filling on Edamame Succotash

White Bean and Chicken Sausage Ragout with Tomatoes, Kale and Zucchini

Lemon Polenta Cake with Grand Mariner Berries

Light and Healthy Entrees for the New Year    

Wednesday, January 13 at 6 pm

After the holidays it’s nice to have several recipes that are tasty and full of flavor but low on fat. Try these simple full-flavored dishes for your every night cooking.

Soft Shrimp Tacos with Tropical Salsa

Baked Mediterranean Chicken Packets with Sun-Dried Tomatoes, Spinach and Goat Cheese
Adobo Pork Tenderloin Roulade with Chipotle and Pepper Filling on Edamame Succotash

White Bean and Chicken Sausage Ragout with Tomatoes, Kale and Zucchini

Lemon Polenta Cake with Grand Mariner Berries

Sep. 5, 2009 - A Store For Cooks in Laguna Niguel Fall/Winter Classes 2009-10

A STORE FOR COOKS FALL/WINTER CLASS MENUS 2009-10

30100 Town Center Drive, Suite R

Laguna Niguel, Ca 92677

(949) 495-0445

www.astoreforcooks.com 

Bon Appetit! An Evening inspired by Julia Child 

Monday, September 28 at 6:30 pm

Julia Child has been gone a while now but her food and cooking philosophy lives on. With the release of the movie, Julie and Julia, she is back in our minds though she never left our hearats.  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

Friday Night Dining Out—Autumn Flavors      

Friday, October 16 at 6:30 pm

Come on out and celebrate on a Friday night with this fabulous fall dinner. We’ll begin the evening with a Martini and enjoy a Pinot Noir with the meal.

Amaretto Sour Martini

Autumn Slaw with Apples, Yams, Cabbage and Maple Dressing

Cinnamon Scented Pumpkin Biscuits

Spiced Rubbed Pork Tenderloin with Maple Cranberry Glaze

Corn and Goat Cheese Polenta

Green Beans with Orange Zest and Buttery Pecans

Upside-Down Pumpkin Cake with Amaretto Pumpkin Cream Topping

Cooking with Great Sauces                        

Monday, October 26 at 6:30 pm

This class is all about adding great flavor to meats with fabulous sauces.  They’re hot or cold and mostly made ahead!

Filet Mignon with Artichoke Béarnaise Sauce

Garlic and Rosemary Chicken Breasts on Creamy Grits with Pancetta-Shiitake Mushroom Sauce

Pork Tenderloin Glazed with Ancho Cherry Sauce

Orange Marinated Salmon with Spinach and Arugula Green Mustard Sauce

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

Fabulous Fall Entertaining Entrees                             

Monday, November 9 at 6:30 pm

Here are several dishes that will make you look like a pro when you want to be fancy but you want to get a head start on dinner. 

Mediterranean Chicken Wrapped in Puff Pastry with Spinach, Pesto, Sun-Dried Tomatoes  and Feta Cheese

Maple Mustard Sauced Pork Tenderloin with Roasted Butternut Squash Risotto with Pancetta

Filet Mignon with Chimichurri Sauce and Cotija Cheese and Roasted Potatoes and Red  Onions with Chili Powder and Oregano

Rich Chocolate Tart with White Chocolate Chunks and a Chocolate Shortbread Crust

Champagne and Chocolate Holiday Celebration

Monday, December 7 at 11 am or 6:30 pm

We’ll be pouring champagne throughout class as we celebrate the holiday season with this remarkable, yet easy to prepare meal.

Champagne Swiss Fondue with Chives and French Bread for dipping

Mixed Baby Green Salad with Candied Pecans, Pomegranate Seeds and Champagne Vinaigrette

Red Wine and Herb-Marinated Beef Filets with Madeira Mushroom Ragout topped with Crispy Prosciutto and Fresh Basil on Parmesan Potato Puree

Garlic-Spiked Broccoli with Dried Cranberries

Chocolate Grand Marnier Tart with Brownie Crust and Raspberries in Syrup and Whipped Cream

Wine Country Favorites            

Monday, January, 11 at 6:30 pm

Wine Country Cooking is a specialized cuisine seen primarily in restaurants.  It features 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.

