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