Posts tagged ‘pizza’

Throw a Pizza Party with a one-minute pizza dough.

Arugula Pizza IMG_7560 10-13Take a look at the fabulous pizzas we made in our Pizza Party Cooking Class! Armed with my one-minute Pizza dough recipe,  we sampled some creative new ideas to add to my pizza repertoire.

It’s difficult to say which was my favorite,  They were all delicious and beautiful works of art on a plate…or a pizza paddle. (more…)

October 24, 2013 at 9:23 am 2 comments

Pizza Party Cooking Class – October 9, 2013

Kurt with Pizza 9-12_edited-1There’s nothing that says P-A-R-T-Y more than Pizza.  Generally when we think of a casual at-home party, pizza is involved.  Rather than ordering in, learn how to make great pizza in your home oven and make the pizza-making the center of your party’s entertainment.  Whether you are cooking for four or many more, you will learn how to get the kids and your guests to help in making the meal. (more…)

September 17, 2013 at 9:20 am Leave a comment

Grilled Pizza…no oven mess and a crisp crust!

In preparation for our October 11, 2012 Pizza class, I’m thinking back to our August Garden to Table Cooking Class, when we made the most amazing pizza on the grill.  We used fresh summer vegetables, garden ripe tomatoes, arugula and fresh burrata cheese.  I found that this was a fresh new way to make pizza and not mess up your oven on top of it. (more…)

October 4, 2012 at 12:20 pm 3 comments

Pizza Cooking Class, October 11, 2012

Grilled Pizza from the Garden to Table Cooking Class

Pizza is America’s favorite food.  I don’t have documentation on this, but if I did my own survey, I think I could justify my case.  I think most American kids would choose pizza over the all-American hamburger and well, for us adults, if you put a piece of quality pizza in front of just about anyone, I can guarantee they will love it.   It’s our go-to quick meal dish.  It’s what we order when we don’t have time to cook.   It makes a perfect party dish.  It is customizable to fit anyone’s diet restrictions and yes, even the gluten-free now have a pizza crust available to them. (more…)

September 24, 2012 at 1:58 pm 1 comment

Celebrate the New Year with a Seabass Dinner Party!

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

The Autumn Dinner Party Table

The Autumn Dinner Party Table

My sweetie and I love to host dinner parties, connect personalities and people with same interests and try out new menus.  This fall we put a few parties on our calendar.  This party was by far the most precious!   Why!  Because I had a meeting at Anderson Seafoods to discuss an advertising program in the magazine I represent, La Cucina Italiana.  When I mentioned that I was a food blogger, he kindly offered to send me some very fine and fresh seafood for my dinner party that weekend.  I knew that my guests and I were going to enjoy something very special.  I’ve documented here the play by play of this precious cargo.

Anderson Packaging brings ice cold fish to my door!

Anderson Packaging brings ice cold fish to my door!

Alberto from Anderson Seafoods asked what I would like for my dinner party and I told him to surprise me.   When the box arrived, I couldn’t wait to see what was inside.  The packaging alone was impressive.  The seabass I found inside was ice cold from the dry ice that was still stingingly cold.

So now that I knew what I was serving for dinner the next day, I had to get to work on my menu.

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

Kalamata Olive, Feta Cheese and Pine Nut Flatbread

I had just completed my Fall pizza class, and I had some ingredients still around that would make a great flatbread, so that was going to be our appetizer.

Sweet Heirloom Tomatoes in our Caprese Salad

Sweet Heirloom Tomatoes in our Caprese Salad

The last of the fall heirloom tomatoes were at the farmers markets, so the Caprese Salad I’d been serving since August was definitely on the menu.   Then there was the main course.  Fall to me means butternut squash and mushrooms.

