Posts filed under ‘Salad’

Avocado Grove Tour inspires Crab & Avocado Salad

Crab and Avocado Salad

Crab and Avocado Salad

The Crab and Avocado Salad is destined for my rotating repertoire and a menu item for one of my upcoming cooking classes. In this dish, the creaminess of the avocado matches so well with the crunch of the raw cabbage and persian cucumber slices. The garlicky mayo blend pulls together the exotic and delicate taste of the crab.  Yum!  I’m in love…with this dish. (more…)

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March 14, 2013 at 10:16 am Leave a comment

Candied Pecans top Red and Green Salad

Red-Green Salad 1-13I could eat this salad every day.  It is sweet and delicious.  I prepared this festive Red and Green salad for several holiday parties, but now I’m still eating it alongside my winter soups.  I like the marriage of the red radicchio and romaine as a base to add some good things from the season. (more…)

January 15, 2013 at 10:15 am 1 comment

Over 6,000 take pledge to eat unprocessed foods in October.

Italian Farro Salad with Favas or Soybeans is October Unprocessed featured recipe

Andrew Wilder from www.EatingRules.com has embarked on an impressive challenge for the month of October. He’s asked his readers to take a pledge for the month of October to eat only unprocessed foods.   He asked himself this same question three years ago.  “What would happen if I went for an entire month without eating any processed foods?   This is the third year he’s thrown out this challenge and this year, he has over 6,000 takers, including yours truly. (more…)

October 27, 2012 at 10:34 am Leave a comment

Cucumber Ribbon Salad with Goat Cheese & Pepitas

With 4th of July around the corner, who can’t use some new ideas to bring to the neighborhood Potluck?   Here’s a Fresh Food in a Flash idea that is easy and inexpensive to make.  Cucumber Ribbon Salad with Goat Cheese and Pepitas. (more…)

June 28, 2012 at 8:59 am 3 comments

Italian Farro Salad uses fresh Fava or Soy Beans

Italian Farro Salad with Soy Beans and Manchego Cheese

For those who dream of getting a delicious meal on the table in less than 30 minutes, Fresh Food in a Flash lived up to its name at this month’s cooking class!  Students created amazing dishes from Baked Polenta with Tomato-Sausage Sauce to Tequila Chicken Fettucine in rapid order.  Today I’m posting the Italian Farro Salad with Fava or Soy Beans.  Look for more postings this week of more 30-Minute Meals. (more…)

March 26, 2012 at 5:20 pm 1 comment

A Tapas Cooking Class and Valentine Party

Vanilla Ice Cream with Hot Banana and Chocolate Sauces

I have a confession to make.  I am in love with the dessert from our Tapas Cooking Class.  This is trouble.  It is so easy to make that I literally just spent three minutes in the kitchen making it and am eating it as I’m penning this post.   It contains items that I have around the house a lot.  Bananas…sounds harmless,  I used Liqueur Gaetano, but the Penelope Casas recipe used orujo or grappa and I’m sure you could improvise with whatever is in your liquor cabinet.  Start with a little butter, brown sugar and items in the freezer…leftover chocolate sauce that I can nuke, sliced or slivered almonds and ice cream, well duh!!  No matter how you slice it, this dessert is a winner!  From ordinary bananas, no less.  After making it five times, I have the recipe memorized and it requires literally no effort!  The recipe was inspired from Penelope Casas’ One Pot Spanish.  Perhaps the bananas are more special when you eat them in Spain’s Canary Islands where they grow them until ripened.  But the ones that start out green from Dole work just fine for me!

Helado de Vainilla con Salsa Caliente de Platano

The Tapas party was a ton of fun as we were treated to tapas throughout the evening.  Asparagus wrapped with ham, traditional toasts topped with manchego cheese, olives, anchovies, piquillo peppers.  It turns out that the word tapa comes from the verb tapar (to cover) and Tapas (or the traditional toasts) were used to cover a glass of sherry at a bar so the flies wouldn’t take a swim. The bartender learned that serving food encouraged more drinking, so they came up with more savory snacks to serve their customers.

Pork and Raisin Empanadas before and after the oven.

Tapa plate with Tuna Brocheta, Pork & Raisin Empanada, Tortilla Espana, Lentil Salad and Ham-Filled Mushroom Caps

Tapas like our Ham-Filled Mushroom Caps, Marinated Tuna Brochetas prepared by the team of Libby and Mike, the Spanish Tortilla made by Karen and Marty and the Pork and Raisin Empanadas.  The Empanada team of Julie, Kate, Tracie and Vivienne had fun stuffing the small circles of dough with the pork and raisin mixture.  These were gone in a flash!  We enjoyed our Tapas while sipping down glasses of Sangria.

Marinated Tuna Brochetas ready for the grill.

Spanish Lentil Salad with Blue Cheese

To round out our meal, Pat, Julie and Gerry made us the traditional Lentil salad with blue cheese on the side. I love this salad cooked with onion & garlic for flavor and topped with ripe tomatoes, green and red pepper.  You cannot use American lentils for this dish, as they will mush together.  You need to find French, Spanish or Italian lentils, which stay whole when boiled for about 20 minutes.

Vanilla Ice Cream with Hot Banana & Chocolate Sauce

Chocolate sauce

  • 3 oz. good quality chocolate pieces
  • 1/4 cup cream
  • 1/4 cup butter

Banana Sauce

  • 1/4 cup butter
  • 2 Tbs brown sugar firmly packed
  • 1/4 tsp grated lemon zest
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 bananas, peeled and sliced
  • 2 Tbs Liqueur Gaetano or other liqueur or grappa
  • 2 cups vanilla ice cream
  • 1/4 cup toasted almonds

1. Make Chocolate Sauce:  Bring water in bottom of double boiler to a rapid boil.  Lower heat and place chocolate, cream and butter in top of double boiler.  Stir until smooth and set aside.

2. Make Banana Sauce. Melt butter in skillet over medium heat.  Add the sugar, lemon zest, cinnamon and nutmeg and stir. Add the banana slices to coat with sugar mixture for a minute.  Immediately add the liqueur.  Cook for a minute until sauce is thickened.  Immediately serve over ice cream.  Top with a little chocolate sauce and sprinkle with almond slices.

  • Servings: 4
  • Preparation Time: 10 minutes
  • Cooking Time: 3 minutes
  • Total Time: 13 minutes
  • 586 Calories per serving

February 29, 2012 at 2:50 pm 2 comments

Lighten up with Asian Cuisine

Green Papaya Salad is best with small Thai chilis

To lighten up our meals after the holidays, our mission at this cooking class was to learn how to use some fresh authentic Asian ingredients that we purchased at the Asian Superstore.  While we all eat Asian food at restaurants, seeing the raw ingredients and working with them was a new adventure.

Vietnamese Spring Rolls with Orange-Chili Sauce

After eating them in Little Saigon, we were all interested to make the Vietnamese Spring Rolls ourselves.  With rice paper wrappers in hand, the team of Karen, Georgia and Ina assembled their ingredients before beginning the production line of rolling up the spring rolls.  Georgia got to work on the sauce made of sake, orange juice and sweet chile sauce. (more…)

January 26, 2012 at 10:57 am 5 comments

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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