Pan Roasted Garlic-Scented Filet Mignon on Mushroom Risotto with Pancetta and Sage

Garlic and Lemon Rubbed Pork Tenderloin with Asian Pomegranate Drizzle and Butternut Squash, Ginger and Goat Cheese Gratin

Apricot Orange Glazed Chicken Breasts on Italian Sausage Rice Pilaf with Dried Cranberries and Slivered Almonds

Spice Wine Poached Pears with Mascarpone Cream

Friday Night Dining Out—Winter in Italy        

Friday, January 29 at 6:30 pm

Come on out and celebrate on a Friday night with this fabulous winter dinner. Enjoy these hearty Italian dishes that are simple and quick to prepare. We’ll also be serving Italian wine.   

Orzo Soup with Italian Sausage and Spinach

Crostini with Fresh Mozzarella, Tomatoes and Pine Nuts

Filet Mignon with Prosciutto, Provolone and Mushroom Marsala Sauce          

Green Onion Risotto with Mascarpone Cheese

Zucchini Toss with Fresh Basil  

Apricot Pistachio Cannoli Cake Roll with Chocolate Shavings

Sep. 5, 2009 - Riverside's The Cooking Store Fall Classes 2009

THE COOKING STORE IN RIVERSIDE

Sensational Thai Flavors                                                

Monday, September 21 at 6 pm

Enjoy the spicy flavors of Thai food as you learn the ins and outs of this delightful cuisine.   

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

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

Red Curry Paste;

Yellow Pineapple Curry with Tofu, Red Peppers and Peas;

Thai Grilled Chicken Breasts with Sweet Chili Garlic Sauce; 

Thai Iced Coffee

One Dish Meals—Casseroles for All Occasions       

Wednesday, October 14 at 11 am

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 Tomato Vodka Sauce;

Spinach, Mushroom and Artichoke Baked Frittata with Shrimp and Feta Cheese;

Blueberry French Toast Cobbler

Fabulous Fall Entertaining Entrees                                         

Monday, October 19 at 6 pm

Here are several dishes that will make you look like a pro when you want to be fancy but you don’t want to spend too much time in the kitchen. 

Red Wine and Herb-Marinated Beef Tenderloin with Madeira Mushroom Ragout

Maple Mustard Sauced Pork Tenderloin with Roasted Butternut Squash Risotto with Pancetta

Asian Braised Fish Fillets with Black Bean Ginger Sauce and Jasmine Rice

Chicken Wellington wrapped with Spinach Pesto and Roasted Red Peppers Served with  Garlic Basil Cream Sauce

Rich Chocolate Tart with White Chocolate Chunks and a Chocolate Shortbread Crust

Harvest Soups and Breads                    

Wednesday, November 4 at 11 am

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.

Autumn Pear and Pumpkin Soup with Bacon, Pear and Parmesan Scones;

Fall Cheddar Soup with Sherry and Fresh Thyme with Cornmeal, Cheddar and Sun-Dried Tomato Muffins;

Italian Sausage and Tomato Soup with Fresh Basil served with Artichoke-Zucchini Focaccia;

Butterscotch Brownie Torte with Ice Cream and Butterscotch Sauce

Wine Country Thanksgiving

Monday, November 16 at 6 pm

Harvest Foccacia with Red Grapes and Thyme

Roast Turkey with Shiitake and Crimini Mushroom Wine Gravy

Spiced Cranberry Zinfandel Sauce

Sausage and Artichoke Dressing with Parmesan

Mashed Potatoes with Sun-Dried Tomatoes

Brown Sugar Pumpkin Pie with Ginger Rum Cream 

Aug. 20, 2009 - Boys and Girls Club Classes in Solana Beach

     NEW CLASSES FALL 2009

TIRED OF FAST FOOD AND EATING OUT ALL THE TIME.  Come to the Center for a Healthy Lifestyle at The Boys and Girls Club in Solana Beach where Phillis Carey will teach you to cook simple and delicious dishes that you can prepare at home every night or use for entertaining.  Phillis has been offering cooking classes in San Diego for over 30 years.  Her recipes are easy to understand and follow and always fast and fabulous.  She is the author of two cookbooks—Fast and Fabulous Entertaining Menus and Fast and Fabulous Chicken Breasts.

