Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

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.

News & Updates

Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Curabitur blandit tempus porttitor. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Cras mattis consectetur purus sit amet fermentum. Cras mattis consectetur purus sit amet fermentum.

 

Filtering by Category: Recipes

Stuffed Jack O' Lantern Peppers

Stuffed Jack O' Lantern Peppers

Kim Mahan

Filling: 2 lbs ground beef

1 onion diced

3 cloves garlic minced

1/3 cup dry sherry

1 tsp cinnamon

½ tsp cloves

2 tsps cumin

1 14 oz can diced tomatoes

2 tsps sugar

¼ cup cilantro chopped

½ cup blanched almonds toasted and chopped

½ cup currents

1 cup corn, thaw if frozen

salt and pepper to taste

Brown meat, onions and garlic in a large skillet. Add remaining ingredients and cook together until the liquids are reduced. Not dry but not runny. Adjust seasoning. Set aside.

Peppers: 6 to 8 orange bell peppers, depending on size Remove tops and clean out the seeds. Carve peppers to look like mini Jack O Lanterns and fill with filling. Place tops back on each pepper and bake at 350 degrees for 30 to 40 minutes until peppers are soft and filling is heated through.

Serves 6 to 8.

Mulled Wine

Kim Mahan

We made this over the Holidays at Burnt Bridge Cellars, it was amazing!

1 750 ml bottle of dry red wine, we used BBC 2014 Mourvedre

1 orange sliced into rounds

¼ cup honey

8 whole cloves

2 cinnamon sticks

2 stare anise

Combine ingredients in a sauce pan. Bring mixture to a simmer and simmer for 15 minutes up to 3 hours. Strain and serve. Garnish with a cinnamon stick and ½ orange slice.

Chicken Coconut Curry Lentil Soup

Kim Mahan

Chicken Coconut Curry Lentil Soup I made this a few weeks ago. Now every time I make soup Mark compares it to this soup. Having a hearty warm soup on these cold evenings makes a perfect meal. It's wonderful served with pita bread or naan. This recipe also freezes well so make a double batch!

2 tbsps olive oil

1 onion diced

2 cloves garlic minced

1 lb chicken raw or cooked cut into ½" dice (if using raw, sauté with onions)

2 tbsps grated ginger

1 tbsp curry powder

½ tsp chili flakes

¾ cup red lentils

1 15 oz can diced tomatoes

2 ½ cups water

½ cup cilantro chopped plus more for garnish

1 13 oz can coconut milk

salt and pepper to taste

lime wedges for serving

Heat oil in large saucepan. Add onions and garlic and cook until translucent (if you're using raw chicken, sauté with the onions and garlic). Add cooked chicken, ginger, curry, chili, lentils, tomatoes, cilantro and water. Cover pan and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add coconut milk and adjust seasoning. Cook for another 10 to 15 minutes until lentils are soft. Serve with more cilantro and lime wedges.

Serves 4.

Wine Mimosas

Kim Mahan

At the winery we can only serve our wines. So when I have a brunch class I make wine mimosas

For 2:

¾ cup dry white wine

½ cup club soda

½ cup orange juice

Stir together and serve

For 1 Bottle:

1 bottle dry white wine

2 cups club soda

2 cups orange juice

Pour ingredients into a picher and stir. Serve cold.

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 Muffin Mix in a Jar

Dried Cherry Muffin Mix in a Jar

Kim Mahan

For the Jar:

2 cups self rising flour

½ cup sugar

½ cup brown sugar

1 tsp garam masala

1 cup dried cherries chopped

 Place the four into a quart wind mouthed canning jar. Mix sugars and garam masala together and pour into the jar. Add cherries and press down gently. Seal jar.

 Muffins:

1 jar of mix

1 egg

1 cup milk

1/3 cup vegetable oil

2 tbsps raw sugar for garnish

 Pour contents from the jar into a mixing bowl. Add everything except raw sugar. Stir together. Divide batter between 12 muffin papers in a muffin tin. Top with sugar to garnish. Bake at 375 degrees for 15 to 18 minutes until tester comes out clean. Cool.

 Makes 12.

 

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.

 

Couscous Salad with Chicken and Nectarines

Kim Mahan

3/4 cup couscous

1 cup chicken broth

 Bring broth to a boil add couscous, stir once, cover and remove from heat. Letset for 10 minutes, remove cover and fluff couscous with a fork. Cool.

 Dressing:

1/4 cup olive oil

1/3 cup balsamic vinegar

2 cloves garlic minced

Salt and pepper to taste

 Whisk together.

 Salad:

2 cups roasted chicken meat diced

2 cups cherry tomatoes cut in half

2nectarines diced

1/4 cup parsley chopped

1/4 cup basil chopped

 1/4 cup mint chopped, plus more for garnish

2 cups romaine lettuce thinly sliced

 Place all ingredients into a mixing bowl, stir in couscous and dressing. Stir together and place into a serving bowl garnish with chopped mint.

 Serves 4 to 6.

Mussels

Mussels

Kim Mahan

We love mussels and this is my favorite recipe for them. Enjoy!

Read More