The Curiosity of Cooking Classes Redux

There is so much going on!  I am catching myself coming and going!  But I can't let my blog go without a weekly post so I went through the archives and found this little jewel...honestly, this is one of my favorite all-time posts (with the exception of one about a particular "Throw Down with Bobby Flay" which I have promised not to re-post, for now anyway).  We do have a lot of great, fun classes at Urban Kitchen.  And, I am happy to say the Asian classes are much more popular than they were when I first posted this lament.
Warmest,
Candace
And as always...
If you like this post, SHARE it on Facebook, Twitter or with someone you think needs to see it! 
Come join the fun and take a class with us!  
Visit my website at Urban Kitchen on Cherry Street and check out the Class Calendar.
 
I am constantly amazed by the number of people who want to learn how to make pasta...often to the exclusion of anything else.
Take this week's classes as an example:  Wednesday was Vietnamese Street Food which I cleverly titled "What the Pho?" and Thursday was Ravioli.  To me, the opportunity to make a dish as thoroughly fascinating as pho and the banh mi sandwich would win hands down over ravioli.  Boy!  Was I wrong!
My poor little East meets West fusion class would have been canceled had it not been for two stalwarts and, frankly, I should have canceled it anyway (didn't have the four required) but I couldn't bring myself to deny these gals the wonders and utter simplicity yet flavor explosion of these two dishes.  Plus, I really wanted to prove that I could make an acceptable pho (I already knew I owned banh mi land).  So we had a great class and explored the ingredients and methods of Vietnamese cooking with all of its French influences.  We even snapped a quick pic of the pho yummy-ness.  Not up to Melanie Dunea quality but passable.

Now on to my quandary...what is this fascination with pasta?  The ravioli class on Thursday was packed...I even had a woman in there who just found out she had to cut out gluten...yet she was still in class!
Don't get me wrong (I know I say that a lot but I don't want to be misunderstood, of course), I love pasta!  But please, please, please...I don't want to be reduced to becoming the Pasta Teacher of Tulsa...sounds very grand, doesn't it?
I agree...it IS fun to make pasta and it IS easy but come on, people, let's branch out!  I have soup, puff pastry, pie, roasted chicken, appetizers, and grilling, grilling, grilling classes but nothing fills up like pasta.  We've made simple pasta, all kinds of ravioli and gnocchi.  We've made sauces and fillings until they're coming out of our ears but it's never enough!
Yes...I will continue to teach you how to make pasta but couldn't you throw in a little excitement here and there? 
I'm just sayin'...

It IS entertaining...

So what if I told you, anybody can be successful at entertaining?  Already scoffing at me, eh?
OK...what if I told you that you can not only be successful at entertaining but can also enjoy it?  How about that one?  I hope, at this point, that you're intrigued enough to keep reading or...you have decided that I have completely gone 'round the bend on this one.  But hear me out!
Personally, I have always enjoyed entertaining.  My mom was a great hostess on the order of Perle Mesta.  How's that for a very old, obscure reference?  How many of you even know who Perle Mesta was?  And, yes, I know I'm dating myself!

Suffice it to say, my mom was a superb entertainer.  She and my dad would have holiday open houses where hundreds of people would come and go over several hours in an entire evening,  It was a true open house, in every sense of the word, back in the good old (bad old?) days of the 1960's.  Copious amounts of food and adult beverages as well as the occasional romantic tryst in the coat closet with people not married to one another.  Yes, definitely the good old days!  HAH!  Anywho, my mother managed to prepare most all of the food but then hired people to help serve and bartend so that she could be "the hostess with the mostest" at my father's side.  Those parties and her aplomb associated with them were my introduction to Entertaining...I was going to say 101 but there was nothing simple or introductory about the way my mother captained that ship.  So, I internalized my maternal rendering of Martha Stewart and thought that was what I needed to do.  And, I did!  I loved throwing great parties that totally stressed me out but they were perfect and beautiful.  I loved them but I couldn't say they were "fun" for me.  Everyone else had a wonderful time, though.  I guess the question is...how did I get from there to here?  Here being the place where I not only enjoy but have put together a lovely stress-free evening.

The "aha" moment came over twenty years ago when I was running behind getting things together for a small dinner party and was, of course, completely panicked.  One of the couples arrived a bit early (that about put me over the edge but she was a very good friend) and she said, as she watched me race around, "well, it's so nice to see that you're human."  That was my tipping point!  Indeed, I am human and why not stop trying to be Martha Stewart (who at the time had a staff of 700+) and actually enjoy the evening and my guests?  And, from that moment forward, that's exactly what I did and continue to do.

