dear readers, today my mother carol ann romero was craving for mashed potatoes and i said ummmm well mama, i'll be making a gourmet mashed potatoes, so used daphne oz's recipe for purple potatoes, she stated they are better for you than general potatoes because she is a natural tv chef on the chew i would call her and her daddy oz is a doctor, so i wanted to share this recipe and i hope you enjoy!
purple mashed potatoes with onions and rosemary
recipe courtesy daphne oz
2 pound Peruvian Purple Potatoes
Kosher Salt
1/2 cup Whole Milk
4 tablespoon Butter (cut into tablespoon-sized pieces)
4 tablespoon Rosemary (chopped)
2 tablespoon Extra Virgin Olive Oil
1 Onion (cut into even 1/2-inch thick rings)
1 tablespoon Garlic (minced)
Chopped Chives (to garnish
Place potatoes into a large pot and fill with enough cold water to cover. Season with pinch of kosher salt and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, until potatoes are very tender. Drain and return to pot.
Using a potato masher, mash the potatoes with the butter
In a small sauce pot steep rosemary and garlic in milk
Heat the olive oil in a sauté pan over medium heat. Add the onion, and season with salt, then toss to coat in oil. Arrange the onion into an even layer in the pan, and cook stirring occasionally, but retaining an even layer. Cook until the onions caramelize, about 10-15 minutes
Remove onions, and roughly chop. Fold the onions, rosemary and garlic milk into the potatoes. Garnish with chives and serve.
Sunday, April 1, 2012
Thursday, March 29, 2012
Cinnamon sugar doughnuts
i had a craving for something sweet, so i thought about mmm i do remember my mom making this recipe, so i updated this with first the glaze and then the cinnamon sugar mixture, so heres my step by step process
cinnamon sugar doughnuts
1 roll pillsbury buttermilk biscuits
2 tbl sugar
2 tbl cinnamon
4 big tbl powdered sugar
splash of milk
vegetable oil for frying
heat oil in a large dutch oven.
on a cutting board surface open up a can of biscuits and flatten out a bit and use a bottle cap to cut out to center, so it looks like a doughnut. then drop in oil and fry for 2 minutes on each side drain on paper towels.
in a meanwhile mix sugar and cinnamon on a small plate, in a small cereal bowl mix powdered sugar and milk to make a glaze, it too thin add more powdered sugar, if too thick add more milk. then dip fried doughtnut in glaze and then cinnamon sugar mixture and enjoy!
cinnamon sugar doughnuts
1 roll pillsbury buttermilk biscuits
2 tbl sugar
2 tbl cinnamon
4 big tbl powdered sugar
splash of milk
vegetable oil for frying
heat oil in a large dutch oven.
on a cutting board surface open up a can of biscuits and flatten out a bit and use a bottle cap to cut out to center, so it looks like a doughnut. then drop in oil and fry for 2 minutes on each side drain on paper towels.
in a meanwhile mix sugar and cinnamon on a small plate, in a small cereal bowl mix powdered sugar and milk to make a glaze, it too thin add more powdered sugar, if too thick add more milk. then dip fried doughtnut in glaze and then cinnamon sugar mixture and enjoy!
Saturday, March 24, 2012
the flower, garden and gourmet show highlights plus a new recipe!!!!
Dear readers this wedensday and today I went to 3 culinary seminars which.were a ton a fun first of all the world famous butchers from the Avedano's meat shop in the heart of san Francisco which was the male and female butchers they spokes about how the newt was raised, treated and protected so they also spoke about grouns beef and how they can fix the pink slime problem so then chef Brandon Jew whipped up this delicious green garlic panna cottage with sprouted quinoa and I know this sounds gross but trust me its delish then today met the women of the bi-rite creamery they made delicious honey lavender ice cream and earl grey tea Ice cream their book will be out in April in stores. Including draegers in san mateo and Barnes and noble in san Bruno the. Book is called sweet cream and sugar cones and you'll want to make these recipes. But here are 2 suprises happening now and tomorrow first tomorrow Martin yan of yan can cook and a world wide.celebrity chef on television he is.the author of several book including I have his.original from the 1980s and his Martin yan china and quick and easy books if you owned one of his books you should go meet him he will be cooking at 11 am and 2pm I will be at his 2pm demo so tickets are 20.00 and kids under 17 go in for.free it is located at san mateo event center on Delaware street in san mateo another surprise for you I got a recipe from the wedensday demo from the famous butchers so its a slow roasted pork recipe so try this at home and let me know how it turned out
Slow roasted pork shank
Recipe courtesy Avedano's meat shop in SF
1 bone in skin off pork shank 2 lbs
2 sprigs of each- oregano, sage, rosemary and marjoram
Kosher salt and pepper to taste
Sauerkraut and.grainy mustard for serving
Preheat oven to 375 degrees
Place shank in 2 layers of foil. Lay herb sprigs over and around shank sprinkle with salt and pepper to taste. Roll tightly in 1st layer of foil and then again in 2nd layer to advoid losing any juices roast at least 3 1/2 hours until meat is fork.tender serve with bread sauerkraut and mustard thank you The SF butchers for sharing
