Cooking

Are you ready for some authentic Spanish cooking? Come join us in February. Not the usual Paella (we’ve done that a few times before), but Asturian Bean & Sausage Stew (Fabada Asturiana), Spanish Garlic Shrimp (Gambas al Ajillo), Spinach with Garbanzo Beans (Espinacas con Garbanzos) and for dessert Spanish Flan.  Sure to be memorable and tasty.

For November we will meet on the 2nd and 3rd Thursday to avoid conflicting with Thanksgiving. Our Menu was Beef Bourguignon (yes, that Julia Child French classic) with egg noodles, green salad and Peanut Butter squares for dessert. It was a packed house for both events.

For October we fixed roasted Spatchcock Chicken (flattened whole chicken with the backbone removed), Seasonal Squashes, Pear & Walnut Salad and Apple Crisp dessert. Fall classics all. Ann & I hosted the first session, Paul and Colin hosted the second. It was a full house for both sessions.

We sure beat the September heat in September with Seafood Gazpacho (a cold hearty Spanish tomato soup with crab and shrimp). Served with warm German Potato Salad and Grilled Peaches & ice cream. What a Timely treat. Decadent, delightful and delicious.  

 

In July we enjoyed some NY State Fair delights. It was just like eating at the Midway spots at the NY State Fair:  Italian Sausages (Pork & Chicken) with Peppers & Onions, Syracuse Salt Potatoes, and Ann’s Beans (a definite step up from the standard baked beans). Ice Cream bars on a stick for dessert.  

June was hosted by Paul Vinella and Colin Proudfoot.  Ann and I were in the Midwest for family reunions. Colin’s menu included English Summer Salad, Pork Tenderloin, Bacon Brussels Sprouts with Pine Nuts, English Roast Potatoes.  We enjoyed a classic dessert of Crepes Suzette.

 

 

Lobsters, again!  We had such a positive response to our Lobster Fest in August, we repeated it in September so more Sirs could enjoy this summer feast.

 

April 18, 2024
 

April’s Cooking Class was all about seafood. We prepared a classic San Francisco cioppino-style Seafood Stew (all cioppino without the crab). The seafood was abundant – shrimp, scallops, clams and cod – as were the appetites to match. The meal started with an Arugula Salad with Lemon dressing and finished with a Simple Berry Crisp & ice cream. 

March 21, 2024
 

We just had to celebrate St. Paddy’s Day one more time! A Colcannon Shepherd’s Pie, Irish Soda Bread and marvelous Bailey’s Brownies served with Bailey’s Irish Cream was our Irish celebration in March’s Cooking Class.

February 15, 2024
 

In February we enjoyed the Italian favorite Pasta Fazool (Pasta e Fagioli – Pasta and Beans), preparing a classic version and an updated one. In the dueling cook off the classic version was preferred by 60% of those who attended. Either way it was an easy, tasty winter soup for cool evenings. We also enjoyed a Caprese salad, focaccia, topped off with cannoli and Limoncello Check out the recipes on our website under Cooking.

 

 

 

 

 

 

 

 

 

 

 

 

We sure know how to celebrate St. Paddy’s Day.  Wearin’ o’ th’ green and tasty food.  A little Black & Tan and Baileys Irish Cream thrown in!  Great evening.

 

 

And, we learned the correct pronunciation of Worcestershire Sauce (three syllables; think New Hampshire, with a “WOR” “ches”  before the “shur” – thanks Colin).  By the way, Happy Birthday, Colin.  

 

I’ve attached the recipes for the evening, after reviewing for the additions and changes we made.  Turned out to be excellent.  For the first time ever we had No Leftovers!  Just a little bit of Baileys Brownies.  Now, do it again at home and enjoy one more time.  Enjoy some pictures of the evening thanks to Ann.  

