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The Casual Gourmet - Phillis Carey

Oct. 15, 2008 - Chicken Cooking Class at Macy's in San Diego

COOKING CLASS AT MACY'S IN SAN DIEGO

On November 1, 2008 I will be teaching a special class at Macy's in Mission Valley.  Please come and bring all your friends.  I will be cooking several recipes from my cookbooks with samples of everything for you to try.  I will also be selling my cookbooks at the special discount price of $14.00 (20% or more off the regular price--cash or checks only) just in time to stock up for your holiday gift giving.  After class I will personally autograph each copy you purchase.

 

Log onto www.macys.com/events and type in your zip code.  This will take you to the events page. Scroll down to my class and click on the RSVP button and follow the directions from there to register.  You will receive a message from Macy's cooking school to confirm your spot in class.

 

I hope to see you all on November 1st.   Phillis

 

MACY'S MISSION VALLEY HOME   
1555 Camino de La Reina 
San Diego, CA 92108

 

11/01/08  $25.
12noon - 1:30pm		 spacer

FAST AND FABULOUS CHICKEN BREASTS
Fast and Fabulous Chicken Breasts
Featuring: Phillis Carey, author of Fast and Fabulous Chicken Breasts and Fast and Fabulous Entertaining Menus

Saturday, November 1
12noon-1:30pm
Cost: $25 per person if paid by October 28; $35 per person at the door.

Want to know the secret to preparing the perfect boneless chicken breast every time? Learn this and more as you watch Phillis Carey prepare three special chicken dishes from her latest cookbook, along with some super sides. Demonstrated recipes: Artichoke and Romano Crusted Chicken Breasts, Pistachio Crusted Chicken with Herbs and Mustard Cream Sauce, Chicken with Cranberry Green Peppercorn Sauce, Creamy Scalloped Potatoes with Goat Cheese and Thyme, Raspberry Almond Shortbread Triangles. Phillis will have her books available for purchase and signing after the event. 

 
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Oct. 14, 2008 - Gelson's Cooking Connection

Gleson’s Cooking Connection

Phillis Carey’s Menus for February 2009                                 



Valentine’s Day Celebration                

Monday, February 2 at 6:30 pm

This is a perfect menu for two or more.  Start with perfect seared scallops and finish with a make-ahead decadent chocolate dessert.

Sesame-Seared Sea Scallops on Spinach Salad with Red Pepper Hearts and

Ginger Vinaigrette

Mini-Gougère Puffs

Beef Medallions with Cognac Cream Shallot Sauce

Mashed Yukon Gold Potatoes with Pancetta and Leeks

Sautéed Baby Vegetables with a Butter-Thyme Glaze

Make-Ahead Chocolate Soufflés with Caramel Sauce

 

You Asked For It—Chain Restaurant Dishes You Can Make At Home    Tuesday, February 3 at 10:30 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

 

Also, I'll be back at Gelsons later on in 2009, so save the following dates:  

Monday, April 27 at 6:30 pm and

          Tuesday, April 28 at 10:30 am

 

Monday, July 13 at 6:30 pm and

          Tuesday, July 14 at 10:30 am

 

Monday, October 19 at 6:30 pm and

          Tuesday, October 20 at 10:30 am

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Oct. 10, 2008 - Spicy Pumpkin Soup

 I had a request recently for a Pumpkin Soup recipe.  This is one that I have made and taught several times over the years. While the title includes the word spicy it really means "spiceful" since it includes interesting and flavorful spices like curry powder and fresh nutmeg.  This is great on a cool night or as the first course this Thanksgiving.  Try it an let me know what you think!  

 

SPICY PUMPKIN SOUP                     

Serves 6 to 8.

1 T. olive oil                                             

1 large onion, chopped                           

1 medium leek, white part only, chopped  

1 lb. can cooked pumpkin                       

4 cups chicken broth                               

1/2 tsp. salt or to taste                            

3/4 tsp. curry powder

1 bay leaf

1/2 tsp. white pepper

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

3/4 to 1 cup half and half to taste

Toasted sunflower seeds for garnish

 

1. Heat olive oil in a medium pot over medium heat.  Add onion and leek and sauté 1 minute.  Cover and cook 15 minutes or until softened but not brown, stirring occasionally. 