At Urban Kitchen, I teach cooking classes but I am also creating a warm and inviting environment that provides entertainment and something a little different for people to do together.  So I am entertaining guests in my kitchen anywhere from 3 to 5 nights a week.  We turn on the music, pour everyone a glass of wine and start cooking up some fun.  The atmosphere is light and easy.  No intimidation from complicated food, just delicious, straightforward dishes that are as comfortable to make as that old pair of slippers is to wear.

Now...do you believe that anyone can entertain AND enjoy doing it?  I hope so!
Keep an eye out because a complete guide of how-to do this whole entertaining thing is coming your way very soon!

And as always...
 If you liked this post, SHARE it on Facebook, Twitter or with someone you think needs to see it!
Come join the fun and take a class with us!  Visit my website at Urban Kitchen on Cherry Street and check out the Class Calendar.

What would you like to know...?

I know, weird title, right?
But I really do want to know!
I've been thinking a lot about questions people ask me in my cooking classes and how people respond to my posts, blog, Facebook, Twitter, what and wherever.

• Why I use kosher salt, 
• How do I keep from crying when I cut up an onion (easy answer, I don't!), 
• How do I know when something's done, 
• Why don't I measure...and on and on.

I have "Just the Basics" where I teach a lot of how-tos, especially knife skills, but what else do you want to know?

Remember, I have no secrets...at least, with regard to cooking!  I want you to be better at cooking and really enjoy it.  I don't teach anything in my classes that you couldn't do at home and I don't use crazy ingredients that you can't find in the local stores. And, I don't dazzle you with my fancy footwork around the stove top.  Why?  Because YOU are the important element in my teaching!  I want YOU to learn so that you don't need me.  I know, that sounds weird, too but seriously, I don't want you to NEED me.  I want you to come to cooking classes for the fun and camaraderie...to meet new people, to have a glass of wine and learn a little something to add to your repertoire and entertain guests in your home in an easy, casual way.  You know, all the best parties end up in the kitchen!!

So here's your chance!  I have a super simple survey for you and I mean it!  It is about as simple as you can get.  One question only.  It can take as long as you like (or as short as you like).

Tell me what I can do to help you, well, cook like ME (if that's what you want to know).

I look forward to hearing from everyone and feel free to share the link with your friends who may not know about me and my classes...I'd like to help them, too!

And, as always....

If you liked this post, SHARE it on Facebook, Twitter or with someone you think needs to see it!  I want to hear from you and your friends!

Come join the fun and take a class with us!  Visit my website at Urban Kitchen on Cherry Street and check out the Class Calendar.

Now....on to the survey!    The Girl's Super Simple Survey

So...what do you do in a...pasta class?

I am often asked, "what happens in the pasta class?". 
Well, we don't just open the bag and throw it in the water...if that's what you mean!

The pasta classes at Urban Kitchen are some of the most popular and fun classes that we have.  Pasta is made from scratch using a basic two-egg dough that is easy for beginners to handle.  I admit we do not do the "flour on the board with a well for the eggs" method.  I prefer the food processor method; it's must less intimidating, it's fast and it works great! 
The pasta machine is a manual, hand-cranked version that usually requires two people so it is a fun team-building (or friend-building) exercise.  After the pasta is rolled out (if you don't have a pasta machine, you can use a rolling pin), you can cut it into all kinds of shapes.  The class favorite is bowties or farfalle.  We also make linguini.  And, everything is handcut so, yes, it's rustic!

Class includes two sauces; a marinara and then something else.  The marinara helps pass the time while we are allowing the pasta dough to rest (30 minutes).  Once made and laid out on sheet pans, pasta can be frozen or must be used immediately.  In class, we follow the "use immediately" program.  Fresh pasta cooks very quickly so once your water comes to a boil, be ready with a tool that will fish the pasta out easily...like a spider or some other slotted or wire tool.  The pasta then goes into a small amount of sauce that has been warmed in a saute pan to finish.  Remember, in Italy...it's all about the pasta, not the sauce.  Sauce is treated like a condiment.
So that's Pasta 101 in a nutshell...hope to see you in class!

Recipes, included....

The last cooking class, "Holiday Appetizer Party", was just that...a party!

