This menu with recipes included is from a cooking class I did for a Professional Women’s Networking Group. They were having a girls weekend and rented a home in Laguna Beach with an amazing kitchen to work in! We had a blast!
If you would like to book a class (gluten free or gluten filled classes available), please complete the form on my Contact Page. Thank you!!
Toasted Quinoa Salad with Oregano Vinaigrette
Free-form Lasagna with pesto & Herbed Ricotta Cheese
Salmon en Papillote
Cornmeal Shortcake with Peaches & Whipped Cream
1 cup Quinoa
1 tsp Kosher Salt
2 TBS Olive Oil
2 tsp Garlic
2 tsp Shallots
1 sprig Fresh Thyme
2 cups Water or Chicken Stock
Heat a pan with the olive oil and add the quinoa, garlic, and shallots for a quick toast and to open up the flavors of the garlic and shallots. Add water or chicken stock and thyme, bring to a simmer, cover, and let cook for 30-40 minutes or until the quinoa is tender.
½ tsp Cracked Black Peppercorns
1 tsp Dried Oregano
1 TBS Olive Oil
1 small Garlic clove, finely cut (minced)
½ tsp Shallots, finely cut (minced)
1 TBS plus 1 tsp Red Wine Vinegar
Kosher Salt to taste
¼ cup Canola Oil
Add the garlic, oregano, shallots, pepper, and red wine vinegar to a bowl. Combine the olive and canola oils in a separate bowl. Slowly whisk in the oil mixture to combine ingredients (dressing will separate after sitting, just mix again before use). Add salt to taste.
Combine Quinoa, Oregano Vinaigrette, Olives and Cucumber to serve. Garnish with crumbled Feta Cheese and Avocado. (You may substitute any vegetables here!)
Gluten Free Pasta Dough (makes 1 pound):
1 cup Cornmeal or Rice Flour
½ tsp Kosher Salt
1 Tbs Olive Oil
1 large Egg
2 large Egg Yolks
Up to 3 Tbs Ice Water
Mix together the flour, cornmeal or rice flour, and salt with your hands in a large bowl. Make a well in the middle. In a separate bowl, beat together the olive oil, egg, and egg yolks. Add the egg mixture to the well in the flour mixture. With your fingertips, or a fork, slowly stir in the flour mixture with the eggs working from the middle of the bowl to the edge. Add the water 1Tbs at a time and continue to mix together. Once the dough can be formed into a ball, remove from the bowl and briefly knead, about 5 minutes. The dough will be stiff.
Make sure you let the dough chill before rolling it out with a pasta machine. Boil the pasta in salted water until al dente.
2 Garlic Cloves roughly chopped
½ tsp Kosher Salt
½ cup Olive Oil, as needed
2 cups Fresh Flat-Leaf Parsley, roughly chopped
1 TBS Fresh Mint Leaves, roughly chopped
2 TBS Basil Leaves, roughly chopped
2-6 TBS freshly grated Parmesan Cheese
Freshly ground Black Pepper (optional)
This pesto can be made in a blender, however using the below method is preferred.
Start with the salt and garlic cloves in a Mortar and Pestle and add 1 tsp of the Olive Oil and grind the garlic in a circular motion. Add the parsley a handful at a time and grind with the garlic paste. Then add the basil and mint. Once the mixture is reduced almost to a paste, begin slowly adding the olive oil to the desired consistency. Finish by adding the parmesan cheese.
Herbed Ricotta Cheese:
16oz (or more if desired) Ricotta Cheese
2 TBS Fresh Oregano, finely chopped
2 TBS Fresh Thyme finely chopped
Combine all ingredients
Place olive oil on the bottom of a sheet try (baking pan) and being layering the individual shapes of cooked pasta dough with sautéed mushrooms, ricotta cheese mixture, fresh mozzarella, and pesto. Bake at 350°F for 10 minutes, or until all the ingredients are melted together.
White Cooking Wine
Salt to taste
Fresh cracked Black Pepper to taste
¼ cup Unsalted Butter
Preheat the oven to 425°F. Cut parchment paper into rectangles. Season each filet with salt, pepper, and olive oil. Place the filet in the center of the parchment paper. Place a 1/4in slice of butter on top of the fish with slices of garlic, shallots, fennel, and leeks, and lemon. Move the parchment paper to form a package around the fish and add 2-3 TBS white cooking wine depending on the size of the fish. Add 1 TBS of olive oil. Close the package and make sure it is sealed for each filet. Bake for 8-10 minutes.
1½ cups Gluten Free Flour: Baking
½ cup Cornmeal
1 TBS plus 1 tsp Baking Powder
¼ tsp Kosher Salt
¼ cup Granulated Sugar
4 TBS cold Unsalted Butter, cut into small cubes
1 cup plus 1 TBS Heavy Cream
Preheat the oven to 350°F. Place the flour, cornmeal, baking powder, salt, and 3 heaping TBS of sugar in a mixer. Pulse to combine. Add the butter, and pulse about 10 minutes, to a coarse meal. With the machine still running, quickly pour in 1 cup cream. Stop the mixture as soon as the dough starts to come together. Shape the dough with your hands into small circles. Place on a baking sheet and brush with the remaining cream and sugar. Bake about 15 minutes, until the biscuits are set and light golden brown.
4 ripe Peaches
1 TBS Lemon Juice
½ cup Granulated Sugar
16 small Mint Leaves
Slice the peaches and let sit in a mixture of sugar, lemon juice, and mint for 10 minutes. This will macerate the peaches, making them sweet and soft. You may keep them in the mixture longer and/or add more sugar if desired
1 cup Heavy Whipping Cream
1 TBS Granulated Sugar
1 tsp Vanilla
In a mixer, whip the cream on high, slowly adding in sugar and vanilla until the cream forms medium to stiff peaks.