Feastivals Cooking School

In this spot we feature a recipe and tips each month, to help make your time spent in the kitchen that much more fun and productive. Here's a brief description of our other Cooking School offerings:

Ask The Chef  We are pleased to offer our services as you own private "Answer Chef."  You can email (feastivals@yahoo.com) to set up an appointment, then call in and ask all your culinary questions (wine too...) for a half-hour or hour.

The Custom Cooking Class: in your kitchen or ours, you will experience a hands-on class designed just for you. It can cover everything from shopping for ingredients to pairing with wines. Choose a one-on-one class, or invite a few friends to share. You call the shots!

The Cooking Class Party: created by Chef June in 1990, this concept has been widely copied! You invite your guests - we bring the recipes and ingredients -- you and your friends create and consume a custom dinner designed by YOU as your evening's entertainment. More details are as close as a click! E-mail us at feastivals@yahoo.com.

Cooking Classes across the Country: Chef June occasionally travels to cooking schools around the USA to teach one of her culinary specialties. Be sure to check the Calendar Page, or e-mail us at feastivals@yahoo.com to find out when she'll be in your area.

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THINGS WE LIKE

Big Girl Baking  

Big Girl Baking makes one of the best cheesecakes I have ever enjoyed. The texture is less dense than your typical New York Cheesecake, which for me, makes it easier on my tummy. The taste will tell you they use only the best ingredients. Maybe best of all, it comes as an personal cake. One will serve two persons after a big meal, or you can keep it all for yourself. It’s that good.

It gives me great pleasure to tell you this company that belongs to my neighbor, Jody Milano, and her sisters, Aimee and Regina. You can order from them online, or find them in the Westchester Farmers Market.

In addition to cheesecake, they offer a wide array of delicious cookies and biscotti. Of particular note is their Chocolate Sablé.

Recipe of the Month

Shrimp with Dandelion Greens

(It’s good served hot or cold.)
makes 4 main dish servings, 6 small plates

1 pound wild Gulf shrimp1/2 cup Dijon mustard
2 teaspoons Creole seasoning
2 large bunches Dandelion greens (you can sub Spinach or Swiss chard if you like)
1 medium onion, sliced thin
2 cloves of garlic, smashed and chopped
3 tablespoons extra virgin olive oil

1. Peel and devein the shrimp. I like to leave the tails on, but you can take them off if you want to.  Mix the mustard and Creole seasoning in a bowl large enough to hold all the shrimp, and add the prepared shrimp.  Toss with two forks to coat all the shrimp with the mustard mixture. Cover and refrigerate while you prepare the greens

2. Wash the greens very well in several changes of water.  Drain them well, but do not dry.  Heat a large skillet and add about 3 tablespoons of olive oil. (Go twice around the pan with the bottle.)  Add the onions, and cook until they have softened. Then add the garlic and the greens.   (Spinach will not take as long to cook as dandelions or Swiss chard.)  Cook until the greens have softened and decreased in volume in the pan (about 5 minutes).

3. Push the greens mixture to the sides of the pan leaving a space in the center. Add the shrimp in this spot.  Put a lid on the pan and allow the shrimp to steam for about 4 or 5 minutes. These shrimp are not huge, and don’t take long to cook through. That’s all you want to do to them

4. Use tongs to divide the greens between the service plates, and top the greens with a serving of shrimp.

Cookin' Jazz to Cook To

The Very Best of Diana Krall

If you like Diana, you will love this compilation of her "greatest hits," as well as the DVD. Both include previously recorded but unreleased cuts that make you wonder "What else of hers do they have under their hat over there at Verve?"

Teacher's Tip 

How Not to Boil Shrimp

Shrimp are America’s favorite seafood. One of the most outrageous oxymorons in cooking is “boiled shrimp.”

That’s something you want never to do.  If you actually boil shrimp, they will become rubbery.  So how do you cook them so that they’ll be perfectly done and have just a little crunch when you bite into them?

