Hooray Squash!

I've been waiting for this time of year for months now. I have had a craving for butternut squash and am very excited that it is now coming back into season. First squash recipe of the season:

Fettuccine with a Butternut Squash Cream Sauce
Serves 6-8

3 C Unbleached All Purpose Flour
1 t table salt
4 eggs
2# butternut squash, roasted
2 T butter
1 onion, diced
1 C half and half
1 C milk
1 oz shredded parmesan
1 T flat leaf parsley
1/4 t nutmeg
salt and pepper to taste

For the fettuccine:
On a flat work surface mound flour and then make a well in the middle. Sprinkle salt around flour. Crack eggs into a bowl, then put them into the well in the middle of the flour, making sure the flour walls are high enough to contain the eggs. With a fork lightly beat eggs and then slowly mix in flour until a soft dough forms. When there is a soft dough, mix in the rest of the flour. You should have a dry, hard dough, if it is sticky or moist add additional flour one tablespoon at a time. Knead the pasta dough for 8-12 minutes until it is soft and has a spring to the touch. Wrap in plastic and let rest for 30 minutes. After 30 minutes, cut dough into 8 equal pieces. Remove one piece and keep remaining covered. Form into a flat disk and pass through pasta roller at the widest setting. Pass through a second time at the next widest setting and then a third time at the third widest setting. Fold dough in thirds onto itself and repeat the process of passing it through the pasta roller 5-6 times or until the dough is soft and rubbery. When dough is desired consistency pass through pasta roller until it reaches the desired thickness, I do it until it is the third narrowest. Repeat for the remaining pasta dough. Use fettuccine cutter attachment on your pasta roller or cut noodles by hand to desired width. Heat about 6 qt of water to boiling and add salt. Cook noodles until done, about 2 minutes. Drain noodles and set aside.

For sauce:
Preheat oven to 425. Cut squash in half lengthwise and remove seeds. Drizzle olive oil on squash and place face down on sheet pan. Bake for 40 minutes. Remove from oven and allow to cool, then scoop out squash. Meanwhile in a sauce pan melt 2 T of butter and then add diced onion and sweat onions. When onions are translucent add half and half, milk and squash. Using immersion blender or transfer to a blender, blend until you have a smooth consistency. Transfer back to pan and heat until warm. Add nutmeg and season with salt and pepper. In a large bowl, toss hot noodles with sauce. Serve on plates and garnish with parsley.

Almond Joy Love

For my birthday this year I was given a Kitchen Aid Ice Cream maker attachment, so I have been playing with that lately, following some recipes and today, put together my own for an Almond Joy Ice Cream. Besides a few mechanical kinks that I am improving on, this ice cream turned out wonderful and is great for the hot weather that is still around us. Here is the recipe if you want to try it yourself!

Almond Joy Ice Cream

2 1/2 C Heavy Cream
1 1/2 C Coconut Milk
1 C Half and Half
8 Eggs
3/4 C Honey
1 t Vanilla
2 t Coconut Extract
1/2 t salt
1 T dark rum
1/2 C mini chocolate chips (more if you like more chocolate)
1/2 C sliced almonds

Heat half and half and coconut milk in a pan until just about boiling, stirring to make sure it doesn't scorch. In a separate bowl, beat eggs until lightly aerated, then whisk in honey. Slowly add hot half and half mix to eggs while constantly whisking. Do not add to quickly or eggs will scramble. Place egg mixture back into saucepan and heat until just about boiling stirring constantly (this is important, if you take a break from stirring, the eggs will scramble.) Remove from heat and run through fine mesh strainer into a large bowl to remove any egg that has cooked. Add heavy cream, vanilla, coconut extract, salt and rum and stir to combine. Wrap tightly and put in the refrigerator for at least 8 hours or until the mixture has completely cooled to fridge temp. Follow instructions for your ice cream maker, adding chocolate chips and almonds with two minutes left. Put in airtight container and freeze for another 4 hours to allow to set.

