Cooking Classes for Foodies and Foodie Wannabes:

These classes are tasting portion dinner classes.  All classes include a wine paring/cocktail or something adventurous selected to complement the menu.

Saturday November 2, 2013 – Vietnamese

Bun Ga Nuong (Vietnamese rice noodles with chicken and vegetables)

Ca Kho To (Vietnamese clay pot fish with caramel sauce)

Sinh To Bo (Vietnamese avocado dessert milkshake)

Friday November 8, 2013 – Fresh Vegetarian Italian

Bruschetta with Fig & Walnut Anchoiade
Shaved Asparagus with Lemon Arugala and Parmigiano
Vegetarian Sicilian Penne Ala Puttanessca
Mixed Fruit Polenta Almond Crisp

Saturday November 16, 2013 – Middle Eastern Cuisine

Roasted Squash with Lemon Tahini Sauce
Dukkah Crusted Chicken Nuggets with Spiced Wild Blueberry Dip
Persian Cream Puffs with Rose Cardamom Glaze (Noon’e Chamei)
————————————————————————————————————-
Class time is approximate.
Weeknights – 6:30 PM to 9:00 PM – Hands on class with dinner. Recipes included.
Saturday and Sunday classes – 11:00 AM to 1:30 PM – Hands on class with full meal. Recipes included.

Price Structure (plus 13% HST):
Gratuities are appreciated.

Must be 18 years or older (depends on the class, ask for details)
$100.00 per person for a single class

Location: Yonge and Eglinton (close to subway). Details provided upon registration.

Payment / Cancellation Policy:

Unfortunately, there are no refunds for classes.

No changes are allowed if the class is missed. Feel free to send someone in your place.

As we rely on fresh ingredients, there may be menu substitutions.
Dates and locations may be subject to change.

Please use the form to register. Include: Your name, phone number, email address, date and name of desired class. Someone will contact you to confirm your seat.

cforms contact form by delicious:days

A number of my clients have been asking for gluten free menus lately. It’s tough on a person’s system to enjoy some wonderful cuisine and then realize, “oops…that claim of gluten free has really affected me”.  To ensure everyone who attends my classes has a satisfying and enjoyable experience, I make certain the experience is safe dining.

Some years ago I was holding an Indian class and developed a recipe for gluten free samosas. The group decided by consensus that the gluten free version was actually better tasting than the traditional version. We made two kinds. The problem occurred when the person who required gluten free read the package of the besan (chickpea flour) and realized it in fact was not totally gluten free. I thought I had purchased pure chickpea flour as I am a puritan and go to great lengths to scout out pure. But this time I had been mistaken. That was enough for me to learn to check and double check ingredients in packaged goods. This particular brand was purchased at a large Indian grocer with so many brands of chickpea flour. It was not an easy choice. I asked for assistance, but frustratingly to no avail.

I am profiling the gluten free samosa recipe because it was delicious. AND it is gluten free if you buy the right flour. Speaking of flour, I am also sharing a gluten free all purpose flour mix. To up the anti of the value of this post, I am also sharing a listing of gluten free products. This was given to me about 5 years ago by my niece and consulting dietitian Shauna Lindzon. Please make sure you consult with a dietitian prior to making food choices that can affect your well being and quality of life. No question, with so many choices in creating delicious recipes without gluten, if you need to…you can BE gluten free!

Gluten Free All Purpose Flour Mix

4 cups rice flour
1 1/3 cups potato starch
2/3 cup tapioca flour
4 teaspoons xanthan gum

1. Whisk together the flour ingredients.
2. Store in a dry place until needed.

Samosas (Indian baked potato pastries)
15 to 20 samosas

Filling

1/4 cup Oil
1/2 cup Onion, minced
1 tablespoon Gingerroot, minced
1 tablespoon Ground coriander
5 Russet potatoes, peeled, cooked and cooled
1 cup Peas
Salt and pepper to taste

1. Heat the 1 tablespoon oil in a saute pan over medium flame. Add the onions, ginger and coriander and sauté until the onions just start to brown, 4-5 minutes. Remove from heat.
2. Add the cooked potatoes to a large bowl and lightly mash with a large fork or potato masher. The potatoes should be mashed but still chunky. Stir in the sauteed onion mixture, peas and salt and pepper to taste.
3. Bring the cut sides of each wrapper together to form a cone. Moisten the edges with a little water and seal well with your fingers. Put about 2 tablespoons of filling into each cone. Fold down the of the wrapper dough and seal again with a little water. Repeat with the rest of the dough and filling and set the samosas on a baking sheet to dry, uncovered, for about 30 minutes.
4. Bake the samosas at 350 degrees F until browned and heated through. Serve with imli chatni or lemon wedges.

Imli Chatni – (Indian Tamarind Sauce)
Makes about 2 1/2 cups

2 tablespoons Tamarind pulp
1 cup Warm water
1/2 cup Brown sugar
1/2 cup Dates
1 1/2 teaspoons Ground cumin
1 teaspoon Ground ginger
1 teaspoon Garam masala (optional)
1/4 to 1/2 teaspoon Cayenne pepper
Salt to taste

1. Soak the tamarind pulp in the warm water for about 15 minutes to soften it up. Using the back of a fork, mash it into the water to dissolve the pulp. Strain through a sieve, discarding the fibers and seeds.
2. Add the tamarind water with the remaining of ingredients and puree in a blender. Adjust seasoning and serve.