COOKING AT HOME FALL CLASSES 2009

taught by Phillis Carey     $45. each

email to register for classes or for more information – Phillis@PhillisCarey.com

Creative Ways with Boneless Chicken Breasts 

Monday, September 14    6 to 8 pm  

Phillis will teach you ins and outs of cooking chicken breasts so they are tender and juicy every time while you enjoy four fabulous entrees and a simple dessert.

Mexican Grilled Chipotle Chicken Salad with Black Beans and Corn

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

Artichoke and Romano Crusted Chicken Breasts

Spinach Soufflé Topped Chicken Breasts

Very Berry Tiramisu with Mixed Berries, Mascarpone Cream and Chocolate Curls

Fast and Fabulous Fall Entrees             

Monday, October 5              6 to 8 pm

Phillis will teach you how to cook several new entrees that are easy to make for your family and special enough to serve to guests—and don’t forget dessert.

Baked Scampi with Red Peppers and Zucchini served with Lemon Rice Pilaf

Chicken Breasts with Rosemary Balsamic Cranberry Sauce

Calypso Spice Marinated Roasted Pork Tenderloin

Baked Crumb Crusted Salmon Filets with Mascarpone Spinach Stuffing

Apricot Almond Shortbread Triangles

Everything But the Turkey                 

Monday, November 2             6 to 8 pm

Here are all the basics to create the perfect Thanksgiving feast—minus the turkey, but we’ll talk about that too. 

Turkey Stock and Gravy

Sausage, Apple and Dried Cranberry Dressing

Make-Ahead Garlic Mashed Potatoes

Green Beans with Roasted Garlic

Tangerine Cranberry Sauce

Mango Cranberry Relish

Brown Sugar Pumpkin Pie with the “Perfect” Crust

Bite-Size Holiday Appetizers              

Monday, November 30, 2009

Well, maybe a bite or two, these individual appetizers are almost as fun to create as they are to eat.  Whether you like to pass them or arrange them on a platter these tasty pastries will be sure to please.

California Lavosh Spirals with Bacon, Sun-Dried Tomatoes, Avocado and Goat Cheese

Croustades (Toast Cups) with Shrimp Salad Filling

Crostini with Pesto Gorgonzola Spread topped with Olives and Diced Tomatoes

Rosemary Mini Muffin Sandwiches with Smoked Ham and Chutney

Triple Cheese and Spinach Puff Pastry Canapés

Jul. 9, 2009 - Summer Appetizer Recipe

Here is a great Hummus recipe with just a bit of spice--perfect for entertaining on a hot summer day!  Enjoy!

SMOKY CHIPOTLE AND RED PEPPER HUMMUS        WITH GARLIC PITA CRISPS                Serves 12.

2-15 oz. cans garbanzo beans, rinsed and drained
1/2 cup water
1/4 cup plus 2 T. Tahini (sesame seed paste)
3 T. plus 2 tsp. fresh lemon juice
2 T. extra-virgin olive oil
2 tsp. minced canned chipotle chilies
1 large garlic clove, minced
1 tsp. toasted ground cumin
1/2 cup diced roasted red pepper

1/3 cup chopped fresh cilantro

Pita Chips:
2 pkg. pita bread

1/2 cup olive oil

3 cloves garlic, minced

Coarse salt

1. For hummus, reserve 3 T. garbanzo beans for garnish. Blend remaining garbanzo beans with water, Tahini, lemon juice, olive oil, chipotle chilies, garlic and toasted cumin in processor until smooth. Add roasted peppers; pulse until peppers are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)  

2. For chips, combine olive oil and garlic and let stand 1 hour.  Cut each pita bread into 6 wedges; pull the wedges apart to form 12 triangles per pita.    Brush garlic oil on pita wedges.  Arrange wedges in a single layer on baking sheets and sprinkle lightly with salt.  Bake at 375 degrees for 7 to 9 minutes or until toasted.  Serve with Hummus.

