October 2020 Classes
Roasted Herbed-Stuffed Boneless Leg of Lamb
October 1, 2020 • 5:00pm • Live Class
I love to make this recipe, not only because leg of lamb is a favorite providing a beautiful entree to my table but it's equally as delicious served in sandwiches or as tailgating or picnic party dish. Served on crusty bread with a spread of garlic aioli, it's a perfect sandwich. Be sure to use fresh herbs for the stuffing, and freeze the pancetta for about 15 minutes to make chopping easier.
Roasted Italian Sausage on Tuscan Kale & White Bean Ragout
October 8, 2020 • 5:00pm • Live Class
This is one of my favorite dishes to serve when the fall days begin to give off a chill in the air. The ragout is perfect to serve as a base for other entrees like braised short ribs, roasted chicken or even meatloaf. Of course, you can substitute turkey sausage for the pork sausage. Just make sure you get enough seasonings in the dish. Be sure to read my Happenings Blog "What You Need to Know About Cooking Dried Beans".
Steak & Red Pepper Bruschetta
Available October 15, 2020 • Recorded Class
This recipe solves your problem for a hearty appetizer, first course or luncheon entree. The roasted red peppers bring so much flavor to the steak while the goat cheese ties it all together in a delicious and savory dish. Be sure to use your favorite steak either grilled or pan seared.
Pork Chops Stuffed with Gouda & Spinach
Available October 22, 2020 • Recorded Class
It's always a surprise when cutting into these pork chops and seeing the oozing of spinach and cheese. Delicious! At this class you'll learn how to cut a pocket into a pork chop. Then using that new knowledge you can begin stuffing pork chops and chicken breasts with whatever you can imagine. That's the fun of cooking with confidence.
November 2020 Classes
Smoky Beef & Bacon Chili
November 5, 2020 • 5:00pm • Live Class
This is one of Sunset magazine's 50 top all-time favorite recipes. And, I must say it's also been one of my top chili recipes for many years. It's easy and quick to make. My favorite topping is corn chips and sour cream. You might want to make a double batch as it freezes well and nice to have in reserve. This is also a good dish to take to a family member or friend who isn't feeling well.
Basque-Style Stuffed Bell Peppers with Potatoes
November 12, 2020 • 5:00pm • Live Class
An old family recipe that always brings back wonderful memories of my mama cooking it for our family and friends. Everyone always asked for Stuffed Bell Peppers. It's a winner. I'll show you how you can add a few extra ingredients to the pan and turn this stuffing into a traditional Basque turkey stuffing for Thanksgiving. It's delicious!
Four Holiday Appetizers in One Class
Available November 19, 2020 • Recorded Class
Just in time for the holidays I'm presenting 4 of my favorite appetizers. I always get asked for appetizer recipes that are quick and tasty. So here they are. And, your solution to the problem of getting invited to a dinner and asked to bring an appetizer. Now you will have some new choices: Sweet Potato Crostini, Potato Tartlets, Spicy Tuna Tartar with Ginger Crème Fraiche and Betty Chicca's Sausage Crostini. Take your pick or make them all. They are all tasty and easy to make.
Jacques Pepin’s Beef Stew in Red Wine Sauce
Available November 26, 2020 • Recorded Class
You'll want to kick back and make this dish on a weekend when you have time to enjoy the process of making a hearty stew that makes your home smell as delicious as it tastes. Serve this dish with either Pappardelle pasta, mashed potatoes or rice along with a green salad and a loaf of rustic bread. A perfect dish to bring on cold weather.
Gratin of Yams & Chipotle Cream
December 2020 Classes
December 3, 2020 • 5:00pm • Live Class
This classic puttanesca recipe is brightly colored, flavorful, and an easy dish for any night of the week. Place the salmon on top of a square of homemade polenta or mashed potatoes, and add your favorite green vegetable for a meal you will make again and again. Really, it's that good!
Steak au Poivre with Cognac Pan Sauce
December 8, 2020 • 5:00pm • Live Class (this is a Tuesday class rather than Thursday)
I feel like I'm in Paris whenever I make this steak. It's my favorite steak recipe and I'm sure it will become your favorite too. You can use any cut of steak, but remember it's best made in a cast iron pan, either on your stovetop or the BBQ. Think about using the pan sauce on chicken or pork...it's delicious.
I like to serve this dish with roasted potatoes and roasted broccoli along with a simple green salad.
Braised Pork Ragu with Pappardelle
Available December 17, 2020 • Recorded Class
One of the best ragus I've ever made! The pork is seasoned with smoked salt and braised for 3 hours in wine, vegetables, an apple and honey. The results are remarkable. Serve this over Pappardelle, the wide, egg pasta. That's Sunday Dinner!
Apricot & Almond Panettone Bread Pudding
Available December 21, 2020 • Recorded Class (this is a Monday class rather than Thursday)
Bread pudding is the classic dessert for Christmas or any special meal during the year. My favorite is to make bread pudding using Panettone, the Italian Christmas sweet bread, originally from Milan, Italy. The yeast bread is filled with raisins and candied fruits. Add to that dried apricots and almond paste and you have a fabulous dessert that's easy and quick to prepare.