Spicy Tomato Soup

Living in a new town and finally getting around to post again. The farmer's markets are in full swing and have been providing me with wonderful produce this summer. The latest grab was a 1/2 bushel of tomatoes. After canning most of them, I simmered the remainder for about an hour to break down all of the tomatoes into a nice sauce consistency. The next question was what to do with it? Well lunch it was, so here my recipe for Spicy Tomato Soup:

2 T Extra virgin Olive Oil
1 Onion, sliced thin
1 Jalapeno, sliced thin
2 cloves garlic, minced
1 Stalk Celery, chopped
1/4 C dry sherry
2 C tomato sauce
1/3 C heavy cream
1/3 C water
1/3 C jasmine rice
salt, to taste
1 t dried basil
1 t dried oregano
1 T lemon juice

Heat the oil in a medium saucepan over medium high heat. Add onion, jalapeno and celery and cook until beginning to soften, about 5 minutes. Add garlic and saute for another minute. Add sherry and cook until moisture has reduced by about 2/3, about 3 minutes. Stir in tomato sauce, water and heavy cream. Add basil and oregano and bring to a simmer. Stir in rice and cover pot. Let simmer for 12 minutes. Add salt and lemon juice and serve!

Italian Corn on the Cob

Now that there are sweet corn stands popping up everywhere, this delicious treat goes to the top of my list of favorite foods. To spice up some grilled sweet corn (shuck it and put it directly on the grill, it caramelizes flavors, just turn it every 4 minutes to cook it completely), I like to do some compound butters to go with it. This one is a Tomato Basil Butter that goes great with the smokey flavors of grilled corn.

1 stick butter, softened
1 t salt
2 cloves garlic, smashed
2 T basil, chopped fine
3 T tomato paste
1/2 t black pepper

Combine all ingredients and spread on corn. Enjoy!

Chicken Curry

It's been a while since I posted a recipe, so here goes. This is one of my favorite Indian curries to make at home, simple and ingredients that I typically have around.

Chicken Curry

3 boneless chicken breasts
2 T oil
1 onion, diced
2 t minced garlic
2 t minced ginger
1 tomato, diced
6 T plain yogurt
2 T cilantro
1/4 C water
1 t cumin, ground
1 t coriander, ground
1 t turmeric
1 t crushed red pepper
1 t garam masala
1 t black pepper
2 t salt
2 t lemon juice

In a heavy skillet, heat oil and add diced chicken breasts. Cook chicken until brown and remove from pan. Add onion and cook over medium low heat until onion is completely translucent, about 15 minutes. Add ginger, garlic, cumin, coriander, turmeric, black pepper, 1 t salt, crushed red pepper and 2 T water. Stir to combine and cook for about 2 minutes. Add tomatoes, yogurt, 1 T cilantro and remaining water and salt. Sprinkle with garam masala and cover and simmer for 20 minutes. Add chicken back in along with lemon juice and remaining cilantro. Simmer uncovered for 5 minutes and serve over rice.

Cooking Quick and Easy Recipes

So last night was my first class, very exciting! Everything went very well and was focused around quick and easy recipes. In around three hours we prepared 5 dinner recipes pausing to discuss and enjoy them as we went along. In addition to showing the recipes we discussed how to adapt them and add variety, using them as a base recipe for other meals. There was also discussion about pairing wine and beer with the meals. The recipes prepared were Thai Green Curry, Mornay Sauce with Pasta, Chicken and Biscuits, Risotto Milanese and Moroccan Spiced Meatballs with Orange Couscous. I'll post more classes as I host them. Please feel free to contact me with questions about the recipes and how to set up your own classes.

Cheers!

The market's bounty

From the bounty of vegetables that we scored from the farmer's market yesterday we just made a great dinner that included Sauteed Swiss Chard and Turnip Gratin. Here is the recipes we followed:

1 bunch Swiss Chard, stems removed and chopped in 2" pieces
1 T Olive Oil
1 T butter
1 onion, cut halfwise and thinly sliced
1 clove garlic
Salt and Pepper to taste

In a large pan, heat olive oil and butter. Add onion and garlic and cook until onion is tender. Add stems and saute until tender, about 10 minutes. Add leaves, in bunches if necessary, stirring occasionally, cook covered until tender, about 6 minutes. Season with salt and pepper and serve.


1.5# Turnips, trimmed and thinly sliced
1/2 C cream
1/2 C parmesan, grated
1/4 C dill, fresh
2 T salt
1 T pepper
1/2 T cayenne
2 T butter

Preheat oven to 450 degrees. In 12" oven safe skillet, melt butter and cool. Add 1/3 of thinly sliced turnips, layering the bottom of the pan. Add 1/3 of the herbs and spices. Repeat two times. Cook, covered, over medium heat for 10 minutes or until turnips are lightly browned on bottom. Add cream and cook, covered for 15 minutes or until turnips are tender in the middle. Add parmesan in even layer on top and cook uncovered in oven for 10 - 15 minutes or until brown and bubbly. Let stand for five minutes before serving.