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!

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!

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. 

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.

Feb. 26, 2008 - Cheesecake Tart Recipe

I just made this tart again in a class up in Calabassas at Gelson's Cooking Connection.  It is just as rich and delicious as a regular cheesecake but thinner and serves fewer people and oh so simple to whip up! There's less leftover to tempt you the next day!!

WHITE CHOCOLATE CHEESE CAKE TART WITH

CHOCOLATE COOKIE CRUST                                 

1. Preheat oven to 350 degrees.  For crust, stir together the cookie crumbs, sugar and butter.  Press into bottom and up sides of a 9 inch pie plate.  Refrigerate until ready to use.

2. For filling, beat cream cheese, sugar and vanilla until smooth with a mixer.  Add eggs and mix until well blended.  Stir in half the chopped white chocolate.  Pour filling into crust and sprinkle with remaining white chocolate.  Bake for 30 to 35 minutes or until center is almost set and a bit jiggly.  Cool on a rack and then refrigerate 3 hours or overnight before cutting into wedges to serve.     

Jan. 6, 2008 - Happy New Year -- 2008 Update

Jan. 6, 2008 - Spanish Cauliflower Salad

Sep. 14, 2007 - A New Chicken Recipe

1. Preheat oven to 450 degrees. Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness. Arrange chicken on a parchment-lined baking sheet. Season chicken lighlty with salt and pepper.

2. In a small bowl stir together the mayonnaise, sour cream, garlic, lemon juice, Worcestershire sauce and Parmesan cheese. Divide the mixture evenly among the chicken breasts and spread to cover the entire surface of each.

3. Toss breadcrumbs with parsley to combine. Mound on top of each breast, covering completely and patting down lightly. Bake for 12 to 15 minutes or until chicken is cooked through and breadcrumb topping is nicely browned.

Aug. 1, 2007 - Team Diva

On July 15, 2007, Phillis Carey (aka Queen of the Fast and Fabulous) and Diane Phillips (aka Diva of Do-Ahead) donned their tiaras and teamed up at Great News Cooking School in San Diego to pesent a cooking class to Benefit the Sidney Kimmel Fondation, a local organization dedicated to Cancer Research.  Including the 10% of store sales donated from class this one event raised close to $5000.

The class topic was Twists on Old Favorites.  For three full hours we cooked up 16 different recipes, most of which were served to the class participants, including 4 different artichoke dips (spinach, dill and Munster, Green Chili and Crab), 4 different chopped salads (Mexican, Cobb-Style, Asian and Italiano), 2 unusual versions of Italian Picatta (Creole Chicken and Prosciutto Wrapped Pork Cutlets), 2 variations on traditional risotto (Risotto Torte with Fontina and Risotto Balls made into a salad), 2 ways to serve grilled summer vegetables (with pasta and feta and with a balsamic glaze) and 2 summer berry shortcakes (blueberry lemon poppyseed and chocolate raspberry).  It was quite a day!!

The event was such a smash hit and so much fun that Diane and I have agreed to repeat the experience later this year.  So watch for Team Diva does Christmas Eve--Italian Style on December 15, 2007.

Here are a couple of my recipes so you can try them yourselves:

1. In a large bowl combine the olive oil, parsley, basil, oregano and garlic.  Trim ends of zucchini and slice lengthwise into thirds.  Peel onions and slice across into 3/4 inch thick pieces.  Quarter yellow peppers and remove all seeds and membrane.  Add prepared vegetables to the oil mixture and turn to coat.  The vegetables may marinate for several hours or they may be grilled immediately.

2. Preheat grill.  Remove the vegetables from the marinade, saving the bowl with any leftover marinade.  Place the marinated vegetables on grill and cook 4 to 5 minutes per side or until browned and softened.  Remove vegetables to a cutting board and coarsely chop.

3. Meanwhile, cook the pasta in a large pot of boiling salted water for 8 to 10 minutes or until done.  Drain and place in the reserved large bowl and toss with any remaining marinade.  Toss chopped vegetables into the pasta.  Toss in the tomatoes, Balsamic vinegar, feta and olives.  Serve sprinkled with pine nuts.