Lots of great appetizers, wine pairings and people...here's what you missed:

Bleu Cheese Torte, Sweet and Hot Asian Wings and Cocktail Nuts - Three Ways. We had something for any kind of party from fancy to casual. So...you will find the recipes below and yes, they are as simple as they sound and you can make all of them ahead of time so you can spend the party with your guests and not your kitchen!

FYI...our wine pairings were: Las Rocas Garnacha 2007 with the torte, Pacific Rim Riesling 2007 with the wings and Prosecco with the nuts.

Next month's class is Puff Pastry: Sweet and Savory on December 10. We'll also do more appetizers!

Bleu Cheese Torte 1 cup bread crumbs (I use Japanese Panko) 1 cup finely chopped walnuts 3 tbsp melted unsalted butter

1 lb bleu cheese, at room temperature 1 lb cream cheese, at room temperature 4 eggs 1 garlic clove, minced 1 tbsp minced fresh rosemary Kosher salt and freshly ground pepper Preheat oven to 350°F. In a food processor, combine bread crumbs, walnuts and melted butter and process until well combined. Press mixture into the bottom and partially up the sides of a 9-inch springform pan. Set aside. In a mixing bowl, combine cheeses and mix until smooth. Add the eggs, one and a time, mixing thoroughly after each addition. Add the garlic, rosemary, salt and pepper and combine well. Pour into prepared pan and bake for 45 minutes to an hour until the cake is golden brown and not loose in the center. Transfer to a cooling rack and allow to cool at least 30 minutes before serving. Slice thinly with a sharp knife, arrange on a platter and serve. Accompaniments, if desired: dried fruit, caramelized onions, baguette slices

Sweet and Spicy Asian Chicken Wings Serves 10 – 12 3 – 4 lb. chicken wings, wing tips removed, split in half ¼ cup Lovera’s Italian Grill Rub (or your favorite spice mixture) 2 – 3 tbsp canola oil ½ cup sweet chili sauce 3 tbsp fresh lime juice 3 tbsp ketchup Preheat oven to 375°F. Place prepared chicken wings in a large bowl. Toss with oil and spices. Arrange in a single layer on a rimmed baking sheet. Roast for 45 minutes until crisped and golden. In a large sauté pan, mix the sauce ingredients and allow to warm until bubbling over medium to medium low heat. When wings are cooked through, add to the sauce ingredients, increase heat to medium and cook wings in the sauce until glazed, approximately 15 minutes. Turn wings onto large platter and serve. Accompaniments, if desired: sliced cucumber spears and celery sticks

Cocktail Mixed Nuts - Sweet and Savory Three Ways For all recipes, preheat oven to 350°F. Recipe 1 – Sweet and Savory Spiced Nuts 3 tbsp sugar 1 tsp paprika 1 tsp ground cinnamon ½ tsp ground cumin ¾ tsp kosher salt 1 large egg white 2 cups pecan halves 2 cups walnut halves Lightly oil a rimmed baking sheet. Combine spices in a small bowl and set aside. Whisk egg white in a medium bowl until frothy, then stir in nuts. Add spice mixture and toss to coat. Spread in one layer on the baking sheet. Bake, stirring once or twice until dry and toasted, about 20 minutes. Pour nuts onto foil and allow to cool completely. Recipe 2 – Sweet and Salty Nuts 2 tbsp unsalted butter, softened ½ cup sugar 1/3 cup light corn syrup 1 tbsp kosher salt ½ tsp freshly ground black pepper 4 cups walnut and pecan halves Generously butter a rimmed baking sheet. In a large bowl, combine sugar and corn syrup with salt and pepper and stir well. Add nuts and stir until well combined. If it is very sticky and hard to stir, microwave on high for 30 second intervals until it loosens and will pour easily onto the baking sheet. Bake for about 25 minutes, stirring twice or more until golden and bubbly. Pours nut mixture onto foil and allow to cool completely. Break apart and serve. Recipe 3 – Spiced Herbed Nuts 3 tbsp unsalted butter 2 tbsp light brown sugar, packed 1 tbsp chopped fresh rosemary 1½ tsp chopped fresh thyme 2 tsp kosher salt ¼ tsp ground cinnamon ¼ tsp cayenne pepper ¼ tsp freshly ground pepper 2 cups pecan or walnut halves Spray a large rimmed baking sheet with cooking spray. In a medium sauté pan over medium low heat, combine all ingredients except nuts, Cook stirring frequently until butter and sugar melt completely about 2 -3 minutes. Add nuts and toss well to combine. Spread nuts on the baking sheet and bake about 15 minutes stirring once or twice until golden and fragrant. Turn out onto foil and cool completely.