Picnic Chicken Salad

Here is a great chicken salad recipe that works great to pack up for a summer picnic. I would have done that myself this weekend, except it was forgotten in the refrigerator at home. Just had to have it for dinner when I got home!

1 # chicken breasts, shredded
2 stalks celery, diced
30 grapes, halved
1/4 C parsley chopped
1/3 C pecans, chopped
1/3 C mayonnaise
3 T white vinegar
3 T sugar
salt to taste
pepper to taste

In a bowl combine first five ingredients. In a second bowl mix together mayo, vinegar and sugar. Toss dressing with other ingredients and season with salt and pepper. Serve on bread with a slice of cheddar cheese.

American Craft Beer Week

In celebration of American Craft Beer week, May 17th - May 23rd, I have decided to post and cook a recipe for each day of the week. For anyone that wants to cook along, the recipes are posted below, make sure to read through all of the recipes, some call for overnight marinades. There is just one thing to remember, when having dinner all the recipes should be paired with the same beer that they are made with. Enjoy and post feedback if you try out the recipes!

Monday:
Thai PA Green Shrimp Curry
o 14 oz can unsweetened coconut milk, chilled
o 4 oz Founder’s Centennial IPA or other citrus/floral American IPA
o 2 t Thai green curry paste
o 1# shrimp, peeled and deveined
o 2 T Thai fish sauce
o 2 carrots, sliced into batons
o 1 red bell pepper, sliced thin
o 3/4 # baby spinach
o 3 T chopped cilantro
o 1 C jasmine rice
o 2 T butter
o 1 T Salt

Heat 3 C water, butter and salt to a boil. Stir in jasmine rice, cover and reduce to simmer. Cook about 20 minutes until water is just absorbed. Do not stir while cooking. When water has been absorbed, remove from heat and keep covered for at least 5 minutes, then fluff with a fork before serving.

In a heavy skillet or wok heat 1/3 C of coconut cream from top of coconut milk over moderate heat, stirring for about 2 to 3 minutes or until slightly thickened. Add IPA and curry paste and cook, whisking for about 1 minute. Add the shrimp and sauté the mixture over moderately high heat until the shrimp turns pink. Add the coconut milk and the fish sauce and simmer the mixture, uncovered, for about 1 minute, stirring occasionally until the shrimp are cooked through. Transfer the shrimp with a slotted spoon to a bowl. Add carrots and bell pepper to skilled and simmer for 5 minutes. Add the spinach, in batches, stirring until each batch is wilted, return the shrimp to the skillet and simmer the mixture for about 1 minute. Sprinkle the dish with coriander and serve it with rice.

Tuesday:
Grilled Raspberry Lime Chicken with Orange Couscous
o 12 oz Raspberry Lambic
o 2 oz Lime Juice plus one lime to garnish
o 2 sprigs mint
o 1 t Salt
o 1 t White Pepper
o 4 Chicken Breasts (5-8 oz each)
o 1 C couscous
o 3/4 C Orange juice
o 1 t cinnamon
o 1/2 t salt

In a ziploc bag place the chicken breasts, raspberry lambic, lime juice, mint, 1 t salt and white pepper. Toss so chicken is fully coated. Refrigerate overnight, turning over at least once.

Remove chicken from marinade and cook on hot grill, about 5 minutes a side, until juices run clear.

In a pan, bring 3/4 C Orange Juice and 1 C water with cinnamon and salt to a boil. Stir in couscous, cover and remove from heat. Let sit for at least 5 minutes. Serve couscous alongside chicken with lime wedges.


Wednesday:
Grilled Bratwurst with onions and sauerkraut
o 12 oz witbier
o 12 oz water
o 4 cardamom pods, crushed
o 3 cloves
o 1 small onion, julienned
o 3 T butter
o 8 oz sauerkraut
o 6 bratwurst, raw

In a medium saucepan over medium low, melt 2 T butter and add onions. Cook until onions caramelized, about 20 minutes. Add water and scrape bottom of pan so that all brown bits are removed. Add witbier, cardamom and cloves and bring to a boil. Add bratwurst and simmer for 20 minutes. Turn off heat and cool. Transfer all ingredients to an airtight container and refrigerate overnight.

