Deliciously Simple French Cooking Menu
By admin | May 18, 2017
French cuisine has a reputation for being fussy and complicated. Keli and Susie will demonstrate these delicious recipes that are simple enough for family gatherings and special enough for a dinner party with friends.
This menu is full of French flavor without the fuss!
Tuesday or Wednesday
May 23 or 24, 2017
6-8pm
at our cooking class venue:
The Atrium Kitchen
at Pike Place Market
Class fee: $75
1
Sparkly French Blonde Cocktail
Homemade Cheese with Acacia Honey and Hickory Smoked Nuts
2
Asparagus Gruyère Tart
3
French Rosé
Warm Goat Cheese Salad with Ritrovo Selections Apple Balsamic Vinaigrette
4
French Red
Pork Tenderloin Provençal with GarLic It! Aoli
Caper Parsley Mashed Potatoes
5
Grey Monk Kerner Late Harvest
Tart Tatin with French Vanilla Ice Cream and Carmiele Drizzle
Call 425-988-3906 to reserve your spot or sign up online
Topics: Deliciously Simple French Cooking | No Comments »
Portofino Sparkler
By admin | March 10, 2017
Ingredients:
1 part Lemon Rosemary Cocktail Elixir
3 parts Prosecco
Lemon slice
Directions:
Pour the Lemon Rosemary Cocktail Elixir into champagne flutes, top with Prosecco and garnish with a slice of lemon.
Topics: Cooking Class Recipes, Mediterranean Favorites, Recipes | No Comments »
Lemon Rosemary Cocktail Elixir
By admin | March 10, 2017
Ingredients:
4 Meyer lemons, peels and juice
2 cups sugar
1 cup water (more or less depending on how much juice is squeezed from the lemons.)
4 sprigs rosemary
Directions:
- With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind.
- Juice the lemons. Add enough water to the lemon juice to make 2 cups of liquid. Combine lemon juice mixture and peels plus remaining ingredients in a medium saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat and let cool. Strain through a fine sieve (discard solids), and chill.
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Catalan Soup of White Beans Garnished with Shrimp Flambèe
By admin | March 10, 2017
Adapted from The Neew Mediterranean Diet Cookbook by Nancy Harmon Jenkins.
Makes 8 servings
Ingredients:
For the Beans:
1/4 cup diced jamón or Italian prosciutto
2 tablespoons Poggi Bonsi Extra Virgin Olive Oil
1 medium yellow onion, chopped
4 tablespoons Garlic It! Twilight
1 cup dried Cannellini beans, soaked overnight and drained
Poggi Bonsi Fine French Grey Sea Salt
For the Shrimp Flambèe:
1-1/2 pounds medium shrimp, peeled
2 tablespoons Poggi Bonsi Extra Virgin Olive Oil
2 tablespoons brandy
1 medium yellow onion, chopped
2 or 3 tablespoons Garlic It! Twilight
1/4 cup Poggi Bonsi Extra Virgin Olive Oil
2 pounds ripe, red tomatoes, peeled or 1-28 ounce can whole tomatoes, with their liquid, coarsely chopped
a pinch of saffron threads, crumbled
1 cup dry white wine
Sea salt and freshly ground black pepper
Garnishes:
1/4 cup flat-leaf parsley, minced
Zest of one lemon
Directions:
- To make the bean soup, in the bottom of a heavy stockpot, combine the diced ham and olive oil and set over medium heat. Cook gently, just until the ham bits start to sizzle, then add the onion and Garlic It! and continue cooking until the vegetables are tender but not browned.
- Add the drained beans along with about 4 cups cool water…enough to cover the beans to a depth of 1 inch. Bring to a boil, turn the heat down to simmer, cover the pan and cook until the beans are tender – 30-45 minutes, depending on the size and age of the beans. You may need to add water from time to time but it should only be boiling water.
- When the beans are tender but not falling apart, stir in the salt, remove the pot from the heat, and set aside.
- Heat the olive oil in a pan over medium-high heat. Sauté the shrimp for about 2 minutes on each side, add the cognac and light with a long match. Let the alcohol burn off, but don’t let the shrimp burn.
- Transfer the shrimp to a bowl with a slotted spoon, while keeping the remaining juices in the pan.
