Posts tagged ‘Potato’

New England Clam Chowder

Clam Chowder

New England Clam Chowder

Who doesn’t love a good New England Clam Chowder. Creamy.  Salty, from the sea. Smooth, with chunks of meaty clams and the surprise as you bite into America’s favorite vegetable, the lowly potato. (more…)

Advertisements

February 4, 2014 at 9:02 am 3 comments

New Blush Celery debuts at Camp Blogaway

Camp Blogaway Group 550 5-13Food Bloggers gathered in the Big Bear Mountains east of Los Angeles for Camp Blogaway, a food bloggers camp and we all got to try out some cool new products. (more…)

June 7, 2013 at 2:19 pm 1 comment

Pakoras = Indian Veggies fried in a Garbanzo Bean Batter

Pakoras 4-13Pakoras were new to me.  They have the dreaded “fried” word in the directions, so I probably would have steered clear of them, had I not tasted them at the Samosa House first.  Our Guest Chef,  Zenith encouraged me to make these at our Indian Street Food class and I’m so glad she did.  They are delicious and different than most items that may rise up from the deep fryer. (more…)

April 26, 2013 at 9:32 am Leave a comment

Corn Chowder – Vegetarian, with Bacon or Salt Pork

Corn Chowder - Vegetarian, with Bacon or Pork Fat

I’ve made this Corn Chowder three times since the beginning of the new year. It’s that good!   I vary it a little each time.  That’s the beauty of it.  I can make it strictly vegetarian, which we did at our Soups, Stews & Bread class in January.  When I make it at home, I start with either bacon or bacon fat or salt pork.  I love the taste of bacon in soups! (more…)

February 19, 2013 at 8:57 am 2 comments

Tortilla Espana

Tortilla Espana, aka Spanish Tortilla

I am happy to claim the Tortilla Espana as my favorite tapa. The team of Karen and Marty did an excellent job bringing this recipe to life at our Tapas Cooking Class this month.

Inspired by The New Spanish Table cookbook, I have been working on my Spanish Tortilla recipe for a few years.  It is perfect now!   The key ingredients are Yukon Gold potatoes, eggs, onions and Mexican pork chorizo (I know – it’s not authentic, but it’s what makes this dish so good). If you want this dish to be vegan (if you eat eggs) or vegetarian, you can use a soyrizo – I like the Melissa’s brand over the El Burrito brand. I think the taste is far superior.  OK, back to why this dish is amazing.  First of all, this dish has nothing to do with Mexican tortillas, which is the bread of Mexico.  The Mexicans wrap everything in their tortillas to make tacos or burritos.   The Spanish Tortilla is an omelet – think Italian fritatta or maybe even an American hash – well not quite!  You can put a myriad of ingredients into the Spanish tortilla, but the most common are potatoes, onions and eggs.  This dish is served all over Spain at Tapas bars – the potatoes soak up all that Sangria and give you a good base for partying all night long!  My imagination is playing here! (more…)

February 25, 2012 at 5:34 pm 5 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

Slicing and Dicing is Delicious!

Onions 5-11I took my Knife Skills class some 16 years ago in UCLA Extension’s  Professional Cooking program.  It was the best class I have ever taken.  Why you ask?  Because learning to use a knife properly cut my cooking time to 1/3 of the time.  Once I learned to slice and dice properly, I had the freedom to create everything in a FLASH.  It was very liberating.  So…I was thrilled Wednesday night to share my Knife Skills with 16 other students in our Knife Skills Class at Holy Nativity’s Community Hall in Westchester. (more…)

May 9, 2011 at 4:51 pm 2 comments

Older Posts


Enter your email address to get more Fresh Food in a Flash posts.

Patricia K. Rose

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

Recent Posts

Categories

October Unprocessed 2012
October Unprocessed 2013
Camp

%d bloggers like this: