Saturday, July 31, 2010

PIZZA CLASS & TUSCAN COOKING CLASS IN NYC

Rustico Cooking - One Time-Only Cooking Class April 13!

Tuscan Cooking Class & Perfect Pizza... August 9 & 13 ONLY

Don't miss two of the year's best hands-on cooking classes: our Tuscan Cooking Class on August 9 and our Pizza Workshop on August 13!

I've been teaching Italian cooking for years, and the thing that seems to scare people off more than anything is working with yeast. Maybe it's the fear that, left to its own devices, yeast will take over the kitchen--just think of dough ballooning out of the oven in that episode of "I Love Lucy". But I've found that once people get their hands into the dough and get familiar with how yeast works, the fear disappears. All it takes is understanding a few rules, getting comfortable with basic techniques such as kneading and shaping the dough, and a reliable recipe. Whether you're making bread, focaccia, pizza, or any other yeast-risen dough, the principles are the same. It's all about temperature, ingredients, and technique. If you've ever wanted to bake crisp, thin-crust pizzas, our hands-on Pizza Class on August 13 is for you: I'll take you through the essential techniques of kneading, rolling, topping, and baking pizza dough and demystify the process of working with yeast. We'll bake Italy's most famous pizzas, starting with the classic tomato- and Mozzarella-topped Pizza Margherita, then set our imaginations free and combine various toppings for a true pizza-lover's fantasy. We'll even make a sweet pizza with chocolate and apricots... delicious with a glass of sweet wine at meal's end!

On the Menu, August 13 at 6PM:

  • Classic Pizza Margherita
  • Pizza Rosa with Truffle Oil and Mascarpone
  • Pizza with Artichoke Hearts, Goat Cheese, and Olives
  • Pizza Dolce with Apricot and Chocolate

This one time-only cooking class lasts from 6PM to 9PM and is limited to 22 participants. The cost is $95 per person and includes dinner paired with 3 wines. You can sign up here.

Space is limited, so reserve soon... this class ALWAYS sells out!

And if you've always wanted to vist Tuscany, take a virtual journey in a new Tuscan hands-on cooking class on August 9 featuring a sumptuous line-up of 5 classic Tuscan dishes. Our Tuscan summer menu features tomatoes, asparagus, lamb, and peppery Pecorino cheese, cooked in true Tuscan form and served with three fabulous wines. We'll begin by kneading and baking rosemary-scented focaccia (known as schiacciata in Tuscany); once you master this recipe, you'll find yourself making it time and again, with various herb combinations, topped with cheese, or flavored with olives. Next, we'll prepare a deceptively simple summer soup of ripe tomatoes, bread, onions, and basil, topped with a deliciously addictive Pecorino cheese crisp. Tuscans are quite fond of lamb, and we'll roast ours after marinating it with plenty of rosemary and garlic; the meat will emerge from the oven so succulent and rosy that it requires no sauce, perhaps just a splash of fruity olive oil and a squeeze of lemon. Since asparagus has an amazing affinity for tarragon, we'll roast our tender asparagus with a shower of fresh tarragon leaves and a shower of Pecorino. For dessert, we'll whip up a light, ethereal crème caramel subtly scented with vanilla; I prefer this luscious spoon sweet to panna cotta, and once you learn the technique for making crème caramel, you can play with flavor variations at home (add a bit of almond extract or Grand Marnier, stir in some chopped bittersweet chocolate, infuse the custard with espresso beans… the possibilities are endless, and endlessly delicious).

On the Menu, August 9 at 6PM:

  • Rosemary-Scented Focaccia
  • Pappa al Pomodoro (Basil-Scented Summer Bread & Tomato Soup with Pecorino Crisp)
  • Herb-Rubbed Rack of Lamb
  • Tarragon-Roasted Asparagus
  • Vanilla Crème Caramel

This one time-only cooking class lasts from 6PM to 9PM and is limited to 22 participants. The cost is $95 per person and includes dinner paired with 3 wines. You can sign up here.

Space is limited, so reserve before class sells out!

We look forward to cooking with you soon!

Micol Negrin & Dino De Angelis

And why not forward this email newsletter to your food-loving friends? The more people around our kitchen table, the better!