 

2. Stir in pumpkin, chicken broth, salt, curry, nutmeg, pepper, ginger and bay leaf.  Bring to a boil.  Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.  Remove bay leaf.  Puree the mixture in batches in a blender or food processor or with an emersion blender.

  

3. Return to pot and add half and half and cook over medium heat, stirring occasionally, until heated through, but do not boil.  Adjust seasonings to taste with salt and white pepper. Serve topped with a sprinkling of sunflower seeds.

 

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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 

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Sep. 28, 2008 - Kitchen Witch Fall Classes October 2008 through December 2008

KITCHEN WITCH GOURMET SHOP

127 N. El Camino Real Suite D

Encinitas, CA 92024  --  (760) 942-3228

Fall Classes October through

December 3, 2008 

October

Classic Steakhouse Cuisine                              

Wednesday, October 1 at 11 am or 6 pm

Steakhouses are all the rage these days, but why go out when you can create great meals right in your own kitchen.

Creamy Spinach Artichoke Dip

Blackened Rib Eye Steaks with Creamy Cajun Sauce

Twice-Baked Cheddar-Bacon Tall Potatoes

Grilled Filet Mignon with Lemon Butter Steak Sauce

Cheese Fries with Bacon and Taco Ranch Dip

Brown Sugar Pumpkin Cheesecake

 

Fast and Fabulous Fall Chicken Breasts       

Wednesday, October 8 at 11 am or 6 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.

Italian Chicken Cordon Bleu with Parmesan Mornay Sauce with Peas and Prosciutto

Chicken in White Wine with Red Grapes and Tarragon

Baked Artichoke and Feta Stuffed Chicken Rolls in Oregano Marinara Sauce

Chicken Rellenos with Cilantro Pesto and Goat Cheese Filling

Lemon Marinated Fennel and Rosemary Rubbed Chicken Breasts with Lemon Aioli

Caramel Almond Squares with Ice Cream

 

Fabulous Fridays—It’s Greek to Me!                            

Friday, October 10 at 6 pm

Take a short trip to the Greek Isles as we eat our way through a fabulous meal with two Greek wines chosen especially for this meal.

Hummus with Fresh Dill and Pita Wedges

Vegetable Moussaka with Eggplant and Mushrooms

Grilled Herb-Marinated Chicken and/or Lamb Kebobs

Orzo Baked with Greek Cheeses and Oregano

Green Bean, Red Pepper and Kalama Olive Salad with Feta Dressing

Raspberry Almond Phyllo Tart

 

Martini and Hors d’Oeuvres                                           

Tuesday, October 14 at 6 pm

From the traditional to the fanciful, Martinis are all the rage!  Enjoy several to keep up your spirits as you sample a wide array of tasty appetizers and a delightful dessert.

Martinis:  Drop Kick Martini, Peach Cosmo, Mocha Martini

Hors d’Oeuvres:  Lavash Pizza Squares with Smoked Mozzarella, Prosciutto and Arugula

Roasted Red Pepper Feta Dip with Pita Crisps

Baked Chicken Fingers with Tart Cranberry Dipping Sauce

Lemony Goat Cheese and Sun-Dried Tomato Wontons with Cilantro Pesto Dip

Caramelized Onion, Bacon and Gruyere Puff Pastry Triangles

Upside-Down Pumpkin Cake with Amaretto Pumpkin Cream Topping

 

 

“Do it with Julia”                                                   

Wednesday, October 15 at 11 am or 6 pm

Julia Child has been gone a bit more than 3 years now but her food and cooking philosophy lives on.  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

Giant Apple Turnover with Sweet Pastry Crust and Custard Sauce

 

Learn-a-Lunch—Italian Entertaining                            

Friday, October 17 at Noon

In this daytime series, Phillis serves up a lesson in cooking a fabulous meal, all in one hour.

Roasted Red Pepper and Asiago Cheese Caesar Salad with Roasted Garlic Dressing

Italian Chicken Breast Sauté with Prosciutto, Mushrooms, Tomatoes and Fresh Basil

LinguineTossed with Garlicky Sautéed Zucchini and Pine Nuts

Espresso Chocolate Brownies with Mascarpone Cream

 

Harvest Soups and Bread                                  

Wednesday, October 22 at 11 am or 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.

Autumn Pear and Pumpkin Soup with Bacon, Pear and Parmesan Scones

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

 

Martini and Hors d’Oeuvres                                           

Tuesday, October 28 at 6 pm

From the traditional to the fanciful, Martinis are all the rage!  Enjoy several to keep up your spirits as you sample a wide array of tasty appetizers and a delightful dessert.