Gluten Free Wrapper

1 cup chickpea (garbanzo bean, or besan) flour
1 cup brown rice flour
1/2 cup tapioca starch
1 cup coconut milk yogurt (found in local health food stores)
1/2 tsp salt

1. Mix all ingredients together until it forms a soft ball. Refrigerate if too soft to handle.
2. Divide dough into 8 balls. Divide each of those balls in half and roll each half into a circle.
3. Place 1/4 cup of filling in the middle of pastry round. Use a spatula to lift another pastry round and set it gently on top. Working gently with the dough, fold it up around the filling, pressing the seam carefully closed with wet fingers.
4. Carefully move each samosa onto a greased baking sheet and bake for 20-25 minutes at 350F until browned.  Can be deep fried as well…as shown in the picture.

GLUTEN FREE FOOD LIST
(Wheat free does not necessarily mean gluten free)

Baking Products

Magic Baking Powder
Pure Corn Starch
Lantic Icing Sugar
Hershey’s Chipits – Pure Semi-Sweet Chocolate Chips (Hershey’s Chipits Pure Milk Chocolate Chips are not guaranteed to be GF)
Kraft Baker’s Chocolate: Semi Sweet Chocolate; Sweet Chocolate; Semi Sweet Chocolate Chips; Semi Sweet Chocolate Mini Chips; Milk Chocolate Chips; White Chocolate Chips; White Chocolate one ounce squares; Butterscotch Chips; Unsweetend Chocolate; Bittersweet Chocolate one ounce squares
Cow Brand Arm and Hammer Baking Soda
El Peto Baking Soda
Certo Pectin Crystals for homemade jams and jellies
Beehive Golden Corn Syrup

Beverages

General

100% Pure Fruit juices – NOT THE FRUIT COCKTAILS/OR FRUIT BLENDS – I have not checked those
McCain’s juice boxes; McCain’s Junior Juice Boxes
Tropicana Orange Juice
Bottled water – unflavoured
Coke; diet coke
Sprite; diet sprite
Minute Maid Light lemonade (coke product)
Plain milk – NOT CHOCOLATE MILK, unless you’ve called manufacturer and checked to see if it is GF
Organic Meadows Chocolate Milk is GF
Sealtest Chocolate Milk
PC Organic Chocolate Milk
PC Chocolate Milk Mix
Koolaid Jammers – Strawberry/Kiwi (it’s the only one I have checked)
Koolaid Sugar Free Powdered Drink Mixes – all flavours – Kraft product so gluten will be listed on ingredients
YOP Yoplait Yogurt Drinks
Danone Petit Danimals Yogurt Drink
Parmalat Sensational Soy Beverages
Parmalat Sensational Soy Smoothies
PowerAde – made by CocaCola
Coffee (Thank God) – must check the flavoured coffees – could have gluten
Wine and spirits (Thank God) – must check flavoured spirits – flavouring is added after distillation process
PC Chai Tea and Green Tea

Second Cup Products

Brewed coffees, including flavoured
All teas
Chillers/smoothies
Hot chocolate (creamy, white, caramel and candy cane)
Carmelo Coretto
Moccaccino
Apple, cranberry and apple-orange cider
White Mocca
Crème Brulee Ristretto
Caffe Latte
Expressos
Icepresso Chiller (regular and flavoured)
Creamers

Starbucks

All beverages, including hot chocolate except the Java Chip Frappacino – has brownie in it

Breads and Crackers

Organic oven gluten free breads/buns and rolls
Glutino GF breads etc.
Kingsmill GF breads etc.
Quaker Rice Cakes – all flavours
Quaker Crispy Minis – all flavours except Wholegrain
Quaker Crispy Minis Tortillaz – all flavours
Quaker Crispy Soy – all flavours
Christie’s Rice Thins Sesame/Plain Crackers
Elco Sesame/Plain Rice Crackers
Mary’s Gourmet Crackers
Bi-Aglut Crackers

Cereal

PerkyO’s cereals –
Perky’s Nutty Rice
Nature’s Path Organic Crispy Rice
Bob’s Red Mills Mighty Tasty Hot Cereal
EnviroKidz Gorilla Balls/Panda Puffs
PC Organics Crunchy Corn

Condiments

Heinz Ketchup
French’s Prepared Mustards
French’s Worcestershire Sauce
French’s Honey Mustard
Cattleman’s Barbecue Sauce, except Honey Flavour
Frank’s Original RedHot Sauce/Frank Xtra RedHot Sauce
Frank’s RedHot Buffalo Wing Sauce
French’s Potato Sticks (Original flavour, barbecue flavor, cheesy cheddar)
Grey Poupon Dijon Mustard
LifeSource Yellow and Dijon Mustards
Hellman’s Sauce Style Mayonnaise Type Dressing
Hellman’s Sauce Style ½ Fat Mayonnaise Type Dressing
PC Sauce Style Mayonnaise Type Dressing

