tag:blogger.com,1999:blog-11185231307825128632024-03-13T14:40:07.989-07:00Sherry's Culinary ExperiencesSherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-1118523130782512863.post-66955492452868570032011-03-22T07:55:00.000-07:002011-03-22T08:03:22.531-07:00Spring ClassesHi,<br /><br />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 <a href="http://www.middleburyconsignment.com/kitchen.php">The Kitchen at Whittemore Crossing</a> . I also have a great selection of classes at Jones Family Farms in Shelton, CT. <a href="http://www.jonesfamilyfarms.com/kitchen">The Harvest Kitchen</a> .<br /><br />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 <a href="http://www.wtnh.com/subindex/ct_style">Grilled Halibut</a>! <br /><br />Grilled Halibut with Nicoise Sauce<br />2 servings<br /><br />Ingredients<br />4 Tbsp olive oil<br />2-6 oz halibut steaks (about 3/4-inch thick)<br />1/2 cup Kalamata olives, finely chopped & pitted <br />1/4 cup roasted red pepper, finely chopped<br />1 cup plum tomatoes, chopped<br />3 Tbsp flat-leaf parsley, finely chopped<br />2 Tbsp capers, drained and chopped<br />2 cloves garlic, minced<br />Salt and pepper, to taste<br />2 Tbsp balsamic vinegar<br />lemon wedges as garnish<br /><br />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.Sherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-60164071398749478032010-04-20T04:51:00.000-07:002010-04-20T08:21:30.741-07:00At the farm<table style="color: rgb(255, 255, 255);" id="textEdit" class="BlockMargin" border="0" cellpadding="5" cellspacing="0" width="100%"><tbody><tr id="rangeStart"><td style="font-family: Verdana,Geneva,Arial,Helvetica,sans-serif; font-size: 10pt;" styleclass="style_ArticleText" rowspan="1" colspan="2" id="rangeStart" align="left">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.<br /><br />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 <a href="http://www.jonesfamilyfarms.com/kitchen">Jone's web site. </a> 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.<br /><br /><br /><span style="font-weight: bold;">Memorable Meals Hands-On Cooking Classes</span> ($75/class)<br />Dim Sum and Tea - Wed, April 28, 6:00-9:00PM<br />Garden Tea Party - Wed, May 12, 6:00-9:00PM<br />The Grass is Green! - Wed, May 19, 6:00-9:00PM<br />A Fresh Take on Spring - Wed, May 26, 6:00-9:00PM<br />Splendid Strawberries - Wed, June 30, 6:00-9:00PM<br />Summertime Blues - Tues, July 27, 6:00-9:00PM<br />Grillin On the Farm - Sat, Aug 14, 12:00-3:00PM<br />Spanish Sojourn - Sat, Aug 28, 12:00-3:00PM<br />Slew of Shellfish - Thurs, Sep 16, 6:00-9:00PM<br />Taste of the Mediterranean - Thurs, Sept 30, 6:00-9:00PM<br />Health Comfort Food - Sat, Nov 6, 12:00-3:00PM<br />Thanksgiving with a Twist - Wed, Nov 10, 6:00-9:00PM<br />Thanksgiving with a Twist - Thurs, Nov 11, 6:00-9:00PM<br />Elegant Holiday Brunch - Wed, Nov 17, 6:00-9:00PM<br />Elegant Holiday Brunch - Thurs, Nov 18, 6:00-9:00PM<br />Soup for Supper - Tues, Dec 14, 6:00-9:00PM<br />Gifts from the Kitchen - Wed, Dec 15, 6:00-9:00PM<br />Christmas Cookies - Thurs, Dec 16, 6:00-9:00PM<br /><br /><br /><span style="font-weight: bold;">Whole Grain Series</span> ($65/class or $250/series)<br />Bread Basics - Sat, May 1, 1:00-4:00PM<br />Gluten-free Grains - Sat, May 8, 1:00-4:00PM<br />Beans and Legumes - Sat, May 15, 1:00-4:00PM<br />Whole Grain Breakfast without the Cereal - Sat, May 22, 1:00-4:00PM<br /><br /><br /><span style="font-weight: bold;">Healthy Kitchen Seminar Series</span> ($175 for all 4 seminars)<br />Thurs, May 6, 7:00-9:00 Stocking the Pantry<br />Thurs, May 13, 7:00-9:00 Equipping the Kitchen<br />Thurs, May 20, 7:00-9:00 Cooking by the Calendar<br />Thurs, May 27, 7:00-9:00 Healthy Cooking Guidelines<br /><br /><span style="font-weight: bold;">Cooking from the Garden Series</span> ($65/class or $300/series)<br />What's the Dirt on Soil? - Wed, July 14, 6:00-8:30PM<br />How to Harvest - Wed, July 21, 6:00-8:30PM<br />Vegetable Families - Wed, July 28, 6:00-8:30PM<br />What Grows Together, Goes Together - Wed, Aug 4, 6:00-8:30PM<br />Planting an Autumn Salad Bar - Wed, Aug 11, 6:00-8:30PM<br /><br /><span style="font-weight: bold;">Extending the Harvest Series</span> ($65/class or $125/series)<br />Freezing and Dehydrating - Wed, Sept 22, 6:00-9:00PM<br />Canning - Wed, Sept 29, 6:00-9:00PM<br /><br /><span style="font-weight: bold;">Friday Wine Downs</span> ($40/class)<br />Asian Excursion - April 30, 6:00-7:30PM<br />Spring into Spring - May 7, 6:00-7:30PM<br />Celebrate the Green - May 21, 6:00-7:30PM<br />Superb Strawberries - June 4, 6:00-7:30PM<br />Simple Summer Entertaining - July 16, 6:00-7:30PM<br />Blueberry Blues - July 30, 6:00-7:30PM<br />Dining on the Patio - Aug 13, 6:00-7:30PM<br />Beat the Heat - Aug 27, 6:00-7:30PM<br />Taste of the Seaside -Sept 17, 6:00-7:30PM<br />Mediterranean Style - Oct 1, 6:00-7:30PM<br />Let's Talk Turkey - Nov 5, 6:00-7:30PM<br />Super Squash - Nov 12, 6:00-7:30PM<br /><br />Hope to see you on the farm!