February 16, 2017

March, April and May 2017 Cooking Classes in North San Diego County

  Phillis Carey Cooks!!
    March, April and May Cooking Classes 2017
    To register for classes, 
        email to philliscarey@aol.com (best method)
    or call (760) 942-1756
        No need to pay ahead—Payment is due at the class!

Classes held at the
Solana Beach Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
or at the Encinitas Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
or at The La Jolla Community Center

6811 La Jolla Blvd., La Jolla, CA 92037  

Learn-a-Lunch--Italian Flavors     
Thursday, 3/2/17 in  Encinitas at Noon     $34
Baked Chicken Breasts in Tomato Vodka Sauce with Fresh Basil on Spinach Pasta;
Artichokes Gratinata with Prosciutto and Crumb Topping;
Chocolate Almond Amaretti Torte with Orange Cream.

Steakhouse Cuisine                    
Thursday, 3/9/17 in Encinitas at 6 pm   $54
Creole BBQ Shrimp Appetizer with French Bread;
Pan-roasted Rib Eye Steaks with Herbed Butter and Grilled Maple Onion Jam;
Potatoes Romanoff with White Cheddar, Sour Cream and Chives;
Filet Mignon with Chocolate Coffee BBQ Sauce;
Oven-Fried Onion Rings;
Roasted Fingerling Potatoes with Tarragon Vinaigrette;
Chocolate Brownies with Espresso Glaze.

Asian-Inspired Seafood              
Monday, 4/10/17 in Encinitas at 6 pm    $54
or Tuesday, 4/11/17 in La Jolla  11:30 am    $50 members/$55 non-members
Seared Scallops with Soy-Butter Sauce;
Velvet Shrimp in Garlic Sweet Tangy Sauce;
Braised White Fish with Black Bean Miso Ginger Sauce and Shiitake Mushrooms;
Broiled Thai Spiced Salmon with Chili Lime Sauce and Garlic Spinach;
Lemony Ginger Rice Pudding with Fresh Strawberries.

Wine Country Cuisine           
Monday, 4/17 in Solana Beach at 6 pm    $52.
or Tuesday, 4/18/17 in La Jolla  11:30 am    $47 members/$52 non-members
Creamy Arugula Vichyssoise;
Butternut Squash Polenta with Sausage and Caramelized Onions;
Broiled Salmon with Smoked Salmon Butter and Linguine with Asparagus and Lemon Sauce;
Maple and Mustard Glazed Pork Tenderloin with Roasted Brussels Sprouts with Bacon, and Pecans;
Port Chocolate Cake with Raspberry Buttercream.

Cinco de Mayo Fiesta          
Monday, 4/24 in Encinitas at 6 pm         $55
Fresh Strawberry Margaritas;
Tex-Mex Guacamole with Corn and Black Beans;
Chili Rellenos with Shrimp and Cheese Filling topped with Smoky Tomato Sauce;
Grilled Fajita Skirt Steak and Onions topped with Roasted Red Pepper Jalapeno Crema
served with 3-Cheese Quesadillas and Wilted Cumin Seed Slaw;
Dulce de Leche Chocolate Sheet Cake with Pretzel, Pecan and Chocolate Chip Topping.

Flavorful May Entrees         
Monday, 5/1 in Encinitas at 6 pm          $52
Pacific Rim Chicken Burgers with Ginger Lime Mayo;
Slow-Roasted Salmon with Mexican Creamed Corn with Tomatillos;
Korean Style Beef and Rice Lettuce Wraps with Sesame Seeds and
Quick Cucumber Kim Chee Relish;
Baked Pesto Chicken with Olives, Tomatoes and Fontina Cheese;
Salted Caramel Pots de Crème.

One Dish Meals—Better Known as Casseroles  
Monday, 5/8 at 6 pm in Solana Beach    $52
French Onion Soup Casserole with Caramelized Onions and Gruyere Cheese;
BLT (Bacon, Leek and Tomato) Pasta Bake;
Chili Relleno Casserole with Enchilada Sauce;
Curried Chicken Broccoli and Brown Rice Casserole with Sliced Almond Topping;
Cinnamon Bread Pudding with Golden Raisins and Spiced Rum Sauce.