Candy

Hershey’s plain kisses
Skittles – all flavours (gluten/wheat will be on label if there is a change)
Starburst – all flavours(gluten/wheat will be on label if there is a change)
Cadbury Caramilk Chocolate Bars
Cadbury Crunchie Chocolate Bars
Cadbury Mini Eggs, Crème Eggs, Caramilk Eggs, Truffle Eggs
Dairy Milk Chocolate Bars
Nestle Aero chocolate bars
M&M’s – not the crispy M&M’s which have been discontinued (gluten/wheat will be on label if there is a change)
Snickers chocolate bars; note that Mars bars are NOT gf
Welch’s Fruit Snacks
Dare Real Fruit Minis Fruit Snacks
Reese’s Peanut Butter Cups
Fuzzy Peach Candies
Gummi Bears, Gummi Worms
Swedish Berries
Sour Patch Kids
Chicklet’s chewing gums
Trident chewing gums
Allen’s candy canes – all flavours

Dairy

Plain milk
Chocolate milk – see beverages
PC Fresh Churned Butter
Organic Meadows salted butter
Becel Magarine – regular and light
Eggs
YOP Yoplait Yogurt Drinks
Danone Petit Danimal Yogurt drink
Yoplait Yogurt Tubes
All Yoplait products
Source Yogurts – all flavours
Kraft Cheese Singles – all (check ingredients on occasion)
Kraft Cracker Barrel Cheeses ( all, including light cheeses)
Kraft 100% Parmesan and Parmesan Light and Kraft Grated Cheddar
Kraft Philadelphia Cream Cheese (Brick and Spreadable Cream Cheeses – all flavours including light – again, check the label in case of changes, Kraft will list gluten)
Kraft Cheese Whiz Process Cheese Product, Regular, Light and Tex-Mex
Tre Stelle Light Feta Cheese
Astro Jeunesse yogurts – all flavours
Nordica cottage cheese
Yoplait yogurt tubes
All PC No Name cheese strings/sticks
Kraft Hard Cheeses i.e. Cheddar, mozzarella, swiss. Colby (Black diamond cheese are not acceptable as they will not guarantee that their products are gluten free)
Chapman’s Original Ice Cream – must say Gluten Free on the box – the Chapman’s Ice Cream in the box is the one to look for
Chapman’s No Sugar Vanilla and Banana Frozen Yogurt
PC Candy Cane Chocolate Fudge Crackle Ice Cream
Kozy Shack Puddings
Kraft Jello-Pudding Snacks Delicious Duos: Chocolate/Vanilla; Caramel/Vanilla

Deli Meats/Prepared Meats

Baldwin Street Kosher Weiners –says GF on package
All PC and No Name Bacons
Pillars German Weiners
Mark’s sausages
Freybe sausages – Costco

Desserts/Sweet Treats

Kraft Jello Pudding Snacks Delicious Duos: Chocolate/Vanilla; Caramel/Vanilla; Chocolate Fudge/Rocky Road
Kraft Refrigerated Jello Gel Snacks
PC Creamy Caramel Puddings
Fireside Marshmallows
No Name Large Marshmallows
Kraft Jet Puffed Marshmallows
No Name Freeze Pops
PC Mini Frozen Fruit Bars
PC Fruit Bars – Blue Menu
Bob’s Red Mill Brownie Mix is delicious

Dressings

Renees Wellness Dressing – Fig Balsamic; Tuscan Italina; Roasted Garlic Caesar
Renees Naturally Light Greek Feta Mediterranean Dressing
Kraft Catalina; Creamy Cucumber; French, Greek with Feta & Oregano and Italian Salad Dressings – could be others, but I haven’t checked – Kraft lists wheat/gluten on their products

Fruits & Vegetables

All fresh fruits and vegetables – check labels of any canned goods

Jams/Jellies/Spreads

Philadelphia Cream cheese – as above under Dairy
Kraft Peanut Butter – all types
Kraft Pure Jams
PC Organics Raspberry fruit spread
PC Over 50% Fruit Jam Blueberry & Concord Grape (h/n checked other flavours)
ED Smith jams and jellies – most are gf – check label
Smuckers jams and jellies – most are gf – check label

Meat/Poultry/Fish

any fresh, plain, untreated meat, fish or poultry – prepared or processed meats, wieners, turkey, chicken are NOT acceptable UNLESS they specify on package that they are gluten free

Prepared Food

Ian’s Chicken Cutlettes (must say Gluten free on package) – Loblaws organic section
Ian’s breaded Fish sticks (must say gluten free on package) – Loblaws organic
Dr. Praeger’s Potato crusted fish fillets
Glutino 3 Cheese Macaroni and Cheese
S’Better Farms – Chicken Wings; Corn Dogs; Chicken Fingers; Chicken Breast dinners – can get them at a Loblaw’s with a good Kosher section – Bathurst and St. Clair