Remove bratwurst from cooking liquid and grill until outside is caramelized. Strain onions out of cooking liquid, reserving ½ C liquid. Melt 1 T butter in pan, add reserved onions, reserved liquid and sauerkraut. Simmer for 20 minutes. Serve on top of bratwurst with whole grain mustard on a bun.

Thursday:
Three Mushroom Risotto
o 1 oz dried porcini mushrooms, sliced
o 5 oz shitake mushrooms, sliced
o 5 oz crimini mushrooms, sliced
o 1 large onion, diced
o 2 T olive oil
o 1 C Arborio rice
o 1 C Sand Creek Ulrich’s Dopplebock or other dark dopplebock
o 3 1/2 C Vegetable stock, heated
o 1/2 C Grated Parmesan-Reggiano
o Salt, to taste
o Pepper, to taste

Soak dried mushrooms in room temperature beer for 1 hour. Drain mushrooms from liquid, reserve liquid.

In large skillet, heat olive oil. Add onions and cook until softened. Add mushrooms, cook for 5 minutes or until softened. Add Arborio rice and cook until outside of rice kernel is translucent. Add reserved liquid from mushrooms and cook until almost all of the liquid is gone, stirring frequently. Add 1/2 C vegetable stock and cook until liquid evaporates, stirring frequently. Continue this process until all the liquid has been absorbed by the rice. Stir in parmesan and add salt and pepper to taste. Serve immediately.

Friday:
Cervesa Braised Pork Butt
o 1 T Coriander, ground
o 1 T Cumin, Ground
o 2 T Salt
o 1 T Black Pepper, ground
o 1 T Mustard seed, ground
o 2 T brown sugar
o 1 t cayenne pepper
o 3-4# pork butt
o 12 oz beer
o 3 oz lime juice
o 1 t coriander, ground
o 1/2 t cumin, ground
o 1/2 t salt
o 1 t black pepper, ground
o 1 t mustard seed, ground

Combine first 7 ingredients and rub all over pork. Place in roasting pan, cover and refrigerate overnight, up to 2 days. Heat oven to 225 degrees. Pour beer into bottom of roasting pan, cover with aluminum foil and roast in oven for 8-9 hours (however long your work day is). Pull out of oven and let cool for 1 hour on counter (or until it is cool enough to handle). Pull pork apart into bite size pieces. Mix lime juice, and last 5 spices in bowl. Toss with pork. Your may now cover and refrigerate for up to 7 days. To reheat, place desired amount in baking dish and heat, covered in a 400 degree oven for 30 minutes. Serve with rice and vegetables or on tortillas as burritos or tacos.

Saturday:
Grilled Filet Mignon with Kwak Mushrooms and Mashed Potatoes
o 2 – 8 oz tenderloin steaks
o 2 slices thick cut bacon
o 8 oz mushrooms
o 4 oz Pauwel Kwak
o 4 T butter
o 2 T flour
o salt, to taste
o pepper, to taste
o 3 medium red or Yukon gold potatoes, diced
o 1/4 C milk

Heat grill. Wrap tenderloin steaks in bacon, season each side with salt and pepper. Grill to desired temperature.
In 6 qt. pot add diced potatoes and fill pot 3/4 full of water. Add good amount of salt. Heat until boiling, cook until potatoes are fork tender, drain. Put pot back on burner, add 2 T butter and 1/4 C milk and heat until butter is melted. Add potatoes back in, mash and season with salt and pepper. Add more milk if needed to get the desired consistency.

Meanwhile in another pan, melt remaining butter and sauté mushrooms until they begin to brown. Add flour and stir until all liquid is absorbed. Cook 3-4 minutes until light golden brown color is achieved. Add Pauwel Kwak and bring to a simmer. Reduce heat to low and reserve until ready to serve, then spoon mushrooms over steak.

Sunday:
Beef and Broccoli in Stout Oyster Sauce
o 1# lean beef, cut into narrow strips
o Black pepper
o 3 T soy sauce
o 3 T + 3/4 C oatmeal stout
o 1 clove garlic, finely chopped
o 1 t crushed red pepper
o 1# fresh broccoli, chopped into bite size pieces
o 3 green onions
o 1 T corn starch
o 2 T oyster sauce
o 2 T cooking oil
o 1 1/2 C jasmine rice
o 2 T Butter
o 1 T Salt

Season the beef strips with black pepper. Combine beef, soy sauce, garlic, red pepper and 3 T stout in a Ziploc bag. Toss and marinate in fridge for at least one hour, up to overnight.

