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.