Sauces/Oils

Renees Creole Dijon Sauce
Kraft Regular B-Bque sauce
Kraft Seafood Cocktail Sauce, Tartar Sauce, Burger Sauce, Horseradish, Sandwich Spread
V-H Plum Sauce
V-H Soy Sauce
No Name Soya Sauce
Ragu Old World Original Tomato Sauce
100% Pure Maple Syrup
Beehive Corn Syrup
Vegetable Oil; Canola Oil; Olive Oil; Corn Oil
PC Splendido Balsamic Vinegar
PC Splendido Extra Virgin Olive Oil
PC Organic Aged White Vinegar
All distilled vinegars
Apple cider vinegar
PAM Canola Oil Cooking Spray
PAM Extra Virgin Olive Oil Cooking Spray
PC 100% Pure Maple Syrup
PC Sauce Style Mayonnaise Type Dressing
Hellman’s Light ½ the Fat Mayonnaise
Hellman’s Real Mayonnaise
Hunt’s Manwich Original Sloppy Joe Sauce

Snack Foods

Lay’s Potato Chips- regular (Frito Lay product) ****
Ruffles Potato Chips – regular (Frito Lay)
Fritos Original Corn Chips and Scoops (Frito Lay)
Cheetos Crunchy Cheese Flavoured Snack (Frito Lay)
Cheetos Puffs Cheese Flavoured Snacks (Frito Lay)
Doritos Zesty Cheese Flavoured Tortilla Chips (Frito Lay)
Smartfood White Cheddar Cheese Flavoured Popcorn (Fritos Lay)
Tostitos – Bite size rounds tortilla chips, Gold Tortilla Chips, Rounds Tortilla Chips (Frito Lay)
Quaker Rice Cakes – all flavours
Quaker Minis – all flavours except Wholegrain
Quaker Crispy Minis Tortillas – all flavours
Quaker Crispy Soy – all flavours
Christie Rice Thins Sesame Crackers
President’s Choice Organic Microwave Popcorn
Air popped popcorn
EnviroKidz Organic Crispy Rice Bars – variety of flavours (Loblaws Organic section)
EnviroKidz Organic Vanilla Animal Cookies
Bi-Aglut Crackers (Loblaws Organic section)
Glutino Pretzels (Loblaws Organic section)
Glutino Cookies – variety of flavours (Loblaws Organic section)
Lundberg Rice Chips – variety of flavours (Loblaws Organic section/Brunos)
Lundberg Rice Cakes
Enjoy Life snack bars – variety of flavours (Sick Kids Speciality Food Shop)
Glutano Lemon Cream/Chocolate Wafers (Loblaws Organic section)
EnviroKidz Gorilla Balls or Panda Puffs – these are cereals, but they make great snacks in a ziplock baggie

*** Frito Lay sent a list of their gluten free products updated as at 05/05/2006 with a note stating the following: “The above products do not contain gluten; however, they are produced on the same line as our products that do contain gluten. Although the lines are washed between batches, a slight residue may remain on the lines.”

Soups/Broths/other

Homemade broths and soups that are prepared without Gluten
Most commercially prepared soups contain gluten so check labels carefully
Heinz Baked Beans
Campbell’s Soup Ready to Use: Chicken Broth
Campbell’s Red & White Condensed: Chicken Broth; Chicken with Rice; Chicken with White & Wild Rice; Fiesta Tomato; Tomato with Basil & Oregano; Vegetable Broth with Onions
Campbell’s Ready to Serve: Fiesta Vegetable
Campbell’s Healthy Request: New England Clam Chowder
Campbell’s Chunky: Split Pea & Ham
Habitant: French Canadian Pea; Pea with Garden Vegetables; Pea with Smoked Ham
Gardennay: Butternut Squash; Golden Autumn Carrot; Herbed Tomato; Red Pepper Black Bean
Pacific Natural Foods soups in Tetra packs: creamy tomato; chicken broth, roasted red pepper and tomato
All Prego Products
All Pace Products
V8 Vegetable Cocktail

Spices/Herbs

McCormick Gourmet Spices are all GF
Be careful of other brands – especially Peppercorns as they are often dusted with flour
All fresh herbs and spices are GF
salt

Starches

potatoes – all kinds – sweet/white/red
gluten free breads – glutino brands are pretty good
Le Veneziane Corn Pasta
Schar brand pastas – must say gluten free – it’s an Italian brand – Loblaws
Tinkyada brand pastas – must say gluten free –
All kinds of rice
El Peto Gluten Free Pizza Crusts – Loblaws

Miscellaneous

Banana boat suntan lotion/Ombrelle Suntan Lotion
Centrum Junior Chewable Vitamins –Canadian brand only
Kirkland Children’s Chewable Vitamins -Costco
Children’s Advil products
Children’s Tylenol products
All Advil products
All Colgate Toothpastes
Orifer prenatal supplement
Fer-In-Sol Iron Liquid supplement
Crayola Washable Project Glue – all Crayola products except the Crayola play dough

IMPORTANT – ITEMS BELOW ARE NOT GLUTEN FREE *** anything that has Modified Food Starch may NOT be GF

Wheat
Oats are NOT GF
Spelt
Semolina
Kamut
Rye
Barley
Worcestershire Sauce
Most Soya sauces, unless it specifically says Gluten Free – not just Wheat free
Beer
Root Beer – check the label
Malt Vinegar
Peppercorns are often dusted with flour in the packaging process
Many barbeque sauces – i.e. Diana’s Sauces are NOT gluten free
Soups – most commercially prepared soups have gluten in them including Chicken Broth and Beef Broth – if these broths are used to make sauces then the sauce is NOT gluten free
Icing sugar often has gluten in it – Lantic Icing sugar is gluten free however
Licorice
Jelly Beans
Smarties
Any candies with nuts – usually the nuts are dusted with flour
Pretzels – unless they specifically say they are GF