Spring Italian Dining                   
Monday, 5/15 at 6 pm in Encinitas       $55
or Tuesday, 5/16/17 in La Jolla  11:30 am    $50 members/$55 non-members
Limoncello Prosecco Sparkler;
Shrimp Bruschetta with Mascarpone Cheese;
Porchetta-Style Stuffed Pork Tendelroin;
Porcini and Button Musrhoom Risotto with Parmigiano-Reggiano Cheese;
Green Beans in Arugula Salsa Verde;
Caprese Chocolate Almond Torte with Amaretto Zabaglione.

December 23, 2016

Phillis Carey Cooks!!
  January and February Cooking Classes 2017
     To register for classes, 
    email to philliscarey@aol.com (best method)
   or call (760) 942-1756
     No need to pay ahead—
     Payment is due at the class!

Classes held at the
Solana Beach Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
or at the Encinitas Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
or at The La Jolla Community Center
6811 La Jolla Blvd., La Jolla, CA 92037  

Warming Winter Soups   1/16/17 in Encinitas   6 pm $49
Winter Comfort food is here with these nourishing main dish soups.  They are easy to make and can be mostly made ahead as well.
Creamy Leek and Onion Soup with Smoky Ham;
Tex-Mex Shrimp Tortilla Soup;
Indian-Spiced Red Lentil Soup with Chicken and Coconut Milk and Toasted Garlic Naan;
BBQ Chicken Soup with Red Onions, Gouda Cheese and Cilantro;
Blueberry Cheesecake Bread Pudding with Blueberry Sauce.

Winter Italian Flavors   1/23/17 in Solana Beach      6 pm     $49
     or 1/24/17 in La Jolla   11:30 am     $45 members/$50 non-members   
Except for dessert (and who doesn’t want to splurge on dessert) these dishes are as healthy as they are hearty and delicious.
Winter Minestrone with Parmesan, Spinach, White Beans and Pasta with
Sun-Dried Tomato, Provolone and Rosemary Muffins;
Chicken Marsala with Prosciutto and Mushrooms and Roasted Peppery Cauliflower;
Brined Tuscan Pork Tenderloin with Winter Spinach/Basil Pesto Spaghetti Squash;
Dark Chocolate and Pear Cake with Browned Butter.

Surf and Turf Valentine’s Day Celebration    2/6/17 in Encinitas  6 pm    $55
Strawberry St. Germain Champagne Cocktail;
Crab Cakes with Creamy Brandy Shrimp Sauce;
Filet Mignon with Cherry and Rosemary Port Sauce;
Potato Gratin with Caramelized Onion Cheese;
Sugar Snap and Tiny Pea Toss with Fresh Thyme;
Strawberry Cassata with Limoncello Ricotta Cream Filling.

Hearty and Healthy Sheet Pan Suppers    2/20/17 in Encinitas  6 pm    $49
          or 2/21/17 in La Jolla  11:30 am    $45 members/$50 non-members
Chimichurri Chicken and Potatoes with Roasted Red Peppers;
Vietnamese Seasoned Pork Tenderloin with Brussels Sprouts;
Skirt Steak with Balsamic Vinaigrette, Broccolini and White Beans;
Garlic Parmesan Roasted Shrimp and Broccoli with Cherry Tomatoes;
Roasted Pineapple with Honey, Pistachios, Crème Fraiche and Mint.

Sensational Shrimp                   2/27/17 in Solana Beach   6 pm    $54
Sautéed Shrimp Cocktail with Avocados, Olives and Fresh Lime;
Thai Lemon Shrimp Toss with Sweet Chili Sauce, Coconut Milk, Lime Leaves and Jasmine Rice;
Shrimp and Creamy Tomato Risotto with Fresh Basil;
Tequila Lime Shrimp Pasta with Feta Cheese;
Blackberry-Ripple Lime Cheesecake.

November 19, 2016

Pumpkin Time!