Martinis:  Drop Kick Martini, Peach Cosmo, Mocha Martini

Hors d’Oeuvres:  Lavash Pizza Squares with Smoked Mozzarella, Prosciutto and Arugula

Roasted Red Pepper Feta Dip with Pita Crisps

Baked Chicken Fingers with Tart Cranberry Dipping Sauce

Lemony Goat Cheese and Sun-Dried Tomato Wontons with Cilantro Pesto Dip

Caramelized Onion, Bacon and Gruyere Puff Pastry Triangles

Upside-Down Pumpkin Cake with Amaretto Pumpkin Cream Topping

 

Fast Fish                                                                  

Wednesday, October 29 at 11 am or 6 pm

Trying to eat more fish, but just don’t know what to do with it?  Try out these quick and easy recipes on your family and friends.

Cajun-Spiced Orange Glazed Salmon Fillets

Panko Coated Orange Roughy with Tomatoes and Pesto Butter

Mediterranean Baked Tilapia with Tomato, Basil, Caper and Olive Sauce

Halibut with Creamy Orange Tarragon Sauce

Fresh Cranberry Coconut Bars with Pecan Crust

 

November

Pacific Rim Favorites                                           

Tuesday, November 4 at 6 pm

Mix and match tastes leaning on Asian flavors and add a pinch or two of spice—that’s  what we’ll be cooking up tonight.  This cuisine is filled with taste surprises that are fun to duplicate at home!

A Trio of Appetizers:  Crab Cakes with Lemongrass Aioli, Coconut Lime Shrimp with Basil,

Red Curry Chicken Wontons with Plum Sauce

Pan-Seared Steaks with Thai Chili Butter

Rice Noodles with Shiitake Mushrooms, Snap Peas and Scallions and a Red Curry Sauce

Caramelized Pineapple Rum Tiramisu with Toasted Coconut

 

Fall Entertaining Entrees                                    

Wednesday, November 5 at 11 am or 6 pm

Planning lots of dinner parties this season—here are several sensational holiday inspired entrees to get you off to a good start.

Turkey Tenderloins with Maple Balsamic Glaze and Cranberry Compote with

Sweet Corn Bread Pudding

Garlic Spiced Roast Pork Tenderloin with Mustard Tarragon Sauce

Steak Stroganoff with Buttery Mushrooms and Crème Fraiche on Egg Noodles

Butter-Broiled Salmon Fillets with Beurre Rouge (Red Wine Butter Sauce)

Apple Cake with Hot Caramel Sauce and Ice Cream

 

Learn-a-Lunch—Argentine Steakhouse                     

Friday, November 7 at noon

In this daytime series, Phillis serves up a lesson in cooking a fabulous meal, all in one hour.

Grilled Top Sirloin Steak Strips with Chimicurri Sauce

Roasted Potatoes and Red Onions with Chili Powder and Oregano

Jicama, Cucumber and Chili Slaw

Crispy Crepes with Pecans and Dulce de Leche Sauce

 

Martini and Hors d’Oeuvres                                           

Tuesday, November 11 at 6 pm

From the traditional to the fanciful, Martinis are all the rage!  Enjoy several to keep up your spirits as you sample a wide array of tasty appetizers and a delightful dessert.

Martinis:  Drop Kick Martini, Peach Cosmo, Mocha Martini

Hors d’Oeuvres:  Lavash Pizza Squares with Smoked Mozzarella, Prosciutto and Arugula

Roasted Red Pepper Feta Dip with Pita Crisps

Baked Chicken Fingers with Tart Cranberry Dipping Sauce

Lemony Goat Cheese and Sun-Dried Tomato Wontons with Cilantro Pesto Dip

Caramelized Onion, Bacon and Gruyere Puff Pastry Triangles

Upside-Down Pumpkin Cake with Amaretto Pumpkin Cream Topping

 

Thanksgiving Dinner with a Twist        

Wednesday, November 12 at 11 am or 6 pm

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 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

 

Fabulous Fridays—Maple Inspired Holiday Dinner             

Friday, November 14 at 6 pm

Real maple syrup is sweet but not too and oh, so flavorful.  Enjoy the rich smooth maple flavor highlighted in this fall entertaining meal as well as two specially chosen wines that pair well with this meal..