Start with a large pot of cold water.  Bring the water to a boil and add salt and/or whatever seasonings you want to impart to the shrimp (Old Bay seasoning is good).  When the water returns to a rollicking, frolicking boil, add the shrimp. Give the pot of shrimp one stir, put the lid on the pot and turn off the heat.

Now, set your kitchen timer for 5 to 8 minutes, depending on whether or not the shrimp went into the pot frozen.   When the timer rings, lift the lid, and drain the shrimp into a colander.  Set the colander immediately into a large bowl of ice to stop the cooking process.

You are now ready to peel and eat!  If you want to store the shrimp in the refrigerator, make sure you use a bowl with a tight fitting lid.

Winsome Wines

Serving Champagne

Champagne (along with other sparkling wines) is the most celebratory of beverages. Although Champagne can turn any day into a party, Americans have been conditioned to think it is only for "Special Occasions." Not necessarily so... It's the wine that goes with everything, so when in doubt, you cannot go wrong to choose a sparkling wine.

Pop! goes the cork... and the Champagne sprays all over the room. This scene belongs only in the movies. Good sparkling wines cost too much, and are too delicious to waste that way.

For starters, make sure your sparkling wine has been properly (and completely) chilled. Then, to open a bottle, remove the protective wrapper around the cork. Loosen the wire cage and remove it. Next, take a clean kitchen towel and place it over the top of the bottle. Hold the cork and towel in your auxiliary hand, and with your dominant hand, turn the BOTTLE! Point the cork away from you. It may take a moment or two, but the cork will soon dislodge (more gently) and discharge just a poof of gas. Then you can pour the golden liquid into your flute.

No, I'm not referring to a musical instrument! There are several glasses from which to serve Champagne and sparkling wines. The most common ones are the coupe and the flute. The coupe shaped glass (said to be modeled after a woman's breast!) is shallow and causes the bubbles to dissipate quickly. This kind of glass became famous in old movies, as it lent itself well to dramatic scenes of throwing Champagne into the protagonist's face. Although the coupe glass is again popular, for the best enjoyment of the beverage choose the long, slender stemmed glass known as a "flute."

Winery of the Month: Champagne Krug

Our featured winery is Champagne Krug. If you have never experienced this incomparable nectar, I can only say that it is indescribable. So, you must try it for yourself so you can see.

Champagne Krug was established in 1843 in Reims, by Johann-Joseph Krug from Mayence. He established the uncompromising philosophy and distinctive style that has been maintained through the generations. Krug is still a family-run winery. Remi Krug is the current President of Champagne Krug.

After enjoying Champagne for a long time, I was introduced to Champagne Krug only a few years ago. Krug falls into the category of rich, full-bodied Champagne that I prefer. Although its price will keep most of us from indulging very frequently, it provides a pleasure of the most divine order. I highly recommend that you treat yourself to some soon. A votre Sante!

"I tasted -- careless -- then--
I did not know the Wine
Came once a World--Did you?"
--Emily Dickinson

Recipe Archive

Leg of Lamb with Garlic Sauce

Everyone who has eaten this dish says it's the best Leg of Lamb they've ever tasted.  I agree, and I can verify that it’s the highlight of one of the most requested classes I have ever taught.  Use an instant-read thermometer to ensure you don't overcook the meat.  Lamb tastes best when it’s rare and juicy.

makes 6 [or so] servings (depends upon how many sides you serve with it)

1 5-pound leg of lamb, with the bone in
6 garlic cloves, slivered
12 anchovy fillets, coarsely chopped
5 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
Sea salt and freshly ground black pepper to taste

Garlic Sauce:
24 garlic cloves, peeled, left whole
1 cup dry red wine (such as Côte du Rhône)
2 tablespoons finely chopped parsley (preferably flat-leaf)