- Add the onions and sauté until they are tender, add the Garlic It!, tomatoes, sugar and chili flakes, raise the heat slightly, and continue cooking until the sauce thickens, 5-10 minutes.
- Stir in the saffron, then add the wine and raise the heat to high. Cook, stirring frequently until the alcohol has cooked off, about 5 to 7 minutes.
- Taste the sauce and add salt and pepper if necessary.
- Add the shrimp back to the pan and toss until sauce is well incorporated and shrimp are up to temperature.
- Both the beans and the tomato sauce may be prepared well ahead of time and held until ready to serve. When reheating the beans, you may want to add a little more boiling water to loosen the bean stock, which gets quite starchy as it sits.
- Reheat the tomato sauce when ready to serve. If the shrimp ar very large, cut them into two or three pieces. When the tomato sauce is bubbling, toss in the shrimp until just heated.
- Serve the hot bean soup in a shallow bowl with a large spoonful of the tomato and shrimp sauce in the middle. Top with parsley and a few strands of lemon zest.
Topics: Cooking Class Recipes, Mediterranean Favorites, Recipes | No Comments »
Chocolate Raspberry Tart with Brown Butter Crust
By admin | March 9, 2017
For the ganache filling:
1 cup heavy cream
8 ½ ounces good quality dark chocolate
2 tablespoons butter
2 cups (about) fresh raspberries, rinsed
Powdered Sugar
Whipping Cream
Fresh Mint Leaves
Directions:
- For the ganache filling, break the chocolate into small pieces and place in a medium-size bowl.
- Heat the cream. When it reaches the boiling point. You can heat the cream on the stovetop or in the microwave. Remove it from the heat just as it starts to boil.
- Pour the hot cream over the chocolate. Stir with a heat-proof spatula till creamy and all chocolate has melted. Add the butter and stir well to incorporate.
- Pour chocolate mixture into cooled crust and refrigerate for at least one hour. Once the chocolate filling has cooled, top with raspberries, starting with the outside ring forming concentric circles as you come to the center. Refrigerate for at least four hours. When ready to serve, sprinkle the top with powdered sugar. Can be made up to 24 hours in advance.
- Garnish with a dollop of whip cream, top with a fresh raspberry and a mint leaf.
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Chicken Tagine with Preserved Lemons, Prunes, Dried Apricots, and Olives
By admin | March 9, 2017
Makes 8 Servings
Ingredients:
4 lb chicken thighs, cut into 2″ chunks
1/4 cup cilantro, minced
1/4 cup flat-leaf parsley, minced (plus more for garnish)
2 tablespoons Garlic It! Twilight, minced
1 tablespoon ground ginger
Freshly ground black pepper
1 tablespoon (or more) Poggi Bonsi French Garden Sea Salt
1 pinch saffron threads, crumbled
2 whole preserved lemons
1/4 cup chicken broth
1/2 cup Poggi Bonsi Extra Virgin Olive Oil
4 medium onions, halved and very thinly sliced
1 1/2 large carrots, cut into 1/4-inch-thick rounds
1 cup whole pitted prunes
1 cup dried apricots (preferably Turkish), chopped
1 1/2 cups chicken broth
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots (preferably Turkish)
1 cup best-quality black or violet olives
2 teaspoons Ritrovo Selections Acacia Honey
Directions:
- Trim the chicken of fat
- In an Emile Henry Tagine or heavy stew pot, mix the cilantro parsley, Garlit It!, ginger, salt, and pepper. Crumble the saffron into the herbs. Cut one of the preserved lemons into small pieces and add to the tagine. Pour in the water and mix well.
- Put the chicken pieces in the tagine and mix into the sauce, making sure all the pieces are covered with delicious flavor.
- Pour the olive oil over the herb and chicken mixture and set the tagine over very low heat. As the chicken begins to sizzle, add the onions and stir to distribute them around the chicken pieces. Cover the tagine and cook until the chicken is done and the onions are almost melted into the sauce. After 30 minutes of cooking, add the paprika, prunes, and apricots. Total cooking time will be about 1 1/2 hours.
- Stir in the olives and the honey, add additional olive oil or water if the sauce is too thick. Onc the olives are heated through, the tagine is ready to be enjoyed.
- Serve over couscous, cooked according to package instructions.Garnish with parsley and thin slices of preserved lemon.
