hi all, some of my chef instructors at draegers who are also mentors are offering new classes this january season! im also going to announce that Kaiser South san francisco medical hospital is also going to have a series of cooking classes for not people cooking healthy, but for foodies as well, so i invite you to go to some of the classes, thats where most of the culinary ideas come from, so it also builds a community and you of course can make new friends that lasts a lifetime, so heres what im taking this year ok, so i'll give you the preview~ so i hope to can see in some of the couses, the kaiser ssf classes will be out after december 4th just so you know thank you for being patience!
Parisian Macaron Workshop
Mark Hodgson
San Mateo
Saturday, January 21, 2012 , 11 am
(Hands On) $70.00
Total Spaces Available: 18
Class Code: SM0121
Basic Techniques
Fillings
Flavorings
Tips and Troubleshooting
*this class is great for bakers who want to prepare more than just cookies and cupcakes, so i will be there for that class with the city college chef instructor
Pop Stars' Favorite Foods (Ages 7-12)
Scott Davis
San Mateo
Sunday, February 12, 2012 , 10 am–noon
(Hands On) $65.00
Total Spaces Available: 16
Class Code: SM0212
Selena Gomez—Fried Dill Pickles
Eminem—Mexican Bean Salad
Justin Timberlake—Cheese and Pork Ravioli with Herbed Butter
Taylor Swift—Cheesecake Cupcakes
Ages 7–12. Attendance is for children only. not a parent child class
*i am going to chat with my brother casey Green about signing my Nephew Tyler up for this POP Musicians Favorite foods, i will be there, but not allowed to take it with him.
Yoga Workshop & Lunch
Sitarani Brian , Giselle Mari
San Mateo
Saturday, March 3, 2012 , 11 am–1:45 pm
(demo) $50.00
Total Spaces Available: 21
Class Code: SM0303
Bring your sticky mat and towel for a 75-minute Jivamukti yoga class (all levels), followed by an 80-minute cooking demonstration. Yoga session is optional.
Braised Brussels Sprouts with Sage
Butternut Squash Ravioli with Walnuts
Orange-Scented Vanilla Bean Rice Pudding
*this class is a both cooking and exerise program and i think i'll use this for my healthy living skills
Spring Into Freshness
Sam Lippman
San Mateo
Saturday, March 10, 2012 , 11 am
(demo) $50.00
Total Spaces Available: 40
Class Code: SM0310
Shaved Asparagus Salad with “Pine Nut Parmesan”
Whirled Pea Dip with Buckwheat Flatbread
Creamy Parsnip Soup
Sunflower Croquette with Cashew Aioli
Cauliflower and Oyster Mushroom Couscous
Raw Chocolate Walnut Brownies
Raw preparation techniques will be used
*for vegan lovers, this class maybe for you, im just a semi vegetarin that gets to have dairy and cheese, so i will study about this class for some of my vegan loving friends.
Cheese Souffle
Staff Instructor
San Mateo
Saturday, April 14, 2012 , 11 am–12:30 pm
(Hands On) $40.00
Total Spaces Available: 21
Class Code: SM0441
Get down to business in our EXPRESS BASICS classes. Take a quick one-item lesson that includes the tips, tricks and techniques for success. As always, you will enjoy the recipe that has been prepared.
*so if you dont know how to make cheese souffle and are foodies but need that recipe? this is for you, im going to be in that class if i see you so please join for this affordable one step class.
Ode to Nigella
Patience Thien
San Mateo
Friday, April 27, 2012 , 11 am-12:30 pm
(demo) $40.00
Total Spaces Available: 40
Class Code: SM0427
Receive $5 off for each student registering for two Lunch 101 classes. Discount applied only to classes in the same catalog period.
Griddled Eggplant with Feta, Mint and Red Chili
Slow-Roasted Garlic and Lemon Chicken with Couscous Pilaf
Raspberry and Lemongrass Trifle
*this lovely chef patience, who took over terri dien's posistion just over a year ago is a sweet chef and her class is lunchtime course you'll learn from her so i will be in that course too!
