The Mushroom Festival—Again!

This last Saturday I participated in the Mushroom Festival for the third time.  Each time I do this I feel more and more comfortable.  The first year I was scared to death since I didn’t know the venue at all.  Last year I wasn’t too concerned but had an audience on maybe 10 people!  This year was just right, I knew what I was in for and I had a nice, big audience of around 30 people.  One of the recipes I demonstrated was this marinated mushroom number.  They’re great on their own or as part of an antipasto platter, they’re great on burgers or in salads and they’re great with cheese.  I messed around with this recipe quite a lot and added the mint, which adds a nice, surprising, summery note.

 Marinated Mushrooms

½ cup red wine vinegar
⅓ cup olive oil
1 small sweet onion, thinly sliced
1 teaspoon kosher salt
2 tablespoons finely chopped fresh mint
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

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Summer European Salads

Monday, July 29th, 6:00-8:30pm
Instructor: Regina Dearborn

Summer is the perfect time to take an imaginary tour through Europe with Regina, sampling salads from each country along the way. Taste an authentic German Potato Salad from Regina’s homeland, a Dutch Cheese Salad from Holland, Choriatiki or Farmer’s Salad from Greece, Insalata a la Caprese, an Italian pasta salad with fresh mozzarella, grape tomatoes, fresh basil and a vinaigrette, and Salade Niçoise, the famous French salad made with tuna, baby potatoes, green beans and hard-cooked eggs. Traveling has never been easier or more delicious!

Complementary Wine Served
$45

Seats still available!  Call 754-1448 and register today!

http://www.bayviewschoolofcooking.com/july2013.html#29

Storybook Cooks

Only one camp still open to enrollment:

• July 29th-30th, 9-11:00 am

The BSC kitchen is the place for little cooks to practice measuring, mixing and knife skills as they make a full dinner menu inspired by favorite children’s books. Read* charmingCurious George by Hans Augusto and Margaret Rey and delightful Madeline by Ludwig Bemelmans to your kids (or they can read* them on their own!) and they’ll experience the “worlds” of these classics through food that’s delicious enough for any dinner! Join us for two days of adventurous culinary fun! For ages 5-8. Sign up NOW!

Monday: Curious George Chef Pisghetti’s Summer Spaghetti Nutty Banana Green Salad (does not contain peanuts) Banana Pudding Served with Chocolate Milk

Tuesday: Madeline Ratatouille w/ French Cheese Easy Parisian French Bread Madeline Cookies Served with Lemonade

$75 which includes a Recipe Booklet and Norpro Mini Grater

http://www.bayviewschoolofcooking.com/kids.html#lpasum

Anticipation of an Anniversary

Ten years ago around this time, I was asked if I might like to teach a class at the brand new Bayview School of Cooking. I was flattered to be asked, submitted a proposal for a class and was told that I would be scheduled for a September appetizer class. Yikes! I had never taught a class in my life and although I knew and loved the food I was preparing, I was scared out of my mind! Wouldn’t you know it, 25 people signed up and come September, I taught my very first class, trembling the entire time. This September, I’ve decided to do an anniversary appetizer class, including all of my favorites from over the past ten years. I won’t include the recipe below because it’s a summer recipe, so I thought I’d share it with you now. It’s my favorite combination of fun, tasty and easy.

Prosciutto-Wrapped Salad Rolls
2 teaspoons Balsamic vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon sugar
Pinch of salt
2 cups mixed salad greens
2 tablespoons currants
2 tablespoons crumbled blue cheese (optional)
¼ pound thinly sliced prosciutto

Whisk first four ingredients into a vinaigrette. Toss with salad greens, currants and blue cheese. Cut each prosciutto slice lengthwise into two pieces. Tightly wrap each prosciutto piece around a large pinch of salad and cut the rolls in half. Makes approximately 16 rolls