<br />Sherry<br /></td></tr></tbody></table>Sherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-47587947023907490182010-03-15T17:21:00.000-07:002010-03-15T17:39:23.443-07:00Passover cooking tipsSorry I have been away for so long. I have been planning my new classes at Jones Family Farm and my new classes in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Fairfield</span> County. I had my first class at the new location last Saturday night. It was a Passover class. Rabbi Rachel <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Gurevitz</span> from Congregation <span class="blsp-spelling-error" id="SPELLING_ERROR_2">B'nai</span> 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 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Gurevitz</span> the evening would not have been the same without you.<br /><br />So here is a recap of what we learned...<br />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.<br /><br />You can cook kugel faster if you put it in muffin tins instead of a baking dish. It also makes for an elegant presentation.<br /><br />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.<br /><br />Just thought I'd share a few tips. Hope you holidays are meaningful and memorable.<br /><br />Be well!<br />SherrySherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-34223418455013903812010-03-07T12:49:00.000-08:002010-03-07T13:00:16.380-08:00<span class="head2">New Classes in Fairfield County - Blackrock</span><br /><br />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.<br /><br /> Saturday, March 13th - 6:30pm<br /><strong>An Elegant Passover:</strong><br /> 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.<br /><br /><strong>Menu:</strong><br />Apricot, Date, and Pistachio Haroseth<br />Savory Matzoh Brei<br />Chicken Soup with Stuffed Matzoh Balls<br />Morracan Lamb Tagine with Quinoa<br />Roasted Asparagus<br /> Potato Kugel with Caramelized Onions<br />Chocolate Truffle Tart in Coconut Macaroon Nests<br /><br /> <form target="paypal" action="https://www.paypal.com/cgi-bin/webscr" method="post"> <input name="cmd" value="_s-xclick" type="hidden"> <input name="hosted_button_id" value="JXN6VWLG3Z6AA" type="hidden"> <table> <tbody><tr><td><input name="on0" value="Select # of participants" type="hidden">Select # of participants</td></tr><tr><td><select name="os0"> <option value="Passover Cooking Class: Dish for One">Passover Cooking Class: Dish for One $75.00</option> <option value="Passover Cooking Class: Dish for Two">Passover Cooking Class: Dish for Two $130.00</option> </select> </td></tr> </tbody></table> <input name="currency_code" value="USD" type="hidden"> <input src="https://www.paypal.com/en_US/i/btn/btn_cart_LG.gif" name="submit" alt="PayPal - The safer, easier way to pay online!" type="image" border="0"> <img alt="" src="https://www.paypal.com/en_US/i/scr/pixel.gif" border="0" height="1" width="1" /> </form><br /><br />Monday, April 19th - 6:30pm<br /><strong>Lots of Pasta</strong><br />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.<br /><br /><strong>Menu:</strong><br />Roasted Vegetable Pasta in a Balsamic Reduction<br />Fresh Herb Pesto and Shrimp Linguine<br />Wild Mushroom Ravioli with Sage and Brown Butter Sauce<br />Sweet Ricotta & Chocolate Chip Ravioli in Raspberry Sauce<br /><br /><form action="https://www.paypal.com/cgi-bin/webscr" method="post"> <input name="cmd" value="_s-xclick" type="hidden"> <input name="hosted_button_id" value="W4T7A2TKBCYZY" type="hidden"> <table> <tbody><tr><td><input name="on0" value="Select # of participants" type="hidden">Select # of participants</td></tr><tr><td><select name="os0"> <option value="Lots of Pasta - Blackrock - for one">Lots of Pasta - Blackrock - for one $75.00</option> <option value="Lots of Pasta - Blackrock for two">Lots of Pasta - Blackrock for two $130.00</option> </select> </td></tr> </tbody></table> <input name="currency_code" value="USD" type="hidden"> <input src="https://www.paypal.com/en_US/i/btn/btn_buynowCC_LG.gif" name="submit" alt="PayPal - The safer, easier way to pay online!" type="image" border="0"> <img alt="" src="https://www.paypal.com/en_US/i/scr/pixel.gif" border="0" height="1" width="1" /> </form><br /><br />Monday, May 17th - 6:30pm<br /><strong>Celebrate Spring</strong><br /><strong>Menu:</strong><br />Asparagus-Ricotta Tart with Comte Cheese<br />Spring Greens w/ Polenta Croutons in Balsamic Viniagrette<br />Shrimp and Sweet Pea Risotto<br />Lemon Tart with Almond Biscotti Crust & Creme Fraiche<br /><br /><input name="cmd" value="_s-xclick" type="hidden"><input name="hosted_button_id" value="HXF8QDQYE4HBL" type="hidden"> <input name="on0" value="Select # of participants" type="hidden"> 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. <br />Select # of participants<br /><span class="head2">New Classes in Fairfield County - Blackrock</span><br /><br /><br /> Monday, May 17th - 6:30pm<br /><strong>Celebrate Spring</strong><br /><strong>Menu:</strong><br />Asparagus-Ricotta Tart with Comte Cheese<br />Spring Greens w/ Polenta Croutons in Balsamic Viniagrette<br />Shrimp and Sweet Pea Risotto<br />Lemon Tart with Almond Biscotti Crust & Creme Fraiche<br /><br /><input name="cmd" value="_s-xclick" type="hidden"><input name="hosted_button_id" value="HXF8QDQYE4HBL" type="hidden"> <input name="on0" value="Select # of participants" type="hidden"> 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.