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Tuesday, July 27, 2010

About Southern Food: Oysters, Green Tomato Relish, Roast Chicken

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Southern Food

Easy Recipes

Basics

Classic Recipes



From Diana Rattray, your Guide to Southern Food
This week's recipes include a great homemade relish, Terri's very special Oysters Rockefeller, a pasta salad with ham, herb roasted chicken, angel biscuits, blueberry muffins, chicken salad, and more.

Check the blog regularly for the latest recipes:
Southern Food Blog


Tarragon and Chive Roasted Chicken
Fresh herbs and butter help to flavor and moisten this delicious roasted chicken.

Oysters Rockefeller
A classic oyster recipe with some very special memories, from Terri Wuerthner.

Green Tomato Relish
This flavorful green tomato relish is the perfect relish for hot dogs and hamburgers, or stir some into your dressing for pasta or potato salad.

Creamy Ham and Pasta Salad
This flavorful pasta salad is hearty enough for a hot weather meal, and it will be welcome at any potluck or family gathering. Serve this salad with a cup of soup or a sandwich for a perfect lunch or dinner.

 


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This newsletter is written by:
Diana Rattray
Southern Food Guide
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Tuesday, July 20, 2010

About Southern Food: Blueberry Cake, Best Mac & Cheese, Steak

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From Diana Rattray, your Guide to Southern Food
This week's recipes include a delicious blueberry cake, zucchini bread, easy baked chicken legs, macaroni and cheese, a grilled marinated steak, kale and mustard greens, and more.

Check the blog regularly for the latest recipes:
Southern Food Blog


Blueberry Bundt Cake
This is a delicious cake for breakfast or brunch, or serve it as a dessert with vanilla or lemon sauce.

Best Baked Macaroni and Cheese
Egg yolk and lots of cheese make this a rich, extra-cheesy macaroni and cheese recipe. Serve as a main dish or side dish to any meal, or take it along to a potluck dinner. I used a variety of mild and sharp Cheddar cheeses in this casserole.

Spicy Marinated Grilled Steak
This is a delicious steak with spicy Cajun-seasoned marinade. Grill this steak and serve with your favorite summer salads for a perfect outdoor meal.

Spicy Kale and Mustard Greens With Sausage
Spicy Cajun style sausage makes these greens hearty enough for a meal, but add slaw or potato salad and fresh baked cornbread for a feast.

 


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This newsletter is written by:
Diana Rattray
Southern Food Guide
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You are receiving this newsletter because you subscribed to the About Southern Food newsletter. If you wish to change your email address or unsubscribe, please click here.

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Tuesday, July 13, 2010

About Southern Food: Kohlrabi Slaw, Cucumbers, Grilled Meatloaf

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Southern Food

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From Diana Rattray, your Guide to Southern Food
This week, recipes include a delicious kohlrabi slaw, fresh cherry crumble, marinated cucumbers, a delicious chicken and pasta casserole, grilled meatloaf, pork chops, and more.
Keep cool and have a great week!

Check the blog regularly for the latest recipes:
Southern Food Blog


Pork Chops With Tomatoes
Tomatoes and vegetables add flavor to this easy skillet pork chop recipe. Serve these delicious chops with potatoes and a tossed salad for a perfect family dinner.

Kohlrabi Slaw
Because it is similar to cabbage in taste, I decided to use shredded kohlrabi in a coleslaw recipe. This is a delicious and easy way to enjoy kohlrabi, and it's a perfect side to grilled meat or fish.

Dad's Creamy Marinated Cucumbers
From Contributing Writer Terri Wuerthner, a delicious cucumber salad with a quick and easy marinade.

Grilled Meatloaf
This flavorful meatloaf is easy to prepare and cook on the grill, and it keeps the house cool. Try to keep the grill temperature steady at around 350°, and use a heavy duty disposable aluminum pan or double thickness of heavy duty foil.

 


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Plan a Unique Vegas Wedding
The minister, music and champagne are just the beginning -- why not get married aboard a helicopter or have a pirate swing in to deliver your rings? Arrrr! More>



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Share your opinions and help us make About.com more relevant, informative and enjoyable to use. More>




This newsletter is written by:
Diana Rattray
Southern Food Guide
Email Me | My Blog | My Forum
 
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You are receiving this newsletter because you subscribed to the About Southern Food newsletter. If you wish to change your email address or unsubscribe, please click here.

About respects your privacy: Our Privacy Policy

Contact Information:
249 West 17th Street
New York, NY, 10011

© 2010 About.com
 


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