1.    Have your butcher prepare the meat by removing most of the fat and skin from the leg, and by removing most of the bare bone that protrudes from the leg.  If you want a slightly smaller leg, have him (or her!) shorten it from the hip end.  When you're ready to roast it, trim lamb of any excess fat.  Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy in each incision.  Finely chop the rosemary and thyme and mix the herbs with sea salt and pepper in a small bowl.  Rub the lamb with 2 tablespoons of olive oil, and the herb mixture.  Let it stand for 1 to 2 hours.
2.    Preheat oven to 425 degrees F.  Place the meat on a rack in a roasting pan, and cook, uncovered, for 20 minutes.  Reduce the heat to 350 degrees F. and cook for 40 to 45 minutes for medium rare lamb.  The temperature on an instant-read thermometer should register 130 degrees F.  (That's how it’s supposed to be!)
3.    Heat 1 tablespoon olive oil in a heavy skillet, and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft (don't let the edges get crisp -- or brown).  Set aside in a small bowl.
4.    Remove lamb to a warmed platter, and turn off the oven.  Cover meat with an aluminum foil tent and set it in the oven to keep warm while you prepare the sauce.   On top the stove, put wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third.  Add the reduced liquid to the garlic cloves.  Mash well with a fork, and add sea salt and pepper to taste.
5.    Slice the lamb and grind some fresh black pepper over it.  Spoon on the sauce, and sprinkle it all with freshly chopped parsley.

BTW:  If you live anywhere near an Italian butcher, buy your lamb for this dish from him!  The Italian-style leg will have the long bone left intact, and it allows for an extremely attractive presentation not possible with the standard American cut.

Wine Tip:    There are two wines that pair magnificently with this dish.  Not surprisingly, they both come from Provence:  Châteauneuf-du-Pape (there are so MANY yummy ‘03’s out there now!) and Bandol Rouge (I love those from Domaine Tempier inordinately!)  If you are on a budget, a Côte du Rhône will do admirably.

Pasta Ee Fagiole Ee Scarola
(Soup with Beans, Bow Ties and Escarole)

I love soup any time of year, but especially in Fall and Winter.  Soup is extremely versatile.  Soup is a great first course for a formal dinner, or, especially hearty soups such as this one are a one-dish meal, when paired with a crisp salad and a hearty bread

makes 8 main course or 12-16 starter serving

1 large red onion, chopped
2 large garlic cloves, chopped
4 tablespoons olive oil
1 1/2 pounds (shelled) fresh shell (Cranberry) beans (or 1 pound dried white beans, soaked overnight)
1 1/2 pounds prosciutto end piece, chopped (bribe it from your Italian deli man!)
4 cups chicken stock (preferably homemade)
2 cups cold water
1 teaspoon rubbed sage
2 teaspoons sea salt
1/3 teaspoon red pepper flakes
16 fresh basil leaves, torn
Freshly ground pepper
2 pounds escarole, shredded

1. SautE onion and garlic in olive oil until limp and translucent.
2. Add everything else but the escarole to the onion mixture.   Bring to the boil and simmer for 1 hour over medium heat.
3. Add 2 pounds escarole, shredded.   Bring back to the boil and turn the heat off.
4. Just before serving, cook 1 pound of farfalle (bowties) separately.   Add to hot soup.
   

Serve with grated Parmigiano or Pecorino cheese to sprinkle on top

Teacheris Tip:    I recently learned Italians call Cranberry Beans  Borlotti Beans.  If you can find them dried, they will make your soup prettier than the white beans

Wine Tip:    A young Barbera diAsti or a Montepulciano diAbruzzo would be an appropriate accompaniment to this delicious meal in a bowl.

City Ribs

Almost everyone loves to eat ribs, but if you live in the city, you very likely have no place to cook out-of-doors. This recipe could be made on a grill, but is really designed to be cooked indoors, started on the cooktop and finished in the oven, using a ridged grill pan and heavy-duty aluminum foil. This recipe serves 2 to 4 people, depending upon how much meat you have. I prefer "country-style" ribs because they are meatier, but you can use baby back ribs if you prefer. The marinade recipe was a gift from my friend Chemayne Valdez. I turned it into a sauce, as well!