Phillis Carey’s Pumpkin Dessert Recipes November 19, 2016

      Phillis Carey’s Pumpkin Dessert Recipes    
                November 19, 2016

To print these recipes, click here or copy and paste this link: https://drive.google.com/file/d/0BwrDQpD60Q6zYnRPV0ROMm9PQ00/view?usp=sharing  

PUMPKIN AMARETTI TIRAMISU              Serves 8 to 10.
1 cup water and 1 cup sugar
1/3 cup Amaretto
2-3 oz. pkg. soft ladyfingers
3/4 cup sweetened condensed milk
1/4 cup light brown sugar
8 oz. mascarpone cheese
2 1/4 cups heavy whipping cream, divided use
1 cup pumpkin puree
1 tsp. pumpkin pie spice
3/4 cup coarsely crushed Amaretti cookies

1. To make the Amaretto Syrup, place water and sugar in a small saucepan. Stir over medium heat until sugar dissolves and then allow mixture to come just to a boil.  Remove and cool.  Stir in the Amaretto and let cool completely.

2.  Separate ladyfinger sections leaving the individual fingers attached. Lay half the ladyfinger sections, round side down, in a 9 x 13 inch glass or ceramic dish. Brush well with Amaretto syrup to saturate.

3. With mixer, gradually beat condensed milk and brown sugar into the mascarpone.  Add 1 1/4 cups of the whipping cream and beat until soft peaks form. Fold in pumpkin and pumpkin pie spice.  Spoon half of the mascarpone cream over the ladyfingers and spread evenly.  Top cream with remaining ladyfingers which have been brushed with more Amaretto syrup (reserve 3 T. syrup for the whipped cream topping). Spread on remaining mascarpone cream mixture.  Cover and refrigerate at least 4 hours and up to 24.

4. Just before serving, whip remaining 1 cup cream, adding the 3 T. reserved Amaretto syrup and spread on top. Sprinkle with Amaretti cookies and serve immediately or chill for up to an hour longer before serving.

“THE BEST” PUMPKIN PIE                   Serves 8.
1 1/3 cups all-purpose flour
1 T. sugar
1/2 tsp. salt
6 T. chilled unsalted butter, cut   into 1/2 inch pieces
2 T. chilled Crisco, cut into 1/2 inch pieces
3 T. (or more) ice water

2/3 cup golden brown sugar
1/2 cup granulated sugar
2 T. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 1/2 cups canned solid pack pumpkin
2 T. real maple syrup
3 large eggs
1 cup heavy whipping cream

Sweetened whipped cream

1. To make the crust, mix flour, sugar and salt in food processor.  Add butter and Crisco and pulse to process until mixture resembles coarse meal.  Drizzle 3 T. ice water over mixture.  Process just until moist clumps form, adding more water by tsp. if dough is dry. Gather dough into ball and flatten into disk.  Wrap in plastic and refrigerate for 30 to 60 minutes. 

2. Roll dough out into a 12 inch round.  Transfer dough to a 9 inch pie pan.  Trim edges and fold under.  Crimp edges decoratively.  Refrigerate until very cold. 

3. Preheat oven to 400 degrees.  Line pastry with foil and fill with pie weights.  Bake 12 minutes.  Remove foil and weights and bake until very light brown, about 5 minutes.  Reduce oven temperature to 375 degrees.  Cool crust on a rack.

4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl.  Whisk until combined.  Whisk in pumpkin, maple syrup and eggs and then cream.  Pour mixture into crust.  Bake until edges puff and center is just set, 50 to 60 minutes.  Cool completely on a rack.  Serve with whipped cream.

3/4 cup brown sugar
1 T. pumpkin pie spice
1-15 oz. can solid pack pumpkin
1 1/2 to 2 cups whole milk
2 (3.4 ounce) packages instant vanilla (or French Vanilla) pudding mix
2 cups heavy whipping cream
3/4 cup salted Caramel Sauce (Trader Joe’s)
1/4 cup toasted chopped pecans

1. Whisk together brown sugar and pumpkin pie spice in a medium bowl.  Whisk in the pumpkin and then 1 1/2 cups milk (use 2 cups milk if you like a lighter thinner mousse) and the instant pudding until well combined.