 

 

 

 

 

 

 

 

 

 

 

Chocolate Mousse 

 

 

 

 

 

Alcosta Senior Center, Alcosta Blvd,  San Ramon

 

Guest Chef Tahnee Proudfoot, Colin's daughter, was our guest chef in my absence. The group prepared garlic & Rosemary focaccia, Arancini (Stuffed rice balls), white wine & Sage chicken and Zabaglioni [Sicilian whipped dessert]. 

 

 

Another enjoyable October evening preparing the classic Chicken Marsala – key ingredients being lots of Marsala wine and lots of various mushrooms. We fixed that along with Roasted Root Vegetables (a salute to the fall harvest) and Apple Crisp, again to enjoy the fall apple harvest. All that along with a Simple Green Salad with Heirloom Tomatoes rounded out the evening feast.

 

Alcosta Senior Center, Alcosta Blvd,  San Ramon

 
We made an easy, tasty Spicy Crab & Greens soup.  Heirloom tomatoes are in their prime so we are preparing a Heirloom Tomato salad.   Then a simple Mussels in White Wine over pasta.  For dessert we will enjoy nature's berry bounty with a mixed berry delight.

 

 

 

We had an evening of chopping a lot of vegetables at our last Cooking session.  We prepared Gazpacho, which required cutting up 7-8 different veggies, pureeing half and enjoying the tomato-based soup super cold.  We cut up more vegetables and prepared Grilled Vegetables, then a Mixed Grill of Lamb Chops and three sausage varieties.  Finished the meal with Fresh Peach Crisp and topped with ice cream.  If you weren’t there, you missed a good one.  Recipes are below.

 

 

Join us next month on Thursday, September 15 for Seafood, Seafood and Seafood.  We will start with a Spicy Crab & Greens Soup, then Heirloom Tomato Salad, Mussels in White Wine with Linguine, followed by a Mixed Berry Compote (all fresh and in season).  Go to the website and sign up.  Come alone or with your spouse.

 

 

 

 

 

Terrific night and great start to getting back together!!!  All – I mean ALL – helped out to make a memorable dinner and evening.  I hope you will try some or all of these recipes on your own.   

 

A few newcomers to the group which added to the fun.  Thanks all for the great clean up and the extra $$ to cover hidden expenses. 

 

The "Crew"

 

Spring Greens with Shallot Dressing & Blue Cheese

 

Roasted Delicata Squash and Roasted Salmon fillets in Garlic-Lemon Sauce, served with

Sauce Gribiche (French peasant-pantry sauce)

 

 

 

Simple. Tasty. Easy. This year’s mantra for the Cooking Group. And, everyone is cooking their own meal! In February, we prepared and enjoyed a Cherry Chard Wild Rice dish, also Creamy Mustard Chicken, topped off with Orange Chocolate Shortcake. Each preparation used just 5 Ingredients. The recipes are posted to the right....

 

Photos from our Evening

 

 

 

 

 

We sure kicked off the new year with a bang up cooking/dinner party.  This new 5 Ingredients adventure makes life simpler and easier in the kitchen with little give away in taste and enjoyment.  So, thanks to all who helped out and enjoyed a wonderful evening. 

 

Recipes for our three menu items – kale salad, pork pasta and berry dessert -  are listed to the right.  Try at home.  They are easy and geared for 2-4; we just multiplied the quantities for 20 of us.  

 

Thanks to all for adding $$ to the “Set Up the Cooking Class Kitchen” fund.  Through your generosity – and guilt I assume from having a full three course dinner for $8/person – we added $52 to the fund, for a total of $92 from this and November’s class.  We are only $71 away from solvency! 

 

Lastly, our additional kitchen needs.  If you have any of the following the good working condition, please get the item[s] to me (bring to the luncheon this Wednesday, meet somewhere, at golf or dine out). We need large, medium and small Stainless steel mixing bowls; Ice cream scoop; Colander; Strainer; Slicing knife; Paring knives (2-3); Pepper grinder; Oven Mitts; Lemon Squeezer Lemon zester; Cheese grater.

