Great Article about Grains

http://www.nytimes.com/2011/02/21/health/nutrition/21recipehealth.html?_r=2&src=tptw

in today's NY Times by Shulman.  She says she doesn't know what to do with millet. Too bad. Just toast it dry and then add water or stock and cook until soft and the liquid is absorbed. Rule of thumb (literally) is to add liquid about 1-inch above the grain, or the distance to the first knuckle on your thumb. You can also make a millet cake using millet and eggs and fry in a small frying pan. I think I saw that in one of Jean-Georges Vongerichten's cookbooks and might have changed it a bit. Once I was stuck somewhere and only had a bag of millet with me, no kidding, I have no idea how that happened. The only thing that saved me and my daughter from hunger that night was cooking the millet. Nothing ever tasted so good. So now I have great respect for millet. It's a nice round grain and if you look closely it has a little dot in the center. It definitely tastes better if you dry toast it first, except if you are planning to eat it for breakfast, then don't bother. Adding some dry fruit and cinnamon, with either milk or a non-milk (nut milks) sure helps the millet go down.

I don't eat enough grains myself. When I do make rice either white or brown I'm so happy because I use it as a delivery system for my favorite hot sauces and kimchi. Spice it up!

COOKING DEMONSTRATIONS IN MARCH 2011

MARCH 8, TUESDAY, 7PM, NANUET PUBLIC LIBRARY - FREE

no reservation necessary (big room)

Mardi Gras theme

demonstrating the making of JAMBALAYA 

MARCH 26, SATURDAY, 2 PM, TAPPAN PUBLIC LIBRARY - FREE

(reservations required)

demonstrating Chicken Kiev, French Peas, Chocolate Fondue with dipping fruits

COOKING CLASSES OFFERED - SPRING 2011

This year I am offering two cooking classes through the Rockland BOCES Adult/Continuing Education Program. Sign up anytime now. Go to www.rocklandboces.org, or phone 845-348-3500.

The classes are:

FOODS OF TUSCANY

Meets from 6:30-9:30pm, Thursdays, March 31 - April 14 

(3 sessions)

Cost: $119, includes $15 supply fee

Join us in making foods from our favorite region of the Mediterranean, from starter to dessert in each session. For example: Garmugia (a spring vegetable soup), Pappa al Pomodoro, Saltimbocca, Ricotta and Spinach Crespelle with Tomato Sauce, Flourless Chocolate Cake, Prato Biscotti.

AND

BISTRO FOOD AT HOME

meets from 6:30-9:30pm, Thursdays, April 28 - May 12 

(3 sessions)

Cost: $119, includes $15 supply fee

Join this class in making hearty classic, simple satisfying meals from starter to dessert. For example: Frisee Salad with Pancetta and Poached Egg, Salmon with Sorrel Sauce, Coq au Vin, Gratin Dauphinois, Tarte Tatin, Fruit Clafoutis.

Friends Visit for Lunch

FRIENDS VISIT FOR LUNCH

Had a great time yesterday when some old friends from Italy who run a Vacation and Retreat place called Casa Garuda, located between Florence and Rome, came to visit. I didn't take any photos but here is the menu:

Celery Root Remoulade,  Marinated Red Peppers, Assorted Olives

Garlicky Bread

Sepia Tagliatelle with creamed Grape Tomatoes, Lobster, in a Lobster Butter Sauce

Braised Baby Artichokes

French-fried Parsnips

Wine-poached Bartlett Pears stuffed with a Ricotta and Chestnut Puree Cream

and topped with a sprinkling of cocoa and glazed almonds

Sugar-free Oatmeal Apricot Chocolate Chip Cookies

and then we took a walk.

VALENTINE'S DAY IMPROMPTU DINNER

I seem to have been doing a bit of entertaining lately since I also had a couple of friends here for Valentine's Day. I can squeeze two people in and that's about it. For a quickly prepared, same day, menu we had:

 Kir Royale

Salad of assorted baby greens, Belgian endive, radicchio, sliced pears, bleu cheese, dried cranberries, toasted pecans with a Maple-Sherry Vinegar/Walnut Oil Dressing*

Chicken Casserole with Vegetables 

(caramelized onions, mushrooms, carrots, celery, spinach in a creamy sauce topped with a mixture of breadcrumbs, ground almonds and grated parmesan cheese)

Chocolate Brownies and Rugelach

Moroccan Mint Tea

and lots of red wine.

*Recipe for Salad Dressing: equal quantities of Grade B Maple Syrup and Sherry Vinegar, double quantity of Walnut Oil (or a mixture of Walnut and Extra-virgin Olive Oil), crushed sage leaves, salt and pepper. Shake well. I usually use 1/4 cup maple syrup, 1/4 cup sherry vinegar, 1/2 cup walnut oil, about 3-4 dried or fresh sage leaves crumbled, pinch each of sea salt and freshly ground black pepper.