Just a few spots left in my Fall Cooking Classes

cooking class

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

Cooking Class on the Italian-French Border

 

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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

chicken sauteed for coq au vin

mushrooms, shallots, carrots for coq au vin

mushrooms, shallots, carrots for coq au vin

coq au vin

coq au vin

tomato crudo sauce

tomato crudo sauce

ravioli

ravioli

 

 

 

 

The garden of cooking class menus

Basil

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.

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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

Chocolate Mint

Lemon Thyme

Lemon Thyme

Fig Tree

Fig Tree