ADDITIONAL THINGS TO BEWARE OF TO MAINTAIN GF DIET

Grilled restaurant food – gluten contaminated grill
Fried restaurant foods – gluten contaminated grease
Ground spices – wheat flour is sometimes used to prevent clumping (again all McCormick Gourmet Brand spices are GF)
Wheat bread crumbs in butter, jams, toaster, counter, peanut butter, plates, improperly cleaned baking pans

Cooking Classes for Foodies and Foodie Wannabes:

These classes are tasting portion dinner classes.  All classes include a wine paring/cocktail or something adventurous selected to complement the menu.

Friday October 4, 2013 – French Cuisine

Cremini Mushroom Tartlets
Fennel and Endive Slaw with Toasted Fennel Seed Citrus Dressing
Chicken Dijon
Pistachio Financiers

Friday October 11, 2013 – Indian Cuisine

Palak Paneer
Koftas in Fragrant Indian Spiced Tomato Yoghurt Curry
Chai Spiced Fragrant Rice
Coconut Pistachio Burfi

Saturday October 19, 2013 – Thai Cuisine

Thai Hot and Sour Coconut Chicken Soup
Thai Chicken and Watermelon Salad with Spicy Lemongrass Dressing
Quick Shrimp Pad Thai
Khao Neeo Mamuang — Sweet Coconut Milk Black Sticky Rice with Mangoes

Saturday October 26, 2013 – Tuscany Favourites (Vegetarian)

Roasted Bell Peppers Italian Medley with Feta on Crusty Artisan Bread
Fresh Citrus and Fennel Salad with Toasted Fennel Seeds
Tuscan Spinach and Ricotta Gnudi in Perfectomundo Tomato Sauce
Sher’s Anise Biscotti
————————————————————————————————————-
Class time is approximate.
Weeknights – 6:30 PM to 9:00 PM – Hands on class with dinner. Recipes included.
Saturday and Sunday classes – 11:00 AM to 1:30 PM – Hands on class with full meal. Recipes included.

Price Structure (plus 13% HST):
Gratuities are appreciated.

Must be 18 years or older (depends on the class, ask for details)
$100.00 per person for a single class

Location: Yonge and Eglinton (close to subway). Details provided upon registration.

Payment / Cancellation Policy:

Unfortunately, there are no refunds for classes.

No changes are allowed if the class is missed. Feel free to send someone in your place.

As we rely on fresh ingredients, there may be menu substitutions.
Dates and locations may be subject to change.

Please use the form to register. Include: Your name, phone number, email address, date and name of desired class. Someone will contact you to confirm your seat.

cforms contact form by delicious:days

Cooking Classes for Foodies and Foodie Wannabes:

These classes are tasting portion dinner classes.  All classes include a wine paring/cocktail or something adventurous selected to complement the menu.

Thursday September 12, 2013 – Southern Barbecue

Kentucky Blue Grass Salad
Favourite Fresh Tomato BBQ Sauced Chicken
Pecan Cinnamon Waffles
Mississippi Mud Pie

Saturday September 21, 2013 – Out to Brunch – Inspired by Gourmet Bobby Flay

Strawberry Pomegranate Smoothies
Lime n Black Pepper Buttermilk Biscuits (citrus honey compound butter)
Blue Corn Chip Crusted Crab cakes with Poached Eggs and Hollandaise
Mango glazed bacon

Saturday September 28, 2013 – Spanish Tapas

Spanish-Style Toast with Fresh Garlicky Tomato (Pan Con Tomate)
Murcian Mixed Spanish Vegetable Tortilla
Shrimp and Six Fragrant Spice Pickled Celery
Lemon Almond Cake with Cream Filling (Tarta de Santiago)
————————————————————————————————————-
Class time is approximate.
Weeknights – 6:30 PM to 9:00 PM – Hands on class with dinner. Recipes included.
Saturday and Sunday classes – 11:00 AM to 1:30 PM – Hands on class with full meal. Recipes included.

Price Structure (plus 13% HST):
Gratuities are appreciated.

Must be 18 years or older (depends on the class, ask for details)
$100.00 per person for a single class

Location: Yonge and Eglinton (close to subway). Details provided upon registration.

Payment / Cancellation Policy:

Unfortunately, there are no refunds for classes.

No changes are allowed if the class is missed. Feel free to send someone in your place.

As we rely on fresh ingredients, there may be menu substitutions.
Dates and locations may be subject to change.

Please use the form to register. Include: Your name, phone number, email address, date and name of desired class. Someone will contact you to confirm your seat.

cforms contact form by delicious:days

Cooking Classes for Foodies and Foodie Wannabes:

These classes are tasting portion dinner classes.  All classes include a wine paring/cocktail or something adventurous selected to complement the menu.

Saturday and Sunday classes start at 11:00 am unless otherwise specified or notified.

