After being inspired by summer fruits such as peaches,
pears, plums and apples, we are preparing to make an array of fresh fruit pies
and cobblers with a delicious pear appetizer served with bleu cheese/prosciutto
and drizzled with balsamic vinegar. We love fruit in salads that go with our
“Pomegranate Dressing” that are then served over baby arugula and spinach.
Our “Cook In Your Nook” classes are gaining a wide range
audience. We are teaching gift basket making-from painting a colorful peach
basket to what is in it; it’s all made by you! This adds a nice personal touch
to any gift.
Last week was diversified to say the least. Our first client
was only two years old and eats a diet mostly consisting of breaded chicken nuggets
and canned peas. With the help of ‘Thomas the Tank Engine’ and his friend,
‘Gordon’, we got young Will to not only try, but also enjoy eating poached
chicken, sautéed corn and big lima beans. We may have had a nice breakthrough,
as both trains and Will seemed to be happy with their dinner!
We then traveled to the home of birthday girl, 41-year-old
Hope, in North Raleigh. We delivered a surprise “Cook In Your Nook” three-hour
class of “Cocktails and Nippers”. With four participating and eager-to-learn
students, we began with pomegranate margaritas. They were so well received that
another batch was quickly made of the pink frothy liquid in a blender with
added ice. We then created a delicious grilled corn/avocado salsa, followed by
individual quesadillas, where everyone made their own using mixed Mexican
cheeses, roasted peppers, onions, garlic and poached chicken. A topping of sour
cream and salsa verde was optional. They almost instantaneously disappeared!
Next on the menu were Bellini cocktails of white peaches and
champagne. We discussed the origin of this famous Harry’s Bar drink from
Venice, which I once visited and, of course, ordered the lovely peach drink.
Hemmingway is rumored to have traveled there too as he frequently visited many
bars around the world. Only recently, I read a news clipping about by “on the
road” grandfather, Bob Murphy from Pasadena and Tennessee. He was a buddy of
Ernest and hung around with him in the states and in Mexico. I wish I had known
this relative who spoke five languages, played a harmonica and was more
comfortable on the road than steady in a home. After the champagne, we made
delicious mushrooms stuffed with a bleu cheese, garlic and basil mixture that
were baked for about 20 minutes until bubbly. The last appetizer consisted of
big, fat asparagus, lightly poached and shocked with cold water. They were then
wrapped in prosciutto and drizzled with an easy-to-make blender hollandaise
sauce. I was invited to spend the night, but instead, asked for a diet Dr.
Pepper with lots of ice and drove very carefully home.