Prepare the vegetables and place them in a bowl near where you plan to cook.

Prepare the sauce by combining the remaining stout, oyster sauce and cornstarch in a small bowl. Stir until the cornstarch in completely dissolved.

Heat 3 C water, butter and salt to a boil. Stir in jasmine rice, cover and reduce to simmer. Cook about 20 minutes until water is just absorbed. Do not stir while cooking. When water has been absorbed, remove from heat and keep covered for at least 5 minutes, then fluff with a fork before serving.

Drain the beef and discard the marinade. Heat the oil in a wok or large skillet. When the oil is hot add the beef and stir-fry until it is cooked through.

Remove the meat from the skillet. Add the vegetables and stir-fry until the onions just turn tender. Add cooked beef and sauce. Stir to make sure the ingredients are coated with the sauce. Cook until sauce thickens.

Serve over the rice.

Hooray for Goat Cheese

Here is a fun little appetizer and pasta dish featuring some goat cheese.

Chevre Stuffed Peppers
4 oz soft chevre
1 sprig basil, chopped
Pinch of salt
Fresh ground pepper
24 Peppadew peppers

Mix cheese, basil, salt and pepper. Stuff mixture inside peppers and enjoy!



Purple Haze Fettucinne

1/2# Shrimp, peeled and deveined
1/2 C Sun-dried tomatoes, sliced
1 onion, julienned
1/4 C + 1 T extra virgin olive oil
2 cloves garlic, minced
1/8 C Basil chiffonade
4 oz Cypress Grove Purple Haze, brought to room temperature
8 oz Whole Wheat Fettucinne noodles
Salt, to taste
Pepper, to taste

In large stock pot, heat salted water to boiling. Cook fettuccine to just under al dente. Drain and set aside.

Meanwhile, in large skillet, heat 1 T olive oil over medium-high heat. Cook onion until it has softened. Add shrimp and cook until almost pink. Remove shrimp from pan. Add remaining olive oil, tomatoes, garlic and basil. Cook for 5 minutes over low heat. Then toss in shrimp and fettuccine. Toss to coat all noodles, season with salt and pepper. Cook until noodles are heated and shrimp has finished cooking. Turn of heat and crumble in goat cheese, toss with pasta. Serve with more basil as garnish.

Jajik - Cold Cucumber Soup

I had a request for the cold cucumber soup recipe that I used to serve at Haymarket. As that wasn't my own recipe and I don't want to give out others secrets, here is one that I enjoy.

Jajik
Serves 6
2 cucumbers, peeled and seeded
1 tomato, seeded
16 oz plain yogurt
1/2 C chopped mint
1/2 t cayenne pepper
salt to taste
white pepper to taste
ice water to thin the yogurt

Dice cucumbers and tomato. Combine all ingredients except water. Add water until you have your desired consistency. Refrigerate for 4 hours before serving. Garnish with mint sprig.

Mother's Day

Mother's Day is just around the corner and is traditionally one of the biggest restaurant days of the year. Well, why go out and pay for dinner along with a gift when you can give the gift of a home cooked meal? Here's a little menu that will give some great seasonal foods a showcase in an easy to cook Mother's Day menu:

Mixed Greens with Toasted Walnuts, Sun-dried Tomatoes, Brie and a White Wine Vinaigrette
Grilled Pork Tenderloin with a Lime Vinaigrette
Grilled Asparagus
Roasted Potatoes
Rhubarb Cobbler

Mixed Greens with Toasted Walnuts, Sun-dried Tomatoes and Brie
Serves 4 as starter salad
8 oz Mixed Greens
2 oz Toasted Walnuts
4 oz Sundried Tomatoes
4 oz Brie
1 T White Wine Vinegar
1 T Dry White Wine
1/4 t salt
1/4 t pepper
1/4 C Extra Virgin Olive Oil

In a bowl, toss together greens, walnuts and tomatoes. In a separate bowl whisk together vinegar, wine, salt and pepper. Slowly add olive oil until emulsified. Drizzle over greens and toss. Divide between four bowls and top with sliced Brie.