Mozzarella Workshop
Maria Capdevielle
San Mateo
Saturday, April 28, 2012 , 11 am
(Hands On) $70.00
Total Spaces Available: 20
Class Code: SM0428
Fresh Handmade Mozzarella
Mozzarella and Artichoke Strata—savory bread pudding
Pane in Carrozza—classic Italian deep-fried cheese bread
Sweet Celery Chutney with Mozzarella
*whats way better than store brand mozzarella right? its homemade and you can do this in your own home, pastry chef who knows a little savory miss Maria teresa will guide you through this project, so feel free to make the mozz and im going to take this course with newer variations
so i will keep you updated with more classes to come ,but this is what i have for now, so take care and happy holidays, chef Ava
Sunday, November 27, 2011
Cranberry lime relish
people also asked me for that recipe and on your christmas holiday or the next thanksgiving 2012 how about serving this to your friends and its has that Jalapeno kick, so please enjoy it turkey or ham, so my trick is to add 1/2 cup water to make it a paste if using a blender, if using a food processor i wouldnt add the water, so my advice is not to mess up the recipe, thank you!
cranberry lime relish
Ingredients
1 bag (12 oz.) fresh cranberries
1/2 cup packed dark brown sugar
1/2 cup chopped red onion
2 tsp. chopped, seeded jalapeño chile
1 lime, juiced and zested
Directions:1.In a food processor, pulse the cranberries, brown sugar, onion, jalapeño, lime juice and lime zest until finely chopped. Transfer to a bowl, cover and refrigerate until chilled
cranberry lime relish
Ingredients
1 bag (12 oz.) fresh cranberries
1/2 cup packed dark brown sugar
1/2 cup chopped red onion
2 tsp. chopped, seeded jalapeño chile
1 lime, juiced and zested
Directions:1.In a food processor, pulse the cranberries, brown sugar, onion, jalapeño, lime juice and lime zest until finely chopped. Transfer to a bowl, cover and refrigerate until chilled
Green bean casserole adapted from a food network magazine
over thanksgivning holiday i made my family this delectable green bean casserole the minute i served it, my family gobbled it up and it was gone in just 30 seconds! whew~! so i had to share the recipe to my fans, it was orignally from a chef on the food network, but tweaked it a bit, so i hope you enjoy!
Green Bean Casserole With Crispy Shallots (or not)
Recipe courtesy Ellie Krieger for Food Network Magazine
but Adapted by Chef Ava Marie.
Ingredients
1/4 cup olive oil
6 medium shallots, sliced into rings (about 1 cup (or
just use 1 tin of french fried onions, and skip the first step)
1 1/2 pounds thin fresh string beans or haricots verts, trimmed
1 pound button mushrooms, sliced
6 large cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 tsp dried thyme
3 cups low-fat (1 percent) milk or for a richer sauce 2 % milk is my go to
3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons freshly grated parmesan cheese
1/2 cup finely chopped fresh parsley or 3 tbl dried parsely flakes
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper
Olive oil cooking spray
Directions
Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.
Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.
Green Bean Casserole With Crispy Shallots (or not)
Recipe courtesy Ellie Krieger for Food Network Magazine
but Adapted by Chef Ava Marie.
Ingredients
1/4 cup olive oil
6 medium shallots, sliced into rings (about 1 cup (or
just use 1 tin of french fried onions, and skip the first step)
1 1/2 pounds thin fresh string beans or haricots verts, trimmed
1 pound button mushrooms, sliced
6 large cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 tsp dried thyme
3 cups low-fat (1 percent) milk or for a richer sauce 2 % milk is my go to
3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons freshly grated parmesan cheese
1/2 cup finely chopped fresh parsley or 3 tbl dried parsely flakes
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper
Olive oil cooking spray
Directions
Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.
Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.
Saturday, November 12, 2011
baked beets
hi bloggers, i am posting this kind of beet recipe, you would enjoy as baked potato, its red, not white, so its good with sour cream and chive and i hope you enjoy.
Baked beets
Recipe adapted from Texas chef Tim love
3-4 beets
1/3 cup canola oil
sea salt and pepper
sour cream, for serving
chopped chives, for serving
preheat the oven to 375 degrees
wash beets and then rub the beets in oil with salt and pepper, then place in a roasting pan and bake for 1 1/2 until tender and roasted, then take out of oven and open and pinch like a baked potato and place a dollop of sour cream and sprinkle some chives, if desired
Baked beets
Recipe adapted from Texas chef Tim love
3-4 beets
1/3 cup canola oil
sea salt and pepper
sour cream, for serving
chopped chives, for serving
preheat the oven to 375 degrees
wash beets and then rub the beets in oil with salt and pepper, then place in a roasting pan and bake for 1 1/2 until tender and roasted, then take out of oven and open and pinch like a baked potato and place a dollop of sour cream and sprinkle some chives, if desired
Tuesday, November 8, 2011