Porcini and Crimini Mushroom Sauce

Porcini and Crimini Mushroom Sauce

I had picked up some top quality dried porcini mushrooms from Far West Fungi on my travels to the Ferry Building in San Francisco, so I thought this would be my moment to put them to good use.  To stretch the intense taste of the porcini, I added some crimini mushrooms to the sauce that would top our precious seabass.

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

Seabass with Mushroom Sauce, Butternut Squash Puree and Sauteed Spinach

To round out my plate I would add some greens – spinach sauteed in olive oil would be perfect along with a garnish of crispy prosciutto.

Seabass off the grill, ready to go in the oven

Seabass off the grill, ready to go in the oven

This fish preparation would be delicious with any firm white fish. The technique of grilling the fish first, then finishing in the oven helps the fish cook evenly and prevents it from being overcooked.  Dessert was my Pumpkin Pecan Cheesecake I was testing for my Pie Classclick here to see the recipe.

Seabass with Porcini Mushroom Sauce

Seabass with Porcini Mushroom Sauce, Butternut Squash Puree, Sauteed Spinach and Crispy Proscuitto Garnish

  • 1 ounce dried porcini mushrooms
  • 2 Tbsp olive oil
  • 16 ounces crimini mushrooms or button mushrooms
  • 1 clove garlic, minced
  • 1 sprig thyme
  • 8 6 oz. portions sea bass or firm white fish
  • 1 Tbs olive oil

1. Soak dried porcini in 1 cup hot water in small bowl for 20 minutes or more.

2. Coat sea bass filets with olive oil and season with salt and pepper.  Set aside while you prepare the sauce.  Prepare grill and heat oven to 350°.

3. Slice crimini mushrooms.  Heat 2 T olive oil in skillet over medium-high heat.  Add crimini mushrooms.  Saute until mushrooms give off some liquid.

4. While mushrooms are cooking, drain porcini; reserve soaking liquid.  Coarsely chop the porcini and add to the skillet along with minced garlic and thyme.

5. Strain porcini soaking liquid through cheesecloth or coffee liner to remove any sediment.  Add to skillet.   Bring mushroom sauce to a boil and let liquid evaporate to reduce. When mixture begins to thicken, turn off heat.  Season with salt and pepper.

6. Grill seabass to obtain grill marks on each side of the fish portions.  Place on baking sheet and then into hot oven.  Prepare plates with side dishes and reheat mushroom sauce.  After about 8-10 minutes, remove fish from the oven and place on plate with side dishes.  Top the seabass with the mushroom sauce.

Servings: 8

December 24, 2011 at 9:04 am 1 comment

Make Pizza Dough in One Minute!



Sausage Mushroom Pizza

Sausage Mushroom Pizza

I don’t know anyone who doesn’t love pizza.  I guess that’s why our Pizza Class was a big success on Thursday, October 6. (more…)

October 14, 2011 at 9:51 am 7 comments

Pizza Cooking Class – October 6, 2011

Fig and Goat Cheese Pizza

Fig and Goat Cheese Pizza

In less than a month, my most requested class!  The Pizza Cooking Class will be
held on Thursday, October 6, 6:00 – 9:00 at the Holy Nativity Community Hall in

Pizza may be the most popular food we all eat! It’s versatile and you can put just
about anything on it. Our most popular class is back with more tricks! Come and
enjoy the party as we celebrate this fun, creative food. Young and old will enjoy this class where you will learn to make fresh pizza dough and top your pizza with your favorite toppings or experience some new ideas too. I just tested this Grilled Goat Cheese and Fig Pizza that was fresh, light and tasty. As always, we will enjoy our meal we made together with a glass of wine. Come experience Fresh Food in a Flash!!

Class fee $35 when you reserve by October 3, $40 at the door. Half price class fees
for children when accompanied by an adult. To reserve your spot, email Then write a check to Fresh Food in a Flash; mail it to Holy Nativity Episcopal Church, Cooking Class, 6700 West 83rd Street, Westchester, CA 90045 .

September 10, 2011 at 10:55 am Leave a comment

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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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