2. With an electric mixer whip the cream to stiff peaks.  Fold cream into the pumpkin mixture thoroughly, leaving no white steaks.  Spoon mousse into 12 small bowls or wine goblets.  Cover and refrigerate at least 2 hours to set or up to 48 hours. 

3. Serve each topped with a spoonful of the softened caramel sauce and 1 tsp. toasted pecans.

Tip:  It’s ok to make half this recipe--You’ll just have extra pumpkin leftover from the can to use for another recipe.

October 2, 2016

Fall Cooking Classes 2016

   Phillis Carey’s October, November and December Cooking Classes 2016

To register for classes, it’s best to email philliscarey@aol.com
        or you may call (760) 942-1756 Payment is due at the class!

Classes held at the
Solana Beach Boys and Girls Club’s Center for a Healthy  Lifestyle
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
or at the Encinitas Boys and Girls Club’s Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
6811 La Jolla Blvd., La Jolla, CA 92037

Ciao Italiano Monday, October 10 in Encinitas at 6 pm   $54
Grape Infused Vodka Prosecco Cocktails;
Prociutto and Grape-Ricotta Crostini;
Sicilian Chicken Sauté with Tomato, Olives, Golden Raisin and Balsamic Sauce;
Red and White Sauced Lasagna Rolls with Spinach and Prosciutto Cheese Filling;
Braised Pork Tenderloin with Marsala Sauce and Crimini Mushrooms;
Cannoli Cheesecake with Pistachio Crumb Crust and Orange Chocolate Chip Filling.

Comfy Fall Soups Monday, October 17 in Encinitas at 6 pm $49
Or Tuesday, October 18 in La Jolla at 11:30 am $50
Minestrone with Pancetta, White Beans, Cabbage, Spinach and Tomatoes topped
with Freshly Grated Parmesan Cheese;
Chicken and Rice Soup with Spinach, Lemon and Dill;
Split Pea Soup with Ham Hocks and Leeks;
Quick Posole with Ancho and Smoked Paprika Rubbed Chicken, Hominy and Avocado;
Apple Sheet Cake with Salted Caramel Frosting.

Stovetop Skillet Suppers Monday, October 24 in Encinitas at 6 pm   $52
One-Pan Lasagna with Sausage and 3 Cheeses;
Italian Pork Stew with Mushrooms, Ham and White Beans;
Asian Fish with in Black Bean Ginger Sauce with Jasmine Rice;
Sausage Stuffed Chicken Thighs Braised in Chianti-Tomato Sauce on Wide Noodles;
Tres Leches Mexican Rice Pudding with Cinnamon.

Learn-a-Lunch—Holiday French 
Thursday, November 3 in Encinitas at Noon  $32
Coq Au Vin (Flambé Boneless Chicken Breasts in Red Wine Sauce with Bacon,
Mushrooms and Baby Onions);
Crème Fraiche Mashed Potatoes with Chives;
Roasted Brussels Sprouts with Dijon Mustard and Fresh Thyme;
Double Ginger Pumpkin Tart with Gingersnap Crust.

Let’s Cook Brunch!  Monday, November 7 in Solana Beach at 6 pm      $49
Pineapple Upside-Down Pancakes with Brown Sugar Glaze;
Italian Prosciutto Wrapped Indiviual Fontina Cheese and Basil Quiches;
Sausage and Cranberry Strata;
Scrambled Egg, Bacon and Caramelized Onion Herbed Breakfast Pizza;
Cinnamon Roll Breakfast Bread Pudding with Cream Cheese Filling.

Martinis and Hors d’Oeuvres  
Tuesday, November 29 in Solana Beach at 6 pm  $54
Winter Tangerine Daiquiri; Cranberry Infused Vodka Martinis;
Holiday Cheese Log with Dried Cranberries and Pistachio Nuts;
Butternut Squash, Ricotta and Sage Crostini;
Bacon, Cheddar and Ranch Pastry Puffs;
Chili Sauced Cocktail Meatballs;
Peppermint Cheesecake Brownies.