1 pound country-style pork ribs per person
Marinade (see below)
2 tablespoons extra-thick tomato paste (imported from Italy, it comes in a tube)
1/2 cup red table wine

Marinade:
1 cup balsamic vinegar
1/4 cup low-sodium tamari sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
2 tablespoons top-quality Dijon mustard
1/4 cup fresh lime juice

1. Blend marinade ingredients together in a bowl or large measuring cup.
2. Cut the ribs into serving-sized pieces and place in a large zip-lock freezer bag. Pour the marinade over the meat and zip the bag. Allow the meat to marinate in the refrigerator for at least 2 hours, or as long as overnight.
3. Remove the meat from the refrigerator about 30 minutes before you're ready to start cooking to allow it to come to room temperature. Carefully remove the meat from the zip lock bag, reserving all the marinade in the bag. Dry the ribs on paper towels.
4. Heat the oven to 400 degrees F. Pour the remaining marinade from the bag into a small saucepan. Over low heat, bring the marinade to a boil. In a small bowl, blend the tomato paste and wine. Add this mixture to the boiling marinade. Allow the mixture to simmer until reduced and fairly thick. Taste and season with salt and pepper to taste.
5. Spray the grill pan well with vegetable oil. (I use a Misto.) Place the grill pan on a burner and have a large piece of heavy-duty aluminum foil ready.
6. Season the ribs well with salt and pepper and place them in the hot pan, "pretty side" down. Cook until nicely browned. Turn the ribs over and spoon some of the sauce liberally on the ribs. Cover the pan with the foil, shiny side in, and place in the preheated oven for 20 minutes.
7. Using a mitten on the pan handle, remove the pan from the oven, and turn the ribs over. Add more sauce. Cover again and bake for 20 minutes more. Remove from oven and allow ribs to rest for 5 to 10 minutes before serving. BE CAREFUL! That handle is HOT!

Falafel-Crusted Salmon on a Bed of Spinach

This is a "restaurant-style" dish that is easy to make at home. It's a very popular choice for my Cooking Class Parties, because almost everyone likes salmon. Everyone also wants to be able to present an impressive and delicious meal to family and friends with as little effort as possible.

makes 6 servings

2 salmon fillets, about 1 pound each, skin removed
Dijon mustard
1 cup "Fantastic Falafel" mix
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground cumin
Extra virgin olive oil (to film the pan)
2 additional tablespoons extra virgin olive oil
1 medium sized onion, chopped
2 bags (10 ounces each) fresh spinach, stemmed, well washed and dried
3 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
4 tablespoons balsamic vinegar

1. Cut each salmon fillet into 3 equal servings. Put a thin coat of mustard on top of each piece.
2. In a small flat bowl or plate, blend falafel mix with pepper and cumin. Place both the fish and falafel plates near your cooking surface.
3. Film a large non-stick skillet with the olive oil over medium-high heat. Dip the mustard side of each piece of salmon in the falafel mixture. Shake off excess and place in the hot oil, crumb-side down. Cook until almost done (and well browned) before turning the pieces over (about 4 minutes). Cook about 4 more minutes. Remove to a warm platter and keep warm.
4. Add about 2 tablespoons olive oil to the skillet and sautE the onion until soft (about 4 minutes). Add the garlic and ginger and sautE briefly. Add the well-dried spinach to the pan and cook until wilted. When the spinach is almost dry, add the balsamic vinegar and toss gently to coat the spinach.
5. Divide the spinach among 6 individual plates and arrange the salmon on top. Serve at once.

