Thursday April 14 Grains Class. Extra Special Stuff

Take about a dozen grape tomatoes and cut in half.  Toss with a tablespoon of olive oil and one of balsamic vinegar and season with fresh ground black pepper.  As an option you can sprinkle a bit of organic evaporated cane juice on them when you place them cut side up on a baking sheet and bake in 400 degree oven for about 15 minutes.  Meanwhile, in a small pressure cooker, heat 3 tablespoons olive oil and cook a half an onion in medium dice, a couple of jalapenos that have been seeded and roughly chopped, and a couple of cloves of garlic.  When the onion is translucent, add one cup bulgar wheat.  Toast a minute and then add 1 ¾ cup stock.  Bring to a boil and put the pressure lid on, bring to pressure and cook for 12 minutes.  Remove from heat and allow the pressure to reduce naturally.  Take a half an onion and slice into thin slices.  Cook in skillet in 3 tablespoons olive oil until browned.  Sprinkle lightly with a ¼ teaspoon cinnamon.  Squeeze a half a lemon over the onions and allow juice to evaporate.  Remove from heat.  When pressure releases, remove lid and place 6 oz. of fresh spinach into pan, replace lid and allow spinach to wilt for 5 minutes.  Stir the spinach in well.  Fluff the bulgar and place on serving tray, place the tomatoes on top, then top with the browned onions.   Add some cilantro or parsley with some sliced scallions as a garnish and this dish is spectacular.  I had a bottle of Musto on hand so I added a couple tablespoons of it to the onions along with the lemon juice.  It added an extra bit of sweetness that was spectacular.  All that were here for the class loved it.  I also made some really nice Quinoa and a delicious chicken curry to serve over it.  Yummmm. 

Ravioli Class

Pasta Class, some fun with new friends

 I have been wanting to just do a couple of dishes with just pasta and so at the end of the month I did.  One of my favorite pasta dishes of all time is Carbonara. So Simple, yet so wonderful.  I took a package of my Roasted Red Pepper Linguine and cooked it.  Meanwhile I browned 4 strips bacon in large skillet.  When bacon is browned, I removed it and chopped it.  In same skillet, saute a half cup of finely diced onion until translucent.  Add the cooked pasta and pour into the pan, 3 eggs beaten with a quarter cup milk or half and half, and a quarter cup shredded Parmesan cheese.  Add a half cup of the water the pasta was cooked in and then stir stir stir until the eggs set and a thick sauce forms.  Turn onto a serving platter and place the chopped bacon in the middle and top with shaved Parmesan, and lots of black pepper.  You can add peas, that is pretty traditional, or I usually add sliced scallions as well. 

 Wild Mushroom Linguine is the base of this quick and delicious dish.  I sauteed some sliced celery, onion and yellow peppers along with some mushrooms.  I added a bit of Reisling to the pan and it smelled heavenly.  I cooked the Linguine and added it to the skillet and then turned it out onto the platter.  Some shaved Parmesan again on top and it just tasted incredible.  Simple, fresh ingredients, whole wheat pasta, some olive oil and Parmesan.  It was very healthy eating.  And spectacularly tasty as evidenced by the happy faces of those that were there to enjoy the excellent food with me. 

 Now look, my hair is not that funny looking Carol. 

These ladies are SLUTS.  Yes it is true, look close at their name badges.  True SLUTS.  Ah, I believe that the world would be a better place if we had more wonderful, wholesome, interesting and fabulous SLUTS like these ladies and the group that they were here with.  Hey, I was in heaven, I had ten SLUTS in my store at once and loved every minute of it!