<br /><br /><table><tbody><tr><td>Select # of participants</td></tr><tr><td><select name="os0"> <option value="Celebrate Spring - Blackrock - for one">Celebrate Spring - Blackrock - for one $75.00</option> <option value="Celebrate Spring - Blackrock for two">Celebrate Spring - Blackrock for two $130.00</option> </select> </td></tr> </tbody></table> <input name="currency_code" value="USD" type="hidden"> <input src="https://www.paypal.com/en_US/i/btn/btn_buynowCC_LG.gif" name="submit" alt="PayPal - The safer, easier way to pay online!" type="image" border="0"> <img alt="" src="https://www.paypal.com/en_US/i/scr/pixel.gif" border="0" height="1" width="1" />Sherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-34960560295850184832010-01-26T06:14:00.000-08:002010-01-26T07:45:05.455-08:00A Better ComplexionIs 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 <span style="font-weight: bold;">Antioxidants </span>and <b>Beta Carotene</b> and <span style="font-weight: bold;">Omega 3s</span>. 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...<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;font-family:times new roman;" >Winter Lentil Soup </span></span><br /><a href="http://www.realsimple.com/" target="_blank"> <br /><img src="http://img.timeinc.net/recipes/static/i/from_realsimple.gif" alt="Real Simple" border="0" /></a> <br /><img src="http://img.timeinc.net/recipes/i/recipes/rs/2006/lentil-soup-rs-1151425-l.jpg" alt="" border="0" height="300" width="300" /><br /> <cite>Photo: Kana Okada</cite><br /><!-- Recipe Note --><div class="rightCol"><div class="rcpdetail" id="mainstats"> <p> <strong>Prep Time:</strong> 20 minutes<br /> <strong>Total Time: </strong> 1 hour(s)<br /> <strong>Yield:</strong> Makes 6 servings<br /> </p> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2> <ul><li> 4 leeks, white and light green parts only</li><li> 1 bunch kale</li><li> 1 tablespoon olive oil</li><li> 1 28-ounce can whole tomatoes, drained</li><li> 6 cups water</li><li> 2 sweet potatoes, peeled and cut into a 1/2-inch dice</li><li> 1/2 cup brown lentils</li><li> 1 tablespoon fresh thyme leaves</li><li> 2 teaspoons kosher salt</li><li> 1/4 teaspoon black pepper</li><li> 12 fresh basil leaves (optional)</li><li> 1/4 cup (1 ounce) grated Parmesan (optional)</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <h2>Preparation</h2> <p>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.<br /><br />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.<br /><br />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).<br /><br /><b>Tip:</b> 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.<br /><br /><b>To Freeze:</b> Omit the Parmesan. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.<br /><br /><b>To Reheat:</b> 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). </p> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2> <dl><dt>Calories: 190 (21% from fat)</dt><dt>Fat: 4.5g (sat 1g) </dt><dt>Protein: 10g</dt><dt>Carbohydrate: 31g</dt><dt>Fiber: 9g</dt><dt>Cholesterol: 0mg</dt><dt>Sodium: 1,070mg</dt></dl> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="byLine"> <span class="item_credit_date"><em>Real Simple</em>, MARCH 2006</span> </div> </div>Sherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-86793050111058054962010-01-13T06:38:00.000-08:002010-01-13T09:20:18.925-08:00New Classes in Fairfield CountyHi All,<br /><br />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.<br /><br />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?<br /><br />Here are some topics that I am thinking about. So please click on the <span style="font-weight: bold; font-style: italic;">comments</span> 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.<br /><br />Thanks everyone! Hope to see you soon!<br /><br /><span style="font-weight: bold;">Spring Dinner Party</span><br />Savory Palmiers<br />Springs Greens with Goat Cheese and Hazelnut<br />Shrimp Risotto with Spring Peas and Asparagus<br />Lemon Tart with Almond Crust and Lavender Creme Fraiche<br /><br /><span style="font-weight: bold;">An Elegant Dinner Party</span><br />Asparagus and Mushroom Tart<br />Pistachio Crusted Lamb Chops<br />White Cheddar Potato Gratin<br />Melting Greens<br />Chocolate Pots de Creme<br /><br /><span style="font-weight: bold;">Luncheon in the South of France</span><br />Bacon, Onion and Gruyere Tart<br />Roasted Salmon Salad Nicoise<br />Profiteroles with Tupelo Honey, and Ice Creme<br /><br /><span style="font-weight: bold;">Dinner Party from the Grill</span><br />Grilled Piadina with crispy proscuitto, arugula and tomato<br />Seared Tri-Tip with Red Wine BBQ Sauce<br />Creamy Parmesan Polenta<br />Grilled Portobello Mushrooms, Peppers and Onions<br />Grilled Mangos and Peaches with Orange Creme FraicheSherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-53272628813802528772010-01-11T14:31:00.000-08:002010-01-11T14:35:51.889-08:00New Classes at Williams SonomaHere are the new classes at Williams Sonoma.