Sunday, June 20, 2010
Fun In the Kitchen: Pasta-bilities and Chilling & Grilling Classes
My Friday night group, 6 lovely young women, learned how to make an awesome baked goat cheese appetizer, featuring Lucky Penny Creamery Chevre (which converted, yet again, a few more non-goat cheese eaters to goat cheese fans!), a Lemon-Herb Vinaigrette with lettuce they harvested fresh from my garden, then tackled three quick and easy pasta sauces that are perfect for summer. I made this fresh fruit platter for them to nibble on while they worked. For most, it was their first experience eating a kumquat.
One of the pasta sauces featured sauteed pancetta, fresh green beans from the farmers market and parmiagno-reggiano - it was a favorite of the class.
Last night's class was a couples class. One was celebrating their fourth anniversary, and the other couple were celebrating a college graduation. They did a grilling and chilling menu featuring Chimichurri Sauce over beef strip steaks for the gentleman, and sushi grade tuna for the ladies.
Lucky Penny Feta and fresh mint, and an awesome take on twice baked potatoes - the baked potato filling, with sour cream and gouda, was stuffed into red bell peppers and grilled.
It was a fun weekend, with some great food and eager students. And the Diva did the dishes.