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classes
Just a few spots left in my Fall Cooking Classes
cooking class
These classes listed below have a few openings left!
Renaissance Tastes – Wednesday October 2, 6:30 pm
Cocoa-Flavored Fresh Pasta w Spicy-Cinnamon Beef Ragu
Fennel, Frisee & Escarole Salad w Parmigiano Vinaigrette
Amaretti Cake w Spiced Almonds and Lemon Glaze
Lunch in Perugia – Saturday October 19, 12:30pm
Fresh-Made Orecchiette Pasta (little ears) w Savory Sausage Ragu
Fennel Parmigiano Braised in Milk
Sweet Rosemary & Grape Clafoutis (Cake)
Cozy Hilltown Night – Wednesday October 23, 6:30 pm
Baked Sausage, Peppers & Potatoes w Rosemary Cannellini Beans
Sautéed Garlicky Escarole w Pine Nuts, Currants & Marjoram-Infused Olive Oil
Pear & Almond Mini-Cakes w Vanilla Glaze
Comfort Favorites – Wednesday October 30, 6:30 pm
Spiced Shrimp in Lemony Cream Sauce w Baby-Penne
Artichokes Stuffed w Garlic & Herbed-Panko
Fresh-Baked Focaccia w Asparagus, Red Onion, & Hot Pepper
Greek Island Cruise – Saturday November 2, 12:30 pm
Lemony Hummus
Smoky Eggplant Babaganouj
Spinach & Feta Pies
Walnut & Honey Baklava
Fireside Supper – Wednesday November 6, 6:30 pm
Gorgonzola Polenta w Fennel-Scented Lamb Ragu
Roman Peas & Asparagus w Pancetta & Onions
Pumpkin-Ricotta Mini-Pies
Home Cooked Italian – Saturday November 23, 12:30 pm
Sautéed Crispy Peppery Pork Scallopine Cutlets
Aunt Mary’s Sweet Peppers w Walnuts & Capers
Buttery Mashed Potatoes w String Beans & Parsley
Tender-Crust Hand-Pies w Mascarpone & Blueberries
Christmas Cookie Bake (Take-Home Tins!) Wednesday, December 18, 6:30 pm
Italian Rainbow Cookies
Biscotti Regina – Sicilian Sesame Seed Cookies
Chocolate Mini-Biscotti w Craisins & Pistachio Nuts
A Peek into My Italian Cooking Classes
Here’s a short video that may give you an idea of what my cooking classes are like!
Cooking Class on the Italian-French Border
Well, actually, we were in Nashville. But the menu was both French and Italian: fresh ravioli stuffed with ricotta-gorgonzola-arugula in a pomodoro crudo sauce, coq au vin, and roasted zucchini flecked with bite-sized lemon pieces (peel and all).
The local Jr. League Transfer Chapter came by for the class and dinner for their dining club night. A terrific bunch of cooks! They were meeting as a pals-get-together, but they were all strangers to me. By the end of the evening they adopted me as an honorary member. Then the limoncello was poured. (Well, no one was interested in espresso!)
chicken sauteed for coq au vin
mushrooms, shallots, carrots for coq au vin
coq au vin
tomato crudo sauce
ravioli
The garden of cooking class menus
Basil
The humid heat finally broke here in Nashville. I can have breakfast on the patio while working on menus for my fall cooking classes. This time I’ve tapped my mom’s culinary imagination for suggestions. She makes suggestions on a daily basis anyway letting me know how she cooked the sausages, or eggplant, or mozzarella we bought together the other day.
My simple, yet perfect, breakfast that I’m eating out here this morning has her influence, too. With my scrambled eggs packed with feta cheese, I’m having beautiful fresh mozzarella and sliced campari tomatoes with basil from the garden, from a plant growing right across from me.
Breakfast: feta eggs, mozzarella, tomatoes, basil
My mom bought a 2-pack of creamy mozzarella logs at Costco yesterday and sent me home with one. She just wrote me this morning to say it tastes so good. I’m enjoying these 2 precious slices. Plus some grapes and cherries she insisted I take home “to eat while I’m reading.”
Mom, garden, cool but-still-summery weather: perfect inspiration for my fall menus!
Chocolate Mint
Lemon Thyme
Fig Tree
Fall 2013 Class Schedule Coming Soon!
Stay tuned!
Chef Paulette 