Monthly Archives: August 2012

Deschutes Brewery Brewmaster’s Dinner – September 28th

Join us and register for class soon because seating is limited!

Enjoy a 5-course meal paired with samples of 5 Deschutes Brewery Beers – Sept. 28th, 6:30 to 9pm! Only $50/person

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Separating an Egg

First, this video demonstrates the three most standard methods…

Next, this video demonstrates the use of the egg separator tool….

Finally, my new favorite method:

Categories: .Bayview School of Cooking! | 2 Comments

Home from Vacation Pasta

I’ve had a thing about pasta ever since I started to occasionally cook for myself and discovered that you could make something really tasty (albeit not very nutritious) with some spaghetti, good quality olive oil, garlic, salt and pepper. This concoction was especially satisfying as a late night meal, after work.  My children apparently haven’t experienced this pasta epiphany and don’t appreciate the meal my husband and I crave when we return home from a vacation right about dinner time.  This pasta dish is my version of the Old Spaghetti Factory’s Mizithra with Browned Butter that I always ordered as a kid whenever we visited that venerable restaurant. I’m not quite sure why we always want to have it when we return home except that it’s very easy to put together and is the epitome of comfort food. We usually serve this with a tossed salad.

Spaghetti with Mizithra and Browned Butter (or Home from Vacation Pasta)

6 ounces dry spaghetti
3 tablespoons butter
1 clove garlic, smashed
⅔ cup finely grated Mizithra cheese (a salted, aged and dried goat’s or sheep’s milk cheese)
¼ cup finely grated parmesan cheese
Salt and pepper to taste

Cook spaghetti in salted water until just barely tender.  Meanwhile, melt butter with smashed garlic in a small skillet until butter is browned and smells nutty.  Remove from heat and discard garlic. Toss pasta in browned butter and divide cheeses evenly over pasta servings.  Grind pepper over top.  Makes 2 servings

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

Happy Birthday Julia Child!

Today we celebrate the 100th birthday anniversary of Julia Child who brought French cooking home to the US with “Mastering the Art of French Cooking,” published in 1961. In celebration, the LA Times lists her 15 gross-sounding dishes in Julia Child’s classic French cookbook:

1. Boiled bottom round

2. Brain souffle

3. Cold chicken in lemon jelly

4. Eggs in aspic

5. Fish mousse

6. Flamebed kidneys

7. Foie gras stuffing with prunes

8. Jellied pheasant in escabeche

9. Laitues braises (braised lettuce)

10. Leftover veal loaf

11. Liver canapes

12. Marrow sauce

13. Pineapple boiled in syrup

14. Rabbit pate

15. Sweetbreads au gratin casserole

Happy Birthday Julia…even your grossest sounding dishes sound delicious!



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Leanne’s Anise-Honey Feta

With this recipe, you will know without a doubt that I truly am obsessed with nibbles before dinner.  I’m not sure why—I just think you can have a lot of fun with this kind of food because it’s not supposed to be “serious.”  I’d also like to spread the word that you don’t need to put out a bag of chips with store-bought salsa.  It’s almost just as easy to make this appetizer.  Put a block of fresh feta (my favorite is the feta that’s sold in the Bayview olive bar) in a baking dish just large enough to hold it.  Sprinkle with anise seed, a little olive oil and some honey, and broil.  Serve with pita chips.  That’s it, and it’s unbelievably delicious!  Here are the particulars:

½ pound feta cheese packed in water
1 teaspoon anise seed
2 tablespoons extra-virgin olive oil
1 tablespoon honey

See instructions above.  Broil until brown spots appear.  Serve with pita chips. Makes about 6 servings

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

Café Cubano – Tuesday, August 7th

Café Cubano!
with Catherine Skinner

On the menu:
Pan Cubano
Mantequilla al Ajo
Arroz con Pollo
Plantains 3 Ways
1.Platanos Tostones
2.Platanos Maduros

Call 754-1448 to register!

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

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