2 New Culinary Arts Classes Added for Kids!

Update!

Because our first Saturday classes filled so quickly, we’ve added two additional BSC Kids Culinary Arts Program classes for November!

For 5 to 8 years old cooks: 

Sunday, November 4th; 9:00-11:30am
Harvest Time in the Kitchen!
Instructor: Irene Schade

Fall is harvest time so what better than hearty food for dinner? Irene and her helpers will help you make a dinner menu that starts with Chex Mix with a Harvest Twist. Then it’s a bowl of Harvest Stew with Smoked Sausage served with Fall-Spiced Corn Bread, all served with fresh apple cider!

For 9 to 13 years old cooks: 

Sunday, November 4th, 1:00-3:30 pm
BSC Kids Culinary Arts – Ages 9 to 13: A Harvest Menu
Instructor: Irene Schade

It’s harvest time and Irene and her assistants have a hearty dinner menu that you can learn to make for your family and friends at home! It starts with Chex Mix with a Harvest Twist, and Harvest Salad with Pumpkin Goddess Dressing. Then it’s a bowl of Harvest Stew with Smoked Sausage served with Fall-Spiced Cornbread. Enjoy fresh apple cider with your meal! 

The Bayview School of Cooking’s program for kids strives to provide a fun and safe environment where children can learn age-appropriate cooking skills as well as an appreciation for new and different foods.

In order to guarantee your child a seat in a camp or a class, pre-registration is required. Call (360) 754-1448 to register or feel free to call with questions!

www.BayviewSchoolOfCooking.com/Kids.html

(BTW…we still have limited seating in the two new Kid Classes for October!)

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Debbie Macomber’s Table 

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Debbie Macomber’s Table class is full but please join us in welcoming her at the special Book Signing Event from 4:00-5:30 pm. If you wish to contribute a toy toward Debbie’s selected charity, The Olympia Toy Run, please feel free to bring one!
Friday, November 2: Book Signing: 5:00-6:00 pm; Class: 6:00-8:30 pm

Debbie Macomber’s Table

Instructors: Debbie Macomber, #1 New York Times bestselling author, with Leanne Willard, BSC Director

Debbie Macomber is one of today’s most popular writers with over 200 million copies of her books in print worldwide. Her novels have spent over 1,000 weeks on the New York Times bestseller list and 13 of these have hit the number one spot! Five of her Christmas books have been made into Hallmark movies and her Cedar Cove series was made into a television series. Now she visits BSC to sign copies of and talk about her new cookbook, Debbie Macomber’s Table: Sharing the Joy of Cooking with Family and Friends. In class, Leanne will join Debbie to make some of the recipes from her book including, Sweet and Salty Nuts, Carrot-Ginger Soup, Crunchy Ramen Salad with Honey-Ginger Vinaigrette, Slow Cooker Honey Garlic Chicken served with rice, and Lemon Cupcakes with Lemon Zest Frosting. All proceeds from this class will benefit The Olympia Toy Run. Be sure to sign up early for this very special opportunity! BSC page link

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Two BSC Kids Culinary Arts Classes Just Added!

Update!

Our popular BSC Kids Culinary Arts program just added two repeat classes to the 2018 Fall schedule….register quickly because the seats will fill soon.  Call (360) 754-1448 to register or with questions.

Sunday, October 7, 9:00-11:30 am

BSC Kids Culinary Arts – Ages 5 to 8: The ABCs of Cooking
Instructor: Irene Schade

It’s back to school and Irene and her helpers would like to welcome you back to Saturday Kids classes by reciting the ABCs of cooking! “A” is for Asparagus Risotto, creamy and warm, “B” is for Bacon-Wrapped Water Chestnuts, that go crunch, and “C” is for Cherry Crepes, red, juicy and sweet! And “L” is for lemonade, the drink of the day! Who knew the ABCs could be this yummy?
$35 

and for the older kid chefs:

Sunday, October 7, 1:00-3:30 pm

BSC Kids Culinary Arts – Ages 9 to 13: ABC to Z Food
Instructor: Irene Schade

You may know your ABCs but do you know the ABCs of cooking? Join Irene and her assistants for a lesson in the kitchen starting with “A,” which stands for Asparagus Risotto, a creamy rice dish that involves lots of stirring and can be adapted to many different ingredients. “B” is for Bacon-Wrapped Water Chestnuts, tasty morsels that are hard to resist and wonderful to start any meal! “C” stands for Cherry Crepes, a delicious dessert that’s also very adaptable, and “Z” stands for Ziti Noodle Bake, a favorite with everyone! And, “L” is for lemonade, the drink of the day!
$35 

Check out our other classes and programs and events at the Bayview School of Cooking: www.BayviewSchoolOfCooking.com

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Fall 2018 Brochure now available!

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View online at www.BayviewSchoolOfCooking.com – also available
there for download – or pick one up at Bayview Thriftway,
Ralph’s Thriftway and at Storman’s Inc. main office.

 

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2018 BSC Kids Cuisine Summer Camps

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Winter 2017-18 Brochure Now Available!

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View online at www.BayviewSchoolOfCooking.com – also available
there for download – or pick one up at Bayview Thriftway,
Ralph’s Thriftway and at Storman’s Inc. main office.

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A German-ish Recipe

German food always seems to me a fall or winter thing. When the weather turns chilly, I get cravings for my daughter’s schnitzel and späetzle, which she makes to perfection. I long for hearty, comfort food and the Germans seem to have that down. Not too long ago, I was trying to think of something for dinner and wanted to use up some pasta in the cupboard. I also had some sauerkraut in the fridge and some smoked pork chops in the freezer. I came up with a recipe that had some serious German undertones—cabbage? check. mustard? check. sour cream? check. smoked meat? check. Pasta? well, maybe not so much. But, it works, and is in fact quite tasty! In this recipe, I add the sauerkraut last to preserve the health benefits of the probiotic in this product. Just heat it through enough so that it’s nice and warm when you put it on the table.

