Chef/Restauranteur and longtime friend, Mark Tarbell of Tarbell’s Restaurant, was the guest teacher at Les Gourmettes on Monday and Tuesday nights. His menu was inspired, fun, and delicious. The first course was Frico with Smoked Paprika Aioli.
Frico, is an Italian savory food, typical of Friuli, in the northeastern tip of Italy, which consists of a thin crisp wafer of shredded cheese, baked or fried until crisp. The customary cheeses used include Montasio, Parmesan or mozzarella. Mark used Montasio cheese, but Parmesan is easier to find and works just as well.
February 26, 2014 4 Comments
We don’t enjoy going out to dinner on Valentine’s Day.
It’s overcrowded, the service isn’t always the best and working in the food industry, I can not relax and enjoy myself knowing that the restaurant is desperate for you to finish and leave so they can sit their next reservation.
Since Valentine’s was on a Friday this year, it made it easy to go out for our Valentine’s celebration on Saturday night instead. We wisely chose Bink’s Scottsdale.
Dinner was, of course, fantastic. The one thing I had that I thought I might be able to recreate was the Queen’s Affinity Cocktail. The menu said that it was made with Bombay Sapphire, Orgeat, and muddled Lemon and Mint.
Before I made the cocktail at home, I had to figure out what the heck orgeat is and then find out where to buy it or how to make it.
Orgeat is pronounced “or-zsa” – “zsa” as in Zsa Zsa Gabor.
After some research, it appeared that orgeat should be easy enough to find at any liquor store. I also learned that homemade orgeat is far superior to store-bought. As a result, I made my own.
First I shall share with you a recipe for my Queen’s Affinity Cocktail Knockoff and then for the Homemade Orgeat.
February 24, 2014 2 Comments
On Tuesday night at Les Gourmettes Cooking School, we had two very charming gentlemen teach a class on Burmese cooking. Robert Carmack and Morrison Polkinghorne also happen to be the authors of The Burma Cookbook – Recipes from the Land of a Million Pagodas.
The class was not only informative and delicious but really fun – thanks to Robert and Morrison and their exceptionally outgoing and fun personalities.
For dessert they made one of the most popular of all Burmese desserts, a semolina cake. Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings and couscous.
The book is beautiful, the guys were great and the cake was sublime.
February 20, 2014 No Comments
Valentine’s Day is Friday. Are you ready? Maybe this decadent chocolate dessert will get you in the mood.
Barbara Fenzl taught this recipe during the last semester of classes at Les Gourmettes Cooking School. It is too creative, beautiful and delicious to not share with you. <3
February 10, 2014 2 Comments
Yesterday I told you that I’d give you some ideas on what to do with those leftover polenta trimmings you accumulated when you made the Polenta Pesto Bruschetta.
Idea numero uno is these “easier than easy” polenta croutons.
After you look at the recipe, be sure to go to the end of the post to see some of the delicious food I enjoyed at my Les Dames d’Escoffier meeting yesterday. Oh my!
September 10, 2013 3 Comments
My mentor, boss, and sweet friend of nearly 25 years, Barbara Fenzl, celebrated her birthday last Saturday. She was traveling at the time, so I celebrated with her yesterday.
We didn’t take a photo together, so I’m posting this vintage picture of Barb, Jacques Pepin, and me… one of my all time favorites. And it is the perfect picture to post since I bought her a vintage item as her gift.
Do you know what it is?
Does “les fromages de la ferme” or “Aux bons Fromages” give you a clue?
August 9, 2013 6 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
The lucky students received the added bonus of Barbara Fenzl’s delicious Squash Blossom Quesadillas at the start of the class.
Once again, I was on the happy receiving end of a basket full of goodies! I brought them home and made Ricotta Stuffed Squash Blossoms, intending to share the recipe here.
Then I discovered that I’ve already posted the recipe, nearly to the day, two years ago. CLICK HERE to see.
Of course, with that many squash blossoms, I also had to make Barb’s fabulous and super easy quesadillas!
May 6, 2013 2 Comments
On Monday, Chef Beau MacMillan from Sanctuary on Camelback Mountain was the guest instructor at Les Gourmettes. The class and the menu were outstanding. This dessert was the crowning glory. Beau made a dense, not too sweet, polenta-pistachio cake, topped with olive oil cured strawberries and drizzled with a winning zinfandel-dried cherry syrup. Out of this world!
Since he brought pre-made individual cakes, I was the happy recipient of the cake batter he demonstrated for the class. My boys will be so happy with their dessert this coming weekend!
May 1, 2013 1 Comment
Last week Les Gourmettes owner, Barbara Fenzl, made this beautiful and delicious dessert for her classes. Everyone was wowed.
Meringues plus Berries and Cream. They made for a glorious presentation! Light, refreshing, and perfect for spring. This will continue to be the ultimate dessert throughout the upcoming summer months.
Orange Flower Water is one of the special ingredients. Although it is added to three different components of the recipe, less than 1/2 teaspoon is used in total.
Measure carefully and do not be tempted by the notion that if a little is good than more is better. Like Rose Water, Orange Flower Water is potent and if too much is added, your dessert will end up tasting like perfume. Not a good thing!
April 27, 2013 1 Comment