Posts tagged ‘shrimp’

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

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

Glazed Butterfly Shrimp for an Elegant Valentine Dinner Party

Glazed Butterfly Shrimp Cover 2-13Here’s an elegant recipe to serve your Valentine or the loves in your life at your next dinner party.  The Glazed Butterfly Shrimp is so easy to make and unbelievably delicious, you may be preparing an elegant meal a lot more often for your sweethearts…and that is not a bad thing!  I developed this delicious Glazed Butterfly Shrimp recipe because I had some Southern Comfort in the cupboard and wondered what I could make with it.  Southern Comfort is a sweetened spirit, so feel free to try other liquors or liqueurs with a little sweetness in its place.  Your guests will love this dish.  The butterflied shrimp are elegant on the plate, lined up with their tails all facing the same way to one side of the rice timbale.  The glaze on the shrimp is sweet, sticky, creamy and heavenly.  After you take the shrimp out of the skillet, you can add in some more milk or cream to round up the remaining sauce and ladle it around the plate. (more…)

February 14, 2013 at 8:03 am 2 comments

Elegant Valentine Dinner Cooking Class – Feb, 7, 2013

Glazed Butterfly Shrimp

Glazed Butterfly Shrimp

Would you like to make something special for your Valentine?  or would you like an easy menu for an Elegant Dinner Party?  This class will prepare you for a special event, right down to creating a beautiful plate for the sweethearts in your life.  Patricia K. Rose, of Fresh Food in a Flash, will lead this hands-on cooking class on Thursday, February 7, 2013, 6:00-9:00 at the Holy Nativity Community Hall in Westchester.  Once we complete the cooking, sit down and enjoy a meal you and your new friends made together with a glass of wine.  (more…)

January 16, 2013 at 10:53 am Leave a comment

Summertime & the Living is Easy Cooking Class – July 19, 2012

Boiled Shrimp with Remoulade Sauce

You cannot help but hum the music to these words “Summertime and the Living is Easy” from Porgy and Bess, which made its way back to a Broadway stage earlier this year. (more…)

June 26, 2012 at 9:37 am Leave a comment

Vietnamese Spring Rolls from Roy’s Restaurants

Vietnamese Spring Rolls

The Vietnamese Spring Rolls were very popular at our Asian Cooking Class and very easy to make too.  I think this may be my new “go to appetizer” for a dinner party.  You can put virtually anything into the spring roll wrappers and make up a wonderful quick and healthy bite as a passed appetizer. (more…)

February 11, 2012 at 7:55 pm 1 comment

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

An Adventure in Southern California’s Little Saigon

Purchasing Red Snapper at Thuan Phat Asian Superstore

Southern California boasts some great ethnic neighborhoods. Since we are cooking Asian at our cooking class this week, we ventured down to Little Saigon in Garden Grove on Saturday.    In less than an hour, we were transported into an Asian adventure.   Lunch was at Vietnamese favorite, Brodard Chateau. (more…)

January 12, 2012 at 6:30 pm 2 comments

Sailing and Cooking in Belize

Jeannea, Karen, Carolyn and Donna

Jeannea, Karen, Carolyn and Donna

There is no greater challenge of your cooking skills than when you are appointed a “ship’s cook” as I was on our bareboat charter of a 41 foot Beneteau sailboat out of Belize.   Our Moorings boat, “SS Tonic” set sail on April 9 out of Placencia.   With a boatload of food, no cookbooks and my own culinary training, my charge was to feed five hungry women in between sailing and snorkeling adventures for the next seven days.  We set sail with 2 pounds of shrimp, 10 T-bone steaks, 2 pounds of chicken, 3 pounds of snapper, 2 pounds of bacon, 5 packages of lunchmeat ham, 5 packages of american and cheddar cheese, 6 loaves of bread, 2 packages of bagels,  2 packages of pancake mix, 5 boxes of pasta, 3 ripe pineapples, 3 large papayas, a watermelon, a pile of bananas, green oranges,  lettuce, potatoes, carrots, cucumbers, a head of cabbage, broccoli, eggs .   This together with assorted condiments, snacks, juice and desserts filled out our larder.   I decided in Los Angeles to bring fresh herbs from my garden and yeast in my luggage, which proved to be smart thinking.  Wish I added my chef’s knife!  That and a quick bike ride to the local market in Placencia where I grabbed some fresh garlic, flour, EVOO and a bottle of local rum helped too…and thanks to Donna for snatching up some fresh ginger root before boarding.  For cooking, our galley had a two burner stove, a toaster sized oven and a BBQ attached to one of our rails. (more…)

April 19, 2011 at 3:48 pm 10 comments

Singapore Noodles with Shrimp and Garlic

Singapore noodles 3-11One of my favorite dishes from our Quick One-Dish Meals Cooking Class was the Singapore Noodles with Shrimp and Garlic.  Yum!  I can’t wait to try these again.  This recipe came to me from Martha Rose Shulman’s book, Ready When You Are.   (more…)

March 10, 2011 at 11:44 am 1 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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