Sep. 5, 2009 - A Store For Cooks in Laguna Niguel Fall/Winter Classes 2009-10

A STORE FOR COOKS FALL/WINTER CLASS MENUS 2009-10

30100 Town Center Drive, Suite R

Laguna Niguel, Ca 92677

(949) 495-0445

www.astoreforcooks.com 

Bon Appetit! An Evening inspired by Julia Child 

Monday, September 28 at 6:30 pm

Julia Child has been gone a while now but her food and cooking philosophy lives on. With the release of the movie, Julie and Julia, she is back in our minds though she never left our hearats.  This class pays tribute to several of her special dishes.  Bon Appetit!

Roulade au Fromage with Spinach and Ham Filling

Coq au Vin (Chicken in Red Wine) vs. Chicken Fricassee (Chicken in White Wine)

Soubise (Rice and Onions)

Beef Bourguignon with Tiny Onions and Mushrooms

Chocolate Soufflé

Friday Night Dining Out—Autumn Flavors      

Friday, October 16 at 6:30 pm

Come on out and celebrate on a Friday night with this fabulous fall dinner. We’ll begin the evening with a Martini and enjoy a Pinot Noir with the meal.

Amaretto Sour Martini

Autumn Slaw with Apples, Yams, Cabbage and Maple Dressing

Cinnamon Scented Pumpkin Biscuits

Spiced Rubbed Pork Tenderloin with Maple Cranberry Glaze

Corn and Goat Cheese Polenta

Green Beans with Orange Zest and Buttery Pecans

Upside-Down Pumpkin Cake with Amaretto Pumpkin Cream Topping

Cooking with Great Sauces                        

Monday, October 26 at 6:30 pm

This class is all about adding great flavor to meats with fabulous sauces.  They’re hot or cold and mostly made ahead!

Filet Mignon with Artichoke Béarnaise Sauce

Garlic and Rosemary Chicken Breasts on Creamy Grits with Pancetta-Shiitake Mushroom Sauce

Pork Tenderloin Glazed with Ancho Cherry Sauce

Orange Marinated Salmon with Spinach and Arugula Green Mustard Sauce

Banana’s Foster Bread Pudding with Butterscotch Sauce and Ice Cream

Fabulous Fall Entertaining Entrees                             

Monday, November 9 at 6:30 pm

Here are several dishes that will make you look like a pro when you want to be fancy but you want to get a head start on dinner. 

Mediterranean Chicken Wrapped in Puff Pastry with Spinach, Pesto, Sun-Dried Tomatoes  and Feta Cheese

Maple Mustard Sauced Pork Tenderloin with Roasted Butternut Squash Risotto with Pancetta

Filet Mignon with Chimichurri Sauce and Cotija Cheese and Roasted Potatoes and Red  Onions with Chili Powder and Oregano

Rich Chocolate Tart with White Chocolate Chunks and a Chocolate Shortbread Crust

Champagne and Chocolate Holiday Celebration

Monday, December 7 at 11 am or 6:30 pm

We’ll be pouring champagne throughout class as we celebrate the holiday season with this remarkable, yet easy to prepare meal.

Champagne Swiss Fondue with Chives and French Bread for dipping

Mixed Baby Green Salad with Candied Pecans, Pomegranate Seeds and Champagne Vinaigrette

Red Wine and Herb-Marinated Beef Filets with Madeira Mushroom Ragout topped with Crispy Prosciutto and Fresh Basil on Parmesan Potato Puree

Garlic-Spiked Broccoli with Dried Cranberries

Chocolate Grand Marnier Tart with Brownie Crust and Raspberries in Syrup and Whipped Cream

Wine Country Favorites            

Monday, January, 11 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.

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

Friday Night Dining Out—Winter in Italy        

Friday, January 29 at 6:30 pm

Come on out and celebrate on a Friday night with this fabulous winter dinner. Enjoy these hearty Italian dishes that are simple and quick to prepare. We’ll also be serving Italian wine.   

Orzo Soup with Italian Sausage and Spinach

Crostini with Fresh Mozzarella, Tomatoes and Pine Nuts

Filet Mignon with Prosciutto, Provolone and Mushroom Marsala Sauce          

Green Onion Risotto with Mascarpone Cheese

Zucchini Toss with Fresh Basil  

Apricot Pistachio Cannoli Cake Roll with Chocolate Shavings