In about three hours we will prepare a three course meal that is sure to impress your family and friends.
I chose these menus because the results are fantastic without a tremendous amount of work. Each of the menus incorporates basic techniques which once learned can be applied to a multitude of ingredients. You won't walk away with just one meal under your belt, you will be able to apply the skills you learned to your everyday cooking.
Each lesson is presented with detailed written recipes, as well as a glossary of terms and techniques to help students better understand the techniques and science of preparing their favorite dishes.
Feel free to use the menus as guidelines, mix and match as you like or if you have a specific product or technique you would like to learn about we can create a custom menu just for you.
Blue Elephant Thai Menu Green Papaya Salad
Sour and Spicy Prawn Soup
Phad Thai
Green Curry with Chicken
Kaffir Lime Leaf and Palm Sugar Pots de Creme
Rustic Italian
Frisee Salad with Grapes, Gorgonzola and Caramelized Garlic
Wine Braised Chicken with Seared Radicchio
Castellane Pasta with Salsa Verde
Pine Nut Tart
Low Fat Latino
Shrimp and Avocado Ceviche
Halibut with Grilled Pineapple Salsa
Black Beans and Green Rice
Tequila Lime Sorbet
Quick Weeknight Meals
Seared Halibut with Cannellini Beans and Tomatoes
Grilled Cheese Sandwiches with Apple and Tarragon Mayo
Rigatoni with Broccoli Rabe and Sausage
Lemon Chicken with Couscous Salad and Hummus
Quick Apple Tarts
Bistro
Frisee Salad with Poached Eggs and Bacon
Seared Pork Tenderloin or Duck Breast with Port and Dried Cherries
Roasted Garlic Mashed Potatoes
Apple Clafoutis
The Amazing Egg
Cheese Souffle
Hollandaise Sauce with Poached Eggs
Vanilla Pots de Creme
Aioli
Gougeres (Cheese Puffs)
Pasta From Scratch
Pappardelle Pasta with Bolognese
Potato Gnocchi in a quick Tomato Sauce
Corn and Poblano Ravioli with Chipotle Cream
Lasagne
Basics
Candied Pecans and Stilton with Baby Greens
Roasted Chicken with Lemon and Herbs
Corn Pudding
Soft Center Chocolate Cakes
Vegetarian
Grapefruit and Avocado Salad with Cumin-Lime Vinaigrette
Grilled Portobello Sandwiches
Sweet Potato Fries
Apple Upside Down Cake
Winter Menu
Roasted Red Pepper Soup
Prosciutto Wrapped Monk Fish
Brussel Sprout Hash with Whole Grain Mustard Vinaigrette
Baked Apples with Honey and Pecans
Asian Fusion
Pork Dumplings with Ginger-Soy Dipping Sauce
Sesame Crusted Tuna with Mango Mustard
Coconut Rice Cake
Sweet and Sour Baby Bok Choy
Ginger Ice Cream
Latino
Roasted Corn Tamales
Guacamole and Pico De Gallo
Cornmeal Crusted Chicken with Mango Salsa
Plantain Fritters
Coconut Flan
BBQ
Corn, Basil and Tomato Salad
Grilled Flank Steak with Gorgonzola
Roasted Pepper and Onion Salsa
Almond Pound Cake with Balsamic Strawberries
From the Sea
Oysters on the half shell with Champagne Mignonette Ice
Seared Salmon with Roasted Corn, Shiitake Mushrooms and Spinach
Bread Pudding with Whiskey Sauce
Autumn Menu
Crab Cakes with Chile Aioli
Seared Sea Scallops with Tarragon Beurre Blanc
Lemon Scented Risotto and Spinach
Caramel Nut Tart
Elegant Dinner
Steamed Mussels in a Red Curry-Coconut Broth
Crispy Duck Breast with Pomegranate Glaze
Herbed Spaetzle
Seasonal Fruit Crepes
Thai II
Chicken Satay with Spicy Peanut Sauce
Beef Salad with Lime, Mint and Shallots
Stir-fried Noodles with Green Beans and Peanuts
Toasted Coconut Ice Cream
Classic
Spinach Salad with Bacon and Egg
Filet Mignon with Blue Cheese Crust
Scalloped Potatoes with Thyme and Goat Cheese
Chocolate and Banana Napoleons
Salmon 1-2-3
Salmon en Papillote(Parchment)
Sweet and Spicy Glazed Salmon
Poached Salmon with Bearnaise Sauce
Sublime Lemon Mousse
Holiday Entertaining Basics
Sweet and Spicy Nuts
Smoked Trout Pate
Roasted Butternut Squash Soup
Best Mashed Sweet Potatoes
Cranberry Chutney
Chocolate Truffles
SE Asian menu
Shrimp Rice Paper Rolls with Hoisin Peanut Dipping Sauce
Hokkien Fried Noodles with Chicken
Cambodian Spicy Sauced Pork
Steamed Rice
Lychee Coconut Sorbet with Mango
Spring Menu
Asparagus Soup with Goat Cheese Crostini
Slow Roasted Salmon with Morels, Peas and Cream
Cardamom Profiteroles with Rhubarb Compote
2004, Sephi Coyle, letscook@cookingseattle.com, 206.280.3233