<br /><br />Feburary - 10 & 11<br /><span style="font-weight:bold;">Entertaining with the Seasons: Winter Supper</span><br />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<br /><br />Feburary - 24 & 25<br /><span style="font-weight:bold;">Homemade Pasta</span><br />Menu: Fresh pasta, Fresh spinach pasta, Gnocchi with tomato sauce, Kerchief pasta with caramelized squash and fresh herbs, and basil-lemon pesto<br /><br />March - 10 & 11<br /><span style="font-weight:bold;">Pizza Basics</span><br />Menu: Basic Pizza dough, food-processor pizza dough, three-pepper pizza, sausage and caramelized onion pizza, zucchini and basil pizza<br /><br />March - 24 & 25<br /><span style="font-weight:bold;">Winter Soups and Stews</span><br />Menu: Spanish chicken stew, balsamic beef stew, Italian bean and pasta soup, and baby bok choy and beef noodle soup with warm spices<br /><br />April - 7 & 8<br /><span style="font-weight:bold;">Simple Spring Pastas</span><br />Menu: Farfalle with Peas and Prosciutto, Penne with morels and spring vegetables, torn pasta with zucchini and arugula and spring vegetable pasta<br /><br />April - 21 & 22<br /><span style="font-weight:bold;">Cooking from the Farmer's Market</span><br />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<br /><br />May 5 & 6<br /><span style="font-weight:bold;">Mother's Day Menu</span><br />Menu: Chilled Potato-leek soup with fennel and watercress, onion tarts with mixed greens, chicken with garden vegetables and mini strawberry cheesecakes<br /><br />Hope to see you there!<br />SherrySherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-75030547879698424832009-12-19T06:45:00.000-08:002009-12-19T06:51:30.355-08:00Waiting for the snow and baking cookiesHi Everyone,<br /><br />It will start snowing soon... I had a dinner party tonight and one tomorrow but because of the weather they were canceled. So what to do, what to do. Bake cookies for Christmas of course. One of my favorites are <a href="http://www.epicurious.com/recipes/food/views/Cardamom-Walnut-Cookies-104518">Cardamom Walnut Cookies</a> - An epicurious recipe. The perfect cookie with tea.<br /><br /><br />Enjoy!Sherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-4676570996313339592009-12-16T16:37:00.000-08:002009-12-16T17:22:42.011-08:00Kitchen tools for ChristmasHere are some of my favorite kitchen tools. If you have a special someone who loves to cook here are some great tools you can get for them. Some make the perfect stocking stuffer, others take center stage.<br /><br /><br />Silicon Spatulas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4o0J1Ah8n-sAdk-jQdwURSC5Odytgrkg3ifWZT1TM05ePV23x8I0lbZvBzecuhhigp8nDrDZy2gzFTwXBayP0EYfWjpJlpaKAaSo0hDg6D6ijlBFD5tO1Evf7bclIkO1-T6gptJLvkgcd/s1600-h/spatulas.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 131px; height: 131px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4o0J1Ah8n-sAdk-jQdwURSC5Odytgrkg3ifWZT1TM05ePV23x8I0lbZvBzecuhhigp8nDrDZy2gzFTwXBayP0EYfWjpJlpaKAaSo0hDg6D6ijlBFD5tO1Evf7bclIkO1-T6gptJLvkgcd/s320/spatulas.jpg" alt="" id="BLOGGER_PHOTO_ID_5416001375269529986" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Spider - great for straining pasta and ravioli<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpuLP0JncXejgG2wsUMlq9-1KcGpnZ3uftnUCQSLJ1hiwTx5QldLLE8nKnFkDGXGJxj333heafp3HTcG6p54iu-zvzsf3biv_nId6ZWOFP0uuePX0RuR48q_SCVJjDoGV7oFnvWTFvmWD/s1600-h/spider.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 128px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpuLP0JncXejgG2wsUMlq9-1KcGpnZ3uftnUCQSLJ1hiwTx5QldLLE8nKnFkDGXGJxj333heafp3HTcG6p54iu-zvzsf3biv_nId6ZWOFP0uuePX0RuR48q_SCVJjDoGV7oFnvWTFvmWD/s320/spider.jpg" alt="" id="BLOGGER_PHOTO_ID_5415999526286131666" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Microplanes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyGAYHB5hWtXHxWJRFEwXa0_5x-Z3mXTd5YuKsDVWVht0Wl_8zJ9lC-ulo8qLzEVyIut9ItWyoQMlej3qzRnGlKpRj8RAJZrM6edSsVG3uetWkLY2rxbgWK4i_WVCEBCes1rRzsbtKHnD/s1600-h/microplane.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 128px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyGAYHB5hWtXHxWJRFEwXa0_5x-Z3mXTd5YuKsDVWVht0Wl_8zJ9lC-ulo8qLzEVyIut9ItWyoQMlej3qzRnGlKpRj8RAJZrM6edSsVG3uetWkLY2rxbgWK4i_WVCEBCes1rRzsbtKHnD/s320/microplane.jpg" alt="" id="BLOGGER_PHOTO_ID_5415998059310157650" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ricer - Makes the best mashed potatoes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTfo2E-Rtq0bfIbqImJRKqJV3_Syw8QenjASwmx0oj4OHFxhtynLYrIS2Ipf_RR7heNDKsRwqUGuomDx4TtFuP1F8cyJ-RY0DLZefKMptSoHuYDcgI5JmfeqfeNHYP01JOudrxo0STTcX/s1600-h/ricer.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTfo2E-Rtq0bfIbqImJRKqJV3_Syw8QenjASwmx0oj4OHFxhtynLYrIS2Ipf_RR7heNDKsRwqUGuomDx4TtFuP1F8cyJ-RY0DLZefKMptSoHuYDcgI5JmfeqfeNHYP01JOudrxo0STTcX/s200/ricer.jpg" alt="" id="BLOGGER_PHOTO_ID_5416002477050280482" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Cutting Board - This can go in the dishwasher!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zI1TXmOBVITlDEILAsrb_vshgKlFdm_FMQDIPAdFUchhskVIwcVZabCu2OD5s2Tx1Vwmoi9A1ej7BL_ySZtAvp4YwZRvW2muzl1YtBQst-gzIT6ckd1kCjJrt2cZ9eYUnoQjB8Dw7OtR/s1600-h/cuttingboard.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zI1TXmOBVITlDEILAsrb_vshgKlFdm_FMQDIPAdFUchhskVIwcVZabCu2OD5s2Tx1Vwmoi9A1ej7BL_ySZtAvp4YwZRvW2muzl1YtBQst-gzIT6ckd1kCjJrt2cZ9eYUnoQjB8Dw7OtR/s200/cuttingboard.jpg" alt="" id="BLOGGER_PHOTO_ID_5416001978976174674" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Fish Spatula<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-zYFULd7HcM5XK6MoJywakY3uUeTcI0DrvOX8wsm9SbKQ_EXCosSWMQPgshF3DW75vFNq2i5-7t0cTUN54kcvmNuWqNMEyELkA2fFa5MTGfBf3Is8-yKMX2dmDmSaaooZ6PqgVV8bdFl/s1600-h/fish+spatula.