End of an Era

For over 8 years, I have taught at Great News here in San Diego.  The cooking school will close at the end of the month, and the store will close due to the retirement of the owner at the end of July.  At this point, I will not have a teaching venue here in my home town.

Although I am sad about this, my heart aches for the wonderful staff in the cooking school and the retail space who gave their heart and soul to make Great News such a special place for their customers.  My pal Phillis Carey and I are working on finding another space, and will keep you posted on where we will be. Here are a few of my favorite moments from the last 8 years.

Partnering with Specialty Produce to teach the Farmer's Market Box class has been a special time for me and my students.  I'm teaching my last FMB class this Thursday night, and have a feeling I'll lose it while I'm teaching, that's how special it's been.

Aside from the Farmer's Market Box, I look forward every year to the orgy of food, fun and frivolity at the Diva/Queen event that I do with Phillis Carey.  For 2 days over a weekend, the two of us, along with every assistant in the place, put out food from 2 different menus to 52 happy students each day.  It's a huge undertaking but we have so much fun together that it more than makes up for the aches and pains the next week.  Dressing up in tiaras,  funny shirts, or aprons, we never failed to get the holidays off to a great start.

Our first year

We have been blessed with some awesome assistants

Serving a lot of food

Phillis with her second favorite thing: butter.  Her first favorite is wine!

I LOVE this woman!

Chestnut roulade

Gorgeous

And, one year I taught this 4 days after I broke my shoulder; thanks to some amazing assistants we had a ball!

To all of you who came to classes, or bought my books,  I'm so grateful that you trusted me to teach you--you've been generous with your praise and I am touched beyond words that I've been able to do something that I truly love.  Not many people can say that, and for that I am so grateful.

Cooking Class

Chef Jurgen Kulli works beside 1 star Michelin chef Marco Gubiotti at Cucina in Foligno, about 10 minutes from Spello.  Marco normally teaches the cooking classes at Enoteca Properzio, but wasn't available on Monday, and Jurgen pinch hit for him teaching two students from Northern California some awesome dishes.

He first prepared the pasta; a favorite, Strangozzi which is served here in Umbria. The pasta is made with egg whites, not whole eggs---probably a throw back to the Cucina povera, or the cuisine of the poor. 

The pasta required a rest after the kneading, and so it was on to the pork tenderloin.

Removing the silverskin

Brown first before putting into the oven

Ready to roast

Salted cod with lentils from Castelucchio

Cooking the lentils

Onion, celery, lentil broth and Yukon gold potatoes with salted cod; this is pureed

A bit of onion, celery, and tomato are added to the cooked lentils

The finished dish; the cod is made into quenelles, and served over a bed of lentils, with sliced blueberries dressed with a bit of oil, vinegar, and salt

For the pasta amatriciana; chop up guanciale (cured pork jowl)

Saute with onion in olive oil with a bundle of sage and rosemary

Quartered fresh cherry tomatoes

Fresh pasta cooks in under 1 minute

Chopped fresh tomatoes simmer for no more than 5 minutes, toss in the cooked pasta and viola!

Pork roasted to perfection, served with mashed potatoes flavored with the juice of grated ginger and lemon zest, and a balsamic glaze.

Happy, full students with their teacher; a lovely day!

To schedule a cooking class at Enoteca Properzio, e-mail:  properzio@enoteche.it

On the Road Again

It's that time of year again, I'm out on the road visiting independent cooking schools, teaching cooking classes, sometimes 2 a day as I cross the mid-west, and then head to the East Coast.  I'm currently in Indiana visiting my son in Bloomington, home of the IU Hoosiers.  Ryan is an IU alum, and sports writer, and if I didn't plan these trips, I probably wouldn't get to see him as often as I do.  I spent last week in West Lafayette, IN at KitchenArt and CooksWares in Cincinnati. 

I'll be heading back to West Lafayette tomorrow for 2 more classes before heading East to Carlisle, PA and The Kitchen Shoppe, ending my book tour in Chapel Hill, NC at A Southern Season.  The theme for this fall's travels is pressure cooking; my book, The Easy Pressure Cooker Cookbook is out, and the students are loving the recipes, easy of use, and the food that comes out a pressure cooker. Risotto in 7 minutes without stirring?  I think I need that!

We all remember the stories about grandma's pressure cooker that exploded, and sent split peas showering everyone within a 2 mile radius; today's new slow cookers are sleek stainless steel pots, with so many safety features it's next to impossible to have anything go wrong. 

 So as I pack up my bags, and get ready for another day, I'll share this risotto recipe that is fast and fabulous from the pressure cooker, I hope you'll go into your local independent cooking school and ask about pressure cookers, and see if this isn't a piece of equipment that you need, I know I'm sold!

White Risotto

Serves 6

4 tablespoons unsalted butter

1 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 1/2 cups Carnaroli or Vialone Nano rice

1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth

3 1/2 cups chicken broth

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper (optional)

1/4 cup aged balsamic vinegar

Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium-high heat. Add the shallot and sauté for 1 minute, or until fragrant. Add the rice and toss to coat. Pour in the wine and broth and lock the lid in place. Cook at high pressure for 8 minutes.

Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape. Stir in the remaining 2 tablespoons of butter and the cheese. Taste the rice for seasoning, adding salt and pepper if necessary. Allow the rice to stand for 2 minutes and stir again. If the risotto is not quite cooked, give it another minute over medium heat. Serve in shallow bowls, and drizzle with some of the balsamic vinegar.

 Wishing you all a safe and happy Halloween from the crossroads of America.

La Cocina Que Canta (the Kitchen that sings)

So I arrived here on Saturday and was dying to see the 7 acre organic garden and the cooking school, and finally got my chance today as I was able to teach and pick produce for our class.   

 Rancho La Puerta is a magical place, and the cooking school is no exception; I teach in a lot of places and this one ranks at the top---although all the places I teach are pretty special, and the students are awesome, too.  

  My assistant today was Gabriella, best friend of one of my favorite assistants ever at Great News, and she reminds me of her as well---feeling at home in a strange kitchen is really what it’s all about and Gabriella did that for me, along with Eugenia, Alejandro, Celia, and Marisella.  Their names all sound like music when spoken! 

Outside the cooking school is the jewel of Rancho la Puerta; the 7 acres  of organic garden (Rancho Tres Estrellas) with fruits, vegetables, herbs and flowers---it is nothing short of spectacular!   

 

Salvador is the head gardener and his love for this garden and this place on earth makes the garden tour a highlight when you come here.  Our students got to pick lettuce, and strawberries for our meal.  

 

The days here at the Ranch could overwhelm you with all the activities that are offered there are so many options.  They tell you to choose what kind of week you want at the Ranch, and although I am working three days that I’m here, I’ve chosen to relax, and do things that will benefit my body, and mind, without making me exhausted

Walking around here is a such a pleasure, there is something new around every corner, whether it’s a family of quail scurrying into the chaparral, or the view down a winding path, each twist of the path leads you to something beautiful. 

So, there have been bird walks, back strengthening classes, photography workshops, massages, swimming, a labyrinth, and today teaching most of the day, which is a workout in itself! 

So, until tomorrow, wishing you a buenos noches from Rancho La Puerta y La Cocina Que Canta.