Monthly Archives: April 2012

Repeating by Popular Demand!

Monday, May 7th, 6-8:30pm
Whoa Nellie...there has been a change here!Pacific Northwest Ciopinno – Back by Demand!

Xinh Dwelly -chef and owner of Xinh’s Clam and Oyster House in Shelton, WA

If the Pacific Northwest had a signature dish, it would have to be Ciopinno, brimming over with the seafood bounty of Puget Sound. And, who better to present the quintessential recipe for Ciopinno than Xinh, our local seafood “queen.” Enjoy an evening sampling Geoduck Fritters as a starter, then move on to Ciopinno, full of clams, mussels, scallops, prawns and fish served over Angel Hair Pasta accompanied by French Bread and a Simple Green Salad. Indulge yourself with a seafood extravaganza!
Complementary wine pairing

Call 754-1448 to register or with questions

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Kitchen with a View

I grew up in a kitchen with a sweeping view of Puget Sound, Vashon Island and the Olympic Mountains. That can spoil a person for anything else.  My next kitchen view was from my little flat in the University District, which looked out onto a charming garden, a pink “Popcorn Tree” (Dogwood) and a picket fence. It looked particularly pretty in the spring.  The kitchen view from our Ballard house looked out onto a green lawn, a very large Bing Cherry tree and a blond two-year-old playing in her sandbox and picking cherry tomatoes off the vine.  Today, my kitchen looks out over a wooded ravine, where we see lots of squirrels, deer, raccoons, possums, owls, and many kinds of birds.  It’s a very peaceful and green kind of view. The spectacular view from the kitchen at Bayview School of Cooking is, coincidently, much like the one I grew up with, albeit from a very different angle, and suffice it to say, I love it. I’d be willing to bet that we have one of the loveliest views of any cooking school in the country!  I like to think that our cooking school—our “kitchen,” if you will—also has another kind of view, a view to exploring new cuisines,  new and tried-and-true cooking techniques,  innovative new products and just plain good food, so that the nice people who come to our classes can benefit, learn and enjoy.

What better to enjoy a good view than an amazing drink?  Here’s an really good drink that I call “The Delicious.” It’s a riff on a Mojito, using gin instead, because I like gin.

Oh, and by the way, the new name of for this blog  is “Kitchen with a View.”

The Delicious

5 tablespoons baker’s sugar
¼ mint leaves
½ cup + 1 tablespoon freshly squeezed lime juice
4½ ounces good quality gin

Put sugar and mint into a large cocktail shaker and muddle with a wooden spoon. Add crushed ice, lime juice and gin and shake furiously.  Strain into 2 or 3 large martini glasses (or really, an kind of short glass will do), rimmed with sugar. Garnish with mint leaves.  Enjoy!


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Vintage Fondue

Way back when, my parents celebrated their 25th wedding anniversary. The year was 1972 and of course, my siblings went in together to buy them a fondue pot. It was sleek and modern-looking, with a slight Scandinavian design. I don’t recall how many times my parents used it but I know it wasn’t many. I now have the 40 year pot (dare we call it “vintage?”) and I’m sure I’ve used it much more frequently. Yes, fondue was a fad but it should be more than that because it deserves to be. Fondue is fun and more importantly, it’s divine. Give it a try. Don’t overheat the cheese while melting and keep whisking it if it’s misbehaving and won’t come together. Eventually it will be thick and smooth the way it’s supposed to be.

Classic Cheese Fondue

1 garlic clove, halved lengthwise
1½ cups dry white wine or apple cider
 1½ pounds assorted Swiss-style cheeses, such as Gruyere, Emmentaler, Swiss, Jarlsberg and Raclette, grated (about 9 cups)
2 tablespoons cornstarch
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Freshly grated nutmeg
Freshly ground pepper
Assorted accompaniments for dipping (see list below*)

Rub inside of fondue pot thoroughly with cut sides of garlic halves; discard garlic. Pour wine or cider into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheese by the handful, whisking until melted and combined. In the small bowl, whisk cornstarch with lemon juice until cornstarch dissolves; stir into cheese mixture. Continue whisking until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper (add salt if needed). Transfer fondue to the table, and set over a warming candle. Serve immediately with assorted accompaniments.

*Accompaniment Options:

  • Cubed breads
  • Steamed baby new-potatoes, halved
  • Blanched broccoli and cauliflower *Granny Smith apples, cubed (my favorite)


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Italian Eastertime Baking

Italian Eastertime Baking 

Tuesday, April 17th, 6-8:30pm

with Christine Ciancetta

Check out the details here:

Italian Eastertime Baking

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Kids in the Kitchen Summer Camps!

  La Petite Academy - Ages 5-8Mix & Measure - Ages 9-13

Get a Sneak Peak at our upcoming Summer Camps:

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The Secret Ingredient







My favorite classes to teach at BSC are about vegetables. Vegetables are so very versatile. They are to the cook as paints are to the artist. This recipe for Roasted Green Beans with Garlic is a favorite of mine. It’s good any time of the year. Just don’t use really small tender beans. In fact, this recipe is a great way to use green beans that are less than ideal (you know how they sometimes get when they’re a little too mature.) Despite your instincts, don’t leave out the anchovies. They are the secret ingredient. One time, when my kids were little, I didn’t have anchovies or anchovy paste and I left them out. They didn’t think they were as good and couldn’t figure out what was missing. Take my word for it—don’t leave it out! Don’t be afraid to really roast these beans, because they’re better that way.

Roasted Green Beans with Garlic

1 pound green beans, stemmed
2 garlic cloves, pressed
¼ cup extra-virgin olive oil
3 anchovy fillets, finely chopped or 2 teaspoons anchovy paste
2 teaspoons fresh lemon juice
Finely grated zest of 1 lemon (optional)
Salt and pepper to taste

Preheat the oven to 450°F. In a 9×13-inch baking dish, toss the green beans with the garlic, olive oil, anchovies, lemon juice, zest and salt and pepper. Spread the beans evenly in the baking dish and roast for about 20 minutes, tossing occasionally, until tender and quite browned. Serve beans warm or at room temperature.

Categories: .Bayview School of Cooking!, Vegetable | Leave a comment

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