Slow roasted pork shank
Recipe courtesy Avedano's meat shop in SF
1 bone in skin off pork shank 2 lbs
2 sprigs of each- oregano, sage, rosemary and marjoram
Kosher salt and pepper to taste
Sauerkraut and.grainy mustard for serving
Preheat oven to 375 degrees
Place shank in 2 layers of foil. Lay herb sprigs over and around shank sprinkle with salt and pepper to taste. Roll tightly in 1st layer of foil and then again in 2nd layer to advoid losing any juices roast at least 3 1/2 hours until meat is fork.tender serve with bread sauerkraut and mustard thank you The SF butchers for sharing
Wednesday, February 8, 2012
Chilie pesto sauce with Raviloli
today, i made some chilie pesto sauce, it has no herbs, just peppers, still has nuts and oils, so i hope you make this at home, i shared some with some of my neighbors jack and sandy tidwell and Sharon and bill albera so you can use any pasta you like, but in this case i bought Trader Joe's mini Raviolis and they're the best so i hope you enjoy this recipe
Chilie pesto sauce
Recipe from mario batali, but modifted by Chef ava marie
1/4 cup Blanched and sliced almonds
1/2 Red onion (diced)
1/4 Cup Extra-virgin olive oil
4 Jalapenos (seeded and sliced)
4 Serrano peppers (seeded and sliced)
salt to taste
1 package 16 oz Trader Joe's mini Raviolis
1. boil Ravioli according to the package, drain and place in a bowl.
2. meanwhile Combine the peppers, almonds, and onion in the bowl of a food processor. Season with salt to taste.
3.Pulse until pureed, then slowly drizzle in the oil until emulsified.
4.add to the pasta and mix until coated and serve with parmesan cheese. serve immediatly or save for later in the fridge.
Chilie pesto sauce
Recipe from mario batali, but modifted by Chef ava marie
1/4 cup Blanched and sliced almonds
1/2 Red onion (diced)
1/4 Cup Extra-virgin olive oil
4 Jalapenos (seeded and sliced)
4 Serrano peppers (seeded and sliced)
salt to taste
1 package 16 oz Trader Joe's mini Raviolis
1. boil Ravioli according to the package, drain and place in a bowl.
2. meanwhile Combine the peppers, almonds, and onion in the bowl of a food processor. Season with salt to taste.
3.Pulse until pureed, then slowly drizzle in the oil until emulsified.
4.add to the pasta and mix until coated and serve with parmesan cheese. serve immediatly or save for later in the fridge.
Friday, January 27, 2012
Calender of Events plus some of my own cooking demos
dear readers, when it comes to cooking classes, i like trying new classes each and every month at draegers, south city recreation center, cooking at the market demos,williams-sonoma free demos at Stonestown SF and Whole foods in Cupertino nearby my side job at via west. these classes i will be advance student trying out new things making new friends with some advance or novice students and a lot of chefs learning about their culinary background plus i will be doing 2 hands on classes at via west and 1 demo at the neighborhood community BBQ in july, but let's first have the list of new classes for feb-april so here it is
williams sonoma stonesown SF
all classes start at 11am each sunday
Big Bowls of Chili
February 5
Chili con carne (which means "chili with meat") is an American favorite with many regional variations. Easy to make, hearty and versatile, chili can be as fun to garnish as it is to eat. We will teach you about the profiles of different chili powders and how to enjoy them, how to make a basic chili plus delicious variations including vegetarian, and ideas for tasty toppings.
What's in Season: Winter Vegetables
February 12
If winter vegetables are a mystery to you, join us for a class that uncovers the wonders of these tasty and hearty foods. Learn how to select, prepare and enjoy what's in season now – from squashes to greens. This class will make your winter produce shopping more interesting and your winter meals more delicious!
Knife Skills
February 19
A sharp edge, the correct grip, proper placement and safety – these are all part of good knife skills. This class will begin with correct positioning – of you, your knife and the food – then move on to serious slicing, dicing and chopping, as well as more advanced cuts such as chiffonade, julienne and more! We offer complimentary sharpening at this class. Please bring your favorite knife, and we will be happy to sharpen it for you. Please note: Limit 1 knife per customer.
Fresh, Fast & Easy Pasta
February 26
Pasta for most home cooks is a way to get dinner on the table quickly – so why not learn some delicious new pasta recipes to liven up your weeknight meals? We'll teach you how to make pasta alla Norma (pasta with eggplant), as well as a few other Williams-Sonoma favorites.
Risottos
March 11
The classic Italian rice dish is especially welcome when the weather is still cold. Versatile risotto can be embellished with savory ingredients, including cheeses, vegetables, meats and seafood, or can be turned into dessert with sweet additions like dried fruit and chocolate. Have leftovers? Make crispy rice balls called arancini. As you'll discover in this class, risotto can quickly become a mainstay of your cooking repertoire.
Sweet & Savory Tarts
March 25
Tarts can be either sweet or savory, and this class will show you how to make both! Learn how to make savory tarts such as quiche, as well as sweet fruit tarts perfect for a spring gathering. We'll explore the different types of crusts, including classic pâte brisée, shortbread and crumb crusts, and explain how to work with
Whole foods Stevens creek- cupertino
Wednesday, February 1st
Salt for Finishing
5-7PM $15
In today’s cuisine we are finding salt making its way up the food chain and into culinary stardom! Not only is salt a very important traditional ingredient, it is being served as a bold addition to many fine dining treats.
Looking to learn the difference of iodized salt and kosher? Wondering when you can dig out that beautiful Himalayan pink salt you got for Christmas this year? Have no fear, we will be adding them to several sweet and savory recipes as well as making some of our own flavor infused salts.
Saturday, February 4th
Appetizers and Finger Foods
5-7PM $15
Superbowl Sunday is right around the corner! Cheer on your favorite team in culinary style like baked tortilla chips and fresh salsa, cheesy spinach dip, and bacon and bleu cheese sliders
Wednesday, February 15th
Sweetened by fruit
5-7PM $20
Who says you need sugar to be happy? With the many reasons to avoid extra sugar these days, why not skip it when we can? No matter what time of day or what you are craving, there will always be a fruity way to substitute that sweet little ingredient!
What’s on the menu:
Carrot cupcakes
Sorbet sundaes
Hawaiian sweet bread
new leaf and draegers
Everyday Gourmet Easter Brunch
Tues. Mar. 27, 6 p.m. $20.00 per person
Chef Amy Fothergill will teach you her secrets to creating a successful and elegant brunch with more flavor and less fuss
•Cinnamon waffles with caramelized bananas (gluten-free)
•Ham and swiss crustless quiche
•Chard and quinoa salad
Ode to Nigella
San Mateo
Friday, April 27, 2012 , 11 am-12:30 pm
(demo) $40.00
Total Spaces Available: 30
Class Code: SM0427
Griddled Eggplant with Feta, Mint and Red Chili
Slow-Roasted Garlic and Lemon Chicken with Couscous Pilaf
Raspberry and Lemongrass Trifle
okay now i have my own coming up so here it is
March 4th- Healthy cooking with Special needs adults at via west (private event)
march 16th- healthy cooking with special needs children at via west (privare event)
will be teaching children/adults safety in the kitchen, how to make delicious meals and healthy at the same time i will be sharing some of my own, plus some of my staff will share me the recipes so i can use them for the program. this is a hands on class for my job.
July TBA- Salsa making cooking demo at the West winston manor community BBQ at clay park South san francisco (free of charge and demonstration class)
will be teaching neighborhood event goes how to make delicious earthy salsas they can make with ethier fish of chicken but for my demo were going to use tortilla chips. so the menu for this is my Aunt's tomato salsa fresca and Canraloupe salsa so recipe sheets will be there at the bbq.
so thats all for classes from others chefs to mine. so have a good one! Ava
williams sonoma stonesown SF
all classes start at 11am each sunday
Big Bowls of Chili
February 5
Chili con carne (which means "chili with meat") is an American favorite with many regional variations. Easy to make, hearty and versatile, chili can be as fun to garnish as it is to eat. We will teach you about the profiles of different chili powders and how to enjoy them, how to make a basic chili plus delicious variations including vegetarian, and ideas for tasty toppings.
What's in Season: Winter Vegetables
February 12
If winter vegetables are a mystery to you, join us for a class that uncovers the wonders of these tasty and hearty foods. Learn how to select, prepare and enjoy what's in season now – from squashes to greens. This class will make your winter produce shopping more interesting and your winter meals more delicious!
Knife Skills
February 19
A sharp edge, the correct grip, proper placement and safety – these are all part of good knife skills. This class will begin with correct positioning – of you, your knife and the food – then move on to serious slicing, dicing and chopping, as well as more advanced cuts such as chiffonade, julienne and more! We offer complimentary sharpening at this class. Please bring your favorite knife, and we will be happy to sharpen it for you. Please note: Limit 1 knife per customer.
Fresh, Fast & Easy Pasta
February 26
Pasta for most home cooks is a way to get dinner on the table quickly – so why not learn some delicious new pasta recipes to liven up your weeknight meals? We'll teach you how to make pasta alla Norma (pasta with eggplant), as well as a few other Williams-Sonoma favorites.
Risottos
March 11
The classic Italian rice dish is especially welcome when the weather is still cold. Versatile risotto can be embellished with savory ingredients, including cheeses, vegetables, meats and seafood, or can be turned into dessert with sweet additions like dried fruit and chocolate. Have leftovers? Make crispy rice balls called arancini. As you'll discover in this class, risotto can quickly become a mainstay of your cooking repertoire.
Sweet & Savory Tarts
March 25
Tarts can be either sweet or savory, and this class will show you how to make both! Learn how to make savory tarts such as quiche, as well as sweet fruit tarts perfect for a spring gathering. We'll explore the different types of crusts, including classic pâte brisée, shortbread and crumb crusts, and explain how to work with
Whole foods Stevens creek- cupertino
Wednesday, February 1st
Salt for Finishing
5-7PM $15
In today’s cuisine we are finding salt making its way up the food chain and into culinary stardom! Not only is salt a very important traditional ingredient, it is being served as a bold addition to many fine dining treats.
Looking to learn the difference of iodized salt and kosher? Wondering when you can dig out that beautiful Himalayan pink salt you got for Christmas this year? Have no fear, we will be adding them to several sweet and savory recipes as well as making some of our own flavor infused salts.
Saturday, February 4th
Appetizers and Finger Foods
5-7PM $15
Superbowl Sunday is right around the corner! Cheer on your favorite team in culinary style like baked tortilla chips and fresh salsa, cheesy spinach dip, and bacon and bleu cheese sliders
Wednesday, February 15th
Sweetened by fruit
5-7PM $20
Who says you need sugar to be happy? With the many reasons to avoid extra sugar these days, why not skip it when we can? No matter what time of day or what you are craving, there will always be a fruity way to substitute that sweet little ingredient!
What’s on the menu:
Carrot cupcakes
Sorbet sundaes
Hawaiian sweet bread
new leaf and draegers
Everyday Gourmet Easter Brunch
Tues. Mar. 27, 6 p.m. $20.00 per person
Chef Amy Fothergill will teach you her secrets to creating a successful and elegant brunch with more flavor and less fuss
•Cinnamon waffles with caramelized bananas (gluten-free)
•Ham and swiss crustless quiche
•Chard and quinoa salad
Ode to Nigella
San Mateo
Friday, April 27, 2012 , 11 am-12:30 pm
(demo) $40.00
Total Spaces Available: 30
Class Code: SM0427
Griddled Eggplant with Feta, Mint and Red Chili
Slow-Roasted Garlic and Lemon Chicken with Couscous Pilaf
Raspberry and Lemongrass Trifle
okay now i have my own coming up so here it is
March 4th- Healthy cooking with Special needs adults at via west (private event)
march 16th- healthy cooking with special needs children at via west (privare event)
will be teaching children/adults safety in the kitchen, how to make delicious meals and healthy at the same time i will be sharing some of my own, plus some of my staff will share me the recipes so i can use them for the program. this is a hands on class for my job.
July TBA- Salsa making cooking demo at the West winston manor community BBQ at clay park South san francisco (free of charge and demonstration class)
will be teaching neighborhood event goes how to make delicious earthy salsas they can make with ethier fish of chicken but for my demo were going to use tortilla chips. so the menu for this is my Aunt's tomato salsa fresca and Canraloupe salsa so recipe sheets will be there at the bbq.
so thats all for classes from others chefs to mine. so have a good one! Ava
The chocolate candy class begins next week
dear readers, i wanted to say that last week i did a neighborhood fundraiser bingo night for my neighborhood group called the west winston manor community Assoscation. i didnt go to my 1st session due to that, but im excited about my 2nd/3rd classes and its going to be all candy making and chocolate molding. it is located at the parks and recreation center on 33 Arroyo drive south san francisco ca 94080 and you can call susan fierito for signing up for great cooking or baking courses at 650-829-3800 and she would be great to help you with. i will do a highlight on that later. but what to make a treat for your aweethear whether's its your family, friend, boyfriend, husband or who ever you trust. come on to the valentines treats wtih Chef lisa chan, its 10.00 to get in and 10.00 to give to instructor at first class meeting the date is on Feb 13th from 630-830pm. so i hope to see you as your fellow advance chef student!
Saturday, December 17, 2011
Cheesy vegtable casserole
hi readers, i went to the board members dinner party and everyone brought a dish, i made for them is paula deen's cheesy vegetable casserole. this is something we should make only on holidays, because this has a ton of calories, but its worth it during the holidays spluges. so i enjoy eating it in small amounts, so i hope you enjoy this, bon appiete
Cheesy vegetable casserole
6 large yellow squash. thinly sliced
4 large zucchini, thinly sliced
1 onion chopped
2 cups sliced carrot
1 cup diced celery
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz package of shredded cheddar cheese
1 8 oz package of shredded mozzarella cheese
1 8 oz can water chestnuts
1 box chicken flavored stuffing mix (6oz)
1 cup sour cream
1/2 cup butter, softened
1 cup crushed ritz butter crackers
preheat oven to 350 spray a casserole dish with nonstick cooking spray.
in a large pot combine, squash, zucchini, onion, carrot and celery. add water to cover. bring to a boil over medium high heat. reduce heat and simmer for 10-15 minutes or until vegetables are tender. drain well. add soups cheeses water chestnuts stuffing mix sour cream and butter. spoon onto prepared casserole dish top with crushed crackers
bake for 40 minutes or until hot and bubbly, serve immediately.
Cheesy vegetable casserole
6 large yellow squash. thinly sliced
4 large zucchini, thinly sliced
1 onion chopped
2 cups sliced carrot
1 cup diced celery
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz package of shredded cheddar cheese
1 8 oz package of shredded mozzarella cheese
1 8 oz can water chestnuts
1 box chicken flavored stuffing mix (6oz)
1 cup sour cream
1/2 cup butter, softened
1 cup crushed ritz butter crackers
preheat oven to 350 spray a casserole dish with nonstick cooking spray.
in a large pot combine, squash, zucchini, onion, carrot and celery. add water to cover. bring to a boil over medium high heat. reduce heat and simmer for 10-15 minutes or until vegetables are tender. drain well. add soups cheeses water chestnuts stuffing mix sour cream and butter. spoon onto prepared casserole dish top with crushed crackers
bake for 40 minutes or until hot and bubbly, serve immediately.
Cooking class with top pastry chef Marisa churchill
hello bloggers, 2 wedensdays ago myself and my best friend becky went to this fun cooking class with top cheftestant aka top pastry chef from season 2 Los Angeles Marisa churchill, she is know for her baking, she came out with a cookbook called Sweet and skinny, she tells you how much calories are her recipes are in, so they are low fat and they taste sweet too! so go grab a copy at barnes and nobles i already got one, becky has one, and shes giving it to her friend jessica, so i hope you enjoy this fabuous cookbook! yum-o!
Monday, December 5, 2011
cinnamon sugar Sweet potato oven fries
hi readers, myself and my parents home smells like cinnamony so im making sweet potato fries for me and mom and its going to be serve over maple mayo. so i dont dip my fries in ketchup i like to dip mine with mayo which an idea i got from the brits, but love ketchup on sandwiches though, so i hope you enjoy this recipe and get cooking
Cinnamon sugar sweet potato oven fries
2 sweet potatoes, scrubbed and cut into french fry shapes
2 tbl oil
2 tbl cinnamon sugar mixture
preheat oven to 400 degrees
in a bowl mix cut up sweet potatoe, oil and cinnamon sugar mixture and toss with your hands until well combined. then transfer in a single layer on a cookie sheet.
bake for 35 minutes until golden browned.
in a meanwhile mix 1/4 cup mayonniase and 2 tbl maple syrup and serve with the fries.
tip: if your fries dont get crispy just turn oven on to broiler and it will get crispy~
Cinnamon sugar sweet potato oven fries
2 sweet potatoes, scrubbed and cut into french fry shapes
2 tbl oil
2 tbl cinnamon sugar mixture
preheat oven to 400 degrees
in a bowl mix cut up sweet potatoe, oil and cinnamon sugar mixture and toss with your hands until well combined. then transfer in a single layer on a cookie sheet.
bake for 35 minutes until golden browned.
in a meanwhile mix 1/4 cup mayonniase and 2 tbl maple syrup and serve with the fries.
tip: if your fries dont get crispy just turn oven on to broiler and it will get crispy~
Sunday, November 27, 2011
NEW Winter-spring Cooking classes Events AT Draegers and Kaiser
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
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
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
Monday, October 31, 2011
Happy halloween with great last minute ideas!!!
hello readers, i hope youre having a great halloweenie day, its a celebration of the dead, so im going to a party within several hours from now, i have to help my lovely neighborhood children pass out candy and glow in the dark neckleces at the park before the party and i have to go with my dad to judge some pumpkins, and then the party, so if you need last minute ideas, i got them for you, two are mine and 1 is from the chew's co-host clinton kelly, so these 3 appitezers are going to a hit at my friends party, it can be yours too, so feel free to make it at your party, so let's go to the monster bash! enjoy the recipes! hahahahahaha!!!!!
Garlic gucamole
1 avocado, pitted and scooped out
2-3 cloves garlic, minced and can be made as a paste using a cheese grater.
juice of 1 lemon
1 chopped green onion
1 chopped jalapeno
salt and pepper
mash up avocado with the remaining ingredients, mix until smooth and a bit chunky. refridgerate until partys on and serve with tortilla chips
taco bean dip
1 can refried beans
1 pkt 40 % less sodium taco seasoning mix
1 8 oz sour cream
mix together in a bowl and add:
1 avocado
1 chopped green onion
1 cup shredded cheddar
1 can sliced olives
1 chopped tomato.
make sure its all combined well. refridgerate until partys on and serve with tortilla chips.
Mozzarella Eyeballs
Recipe coutesy Clinton kelly from the chew show on
ABC Channel 7
1 pound Bocconcini (Cherry-sized Mozzarella balls)
1 Jar Pimiento-stuffed Green Olives (cut in half)
1/3 cup Extra Virgin Olive Oil
1/2 teaspoons Garlic Powder
1/4 teaspoon Black Pepper
1/2 teaspoon Salt
1 cup Marinara Sauce
In a small saucepan, warm marinara sauce.
