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Cooking with Class  |
Greetings!
Fall is finally in the air. I love this time of year! Cooler weather always inspires me to get into the kitchen and prepare what I consider my favorite type of food........comfort food. Comfort food is simple, delicious food that just makes you feel good. When I prepare comfort food, as well as when I eat it, it takes me back to a place that is filled with joyous memories and wonderful people. What could be better than that.
May your homes be filled with warmth and laughter.
Have a Great Fall.......Happy Cooking Deb Buzar,
Cooking With Class
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I recently served this dinner for a catering on a Newport Harbor Bay Cruise which benefited Mission Hospital. A Great Evening was had by all. This meal is perfect for entertaining because it can prepared a day or two ahead. In fact, Beef Bourguignon tastes even better by doing so.
Beef Bourguignon
Copyright Ina Garten, All rights reserved
6 servings
Ingredients
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 large onions- sliced
2 teaspoons minced garlic
1/2 cup cognac
1 bottle dry wine such as Cote du Rhone or Pinot Noir
2 cups beef broth
1 tablespoon tomato paste
1 pound frozen pearl onions
1 pound fresh mushrooms- stems discarded and caps thickly sliced
1/2 cup fresh parsley- chopped fine
country bread or sour dough, toasted or grilled and rubbed with garlic clove to accompany
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
I served this with roasted potatoes with shallots and thyme.
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Upcoming Hands-On Cooking Classes
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Laguna Culinary Arts
845 Laguna Canyon Road
(949) 494-0745
Class 1 - Introduction to the Kitchen
Basic knife skills, kitchen safety, culinary terms, identification of produce, and an introduction to kitchen tools and cookware. Students will learn cooking skills related to preparation of vegetables: blanching, steaming, sautéing and grilling.
Class 2 - Mastering the Stovetop
Identification, selection, trimming, and portioning of meat, fish and poultry, and the creation of quick and easy sauces. Students will learn cooking skills related to the basics of pan-sautéing each item, including the creation of a quick complementary sauce to accompany each item.
Class 3 - Into the Oven
Basic techniques of roasting - focusing on meat, fish and poultry again, but this time using the whole cut. Students will learn the "dry heat" method of cooking, and will work with different temperatures and times to achieve different results.
Intermediate Cooking Skills
$225 for three classes
Series 1 - Thursdays, November 4,11,18
This series of classes will focus on timing in the kitchen, with an emphasis on creating a 3-course meal. Working in teams of 2, students will learn how to evaluate recipes and break them down into steps. They will then execute the steps logically, in order for the meal to come together as intended, so that each course is ready to serve at the appropriate time. All menus are seasonal. Prerequisite - Basic Cooking Skills or equivalent.
Class 1 - Fish as the Main Course
Whether pan-roasting, baking or grilling, fish does not take very long to cook. The trick, then, is to have most of the meal ready to go before you start cooking the main course.
Class 2 - Roasting the Main Course
Roasting meat or poultry generally calls for whole cuts, i.e., the whole chicken; larger cuts of meat (loin, tenderloin, or other large cuts). The attack plan changes - the meat or poultry is prepared first and placed in the oven, before the preparation of the rest of the accompaniments begins.
Class 3 - Grilling the Main Course
Grilling is a year-round cooking option in southern California, and is often the preparation method of choice for the main course. Planning for a grilled main course is tricky, as the grill may require constant tending. For meal planning, the game plan can be challenging.
Veal Osso Buco
Thursday, October 1, 6pm;
Menu: Arugula salad with honey rosemary
dressing; Veal osso buco served with vegetable &
herb pan sauce served on creamy mashed potatoes;
Quick espresso ice cream. Price: $85 per person.
Soups from the Bounty of Fall
Thursday, October 8, 6pm;
Menu: Curried pumpkin soup with crème
fraiche & chives; Creamy parsnip & apple soup;
Wild mushroom soup with sherry & thyme;
Cauliflower soup with applewood smoked bacon, Pecorino cheese and a drizzle of truffle oil.
Price: $85 per person.
Modern Pressure Cooking
Thursday, October 22, 6pm;
Get that long-cooked flavor in a fraction of the
time! Menu: Beef Stroganoff; Traditional beef
stew; Creamy mashed potatoes; Mixed green
salad with home made vinaigrette; Pear, apple &
cranberry crisp. Price: $85 per person.
Updated Winter Vegetables
Thursday, November 5, 6pm;
Menu: Parsnip pancakes with caramelized
onions & crème fraiche; Balsamic roasted
onions; Cauliflower & Brussels sprout gratin;
Creamed corn with Parmesan; Cider glazed
turnips & apples with sage & bacon. Price:
$80 per person.
