September 12, 2011
COOKING CLASS…ITALIAN STYLE!!!!
We had another fun and exciting cooking class on Friday night at the Coastal Cupboard.
Full Class again…This continues to amaze me and excite me that so many are enjoying learning to cook. I tell you it is so much fun to teach a class where the students are so eager to learn…so many questions…so much enthusiasm…Thanks to all of my students for making my night..night after night…It really makes a difference.
So tonite we started wtih a couple of little tidbits to taste…the first was a Fresh Turkey Fig with Blue Cheese and Honey-wrapped in Proscuitto di Parma…the KING OF ALL HAMS. We also made fresh Focaccia with Rosemary and Sea Salt…and I must tell you that this process was made simpler by using the fantastic pizza dough ball available in the P:ublix Bakery . This fairly new addition to the Bakery certainly makes Pizza making simple. I just rolled it out, brushed it generously with Extra Virgin Olive Oil, Fresh Chopped Rosemary and Sea Salt…baked at 425 degrees till golden brwon and easily made a fresh Bread with very little effort…this is a great trick when time is limited and you need a quick fix!
The Evening demo started with a classic Italian Peasant Salad…Grilled Radicchio, White Bean and Salmon Salad with Parmesan Fricco. We started with Dried Cannellini Beans, soaked and gently cooked in Chicken Stock, Garlic and Aromatics …drained, tossed with diced onions, celery, EVOO and Lemon Juice…then we topped it with Grilled and flaked Salmon…the classic salad calls for Canned Tuna…which I love as well. THE ORIGINAL TUNA SALAD
Next up was a Risotto with Smoked Bacon, Shrimp and Swiss Chard. CLASSIC Risotto was seasoned with Smoked Bacon, moistened with Shrimp Broth and finished with Local Shrimp, Spinach and Parmesan Cheese…Yummy!
Then my favorite…Baked Ravioli Lasagna with Italian Sausage and Roasted Red Pepper Marinara…this reinterpretation of the classic uses Cheese Ravioli instead of Lasagna Sheets, cooked and drained Hot Sausage and Roasted Red Pepppers, pureed and added to your favorite Marinara…this is a quick and easy way to make a signature Lasagna with little work.
For Dessert I brought some of the Balsamic Vinegar that Allyson and I got on our Honeymoon 11 years ago from MR. MALPIGHI…of Modena Italy…it was from a Special Reserve Barrel that had only been bottled for his Family we were very priveledged. I sprinkled over fresh Strawberries for a Strawberry-Balsamic Meringue Parfait.
I must thank the Coastal Cupboard, especially Amanda and Brad for making their store so nice and comfortable. They have everything that you could ever want for your kitchen. Visit their store and support Local!
Also, as always these Fabulous Pictures are shot by Rick McKee of Charleston Photographer.