Category — Classes
This is the final recipe from my Red, White & Blue holiday cooking class at Les Gourmettes. The summer provides three excellent chances to get together to celebrate our country; Memorial Day, Independence Day, and Labor Day. Invite friends over and enjoy!
Image via Country Living
The ingredient list for this chicken dish is lengthy, but please don’t let that scare you off. The marinade keeps the chicken juicy and is put together the night before.
The grill only needs to be manned for a few minutes, since the chicken is only “marked” on it… it is cooked through in the oven. This is a serious plus in Phoenix! The hottest 4th of July on record happened in 1989 when it reached 118°F. Manning a grill in that heat – no thank you! But if you live in a more moderate climate and you’d prefer to use the grill to cook the chicken through, that works too.
The BBQ sauce is sweet and tangy and is equally delicious used with shrimp, beef, or pork. It is an absolute delight.
I doubled the recipe for class, so you’ll notice I had to use two zip-lock bags to marinate in – the single recipe needs only one.
Image via Country Living
Patriot Picnic Menu
May 19, 2013 No Comments
This potato salad was the second side to my patriot menu. The entrée and full menu will follow, tomorrow.
Creamy Dijon & Dill Potato Salad
3 pounds Yukon gold potatoes, peeled and left whole
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoon fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 small red onion, peeled and diced
3 celery stalks, diced
1/3 cup tightly packed chopped fresh dill
Freshly ground black pepper
May 18, 2013 2 Comments
This is the dessert I made for the last class of my 3-week cooking series at Les Gourmettes Cooking School. The semester ended last night – it is officially summer for me. No more classes until September.
Since I made this during class, I don’t have any step-by-step photos for you, but the recipe is straight forward.
This is the perfect dessert for Memorial Day, Fourth of July, Labor Day, or honestly for any day of the week this summer. Enjoy!
May 16, 2013 5 Comments
On March 4, 1933, at his inaugural speech, newly elected U.S. President, Franklin Delano Roosevelt, uttered the now famous words, “The only thing we have to fear is fear itself!”
That was exactly 80 years and 1 day ago, today! This past week, that idea has proven to been very true for me.
For many months now I have been afraid of letting others in on a very difficult decision that I made.
I was afraid of letting people down.
I was fearful of peoples’ reaction.
I was afraid of possible backlash.
Turns out I was only afraid of fear – there was nothing to be fearful of after all!
On March 1st, I sent out an email to my entire mailing list and also posted it on the “Classes and Summer Camps” page over there on left side, at the top, of this page.
March 1, 2013
Dear Parents and Students,
After 18 years of teaching summer classes for kids, I have made a very difficult decision – it is time for me to retire.
I have gone back and forth with this since the end of classes last summer. This decision has not come easily. It is like losing a member of my family – letting it and all of you go is difficult. I know there will be disappointed parents and kids, and that is why my heart is heavy and what has made this so hard for me.
I have so enjoyed teaching your children these past 18 years. It has been my honor and my privilege to open my home kitchen to each and every one of them over the years. My own children grew up taking the classes and then eventually working for me and assisting my students in the kitchen. Your support, kindness and patronage have meant the world to me.
That support and interest is was what gave me the push I needed to start my own cooking blog over three years ago.
I will always treasure the memories made here at Les Petites Gourmettes and will continue teaching adult classes at Les Gourmettes in Phoenix. I’ll continue posting recipes, nearly daily, at LesPetitesGourmettes.com. I hope you’ll drop by and visit me there, and that the blog will continue to be a cooking resource for you for many years to come.
Best wishes and Godspeed,
Backlash? Not at all!
Love and kindness is what my students and their parents gave back to me. So much so, that I want to share their loving words with you and give them my eternal gratitude for being so kind and understanding. I’ve sprinkled this post with a generous amount of images from these last 18 years.
Additionally, for a very retro news video of our 3rd summer – go to the “In The News” page – over there on the top left. When you open the page, keep scrolling down until you get to a photo that is labeled “Old School”. Directly underneath that photo is a link that says Fox 10 News 1997… Check that out, it makes me smile. Such fond memories.
And now for those wonderful emails….
March 5, 2013 11 Comments
If you’ve read from this blog before, you most likely already know that I am NOT a baker. If I bake something, and it turns out, and I post it here, and I call it “my own” – you can rest assured that it is a fluke, a miracle, or a lie!
The exception, the fluke, if you will, is my carrot cake. I did “create” that. After making carrot cake after carrot cake over many years (and many years ago) I finally got a perfect carrot cake that I truly believe is the best you will ever have.
I do make a pretty mean cheesecake, but not because I’ve created anything new. But because I’ve discovered, while making many cheesecakes and by reading many other people’s opinions about cheesecake, and then stealing the best of their various ideas and putting them together, how to make a fool-proof cheesecake. My cheesecakes always turn out perfectly! For my three “must do” steps/tricks, go HERE.
Aside from that one cake and cheesecakes in general… I would no more be able to create a new and wonderful baked dessert than I would be able to take apart a car engine!
All that being said, I’ve found a woman, a blog, and a cookbook with pretty fantastic desserts! It’s called Sprinkle Bakes and I made the following Very Impressive, Very Beautifully Photographed, and Very Delicious cake from her very lovely blog for my cooking series last month.
