Tuesday, March 22, 2011

Spring Classes


Spring is here and with it all new classes in Middlebury, CT. The Kitchen at Whittemore Crossing is a beautiful space where I am so happy to be teaching! For a listing of classes go to The Kitchen at Whittemore Crossing . I also have a great selection of classes at Jones Family Farms in Shelton, CT. The Harvest Kitchen .

If you are looking for healthy fish recipes for Lent check out my cooking segment on CT Style today at 12:30. I'll be cooking Grilled Halibut!

Grilled Halibut with Nicoise Sauce
2 servings

4 Tbsp olive oil
2-6 oz halibut steaks (about 3/4-inch thick)
1/2 cup Kalamata olives, finely chopped & pitted
1/4 cup roasted red pepper, finely chopped
1 cup plum tomatoes, chopped
3 Tbsp flat-leaf parsley, finely chopped
2 Tbsp capers, drained and chopped
2 cloves garlic, minced
Salt and pepper, to taste
2 Tbsp balsamic vinegar
lemon wedges as garnish

Heat a grill pan with a little olive oil until hot but not smoking. Pat the steaks dry and season with salt and pepper. Grill steaks for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, coat the bottom of a small saute pan with olive oil. Heat the olive oil over low heat with the garlic until fragrant. Add the olives, roasted red pepper, capers, garlic, vinegar and warm. Season to taste with salt and pepper to taste. Transfer the halibut to plates, spoon the sauce over it, and serve with lemon wedges.

Tuesday, April 20, 2010

At the farm

Well, here they are... the new classes at the farm. I am so excited about our second season of classes at the farm. Last year Allyson was an apprentice. This year she is a permanent part of the team. Allyson adds so much to our classes and I am so happy to work with her.

Last season we asked for your feedback, and we listened. This year we've added a new series of classes. "Cooking From the Garden" where you'll learn not only how to cook the freshest ingredients but how to grow them as well. We have classes on bread making, canning and healthy eating. "Our Healthy Kitchen Series" will give you in-depth knowledge about how to eat healthfully. This is Jean Jones' specialty and she will be teaching this new series of classes. For more information about this classes go to the Jone's web site. Online registration is still in the works so for now you'll have to register in-person at the winery. Registration is available in the Winery Tasting Room, open on Fridays, Saturdays, and Sundays from 11:00-5:00.

Memorable Meals Hands-On Cooking Classes ($75/class)
Dim Sum and Tea - Wed, April 28, 6:00-9:00PM
Garden Tea Party - Wed, May 12, 6:00-9:00PM
The Grass is Green! - Wed, May 19, 6:00-9:00PM
A Fresh Take on Spring - Wed, May 26, 6:00-9:00PM
Splendid Strawberries - Wed, June 30, 6:00-9:00PM
Summertime Blues - Tues, July 27, 6:00-9:00PM
Grillin On the Farm - Sat, Aug 14, 12:00-3:00PM
Spanish Sojourn - Sat, Aug 28, 12:00-3:00PM
Slew of Shellfish - Thurs, Sep 16, 6:00-9:00PM
Taste of the Mediterranean - Thurs, Sept 30, 6:00-9:00PM
Health Comfort Food - Sat, Nov 6, 12:00-3:00PM
Thanksgiving with a Twist - Wed, Nov 10, 6:00-9:00PM
Thanksgiving with a Twist - Thurs, Nov 11, 6:00-9:00PM
Elegant Holiday Brunch - Wed, Nov 17, 6:00-9:00PM
Elegant Holiday Brunch - Thurs, Nov 18, 6:00-9:00PM
Soup for Supper - Tues, Dec 14, 6:00-9:00PM
Gifts from the Kitchen - Wed, Dec 15, 6:00-9:00PM
Christmas Cookies - Thurs, Dec 16, 6:00-9:00PM

Whole Grain Series ($65/class or $250/series)
Bread Basics - Sat, May 1, 1:00-4:00PM
Gluten-free Grains - Sat, May 8, 1:00-4:00PM
Beans and Legumes - Sat, May 15, 1:00-4:00PM
Whole Grain Breakfast without the Cereal - Sat, May 22, 1:00-4:00PM

Healthy Kitchen Seminar Series ($175 for all 4 seminars)
Thurs, May 6, 7:00-9:00 Stocking the Pantry
Thurs, May 13, 7:00-9:00 Equipping the Kitchen
Thurs, May 20, 7:00-9:00 Cooking by the Calendar
Thurs, May 27, 7:00-9:00 Healthy Cooking Guidelines

Cooking from the Garden Series ($65/class or $300/series)
What's the Dirt on Soil? - Wed, July 14, 6:00-8:30PM
How to Harvest - Wed, July 21, 6:00-8:30PM
Vegetable Families - Wed, July 28, 6:00-8:30PM
What Grows Together, Goes Together - Wed, Aug 4, 6:00-8:30PM
Planting an Autumn Salad Bar - Wed, Aug 11, 6:00-8:30PM

