The Fall 2008
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From Mary Jabalee, owner of the former Marco's de Coronada Restaurant
2-4 tablespoons olive oil*
fresh garlic, finely chopped
1/2 medium Spanish onion
2 28oz. cans imported, peeled whole tomatoes*—crushed in food processor
1 tablespoon dried basil*, crushed in the palm of your hand
1 pinch dried oregano*, crushed in the palm of your hand (very little is used contrary to popular opinion)
1/2 tablespoon salt*
1/4 tablespoon pepper *
1/4 cup fresh parsley
*denotes items available at the international pantry.
Use large sauce pan*, the larger the bottom, the better the sauce. On high heat, heat olive oil in saucepan. To hot (not smoking) oil, toss in garlic, followed quickly by onions, stir constantly. You are looking for the garlic to be golden and the onions translucent. (You may need to lower the heat if they are beginning to brown.) Pour in tomatoes and stir on high heat. Add oregano, basil, salt and pepper. Bring sauce to boil, then lower heat to above simmering. Stir frequently to keep sauce from sticking to bottom of pan. Sauce will be done in 20 minutes or when oil rises to top. Add parsley. Let sit 5-10 minutes before serving. Can be refrigerated or frozen.
Other variations: Since this is a basic sauce in Italian kitchens, many other dishes can be made using this sauce.
Add sauce to sautéed shrimp, clams or mussels, simmer then pour over fresh cooked pasta
Add sauce to sautéed mushrooms or bell peppers, simmer then pour over fresh cooked angel hair
This is the basic sauce used to veal, chicken, or eggplant parmigiana, and vegetable lasagna
From the Rustic Mexican Class, taught by Tricia and Chris Castro
4 cups milk
2 disks of Mexican chocolate or 8 ounces bittersweet chocolate*
1 vanilla bean*, split lengthwise or 1 teaspoon pure vanilla extract*
1 cinnamon stick*
1/8 teaspoon finely grated orange zest
1/8 teaspoon ground cloves*
1/8 teaspoon ground cayenne pepper*
pinch of salt*
*denotes items available at the international pantry
Warm the milk and chocolate in a saucepan*. Scrape the seeds from vanilla bean and add the seeds and bean to the milk. Add cinnamon stick, orange zest, cloves, cayenne pepper and salt to the milk as well. Stir with a molinillo or whisk* until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with a molinillo or whisk. Serve immediately.
From Susie Conklin, Welcome Home Personal Chef Service 405-329-6323
1 jar small capers*, drained
8 tablespoons extra virgin olive oil*
4 tablespoons balsamic vinegar*
1/4 teaspoon each salt* and pepper*
1 container cherry tomatoes
1/2 tablespoon dried basil*
Bibb or Boston lettuce leaves, optional
*denotes items available at the international pantry
Stir together first 5 ingredients. Drizzle over tomatoes and capers, tossing to coat. Let stand at least 15 minutes. Sprinkle with basil. Serve over lettuce.
From Mary Jabalee, former owner of the Marco's de Coronada Restaurant
1 quart heavy whipping cream, very chilled
1 heaping cup cocoa*
2 heaping cups granulated sugar
2 teaspoons vanilla extract*
1 teaspoon or more almond extract*
2 packets whipping cream stabilizer *
*denotes items available at the international pantry
Pour all ingredients into mixing bowl* and chill in refrigerator for 10 minutes. Mix with electric mixer* on low speed for one minute till all is blended and stops splashing, then turn to high speed for 2-3 minutes till fluffy, yet set. Cover with plastic covering tight then chill for at least 15 minutes before serving.
Scoop with large ice cream scoop* into chilled dessert dishes*.
Add fresh raspberries or blackberries on top; garnish with two rolled chocolate wafer cookies* and top with whipped cream.
Nice Variation: Chocolate Ciao Bella—add 1 teaspoon rum extract before mixing then after scooping into dishes add Nutella* atop, then garnish with whipped cream and fresh raspberries.
From Chef Ahmed Farnia of the Museum Cafe
1 pound tomatoes, plunged, peeled and chopped
1/2 pound lamb meat
1 teaspoon tumeric*
1 teaspoon cinnamon*
2 tablespoons butter*
4 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 onion, chopped
1/4 cup split red lentils* cooked until tender
1/2 cup chickpeas* cooked until tender
8 baby onions
1/4 pound pasta* cooked al dente, and drained
salt* and pepper* to taste
*denotes items available at the international pantry
Saute lamb in the butter for 4 minutes. Add the onion, tumeric, cinnamon, parsley and cilantro, cook for another 3 minutes. Add the tomatoes, lentils, chickpeas and baby onion and cook for 30 minutes. Add the pasta and cook for another 5 minutes. Serve immediately.
1 pound of bread (baguettes are preferred), maybe a little more if appears too soggy
1 cup milk
1 stick butter, melted
1 cup raisins or to taste
3 eggs, beaten
1 cup sugar
1 cup brown sugar
4 oz. can evaporated milk
8 oz. can crushed pineapple with juice
1 T. lemon juice
3 t. vanilla
Cut bread into bite-sized pieces and place in a large bowl. Combine remaining ingredients, pour over bread and mix thoroughly. Pour mixture into a buttered 9" x 13" baking dish. Bake for 1 hour or until a knife inserted in the center comes out clean. Serve with Tequila sauce.
Tequila Sauce
1 cup granulated sugar
1 egg
1 stick butter
1/3 cup good quality tequila
1 tablespoon lime juice
Cream sugar and egg together. Add butter and pour into a medium saucepan. Over low heat stir mixture until sugar is dissolved. Remove from heat and stir in tequila and lime juice.
From Chef Ahmed Farnia of the Museum Cafe
1/2 pound chopped fresh spinach (steamed for 10 minutes and drained)
1 onion, sliced
1 tablespoon fresh garlic, chopped
2 tablespoons Olive Oil*
1 1/2 cup yogurt, drained
salt and pepper* to taste
1/2 teaspoon saffron* (dissolved in hot water)
Saute onion and garlic in a fry pan with olive oil for 3 minutes. Stir in spinach and cook for another 2 minutes. Refrigerate 1 hour. In a mixing bowl, mix spinach, yogurt, salt and pepper. Serve in a bowl garnished with saffron.
Serves 4
*denotes items available at the international pantry.