Curry Garlic Shrimp

By admin | August 1, 2017

1 cup Greek yogurt, plain
2 tablespoons GarlicIt Twilight, finely chopped
2 teaspoons fresh ginger, peeled and grated
1 teaspoon curry
1 teaspoon garam masala
3 tablespoons extra-virgin olive oil
24-30 medium raw shrimp, peeled and deveined (tails intact) and thoroughly dried
Additional olive oil, salt and pepper, to taste


  1. Mix yogurt, spices and olive oil and combine with shrimp. Allow to marinate for about 2 hours.
  2. Coat a hot skillet with olive oil and saute shrimp until lightly browned and cooked through about 5 minutes
  3. Serve on Madras Cheddar Shortbread

Topics: One Bite Appetizers | No Comments »

Lemon Garlic Mayonnaise

By admin | August 1, 2017

1 cup good-quality mayonnaise (Best Foods)
2 tablespoons of GarlicIt Roasted Garlic Condiment with Dijon
Zest of 1 lemon

Chop 2 tablespoons GarlicIt Roasted Garlic Condiment with Dijon and mix with mayonnaise and lemon zest.

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Parmesan Prosciutto Pinwheels

By admin | August 1, 2017

Makes about 18

1 sheet frozen puff pastry*, thawed
1/3 cup Parmesan cheese, grated
1 teaspoon fresh rosemary, chopped
6 or 7 slices of prosciutto


  1. Preheat your oven to 400 degrees.
  2. Place the puff pastry sheet on your work surface so the longest edge faces you. Sprinkle with Parmesan and rosemary, leaving a 1″ margin at the edge farthest from you. Lay the prosciutto slices on top. Gently and tightly roll into a log. Brush the end with a little water to help it stick.
  3. Lay the log seam-side down and, with your sharpest knife, slice the log into 1/2 to inch thick rounds and lay on a parchment or silicone lined baking sheet. The slices may deform a bit, reform with your fingers and don’t worry: they’ll look great when they bake! Leave some expansion space between the pieces. Bake for 10-15 minutes, until puffed and golden brown.

*I prefer Aussie Pie Company brand (available at Seattle area QFC stores) or puff pastry from your local Italian specialty store.

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Mini Key Lime Coconut Cups

By admin | August 1, 2017

Makes about 24 tarts

Perfect for summer entertaining, you’ll get rave reviews. Thank you Ina Garten for the Lime Curd recipe!

Ingredients for the Tart Crust:
1 cup vanilla wafer crumbs
1 cup crisp macaroon crumbs
1/4 cup (1/2 stick) butter, melted

Ingredients for the Filling:
1/2 cup key lime juice at room temperature (takes about 10-15 key limes or 4 regular limes)
1/4 cup freshly grated lime zest
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, softened
4 eggs

Ingredients for the Topping:
½ pint whipping cream
½ cup sour cream
2 tablespoon powdered sugar
1 tablespoon lime zest

Fresh Blueberries
Toasted Coconut


  1. Preheat the oven to 350 degrees F.
  2. Mix cookie crumbs and melted butter until thoroughly incorporated. Pat evenly into mini tart shell pans or a mini muffin pan. Bake for 6-8 minutes or until just golden. Remove from oven to cool.
  3. Remove the zest of the limes with a zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add– the eggs, one at a time, and then add the lime juice and salt. Mix until combined.
  5. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
  6. Fill the tart shells with warm lime curd and allow to set at room temperature. Refrigerate after it cools.
  7. Whip the cream to stiff peaks, fold in the sour cream, powdered sugar and lime zest and mix until smooth.

To assemble:
Top tart slices with a dollop of the whip cream mixture, a few fresh blueberries and a sprinkle of toasted coconut.

Topics: One Bite Appetizers | No Comments »

Mini Berry-Prosecco Ice Cream Floats

By admin | August 1, 2017

Serves 8

1 bottle (750 ml) of dry Prosecco
1 pint mixed-berry ice cream, gelato, or sorbet
Mixed berries (strawberries, blueberries, raspberries)
Fresh mint

Add a mini scoop of ice cream to a coupe glass or dessert cup and top with Prosecco. Springle with mixed berries and garnish with a mint leaf. Enjoy!

Topics: Two Sip Cocktails | No Comments »

Apricot Almond Tarts

By admin | August 1, 2017

Makes 12 Tarts

1/3 cup sugar
2/3 cup slivered almonds, slightly toasted
6 tablespoons butter
1 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour
1 sheet frozen puff pastry, thawed
12 fresh apricot halves
Confectioners’ sugar, for garnish


  1. Preheat oven to 425 degrees F.
  2. To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
  3. To make the tarts, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges. Cut into 12-3″ rounds with a cookie or biscuit cutter.
  4. Place on a parchment paper lined sheet pan. Spread about 1 teaspoon of the almond frangipane in the center of the tarts leaving a 1/2-inch border. Firmly place the apricot halves into the frangipane.
  5. Bake until golden brown on the top and puffy, about 15-20 minutes. Sprinkle with powdered sugar and serve.

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Deliciously Simple French Cooking Menu

By admin | May 18, 2017

Asparagus TartFrench 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

at our cooking class venue:

The Atrium Kitchen
at Pike Place Market

Class fee: $75



Sparkly French Blonde Cocktail
Homemade Cheese with Acacia Honey and Hickory Smoked Nuts


Asparagus Gruyère Tart

French Rosé
Warm Goat Cheese Salad with Ritrovo Selections Apple Balsamic Vinaigrette


French Red
Pork Tenderloin Provençal with GarLic It! Aoli
Caper Parsley Mashed Potatoes


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

1 part Lemon Rosemary Cocktail Elixir
 parts Prosecco
Lemon slice


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

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


  1. With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind.
  2. 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


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

1/4 cup flat-leaf parsley, minced
Zest of one lemon


  1. 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.
  2. 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.
  3. When the beans are tender but not falling apart, stir in the salt, remove the pot from the heat, and set aside.
  4. 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.
  5. Transfer the shrimp to a bowl with a slotted spoon, while keeping the remaining juices in the pan.
  6. 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.
  7. 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.
  8. Taste the sauce and add salt and pepper if necessary.
  9. Add the shrimp back to the pan and toss until sauce is well incorporated and shrimp are up to temperature.
  10. 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.
  11. 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.
  12. 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 »

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