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Flatbread Crisps with Gorgonzola Butter, Sliced Moondrop Grapes, Walnuts, and Apple Balsamic
By admin | March 9, 2017
Wow your guests with this “to-die-for” appetizer.
Ingredients:
1/4 cup Gorgonzola cheese, crumbled
1/4 cup European butter, softened
1 cup (or more) Moondrop grapes, sliced into 1/8″ rounds
Ritrovo Selections Apple Balsamic Vinegar
Rustic Olive Oil Crackers
Toasted Walnuts
Directions:
- Mix the Gorgonzola and butter together until creamy. Add a little of the liquid from the Dried Figs in Barolo to thin the cheese mixture slightly.
- Spread the mixture on a Rustic Olive Oil Cracker, top with sliced Moondrop grapes and drizzle with Apple Balsamic vinegar. Finish with a few toasted walnuts.
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Spring in the Northwest with Chef Megan
By admin | March 2, 2017
There’s nothing like the flavors of spring in the Pacific Northwest!
Chef Megan Barone will be sharing this seasonal menu
featuring fresh local ingredients
gathered from the Pike Place Market.
Class includes plenty of food, wine and a recipe booklet.
Class will be held at Pike Place Market Atrium Kitchen.
1
“Prosecco Primavera”
Elderflower liqueur, Prosecco, lemon twist
Charred Leek and cauliflower soup with Casina Rossa Olive Oil with Lemon
2
Oregon Pinot Gris
Shaved asparagus salad with Dungeness crab and honey sambal aioli
3
Washington Chardonnay
Nettle strangolapreti with brown butter and hazelnuts
4
Pinot Noir
Morel mushroom and pancetta tart with olive oil crust
5
Roasted rhubarb and creme frâiche semifreddo
Class fee $75
Sign me up!
Topics: Cooking Class Recipes, Spring in the NW | No Comments »
Our Menu of Mediterranean Favorites
By admin | February 22, 2017
Mediterranean Favorites
Mediterranean cooking is some of the most delicious
and healthiest in the world.
In this class, we’ll recreate our favorite recipes
developed in over 3 years
of cooking classes at Poggi Bonsi.
Tuesday or Wednesday
March 14 or 15, 2017
6-8pm
at our new cooking class venue:
The Atrium Kitchen
at Pike Place Market
Class fee: $75
1
Portofino Sparkler
Homemade Flatbread with Gorgonzola Butter
with Sliced Moondrop Grapes, Toasted Walnuts, and Apple Balsamic Vinegar
Fried Halloumi Cheese with Grape Syrup
2
Pinot Bianco
Composed Niçoise Salad with Citrus Balsamic Vinaigrette
3
Catalan White Bean Soup
Garnished with Shrimp Flambé
4
French Rosè
Chicken Tagine with Preserved Lemons, Prunes, Dried Apricots, and Olives
Served with Couscous
5
Late Harvest Pinot Noir
Dark Chocolate Raspberry Tart with Brown Butter Crust
Call 425-988-3906 to reserve your spot or sign up online
Topics: Mediterranean Favorites | No Comments »
Cooking with Fede of Trampetti Olive Oil
By admin | February 22, 2017
Thursday, February 23, 2017
We’re delighted to welcome Federico Bibi of Trampetti Olive Oil to the Atrium Kitchen!
Fede will share his extensive knowledge about olive oil production
and his passion for the simple, delicious cuisine of his native Umbria
1
Aperol Spiritosi Spritz
Tomato and White Bean Bruschetta
Bruschetta Capriciosa with Arugula and Tomato
2
Terre Margaritelli Greco
Passata Leggera
Ubricelli Pasta with Pureed Greens
and Liguiran Vegetable Antipasto
3
Terre Margaritelli Rosé
Olive Oil Poached Scallops
with Baby Greens and Raspberry Balsamic Vinegar
4
Terre Margaritelli Freccia degli Scacchi
Trampetti Olive Oil-Poached Beef with Sea Salt
5
Italian Dessert Wine
Olive Oil Dark Chocolate Mousse with Sea Salt
Hazelnut Whipped Cream, and a Chocolate Hazelnut Cookie
Topics: Cooking Class Recipes, Recipes, Tuscany & Umbria | No Comments »