In all honesty, I should just stop now and send you directly there. I’ve pared down her recipe to make it a bit more manageable, but I haven’t really changed it at all. Also, I should not post my photos, as they were taken with my iPhone at Les Gourmettes, in the rush of a cooking class for 16 students. Photos of food are not top priority in those moments. Cutting the cake and serving it to the lovely paying students, is! But I made the gorgeous decadent cake, so you shall suffer through my photos, then go over and see Sprinkle Bakes’ very professional photos and her very helpful step by step photos and be inspired and amazed!
Now, be prepared, not only is this cake a mouthful, so is the name of the cake!
On a quick side note: Congratulations to my friend, Larry Fitzgerald, who received a Man of the Year award yesterday. It is beyond well deserved. Now I wait for him to receive the overall NFL Man of the Year award when it is announced Super Bowl week. Fingers crossed. Larry lives up to his press, he truly is a wonderful man!
Oh, I almost forgot – Merry Christmas Eve! xoxo
December 24, 2012 1 Comment
How about a fun salad to celebrate that the world didn’t end yesterday?
Wild mushrooms and citrus may seem like a odd pairing, but they are delicious together, especially in this light and lovely salad where the mushrooms are grilled and the salad is garnished with a touch of goat cheese and toasted hazelnuts.
December 22, 2012 No Comments
Yesterday, I made it sound as though I may not be posting another recipe for a while. At least that is what I was thinking. But then I remembered that I still had a couple recipes in my back pocket. On December 5th, at the last class of my 3-week series at Les Gourmettes, four days before the fateful fall, and with the permission of my fabulous students, I took a bunch of photos during class with my iPhone.
Happily, I have those to share with you until I am able to cook again!
When I asked the class if they would mind if I took photos and they said to go ahead, I then asked if they would mind if I took photos of them too. I felt as though there was a little hesitation, so I said, “If you don’t want your picture included on the blog, just hold the recipes up in front of your face, and I’ll say that some of my students are very intent on reading their recipes.” Here is how they reacted to that suggestion!
Pranksters, each and every one of them! I love my students!
They are the sweetest people!
Each and every one of them!
The recipe calls for sweet potatoes to be cut into matchsticks.
To do so …
after peeling the potato,
cut in half,
then cut each half into 1/4-inch planks.
Stack the planks and cut into 1/2-inch matchsticks. It’s that easy!
December 21, 2012 No Comments
Today is the last day of the 2012 Summer Kid’s Cooking Classes – meaning yesterday was the last “Surprise Me Thursday” – which is the day we make cool stuff I found on Pinterest. How darn cute is this?
Rice Krispies Treats are one of my favorite things in the whole wide world, always have been, always will be. It takes all kinds of stupid willpower to avoid them at the ballpark when those vendors come down the aisles with a tray full of them. I am proud to say that I have never paid for a Rice Krispies Treat at Chase Field. Why pay for such a thing when they are the easiest things on earth to make at home? That being said, somehow I still have to fight the temptation to pay big bucks for one. I can tell you one thing, if they sold Rice Krispies Treats that looks like this, I’d buy one for sure!
June 29, 2012 5 Comments
Every week of summer cooking classes we take time out of the kitchen and gather round the table in the dining room to learn how to set a proper table.
Each student is given a Dinner plate, Salad fork, Meat fork, Dessert fork, Dessert spoon, Meat knife, and Soup spoon, Bread plate, Napkin, and Water glass (actually it holds lemonade each day).
Sometimes one or two students (usually returning from a couple weeks prior or sometimes as long ago as last summer) get it perfect as show above.
I use this mnemonic to help the kids remember how to set a proper table: The word “Right” has five letters, as do the words “spoon” “glass” and “knife”. So remember that the spoons, glasses, and knives all go on the right of the plate.
Likewise, the word “Left” has four letters, as does the word “fork”. Therefore forks go on the left of the plate.
To help remember which way the dessert fork and spoon face, just place them on the sides of the plate they naturally go on (spoon with 5 letters on the right and fork with four letters on the left) and slide them from there to up above the plate and they are naturally facing the way they belong.
Finally, if you have trouble remembering which bread plate and which drinking glass are yours at a crowded table, just do this: Make a lower case “b” with your left hand and a lower case “d” with your right hand. Hold them up in front of you. Your bread plate “b” is on your left. Your drink “d” is on your right.
June 27, 2012 8 Comments
This post should be called “Surprise Me Thursday – Part 4″ except we didn’t make this dessert on Thursday. No, we made it to serve 24 at our Teen Week graduation lunch on Friday. Although, I did find it on Pinterest… and originally I had planned to make it on a Thursday. Until, one of the students wrote down “Red Velvet Cake” on their menu suggestion card (which I have the teens fill out on Monday mornings), and I thought, “Hey this is the perfect opportunity to make those cute mason jar cakes I see daily all over Pinterest.” Two birds – One stone.
These are so delightful and oh so delectable, that they are now my “go to” party dessert!
By the way, we made the recipe twice to get 24 jar. You may double the frosting but don’t try to double the cake portion… instead, make two separate batches.
June 23, 2012 3 Comments