R Reid Myers ([info]malawry) wrote,
2006-01-21 15:37:00
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Private party tomorrow...

So I'm almost ready for tomorrow's private cooking class. These are the people who cancelled on me back in November (on my birthday, no less)...they rescheduled for tomorrow. They're learning about tapas together and they sound pretty excited about it. I am too! Here's the menu:

Cold Tapas:
Assorted marinated olives and pickles
Tomato bread with anchovies
Breadsticks and Serrano ham
Endives with soft cheese and clementines
Spanish chicken salad with olives and pistachios

Hot Tapas:
Asparagus with Romesco sauce
Bechamel fritters
Sausages with braised white beans
Spinach with pine nuts and currants
Tortilla Espanola (potato omelet)
Gambas al ajillo (garlic shrimp)

Desserts:
Rice pudding with Catalan seasonings
Lime squares

Beverages:
Sangria
Beer
Sodas

I've already made the sangria (which is better if it sits overnight, imo) and the lime squares (ditto), plus I have the beans quick-soaking and will cook them most of the way in an hour or so. Everything else gets made on-site. This is a helluva lot easier to do than my making everything in advance and toting it over to finish it on-site, lemme tell ya. I've taught groups of kids before and I've taught adults as part of a team of chefs or one-on-one, but this is the first time I'm leading a group of adults like this. I'll be doing it a LOT over the next couple of months and I'm eager to get started.

Meanwhile, I'm getting concerned about my class series with Jefferson Cty Schools Adult Ed. Last I checked, there were only 4 people signed up...if there aren't 6 by this coming Tuesday, the class will be cancelled. If you're local, and you know somebody who might be interested, please say something! :) You can download the .pdf catalogue and see the class descriptions here:
http://168.216.255.211/education/components/docmgr/default.php?sectiondetailid=511&sc_id=1137876157
It's pretty much every Thursday night starting next Thursday and running for 6 weeks, with one week of hiatus in the middle there. It's only $60 for the whole series, an absolute STEAL and far and away the cheapest you will ever take a class from me.

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  • 5 comments

[info]ilostonjeopardy

January 21 2006, 22:04:56 UTC 6 years ago

We're out of town, but I was planning to sign up. I'll try to contact them on Monday (we're coming back that night.)

[info]malawry

January 22 2006, 00:03:08 UTC 6 years ago

Thanks! Also, you know a lot more locals than I do...if anybody else you know might be interested, please let them know. :)

[info]ilostonjeopardy

January 23 2006, 16:45:27 UTC 6 years ago

Just signed up! I asked if they had enough people, (said that I knew you and knew that it was close.) She looked at numbers, said that one more would guarantee it, but that "they will probably let it move forward with the number they have now." Just wanted to let you know that it's likely a go!

The other people I know in the area...one is a vegetarian and one is dealing with a sinkhole encroaching on her house (FYI: did you know that sinkholes are NOT covered by most homeowner's insurance????) I'll pass on the info to them, though!

Yay!

[info]malawry

January 23 2006, 20:01:30 UTC 6 years ago

I just got off the phone with Beth (who runs the Adult Ed program) and they're apparently now at 8 people for my class. So no crisis. :) I'd still welcome your other local friends...the class is not vegetarian focused but there is a lot of good info there for a vegetarian, and she can always skip the meaty portions if she signs up (I can try to cover those things at the end of the class so she can leave early).

Thanks for signing up. It'll be nice to have a familiar face in there!

I did not know that about sinkholes. Uh, maybe I oughta call my ins co...

Deleted comment

[info]malawry

January 23 2006, 02:07:22 UTC 6 years ago

Here's the recipe I used for today's sangria. It was VERY popular...they drank all but about 1 quart of it! Paisano is cheapass Carlo Rossi wine, and for the orange liqueur I used Bols cheapass triple sec. There's no reason to buy the good stuff when you're making this. I used blood oranges instead of regular ones just 'cause I found them in the store---most of the women had never seen blood oranges, and they gasped when I cut one open to show them (they're garnet inside).

1 gallon Paisano
6 oranges
4 lemons
1 cup orange liqueur
2 cups water
2 cups sugar

Peel the zest off half the oranges and lemons; juice them and combine juice with wine. Combine sugar and water in a saucepan and heat over medium-high heat, stirring constantly until sugar dissolves; add reserved zest and bring the syrup to a boil. Turn off heat and let syrup cool to room temperature. Strain syrup and add to wine along with liqueur. Slice remaining oranges and lemons thinly and add to wine. Chill overnight and serve.
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