CHOCOLATE RASPBERRY SHORTCAKE WITH HOT FUDGE SAUCE

Makes 9.

Biscuits:                                                                            

2 1/4 cups flour

7 T. cocoa powder

1/4 cup sugar plus 3 T. for sprinkling

1 1/2 T. baking powder

3/4 tsp. salt

9 T. unsalted butter, cut into small pieces

6 1/2 oz. semisweet chocolate, grated in food processor

1 1/4 cups heavy whipping cream plus 3 T. for brushing

1 1/2 tsp. vanilla

Raspberries and Cream:

5 cups fresh raspberries

1/3 cup sugar

2 cups heavy whipping cream

3 T. sugar

1 tsp. vanilla

Hot Fudge Sauce (Makes 1 cup):

3/4 cup heavy whipping cream

1/4 cup light corn syrup

6 oz. semisweet chocolate, finely chopped

 1. For biscuits, preheat oven to 425 degrees.  Whisk flour, cocoa powder, sugar, baking powder and salt in a large bowl.  Cut or rub butter into flour mixture until butter pieces are the size of peas.  Add the grated chocolate and toss to combine.  Combine 1 1/4 cups cream and vanilla.  Make a well in the center of dry ingredients and pour into the cream.  Mix with a fork until dough is evenly moistened and just combined.  Gently knead by hand 5 to 6 times in bowl to pick up any dry ingredients from bottom of bowl.

 2. Turn dough out onto a lightly floured work surface and pat into an 8-inch square, 3/4 to 1 inch thick.  Transfer to a parchment-lined baking sheet and chill 20 minutes.  Trim about 1/4 inch from each side to create a neat, sharp edge.  Cut dough into 9 even squares and separate them two inches apart on the baking sheet.  Brush the tops with cream and sprinkle generously with sugar.  Bake 18 to 20 minutes or until dry on top and fairly firm to touch.

 3. Toss raspberries with 1/3 cup sugar 30 minutes before serving.  Whip cream with 3 T. sugar and vanilla.

 4. To make Hot Fudge Sauce, heat cream and corn syrup in a small saucepan to a boil; remove from heat.  Add the chopped chocolate and stir until melted and smooth.  Can be made earlier and reheated over medium-low heat, stirring constantly.

 5. To assemble, slice warm or room temperature biscuits in half across.  Set bottom halves on plates and top with raspberries and cream.  Set biscuit top on cream and finish with a spoonful of Hot Fudge Sauce.

Apr. 25, 2007 - Mother's Day Recipes

If you plan to stay home for Mother's Day this year instead of fighting the crowds, why not try these fabulous recipes:

MANGO, BLUEBERRY AND GINGER FRUIT SALAD

     WITH LIME SYRUP       Serves 6.       

2 T. unsalted butter, divided use

1 ¼ cups thinly sliced onions

6 oz. Canadian bacon, diced

6 oz. Italian hot sausage, casings removed and crumbled

8 large eggs

3 cups whole milk

1 cup heavy whipping cream

½ tsp. dried thyme

½ tsp. salt

1/8 tsp. freshly ground pepper

8 stale croissants, torn into ½ inch pieces (about 7 cups)

2 cups grated Italian fontina or Muenster cheese

1/2 cup freshly grated Parmesan

1. Preheat oven to 350 degrees.  Lightly grease a 3 quart casserole (9 x 13 inches).  Melt 1 ½ T. butter in a large skillet over medium high heat.  Ad onions and cook over medium until soft and lightly browned, about 15 minutes.

2. Melt remaining ½ T. butter in a medium skillet over medium high heat.  Add Canadian bacon and cook, stirring, 3 minutes.  Remove to paper towels to drain.  Add crumbled Italian sausage and cook, stirring, until browned and cooked through, about 5 minutes.  Drain on paper towels.

