Pasta Class this week!

Don't forget about our fresh pasta class this Thursday, March 15th at 7pm. To sign up please email me at laurapotter58@gmail.com

Cake Decorating

Just before Valentine's day is the perfect time to practice your cake decorating skills! This will be a hands-on class February 9th at 7:00 PM. Space is limited but there are still a few openings left. Don't forget to email me to sign up for the class! laurapotter58@gmail.com For more details about this class see previous post.

Correction....

So sorry for the confusion, I'm sure you have looked up and down for my email address to sign up for classes.....here it is. Hope to see you there!

laurapotter58@gmail.com

Upcoming Cooking Classes

Thursday, January 19, 2012 at 7:00 pm

Sauces

Basic Techniques of Sauce Making

($30.00 per person)

First, the bechamel: the basic white sauce that creates the rich, creamy texture in many pasta dishes. We are going to take Mac & Cheese to a whole new level!

Next we'll pan sear a pork tenderloin which creates the foundation for the basic pan sauce. It's gravy...but better!

We will then learn how to make hollandaise, a simple way to add flavor and finesse to vegetables.

And finally, dessert sauces... Chocolate, Caramel and Raspberry.

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Thursday, February 9, 2012 at 7:00 pm

Cake Decorating

($30.00 per person)

Guest Chef, and daughter #3 Leslie Smith of http://www.simplysweetbyleslie.com/ will show two decorating techniques: how to work with fondant and how to make the perfect butter cream. This is a hands on class and all participants will be going home with cupcakes to show off your new talent! You will get to experiment with different piping tips and use fondant to embellish cakes and cupcakes.

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Thursday, March 15, 2012 at 7:00 pm

Fresh Pasta

($30.00 per person)

I have found that making your own fresh pasta, is just as rewarding as making home made bread. It takes a bit of time and a pasta rolling machine, but the results are worth the effort. Once you experience this process, I think you will find that the whole family will want to be involved. This is a memory I have cherished from my childhood with my Nana. One of the great things about many pasta dishes is that they make such a quick meal; a starch, a vegetable and a protein all dished up at once. The time spent creating the pasta will be saved in the quick, easy, throw-together-toppings from items that you would typically find on hand in your pantry or fridge.

To sign up for a class, email Laura at: laurapotter58@gmail.com

The Recipes Have Arrived!

Cornbread Stuffing with Apples
1 9x13 pan Cornbread (I took a shortcut, Marie Calendar's Mix)
          Set aside. Can be made 2 days ahead and set on the counter to dry out.
1/4 c. Butter
1 large Onion, finely chopped
2 cloves Garlic, finely chopped
4 stalks Celery, diced
2 Granny Smith Apples, cored and diced
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. dried Thyme
1/4 tsp. dried Rosemary
1/4 c. Fresh Parsley, chopped
1/2 c. Pecans, chopped
1/4 c. Apple Juice
3/4 c. Chicken Broth
2 eggs, beaten

Preheat oven to 375. Crumble cornbread into a large bowl. Set aside. In a large skillet on medium heat, melt the butter and saute' the onion and garlic til soft and translucent. Add celery, apples and seasonings. Continue cooking another 3-5 minutes. Remove from heat and toss with the bread crumb mixture and pecans. Add the egg and broth together then pour over crumb mixture. Toss until combined. Press the cornbread mixture into a 9x13 greased pan. Cover with foil and bake for 30-40 minutes. For a crispy, golden crust, remove foil the last 5-10 minutes of cooking.

Variation: My family loves Italian sausage added to this recipe. About 1 lb. cooked and crumbled, added just before the liquid.


My Favorite Pie Crust
2 3/4 cups all purpose flour
1 tsp. salt
1/4 tsp. baking powder
1 Tbsp. Sugar (omit sugar for a savory pie)
3/4 c. Cold Butter, cut into chunks
1/4 c. Cold Butter Flavored Crisco, (from freezer) cut into chunks

Pulse 8 times in food processor.

1/2 c. Cold Evaporated Milk or Cold Water

Pulse just until the dough starts to come together. Tip the dough crumbles onto plastic wrap and form 2 separate discs. Dough will seem dry and feel crumbly but will come together. Wrap in plastic wrap and refrigerate 10 minutes. Can be stored in refrigerator for up to 2 days.

