January 24, 2019

Cooking Classes 2019

                  Phillis Carey Cooks!!
               February, March, April 2019
                   To register for classes,
                  email to philliscarey@aol.com (best method)
                            or call (760) 942-1756

No need to pay ahead—Payment’s due at the class!  
All classes are $55 each.
                   Desserts are generally made ahead as a treat for the end of the class.
                           Demonstration Classes held at:

ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd.    Encinitas, CA 92024
           SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
                                533 Lomas Santa Fe Dr.     Solana Beach, CA 92075

                            The LA JOLLA Community Center
                                    6811 La Jolla Blvd.         La Jolla, CA 92037

Monday, February 4 at 6 pm in Encinitas or
Tuesday, February 5 at 11:30 am in La Jolla                                          
Strawberry Lillet Cocktail;
Caramelized Bacon and Fennel Salad with Honey Lemon Vinaigrette;
Herb-Crusted Filet Mignon and Brown Butter Scallops with
Pan Roasted Grapes and Shallots;
Parmesan Risotto with Asparagus;
Caramel Apple Rose Tarts with a Strawberry and Vanilla Ice Cream.

Monday, February 11 at 6 pm in Solana Beach
Black Bean Chili Verde Soup with Cumin-Spiced Pork Meatballs;
Beef and Bacon Stew with Red Onions and Carrots in a Miso Wine Sauce;
Garlic Herb Pork Tenderloin on a Bed of Baked Polenta with Roasted Mushrooms;
Blackened Chicken Breasts with Mashed Sweet Potatoes and Andouille Sausage Sauce;
Warm Apple Cake with Caramel Glaze.

Monday, February 18 at 6 pm in Encinitas or
Tuesday, February 19 at 11:30 am in La Jolla
Mascarpone Spinach Stuffed Salmon with Butter Crumb Topping;
Cajun-Seasoned Lemony Garlic Roasted Salmon;
Slow-Roasted Salmon with Asian Sesame Glaze on a bed of Carrots, Bok Choy and Edamame;
Coconut-Crusted Pan-Roasted Salmon with Maui Mustard Sauce;
Crystalized Ginger and Orange Brownies.

Monday, February 25 at 6 m in Encinitas or
Tuesday, February 26 at 11:30 am in La Jolla
Baked Spaghetti Squash Carbonara with Bacon, Ricotta, Parmesan and Cream;
Cauliflower Parmesan Crust Pizza with Cheese, Olive and Pepperoni Toppings;
Creamed Spinach Stuffed Salmon;
Bacon Cheeseburger Pie with Dill Pickles;
Magic Cookie Bites with Chocolate, Coconut and Walnuts.

ONE PAN SUPPERS—One Sheet Pan or One Skillet
Monday, March 4 at 6 pm in Encinitas or
Tuesday, March 19 at 6 pm in Encinitas or
Tuesday, March 5 at 11:30 am in La Jolla
“Better Than Lasagna” 5-Cheese and Sausage Ziti al Forno;
Sheet Pan Chicken Parmesan with Spaghetti Squash;
Skillet Sour Cream Chicken Enchiladas;
Sheet Pan Ranch-Seasoned Pork Tenderloin, Potatoes and Green Beans;
Donut Bread Pudding with Rum Sauce.

Monday, March 11 at 6 pm in Encinitas or
Tuesday, March 12 at 11:30 am in La Jolla
Strawberry Basil Margaritas; Roasted Tomato Tart with Goat Cheese and Black Olives;
Spinach Bacon Salad with Strawberry Poppyseed Dressing, Strawberries, Blueberries & Feta;
Chicken Supremes and Asparagus in Lemony Saffron Sun-Dried Tomato Sauce on Orzo;
Broiled Salmon with Thyme Mustard Glaze and Blackberry Wine Sauce;
Nutella and Frangelico Mousse with Hazelnut Candy Topping.

Monday March 18 at 6 pm in Solana Beach
Saffron Chicken Bouillabaisse with Smoky Rouille Toasts;
“Rosa di Parma” Pork Tenderloin Stuffed with Prosciutto and Parmesan in a Marsala Sauce;
Sheet Pan Paella with Shrimp, Tomatoes, Peppers and Peas;
Chermoula Broiled Salmon with Pistachio and Chickpea Couscous;
Orange Catalana Cream with Burnt Sugar and Sweet Oranges.

SPRING HIGH TEA (or a Luncheon or Cocktail Party)
Monday, March 25 at 6 pm in Encinitas or
Tuesday, March 26 at 11:30 am in La Jolla
Sandwiches:  Shrimp Salad Finger Sandwiches with Capers; Benedictine (Cucumber and Dilly Cream Cheese) Sandwiches; Almond Bacon Cheese Crostini; Caramelized Onion, Gruyere and Walnuts Tarts;
Scones:  Apricot Ginger Cream Scones with Mock Devonshire Cream;
Sweets:  Mini Lemon Tarts with Cream Cheese Pastry; Glazed Raspberry Shortbread Strips; Fresh Strawberry Cheesecake Bites;

Phillis will prepare several recipes she learns on her April travels through Italy.
Monday, April 29 at 6 pm in Encinitas or 
Tuesday, April 30 at 11:30 am in La Jolla

January 17, 2019

Chocolate Torte Recipe

Here's a great quick recipe that is perfect when you want something sweet, chocolaty and yet, quick to pull together!

Serves 8 to 10. 
4 oz. unsweetened chocolate, chopped
1/2 cup unsalted butter
1 1/4 cups golden brown sugar
1/4 tsp. salt
3 large eggs
1 tsp. vanilla
3/4 cup flour
1 cup semisweet chocolate chips (6 oz.)
Vanilla Ice Cream or Sweetened Whipped Cream Caramel

Fudge Sauce: 
1/4 cup unsalted butter
2/3 cup brown sugar
1/3 cup whipping cream
1/4 cup light corn syrup
2 oz. semisweet chocolate, finely chopped
1 tsp. vanilla
Pinch fleur de sel or other flaky salt

1. For torte, preheat oven to 325 degrees. Butter an 8-inch round cake pan and line with parchment paper. Stir unsweetened chocolate and butter in a heavy large saucepan over low heat until melted and smooth or melt in the microwave in a glass bowl on HIGH power for 1 to 1 1/2 minutes, stirring after 1 minute.

 2. Whisk in sugar and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth. Add flour and stir just until blended. Stir in half the chocolate chips. Pour batter into prepared pan, smoothing surface; sprinkle with remaining chocolate chips. Bake until tester inserted into center comes out with a few moist crumbs attached, 25 to 35 minutes. Cool completely in pan on rack. Turn out and then invert again onto a serving platter. 

3. To make the sauce, melt butter in 2-quart saucepan over medium heat; stir in brown sugar, whipping cream and corn syrup. Cook, stirring occasionally, until mixture just comes to a boil. Boil 3 minutes. Remove from heat. Add chocolate; stir until melted and smooth. Stir in vanilla and a pinch of salt. Cool slightly. (If making ahead, place sauce in a microwave-safe bowl. Cover; refrigerate until serving time. Just before serving, microwave sauce, stirring every 30 seconds, until warm.) Cut torte into wedges and serve drizzled with sauce with a scoop of ice cream or a dollop of whipped cream.