GREAT NEWS COOKING SCHOOL MENUS
11/2009 through 1/2010
1788 Garnet Ave., San Diego, CA 92109
(858) 270-1582
www.great-news.com
A Tribute to Fanny Farmer
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 20th century as this class takes you closer to the roots of American cookery.
Composed Salad of Green Beans and Tomatoes with Boiled Mustard Dressing
Maryland Biscuits
Smothered Chicken Fricassee with Mushrooms in a Bed of Creamy Mashed Potatoes
Baked Carrot Ring Filled with Butttery Peas
Boston Cream Pie
Fast and Fabulous Chicken Breasts
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.
Herbs de Provence Chicken topped with Ham in a Creamy Tomato Wine Sauce
on Mashed Potatoes
Three Cheese and Spinach Stuffed Chicken Rolls wrapped in Phyllo with
Roasted Red Pepper Crème Fraiche
Southeast Asian Chicken with Lime and Coconut and Jasmine Rice
Baked Cajun Spiced Chicken Breasts with Pecan Rice
Apple Cider chicken Sauté with Fresh Thyme
Holiday Favs from the Diva (Diane Phillips) and Queen (Phillis Carey) of Cooking
Saturday, November 7 at 1 pm
Phillis:
Mom’s Blue Cheese, Olive and Walnut Ball with Crackers
Roasted Red Pepper Caesar Salad with Garlic Croutons
Stuffed Pork Tenderloin Roulade with Cranberry Herb Filling and Madeira Mushroom Sauce P’Tams (Mashed Potatoes and Yams with Roasted Garlic and Rosemary)
Green Bean Sauté with Caramelized Balsamic Shallots
Maple Pumpkin Pie with Ginger Rum Cream
Diane:
Pesto Torte (Basil And Sun-Dried Tomato Pesto Layered With Cream Cheese)
Cranberry Mango Field Green Salad with Spicy Nuts or Crumbled Blue Cheese
Roast Beef Tenderloin with Port Wine Reduction
Savory Caramelized Onion and Gruyere Bread Pudding
Gullivers’ Creamy Corn
Warm Apple Cake with Vanilla Ice Cream and Praline Sauce
Quick and Easy Lunch—Fall Flavors
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.
Cranberry Chicken Breasts with Balsamic and Fresh Rosemary
Buttery Leek and Potato Gratin
Shredded Brussels Sprouts with Pine Nuts
Cranberry Bread Pudding with Caramel Orange Glaze
Captivating Cuisine
Thursday, November 12 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.
Porcini Crusted Filet Mignon with Tarragon Maitre d’ Butter
Risotto with Caramelized Butternut Squash, Bacon and Sage topped with Brown Butter Seared Scallops
Roasted Leek Rice Stuffed Salmon with Mustard Tarragon Chive Sauce
Marinated Rack of Lamb with Cranberry Sherry Gravy on Sautéed Spinach
Pumpkin Spice Trifle with Ladyfingers, Pecan Praline Pieces and Mascarpone Cream
The Essentials of Roasting
Tuesday, November 17 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 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
Friday Night Dinner Party—Italian Holiday
Friday, November 20 at 6 pm
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
Pan-Roasted turkey Cutlets with Orange Gremolata
Italian Sausage, Sage and Asiago Savory Bread Dressing
Tiny Peas with Rosemary and Pine Nuts
Cappuccino Chocolate Torte with Cinnamon Cream Cheese Icing
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
“C” is for Cookie
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!
Red Velvet Cookies with Cream Cheese Frosting
Traditional Sugar Cookies with Colorful Buttercream Frosting
Raspberry or Apricot Almond Shortbread Triangles
Chocolate Crackles with Chocolate Chips
Phillis’ Heavenly Holiday Seven Layer Bars
Fudgy Chocolate Covered Cherry Cookies
Wine Pariing Celebration
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 )
Rack of Lamb with Rosemary Goat Cheese Persillade (Crumb Crust)
Chicken Breast topped with Creamy Goat Cheese and Rosemary Crumbs
Creamy Pearl Pasta Risotto with Broccoli Florets and Toasted Pine Nuts
Upside-Down Grape and Mascarpone Cheesecake
Friday Night Dinner Party—Entertaining Extravaganza
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
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
Quick and Easy Lunch—Winter Wonderland
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
Champagne Cocktail Party
Thursday, December 10 at 6 pm
Throughout the Holiday Season it’s perfect to serve Champagne at any occasion. This year let’s step it up and serve fun cocktails based on sparkling wine and serve them with a bit of French cuisine.
Cocktails: Cosmo Champagne Cocktail; The Raspberry Truffle; French 75
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
Egg Nog Crème Brulee
Effortless Entertaining
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!
Phyllo Wrapped Filet Mignon with Leek and Green Peppercorn Filling
Three Cheese Artichoke Lasagna with Smoked Turkey
Chicken Breasts en Croute (in Puff Pastry) with Black Forest Ham and Garlic Herb Cheese
Mardi Gras Chicken and Sausage with Artichokes and Mushrooms
Peppermint Chocolate Cheesecake flecked with Candy Canes and White Chocolate
Fancy Seafood Dishes
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)
Friday, December 18 at 6 pm
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
An Elegant Affair
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.
Crostini Bar with Three Toppings: Artichoke Olive and Roasted Pepper; Sun-Dried Tomato Roasted Garlic and Pine Nuts; Pesto Gorgonzola and Tomato
Pesto Vinaigrette Dressed Romaine Salad with Zucchini and Roasted Peppers
Chicken and Prosciutto Canneloni Crepes with Mushroom Sauce
White Chocolate Bundt Cake with Poached Pears in Spiced Red Wine Syrup
30 Minute Winter Meals
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.
Moroccan Orange-Carrot Soup
Pan-Roasted Harissa Marinated Chicken Breasts
Zucchini Lemon Couscous with Currants
Oranges in Red Wine with Pistachio Nuts
Comfy Winter Soups
Thursday, January 7 at 6 pm
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 Night Dinner Party— Light Country French
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.
Soupe au Pistou (vegetable soup with light basil pesto)
Asparagus, Belgian Endive and Orange Salad with Raspberry Vinaigrette
Poulet Provencal (chicken breasts with tomatoes, garlic and fresh herbs)
Zucchini Onion Gratin
Sweet Cherry Clafoutis (custart cake) with Honey Yogurt Sauce
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
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