Soufflé:

Vinaigrette:
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1/4 cup extra virgin olive oil
1 teaspoon minced shallot
Salt and pepper to taste

6 cups mixed baby greens

Preheat oven to 450°

Warm the olive oil in  a large skillet over high heat.  Add the leeks and a pinch of salt, stirring frequently for 5 minutes or until they begin to soften.  Reduce heat to medium and continue cooking for 15 minutes or until they begin to turn golden.  Add thyme, salt and pepper and cook for 5 minutes longer.  Set aside.

Generously butter 8 4 oz. ramekins and coat with bread crumbs.  Set aside in the refrigerator.

Pour the milk and cream into a saucepan and heat over high heat until nearly boiling.  Over medium heat, melt the butter in a medium saucepan.  Once the butter begins to bubble, add the flour and whisk constantly until the mixture is smooth.  Add the milk and cream, bring to a boil, stirring until smooth. Stir for 3 to 4 minutes until mixture thickens. Turn off the burner and let stand 1 minute to cool slightly.  In a medium bowl, lightly beat the egg yolks.  Add the yolks slowly to the milk mixture, then stir in the cheeses.  Add the leeks, and season with salt and pepper.  Set aside.

For the vinaigrette, in a small bowl, whisk together the vinegar and mustard. Gradually whisk in the oils in a thin, steady stream. Add the shallot. Season with salt and pepper.

In the bowl of a stand mixture, beat the egg whites until stiff peaks form.  Fold the egg whites into the yolk cheese mixture a third at a time, until all the egg whites have been added.  Fill the ramekins ¾ the way full with the soufflé mixture.

Bake for 8 to 10 minutes or until lightly golden and barely wobbly in the center.  Remove from oven and serve alongside salad.

With 3 to 4 minutes left in the soufflé baking time, place the greens in a large mixing bowl, season with salt and pepper and add half of the vinaigrette.  Toss to coat, adding more vinaigrette as necessary.  To plate, mound a handful of greens on each of 8 plates, place the fallen soufflé on top and serve.

Serves 8.

nek

1 pound fresh Fettucine
1 lb. asparagus, blanched and cut into ½ inch pieces
1 bunch basil, leaves only
¼ c. pine nuts, toasted
¼ c. grated parmesean
2 cloves garlic, smashed
1 cup extra virgin olive oil
Salt and pepper to taste

Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salt.

In the bowl of a food processor, pulse the asparagus to fine pieces.  Add the basil, pinenuts, parmesean and garlic.  Continue to pulse while slowly adding the olive oil through the feed tube until a paste forms.  Season with salt and pepper to taste.*

Cook the fettucine in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.

Add the reserved pasta water to the bowl with the pesto, then toss in the pasta, and toss until thoroughly mixed.

Divide the pasta among four warmed serving bowls. Sprinkle with Parmigiano. Serve immediately.

Serves 4.

* to retain the greenness of pesto while storing overnight, cover with a thin layer of olive oil.  Place plastic wrap directly on olive oil and cover tightly.  Will keep 1 week in the fridge.

1/4 cup olive oil
1 small red onion, sliced thinly
3 cloves garlic, minced
1 cup dry white wine
1 cup chopped fresh tomatoes
Pinch dried red pepper flakes
2 pounds mussels, scrubbed and debearded
salt and freshly ground black pepper to taste
1 tbsp.  chopped fresh parsley
1 tbsp. chopped fresh basil
grilled bread

In a large pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Stir in the white wine, tomatoes and red-pepper flakes. Reduce the heat and simmer, partially covered, for 10 minutes, stirring occasionally.

Discard any mussels that have broken shells or that don’t clamp shut when tapped. Add the mussels to the pot, toss gently to coat with tomato mixture. Cover, raise heat to medium high and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.

Season the broth to taste with salt and pepper.. Ladle the broth over the mussels, sprinkle with herbs and serve with the grilled bread.

Serves 4 as a starter.

peeled and sectioned, reserving the juice

4 oz. fresh Chevre or Sheep’s milk feta, crumbled

1/3 Walnut Baguette, cut into ½ inch cubes

2 tablespoons, olive oil

Kosher salt and Freshly Ground Pepper

2 tbsp. fresh orange, tangerine or grapefruit juice
1 shallot, peeled and minced
2 tablespoons champagne vinegar
2/3 cup extra virgin olive oil
Salt
Freshly ground black pepper
8 cups mixed greens

Preheat oven to 450°F.

Line a rimmed baking sheet with foil. Place beets in the center and drizzle with olive oil. If using beets larger than a golf ball, cut into quarters.  Wrap foil loosely around beets, closing completely. Roast beets until knife easily pierces center, about 40- 50 minutes. Let cool for 10-15 mintues or until able to handle. Peel beets* and cut into 1/3-inch-thick wedges, toss with 2 tablespoons of vinaigrette.

Toss the walnut bread with olive oil.  Place on a sheet pan and bake at 350 until dry and slightly browned, about 8 minutes.

In a medium bowl, combine orange juice, shallot, vinegar, salt and pepper. Slowly whisk in oil until thick and emulsified, set aside.

To assemble the salad, season the mixed greens with salt and pepper.  Add the croutons, half the vinaigrette, toss well, adding more vinaigrette as needed.  Place a heaping mound of greens on each of 8 plates.  Position beets and orange slices alternately around the plate, top the greens with crumbled cheese.  Serve immediately.

*if using Red beets or blood oranges, you may want to use gloves.

Serves 8 as a first course.