Extending the Harvest Series ($65/class or $125/series)
Freezing and Dehydrating - Wed, Sept 22, 6:00-9:00PM
Canning - Wed, Sept 29, 6:00-9:00PM

Friday Wine Downs ($40/class)
Asian Excursion - April 30, 6:00-7:30PM
Spring into Spring - May 7, 6:00-7:30PM
Celebrate the Green - May 21, 6:00-7:30PM
Superb Strawberries - June 4, 6:00-7:30PM
Simple Summer Entertaining - July 16, 6:00-7:30PM
Blueberry Blues - July 30, 6:00-7:30PM
Dining on the Patio - Aug 13, 6:00-7:30PM
Beat the Heat - Aug 27, 6:00-7:30PM
Taste of the Seaside -Sept 17, 6:00-7:30PM
Mediterranean Style - Oct 1, 6:00-7:30PM
Let's Talk Turkey - Nov 5, 6:00-7:30PM
Super Squash - Nov 12, 6:00-7:30PM

Hope to see you on the farm!

Monday, March 15, 2010

Passover cooking tips

Sorry I have been away for so long. I have been planning my new classes at Jones Family Farm and my new classes in Fairfield County. I had my first class at the new location last Saturday night. It was a Passover class. Rabbi Rachel Gurevitz from Congregation B'nai Israel came and talked about the history of Passover and the Seder table. It was a wonderful evening full of meaningful conversation, food, wine and great people. Thank you Rabbi Gurevitz the evening would not have been the same without you.

So here is a recap of what we learned...
We tried making matzo balls 2 different ways. One recipe used whipped egg whites one did not. Both recipes used club soda. I think it everyone agreed that the matzo without the whipped the egg whites were better. They each had a different texture and flavor even though they had exactly the same ingredients(I just separated the egg whites, whisked them and then folded them into one recipe) Less work too! I do simmer my matzo balls in chicken broth to give them more flavor.

You can cook kugel faster if you put it in muffin tins instead of a baking dish. It also makes for an elegant presentation.

One of the best tips of the night was using the Parve Chocolate chips from Trader Joes! What a find they are really good. A nice quality chocolate. So why do you need special chocolate? Well, I learned from doing some Vegan cooking that often in the process of making chocolate they take out some of the cocoa butter and replace it with other things. In less expensive chocolate they use partially hydrogenated oils, in finer chocolates they use butter.

Just thought I'd share a few tips. Hope you holidays are meaningful and memorable.

Be well!

Sunday, March 7, 2010

New Classes in Fairfield County - Blackrock

Classes are hands-on and include; instruction, recipes, food, and wine. Classes last about 2.5 hours. You can register online below by selecting the number of people attending. The cost for these classes is $75 per person or sign up with a friend and save. $65 per person when you sign up with a friend. No refunds within one week of class. If unable to attend you may send a substitute or request recipes.

Saturday, March 13th - 6:30pm
An Elegant Passover:
Rabbi Rachel Gurevitz from Congregation B'nai Israel will join us for this one-of-a-kind class. We will work together to create a delicious meal and Rabbi Rachel Gurevitz wil talk with us abou the Seder table. This is sure to be a memorable evening.

Apricot, Date, and Pistachio Haroseth
Savory Matzoh Brei
Chicken Soup with Stuffed Matzoh Balls
Morracan Lamb Tagine with Quinoa
Roasted Asparagus
Potato Kugel with Caramelized Onions
Chocolate Truffle Tart in Coconut Macaroon Nests

Select # of participants

Monday, April 19th - 6:30pm
Lots of Pasta
Everyone loves making fresh pasta. It brings out the kid in you. Join us to learn how to make fresh pasta from simple ingredients. The sauces that you will learn to make are wonderful on fresh pasta as well as dried pasta.

Roasted Vegetable Pasta in a Balsamic Reduction
Fresh Herb Pesto and Shrimp Linguine
Wild Mushroom Ravioli with Sage and Brown Butter Sauce
Sweet Ricotta & Chocolate Chip Ravioli in Raspberry Sauce

Select # of participants

Monday, May 17th - 6:30pm
Celebrate Spring
Asparagus-Ricotta Tart with Comte Cheese
Spring Greens w/ Polenta Croutons in Balsamic Viniagrette
Shrimp and Sweet Pea Risotto
Lemon Tart with Almond Biscotti Crust & Creme Fraiche

Payment is required to hold a class spot. No refunds within one week of class unless spot is filled from the waitlist. If you are unable to attend, you may send a replacement or request recipes. Menus are subject to minor changes based on availability of ingredients. Please notify us in advance if you have allergies or dietary limitations.
Select # of participants
New Classes in Fairfield County - Blackrock

Monday, May 17th - 6:30pm
Celebrate Spring
Asparagus-Ricotta Tart with Comte Cheese
Spring Greens w/ Polenta Croutons in Balsamic Viniagrette
Shrimp and Sweet Pea Risotto
Lemon Tart with Almond Biscotti Crust & Creme Fraiche

Payment is required to hold a class spot. No refunds within one week of class unless spot is filled from the waitlist. If you are unable to attend, you may send a replacement or request recipes. Menus are subject to minor changes based on availability of ingredients. Please notify us in advance if you have allergies or dietary limitations.