Grilled Pork Tenderloin with Lime Vinaigrette
Serves 4
1 1/2 # Pork Loin
1 T Coriander seed, ground
1 T Cumin seed, ground
1 T Yellow mustard seed, ground
3 T Kosher salt
1 T Black pepper, ground
2 T Brown sugar
Combine all spices and rub over tenderloin. Let sit in refrigerator for at least 2 hours, up to a day. To cook: Over hot grill, place just off the coals and cook for 7 minutes. Turn and cook for 7 more minutes. Check temperature, pull from grill when it has reached 140. Let rest for 10 minutes before slicing. Drizzle with vinaigrette.

Lime Vinaigrette
1 t Dijon Mustard
1 clove garlic, minced
1/4 t salt
1/4 t pepper
1 t cumin seed, ground
2 T lime juice
1/2 C extra virgin olive oil
Whisk together all ingredients, except olive oil. Slowly drizzle in olive oil until emulsified.

Grilled Asparagus
Serves 4
1 bunch of asparagus, pencil size (about 1#)
olive oil
salt
pepper

Clean asparagus and place on sheet pan. Drizzle with a small amount of extra virgin olive oil, kosher salt and fresh ground pepper. Toss so that all of the asparagus is coated in oil. Over hot grill, place asparagus in single layer. Cook about 3 minutes per side until asparagus is softened, but has a slight firmness to it. It should take about 8 minutes total.

Roasted Potatoes
4 medium large Yukon Gold potatoes, diced
3 T garlic powder
2 T kosher salt
3 T black pepper
1/8 C Extra Virgin Olive Oil
Toss all ingredients in a bowl and spread on a sheet pan. Roast in oven at 400 degrees for 35-45 minutes, stirring once at 20 minutes.

Rhubarb Cobbler
1 # Rhubarb, chopped
1/2 C brown sugar
2 T sweet white wine
1 T lemon juice
1 t cinnamon
1 C flour
1 C sugar
1 T baking powder
1/2 t salt
3/4 C milk
1 stick butter

Preheat oven to 350 degrees. In sauce pan, combine rhubarb, brown sugar, lemon juice and cinnamon. Cook until rhubarb has slightly softened and sugar is all dissolve. In separate bowl combine flour, sugar, baking powder and salt. Add milk and stir until it is a thick batter, if need add a dash more milk. Melt butter in 8x8 baking dish in oven. When butter is melted, pour in batter and do not stir. Then top gently spoon over rhubarb mixture and sprinkle the top with ground cinnamon. Bake for 30 - 45 minutes or until toothpick inserted into dough comes out clean. Serve warm with whipped cream.

Whipped Cream
8 oz Heavy whipping cream
2 T powdered sugar
1 t vanilla extract
Put metal bowl in freezer for 5 minutes. Remove and put in cream. Beat with hand mixer until it is slightly firm. Add sugar and vanilla and beat until stiff peaks form. Keep in refrigerator for up to 2 days.

Concept and a few recipes

To talk a little bit more about this concept: My goal is to show others how to cook from scratch on a daily basis and how to make cooking a habit, not a chore. I believe that cooking from scratch does many valuable things for people including bringing people closer when they cook together, improving your health by not eating processed materials and saving you money. Those are the three ideals that I would like to accomplish through this program. I aim to show recipes and methods that people can use with family and friends to cook home made meals. I aim to show people how to cook items that are healthy for them, improving how you feel emotionally and physically on a day to day basis. I aim to show people how to buy products that will cost them less money while providing great flavor. A few recipes that I believe in and will share in these classes include Thai Green Curry, Risotto Milanese, Slow Roasted Pulled Pork, Moroccan Couscous Salad, Roasted Potatoes, Seasonal Salsas and Guacamole, Indian Curries, Chicken and Tomato Pilaf, Shrimp and Grits, Stuffed Tomatoes, Italian Sausage, Pizza and much, much more.

Class list ideas

So I have a few ideas for class themes, so I would like to offer them up so people can have an idea of what you might be able to pick out before discussing classes with me.

Class Themes:
Mexican
Italian
Indian
SE Asian
German
American
Picnic
Barbecue
Desserts
Vegetarian

This just the tip of the iceberg, any suggestions and ideas will be taken and helped to design what you want out of your classes. As things roll along, I will post recipes that I will be offering in the classes.