It was wonderful - Certainly brought back wonderful memories.
I had almost forgotten about my mother's good cooking. I have to
come back. You are wonderful!
FS, Lithuanian Class student
Variety of class cuisines
I teach Adult International Cooking classes both day and evening. Here's some testimonials
about my food and teaching style. You can also see actual
comments from students of my classes.
One of the public classes I teach is International Cooking made Easy at the
local High School. It runs for 10 weeks for 2½ hours once a week.
The normal routine is that I demonstrate and cook an entrée and dessert
one week. We all sit down and enjoy it, and the class splits the
food cost. The following week everyone brings in their own ingredients
to make a completely different entrée and dessert (or night of baking,
or appetizers etc) which they then take home to share and enjoy with
The class participants get to choose what dishes they
want to see me demonstrate or make themselves apart from the first
two classes when I obviously don't know what people want to do.
This is what we did in a recent 10 week session.
- Chocolate fondue with fruit and angel food cake.
Fondue made from real chocolate, cream and liqueurs.
- Shrimp and artichoke dip.
- Beef Stroganoff - sirloin steak in
a rich onion, mushroom, sour cream sauce.
- Kahlúa tipsy cake - from scratch,
all in one, gold cake saturated with a coffee Kahlúa syrup once cool and smothered
in whipped cream with more Kahlúa.
- Spanish Paella- rice dish with
onions, bell peppers, chicken, pork, spicy sausage, calamari, shrimp.
- Margarita Cheesecake - refrigerated
cheesecake with pretzel base and plenty of tequila and orange liqueur in the
Pork tenderloin slices in a lemon yogurt sauce with zucchini, squash, onions,
bell peppers, mushrooms. Finished with fresh sage.
Almond raspberry cake. Dense (all in one) cake made with ground almonds,
brushed with raspberry syrup and raspberry liqueur, filled and covered
with white chocolate ganache.
Sushi (actually California rolls) of nori sheets with sushi rice,
imitation crab, real imported smoked salmon, avocado and cucumber with wasabi.
Satay - Strips of pork steak cooked in a spicy peanut sauce (heat
factor easily adjustable) served with
Chinese Coleslaw - coleslaw with Asian style dressing, toasted noodles, and nuts.
Beef and Guinness stew with genuine Irish Soda bread - both my parents were
born and raised in Southern Ireland so I've always made soda bread and never
used caraway seeds. And it doesn't taste of metal like store bought.
Then I cheat and make chocolate chip soda bread scones - truly addictive.
Crab stuffed mushrooms - plenty of crab in a creamy base not just dry
breadcrumbs. Amazingly popular.
Chinese Chicken and Corn soup - Ready to eat in about 20 minutes.
Kids love it as well as being special for a dinner party.
Apricot/Almond Cake - All in one cake with a soft toffee and almond topping.
After the class tried this (and there is normally absolute silence while it's
being eaten warm from the oven and then fights for seconds), one of the
participants made it four times the following week for her family.
Beef Bracciole - classic Italian recipe of beef with sausage stuffing cooked
in a rich tomato and wine sauce.
Beef Rouladen - German recipe of beef with bacon, pickles and mustard
stuffing cooked in a beef, mushrooms and sour cream gravy. Served with
spaetzle - homemade noodles, made in a flash.
Mud Pie - rich shortbread tasting pie crust made in a pan and rolled
out between plastic wrap and baked with a gooey, fudgy brownie type filling.
Topped with cream and shaved chocolate. Heaven.
Tex mex Dip - A dip to keep us going while we cooked. cheeses, salsa,
chipotle peppers, herbs, served with baked pita bread and raw vegetables.
Apple Cake with cream cheese frosting - frosting tastes like melted Ben
and Jerry's vanilla ice cream in my opinion. Class put extra dollops
of frosting on the cake, warm from the oven.
Classic Quiche Lorraine with a pie crust stirred together of oil and
1% milk, and rolled out between plastic wrap.
Spinach and Sun dried tomato Quiche . This can also be made crustless
as a frittata or served as a side dish.
Fresh Asparagus in an orange, hazelnut oil and herb vinaigrette.
Served as a salad, side dish or fancy appetizer with shrimp to garnish.
Crepes Suzette - thin French crepes with butter, sugar and liqueur
filling, flamed with more liqueur.
Crepes with shrimp, crab and asparagus in a cream, herb and wine sauce.
Mexican roll ups - soft flour tortillas with a ricotta cheese, diced ham,
herbs and pepper jelly filling topped with a sweet corn, onion and bell
pepper cream sauce.
Individual Kahlua cheesecake mousse topped with whipped cream and
Cinnamon Monkey bread - home made, quickly made yeast bread dough
pieces with butter, cinnamon sauce and topped with cream cheese frosting once cool.
Some of my 2008 classes
Winter 2008 Themed 'International Cooking Made Easy' group classes
Summer 2008 Themed 'International Cooking Made Easy' group classes
in Merrimack. First class January 25.
Back by popular demand - 2008 'International Cooking Made Easy' classes
at Merrimack High School. Sign up by January 18.
Think of this as your own private dinner party. As I
demonstrate, you'll see how easy the meal is to prepare. Then enjoy
eating a tempting appetizer, and a wonderful entree followed by an
I enjoy sharing whatever I've learned by teaching private groups in my home
or yours. Learn while having fun and enjoy a fine meal with your friends in the comfort
of your own home. I offer food that ranges from Grandma's Comfort Food
to exquisite Gourmet International Cuisine and almost everything in between.
Celebrate a special occasion with a party or a cooking class.
Prices start at only $60 per person, food included, for a four course meal.
6 people minimum. Parties are customized and individually priced.
In classes, the emphasis is on having fun while learning how to cook new
dishes that everyone will enjoy. I bring you professional secrets
that remove the mystique and make the preparation of delicious meals with
fresh ingredients easy, and fun!
How about inviting six or more people to
participate in a special cooking experience at home?
Let's talk and see how I can make your life easier.
Join the fun!
For more details just e-mail me! or call me at 603-424-6412
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