 

 

 

 

 

 

We successfully finished our 2019 Mediterranean Cooking Tour with Lebanese cuisine last Thursday, November 21st.  We prepared and enjoyed Appetizers of Feta Cheese & Lebanese Olives, Hummus and Baba Ghanoush (Roasted Eggplant).   Our salad was Lebanese Tabbouleh.  Then for our main course we prepared Shish Tawook (marinated, grilled chicken pieces) and Rice Pilaf.  Dessert was a Lebanese original – Baklava.  All punctuated with white and red wine! 

 

 

 

 

 

 

 

 

 

 

We had a crackerjack of an evening “visiting” Greece on our Mediterranean food journey with 20 adventuresome SIR-souls in September.  We enjoyed Saganaki (grilled halloumi cheese), Greek Salad, Avgolemono (Lemon Chicken Rice Soup), Souvlaki (grilled meat skewers), Tzatziki (yogurt-cucumber sauce), and Baklava (nut, honey in filo dough sheets).  Some said it was the tastiest ever!  Try some – recipes on the website, or visit a Greek restaurant and enjoy for yourself.  Hats off to SIR Ron Knibbs for supplying Retsina (Greek white wine), Ouzo (anise-flavored liqueur) and Greek music.  Thanks, Zorba. Check out the pics of our evening....

 

The Crew Preparing the Meal

 

 

 

 

The Final Product

 

Enjoying the Results

 

 

 

 

Thanks again to Ann & John for a wonderful culinary experience!

 

 

 

 

 

 

 

The SIR branch cooking activity group, led by John Noll, hosted 150+ members and guests to a fantastic cookout at the Central Park complex in San Ramon on Wednesday, August 7th from 4 - 7 pm.

 

 

The windy conditions did not dampen the enthusiasm and enjoyment of all that attended. The cooking activity teamwork was in full view as they grilled sausages and chicken to perfection.

 

 

Accompanying the succulent grilled meats, the group enjoyed pasta and potato salads and, drum roll please, Ann's Famous Beans (OMG - clearly the star of the show! Click on recipe provided to right!).

 

 

 

 

 

 

For July, we all sure enjoyed our “trip” to coastal Croatia.  It was an easy, tasty preparation and outcome.  So much that all of you can enjoy any of these recipes again.  All are listed to the right.  In fact, we are making the Blueberry-Lemon cake again for an upcoming outing with friends.  (Pat Wilson:  you beat those egg whites perfectly to get the “Dairy Queen dip” on top.  Well done!)

 

If you want to prepare the Octopus salad, I suggest purchasing cooked octopus from Costco or 99 Ranch Market.  It is so much easier and much less chance for error or over/under cooking.  And, do try the whole fish sometime.  Get from Whole Foods or 99 Ranch (you’ll save $$ at 99 Ranch), cover with olive oil, salt & pepper and bake at 400-420° for 20 +/- minutes.  That’s all.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For May, we continued our Mediterranean food trip by enjoying Northern Italy cuisine, from Genoa and Liguria. This is where Pesto was invented and where seafood reigns supreme. We fixed a traditional Italian dinner with Antipasti, Primo (pasta), Secondi (Entre) and Dolce (dessert). What an Italian food adventure! I heard comments from several that it was one of our best.  It sure was enjoyable. It might have been tasty, but it was easy to prepare.  So, try these recipes at home with friends. The recipes and pictures of the evening are located below.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Our February cooking adventure centered on Portugal as we start our 2019 cooking adventure around the Mediterranean.  We prepared a Portuguese Green Soup (Caldo Verde), a creamy green vegetable soup, followed by a Cataplana Seafood Dish, which is a prawn, clam and chorizo simmer preparation – both delicious.  We also enjoyed a Portuguese Salad and Rice Pudding (Arroz Doce) for dessert, topped off with three varieties of Port.  Recipes are easy to make on your own - all located below – all keepers in my book – with a few pictures of the evening posted below. Enjoy reliving and recooking the evening.  