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 154px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2-zYFULd7HcM5XK6MoJywakY3uUeTcI0DrvOX8wsm9SbKQ_EXCosSWMQPgshF3DW75vFNq2i5-7t0cTUN54kcvmNuWqNMEyELkA2fFa5MTGfBf3Is8-yKMX2dmDmSaaooZ6PqgVV8bdFl/s200/fish+spatula.jpg" alt="" id="BLOGGER_PHOTO_ID_5416005332776926322" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Silicon Rolling Mat<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKaQn1fKJVGFbUms29hlGGhRnZIpiHKxVGpO2RdORzvNTtVaycyoe3xW65hMgtOsWWa-mC5GFllCizBlzyU3tgnUa5JoMcsqZrMK2UFe1lrsIcJzPJSAx2reh1_sw-YfEIbHXYAQJNsUp/s1600-h/siliconrollingmat.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 157px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKaQn1fKJVGFbUms29hlGGhRnZIpiHKxVGpO2RdORzvNTtVaycyoe3xW65hMgtOsWWa-mC5GFllCizBlzyU3tgnUa5JoMcsqZrMK2UFe1lrsIcJzPJSAx2reh1_sw-YfEIbHXYAQJNsUp/s200/siliconrollingmat.jpg" alt="" id="BLOGGER_PHOTO_ID_5416006020512528082" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Le Creuset - Great for Braising and Stews<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoJ_S1ZhNGp5zFEJw3r2NWL7J4WhlnvZRTCPogZKKzlq9fdtVhootmUHabWXbuljrVLUXismrNYT-uOo87W63oKgv70Ig9o3AV4VTWvXMZpM4kFYZUc2hMMDILLIT_C0Tsqzxs45GWBpZ/s1600-h/lecreuset.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoJ_S1ZhNGp5zFEJw3r2NWL7J4WhlnvZRTCPogZKKzlq9fdtVhootmUHabWXbuljrVLUXismrNYT-uOo87W63oKgv70Ig9o3AV4VTWvXMZpM4kFYZUc2hMMDILLIT_C0Tsqzxs45GWBpZ/s200/lecreuset.jpg" alt="" id="BLOGGER_PHOTO_ID_5416006872709314226" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Grill Pan<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBC7vp6htky0tJeq5ZQ6VGAcQjAnZdKczWSzLo4z8dmwsHJPbTBkHRP5aLANYPL0cKJqpkoeS-rnfSpQHRhw7vjTqa8UL88YFBk-t_FZ3uqL4xJ2MYPQEb7EWx8AjkpcmgRFlPvPOSvfn/s1600-h/grillpan.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBC7vp6htky0tJeq5ZQ6VGAcQjAnZdKczWSzLo4z8dmwsHJPbTBkHRP5aLANYPL0cKJqpkoeS-rnfSpQHRhw7vjTqa8UL88YFBk-t_FZ3uqL4xJ2MYPQEb7EWx8AjkpcmgRFlPvPOSvfn/s200/grillpan.jpg" alt="" id="BLOGGER_PHOTO_ID_5416007521588707970" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My Favorite Saute Pan - I use this almost every day!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4J5pzlnbEMRq-WoEHDTQdc1mB_KK2DCwFGY1uPEFzz0ImmpUiqdCK5s7xNScEp6BuAAmg_3nR4QWQYT1jCKLAKWRmwYYlf5ihYCM4uqxsk6oXJddPcw1BqfTFLzk2cp71Tc58Id5g_IhX/s1600-h/allcladsaute.jpg"><img dragover="true" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4J5pzlnbEMRq-WoEHDTQdc1mB_KK2DCwFGY1uPEFzz0ImmpUiqdCK5s7xNScEp6BuAAmg_3nR4QWQYT1jCKLAKWRmwYYlf5ihYCM4uqxsk6oXJddPcw1BqfTFLzk2cp71Tc58Id5g_IhX/s200/allcladsaute.jpg" alt="" id="BLOGGER_PHOTO_ID_5416008202921576754" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Happy Holidays!<br />SherrySherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-73797186992852381972009-12-16T05:54:00.000-08:002009-12-16T06:17:10.110-08:00Gifts for ChristmasHello,<br /><br />I've been busy cooking, cooking, cooking. No holiday cards, haven't wrapped a single present and yes I still have more shopping to do. Okay, so why am I here writing my blog and not shopping or writing my Christmas cards? This is more fun. I also have a sink full of dishes and pile of laundry that could sink a ship. Ah, the joys of procrastination!<br /><br />So gifts for Christmas... Some of my favorites include: Flavored salts, truffles, fresh pasta, spiced nuts, and homemade liqueurs. This year I spent a day with 2 friends making fresh ravioli. We had a blast. It was a double gift. A gift to myself creating special memories while making the pasta and a gift for those who get the pasta. This is a tradition that I have wanted to start for a couple of years now and I finally made it happen.<br /><br />There is something very childlike about making fresh pasta. My fresh pasta classes are always some of the best classes. I don't know if it is the tactile nature of the process or the fact that you really have to work with someone else but it really is a tranformative process. I love doing team building events with fresh pasta because there is nothing like watching a very serious executive become playful and silly.<br /><br />Here are a couple of recipes that you can try:<br /><br /><span style="font-weight: bold;">Fresh Pasta</span><br />Serving Size : 8 <br />Source: Mario Batal<br /><br />2 cups all-purpose flour -- (2 to 2 3/4)<br /> Salt<br />3 large eggs<br /><br />Sift together and then mound 2 cups of the flour and a pinch of salt in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs. Using a fork, beat together the eggs and begin<br />to incorporate the flour, starting with the inner rim of the well.<br /><br />Add more flour, if needed. As you expand the well, keep pushing the flour up from the base of the<br />mound to retain the well shape. The dough will come together when half of the flour is incorporated.<br /><br />Start kneading the dough with both hands, using the palms of your hands. Knead for about 15 minutes, adding any of the remaining flour if necessary to create a cohesive mass. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.