Gobblewich recipe (perfect leftover rollover)
hi readers, i made my mom and i a gobblewich using whole wheat bread which is lower in carbs, i like it better because its healthy for you, so heres the recipe you can also use leftover turkey and cranberry sauce for this recipe, so here you gou
The Gobbler, adapted from cook this not that cookbook
2 small loaves whole wheat french bread,split open
2-4 slices of turkey
1 avocado, pitted and sliced*
5-6 slices of american or cheddar if you perfer, 3 slices per sandwich
1/2 cup whipped cream cheese
1/2 cup cranberry sauce
preheat the broiler
arrange spilt rolls onto baking sheet. in a bowl combine cream cheese and cranberry sauce and spread it onto rolls, arrange it with 2 slices of turkey for each roll and 3 slices of cheese for each hoagie, place it under the broiler until melted for 7-8 minutes. (*tip: add a squeeze of lemon juce over sliced avocados to prevent browning and it will be delish) after 8 minutes take it out and place on a cutting board, arrange 4 avocado slices onto each hoagie, and then close the bun on top and cut in half and serve
makes 4 servings
The Gobbler, adapted from cook this not that cookbook
2 small loaves whole wheat french bread,split open
2-4 slices of turkey
1 avocado, pitted and sliced*
5-6 slices of american or cheddar if you perfer, 3 slices per sandwich
1/2 cup whipped cream cheese
1/2 cup cranberry sauce
preheat the broiler
arrange spilt rolls onto baking sheet. in a bowl combine cream cheese and cranberry sauce and spread it onto rolls, arrange it with 2 slices of turkey for each roll and 3 slices of cheese for each hoagie, place it under the broiler until melted for 7-8 minutes. (*tip: add a squeeze of lemon juce over sliced avocados to prevent browning and it will be delish) after 8 minutes take it out and place on a cutting board, arrange 4 avocado slices onto each hoagie, and then close the bun on top and cut in half and serve
makes 4 servings
Thursday, November 3, 2011
to get this started: Blue chairs Concord grape Jam
Blue Chair's Concord Grape Jam
4 pounds Concord grapes, stemmed
2 1/2 pounds sugar
3 ounces freshly squeezed lemon juice, strained
Zest of 1/2 orange, finely grated
1/2 ounce freshly squeezed orange juice, strained
1.Working over saucepan, squeeze grapes, catching the flesh and juice in pan. Set the skins aside.
2.Over medium heat, bring grapes to a simmer, cover and cook until soft, to 5 minutes. Push through fine strainer; discard seeds.
3.Combine cooked grapes, sugar, lemon juice, orange zest and juice, and grape skins in 11-quart kettle. Bring to a boil over high heat. Cook until done, stirring frequently, 20 to 30 minutes. Begin testing for doneness after 20 minutes.
4.To test, transfer jam onto a frozen spoon. Freeze for 3 minutes, then remove and tilt the spoon. Jam is done when it doesn't run.
5.Using a stainless steel spoon, skim foam from the surface. Pour into sterilized jars and process according to manufacturer's instructions.
recipe courtesy Rachel saunders, i give all chefs credit!
4 pounds Concord grapes, stemmed
2 1/2 pounds sugar
3 ounces freshly squeezed lemon juice, strained
Zest of 1/2 orange, finely grated
1/2 ounce freshly squeezed orange juice, strained
1.Working over saucepan, squeeze grapes, catching the flesh and juice in pan. Set the skins aside.
2.Over medium heat, bring grapes to a simmer, cover and cook until soft, to 5 minutes. Push through fine strainer; discard seeds.
3.Combine cooked grapes, sugar, lemon juice, orange zest and juice, and grape skins in 11-quart kettle. Bring to a boil over high heat. Cook until done, stirring frequently, 20 to 30 minutes. Begin testing for doneness after 20 minutes.
4.To test, transfer jam onto a frozen spoon. Freeze for 3 minutes, then remove and tilt the spoon. Jam is done when it doesn't run.
5.Using a stainless steel spoon, skim foam from the surface. Pour into sterilized jars and process according to manufacturer's instructions.
recipe courtesy Rachel saunders, i give all chefs credit!
my homemade gifts that im giving this year!
hi readers, this year im not buying everyone gifts instead im whipping up handmade gifts for friends, neighbors, co-workers and family okay except for mom and dad and my nieces and nephew of course, you should be doing this too to save a lot of money, but recipes will be posted after thanksgiving, so heres my picks for this year
red velvet cake pops
homemade concord grape jam, will post Jam lady rachel's recipe soon
cookies n cream truffles
BBQ Rub
meditereean sea salt and herb rub
peppermint cupcakes
southwestren spice mix
parmesan herb dip mixes
cookies
sage olive baguettes and a lot more!!!
so check back and i will have the recipes after thanksgiving, but l'll give you the jam recipe okay, so take care! Ava
red velvet cake pops
homemade concord grape jam, will post Jam lady rachel's recipe soon
cookies n cream truffles
BBQ Rub
meditereean sea salt and herb rub
peppermint cupcakes
southwestren spice mix
parmesan herb dip mixes
cookies
sage olive baguettes and a lot more!!!
so check back and i will have the recipes after thanksgiving, but l'll give you the jam recipe okay, so take care! Ava
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