Posts tagged ‘pork’

The Argonaut newspaper features our Los Angeles cooking classes.

The Argonaut Newspaper serves Westchester to Santa Monica neighborhoods in Los Angeles.

The Argonaut Newspaper serves Westside neighborhoods in Los Angeles.

Patricia Rose travels the world through her Westchester cooking classes.  That’s what the Argonaut newspaper wrote after interviewing me for the story in this week’s issue serving the local Westchester to Santa Monica audience in the Los Angeles area.

Dishes with a dash of culture.

Dishes with a dash of culture.

I was thrilled to have our cooking classes at the Holy Nativity Community Hall featured this week in the Argonaut newspaper.  Have a look.   http://argonautnews.com/dishes-with-a-dash-of-culture/  The picture in the story came from our Soups, Stews and Bread class last January. (more…)

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February 3, 2014 at 9:21 am Leave a comment

Easy Barbecue Ribs top Summer Favorites

Ribs stacked 7-12I tried to drive into Costco on the 3rd of July and quickly realized I would not find a parking space, so I left asap.  What was I thinking!  I wanted to purchase some ribs to make on the weekend – not for the 4th.  So I went back on the 5th after things had calmed down to get a package of Swift Premium St. Louis-style ribs to make these almost famous Best-Ever ribs that I found in Bon Appetit magazine.  Watch out Famous Dave’s!  If you love pork ribs and want them fast, you’ve gotta try these.  10-20 minutes prep time and 3 hours in the oven. (more…)

July 8, 2013 at 9:40 am 2 comments

20 Minutes to Best-Ever Barbecued Ribs**

I am always suspect of a recipe that calls itself Best-Ever anything…plus I get weak in the knees for great barbecue, but I am now sold!  I read the Best-Ever Barbecued Ribs recipe that was on the cover of the July issue of Bon Appetit and I was mainly attracted to how easy the recipe would be to make in our Summertime Cooking Class.  The class is only three hours long, so we needed a ribs recipe that would be quick and easy.   **Even though the ribs took 2-3 hours in the oven, I was not daunted.  I reasoned that I could do the simple prep by applying the dry rub to the ribs and have them in the oven as my students were arriving to class.  Then they could finish up the job during the class. (more…)

August 14, 2012 at 10:16 am 4 comments

A Tamale Party – Fresh Food in a Flash Style!

Tamale Assembly 3 4-12_edited-1May 5 is Cinco de Mayo – a Mexican Celebration Day here in Southern California.  Here’s an idea! Have a Tamale Party!  A Tamale Making Party is so much fun!  Start with freshly prepared masa and some margaritas!  You can’t go wrong! (more…)

April 26, 2012 at 11:45 am 12 comments

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

Barbecue Pork Sliders = Summer Cooking Class hit

Barbecue Pork Sliders

Barbecue Pork Sliders

I’ve been in lazy summer vacation mode during the month of July.  Following the Summer Entertaining Cooking Class on July 7, I took off for a few chilly days in San Francisco and then a few warm days sailing to Catalina Island.  Isn’t summer great?  Now I’m longing for some of the dishes we created at the Summer Entertaining Cooking class on lucky 7-7-11 like the Quick Barbecue Pork Sliders.   I plan to recreate these at a friend’s backyard barbecue next weekend.     I’ve been reviewing the photos from our cooking class and as always the teams pulled together an amazing and delicious meal for all of us.

Gerry & Christine with Peruvian Ceviche

Gerry & Christine with Peruvian Ceviche

Here’s a window into what we made – Border Grill’s Peruvian Ceviche with Pickled Red Onions made by the mother and daughter team, Gerry & Christine.  Umm-ummm!   I had tasted this twice at the restaurant and kept dreaming about it.  Now I can’t wait to make this dish again.  We used Pacific flounder from the Westchester Farmer’s Market, which Tropical Seafoods confirms is a sustainable fish.

Border Grill's Peruvian Ceviche with Pickled Red Onions

Border Grill’s Peruvian Ceviche with Pickled Red Onions

Mary Sue Milliken and Susan Feniger of Border Grill, who lent me their recipe for our cooking class, have been big supporters of making sure we don’t deplete our ocean’s fish and suggest that you visit the Monterey Bay Aquarium’s http://www.seafoodwatch.org/ right on their recipe. (more…)

July 25, 2011 at 8:42 pm 2 comments

Springing in a Perfect Festive Evening!

Spring Entertaining Class

Spring Entertaining Class

Spring has Sprung! Our Spring Entertaining Dinner Party could not have been more festive and delicious.

Table Settings

Table Settings

Hannah, our adorable sous chef and flower girl, had our table decked out with spring flowers that she arranged in lavender Easter baskets trimmed with Easter grass found at the 99 cent store and white napkins tied up with daffodils and ribbon.   (more…)

April 5, 2011 at 12:25 pm 3 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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