 

The Preparation - Literally TOO MANY COOKS IN THE KITCHEN

 

 

 

 

 

 

 

 

 

 

 

 

 

I wanted to recap our great evening BRAISING!  Even with a crowded kitchen we were able to pull off another great meal.  A special call out to Truman and Frank for their excellent sous chef duties at the stove – we could not have done it without you.

 

Turns out the Cod with Linguisa was the evening’s hit for several, only next to the Lemon Bars. From the looks of no leftovers, the Chicken Cacciatore was also well received. Those that took some home may realize that it tasted better the second time around. The flavors had time to mix and develop. Recipes are included as are some great photos of the evening. Poor Ann was also acting as photographer in addition to being there for everything we needed, when we needed it. We’ll have to have a separate photo taker from now on. Another call out to The Best Dressed (John Fischer-Chef’s hat and all), The Wounded Warrior (Chuck Lipper) and Best Apron (Mike Mullineaux - “The GrillFather”), The Best Helper (Ann Noll, without whom it would NOT happen!).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We all sure put together another great meal.  Planning was not exactly perfect as we picked the hottest day in September to roast chicken and veggies in a 400°+ oven!  But I think we all were pleased with the outcome.  In fact, we had little or no leftovers!  

 

The chicken was a “smashing” success, even without the onions!  All the sauces were gone, so we could have made more.  Veggies and squash were roasted to perfection and devoured completely.  All that was topped off with Apple Crisp and Ice Cream, after the meal with wine and great company.  A thoroughly enjoyable evening.   Where else could you entertain and feed your spouse/significant other for $25!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Another fun, tasty event on our August 16th class.  And a lot of ooh’s and ahh’s and a “you are not going to mix those ingredients together, are you?”   We did and it turned out great.  Thanks to all  of you for helping making it happen. See the recipes below for everything we prepared, in a reasonable proportion (feeds 4-6, not 20!).  Note in the Aioli prep, we tasted and adjusted.  Do so yourselves.

 

Please enjoy the pics from Ann’s iPhone...

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We enjoyed a delicious Cook Out evening meal at John & Janeen Fischer’s home in July.  Thank you, John & Janeen, so much for opening your home to 18 hungry food adventurers.  We prepared and enjoyed the now famous Ann’s Baked Bean Casserole, Syracuse Salt Potatoes, NY State Fair Sandwiches (Chicken Italian Sausages smothered in sautéed onions and peppers with a piquant mustard) and for dessert – Grilled Peaches and ice cream.

 

 

What a tasty, easy, enjoyable evening with friends. Oh, can't forget the red wines we consumed. Wonderful evening!

 

 

 

 

 

 

 Recipes

 

 

 

 

 

 

This was one of the rare times dessert did not get the top reactions, although the Spanish version of classic cheese cake was more custard-like, and a lemony delight.  Spanish Salad – that’s the one item we should have made more of.  And a Sherry vinaigrette that really hit the spot!  All recipes listed to the right.  Now try a fun evening with your friends – all you need is a paella pan and a sense of adventure.  

 

We’ve done a lot of meals to date in Cooking Class, but I think this evening’s meal took honors for the most Ohs and Ahs – color, taste, variety, presentation and over-all enjoyment. Look at all these serious eaters!   

 

 

Thanks for a great Spanish food evening. 

Recipes 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We learned....
1-	How to Prepare Salmon Fillets
2-	Deglaze sauté pan for sauce – use pan juices
3-	Vinaigrette preparation
4-	Easy, flavorful rice preparation
5-	Preparation and Use of leeks and chard
6-	Familiarity with Leeks, Chard, reduced pan juices for sauce
7-	Using simple things to create interesting meals

 

 

 

Recipes