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 - 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