Quick Treats from the Pantry
Thursday, November 12, 6pm;
Menu: Chafing dish party meatballs; Cream
cheese with festive pepper jam drizzle; Prosciutto
wrapped brie & apricot bundles; Home made
French onion dip; Crispy phyllo cups with
lemon curd & raspberries. Price: $85 per person.
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Demonstration Cooking Classes:
A Store For Cooks
30100 Town Center Dr # R,
Laguna Niguel, CA 92677
949-495-0445
AUTUMN ENTERTAINING
Tuesday October 27 6:30-8:30
$45.00
A dinner full of the flavors of Autumn
Parsnip Pancakes with Caramelized Onions and Crème Fraiche
Pork Tenderloin with Rosemary, Thyme and Mustard Crust
Cider-Glazed Turnips and Apples with Bacon and Sage
Individual Crustless Pumpkin Pies with Chantilly Cream Dusted with Pumpkin Pie Spice
A HOLIDAY MEAL
Monday November 23 6:30-8:30
$45.00
Enjoy this festive dinner.
Spiced Beet Soup with Curry Dusted Crème Fraiche and Chives
Herb-Crusted Beef Tenderloin with a Cabernet Sauce
Scalloped Turnips and Potatoes
Chocolate Mousse |
| Personal Chef and Phantom Chef Services
Stress-free,made to order meals can be as close as your refrigerator or freezer.
Meal services are available on a weekly, bi-weekly or monthly basis. I will come into your home, cook and package your selected meals. All you have to do is follow the easy re-heating instructions and enjoy!
Phantom Chef services are also available. These services are for those occasions when you want some help in the kitchen. I will come to your home and prepare your selected menu, clean up your kitchen and leave the food for you to serve later.
Contact Deb for more information (949)632-2298
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It is not too early to reserve your date for a Holiday Cooking Party in your home.
The Holidays will be here before you know it. Schedule your party now, to reserve your date.
Contact Deb to schedule your class now!
(949) 632-2298
New Pricing! |
Wild rice is grown in the boundry waters in the northeast corner of Minnesota. I grew up outside of Minneapolis. This soup is prevelent in many of the restaurants there. Every time I eat this soup it reminds me of friends and family in the Midwest. I have taken this recipe from a cookbook that was given to me by a dear friend. It is from the Marshall Field's Cookbook. Every recipe I have tried from this book has been wonderful. I think this version of wild rice soup is especially delicious. I hope that you enjoy it.
Boundry Waters Wild Rice Soup
Serving Size : 6
6 tablespoons unsalted butter
1 cup yellow onion -- diced
1 small leek halved lengthwise, rinsed well, and thinly sliced
1 1/2 cups button mushroom -- sliced
3/4 cup carrots -- diced small
1/2 cup all-purpose flour
1 1/2 cups cooked wild rice
6 cups low sodium chicken broth
1 cup roast chicken -- chopped
1 cup heavy cream
5 tablespoons dry sherry
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons flat leaf parsley -- chopped fine
1 teaspoon fresh thyme -- chopped fine
2 tablespoons slivered almonds -- toasted
Melt the butter in a large saucepan over medium heat. Add the onion and saute for 5 minutes, until transluscent. Add the leek, mushrooms, and carrots and cook, stirring occasionally, for 5 minutes or until softened.
Add the flour and cook, stirring constantly, for 1 minute. Whisk in the chicken broth. Bring to a boil, then decrease the heat and simmer for 20 minutes. Add the rice, chicken meat, cream, sherry, salt, pepper, parsley, and thyme and cook for 5 minutes, until warmed through. Taste and adjust the seasoning as necessary. Garnish with the almonds and serve hot.
To store, allow the soup to cool to room temperature, cover and refrigerate for up to 3 days.
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Cooking Tip Cleaning Leeks
Leeks hide a lot of dirt in their many, tight layers of leaves. The easiest way to clean them is to slice or chop them, (depending on the particular recipe) and then place the pieces in a large bowl that is filled with cool water. Swirl the leeks around with your hands to loosen the dirt. The leeks will float in the water and the dirt will settle to the bottom. Remove the cleaned leeks with a slotted spoon or strainer, and lay them into the center of a clean, dry towel (Do not pour the leeks and water from the bowl through a stainer or colander, as this could cause the dirt to re-adhere to the cleaned leeks). Wrap the towel tightly at both ends, and squeeze any excess moisture out of the leeks. |
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Thank you for your continued support and taking the time to forward this newsletter to anyone who may enjoy receiving it. I appreciate your referrals.
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