Holiday Cookies and Desserts  Monday, December 5 in Encinitas at 6 pm   $52
Candy Cane Sugar Cookie Bars;
Heavenly Caramel Triangles;
Chocolate Chunk Cookies with Mocha Frosting;
Frosted Ginger Cookies;
Pumpkin Cream Cheese Truffles;
Chocolate Almond Bakewell Tart.

Holiday Dinner Party Monday, December 12 in Encinitas at 6 pm   $54
Cauliflower and Cheddar Soup with Crispy Bacon
Caramelized Apple Salad with Spicy Orange Vinaigrette;
Filet Mignon with Mustard Port Sauce and Red Onion Confit;
Roasted Crimini Mushrooms with Fresh Herbs;
Creamy Mashed Potatoes Swirled with Garlic Spinach;
Decadent Chocolate Cake with Chocolate Frosting.

Phillis Carey’s Classes at The Curious Fork
October, November, December 2016
Classes held at:
512 Via De La Valle #102, Solana Beach, CA 92075
(across from the Del Mar Rack Track/Fairgrounds)
Register online at www.thecuriousfork.com
or call (858) 876-6386

Friday, 10/7/16 at 6:30 pm
Thai curries are easy to make at home once you learn how to make the curry paste.
Red, Green and Yellow Curry Pastes;
Green Shrimp Curry with Spinach and Red Peppers;
Panang Chicken Curry with Peanuts and Fresh Basil;
Yellow Pineapple Curry with Tofu, Red Peppers, Snap Peas and Fresh Mint;
Thai Iced Coffee.

Wednesday, 10/19/16 at 6:30 pm
Butternut Squash Soup with Apples and Bacon;
Tuscan White Bean Soup with Italian Sausage, Tomatoes and Spinach
    with Caprese Grilled Cheese with Basil Pesto, Fresh Mozzarella, Tomatoes
     and a Parmesan Crust;
Smoked Turkey, Broccoli and Black Bean Soup;
Gluten-Free Carrot Cake with Cream Cheese Frosting.

Gluten Free Holiday Appetizers
Friday, November 4
Crispy Prosciutto Cups filled with Basil Pesto Cheese;
Mini Sweet Potato Pancakes with Apple-Bacon Chutney;
Savoy Hot Pepper Jelly Topped Mini-goat Cheesecakes with Pecan Crust;
Pumpkin-Carrot Soup Shooters with Coconut Cream;
California Avocado Pistachio Cheese Wreath.

Holiday Fondues—HANDS ON
Friday, December 2
Baked Queso Fundido with Chipotle Chilies, Sausage and Corn;
Traditional Swiss Fondue with Spinach and Artichoke Hearts;
Pesto Fondue with Fontina, Emmentaler and Romano Cheese;
White Cheddar and Beer Fondue with Smoked Sausage;
Sweet Mocha Chocolate and Butter Rum Dessert Fondues;

September 29, 2016

New cookbooklet--25 Chocolate Desserts


Phillis Carey's newest
recipe booklet is now
available for 
only $4.99

Receive a download of 25 fabulous chocolate desserts to help with 
your holiday baking and 
entertaining this season.

Recipes included in this booklet:

Double Chocolate Torte with Caramel Fudge Sauce  
Peppermint Patty Chocolate Torte with Chocolate Sauce and
Peppermint Stick Ice Cream
Chocolate Mousse Torte with Oreo Crust
Caprese Chocolate Almond Torta
Cappuccino Brownie Torte with Espresso White Chocolate Sauce  
Mexican Chocolate Torte with Brown Sugar Glaze and
Cinnamon Ice Cream

Chocolate Cherry Tart with a Brownie Crust
Espresso Chocolate Cream Tart with Mocha Cream
Red Velvet Cheesecake Tart
Chocolate Caramel Cheesecake Tart
Chocolate Chip Cookie Dough Cheesecake
Lemon Cheesecake with a Chocolate Hazelnut Crust

