Cook With Me

Learn about cooking with Sue Pauly

 

MODERN HEALTHY CUISINE COOKING CLASSES

April 16, 2009 at 11:30 a.m.

All classes are held at

The Christopher Peacock Cabinetry Showroom, 101 Henry Adams Street, San Francisco, California 94103.

MENU:

Cheese course with fruit, honey and pecans               Parmesan and polenta crusted chicken breats         Lemony greens with zucchini ribbons                       Potato gratin with fennel and cream

$65.00 per person.

TO REGISTER:

E-mail Sue at comecookwithme@yahoo.com and specify your name and phone number. A confirmation and instructions for payment will follow.

FOR YOUR ENJOYMENT:

Gather some friends or family and come learn several new tapas or small plates. Or, decide on an entree you have always wanted to know how to prepare and we'll cook it up!  Desserts maybe?

To receive more information please e-mail comecookwithme@yahoo.com with your name, address, and phone #.

HIRING A CATERER OR HOME CHEF

I SURRENDER! Rules For Hiring a Caterer, Chef, or Personal Cook

It's necessary for one to weigh the benefits of having someone cook for them and decide whether it makes sense or not.  To some, it's a matter of giving up the control and having faith that it will be done the way they want. To others, it sounds like a lot of money to spend on something they feel they might be able to do themselves. And then to some others, it's about the WOW appeal of the food at their planned event.

4 ounces good Roquefort cheese,      chopped
1 cup mayonnaise
1 cup heavy cream
2 tablespoons tarragon vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half, or romaine wedges.

Heirloom tomatoes, or other good tomatoes marinated in olive oil, balsamic vinegar, herbs and garlic.

Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.

Place a wedge of lettuce on each serving plate, top with 2 tbs. of the tomatos. Drizzle dressing over the salad to moisten. Serve immediately.