Moroccan Class 5.19.10

A Moroccan Tagine is cone-shaped to allow heat to build up at the top of the cone, which then builds up moisture. The moisture drips back down onto the foods, allowing for a very moist and tender product!

We used this mortar and pestle to grind the cumin seed for our hummus and carrot soup.

Preserved lemons are used extensively in Moroccan cooking.

I also demonstrated how to make fresh hummus served with torn pieces of hot pita bread. A very quick, easy and healthy dish!

Moroccan carrot soup topped with yogurt and ground cumin seeds.

The finised product... Traditional Chicken Tagine with Preserved Lemons and Kalamata Olives.

Orange blossom water provides the "perfume" in this simple, elegant dessert.

Cinco de Mayo Class! 5.5.10

The Cinco de Mayo class was one big fiesta! We had a guest "bartender" show us how to make the Perfect Margarita and they were oh so delicious! We then prepared Salsa de Molcajete (Roasted Tomato and Green Chile Salsa) in an authentic molcajete. Next we enjoyed Mexican Country Salad with Chipotle Dressing and Layered Green Chile and Chicken Enchiladas. We finished our class with a Triple-Chocolate-Cinnamon Cream Cake . A dash of cinnamon gives this delicious cake its Mexican accent. Cocoa and chunks of chocolate make it extra chocolaty! Wrapped in a cloud of cinnamon-whipped cream frosting, this cake is heavenly! Thank you to all that came to the Cinco de Mayo class!

Risotto Class 4.28.10

Mixed Greens with Champagne Vinaigrette (not pictured)
Lemon Risotto with Grilled Shrimp and Asparagus
Balsamic Strawberry Shortcake

In this creamy risotto, the fresh lemon was especially good - topped with grilled shrimp and asparagus. We also prepared old fashioned strawberry shortcake's with a sweet-tart glaze made with balsamic vinegar and sugar. The champagne vinaigrette added a touch of elegance to the mixed greens - oh la la - Not to mention it's unique flavor!