Monday, December 15, 2014

Just for YOU - 2015 Sneak Peak Classes

Wow! I can tell its time for gifts! I am getting lots of requests for information about 2015 classes. Just for you all, here's a sneak peek at my classes at Cooks Warehouse. The 2015 catalog will be out soon, but for you special folks...for planning's the list:

Almost Spring Mediterranean Veggie Fare 
March 11, Decatur

TASTE CLUB: Soups and Stews
January 17, Brookhaven

TASTE CLUB: Deep Dark Chocolate with Perfect Valentine Reds 
February 7, Brookhaven

TASTE CLUB: Enjoying the Flavors of Spain’s Food and Wine
March 14, Brookhaven

Date Night East Cobb Fireplace Food and Wine
January 23, East Cobb

Date Night East Cobb Red for Valentines
Feb 6, East Cobb

Date Night East Cobb: The Pinots: NOIR AND GRIS
March 20, East Cobb

More info about the wonderful classes offered at Cooks Warehouse here:

Tuesday, December 9, 2014

Pepper Popped and Roasted Nuts

Its not often that I am prompted write a blog entry and can grab a glamorous picture from Facebook, attach the recipe to it and post it in about 5 minutes...

But HALLELUJAH, this is the day. Brenda took the photo and here I am sharing the recipe. Easy peasy, you can double or triple these nuts to keep for the week, or freeze for a couple of months. (They don't last that long in my house:)

No butter, no sugar, but tons of taste from all the warm wintry spices. Pair them with a glass of sparkly wine and you have a perfect holiday appetizer. And make sure to invite me over!

Pepper Popped and Roasted Nuts
4 Cups of Your Choice Nuts
Olive Oil Spray
½  Tsp Cinnamon
¼ Tsp Freshly Grated Nutmeg
¼ Tsp Ground Coriander
¼ Tsp Allspice
¼ Tsp Cayenne Pepper
¼ Tsp Red Pepper Flakes
1 Tsp Sea Salt

Roast the nuts on a sheet pan at 400F, checking on doneness starting at 7 minutes. When lightly browned and fragrant, remove from the oven and spray with olive oil and toss with the spices. Allow to cool before serving.

Monday, December 1, 2014

Asian Stuffed Baby Bellas Paired with Pinot Noir

Don't these babies look scrumptious? Oh yeah, they are! Super easy to make, too. These Asian inspired stuffed mushrooms are a super app for a holiday party...but you can eat them for dinner, too. Just use full sized portabellas and whip up a green salad on the side. Dinner - done!

Not only will these 'shrooms be hovered up by your guests this holiday season - they are a great pair for everyone's favorite red wine, Pinot Noir. Grab a couple of styles of Pinot and have an impromptu  taste test, and get guest feedback on the best pairing.

Two to try:  a Fruit-Forward-Jammy California style charmer, Votre Sante Pinot Noir by Francis Ford Coppola

or an "Old World" style Kris Pinot Noir from Italy - a drier and lighter style of Pinot

You can find both bottles at Total Wine for under $20 each. 

Asian Stuffed Baby Bellas

8 oz Pkg of Baby Bellas
1 TB Extra Virgin Olive Oil, divided
Sea Salt and Freshly Ground Black Pepper to taste
3 TB Minced Cilantro
3 TB Minced Green Onions
½ Cup Minced Water Chestnuts
¼ Cup Panko
4 Oz Light Whipped Cream Cheese, soft
1/8 Tsp Cayenne
¼ Tsp Five Spice Powder
¼  Tsp EACH Sea Salt and Freshly Ground Black Pepper
2 Garlic Cloves, grated
2 Tsp Lemon Juice

Step One Preheat the oven to 425. Remove the stems from the mushrooms, and set the mushroom caps aside. Mince and sauté the stems in 1 Tsp Olive Oil until they release their juices, seasoning with salt and pepper to taste.

Step Two Combine the cilantro through the lemon juice together in a bowl, along with the sautéed chopped mushroom stems and mix well. Stuff the mushrooms with the mixture brush (or spray) the tops with the remaining olive oil. Roast for 15 minutes, or until the filling has browned.