<br /><br /><span style="font-weight: bold;">Mushroom Raviloi</span><br />Based on a Martha Steward Recipe<br /><br />1/4 cup olive oil, plus more for serving<br />2 shallots, finely chopped (1/4 cup)<br />1/4 cup fresh flat-leaf parsley, coarsely chopped<br />2 lb. assorted fresh mushrooms, such as button, cremini, and shiitake,<br /> brushed clean, trimmed, and coarsely chopped<br />1/4 cup dry white wine<br />1/2 cup Parmesan cheese, freshly grated<br />1/2 cup ricotta cheese<br />1 tsp. coarse salt<br />1/2 tsp. freshly ground pepper, plus more for serving<br />1/2 cup flour, for dusting<br /> Fresh Pasta<br /><br />In a large skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring frequently, until browned about 10 minutes. Be sure not to crowd the pan or the mushrooms will steam. Add shallots, and cook until translucent, about 2 minutes. Stir in parsley, and cook 1 minute more. Add wine and cook over high heat until the wine has evaporated. Transfer to a bowl, and cool briefly before stirring in Parmesan and ricotta. Season with salt and pepper.<br /><br />Spread flour on a baking sheet; set aside. Cut fresh pasta dough into 8 pieces. Work with one piece at a time, keeping remaining pieces covered with a glass bowl. Using a pasta machine, roll through the widest opening, brushing very lightly with flour. Fold dough in half crosswise; pass through machine again. Roll dough through remaining settings until it is about 1/16 inch thick (on the Kitchen Aid attachment, this is through setting number 6; this may vary depending on the type of machine used), using as little additional flour as possible.<br /><br />Place sheet on a lightly floured surface with the long side parallel to the edge of work surface. Place 8 heaping measuring teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel. Or use a 2 1/2-inch fluted round cutter to cut out ravioli, centering filling. Alternately, use a fluted pastry wheel to cut into rectangular ravioli. Transfer to prepared baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook. The ravioli can be prepared ahead of time up to this point and frozen. Place baking sheet in freezer until ravioli are frozen. Transfer ravioli to a freezer bag, and keep frozen for up to 2 months.<br /><br />Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes (slightly longer if frozen). In a skillet, melt 1 tablespoon of butter and 1 teaspoon of oil with 1 sprig of thyme for each serving. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and transfer to skillet. Toss in butter, and divide among warm bowls. Top with shaved Parmesan and freshly ground pepper.<br /><br /><br /><span style="font-weight: bold;">Chocolate Truffles</span><br />Based on a recipe by Jacques Torres<br />About 180 truffles<br /><br />2 cups heavy cream<br />21 ounces bittersweet chocolate, finely chopped<br />1/4 cup Grand Marnier or Cognac<br /><br />To garnish the truffles<br />Cocoa powder, coconut, confectioner's sugar, finely chopped nuts<br /><br />Heat the heavy cream in a heavy-bottomed pan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate finely. Place the chopped chocolate in a medium-size mixing bowl. Pour the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth. As it cools, it will thicken and set. Use a small scoop to portion out each truffle. Use gloved hands to roll into a nicely shaped ball. Use your gloved hands to heat/melt the outside of the truffles and roll in your choice of coatings; coconut, cocoa powder, confectioner’s sugar, pistachios or other nuts.<br /><br />The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.Sherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com1tag:blogger.com,1999:blog-1118523130782512863.post-90416507561370577012009-11-24T17:38:00.000-08:002009-11-24T17:40:52.073-08:00Count down to Turkey Day! Don't panic!Okay, so you've got 20 people headed to your home for Thanksgiving and the panic has set in. Take a deep breath and relax. Get a pen and paper and make the following lists:<br /><br />Grocery shopping list<br />Housewares list - bigger coffee pot, extra linens etc<br />Menu items<br />Cleaning list<br />Timeline - list all the dishes and how long they take to prep and cook, note recipes that can be made ahead of time.<br /><br />Decide what to delegate. Yes, delegate you don't have to do it all to be a good host. Thanksgiving is about enjoying family and you can't enjoy them if you are running around town for 3 days before Thanksgiving and then cooking all day on Thanksgiving. So delegate! It makes others feel more a part of the day. <br /><br />Get out your serving pieces and label them with sticky notes so that anyone can fill them on Thanksgiving. You can't imagine how much time you can spend just putting food on platters. Decide who in your family is great at making things look pretty. Have a few washed garnishing items like kale and red leaf lettuce. I always wish Dianne, assistant at Williams Sonoma, or Allyson & Alicia from the farm were around to help me plate. They do a lovely job and they have more patience than I do! Really you don't have to do everything yourself. It is more fun if you get others involved.<br /><br />When planning your menu have items that can be made ahead of time, items that can be purchased and 1 or 2 highlighted dishes. Not everything has to be a star. Great purchased items include; cheese, a lovely cheese board can get you compliments for years and is little work, olives, nuts, cured meats like proscuitto, quick breads and crackers.