Saturday August 10, 2013 – Sanoma Valley Cuisine (Vegetarian)

Cauliflower Caponata (Walnuts, Celery, Drunken Cranberries and Calabrian Chili)
Corn Succotash with Beans, Peppers & Squash
Garden Zucchini Pizza with Garden Herb Pesto
Peach Almond Upside Down Cakes

Saturday August 31, 2013 – Chinese Cuisine

Siu Mai (Chinese steamed pork and shrimp dumplings)

Gung Bo Gai Ding (Chinese kung pao chicken with peanuts)

Liang Mian (Chinese cold sesame noodles)

Lemony Ginger Date & Nut Wontons

————————————————————————————————————-
Class time is approximate.
Weeknights – 6:30 PM to 9:00 PM – Hands on class with dinner. Recipes included.
Saturday and Sunday classes – 11:00 AM to 1:30 PM – Hands on class with full meal. Recipes included.

Price Structure (plus 13% HST):
Gratuities are appreciated.

Must be 18 years or older (depends on the class, ask for details)
$100.00 per person for a single class

Location: Yonge and Eglinton (close to subway). Details provided upon registration.

Payment / Cancellation Policy:

Unfortunately, there are no refunds for classes.

No changes are allowed if the class is missed. Feel free to send someone in your place.

As we rely on fresh ingredients, there may be menu substitutions.
Dates and locations may be subject to change.

Please use the form to register. Include: Your name, phone number, email address, date and name of desired class. Someone will contact you to confirm your seat.

cforms contact form by delicious:days

Cooking Classes for Foodies and Foodie Wannabes:

These classes are tasting portion dinner classes.  All classes include a wine paring/cocktail or something adventurous selected to complement the menu.

Saturday and Sunday classes start at 11:00 am unless otherwise specified or notified.

Friday July 5, 2013 – Rockin and Rolling Gnocchi Party

European Salad with Blue Cheese and Candied Pistachios
Sweet Potato Gnocchi in Creamy Caesar Sauce
Rich Baked Chocolate Puddings

Friday July 12, 2013 – Italiano Delicioso

Fresh and Light Minestrone with Summer Veg
Baked Pasta with Swiss Chard, Cremini, Fresh Mozzarella and Parmesan
Florentine Doughnuts with Vanilla Dipping Custard (Bomboloni con Crema di Vaniglia)

Saturday July 20, 2013 – Colombian Mixed Plate

Lobster Salad Filled Arepas (Gluten Free Corn Meal Buns)
Frijoles Negros (Black Beans)
Plantain Chips
Barras de Lima y Lavender (Lavender Lemon Bars)

Friday July 26, 2013 – Tastes of India – GLUTEN FREE

Stuffed Zucchini Boats with Corn Sauce
Sweet Spiced Prawn Curry (Chingri Malai)
Sweet Basmati Rice Pilaf (Bengali Pulao)
Cardamom Coconut Pistachio Rice Pudding
————————————————————————————————————-
Class time is approximate.
Weeknights – 6:30 PM to 9:00 PM – Hands on class with dinner. Recipes included.
Saturday and Sunday classes – 11:00 AM to 1:30 PM – Hands on class with full meal. Recipes included.

Price Structure (plus 13% HST):
Gratuities are appreciated.

Must be 18 years or older (depends on the class, ask for details)
$100.00 per person for a single class

Location: Yonge and Eglinton (close to subway). Details provided upon registration.

Payment / Cancellation Policy:

Unfortunately, there are no refunds for classes.

No changes are allowed if the class is missed. Feel free to send someone in your place.

As we rely on fresh ingredients, there may be menu substitutions.
Dates and locations may be subject to change.

Please use the form to register. Include: Your name, phone number, email address, date and name of desired class. Someone will contact you to confirm your seat.

cforms contact form by delicious:days

Last night my nephew accepted my invitation with the caveat that he must leave by 9:00 pm, tight project deadline.  He’s a true carnivore so I decided to cook a Baretta Organic beef flank steak.  In fact the majority of the ingredients were fresh organic produce.  The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut which is full of blood…meaning tasty and juicy.  It is a worked muscle so needs to be marinated then grilled, pan-fried, broiled, or braised for increased tenderness. This recipe uses roasting and braising in the marinade which makes for juicy.

The marinating process can’t be rushed.  So when I got home from shopping, I popped the steak into a bag with some honey, balsamic, soy etc…. and let it do it’s thing.  I placed the  potatoes and beets in the oven an hour before the guests arrived.  And 25 minutes before serving time, the steak went in with them.  The oven heat is high enough to take the crowd.  Everything was cooked to perfection.

The brightly coloured salad was fresh and inviting.  I had some croissants in the freezer to bake off while I was cutting the flank.  After sharing some Spanish red wine, Hecula 2009 Bodegas Castrano Monastrell, and fun conversation, nothing was left on the plates.  That’s how you know dinner was a success!  Either a success or after a day of sightseeing, working on projects, and preparing for job interviews the bunch were ravenous?

