When you want to pull out all the stops and impress family and friends with a special meal, this would be high on your list of choices. It is reasonably simple to make and combined with a side of Parmesan risotto, and a lovely green vegetable you have a presentation that will be remembered long…
Category: Cooking Class
Easy Parmesan Risotto
Risotto is usually a high maintenance side dish. This recipe eliminates almost all the “baby sitting” and your guests will never suspect you skipped all the tedious stirring.
Herbed Cheese Popovers
Boursin-style cheese and herbs melt into the batter, making these popovers very special.
High Hat Popovers
Popovers are fun! They’re a nice change from your basic dinner roll when you are in a festive mood. There are special ‘popover pans’ but they are not required. They will rise and shine in a cupcake pan just as well. A food processor doesn’t beat in enough air for the desired lightness, so use…
Swiss Cheese Fondue
I think fondue is a great vehicle for conversation around the table, besides being good to eat. If you don’t have a fondue pot use a slow cooker to keep your cheese at a good dipping temperature. Use a variety of breads for dipping as well as blanched vegies, crisp fruits, soft pretzels and cooked…
Orange-Scented Bomboloni with Pastry Cream and Chocolate Orange Dipping Sauce
Some restaurants are putting do-nuts and do-nut- holes on their dessert menu’s. We tried this one last night at our November cooking class. It not only tasted good it was a great vehicle to keep dinner conversation going as diners dipped the pastry filled morsels in the rich chocolate cream, in no hurry to conclude…
Grilled Tomato Bruschetta
We tried this for the first time at September’s cooking class. It was an instant hit!! Plum tomatoes have less juice and more pulp than many varieties, making them ideal for this recipe. Grilled bread, topped with fresh tomatoes tossed in vinaigrette, and fresh basil tastes like summer. Print Recipe Grilled Tomato Bruschetta Prep Time 20…
July’s Cooking Class
Oh boy did we have fun this month! We made manicotti, ( the recipe is posted on the recipe’s part of the blog) it was delicious. You can see the gals busy stuffing the shells in the picture. (the sad thing is that Audrey was the one with the camera so we didn’t get her…
June’s Cooking Class
As usual, a great time was had by all! We started with a lesson on poached eggs. We even amazed ourselves as to how easy it is to cook a perfect poached egg. The main event of the evening was pot stickers. You can see us working very hard a getting those pleats just right. …
Manicotti
In our family this recipe is called “Myron’s Manicotti”. This was one of my Dad’s favorite recipes to cook and serve. It became a family favorite, so much so, that it was the entrée at Jock and Angie’s wedding!
Poached Eggs
This is a fool-proof method of how to poach eggs. We just did it at cooking class last night and we are all sold!! No special pans, no muss, no fuss, just spectacular success!! If you are cooking for a crowd there are two ways to hold poached eggs until ready to serve everyone. First:…