<br /><br />Prepping vegetables ahead of time can be a real time saver. I wash and trim my green beans and blanch them in boiling water for about 4 minutes and then shock them in ice water. I drain them and put them in a baggie in the fridge. I saute them with butter and almonds right before serving. I wash and peel sweet potatoes and squash and store in the fridge. I love to roast a bunch of root vegetables in the morning and then just reheat before serving. Roasted vegetables are easy and please lots of picky eaters. Mashing potatoes stay hot for multiple hours in a crock pot!!! See past post on the perfect mashed potatoes.<br /><br />Don't forget to let your turkey rest. If it weighs in at 18 or more lbs. it should rest for 45 minutes covered in foil. While it rests make the gravy and fill the serving platters with food and put them on the table.<br /><br />Have a great day. Don't forget to enjoy yourself, and if you cooked, someone else should clean up! Gobble gobble.Sherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-33146029656105604352009-11-16T10:12:00.000-08:002009-11-16T10:19:05.933-08:0010 Steps to the Best Mashed PotatoesOkay, Thanksgiving is right around the corner. Mashed potatoes are on everyone’s menu, and why not they are fluffy and buttery and a perfect vehicle for gravy. They encompass everything that is wonderful about comfort food. All of my friends that are on a diet please disregard this recipe or only have these for Thanksgiving this is NOT a low calorie recipe but I don’t eat mashed potatoes except on the holidays and when I do I go all out. Here are my top 10 tips for making the best fluffy, creamy, mashed potatoes:<br /><br />1. Use a ricer. It looks like a big garlic press but keeps you from over mixing your potatoes. Have you ever had gluey mashed potatoes? They were overworked, maybe you used an electric hand mixer? Don’t ever put them in a food processor and I would also avoid a KitchenAid too.– Here is a link to a <a href="http://www.williams-sonoma.com/products/cw423/?pkey=x%7C4%7C1%7C%7C4%7Cricer%7C%7C0&cm_src=SCH">ricer</a> at Williams Sonoma.<br /><br />2. Don’t peel your potatoes. Wash them well and boil them whole. This way you get great potato flavor instead of watery potatoes. If you use a ricer you can cut them in half, putting the cut half down in the ricer and the skin will stay in the ricer. No peeling ahead of time! Be sure to have a hand towel handy the potatoes will be hot.<br /><br />3. Start the potatoes in cold water.<br /><br />4. Use the right potatoes. Use Russet or baking potatoes for fluffy potatoes but be careful not to overwork them. OR Use Yukon Gold potatoes for buttery flavor and if you insist on using an electric hand-mixer as Yukon Golds are less likely to get gluey. They have less starch than Russets.<br /><br />5. Warm your cream or milk before adding to your potatoes.<br /><br />6. Don’t let your potatoes cool before you mash them.<br /><br />7. Keep them warm in a crockpot for several hours or put them in a casserole dish and top with a little extra butter and put a lid on. You can keep the casserole dish in a 350 oven for an hour, maybe an hour and half. <br /><br />8. Use Crème Fraiche instead of cream.<br /><br />9. Flavor with a little something extra – 1 head of roasted garlic or caramelized shallots, fried leeks, Parmesan cheese. <br /><br />10. Workout a little harder at the gym on Wednesday so you can enjoy these mashed potatoes worry free.<br /><br />Creme Fraiche Mashed Potatoes<br />2 lb Russet Potatoes<br />1/2 stick unsalted butter<br />1 8oz container of crème fraiche<br /> salt, to taste<br /><br />Boil the wash potatoes whole until cooked through, about 20 minutes. Drain and cut in half. Use a ricer to mash the potatoes. Add 2 tsp. Salt, the butter, cut into pieces and the crème fraiche and stir until the butter is melted and the potatoes are creamy. Season to taste. Add warm cream or milk to make a softer, silkier mashed potato.Sherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-14598841789452837452009-11-11T06:24:00.000-08:002009-11-11T06:49:32.597-08:00Biggest Loser - Cooking ClassLast night I had the pleasure of doing a Healthy Foods class for my friend Nicole. What a great group of women. These gals are competing at a local gym to see who can lose the most weight. Go Ladies!<br /><br />We started the class last night with a couple of breakfast items because we know how important it is to eat breakfast but making food when you are barely awake can be dangerous. So we made steel-cut oatmeal and mini frittatas. The best part is both can be made ahead. Steel-cut oatmeal takes about 30 minutes to cook but if you do it Sunday night you can heat individual portions Mon-Fri mornings and just add toppings: agave syrup instead of sugar, dried fruits like cranberries and cherries(for antioxidants) and nuts(omega 3s). Yum! The mini frittatas can be heated in the microwave or oven and because they are small they heat quickly.<br /><br />For those with a sweet tooth don't try to cut out all sweets. Control your portions and have a little something to satisfy the craving. I love SweetRiot they are Cacao nibs, lightly roasted, dunked in 65% dark chocolate for true chocoholics. They are crunchy and chocolately and only 1-2 calories a "peace". Love these! I found them at <a href="http://www.newmorn.com">New Morning</a> in Woodbury, CT<br />http://www.sweetriot.com/ Let the riot begin...