Chicken and Dumplings

3 half chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons unsalted butter
2 large yellow onions, chopped finely
3 garlic cloves, minced
3/4 cup flour
1/4 cup heavy cream
4 large carrots, diced
2 cups peas (fresh or frozen)
1 tsp. minced fresh thyme
1/2 cup minced fresh parsley

for the biscuits…

¾ cup flour
¼ cup fine cornmeal
1 tsp. baking powder
½ tsp. baking soda
4 tbsp. butter or vegetable shortening
2/3 cup buttermilk
1 tsp. salt

Preheat the oven to 375°.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium heat for 8 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add the heavy cream. Add the cubed chicken, carrots, peas, thyme, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan. Bake for 15 minutes.

Meanwhile, make the biscuits. In a large bowl, combine the flour, salt, and baking powder.  Using your fingers or a pastry cutter, cut the butter and shortening into the flour until the mixture resembles coarse meal.  Using a fork, add the buttermilk until just incorporated.

Turn the dough out onto a lightly floured surface.  Use your hands to lightly press it together until the dough is ¾ inch thick.  Use a 2 ½ inch biscuit cutter, cut out rounds and transfer them to a baking sheet lined with parchment paper.  Gently rework the dough and cut out more rounds.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Serves 8.

Red quinoa, Kale and Walnut Salad

2/3 cup Red Quinoa
3 cups Kale of your choice, leaves sliced into ribbons, ribs finely diced
1 medium carrot, peeled and grated
1/3 cup walnuts, toasted and roughly chopped
¼ cup grated Mahon, Parmigiano, or Pecorino Cheese
juice of 1 large lemon
3 tablespoons extra virgin olive oil
salt and pepper to taste

Bring a large pot of salted water to boil.  Add the quinoa.  Cook for 20 – 30 minutes or until tender.  Quinoa will still have a good “snap” to it.  Drain well.  While warm, add the lemon juice and olive oil.  Toss to coat.  Allow to cool to room temperature (or not).  Add the kale, carrots, walnuts and cheese.

Toss well.  Serve immediately or refrigerate overnight.

Serves 2 generously for lunch with next day leftovers!

Chicken Apple Sausage and Cornbread Stuffing

For the cornbread…

1 1/4 cups coarse yellow cornmeal, such as Goya
3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped fresh sage leaves
2 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 stick plus 1 tablespoon unsalted butter, divided
1/4 cup whole milk
1 cup low-fat buttermilk
2 large eggs
1/4 cup honey

For the stuffing…

1/2 pound fresh chicken apple sausage, casings removed, crumbled
½ pound smoked chicken apple sausage, diced
1 large onion, finely chopped
3 celery stalks, finely chopped
Kosher salt and ground pepper
3 large eggs, lightly beaten
2 ½  cups turkey or chicken stock

First, prepare the cornbread. Preheat oven to 425 degrees. Heat a 10-inch cast-iron skillet in oven until hot, about 10 minutes.

Meanwhile, whisk together cornmeal, flour, sugar, sage, baking powder, salt, and baking soda. Melt 1 stick butter, add the honey while warm to melt it.  Whisk butter together with milk, buttermilk, and eggs,.Whisk milk mixture into cornmeal mixture until just combined.

Reduce oven temperature to 375 degrees. Remove skillet from oven, add remaining tablespoon butter, and swirl to coat. Pour in batter, and bake until cornbread is golden, 20 to 23 minutes. Let cool at least 30 minutes before cutting into 1 inch cubes.  Place cubed cornbread on a baking sheet back into the 375 oven for 20 minutes.  Let cool and leave out, uncovered overnight to dry.

Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl, reserving all the fat.  Add onion, celery, and 1/4 cup water, scrape up any browned bits from the bottom of the pan. Reduce heat to medium, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.

Add cornbread and eggs to sausage and vegetables. Bring stock to a simmer in a small saucepan; pour over stuffing, and mix well.  Pour into a generously buttered 13×9 inch casserole dish.  Bake, uncovered for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Serves 10.

Need to freshen up your holiday menu items?  Create the same appetizers over and over again?  Join us to learn some fun and easy holiday nibbles that allow you to enjoy your company!

Prosciutto wrapped Pear with Cambazola and Arugula

Recipes include:

• Dungeness Crab cakes with Meyer Lemon Aioli
• Prosciutto wrapped pears with Crescenza and Arugula
• Seared Steak on Crispy Yukon Gold Potato Gaufrette with Horseradish Crème
• Dates stuffed with Mascarpone, Oranges and Pistachios with Caramel sauce

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It’s that time of year again when we get to enjoy another indulgence of living in the Bay Area… Dungeness Crab!!  The season has just opened, join us to learn some basic things to do with this

delicious animal!!

Recipes include:

• Hot Crab and Artichoke Dip with Croutons
• Crab Salad in Endive Spears
• Steamed Whole Crab with Clairfied Butter
• Cioppino Stew – Classic San Francisco Crab and Seafood Stew

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Hustle and Bustle of the Holiday season already stressing you out?!?  How to entertain a large group of friends, while still enjoying their company?  This is the class for you!  Join us to learn a fabulous Holiday menu, along with tricks of the trade on getting things done early so you can enjoy the party too!

Peppermint Profiteroles with Bittersweet Chocolate Sauce

Recipes include:

• Dungeness Crab Salad in Endive Spears
• Crispy Pear Salad with Prosciutto and Balsamic Drizzle
• Filet of Beef Tenderloin with Porcini Red Wine Reduction Sauce
• Horseradish Mashed Potatoes
• Peppermint Profiteroles with Bittersweet Chocolate Sauce

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