3. Wisk together eggs, milk, cream, thyme, salt and pepper =in a large bowl.  Add the croissants and let stand for 5 minutes.  Stir in the sausage, bacon, onions, and Fontina cheese and stir gently to combine.  Let stand 4 to 10 minutes.  Pour into prepared dish and sprinkle with Parmesan cheese.  Bake for 50 to 60 minutes or until completely set in the center and gold brown on top.

Mar. 10, 2007 - Shrimp and Pasta Recipe

LEMONY GARLIC PRAWNS ON SPAGHETTI WITH ASPARAGUS

AND SUN-DRIED TOMATOES                                

Serves 4 to 6.

Shrimp:

1/4 cup olive oil

1/4 cup fresh lemon juice

2 cloves garlic, minced

1 T. chopped fresh parsley

1 lb. extra-large shrimp, cleaned

Salt and pepper to taste

Pasta:

1/4 cup unsalted butter

3 T. olive oil

1 medium onion, thinly sliced lengthwise

2 slices prosciutto, chopped

1/4 cup chopped oil-packed sun-dried tomatoes, well drained

1 lb. asparagus, ends snapped off and asparagus cut diagonally

into very thin slices

1 cup chicken broth

1 cup heavy whipping cream

1 lb. thin spaghetti, cooked and drained

1/2 cup freshly grated Parmesan cheese, divided use

Freshly ground pepper to taste

2 T. chopped Italian parsley for garnish

1. Combine olive oil, lemon juice, garlic and parsley in a bowl.  Add shrimp and toss to coat well. Cover and refrigerate at least 1 hour and up to 3 hours.  Season shrimp with salt and pepper to taste and grill or broil until just cooked through, about 3 minutes per side.

2. For pasta, melt butter with oil in a large skillet over medium high heat.  Add onion and cook until golden, stirring often, about 8 minutes.  Add prosciutto and sun-dried tomatoes and toss to combine.

3. Add asparagus and chicken broth to skillet and bring to a simmer.  Cook 5 to 6 minutes or until asparagus is just tender.  Stir in cream and bring to a boil.  Add cooked spaghetti and toss over medium low heat until warmed through, about 2 minutes.  Stir in half the cheese and season well with pepper.

4. Divide pasta among serving plates or bowls and top with grilled shrimp.  Sprinkle with remaining Parmesan and parsley.  Serve immediately.

Dec. 2, 2006 - Cookbook Review

FAST AND FABULOUS ENTERTAINING MENUS

By Phillis M. Carey, Spoon and Whisk Productions; $18

Sometimes it's just nice to be taken by the hand and shown what to do. That's especially true when you are charting the turbulent waters of inviting people into your home for a sociable bite.

With her new cookbook, local cooking instructor Phillis Carey is the capable captain. She navigates you through many themes for feeding family and friends. “Fast and Fabulous” features more than 50 full menus for entertaining (with more than 250 recipes), all written in Carey's forthright style.

If you want to entertain on a strictly casual level, Carey offers up nine complete menus. If you're in a festive Francophile mood, there are five menus of French cuisine – everything from a Brie Cheese Puff to Black Cherry Cassis Sorbet. If it's simply dinner you want to get on the table for your family, this cookbook can help with that, too.

“Fast and Fabulous Entertaining Menus” is sold in local cookware stores, including Voila! in Del Mar and Great News! in Pacific Beach.

– CAROLINE DIPPING  San Diego Union Tribune, 11/29/06

Gorgonzola and Prosciutto Toasts

Makes 16 toasts

16 thin baguette slices

2 ounces gorgonzola cheese

4 ounces cream cheese, softened

1 tablespoon unsalted butter, softened

1 tablespoon dry sherry

1 ounce prosciutto, minced

1 tablespoon minced fresh basil

Preheat oven to 375 degrees. Arrange bread slices on a baking sheet. Mash the gorgonzola, cream cheese, butter and sherry together well by hand or in the food processor. Stir in the prosciutto and basil.

Spread 1 tablespoon cheese-prosciutto mixture on each bread slice. Bake for 5 to 8 minutes, or until cheese softens and bread crisps slightly. Serve alone as an appetizer or with salad.

(From “Fast and Fabulous Entertaining Menus” by Phillis Carey, Spoon and Whisk Productions)