Sunday, March 23, 2014

Cooking School

Last week the Farmer and I
had the privilege of attending a local
Cooking School - Relish Cooking Studio
 for a work related
fun evening with some of his corporate colleagues.





The Italian menu included:
Insalata Caprese
Spaghetti with Zucchini
Veal Saltimbocca
Sautéed Sweet Peppers
Sicilian Cannoli

This was a "hands on" class and we all
took part in the prep and cooking of the food.
We ate heartily after each
course was prepared!



The tasty salad on a bed of
Arugula
was finished 
with Maldon Sea Salt Flakes
and a drizzle of an award winning
Olive Oil - Otto EVO
The sweet tomatoes are grown in
a local green house.






Next we enjoyed the 
Pasta Course!
The spaghetti was a tasty
Basil spaghetti cooked to perfection,
topped with lightly fried
zucchini slices,
Fine Sea Salt,
grated Parmesan Cheese,
torn basil leaves, butter
and lemon wedges.
I may never use tomato sauce
on my spaghetti ever again!
It was that good.



Veal Saltimbocca was new to me
and this was the dish that 
we helped make. The veal was
pounded into thin rectangles,
topped with a slice of prosciutto,
some sage leaves, and shaved Parmesan cheese!
We then rolled each one up tightly and 
secured it with a toothpick.
The veal was sautéed in oil and butter
and the pan deglazed with Marsala Wine and
lemon juice. Oh, the wonderful flavour!
Not to be outdone was a side dish of sautéed 
peppers drizzled with sugar and cider vinegar
for an extra special taste.






The dessert was cannoli shells
stuffed with a lemony ricotta cheese
filling and dipped into chocolate
chipits - need I say more....








To top off this fantastic meal
we were served a small glass of Limoncello
which was handmade by the chefs.


This is a menu that we will be making again and again,
especially now that I have the farmer trained to pound out
the veal and roll up the Saltimbocca - in fact
we made it today for Sunday Dinner.
We substituted the Cannoli with some
left-over Pecan Pie.

Not only that, we decided to make our
own Limoncello - Ellen take note!
It will be ready sometime in
May - just in time for Summa'
I'll let you know how it turns out.





What a great idea for a Corporate Event.
Thanks go out to Jennifer and Brad
and the Relish Cooking Studio Chefs!!


Till next time ................ enjoy this first week of Springtime wherever you may be!


10 comments:

  1. How fun is that...to have a gourmet cooking class as a corporate event! And what yummy dishes you got to prepare and enjoy.

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  2. Ha! Something new to try. I should tell my family with their lemon trees in Southern California that they could make Limoncello, too. Your class and menu looks fabulous...

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  3. Now that sounds like a lot of fun...and it must be fun to cook with the Mr. I wonder if your limoncello is like our limoncello...

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  4. This looks so fun! I wish GP had something like this. Aside from the shenanigans that take place at my house, that is.

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  5. What an amazing corporate outing. I have always wanted to take one of those classes. The food looks wonderful and sounds delicious. An friend of mine used to make her own limoncello. I bet it will be a great treat this summer!

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  6. This looks like one fun time. Italian cooking is high on my list...and when we went to Italy, I enjoyed that little "Summa Drink" It is so tasty. Are you going to share some of those recipes?
    I think I'm ready after the wedding to try something new.

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  7. That looks like so much fun! The pasta with zucchini sounds amazing - I hope you share the recipe with us!

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  8. What a fun event...and that menu sounded and looked amazing!!!!! Limoncello.....Scot make Lemoncello....amazing....just saying. I think you, Ellen and I need to get together! Our's is ready now.....and then plan for June at your place....Ellen?

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  9. What a wonderful experience, Rosella! And I would have loved every single dish, too!!!

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  10. Hello Rosella! Thanks for visiting my blog. I am impressed the "Farmer" tried out cooking with you. Very good! What a great idea! The menu looked fabulous! Well, I am off to read more of your posts. Isn 't this fun?
    Hugs, Marg

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