Roll out between parchment paper to 11 inches diameter. Place in 9 inch pie pan, form and trim.
Refrigerate 10 minutes then fill with fruit or your favorite filling.

Bake at 350 for 20-40 minutes, depending on the fruit.

To pre-bake the pastry, (bake blind) roll out pastry 1/8 inch thick to fit pan, crimp and seal edges. Prick the bottom all over with a fork. Chill for 30 minutes. Preheat oven to 400 degrees. Line pie pan with a sheet of parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes. Remove pie weights and parchment, then return to oven for 5 more minutes until center of crust is light golden. Remove and cool.

Here is just one picture from Pie Crust 101. This was an interactive class.....and boy did we make a mess. Everyone went home with a pie crust and hopefully a little more confidence! Below is our bonus recipe, enjoy!


Pumpkin Mousse
8 oz. Cream Cheese, room temp
1/2 c. Powdered Sugar
1 tsp. Vanilla
1/4-1/2 tsp Pumpkin Pie Spice
2 c. Whipping Cream
Scoop out the filling to one 9-11 inch Pumpkin Pie

In a mixing bowl with the whisk attachment, whisk the cream cheese, powdered sugar, vanilla and pumpkin spice until light and fluffy. With mixer on low, slowly add whipping cream and then slowly increase speed to whip the cream and incorporate the cream cheese. Scraping sides of the bowl until the whipping cream has thickened. Scoop out the inside filling of pumpkin pie leaving the empty crust. Gently incorporate the pumpkin into the cream mixture.

This can be layered in parfait glasses with gingersnap cookie crumbs or pumpkin bread slices. It can be piped into small individual pie shells or tarts.

BYU Relief Society Dinner

The 167th Ward  Relief Society, Provo YSA 12th Stake, had a Thanksgiving Dinner at my house. Here's what the tables looked like before all the food, fun and chatter began. Thanks for coming, we had a great time!

Pie Crust - 101

I took every pie crust recipe I could find.  I tested, tweaked and experimented until I had found the perfect pie crust.  I call it the "Perfect Pie Crust" and it's perfectly easy to make.  Now I'd like to share it with you along with techniques for rolling out the dough and several of my favorite pie fillings. Plus, as a bonus, we'll learn what to do with leftover pies (should you have some) on the day after!

Perfect Pie Crust

Friday, November 11th @ 7:00 p.m.

Alpine, Utah

$15.00

Seats are limited and classes fill up fast.  To receive more information and to register for the class, please email me at laura@carmelas.net 

Alpine Quilt Retreat

If you missed the Fall Harvest Alpine Quilt Retreat, don't sweat!  There will be another in the Spring.  Check the Alpine Quilt Retreat website for more information to come!  Here's a peak at what you missed (and what you have to look forward to)...

The accommodations were a quilt lovers dream!  Each room displayed character, charm, unique vintage furnishings and beautiful quilts.

 

Each day, quilting classes were taught, cooking demonstrations shared and accessories, such as button rings were made.  Access to a large quilting workroom was available for round-the-clock quilting, complete with large tables, sewing machines and irons.  Everything a hard-core quilter needs.

As mentioned in an earlier post, I was in charge of the cooking demonstrations.  These quick, 30 minutes classes gave quilters a break from sewing as well as a good bite to eat.  On the menu...

Buttermilk Scones

Creamy Butternut Squash Soup.

You can find the recipes by clicking HERE.

Quilters Harvest Retreat

Alpine Quilters Retreat is sponsoring the upcoming Quilters Harvest Friday, November 12th.  Enjoy a trunk show, quilting demonstrations, special offers from local quilt stores and cooking demonstrations taught by Laura from Be My Guest in Alpine.

Laura's Cooking Demonstration Schedule:

• 9:00 to 9:30 a.m. -- English Tea Scones
• 11:00 to 11:30 a.m. -- Butternut Squash Soup
• 1:30 to 2:00 p.m. -- Butternut Squash Soup

To find out how you can enjoy a weekend Quilting Retreat and get access to Laura's cooking demonstrations, visit Alpine Quilt Retreats.

Sunday Dinners - Handcrafted Home

Sunday Dinners are were a problem at my house. 6 people sat at the dining room table, 4 people on bar stools at the counter and 8 people sitting at the breakfast nook. If you happen to be the last person through the food line, there's standing room only.

To see how I resolved this problem, visit my Handcrafted Home page.