Chocolate Stout Brownies
Cool Chocolate Mint Layered Brownies
Orange Ginger Brownies

Chocolate Fudge Kahlua Tiramisu
Black Forest Cherry Chocolate Trifle
Dark Chocolate Soufflé Roll with Salted Caramel Cream Filling

Mexican Chocolate Carrot Cake with Cream Cheese Frosting
Mississippi Mud Cake with Toasted Pecans
Rocky Road Cola Cake
Oreo Cookie Pound Cake

Chocolate Cream Crackle Cookies
Crunchy Jumble Cookies
Heavenly Hash Candy Squares 

August 4, 2016


It's August--high BBQ season. Here's one of my favorite summer recipes recipes from classes this year. I enjoyed learning about Alabama White BBQ Sauce--served only in North Alabama! It's a mayonnaise based thin sauce used to dunk grilled chicken or pork into before serving with more sauce on the side. Slightly sweet, this sauce enhances just about anything and is not thick and red nor too sweet.

I've paired the sauce with Brined Chicken Breasts. Generally the brining technique is used for meats that lack enough moisture to keep them juicy. This time we're doing it just for texture--silky and smooth. The chicken is good on it's own as well as dunked in the White BBQ Sauce. Enjoy!

Serves 6 to 8.
  • 1 cup apple juice
  • 1 cup water
  • 1 1/2 T. salt
  • 1/2 tsp. garlic powder
  • 1 T. honey
  • 1 1/2 tsp. brown sugar
  • 1 1/2 tsp. soy sauce
  • 1 1 /2 tsp. fresh lemon juice
  • 6 to 8 boneless skinless chicken breasts
  • 2 T. grapeseed or vegetable oil

1. In a medium bowl, combine the brine ingredients and mix well. Trim the chicken and lightly pound to even out—do not tear. Add the chicken to the brine, cover and refrigerate for 1 hour.

2. Preheat grill or broiler. Remove chicken from brine and wipe off excess. Brush chicken with oil and grill or broil about 5 minutes per side or until cooked through. Submerge the cooked chicken in the White Sauce, remove and serve with more sauce if desired.

Makes 2 cups.
  • 1 1/2 cups mayonnaise
  • 1/4 cup apple juice or water
  • 1/4 cup apple cider vinegar
  • 2 tsp. freshly ground pepper
  • 1 T. Creole mustard or Country Style Dijon mustard
  • 2 tsp. prepared horseradish
  • 2 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. sugar

Whisk together all ingredients in a medium bowl until blended. Store in the refrigerator up to 1 week.

April 7, 2016


French Onion Soup with Balsamic Onions and Thyme
Perfect for those rainy day April showers.

Serves 4.

  • 1/4 cup unsalted butter
  • 6 onions (about 3 pounds), sliced lengthwise
  • 2 shallots, sliced
  • 6 garlic cloves, sliced
  • 2 T. aged balsamic vinegar
  • 1 T. Dijon mustard
  • 1/2 cup dry red wine (Pinot Noir or Merlot)
  • 6 cups low-sodium beef broth
  • 1 tsp. Worcestershire sauce
  • 1 tsp. chopped fresh thyme leaves
  • Salt and pepper to taste

  • 8 diagonal slices baguette, toasted and buttered
  • 1 cup finely grated Emmentaler or Gruyere cheese
  • 2 T. finely grated Parmesan cheese

1. Melt butter in heavy large saucepan over medium heat. Add onions and shallots and garlic and sauté until very tender and brown, about 30 minutes. Stir in the garlic and balsamic vinegar; cook another minute to absorb.

2. Add the wine; simmer until reduced to glaze, about 3 minutes. Stir in mustard then beef broth, Worcestershire and thyme; simmer 20 minutes. Season to taste with salt and pepper.

3. For toasts, preheat oven to 400 degrees. Top baguette toasts with Emmentaler or Gruyere and then Parmesan cheese and bake for 8 to 10 minutes. Float 2 toasts in each bowl of hot soup to serve.