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

Nov. 13, 2007 - The Cooking Store Classes

The Cooking Store

(951) 776-1772

321 E. Alessandro Blvd. Suite 2 D, Riverside, CA 92598

Cooking Classes for September 2007 through February 2008

Fast and Fabulous Chicken Breasts

Monday, September 10 at 6 pm

It's time to update your chicken collection with these new fabulous boneless chicken breast recipes.

Crusty Caesar Parmesan Chicken

Phyllo Wrapped chicken Breasts with Spianch Creme Friache Filling and Feta Tarragon Sauce

Orange Piccata Chicken with Capers

Chicken in Roasted Poblano, Red Onion and Cilantro Sauce

Almond Chocolate Coconut Torte with Chocolate Glaze

ENTERTAINING FALL ENTREES

Monday, October 22

As the weather cools try these comforting and hearty dishes that scream fall and the holiday season to come.

Spinach and Artichoke Stuffed Pork Tenderloin with Cran-Apple Glaze

Butternut Squash Risotto Topped with Garlic Sage Shrimp

Filet Mignon with Rosemary Zinfandel Sauce and Gorgonzola Butter

Mediterranean Chicken Wellington in Puff Pastry with Olive, Garlic, Caper and

Artichoke Heart Filling

Vermont Maple Bread Pudding with Walnut Praline

HOLIDAY APPETIZERS AND MARTINIS

Monday, November 5

Sip martinis and nibble on these special and fun hors d'oeuvres and then finish with this fabulous, yet easy to prepare dessert.

Pomegranate Martini

Key Lime Martini

Panko-Crusted Shrimp Cakes with Chipotle Lime Sauce

Bacon and Onion Focaccia Tart

Rosemary Mini-Muffin Sandwiches with Smoked Ham and Peach Chutney

Lavosh Rolls with Peach Chutney, Goat Cheese, Prosciutto and Arugula

Peppermint Patty Chocolate Torte with Hot Chocolate Sauce and

Peppermint Stick Ice Cream

CHAMPAGNE AND CHOCOLATE CELEBRATION

Monday, December 10

Pop the cork on a great bottle of champagne as you celebrate the season with this delightful entertaining meal-sure to please all who attend.

Crab and Shrimp Caesar Salad with Caper-Mustard Dressing and

Garlic Croutons

Garlic Herb Rubbed Filet Mignon with Portobello Mushroom Sauce

Fluffy Rosemary Biscuits

Caramelized Onion and Butternut Squash

Spinach and Leek Gratin with Roquefort Crumb Topping

Rich Raspberry Chocolate Tart with Chocolate Cookie Crust and

Chantilly Cream

QUICK AND EASY ENTREES FOR THE NEW YEAR

Monday, Jan. 7

After the holidays it's nice to have several new recipes that are tasty and full of flavor. Try these quick dishes for your every night cooking.

Oven-Fried Crispy Chicken Bundles filled with Ham, Cheddar and Thyme

Crispy Baked Tilapia on a bed of Leeks, Tomatoes and Yellow Peppers

Turkey Burgers with Chipotle Tartar Sauce

Bloody Mary Steaks with Garlic Spinach Swirled Mashed Potatoes

Apple Crisp Pizza with Caramel Sauce and Ice Cream

MARGARITAVILLE

Monday, January 28

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

RESTAURANT STYLE MAIN DISHES

Monday, February 4 at 6 pm

These dishes are all restaurant quality but created to be easy to prepare at home.

Crab Cakes with Creamy Shrimp Sauce

Spanish Almond Crusted Chicken Breasts with Spicy Orange Drizzle and

Saffron Paella Rice with Tomatoes

Pine Nut and Basil Crusted Salmon on a Bed of Caramelized Onion Mashed

Potatoes with a Chardonnay Basil Cream Sauce

Filet Mignon with Stilton Portobello Sauce

Triple Chocolate Torte with Raspberry Sauce

STRAIGHT FROM THE OVEN-MAKE-AHEAD CASSEROLES Monday, February 18

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

Shrimp, Crab, Mushroom and Artichoke Bake with Creamy Sherry Sauce

Chicken Breasts with Feta, Tomatoes and Orzo

Italian Sausage and Mushroom Tortellini Bake

Chili Bake with Beef, Beans and Corn Tortillas

Turkey Divan with Broccoli and Parmesan Sauce