Savoury Roasted Honey Balsamic Flank Steak
Serves 4

2 pounds flank steak
½ small cooking onion, minced
1/3 cup balsamic vinegar
¼ cup honey
¼ cup dark soy sauce
freshly ground black pepper

1. Place steak in a large sealable heavy plastic bag.
2. Place all ingredients into the bag, and mix around to blend.
3. Marinate overnight or at least for 2 to 3 hours in refrigerator.
4. Turn bag over every hour, you want all parts of the steak to touch the marinade.
5. Remove steak from bag, season with freshly ground pepper and place in a roasting pan with the marinade.
6. In a 400 degree preheated oven, roast the steak for 25 minutes for medium.
7. Rest steak on a cutting board for 10 minutes to distribute juices and keep them in the steak.
8. Then cut thin slices across the grain at about a 45 degree angle.
9. Plate with a pouring of the juices on the individual servings.

Baked Potatoes with Parmesan Chive Sour Cream

4 medium sized Russet Potatoes
1 cup low fat organic sour cream
1/3 cup or more to taste, chives, thinly sliced
¼ cup parmesan cheese, microplaned

1. Make a long slit down the centre of each potato
2. Place in a preheated 400 degree oven
3. Bake for 1 hour
4. In the meantime, mix the sour cream, chives, parmesan and freshly ground pepper in small bowl.
5. When the potatoes come out hot, squeeze gently to open, place a generous dollop on each one and serve.

Baby Arugula Green Apples and Roasted Beet Salad with Toasted Sunflower Seed Dressing
Serves 4

6 cups baby arugula
half a large green apple, sliced very thin, you can use a mandoline if you have one
half a large beet, roast in the oven in foil – with potatoes, slice very thin
½ a large carrot, sliced very thin
¼ cup sunflower seeds, toasted
extra virgin olive oil
balsamic vinegar
coarse kosher salt and freshly ground pepper

1. Place the vegetables in a large bowl
2. Drizzle lightly with extra virgin olive oil and balsamic
3. Season with coarse kosher salt and freshly ground pepper
4. Gently mix to incorporate
5. Top with Toasted Sunflower Seeds

My neighbourhood Rowe Farms butcher and I had a nice long telephone chat the other day. I was looking for some osso bucco veal shanks to impress my nephew who loves them. I told my butcher that I didn’t feel right buying veal. It’s about the moral issues involved in farming and slaughtering young cattle. He said they didn’t carry veal products, but he then proceeded to say “People who eat lamb don’t seem to have any issues about that aspect, they don’t see that veal and lamb have the same situation”. Well he didn’t say it exactly in those words. But I heard his message. We both agreed that if we boycott veal, we should probably stop buying lamb too. Something to think about.

I try to buy meats that have been handled and slaughtered in a humane way. My philosophy is that we require meat in our diets. Not a whole lot of red meat. Stick to the pink, lean ones as part of a healthy diet regimen. Eat plenty of fish and seafood.  Treat yourself once in a while to meats you enjoy. It’s hard not to be hypocritical on these views when you are a foodie. Chefs are taught to use all parts of an animal that gave their lives to let you live. The food chain. I agree with that philosophy too. Are all animals fair game? Pun intended.

Children in Europe are socialized and witness to where meat actually comes from. I don’t mean at the grocery store like our kids are lead to believe. It seems there’s a respect for life, food, and family sharing. Mealtime is meant as a bonding experience. I like that philosophy too.

Last few shopping trips to Costco, I picked up a very inexpensive cut of veal. Have you ever tried a veal bottom blade roast? It is rolled and has just the perfect amount of fat for flavour. It needs to be braised for at least 3 hours, unless you have a pressure cooker. The last time I purchased the veal roast, I wanted to try something different. The first time I used chicken stock and wine as the braising liquid. It was delicious and light in flavour. This time I decided to kick up the flavour with a little more depth. Root beer anyone? Not just any root beer. I used Blue Sky Natural Soda, made with unprocessed cane sugar. It does not contain any artificial flavours, colours, caffeine, or preservatives. It still is sugar though. I only used a can for four people. Shouldn’t do too much damage. Everything in moderation. My recipe can be prepared and cooked in about an hour. The meat costs less than $12.00 at Costco. It serves 4 people with some leftovers for the chef’s lunch.

I am still deciding my stance on eating veal. My Mom, a wonderful cook, made it often. My childhood memories dictate it’s ok to consume once in a while. I don’t like the gamey taste of lamb so that’s a no brainer. The veal issue still weighs heavy on me. My Rowe Farms butcher had me meditating on the subject. For those who want to give it a try, here’s my outstanding recipe for flavourful Veal Bottom Blade Roast.

Root Beer and Wine Braise Veal Bottom Blade Roast

1 kg (2.2 lbs) Veal Bottom Blade Roast
1 tablespoon extra virgin olive oil
1 large onion, diced
6 large garlic cloves, sliced
1 large sprig rosemary
1 large sprig thyme
1 can Blue Sky Natural Soda
1/3 cup dry red wine
3 large carrots, large bite sized pieces
2 large parsnips, large bite sized pieces
1 sweet potato, large bit sized pieces
2 tablespoons cornstarch mixed with ¼ cup water to make a slurry (smooth)
coarse kosher salt and freshly ground pepper

1. Season Roast all over with coarse kosher salt and freshly ground pepper.
2. In a large pot or pressure cooker, heat oil and brown the roast on all sides.
3. Take roast out.
4. Add onions and sauté until just soft. Then add the garlic and rosemary. Stir for to combine flavours.
5. Add the root beer and wine to deglaze.
6. Place the roast back into the pot. Add the rest of the vegetables.
7. Bring to a boil. Then put into oven at 350 degrees F. And braise for 2 to 3 hours.
8. Periodically check liquid levels. Meat is done when tender ie.e a fork slides through the roast easily.
9. Take roast out to rest for 5 minutes.
10. Take vegetables out of the pot. Taste, and if necessary, season with coarse kosher salt and freshly ground pepper. Bring juices to a boil.
11. Add the cornstarch mixture and boil until just beginning to thicken.
12. Slice and serve roast and veggies with rich pan juices on top of rice, pasta, or mashed potatoes.

