Taste Menu’s for Cooking Classes

October 2006:

        Cream of butternut squash soup with curry cream

        Spicy corn bread muffins

        Apple cranberry crisp

November 2006:

        Roast pork loin with apricot, fig, pistachio stuffing

        Riesling sauce

        Cauliflower with hazelnuts

        Brussels sprouts with crispy bacon

        Butternut squash gratin

        Carrot and parsnip puree

December 2006:

        Foccacia crostini with roasted sweet peppers and

        goat cheese and pine nuts

        Fire grilled eggplant, caper, Italian parsley and

        garlic filling served on olive bread crostini

        Spicy shrimp with artichoke and fennel

        Grilled and skewered flank steak with peppers and

        Scallions served with a soy-sesame ginger sauce

        Asparagus wrapped proscuitto served with olives,

        grapes and blue cheese

January 2007:

        Creamed chicken for chicken pot pie

        Chicken pot pie

        Four cheese macaroni and cheese

        Baking powder biscuits

        Creamy rice pudding with cointreau or cognac

February 2007:

        Chicken Tikka Masala

        Chai Chutney

        Decadent chocolate hearts

        Mango ginger kulfi

March 2007:

        Handmade tamales

        Green chile sauce

        Jicama, orange and red onion salad

        Posole soup with garnishes

April 2007:

        Roast leg of lamb with tarragon caper aioli

        Russet potato and celery root au gratin

        Haricot verte with pepper bacon

        Artichoke crab salad

May 2007:

        Baked goat cheese and mission figs

        Shrimp or crab salad napoleons

        Fresh pasta

No cook pasta sauce

Marinara sauce with sausage and artichokes

Chocolate ravioli

June 2007:

        Bruschetta topped with three toppings:

                Three olive cognac

                Tomato, basil, garlic

                Artichoke heart chili relish

        Oregon blue salad

        Cowboy marinated skirt steak skewers

July 2007:

        Quick and easy tapenade

        Pesto torte

        Crab cakes

        Ancho chili sauce

        Roasted garlic flan

        Sherried mushroom sauce

        Orange and black olive salad with cilantro

        Preserved lemons

September 2007:

        Smoked salmon wraps with fresh herbs

        Napa and baby greens with fruit from heaven

        vinaigrette

        Curried butternut squash soup

        Pear tart with walnut crust

October 2007:

        Classic stove top minestrone

        Antipasto salad

        Foccacia bread with rosemary-garlic and parmesan

        Lemon curd tart

November 2007:

        Three ginger, ginger bread

        Sweet potato ice cream with cranberry compote and

        Chinese 5 spice candied pecans

        Rustic nut bars

December 2007:

Sweet Potato brown sugar crunch

Turkey with cherry sage bratwurst stuffing

Eggnog bread pudding with cinnamon caramel sauce

Roasted shallot grand mariner cranberries

January 2008:

Cream of tomato soup

Stracciatella soup

Saffron risotto soup

February 2008:

Panzanella salad

Gnocchi del casertino

Roast duck with fennel and orange

March 2008:

Garlic roasted asparagus

Lemon grass Thai chicken soup

Herbed quiche lorrain

Myers lemon flan with toasted pecan crust

April 2008:

        Red wine anise pork roast

        Orange rice with ginger

        Sesame mint glazed carrots

May 2008:

        Herbed goat cheese crostini

Fennel and orange salad

Champagne vinaigrette

Salmon Wellington

Lemon-dill beurre blanc

Jade rice

Roasted asparagus and cherry tomatoes

Mixed berry crisp

June 2008:

        Tappas, Tappas, Tappas

July 2008:

        Grilled brie

        Jalepeno preserves

        Raspberry seranno preserves

        Grilled pineapple avocado salsa

        Grilled asparagus and artichoke salad

        Grilled portobello and goat cheese

        Grilled lemon garlic chicken on rosemary skewers

September 2008: The Knead for Dough

Yeasted Whole Whole Wheat/Molasses Bread

Homemade Pizza Doughs with "not your usual" toppings

Fabulous Croutons - especially paired with SF "Vanessi's" Caesar Salad

Crostini with Artichoke/Gruyere Dip

October 2008: Flaky Pastry

Mushroom, Gruyere & Carmelized Onion Mini Tarts

Chicken Pot Pie

Preparing a Veloute for Pot Pie or Cream Soup
Berry Pie

November 2008: Soups & Stews

Butternut Squash with Carmelized Apples

Chicken Noodle with Basil

Red Wine Beef Stew

December 2008: Easy Entertaining

January 2009

February 2009

March 2009

April 2009: Creative Crepes

Fry It: Chicken Soup with Crispy Crepes

Stack It: Spinach & Mushroom

Roll It: Balinese Seafood Curry & Grilled Shrimp

Fold It: Coconut & Palm Sugar

Flame It: Cognac & Orange Butter

June 2009: Company For Dinner

Goat Cheese Souffle

Roasted Pear & Blue Cheese Salad with Cranberry Vinaigrette

Tuscan Chicken with Mushrooms & Almonds

Asparagus Risotto

Mixed Berry Crisp

July 2009: Raclette Dining