Slice top and bottom off of bocconcini of ball to create flat base and flat top. Slice green olive so that pimiento resembles a pupil. Place it on top of mozzarella, flat side facing down, to create "eyeballs."
Pour marinara into an even layer on a platter. Arrange eyeballs in the sauce.
Optional Step: Whisk together olive oil, garlic powder, black pepper, and salt. Drizzle over the eyeballs and serve
Garlic gucamole
1 avocado, pitted and scooped out
2-3 cloves garlic, minced and can be made as a paste using a cheese grater.
juice of 1 lemon
1 chopped green onion
1 chopped jalapeno
salt and pepper
mash up avocado with the remaining ingredients, mix until smooth and a bit chunky. refridgerate until partys on and serve with tortilla chips
taco bean dip
1 can refried beans
1 pkt 40 % less sodium taco seasoning mix
1 8 oz sour cream
mix together in a bowl and add:
1 avocado
1 chopped green onion
1 cup shredded cheddar
1 can sliced olives
1 chopped tomato.
make sure its all combined well. refridgerate until partys on and serve with tortilla chips.
Mozzarella Eyeballs
Recipe coutesy Clinton kelly from the chew show on
ABC Channel 7
1 pound Bocconcini (Cherry-sized Mozzarella balls)
1 Jar Pimiento-stuffed Green Olives (cut in half)
1/3 cup Extra Virgin Olive Oil
1/2 teaspoons Garlic Powder
1/4 teaspoon Black Pepper
1/2 teaspoon Salt
1 cup Marinara Sauce
In a small saucepan, warm marinara sauce.
Slice top and bottom off of bocconcini of ball to create flat base and flat top. Slice green olive so that pimiento resembles a pupil. Place it on top of mozzarella, flat side facing down, to create "eyeballs."
Pour marinara into an even layer on a platter. Arrange eyeballs in the sauce.
Optional Step: Whisk together olive oil, garlic powder, black pepper, and salt. Drizzle over the eyeballs and serve
Thursday, October 27, 2011
Halloween Recipes I'm making this year!
hello readers, im making some delicious halloween food for two homes the first one is at my Sister molly Bolich houses and im going to bring them sweet pea, mint and Garlic dip with pita chips and the first half batch of emeril lagasse's pumpkin shaped cheddar cheese crackers. the next day on the spooktackular day for the Algers home down the street from my home im going to make them Butternut pesto casserole and 2nd half of the crackers, so im going to share 2 recipes today and will share the other one on saturday, so feel free to make the recipes at your party and you will dazzle your spooky friends how good you did like chef ava, so please enjoy the first 2 recipes
Pumpkin-shaped Cheddar Crackers
By Emeril lagasse
Ingredients
•1 1/2 cups all-purpose flour
•1/4 teaspoon table salt
•1/8 to 1/4 teaspoon cayenne
•1/2 cup unsalted butter
•6 ounces extra-sharp cheddar cheese, grated
•2 teaspoons Dijon mustard
•1/4 teaspoon orange food coloring or annatto powder
•Toppings: any combination of whole-seed spices like cumin, fennel, or caraway; fresh herbs like dill, thyme, or rosemary; coarse salt; cracked black pepper; smoked paprika
Instructions
Makes about 30 crackers
In a medium bowl, whisk together flour, salt, and cayenne. In the bowl of a standing mixer, combine butter, cheddar cheese, Dijon mustard, and food coloring and mix until smooth. Add flour mixture and beat on low until dough comes together. Divide dough in half and flatten each piece into a disc. Wrap discs in plastic wrap and refrigerate for at least 1 hour and up to overnight. (Dough can also be frozen, up to 1 month.)
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
On a lightly floured surface, working with one piece of dough at a time, roll out dough to 1/4- inch thickness. Using a pumpkin-shaped cookie cutter, cut out crackers and place on baking sheet. Reroll scraps; if dough becomes too warm to handle, wrap in plastic wrap and place in refrigerator until firm, about 20 minutes.
Decorate crackers with spices or herbs, as desired, and bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool. Using a spatula, transfer crackers to a platter and serve.
Cook's Note: The crackers will keep in a sealed container, up to 1 week.
Sweet Pea and Mint Dip
recipe by Amy fothergill
this is origally her recipe, but i like to add at least 2 cloves of
garlic for a halloween treat!
1 lb fresh peas or 1 cup frozen
2 Tablespoons to 1/4 cup olive oil
1 Tablespoon fresh mint leaves
1/2 teaspoon sea salt
Juice of 1/2 lemon
Remove peas from their shell. Bring a small pan of water to a boil. Cook for 3-5 minutes or until bright green and tender. If using frozen peas, boil for 1 minute. Drain and cool before proceeding to next step. In a processor, or blender, combine peas with olive oil, mint leaves, sea salt and lemon juice. Blend until smooth, about 2 minutes. Scrape down sides and check for seasonings. If it tastes flat, add more lemon or salt to brighten. If it looks stiff, add more oil. Process for 10-20 more seconds. Serve with crackers, homemade crostini or veggies.