<br /><br />The Main entrees were Seared Tuna with a soy/sherry glaze and a cocoa-rubbed Pork Tenderloin. These were served with Sesame Roasted Green Beans.<br /><br />Sherry Glazed Tuna Steaks<br /><br />Serving Size : 4 <br />4 7 Oz Tuna Steaks, can be frozen, defrost under running water<br />1 Tbsp coarsely cracked black pepper<br />2 tsp oriental sesame oil<br />2 Tbsp soy sauce<br />1/4 cup dry Sherry<br />2 Tbsp Scallion — sliced fine<br /><br />Sprinkle tuna steaks on both sides with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.<br /><br />Based on a recipe by<br /><a href="http://www.epicurious.com/recipesmenus/bonappetit/recipes">Bon Appétit</a> | August 1999<br />Joan Brett, Boulder, COSherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0tag:blogger.com,1999:blog-1118523130782512863.post-33869441972201287232009-11-08T07:37:00.000-08:002009-11-08T07:58:58.370-08:00Wine Downs and Flight of the WoodcockIt has been a fun culinary weekend and it isn’t over yet. Friday night we had one of our last Wine Downs at <a href="http://jonesfamilyfarms.com/">Jones Farm</a>. We have two more Wine Downs before we close the season in December. What a great time of year to be on the farm. Bursts of color everywhere, the air is crisp, and I just can’t get enough of the spicy flavors that really shine when the weather starts to turn cool. Beautiful pumpkins and squash in different sizes and colors are everywhere you turn. I can’t wait to experiment with some of the lesser know squashes. At Friday’s Wine Down, A Chill is in The Air, we were lucky to have Larry McCulloch join us to talk about wine making. Larry has over 25 years of experience in wine making and like everyone else here at Jones is passionate about what he does. Larry talked about what to expect from this year’s yield and I couldn’t help but picture next year’s Wine Downs. There is something about being on a farm that really makes you take note of the passage of time. You think in terms of seasons and weather.<br /><br /><br />We started with a pumpkin hummus, sounds odd I know but it disappeared in a flash and even the those “suspicious” of vegetables enjoyed it. We served the hummus with toasted pita chips, broccoli and cauliflower, fresh from the farm. We served this with HARVEST TIME, an apple and pear wine that is delicately sweet with crisp fruit flavors. Next we moved on to the main course, an over-stuffed-pumpkin. We used a Blue Hubbard Squash. This is the original squash used for pumpkin pie. It has a wonderful, sweet and complex flavor. We stuffed the hubbard with a cornbread and chicken-sausage stuffing. We paired this with our Cabernet Franc, a great wine for vegetarian dishes, as well as, pork. Then we sampled some local cheeses(more on cheese when I talk about my Flight of the Woodcock) and paired these with our Merlot. For dessert we enjoyed a spicy pumpkin cake with sautéed apples. For dessert we served out First Blush. We had a full house of 20 wonderful people.<br /><br />The Flight of the Woodcock<br /><br />Saturday brought more culinary adventures. Sally and Thomas Camm from The <a href="http://artisanmade-ne.com/index.htm">Artisan Food Store</a>, which I am happy to say is located in Southbury, CT hosted a Meet the Cheese-Maker event. Mark Fisher from <a href="http://artisanmade-ne.com/Woodcock_Farm.htm">Woodcock Farm</a>, in Weston, Vermont spoke about how Woodcock Farm started making cheese 10 years ago. Mark and Gari Fisher started with sheep because it is easier start with sheep’s milk than cow’s milk. Cows require a much large area of land to raise and it takes 10 lbs of cow’s milk to make 1 lb of cheese where as it only takes 5 lbs of sheep’s milk to make 1 lb of cheese. The cheeses were outstanding and Mark who was an artist before making cheese is again an artist, now his artistry starts with milk. Here are the cheeses we tasted:<br /><br />Feta (Sheep)<br />Raw milk feta made in a Bulgarian Style (one of my favorites)<br /><br />Cloud 9 (Cow)<br />Mold ripened soft and creamy<br /><br />Summer Snow (Sheep) - this will soon be gone... Enjoy while it lasts<br />Mold Ripened, unctuous and rich<br /><br />Humble Pie (Cow)<br />Washed Rind Cheese, mellow and rich<br /><br />Timberdoodle (Cow/Sheep) Another Favorite of mine<br />Washed Rind Havarti Style Cheese – We had this cheese at the Wine Down on Friday<br /><br />Weston Wheel (Sheep) I can't get enough of this cheese<br />Aged Cheese, nutty and tangy<br /><br />True Blue (Cow)<br />Smooth creamy soft style of blue<br /><br />The cheeses were paired with wine. The wines were supplied by Nutmeg Wine and Spirits in Woodbury. The first wine was Jones Vineyard, Pinot Gris(no they didn’t know I was coming :-). Sally had us try the feta with the Pinot Gris first alone and then with a lovely tabouli and the feta. A wonderful pairing. They also served Hopkins Vineyard Lady Rosé another wonderful CT wine. Don’t be afraid, it is a nice dry Rosé and it paired nicely with Cloud 9.Sherry Swansonhttp://www.blogger.com/profile/07214483239873462961noreply@blogger.com0