Class Cooking & Catering Current Newsletter

Current Newsletter

February 2012

In the January Polenta class we made fresh Ricotta cheese for the Fresh Ricotta Salad with Peas, Pecans and Lemon Zest. The salads were wonderful, but if you attended the class you know that there was a minor technical difficulty with making the cheese. I reworked the recipe by doubling the acid, so now it’s foolproof! The updated Ricotta Cheese recipe is posted as one of February’s two recipes of the month. Making Ricotta isn’t difficult, and making it fresh adds a special, amazing element to many dishes.

Several of you have enjoyed Mark’s wonderful Sangria and have asked how he makes it. We’re sharing this simple and delicious recipe as the second February recipe of the month.

February Classes:

Romantic Dinner Menu

Wednesday, February 8^th, 10am $60

Saturday, February 11^th, 5pm $70

This is a great menu to share with a special friend, or a great small dinner party menu to prepare with your guests.

Baked Baby Crab Cakes- on a bed of lettuce, topped with a wonderfully spicy Remoulade sauce
Herb and Lemon Stuffed Cornish Game Hens- tasty individual roasted little chickens
Risotto with Spinach and Roasted Butternut Squash- topped with shaved Parmesan cheese
Green Beans with a Garlic Citrus Vinaigrette and Slivered Almonds
Dark Chocolate Soufflé with Vanilla Custard Sauce- served warm from the oven with cold custard sauce

Moroccan Tagine Cooking

Thursday, February 16^th, 10am $60

If you have never used a tagine before, or have never eaten Moroccan food, this is a great menu to start with.

Preserved Lemons- each student will make a jar to take home
Romaine Salad with Oranges and Dates- with a cinnamon sage vinaigrette
Tagine of Chicken, Preserved Lemons and Olives- a classic combination of Moroccan flavors
Tagine Omelette with Tomatoes- eggs cooked on a wonderfully seasoned tomato herb stew
Cous Cous with Preserved Lemons- with mixed herbs
Dates with Almond Paste Flavored with Orange Flower Water- a quick simple dessert to finish your meal

March Class Preview:

Spanish Tapas

Tuesday, March 6^th, 10am, $60

Saturday, March 10^th, 5pm, $70

Tapas are Spanish appetizers. Usually several kinds are served together as small plates to make a meal. If you've taken my Spanish Tapas classes before, this class will offer all new recipes.

Melon, Chorizo and Artichoke Salad
Patatas Bravas- roasted potatoes with a spicy tomato sauce and alioli (a garlicy mayonnaise)
Pinchos Moruños- chunks of chicken marinated in a spicy smoked paprika sauce and grilled
Chicken and Ham Croquettes- thick white sauce filled with chicken and ham, then breaded and fried
Sun-dried Tomato and Goat Cheese Tarts- bite-sized puff pastry crusts filled with cheese and tomatoes

Aebelskivers: Appetizers

Friday, March 16^th, 10am, $60

Aebelskivers are golf-ball shaped pancakes. They are usually served for breakfast, but in this class we will be making savory aebelskivers. They make a great unusual appetizer, or light meal served with a salad.

Crab Cake Aebelskivers with Spicy Remoulade Sauce- like a crab cake but held together with aebelskiver batter, served with a red pepper herb mayonnaise
Herb and Mozzarella Aebelskivers with Marinara Sauce- herbed aebelskivers filled with melted mozzarella with marinara sauce for dipping
Spinach and Feta Aebelskivers with Tzakziki- A Greek take on aebelskivers, served with the classic cucumber yogurt sauce

April Class Preview (menus are on the website- click here):

Turkish Delights

Wednesday, April 11^th, 10am $60

Saturday, April 14^th, 5pm, $70

Introduction to Thai

Friday, April 20^th, 10am, $60

May Class Preview (menus coming soon):

Bold Brunch

Thursday, May 10^th , 10am $60

Tamales

Tuesday, May 15^th 10am $60

Saturday, May 19^th, 5pm $70

Recipes of the Month:

Ricotta Cheese Making Ricotta is surprisingly easy, and making it fresh adds a special, amazing element to many dishes.

Mark’s Very Simple Sangria Here’s a simple but delicious recipe for Sangria that my husband Mark makes. It’s always a hit at parties and is an often-requested recipe.

You can find these and other special recipes on my website by clicking here.

Restaurant of the Month: Whale Spout (Rockaway Beach, OR) Our neighbors in Rockaway Beach started this restaurant and after some ups and downs they are definitely up. Their cozy inviting space is serving up some great interesting food. We love the breakfast although they also serve lunch and dinner. We tried their wonderfully light and crispy-edged pancakes topped with sautéed apples and pecans along with the traditional sausage, eggs, and hashbrowns. We're looking forward to returning soon. You can see other restaurant reviews by clicking here.

I hope to see you in class soon! Please pass this note along to your friends who love to cook and eat, and have them visit the Class Cooking & Catering website. Thanks!

Regards,

Kim

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