Caramelized Fig Tart with Raspberries

When I was a child in Chicago, I never saw nor tasted a fresh fig.  Iim sure they mustive been growing in California even then, they just didnit travel very far.  Nowadays I live in New York, and right now, every street-corner vendor has baskets of succulent Black Mission figs on his cart.  Their season is short, so I take every opportunity I can to enjoy them.  This tart is truly one of lifeis simple pleasures.  Itis very easy to make.  I hope you will!

makes six individual tarts or one 10-inch tart

one recipe Sweet Pastry (see Teacheris Tip section below)
1/3 cup seedless raspberry purEe or conserves, thinned with 1 tablespoon Balsamic vinegar or Raspberry liqueur
18 - 24 fresh figs, depending on their size -- I prefer the Black Mission figs, but the green ones are also delicious (Allow 4 whole figs per serving for each tart.)

1 pint fresh raspberries
2 tablespoons balsamic vinegar
Confectioners sugar for topping

1. Preheat oven to 350 degrees F.  Line the tart shells with pie weights and bake completely.  Cool.
2. Rinse and dry fresh figs, and cut each one in half, lengthwise.  Spread a thin layer of the raspberry purEe on each shell, then arrange in a single layer atop the raspberry purEe, cut sides up.  The fig halves should fill the tart shell without crowding.  Sprinkle lightly with balsamic vinegar and powder thickly with sifted confectioners' sugar.
3. Preheat broiler on highest setting.  Place tart(s) on a rack about 2 inches below the flame of the preheated broiler for about 5 minutes, or just until the sugar has caramelized.  DON'T BURN!!!  Chill. Serve scattered with fresh raspberries and clouds of sweetened whipped cream.

Teacheris Tips:    1. Only fresh figs will work for this recipe.
2. The number of figs youill need will vary with their size, and whether youire making one large or several smaller tarts.
When figs are ripe, theyire very delicate, so wash and dry them with care.  Remove the stems before cutting them in half lengthwise.

French Vanilla Ice Cream

My favorite person to cook for regularly asserts that this is the best Vanilla Ice Cream in the world.  Make sure you use top quality ingredients to ensure that you have the same great results.

makes about 1 1/2 quarts

1 vanilla bean
2 cups whole milk
3/4 cups sugar
4 teaspoons flour
1/4 teaspoon fine sea salt
2 extra large eggs
1 teaspoon Bourbon Madagascar vanilla extract (the vanilla I prefer for all desserts)
2 cups light cream

1. Split the vanilla bean lengthwise and use the tip of a small sharp knife to scrape out the seeds.  Add the bean and the seeds to the milk in the top of a double boiler. Scald the milk mixture.
2. Mix sugar, flour and salt.  Add the hot milk, stirring constantly, and return to the double boiler.  Stir over boiling water until thickened.
3. Beat the eggs and add a small portion of the hot mixture.  Return to the remaining hot mixture and cook, stirring occasionally until the mixture coats a metal spoon.  Chill thoroughly.
4. Add the vanilla extract and cream, and freeze in a hand-crank or electric freezer, following the instructions given with either.

Teacheris Tips:    1. Make the ice cream up to step 4 and refrigerate it overnight.  The next day, itis a snap to add the cream and churn it to perfect consistency.  Do let it iset upi in the freezer for several hours before serving so the flavor reaches its peak.

Veal Chops with CrEme Fraiche Sauce

These veal chops are a delicious way to celebrate a loved one's birthday. If you can find really thick ones, try slicing them as in Step 5 below.

makes 6 servings

3 large loin veal chops, about 1 pound each
3/4 teaspoon Spanish paprika
flour for dredging the veal chops
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
3 garlic cloves, crushed
1/2 cup Tawny Port
1 1/4 cups crEme fraEche
Sea salt and freshly ground black pepper

1. Mix together the salt, pepper and paprika. Rub the chops well with this mixture, then dredge them in the flour, shaking off the excess very well.
2. In a deep, heavy sautE pan with a tight fitting lid, heat the oil and butter together over medium high heat. When the foam from the butter subsides, add the chops and sautE for about 2 minutes on each side.
3. Reduce the heat to low. Add onions and garlic, stirring well. Cover the pan and cook the chops for 15 minutes on each side.
4. Remove the chops from the pan. Place them on a large plate covered loosely with aluminum foil to keep them warm. Add the Port to the mixture remaining in the pan, and boil until the mixture is reduced to a syrup. Stir in the crEme fraEche, and boil the sauce, stirring constantly, for 1 minute, until it is thickened. Taste, and correct seasonings.
5. Now, place the veal on a cutting board. (If there are any juices remaining on the plate, stir them into the sauce.) Cut the veal on the diagonal into thin slices, discarding the bones. Divide the meat between 6 warmed dinner plates, and strain the sauce over each serving.

