New Classes for 09!!

An Introduction to Food and Cooking: Vegetarian - Filled
Monday, January 19, 6:00 PM-9:00 PM, $65, GRAND

Stretch your imagination and your senses in this veggie-licious class. Whether you’ve already made the leap or you’re just looking for some meatless meal options, this one’s a can’t-miss. You’ll pick up plenty of yummy recipes, of course, but also some super-useful tips for always-perfectly prepared vegetables.

Menu: Pita Chips with Roasted Red Pepper Hummus; Five-Bean Salad; Grilled Pizza with Goat Cheese; Caramelized Onion; Roasted Red Pepper; Fragrant Indian Cauliflower and Potato Curry; Lemon Tart with Raspberry Compote.


Vita-Mix: The Last Blender You Will Ever Buy
Saturday, January 31, 2:00 PM-4:00 PM, $55, GRAND

So what’s all the fuss about Vita-Mix blenders? Come to this mini-class and find out. Learn blending techniques, storage and freezing tips, plating and garnishing ideas and, of course, some fabulous recipes.

Menu: Strawberry Daiquiris; Caprese Pesto Salad; Aïoli Dip with Vegetables; Asparagus with Hollandaise; Apple Squash Soup; Fruit Smoothies.

Three30-Minute Meals: Breakfast - 12 Spots Open

Saturday, February 7, 11:00 AM-2:00 PM, $65, EDINA

Noted author John Gunther once said, "All happiness depends on a leisurely breakfast." Hard to argue with that. You should spend more time enjoying than preparing the morning meal. With that in mind, Rachael has whipped up a trio of menus for casual, carefree weekend brunches. Learn about easy shortcuts, pre-prep, making use of leftovers and pantry items, and plating and presenting.

Menu 1 – Goat Cheese Herbed Frittata; Summery Fruit Salad with a Twist; Maple-Sage Sausage Patties.

Menu 2 – Crêpes with Ricotta; Gruyère and Smoked Salmon Filling; Cranberry Orange Scones; No-Hassle Bacon.

Menu 3 – Perfect Buttermilk Pancakes; Eggs Several Ways; Hash Browns.


An Introduction to Food and Cooking: THAI - Filled
Thursday, February 12, 6:00 PM-9:00 PM, $65, GRAND

For the beginner chef, this hands-on class offers the perfect introduction to basic cooking. We’ll cover a wide range of techniques, including wokking, deep-frying, chopping, brining and grilling. By the end of the session, you will have prepared a fabulous meal and have new culinary skills to last a lifetime. Each group of four to five students makes each menu item.

Menu: Spring Rolls with Peanut Dipping Sauce; Sweet-and-Sour Cucumber Mango Salad; Grilled Shrimp with Pineapple; Easy Pad Thai; Fried Banana Wontons.


‘Rents and Runts Cook Italian - Unsure, perhaps 4?
Saturday, February 14, 10:00 AM-1:00 PM, $65, EDINA

Have a budding chef in the family? Here’s the perfect way to not only encourage their fondness for food, but also spend quality time together. Rachael will show parents or grandparents and kids ages 8 to 12 the secrets to making awesome homemade pasta and a few other culinary tricks along the way. And the best part is, we do all the clean-up. Price is per person attending the class. Adult must accompany child.

Menu: Cheesy Sticks; Homemade Pasta; Pink Spaghetti Sauce; Caesar Salad; Chocolate Biscotti and Hot Cocoa.

Steve's Food Art Laboratory

Saturday I had the distinct pleasure of helping my friend Steve host a dinner party in his home. He and his guests "labored" in the kitchen all evening turning out various different delicacies.

Menu:
 
Fruit and Cheese platter with Marcona almonds and Spanish Chocolates

Foie Gras with Mustard Miso and Butternut Squash Chips

Pan Fried Scallops with Two Sauces

Chicken Liver Pate with Lingonberry Preserves

Pan Seared Duck Breast with Cranberry Sauce and Fresh Figs

Macadamia Nut Chocolate Cake with Coconut Emulsion and Dulce de Leche Ice Cream

It was a great crew and a fun menu. Featured in the picture is the chicken liver pate which I really loved. We served it in mini phyllo dough cups, with lingonberry preserves and dried rosemary as a garnish.


Chicken Liver Pate with Lingonberry Preserves

2 tablespoons finely chopped shallot
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup Cognac or other brandy
6 oz chicken livers, trimmed (3/4 cup)
5 large egg yolks
1 cup whole milk
1/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice

Special equipment: a 2 1/2- to 3-cup ovenproof crock or terrine

1. Place oven rack in middle position and preheat oven to 350°F.

Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.

2. Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.

3. Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.

Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.

4. Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

Good News for Heavy Coffee Drinkers

For a recent food article, I put together some tips on coffee drinking. How much is too much? Check out these facts from Harvard School of Public Health

A study conducted at Harved tested how 130,000 people responded to coffee (sometimes with milk and sugar) over 18 to 24 years. What did they find?

- For the general population, the evidence suggests that coffee drinking doesn't have any serious detrimental health effects.

- On the contrary, in terms of effects on mortality or other health factors, no negative effects were found in people consuming 1 or up to six cups of coffee a day. (!!!!)

- Research over the past few years suggests that coffee consumption may protect against type 2 diabetes, Parkinson's disease, liver cancer, and liver cirrhosis.

- Those with high blood pressure or diabetes should monitor their reaction to caffeine and possibly switch to decaf if they find they are reacting poorly to the caffeine in coffee.

- As coffee does pass through the placenta, it is recommended pregnant women reduce coffee consumption to a low level, for example one cup a day.

- People who have high cholesterol levels or who want to prevent having high cholesterol levels should consider using paper filtered coffee or instant coffee, as it reduces levels of cafestol (a stimulator of LDL cholesterol levels).

What My Wedding Bouquet Should Have Been

One of the things I love about living in our very small townhome association is our neighbors. There are 8 homes wrapping the corner of a historic Saint Paul neighborhood block. This year many of us grew herbs outside and it was fun to share or trade bits of this and that. Nothing makes me feel more like part of a community than having someone knock on my door for an egg, some bourbon or a tablespoon of curry (to name some of our recent transactions).

When one of us needs a ride to the airport or a dog walked or a cat fed, we ask each other first. In a city where we have no family, Joel and I have learned how blessed we are to have kind-hearted neighbors keeping an eye out for us. Especially on days like today when I receive my annual bouquet of rosemary. Thanks Ken and Kevin!

My kitchen smells so lovely! So what will I do with it? Roasted potatoes with rosemary, rosemary ice cream, rosemary roasted squash soup, stuff it in my Thanksgiving turkey...rub it on my hands and inhale!

What would you do with a bouquet of rosemary?

Egg on the Face

Two weeks ago on Lynne Rossetto Casper's The Splendid Table radio program I heard the fantastic story of a young gentleman who fooled the Wine Spectator into giving his fake Italian restaurant an award for its' excellent wine list. Each year the Wine Spectator pulls in thousands of applications at $250 a pop, adding up to over a million in revenue. The awards were believed to be chosen based on merit, until this year.

I spoke with my uncle on the phone last week and learned that this hoaxter is a close friend of the family and someone I knew growing up. I'm so proud!


For the entire story, I direct you to his post or the Chicago Tribune. Way to go Robin! This fearless critic has a few titles under his belt as well, with his most recent: The Wine Trials: 100 Everyday Wines Under $15 that Beat $50 to $150 wines in Brown Bag Blind Tastings. I haven't read this one yet, but if it's anything like his others, I expect it to be very witty.