Select # of participants

Tuesday, January 26, 2010

A Better Complexion

Is winter getting you down? I know that I am ready for a few sunny days. In the meantime, certain foods can really help make your complexion glow. Two powerful nutrients really help your skin stay hydrated are Antioxidants and Beta Carotene and Omega 3s. Omega 3s are easy, fatty fish like salmon or nuts like walnuts and almonds and greens(the darker the better). For antioxidants and beta carotene think color - Winter Squash, carrots, sweet potatoes. Here is a recipe that is delicious and gives you all of these in one dish. From Real Simple...

Winter Lentil Soup

Real Simple

Photo: Kana Okada

Prep Time: 20 minutes
Total Time: 1 hour(s)
Yield: Makes 6 servings


  • 4 leeks, white and light green parts only
  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 28-ounce can whole tomatoes, drained
  • 6 cups water
  • 2 sweet potatoes, peeled and cut into a 1/2-inch dice
  • 1/2 cup brown lentils
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 12 fresh basil leaves (optional)
  • 1/4 cup (1 ounce) grated Parmesan (optional)


Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.

Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups.

Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan (if using).

Tip: Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups. You can substitute green lentils, which taste slightly peppery.

To Freeze: Omit the Parmesan. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).

Nutritional Information

Calories: 190 (21% from fat)
Fat: 4.5g (sat 1g)
Protein: 10g
Carbohydrate: 31g
Fiber: 9g
Cholesterol: 0mg
Sodium: 1,070mg
Real Simple, MARCH 2006

Wednesday, January 13, 2010

New Classes in Fairfield County

Hi All,

So it is a new year and lots of new things are on the horizon. I am teaching classes in 2 new locations: B'nai Israel in Southbury and at Dish on the Post Road in Fairfield County, a couple of doors down from the Ash Creek Saloon.

So here are my questions??? If you are interested in the classes at Dish, what night works for you? Would you rather have classes on Wednesday nights or Friday nights?

Here are some topics that I am thinking about. So please click on the comments link below(next to the pencil) and give me your feedback. Feel free to post class topics that you are interested in; i.e. fish, brunch, bread baking etc.

Thanks everyone! Hope to see you soon!

Spring Dinner Party
Savory Palmiers
Springs Greens with Goat Cheese and Hazelnut
Shrimp Risotto with Spring Peas and Asparagus
Lemon Tart with Almond Crust and Lavender Creme Fraiche

An Elegant Dinner Party
Asparagus and Mushroom Tart
Pistachio Crusted Lamb Chops
White Cheddar Potato Gratin
Melting Greens
Chocolate Pots de Creme

Luncheon in the South of France
Bacon, Onion and Gruyere Tart
Roasted Salmon Salad Nicoise
Profiteroles with Tupelo Honey, and Ice Creme

Dinner Party from the Grill
Grilled Piadina with crispy proscuitto, arugula and tomato
Seared Tri-Tip with Red Wine BBQ Sauce
Creamy Parmesan Polenta
Grilled Portobello Mushrooms, Peppers and Onions
Grilled Mangos and Peaches with Orange Creme Fraiche

Monday, January 11, 2010

New Classes at Williams Sonoma

Here are the new classes at Williams Sonoma.

Feburary - 10 & 11
Entertaining with the Seasons: Winter Supper
Menu: Goat cheese and shallot toasts, Frissee endive, and watercress salad with Roquefort, Bake Gnocchi with taleggio, pancetta and sage and gingerbread with whipped cream

Feburary - 24 & 25
Homemade Pasta
Menu: Fresh pasta, Fresh spinach pasta, Gnocchi with tomato sauce, Kerchief pasta with caramelized squash and fresh herbs, and basil-lemon pesto

March - 10 & 11
Pizza Basics
Menu: Basic Pizza dough, food-processor pizza dough, three-pepper pizza, sausage and caramelized onion pizza, zucchini and basil pizza

March - 24 & 25
Winter Soups and Stews
Menu: Spanish chicken stew, balsamic beef stew, Italian bean and pasta soup, and baby bok choy and beef noodle soup with warm spices

April - 7 & 8
Simple Spring Pastas
Menu: Farfalle with Peas and Prosciutto, Penne with morels and spring vegetables, torn pasta with zucchini and arugula and spring vegetable pasta

April - 21 & 22
Cooking from the Farmer's Market
Menu: Roasted Chicken Breasts with fresh beans and sage, spaghetti with arugula-mint pesto, beef and sweet potato stir-fry, sweet dark cherry clafouti, and warm plums with honey and greek yogurt

May 5 & 6
Mother's Day Menu
Menu: Chilled Potato-leek soup with fennel and watercress, onion tarts with mixed greens, chicken with garden vegetables and mini strawberry cheesecakes

Hope to see you there!