Scallop Mousse with Fresh Basil

This yummy mousse is the epitome of "smooth." It's easy to do a day or two ahead Try it for your next party, either as an hors d'oeuvre or a plated first course, when you want something just a little different, but really smooth and not too wild. Serve it with your favorite sparkling wine

makes 4 to 6 plated first course servings -- (or about 20 "baby" scallops for passed hors d'oeuvre, or fills one copper scallop shell for a stationary selection on a cocktail buffet)

1 E pounds scallops (may be sea, bay or cape scallops), poached and cooled
1 tablespoon chopped fresh chives
1 large shallot, chopped
3 tablespoons chopped fresh basil
1 envelope unflavored gelatin, dissolved in E cup dry French Vermouth
Ecup homemade mayonnaise made with fresh lime juice
2/3 cup crEme fraEche (or sour cream)
Eteaspoon sea salt
a few grinds of fresh white pepper
6 drops hot pepper sauce

1. In the food processor fitted with the metal blade, chop the basil fine. Remove and set aside.
2. With the motor running, drop the chives and shallot through the feed tube, and process until very finely chopped. Add mayonnaise and pulse three times to mix. Now add all the ingredients except the basil and the gelatin mixture, and pulse five or six times to incorporate well, then process until smooth.
3. Add basil and gelatin mixture, and pulse several times, to blend thoroughly.
4. Pour or spoon mixture into the prepared mold(s) you have chosen. [Use miniature Madeleine pans for the really tiny scallops that fit on crackers.]
5. Chill until firm, about 1 E hours minimum for the large mold. (The "babies" take almost no time at all!)
6. Unmold onto appropriate serving dish, and garnish with fresh basil leaves or sprigs. (I like to serve the "babies" on a Bremner wafer, on top of a small basil leaf.)

Coconut Pound Cake

makes 1 10-inch tube (or bundt) cake or 2 9x5-inch loaf cakes

1 pound unsalted butter
2 cups pure cane sugar
2 cups flour (divided in half)
6 extra large eggs
7 ounces shredded, unsweetened coconut (get it at the health-food store)
1 teaspoon pure vanilla extract

1. Preheat the oven to 350 degrees F. Make sure the rack is in the center of the oven. Grease and flour a 10-inch tube pan. (I use a bundt pan.)
2. Cream butter and sugar until light and fluffy.
3. Add one cup flour and beat some more.
4. Meanwhile, add the vanilla to the eggs (in a separate bowl). Then add eggs one at a time to batter, beating well after each addition.
5. Now mix coconut with the remaining one cup flour and add to batter, using a wooden spoon to incorporate. Pour into desired pan(s).
6 Bake about 45 minutes to one hour. Be sure to test with a cake tester or long toothpick to be sure it comes out clean when inserted in the center of the cake. [If it doesn't come out clean, leave it in a few minutes longer!]

The glaze:
1 cup sugar
1/2 cup water
1 teaspoon pure extract (almond or vanilla--be inspired)

1. Combine sugar and water and simmer for 10 minutes. Remove from heat and add extract. Glaze is now ready.
2. When cake comes out of the oven, poke holes through cake with skewers and pour on glaze while cake is warm <> while the cake is still in the pan. Don't remove the cake from the pan until it is completely cool.

Note: This cake is best 24 hours after baking. But it generally can't make it until then, so bake two and eat one warm and hold the other until the magic 24 hours are up! (quote from Carmen Cook)