Oct. 3, 2008 - A Store For Cooks Fall/Winter Classes 2008-09

A Store for Cooks Fall Menus 2008-09    

Phillis Carey

Fabulous Boneless Chicken Breasts        

Monday, September 29 at 6:30 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

Pan-Roasted Chicken Breast Rolls Stuffed with Dried Cranberries and

          topped With Spicy Chipotle Cider Sauce        

Artichoke-Spinach Topped Crispy Chicken Breasts

Upside-Down Butterscotch Apple Cake with Ice Cream

Cocktails and Party Food                     Monday, October 13 at 6:30 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 with Fontina Cheese, Tomato, Basil and Prosciutto

Triple Cheese and Spinach Puff Pastry Canapés

Mini-Orange Muffins Filled with Smoked Turkey and Cranberry Orange Sauce

Asian Salmon Cakes with Ginger Tartar Sauce

Make-Ahead Chocolate Soufflés with Caramel Sauce

Fancy Holiday Entrees                          Monday, November 3 at 6:30 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

Champagne and Chocolate Celebration

                                                Monday, December 1 at 11 am or 6:30 pm

Want a great new menu for entertaining or simple want to get out and enjoy a fun evening this holiday season.  Join us--we’ll be serving distinctive wines chosen especially for this menu.

Pomegranate Champagne Cocktails

Roasted Butternut Squash Soup with Cider Cream and Chives with

Pecan Biscuits with Orange Honey Glaze

Pan-Roasted Filet Mignon with 5-Peppercorn Creamy Syrah Wine Sauce

Yukon Gold Potato Gratin with Roasted Garlic, Bacon and Caramelized Onions

Broccoli with Hazelnut Butter

Chocolate Kahlua Brownie Cheesecake Torte

Restaurant Style Main Dishes Made Easy   Monday, January 12 at 6:30 pm

These recipes are worthy of any restaurant menu but they are created for you to prepare easily in your own home kitchen.

Seafood (Crab and Shrimp) Caesar Salad with Lemon Caper Dressing,

Garlic Croutons and Parmesan Curls

Thyme Roasted Pork Tenderloin on Wild Rice and Bacon with Mascarpone

          Cream and Cider Reduction Sauces

Red Wine and Herb-Marinated Filet Mignon with Madeira Mushroom Ragout

Chicken Wellington Stuffed with Spinach Pesto and Roasted Red Peppers

 served with Garlic Basil Cream Sauce

Chocolate Cherry Tart with a Brownie Crust 

Jan. 6, 2008 - A Store for Cooks Classes

Valentine’s Day Celebration                          

Monday, February 11 at 6:30 pm

Stay home this year and celebrate with this fabulous menu that will work for two or more.

Blackberry Kir Royale

Corinader Lime Shrimp with Sesame Lavash Crisps

Filet Mignon with Creamy Mushroom Wine Ragout   

Orzo Carbonara with Bacon and Thyme

Roasted Asparagus with Pine Nuts and a Balsamic Glaze

Triple Chocolate Torte with Raspberry Sauce and Chantilly Cream

You Asked For It—Chain Restaurant Dishes You Can Make At Home 

Monday, March 10 at 6:30 pm

Learn how to make some of your favorite recipes from local chain restaurants.  You’ll recognize the names and now you’ll be able to prepare them at home.   

Hard Rock Café’s Baked Potato Soup with Bacon

House of Blues Rosemary Cornbread with Red Peppers

P.F. Chang’s Lettuce Chicken Wraps with Hoisin Sauce 

El Tortito’s Mexican Caesar Salad Topped with Tortilla Strips and Grilled Chili-Lime Shrimp

California Pizza Kitchen’s Chicken Tequila Fettuccine

Cheesecake Factory’s Carrot Cake Cheesecake

Fast and Fabulous Entertaining Entrees            

Monday, April 7 at 6:30 pm

These are quickly prepared entrees for your next dinner party that will leave your guests thinking you spent hours in the kitchen.               

Pork Tenderloin with Fig Port Sauce

Salmon Fillets with Creamy Orange and Leek Wine Sauce

Spinach, Ricotta and Gorgonzola Stuffed Chicken Breasts with Lemony Wine Sauce

Smoked Paprika Marinated Top Sirloin with Bacon, Leek and Tomato Smashed Potatoes

One-Step German Chocolate Cake Roll

Where’s the Beef?                                                            

Monday, May 19 at 6:30 pm

American’s love their beef and nothing will ever completely take its place.  These dishes will add to your repertoire of tasty beef entrees.
Orange Marinated and Glazed Flank Steak with Roasted New Potato

Salad with Chipotle Orange Vinaigrette

Cajun Rubbed Filet Mignon with Creamy Creole Sauce

Risotto Bolognese (with Meat Sauce)

Strip Steak Diane Flambé

Strawberry Shortcakes with Ginger Cream Biscuits and Romanoff Cream Topping

Wine Country Entertaining Favorites                      

Monday, June 9 at 6:30 pm

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.

            Papaya, Jicama and Toasted Pecan Romaine Salad with Papaya Dressing

Pine Nut and Basil Crusted Salmon on a Bed of Mashed Potatoes with a Chardonnay Basil Cream Sauce

Chicken Breast Roulades Stuffed with Prosciutto, Sun-Dried Tomatoes, Avocado and
Goat Cheese topped with Creamy Dijon-Cilantro Wine Sauce

            Pork Tenderloin with Green Peppercorn Riesling Sauce, Fresh Herbs and Pine Nuts

            Citrus and Sweet Wine Cake with Red Grapes and Chantilly Cream    

Jul. 28, 2007 - Store For Cooks Classes Fall 2007

A Store for Cooks

(949) 495-0445

30100 Town Center Drive Suite R, Laguna Niguel, CA 92677

Fall Classes from September 2007 through January 2008

 Fast and Fabulous Chicken Breasts

Monday, September 24 at 6:30 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 Spinach Creme Fraiche 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 29 at 6:30 pm

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 Olives, Garlic, Capers and Artichoke Heart Filling

Vermont Maple Bread Pudding with Walnut Praline

HOLIDAY APPETIZERS AND MARTINIS

Monday, November 12

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 Goat Cheese, Prosciutto and Arugula

Peppermint Patty Chocolate Torte with Hot Chocolate Sauce and

     Peppermint Stick Ice Cream

CHAMPAGNE AND CHOCOALTE CELEBRATION

Monday, December 3 at 11 am or 6:30 pm 

 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 wiht Chocolate Cookie Crust and Chantilly Cream

RESTAURANT STYLE MAIN DISHES

Monday, January 14 at 6:30 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 Brsts wiht Spicy Orange Drizzel 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