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Cooking Classes for Foodies and Foodie Wannabes:

These classes are tasting portion dinner classes.  All classes include a wine paring/cocktail or something adventurous selected to complement the menu.

Saturday and Sunday classes start at 11:00 am unless otherwise specified or notified.

Saturday June 1, 2013 – Modern Thai

Phyllo Spring Rolls with Indian Inspired Raspberry Chutney
Jean Georges’s Inspired Steamed Mussels with Lemongrass, Basil, Chilies, and Coconut Juice
Coconut Chicken with Lemon Basil Recipe, Inspired by James Oseland
Thai Bubble Tea with Tapioca Pearls from Scratch (chā fxng kạb phl mị)

Friday June 7, 2013 – Spanish Tapas

Spanish-Style Toast with Fresh Garlicky Tomato (Pan Con Tomate)
Murcian Mixed Spanish Vegetable Tortilla
Shrimp and Six Fragrant Spice Pickled Celery
Lemon Almond Cake with Cream Filling (Tarta de Santiago)

Saturday June 15, 2013 – Fusion Cuban

Crab Cake with Orange Papaya Mango Sauce
Avocado Salsa
Yuca con Garlic Mojo (Yucca root with garlic and lemon)
Plantain Pancakes with Lemon Coconut Curd

Friday June 21, 2013 – Modern Thai

Phyllo Spring Rolls with Indian Inspired Raspberry Chutney
Jean Georges’s Inspired Steamed Mussels with Lemongrass, Basil, Chilies, and Coconut Juice
Coconut Chicken with Lemon Basil Recipe, Inspired by James Oseland
Thai Bubble Tea with Tapioca Pearls from Scratch (chā fxng kạb phl mị)

Friday June 28, 2013 – Skinny Summer Gourmet

Roasted Corn Baked Cheese Dip
Garlicky Zucchini Ribbons (Fettuccini), Fresh herbs, Stone Fruit with Cashew Cream
Beer Bread with Sunflower Seeds
Lemon Pudding Cakes
————————————————————————————————————-
Class time is approximate.
Weeknights – 6:30 PM to 9:00 PM – Hands on class with dinner. Recipes included.
Saturday and Sunday classes – 11:00 AM to 1:30 PM – Hands on class with full meal. Recipes included.

Price Structure (plus 13% HST):
Gratuities are appreciated.

Must be 18 years or older (depends on the class, ask for details)
$100.00 per person for a single class

Location: Yonge and Eglinton (close to subway). Details provided upon registration.

Payment / Cancellation Policy:

Unfortunately, there are no refunds for classes.

No changes are allowed if the class is missed. Feel free to send someone in your place.

As we rely on fresh ingredients, there may be menu substitutions.
Dates and locations may be subject to change.

Please use the form to register. Include: Your name, phone number, email address, date and name of desired class. Someone will contact you to confirm your seat.

cforms contact form by delicious:days

Cooking Classes for Foodies and Foodie Wannabes:

These classes are tasting portion dinner classes.  All classes include a wine paring/cocktail or something adventurous selected to complement the menu.

Saturday and Sunday classes start at 11:00 am unless otherwise specified or notified.

Friday May 3, 2013 – Southwestern Cuisine

Chicken and Corn Soup with Chile-Mint Salsa
Lemony Southwestern Corn and Rice Salad
Beer-Marinated Flank Steak with Aji and Guacamole
Lemon Lime Layer Cake

Friday May 17, 2013 – French Bistro

Classic French Onion Tart
Fish and Vegetables in Papillote (Poisson et légumes en papillote)
Lemon Parsley Pecan Brown Rice Pilaf
Maple Squares with Walnuts and Poured Cream (Carré Érable et Noix)
————————————————————————————————————–
Class time is approximate.
Weeknights – 6:30 PM to 9:00 PM – Hands on class with dinner. Recipes included.
Saturday and Sunday classes – 11:00 AM to 1:30 PM – Hands on class with full meal. Recipes included.

Price Structure (plus 13% HST):
Gratuities are appreciated.

Must be 18 years or older (depends on the class, ask for details)
$100.00 per person for a single class

Location: Yonge and Eglinton (close to subway). Details provided upon registration.

Payment / Cancellation Policy:

Unfortunately, there are no refunds for classes.

No changes are allowed if the class is missed. Feel free to send someone in your place.

As we rely on fresh ingredients, there may be menu substitutions.
Dates and locations may be subject to change.

Please use the form to register. Include: Your name, phone number, email address, date and name of desired class. Someone will contact you to confirm your seat.

cforms contact form by delicious:days