Tonight's Cooking Class Menu

First Course

Baby Greens Salad with Slow-Roasted Roma Tomatoes, Goat Cheese-Almond "Croutons", Glazed Beets and Cider Vinaigrette.  (Chef's Note: I still don't like beets but goat cheese mixed with fresh herbs rocks!)

Pasta Course

Fresh Pesto Fettuccini with Grilled Summer Vegetables and Fire-Roasted Red Peppers(Chef's note: Don't add too much water to your pasta dough or you'll clog the pasta press.  Should feel "drier than expected")

Main Entrees

Seared Chicken Cutlets and Roasted New Potatoes with a Lemon-Herb Pan Sauce(Chef's note: Make that saute pan screamin' hot for best results.  Plus the chicken will tell you when it's ready to be flipped once it easily moves in the pan using tongs.)

Grilled Flat Iron Steak with Dijon-Port Wine Sauce(Chef's note: 110-125 for rare, 125-140 medium-rare, 140-150 for medium, beyond that you're on your own.  As the sauce takes 30-40 minutes to thicken...patience is virtue.)


.....Let me know which recipes you'd like to see!