My Favorite Tools...and a sandwich, too

Just had to share my sandwich creation with you. I entered the Mezzetta Make That Sandwich contest for fun (winners will be announced in September) although the last time I entered a contest for fun I ended up winning a prize. This would be a really good one, though...grand prize is $25K and a trip to Napa! Anywho...this is a Grilled Tuscan Swordfish Sandwich inspired by the Swordfish Involtini that I made for the last Tulsa Ballet Bella Cucina at Marcello and Daniela's house. Let me know if you want the recipe...I think it's delish!

So...the next cooking class, My Favorite Tools, will also include some of my favorite things (and my students' suggestions) to make...a fabulous (and super easy) Potato Gratin, decadent Tiramisu (yes, I'll have to do a swapout because it will not set up in an hour), and Roasted Butternut Squash Soup (it's flavored with curry AND ginger...yum!).

Class is this Thursday, August 20 from 5:30 to 7:30, Metro Builder's Supply, 5313 South Mingo. I have to say the classes at Metro are great fun...everyone seems to enjoy them even more so I see many more ahead!

She Can Cook, Too!

I have been trying to decide what to write about today and then it happened...my NYC daughter emailed me with a photograph of her first attempt at the Black Bean Pineapple Salad over which I have been waxing poetic...LOL.

Take a look at this! Even her little sister knew what it was!

This is the child who was asking me to add "How to Boil Water" to my blog.

You've made your mama (and your sister) proud, girl...of course, let me know how it tastes!

It just goes to show you that if you will jump into the whole cooking thing, you can do it.

BTW....here's a shameless plug...my next cooking class is scheduled for Thursday, June 11 at 6:30. We'll be at Metro Builders Supply at 53rd and Mingo. Their showroom is beautiful and filled with every appliance you could ever want to see. They have re-designed a number of areas (including the Viking Gallery where I typically teach and cook). The topic will be Entree Salads and Salad Dressings and since the May class was canceled (too many people with too much to do!), I will focus on Knife Skills as well. So it should be lots of fun. Here's what I'm thinking for recipes...Grilled Flank Steak Salad with Blue Cheese over Baby Arugula and Latin-inspired Grilled Chicken Salad with Grilled Avocado and Onions over Chopped Romaine Hearts. My dressings will be made using one of my favorite tools...the Mason jar!

Enjoy the beautiful weather (if you're in this part of the country) and your Sunday wherever you are!

Happy Cooking!!

Welcome to my blog!

I'm Candace, the girl behind (or in front of?) The Girl Can Cook!
First, a little about me...and, actually, I'm not much of a girl anymore but you're only as old as you feel, right? I live in Tulsa, Oklahoma smack dab in the middle of the country (Yes, we have computers out here in the Wild West even though, it's not very wild and not even very far west!). I am a divorced single mom and have two terrific daughters; one lives with me, the other is following her dreams in NYC.
Like many of us, I began cooking as a means of survival but I always enjoyed exploring food magazines and cookbooks long before it was a celebrity thing. I watched Julia Child on PBS and marvelled at all of the things she could do with a chicken and then, of course, loved Dan Ackroyd's impression of her on SNL. I even watched Graham Kerr, The Galloping Gourmet, before he found religion and stopped getting drunk on his shows.
I come from a long line of talented home cooks (my mother being the best!) and food was always just a part of my life. In my family, you show people how much they are loved by the food you prepare for them.
But I digress...let's just say that I have good cooking "genes". I am primarily self taught but have taken lots of classes (Culinary Institute type) and worked with many other chefs. Last fall, I won a recipe contest that I entered as a lark, sponsored by Cooking Light magazine (the recipe will be posted shortly) and I have created a "Guy Friendly Dinner Party Menu" that will be featured in one of the fall/winter issues of Men's Fitness. I teach cooking classes here in Tulsa at Metro Builders Supply in its Viking Gallery (although they have every series of appliances you can imagine so I'm going to be working my way around the store). And, I love to teach! It's one of my favorite things to do!! My classes are called "Cooking without a Parachute" where I allow people to experiment with different foods, flavors, and ingredients so that they can cook fearlessly.
I look forward to sharing Daily Tips, recipes, "secrets", and my life with you. Oh yeah, I love answering questions and researching food topics so let's make this a forum for discussion and maybe we'll all learn something.
Join me on my journey through food!