February 16, 2016

Recipe of the Week, February 7, 2016

Happy February! For some reason this is the busiest month I've had in awhile. Besides all my regular classes I have 6 private classes. And to top it off I have to be available the beginning of next month for Jury Duty downtown San Diego at the Federal Court. I've allowed enough time off unless I get on some long case--keep your fingers crossed! After that, March is a bit quieter. It's the perfect time to book your private party. I have Fri, 3/18 and 3/25 and Sat. 3/12 and 3/26 free at this point so check your calendar. If you have been thinking about doing this, now is the time!

Last week I met my favorite travel agent and dear friend, Merlene, for lunch at Cork and Craft in Rancho Bernardo. If you remember a while back we lunched at Brother's Provisions, also in RB. Same brother's own both. The fun part about Cork and Craft is that it is also Abnormal Beer Company and Abnormal Winery. They make craft beer and some wines right on the premises. I tasted the Abnormal Merlot but it was way too sweet and jammy to have with food so I opted for a delicious Italian sparkling Brut Rose. It was perfect with my Mussels and Fries.

Their take on Mussels is not French at all. The steamed mussels were in a thicker tomato sauce with Spanish Chorizo. Totally delicious--I almost licked the bowl. The fries weren't that great but I did manage to finish them off. Many of their sandwiches are the same as Brother's Provisions and looked just as good here too--the Cuban is amazing. And they have cookies available for dessert. Just simple perfect and warm cookies. We shared achocolatechip and an oatmeal, cranberry, white chocolate, coconut. Both were very good and satisfied my recent craving for homemade cookies--I've been hesitant to make a batch for fear I would consume that all! This was perfect.

Cork and Craft is known for their monthly beer dinners. I'd like to try one of these and maybe even return for dinner sometime--it's a different menu at night!

Hope you all enjoyed the Superbowl today. I actually took advantage of the peace and quiet out in the world and went shopping for my classes at Costco and Trader Joe's. I'm often stuck with shopping on Sundays for my Monday and Tuesday classes and it is usually a madhouse everywhere. Today was a treat! Only a couple of lines open today at Costco and hardly anyone anywhere and no traffic!! Loved it. I'll review the commercials online--they're my favorite part of the game anyway!

Recipes this week are simple and yet so perfect for many occasions. I resurrected by Brie Saute with Green Onions from my Entertaining Menus Cookbook to serve with my Valentine Dinner classes this week. It's super easy to make but do beware, it says it serves 4 people but it's really enough just for 2 unless you plan to have a meal afterwards! Perfect to share with your Valentine next weekend.

The second recipe this week - yes, you get two this week - is a side dish that I've made a bunch recently. While I'm roasting some new potatoes, I saute mushrooms with fresh rosemary. When the potatoes are tender toss them with themushroomsand voila -- Roasted Potatoes with Mushrooms and Rosemary, the perfectaccompanimentfor any beef dish or even a roasted chicken (even a purchased one).

Sadly I learned this week that another cooking shop has closed. Westlake Culinary Institute closed it's doors this week. I've been driving up north of LA once a month for last several years (starting when it was Let's Get Cookin') even though it made for a long day because I loved the people there and the students are all the best! Some had even followed me from the Gleson's cooking school in Calabasas after they closed. It's sad to see another small business close! I wish everyone there the best for the future!

Eat well and enjoy. Until next week, Phillis

Serves 4.
  • 1 (8 ounce) round Brie
  • 1 egg, lightly beaten
  • 1 cup plain dry breadcrumbs
  • 4 tablespoons unsalted butter, divided use
  • 1/2 cup chopped green onion tops
  • 1 small bread baguette, sliced

1. Dip the cheese in egg and then coat with breadcrumbs. Repeat on second side. Melt 2 tablespoons butter over medium high heat in a small skillet. Add the green onion and toss briefly.

2. Add remaining butter to skillet. When foamy, add the breaded cheese. Brown well on both sides, 2 to 3 minutes or until cheese is warm.

3. Place cheese on a serving platter. Pour butter and green onions over top of cheese and serve immediately with bread slices.

Serves 4.
  • 1 1/2 lbs. small potatoes (all red or a variety), unpeeled, quartered
  • 1 T. olive oil
  • Salt and pepper to taste
  • 2 T. unsalted butter
  • 1-10 oz. bags sliced crimini mushrooms
  • 1 1/2 tsp. minced fresh rosemary
  • 1 T. chopped fresh chives or Italian parsley

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Combine potatoes and olive oil in large bowl; toss to coat. Transfer potatoes to prepared sheet and sprinkle with salt and pepper. Roast until tender and brown, stirring occasionally, about 25 minutes.

2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add crimini mushrooms and rosemary; sprinkle lightly with salt and sauté until brown and tender and most liquid has evaporated, about 12 minutes.

3. Add hot potatoes to skillet with mushrooms. Sauté over medium-high heat until mixture is heated through, about 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.

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