Sep. 5, 2009 - Great News Classes 11/2009 through 1/2010

GREAT NEWS COOKING SCHOOL MENUS

11/2009 through 1/2010

1788 Garnet Ave., San Diego, CA 92109

(858) 270-1582

www.great-news.com

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 20^th century as this class takes you closer to the roots of American cookery.

Composed Salad of Green Beans and Tomatoes with Boiled Mustard Dressing

Smothered Chicken Fricassee with Mushrooms in a Bed of Creamy Mashed Potatoes

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.

Holiday Favs from the Diva (Diane Phillips) and Queen (Phillis Carey) of Cooking 

Saturday, November 7 at 1 pm

Stuffed Pork Tenderloin Roulade with Cranberry Herb Filling and Madeira Mushroom Sauce P’Tams (Mashed Potatoes and Yams with Roasted Garlic and Rosemary)

 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. 

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.

Pumpkin Spice Trifle with Ladyfingers, Pecan Praline Pieces and Mascarpone Cream

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

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

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

 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!

 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 )

Creamy Pearl Pasta Risotto with Broccoli Florets and Toasted Pine Nuts

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

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

 Thursday, December 10 at 6 pm

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

 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!

Chicken Breasts en Croute (in Puff Pastry) with Black Forest Ham and Garlic Herb Cheese

Peppermint Chocolate Cheesecake flecked with Candy Canes and White Chocolate

 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)                        

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

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.  

 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.

Oranges in Red Wine with Pistachio Nuts

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, 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.  

Asparagus, Belgian Endive and Orange Salad with Raspberry Vinaigrette

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