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GIVE THEM FOOD...and other ways to cope with life

Nov. 10, 2009 2:40 pm 
Updated: Nov. 14, 2009 6:11 pm
I taught a fun class this weekend on recipes from Ina Garten, Giada, and Emeril.  The class was full of people who weren't too familiar with cooking. This is my favorite kind of class because it is wonderful to see them tackle these recipes and then be so proud of their dishes.  I teach totally hands on classes in which everyone has their own cook top and makes their own individual servings to eat.  It was a lot of fun!  I'll begin with the appetizer and post the other dishes soon.  Enjoy.!...if you want to save any of my recipes on this blog you could copy and paste them onto a Word Document.

The Menu

Ina Garten's White Pizza with Arugula Salad
Giada's Chicken with Lemon Cream in Penne
Emeril's bacon smothered Haricot Verts (green beans)

Adapted from** Ina Garten's White Pizza with Arugula Salad  6  servings

1 lb ready to roll pizza dough divided into 6 pcs
kosher salt and fresh black pepper

2 Tbsp olive oil
4 cloves garlic, sliced
5 sprigs fresh thyme
pinch red pepper flakes to taste

8 oz shredded fontina cheese
7 oz mozzarella cheese
11 oz mild soft goat cheese (chevre)

1/2 cup good quality olive oil
1/4 cup fresh lemon juice
8 oz baby arugula greens

1.  preheat oven to 500 degrees

2. put 2 Tbsp olive oil into small saucepan , add garlic, thyme and red pepper flakes ..simmer on low for about 3 min....make sure garlic doesn't burn.....set this aside

3.  press and stretch individual pizza doughs into 6 4 inch circles and place on cookie sheet lined with silpat ...or lightly grease the sheet

4.  brush the pizzas with 3/4 's of the  garlic oil mix  including the garlic pcs, and a little salt and pepper if desired

5.  sprinkle the fontina and mozzarella and chevre evenly over all pizzas

6.  drizzle the rest of the garlic oil over all pizzas
bake for 10 to 15 minutes or until the cheese begins to brown

7. Meanwhile, whisk together the 1/2 cup of olive oil, and 1/4cup fresh lemon juice

8.  Remove the pizzas from the oven and distribute the dressed arugula onto the pizza and serve.

Nov. 10, 2009 7:41 pm
Geez, I wish I was in your class! I have been thinking of taking a baking class at the community college where my DD goes. I think it would be a kick in the pants to do that! Not to go work somewhere, just to have the knowledge and see how it is done by a true professional.Can you come teach at Long Beach Community college? J/K hope this lil note finds you well. Take care.Patty
Nov. 11, 2009 9:34 am
Thanks Patty! I wish I could come and teach for you!...unfortunately I'm in Ohio and don't own a plane! Anyhow, I encourage you to take some courses..Community Colleges are usually great places to get some hands on experiences.
Nov. 11, 2009 3:38 pm
patti...i left a message on your blog
Nov. 12, 2009 3:19 pm
I am with Patty Cakes...I would love to attend one of your classes. But I have promised myself that I will take a course or two for sure very soon. Hey Patty maybe we can take the same class...sounds like you are in my neck of the woods!! Keep the blogs coming I really enjoy them!!P.S. I have made Emeril's Smothered Green Beans, my family will not eat them any other way. Have you ever made his Brussel Sprouts with walnuts? Making those for Thanksgiving by popular request.
Nov. 14, 2009 2:42 pm
noemi..Thanks.would love to have bothyou and Patti in my class! I'm not a big fan of brussel sprouts, I keep trying them hoping to like them but each time it's a no.
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Member Since
May 2009

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Baking, Stir Frying, Italian, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet

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About Me
Loving life at 50ish. Kids are gone and I'm focusing on my career! I enjoyed running a chocolate truffle business for 3 years and now teach adults and children about chocolate. I also teach hands on cooking classes at a local cooking school and am writing my first cookbook! Please visit me at my blog
My favorite things to cook
I love to cook almost anything but particularly enjoy Italian. I have been studying Vegetarian and Vegan cooking for the last few years and love to make healthy meals.
My favorite family cooking traditions
from scratch cinnamon buns on Christmas morning...they take forever but Oh! so worth it!
My cooking triumphs
landing my dream job as a teaching chef.
My cooking tragedies
when I was teaching myself to cook way back in college, I made these wonderful oatmeal raisin cookies for my roomies....only problem was I forgot the flour! The cookies became one big mass that overflowed the cookie sheet and made a huge mess in the oven!
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