German Sauerkraut Pasta

3 tablespoons butter
½ medium onion, thinly sliced
1 package Johnson’s Smoked Pork Chops, thinly sliced
1 tablespoon mustard seeds
1 tablespoon stone ground Dijon mustard
½ cup sour cream
One 16-ounce container of raw sauerkraut (I like Sonoma Brinery brand)
½ pound Farfalle pasta, cooked al dente
Salt and freshly ground pepper to taste

In large skillet, melt butter and add onion; cook until transparent. Add pork chops, mustard seeds, and mustard and cook for 5 minutes. Add sour cream and sauerkraut and warm through. Add pasta, stirring until warmed through and season with salt and pepper. Serves 4

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Fall 2017

There is a certain magic involved in harvesting, preserving, cooking, gifting, and serving food that transcends all its practicalities. Sure, we eat to live, but of course, there is so much more to food than simple nutrition. Growing up, this was the time of year my mom would can and make jam from produce from our garden and trees. She obviously preserved fruits and vegetables so we could eat them later in the year but my memories of helping to pit cherries and pick raspberries and tomatoes and watching her jar all of it up are pure magic.

Part of the magic of cooking is in the learning!

As a teenager, I would often get frustrated with my baking efforts. One day I baked a cake for a friend’s birthday and it came out of the pan in chunks. I had a melt-down and wanted to chuck the whole thing in the garbage when my mom swooped in and suggested that I piece it together. Hidden under a layer of thick, fluffy frosting, no one would be the wiser, she said. That cake turned out very nicely, if I do say so myself. That lesson really hit home with me.

Ever since then, if a cooking project doesn’t turn out the way I think it should, I always take a deep breath and pause before assuming it’s a loss. I’ve tried to pass on this lesson to each of my own kids.

Rather than tell you about all the wonderful things happening at BSC this fall, I want to invite you to look through this brochure, find a class that strikes your fancy and come learn something new. Or…even better…come make some memories! We would love to see you. To me, learning, and making memories is what this season is all about.

Hope to see you soon, upstairs in the BSC Kitchen!
-Leanne

Fall 2017 Brochure Now Available: www.bayviewschoolofcooking.com

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Now It’s Summer


Summer has arrived, complete with one 98° day and lots of lovely days after that! Now I’m craving salads for dinner but those salads gotta have pizzazz. I found this salad from Cooking Light magazine a few years ago. The flavors are vibrant, it’s beautiful on the plate, and you get to grill, so it’s kind of the whole package. The dressing is tart, sweet and spicy and really elevates this dish from the usual to the extraordinary. I’ve played with the original recipe a bit here, so you should too (just don’t mess with that dressing!). I’ve been known to throw some chunks of avocado in because, well, they’re delicious. Some cubed jicama might be good in there too! The recipe may look longish but it’s a fairly simple salad to throw together. One more note: this tastes even better when you eat it outside!

Southwestern-Style Shrimp Taco Salad

¼ cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons garlic, minced
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
1 pound medium shrimp, peeled and de-veined
2 ears shucked corn
Cooking spray
4 cups romaine lettuce, chopped
½ cup green onions, chopped
¼ cup fresh cilantro, chopped
One 15 ounce can black beans, rinsed and drained
3 plum tomatoes, chopped or 1½ cups cherry tomatoes, cut in half
2 ounces baked blue corn tortilla chips or regular chips
⅓ cup light sour cream
⅓ cup avocado, peeled and diced
Lime wedges (optional)

Prepare grill to medium-high heat.

Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk.

Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside.

Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly. Remove shrimp from skewers, and place in a large bowl.

Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture and toss gently to combine.

Divide tortilla chips evenly among 4 shallow bowls; top each serving with shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended.

Top each serving with sour cream mixture. Serve with a lime wedge, if desired. Serves 4

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It’s Not Summer Yet

Even though summer officially arrives on June 20th, those of us from the Pacific Northwest know perfectly well that it might not be here until the middle of July, and even that can be somewhat questionable! We want to eat outside and grill everything we bring home from the market, but the weather isn’t always cooperative.

I recently found a recipe from Ina Garten that is great for those in-between times, when heavy, rich food feels wrong, but you still crave something a little heartier than light summer fare. It’s pasta, so I’m all in, it’s meatless, so it’s great for our “Meatless Mondays,” and it’s full of cheese, which is always good. If you’re in a hurry, it’s a meal in itself, or you can serve it with a green salad and a nice bottle of wine. As usual, I changed the recipe a bit to suit my own taste. Don’t be shy when you’re cooking up the cauliflower—the brown bits add a lot of flavor!

Crusty Baked Shells & Cauliflower

Kosher salt
Freshly ground black pepper
¾ pound medium shells, such as Barilla
Good olive oil
2½ pounds cauliflower, cut into small, bite-sized florets (1 large head)
2 tablespoons fresh sage leaves, finely chopped
2 tablespoons capers, drained
1 tablespoon (3 cloves) garlic, minced
1 teaspoon grated lemon zest
¼ teaspoon crushed red pepper flakes
2 cups Italian Fontina, freshly grated
1 cup (8 ounces) fresh whole milk ricotta
¾ cup panko (Japanese bread flakes)
6 tablespoons Italian Pecorino cheese, freshly grated
2 tablespoons fresh parsley leaves, minced

Preheat the oven to 400°

Fill a large pot with water, add 2 teaspoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tablespoons of olive oil in a 12-inch sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender.

Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully.

Stir in the Fontina.

Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top.

Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot. Serves 6-8

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