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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Filtering by Tag: Appetizers

Mission Fig and Olive Tapenade

Kim Mahan

Tapenade:

1 cup dried mission figs

1 cup pitted Kalamata olives

¼ cup pine nuts toasted

¼ cup basil leaves chopped

¼ cup olive oil

2 tbsps balsamic vinegar

2 cloves of garlic minced

Place figs into a sauce pan and cover with water.  Bring to a boil and remove from the heat.  Let them soak for 15 minutes.  Drain water and place figs into the bowl of a food processor.  Addremaining ingredients and process for one minute.  Scrape down the bowl and process until the mixture is well blended and finely chopped.

Best when refrigerated overnight.  Makes 1¾ cups.  Keeps for one week refrigerated, it freezes well.

For Serving:

French bread

Goat cheese

Thinly slice bread and brush both sides with olive oil.  Place onto a baking sheet.  Place pan under a preheated broiler and toast.  Turn over slices and toast the other side. Watch carefully as they will brown fast.  Spread each toast with goat cheese and top with tapenade.  Serve.

Dried Cherry and Pecan Tapenade

Dried Cherry and Pecan Tapenade

Kim Mahan

4 tbsps olive oil

2 shallots chopped

1 cup dried tart cherries

1/4 cup red wine vinegar

1 tbsp brown sugar

1 tsp ground ginger

1/2 cup pecans chopped

salt and pepper to taste

2 tbsps water or more as needed

 Heat oil in a fry pan, add shallots and cook until translucent. Add cherries, vinegar, sugar and ginger to the pan and simmer until the cherries are soft.  Pour mixture into the bowl of a food processor. Add remaining ingredients and process until spreadable. Adjust seasoning and add more water if needed.

 Serve on crostini with a slice of brie, or just on crackers. Keeps well and can be frozen.

 Makes 1 cup.

 

Thai Roasted Coconut Cashews

Thai Roasted Coconut Cashews

Kim Mahan

2 cups roasted cashews salted

1 cup unsweetened coconut

2 tbsps peanut oil

1/3 cup honey

½ tsp chili flakes, more if you like it spicier

salt and pepper to taste

 Mix ingredients together and spread onto a baking pan. Bake at 325 degrees. Stir mixture every 5 minutesuntil golden brown and evenly toasted. Cool and break up larger clumps.

 Makes 2 ½ cups.

 

Bruschetta

Gregory Clapp

Bruschetta is a very simple appetizer.  This recipe is traditional, with just tomatoes, garlic and basil.  Olive oil brings all of the flavors together. 

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Curried Pineapple Spread

Gregory Clapp

I always use this appetizer, along with Shrimp Spread with Sriracha, for my evening luau classes. I'm often asked for the recipe, so here it is! It's very simple to make and everyone has enjoyed it at class.

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Shrimp Spread with Sriracha

Gregory Clapp

I always use this appetizer, along with Shrimp Spread with Sriracha, for my evening luau classes. I'm often asked for the recipe, so here it is! It's very simple to make and everyone has enjoyed it at class.

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Hot Smoked Salmon Spread

Gregory Clapp

I have served this recipe at catered events for years. Everyone loves it! I've decided to share it with you so you too can make it for your friends.

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Basic Crepes

Gregory Clapp

Crepes are one of the most versatile dishes you can make.  They can be used for any meal, dessert, or appetizer.  This is a good, basic crepe recipe.  Fill them with whatever you want!

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Sun-dried Tomato and Goat Cheese Tarts

Gregory Clapp

This Spanish tapa (appetizer) is simple to prepare and very versatile.  It can be made in advance and even frozen after baking.  They take minutes to warm before serving. 

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Roasted Red Pepper and Pesto Strudel

Gregory Clapp

I created this recipe about 15 years ago.  It’s made with pantry staples and is easy to make, but looks elegant and impressive, and tastes wonderful.  You can cut the strudels thinly for an appetizer, or serve a larger portion as a starter.

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