Monthly Archives: March 2014

Hands-On Exemplary Eggrolls Encore

A BSC UpdateUpdate!

Monday, May 12th, 6:00-8:30pm

Instructor: Chong Na

Just south of Olympia there’s a little market called the Villa Grove where people flock to get the best eggrolls in town. Chong Na, back by popular demand, is the creator of these lovely, bigger-than average gems and she’ll share her secret for making them yourself! In this hands-on class you’ll be assembling Pork Eggrolls, Shrimp Eggrolls and a very non-traditional but very delicious Krab and Cheese Eggroll. To complete the feast, you’ll also learn to make Chong’s best Fried Rice and her original Sweet and Sour Dipping Sauce.

Adult Hands-On Class and a Complementary Beer Pairing

Call (360)754-1448 with questions or to register!

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Long-Standing Tradition

LeanneAs I’ve mentioned before, Food and Wine has long been my favorite cooking publication.  You’d easily be able to tell if you saw my collection of magazines dating back to 1987! Some of their recipes from way back have become tried and true family favorites such as this gnocchi recipe from Dom Deluise’s mother. It’s different from the standard gnocchi in that it’s made of ricotta rather than potatoes.  Now, if we ever have the standard potato gnocchi my son complains that it isn’t “real” gnocchi.  It’s a long-standing family tradition at our house and I’d like to share it with you. P.S. The marinara recipe with this is excellent and can stand on its own.

Cheese Gnocchi with Marinara Sauce

 Mariana Sauce
One 35 ounce can Italian peeled tomatoes
2 tablespoons extra virgin olive oil
8 cloves garlic, peeled and thinly sliced
½ pound mushrooms (optional)
Salt and pepper to taste

Empty tomatoes with the juice into a large bowl.  Remove and discard the stem end from the tomatoes.  Squeeze the tomatoes with your hands to break them up.

In a large nonreactive skillet, combine the oil and garlic.  Cook gently over low heat, stirring occasionally, until the garlic is deep golden but not brown, about 8 minutes.  Increase the heat to high, wait for 30 seconds and then add the canned tomatoes with their liquid.  Bring to a boil over high heat and cook, stirring occasionally, until most of the watery liquid has evaporated and the sauce is thick, about 12 minutes.  Remove from heat and season with salt and pepper.

2 cups all-purpose flour
½ teaspoon salt
2 cups ricotta cheese
2 eggs, lightly beaten

In a medium bowl, combine the flour and salt and stir well.  Add the ricotta and eggs and using a large spoon, beat until the dough forms a large bowl.  Transfer the dough to a lightly floured work surface and knead briefly.

Bring a large pot of lightly salted water to a boil over moderate high heat.  Cut the gnocchi dough into 8 pieces.  Roll each piece into a ½-inch thick rope.  Cut each rope into 1-inch pieces.  With a knuckle or your index finger, make a dent in the center of each piece.

Drop the gnocchi into the boiling water; they’ll sink to the bottom.  Boil, stirring occasionally, until the gnocchi firm up and lose their raw taste, about 10 minutes.  Drain well.  Transfer the gnocchi to a large warmed platter.  Top with Marinara Sauce and serve hot, sprinkled with Parmesan cheese and shredded basil.
Serves 4

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Chef Talk

Even though classes offered by the Bayview School of Cooking are designed for the non-professional cook, I found this professionally focused website Chef Talk, very interesting!

Take a look and find something helpful!

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Three classes not to miss!

Guys in Aprons – A Beginner Cooking Series for Men Part 1
Instructor: Barry “CB” Martin Grilling with Barry “CB” Martin
Saturday, March 15th, 9:00-11:30am
Barry “CB” Martin is publisher/co-writer of a new series of e-booklets called “Guys in Aprons – Guide to Cooking” developed for men of all ages and now he brings this original series to BSC! You’ll learn to master the basic cooking methods and techniques needed to prepare a varied menu for everyday dining. Join CB as he discusses the primary sources of heat in the kitchen and how to use them to prepare three easy recipes: Macaroni and Cheese, Smothered Chicken Thighs and Roasted Broccoli with CB’s Vinaigrette and Toasted Almonds. Become the gourmet cook you were always meant to be!
$45, but if you sign up for all three classes, only $120

Unexpected Salads
Lee Ann Ufford
Tuesday, March 18th, 6:00-8:30pm
Spring is in the air, but the arrival of fresh summer produce is still weeks away. Join Lee Ann as she makes bright, healthy and fresh salads using late winter’s vegetables and grains. Kale takes a new spin in Lacinato Kale with Spicy Peanut Vinaigrette. A Mediterranean Lentil Salad served with Roasted Tomato Bruschetta and addictive Spiced Roasted Garbanzos is comfort food that’s good for you. Italian Tuna, Couscous and Roasted Red Pepper Salad is a do-ahead main dish salad, but even better when accompanied by Crispy Italian Cauliflower and Olive Salad and Radish and Jicama Salad with Cilantro Dressing brings south-of-the-border warmth to these still chilly days! Complementary Wine Pairing $45

Hands-On Korean Kimchi
Instructor: Chong Na
Wednesday, March 19th, 6:00-8:30pm
Kimchi is Korea’s national dish and its popularity has steadily increased in popularity in our own country. No wonder—its low in calories, is often listed as one of the world’s top five healthiest foods, and perhaps most importantly, it’s delicious! Join Chong as she takes you step-by-step through the process of making traditional Cabbage Kimchi and traditional Cucumber Kimchi, favorites of her homeland. Every student will take a container of each home with them.
Adult Hands-On Class Complementary Beer Pairing $50

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Love Those Leafy Greens!


Tuesday, April 1st, 6:00-8:30pm
Instructor: Chef Kelsang Tsoglam

Ever wonder about some of those unusual greens in the market? Chef Kelsang loves to cook with these leafy wonders and will show you how to incorporate them into your kitchen repertoire. Join her as she demonstrates how to make her comforting Arugula and Gruyere Bread Pudding, exotic Indian-Spiced Mustard Greens, savory Mediterranean Lentils with Collard Greens and hearty Mushroom and Kale Risotto. Green never looked so good!

Complementary Wine Pairing
page link

Call (360)754-1448 to register or with questions!

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