Chef’s Tip: If you can’t get fresh peas, using frozen is fine. Don’t use canned. The peas need to be bright green for the best flavor. If you like things a little spicier, add 1-2 cloves of garlic.
Gluten-Free Tip: This dish is naturally gluten-free. Try serving it with brown rice crackers or gluten-free crostini (Mariposa Bakery makes a great version). If serving to someone whose gluten-free diet is strict, talk to them about how to avoid any cross-contamination from other gluten ingredients in your kitchen.
Pumpkin-shaped Cheddar Crackers
By Emeril lagasse
Ingredients
•1 1/2 cups all-purpose flour
•1/4 teaspoon table salt
•1/8 to 1/4 teaspoon cayenne
•1/2 cup unsalted butter
•6 ounces extra-sharp cheddar cheese, grated
•2 teaspoons Dijon mustard
•1/4 teaspoon orange food coloring or annatto powder
•Toppings: any combination of whole-seed spices like cumin, fennel, or caraway; fresh herbs like dill, thyme, or rosemary; coarse salt; cracked black pepper; smoked paprika
Instructions
Makes about 30 crackers
In a medium bowl, whisk together flour, salt, and cayenne. In the bowl of a standing mixer, combine butter, cheddar cheese, Dijon mustard, and food coloring and mix until smooth. Add flour mixture and beat on low until dough comes together. Divide dough in half and flatten each piece into a disc. Wrap discs in plastic wrap and refrigerate for at least 1 hour and up to overnight. (Dough can also be frozen, up to 1 month.)
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
On a lightly floured surface, working with one piece of dough at a time, roll out dough to 1/4- inch thickness. Using a pumpkin-shaped cookie cutter, cut out crackers and place on baking sheet. Reroll scraps; if dough becomes too warm to handle, wrap in plastic wrap and place in refrigerator until firm, about 20 minutes.
Decorate crackers with spices or herbs, as desired, and bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool. Using a spatula, transfer crackers to a platter and serve.
Cook's Note: The crackers will keep in a sealed container, up to 1 week.
Sweet Pea and Mint Dip
recipe by Amy fothergill
this is origally her recipe, but i like to add at least 2 cloves of
garlic for a halloween treat!
1 lb fresh peas or 1 cup frozen
2 Tablespoons to 1/4 cup olive oil
1 Tablespoon fresh mint leaves
1/2 teaspoon sea salt
Juice of 1/2 lemon
Remove peas from their shell. Bring a small pan of water to a boil. Cook for 3-5 minutes or until bright green and tender. If using frozen peas, boil for 1 minute. Drain and cool before proceeding to next step. In a processor, or blender, combine peas with olive oil, mint leaves, sea salt and lemon juice. Blend until smooth, about 2 minutes. Scrape down sides and check for seasonings. If it tastes flat, add more lemon or salt to brighten. If it looks stiff, add more oil. Process for 10-20 more seconds. Serve with crackers, homemade crostini or veggies.
Chef’s Tip: If you can’t get fresh peas, using frozen is fine. Don’t use canned. The peas need to be bright green for the best flavor. If you like things a little spicier, add 1-2 cloves of garlic.
Gluten-Free Tip: This dish is naturally gluten-free. Try serving it with brown rice crackers or gluten-free crostini (Mariposa Bakery makes a great version). If serving to someone whose gluten-free diet is strict, talk to them about how to avoid any cross-contamination from other gluten ingredients in your kitchen.
Monday, October 24, 2011
Vegetarin Lasgna roll ups
today i made some vegetarin lasgna roll ups, and its adapted from sandra lee semi homemade money saving meals cookbook and omitted the chicken so vegans would love it, so here it is
Vegetarin lasgna roll ups
12 lasgna noodles
1 container of ricotta cheese
1 tsp dried basil
1 egg beaten
1 tsp garlic powder or 1 tbl minced garlic
1 tsp dried parsely
1 jar marinara sauce
2 cups mozzarella
2 tbl parmesan cheese
prehear oven to 350 in a large pot a water, bring water to a boil and cook lasgana noodles according to box. if youre in a hurry to get dinner on the table heres a quick souliton: lay a pan with uncookd lasgna noodles, then add hot boiling water from your kettle and let it sit for 30 minutes until soft and pliable., then drain and rinse and set aside
in a medium bowl mix ricotta with garlic, dried herbs and beaten egg.
apread about 1/4 cup sauce on the bottom of 9 x 13 inch pan spread each noodle with ricotta mixture then with 3 tbl of mozzarella cheese, roll up like a pinwheel and place it seem side down on a baking sheet. repeat the process until all is used up and then pour the remaining sauce over the roll up noodles
cover with foil and bake for 35 minutes, remove foil and sprinkle with the parm and bake 10 minutes more! serve hot!