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

Vermont Maple Bread Pudding with Walnut Praline

 

Holiday Appetizers and Desserts                                 

Tuesday, November 18 at 6 pm

It’s fun to entertain during the holidays and here are several recipes for both savory and sweet bite size treats 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 and Pear Grilled Pizzettes

Asian Sesame, Sausage and Vegetable Phyllo Strudel with Hoisin Dipping Sauce

Peppermint Twist Cookies

Tiny Fudge Brownie Tortes with White Chocolate Swirls

 

The Essentials of Roasting                                

Wednesday, November 19 at 11 am or 6 pm

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 Tenderloins

Roasted Rosemary Garlic Cubed Sweet Potatoes

Roasted Pears with Caramel Sauce, Pistachios and Crème Fraiche

 

December

                                                                       

Champagne and Chocolate                                           

Tuesday, December 2 at 6 pm or                                                                                              

Wednesday, December 3 at 11 am

We’ll be pouring two special champagnes during class as we celebrate the holiday season with this remarkable, yet easy to prepare meal.

Creamy Lobster Bisque

Filet Mignon with Roasted Garlic Thyme Sauce

Lemony Caramelized Button Mushrooms with Garlic and Thyme

Smashed Red Potatoes with Bacon and Parsley

Green Beans with Sage and Pancetta

Double Chocolate Cherry Torte with Chantilly Cream

 

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Sep. 28, 2008 - The Cooking Store Fall and Spring Classes

 

 The Cooking Store                       321 E. Alessandro Blvd. Suite 2D

Riverside, CA 92598  --  (951) 776-1772

 

Classes for Nov. ‘08 thru March ‘09     --    PHILLIS CAREY

 

Fast and Fancy Holiday Entrees                          

Monday, Nov. 17 at 6 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

 

Cocktails and Party Food                                    

Monday, Dec. 8 at 6 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 (Tiny Grilled Pizzas) with Fontina Cheese, Tomato, Basil and Prosciutto

Triple Cheese and Spinach Puff Pastry Canapés

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

Asian Salmon Cakes with Ginger Tartar Sauce

Make-Ahead Chocolate Soufflés with Caramel Sauce

 

Cooking with Beer (and Drinking it too!)   

Tuesday, Jan. 20 at 6 pm

Learn to compliment and pair the flavor of choice beer with food—all perfect on a cold winter’s night.   We’ll cook with and taste a variety of beers, some zesty and full-flavored, others smooth and sharp.  We’ll finish with cake, yes, made with beer, and topped with a berry compote.

Beer and Cheddar Soup served with Onion and Fontina Beer Batter Bread

Garlic and Beer Simmered Shrimp served with Broccoli and Pepper Slaw

with Basil Balsamic Dressing

Pan-Roasted Pork Tenderloin with Honey Mustard Beer Sauce

Chunky Beef and Beer Stew with Onions, Pepper and Tomatoes topped

with Garlic Breadcrumbs

Cinnamon Pecan Guinness Cake with Mixed Berry Compote

 

Valentine’s Day Celebration             

Monday, Feb. 9 at 6 pm

This is a perfect menu for two or more.  Start with a Champagne Cocktail and finish with a decadent chocolate dessert.

Pomegranate Ginger Champagne Cocktails

Sesame-Seared Sea Scallops on Spinach Salad with Red Pepper Hearts and

Ginger Vinaigrette

Mini-Gougère Puffs

Beef Medallions with Cognac Cream Sauce

Mashed Yukon Gold Potatoes with Pancetta and Leeks

Sautéed Baby Vegetables in a Butter-Thyme Glaze

Chocolate Cherry Tart with a Brownie Crust

 

Fast and Fabulous Boneless Chicken Breasts            

Monday, March 9 at 6 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

Baked Prosciutto and Fontina Stuffed Chicken Saltimbocca with Mushroom

Marsala Sauce and Pine Nut Garlic Linguine

Artichoke and Spinach Topped Crispy Chicken Breasts

Chocolate Kahlua Brownie Cheesecake Torte

 

 

 

 

 

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Aug. 13, 2008 - Great News Fall Classes 10/15/2008 through 12/20/08

 

Cooking School at Great News 1788 Garnet Ave.

Pacific Beach, CA 92109  -- 

(858) 270-1582

 

October