Vegetarin lasgna roll ups
12 lasgna noodles
1 container of ricotta cheese
1 tsp dried basil
1 egg beaten
1 tsp garlic powder or 1 tbl minced garlic
1 tsp dried parsely
1 jar marinara sauce
2 cups mozzarella
2 tbl parmesan cheese
prehear oven to 350 in a large pot a water, bring water to a boil and cook lasgana noodles according to box. if youre in a hurry to get dinner on the table heres a quick souliton: lay a pan with uncookd lasgna noodles, then add hot boiling water from your kettle and let it sit for 30 minutes until soft and pliable., then drain and rinse and set aside
in a medium bowl mix ricotta with garlic, dried herbs and beaten egg.
apread about 1/4 cup sauce on the bottom of 9 x 13 inch pan spread each noodle with ricotta mixture then with 3 tbl of mozzarella cheese, roll up like a pinwheel and place it seem side down on a baking sheet. repeat the process until all is used up and then pour the remaining sauce over the roll up noodles
cover with foil and bake for 35 minutes, remove foil and sprinkle with the parm and bake 10 minutes more! serve hot!
Sunday, September 25, 2011
The Autism Chef Inc is Open to South san Francisco Resident!!!
HELLO! WELCOME TO MY COMPANY THE AUTISM CHEFS INC- A PROGRAM THAT TEACHES RESIDENTS SERVING SOUTH SAN FRANCISCO, COLMA AND DALY CITY HOW TO COOK IN NO TIME BY A SOUTH CITY'S SPECIAL CHEF WHO WAS BORN WITH AUTISM AT A YOUNG AGE. BUT IS A MIRCLE AND IM NORMAL LIKE ANYONE ELSE ON THE PLANET. SO MY PHILSOPHY IS EASY, GOURMET, HEALTHY AND SUTIABLE FOR ALL INCLUDING THE NOVICE. SO AS OF NOVEMBER MY NEIGHBORS ARE GOING TO LEARN ABOUT THE PROGRAM AND HOW TO FIND OUT WHAT I TEACH. SO HERE ARE SOME BASIC INFORMATION IM ABOUT TO REVEAL.
PRIVATE COOKING EVENT PRICES
FOR 5-10 PEOPLE THE COST IS $15.00
FOR 10-15 PEOPLE, THE COST IS $25.00 PER HOUR
FOR 20-30 PEOPLE THE COST IS $35.00 PER HOUR
FOR 40 OR MORE THE COST IS $50.00 PER HOUR OF SERVICE I TEACH
SO ALSO A WEEK BEFORE CLASS BEGINS I WOULD BEGIN BY PUTTING A %50.00 DEPOSIT SO I CAN BUY THE PURCHESES FOR THE CLASS IN YOUR OWN HOME.
AND NOW HERES MY HOURS OF SERVIES
I AM USALLY AROUND ON MOST WEEKENDS, BUT WILL LET YOU KNOW WHEN I HAVE PLANS.
I CAN ALSO ACCONADATE SOME FAMILY SUPPERS DURING THE WEEK FOR FAMILIES OF 4-6 PEOPLE, I WILL CHARE $10.00 AN HOUR FOR FAMILY SUPPER SERVICES. AND A $30.00 DEPOSIT FOR THE INSTRUCTOR TO BUY THE INGRDIENTS.
SO IF YOU INTRESTED FOR SOUTH SAN FRANCISCO, DALY CITY AND COLMA RESIDENTS ONLY!! PLEASE EMAIL CHEF AVA A CHEFAVAMARIE@HOTMAIL.COM OR go to chef ava marie page on facebook or call her at 650-219-1327 thank you!
PRIVATE COOKING EVENT PRICES
FOR 5-10 PEOPLE THE COST IS $15.00
FOR 10-15 PEOPLE, THE COST IS $25.00 PER HOUR
FOR 20-30 PEOPLE THE COST IS $35.00 PER HOUR
FOR 40 OR MORE THE COST IS $50.00 PER HOUR OF SERVICE I TEACH
SO ALSO A WEEK BEFORE CLASS BEGINS I WOULD BEGIN BY PUTTING A %50.00 DEPOSIT SO I CAN BUY THE PURCHESES FOR THE CLASS IN YOUR OWN HOME.
AND NOW HERES MY HOURS OF SERVIES
I AM USALLY AROUND ON MOST WEEKENDS, BUT WILL LET YOU KNOW WHEN I HAVE PLANS.
I CAN ALSO ACCONADATE SOME FAMILY SUPPERS DURING THE WEEK FOR FAMILIES OF 4-6 PEOPLE, I WILL CHARE $10.00 AN HOUR FOR FAMILY SUPPER SERVICES. AND A $30.00 DEPOSIT FOR THE INSTRUCTOR TO BUY THE INGRDIENTS.
SO IF YOU INTRESTED FOR SOUTH SAN FRANCISCO, DALY CITY AND COLMA RESIDENTS ONLY!! PLEASE EMAIL CHEF AVA A CHEFAVAMARIE@HOTMAIL.COM OR go to chef ava marie page on facebook or call her at 650-219-1327 thank you!
Subscribe to:
Posts (Atom)