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lili@delightfulpalate.net

Delight Me

Corn, Cilantro and Pesto Pizza

Corn, Cilantro and Pesto Pizza

Corn, Cilantro and Pesto Pizza

Serves 2

 

1 Joseph’s Flax Oat Bran and Whole Wheat Lavash Bread cut in half

1 tablespoon Jalapeno Olive Oil

½ cup Roasted Red Pepper Pesto

1 corn on the cob

1 cup cherry tomatoes, halved

¾ cup goat cheese

1 avocado sliced

¼ cup of cilantro leaves, mint or basil or a combo

2 teaspoon chopped jalapeno

 

Preheat oven to 400 degrees. On a sheet pan place the Lavash bread and brush with the jalapeno oil and bake in oven until lightly toasted 3-5 minutes. Flip and bake another 2 minutes.

Remove the corn kernels with a sharp knife.  Spread ¼ cup of pesto on each piece of Lavash. Top with corn, tomatoes and goat cheese and bake in oven for 5 minutes or until cheese melts .Top with slices of avocado and fresh herbs.

 

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The Greek Wedge Salad

The Greek Wedge Salad

Greek Wedge Salad

adapted from Cookie and Kate

 

2 heads of romaine

1 1/2 cups halved or quartered cherry tomatoes, depending on their size

2/3 cup chopped seeded cucumber (about 1/2 medium garden cucumber)

2/3 cup chopped celery (about 2 ribs)

1/4 cup pitted and halved Kalamata olives

1 shallot, very thinly sliced

1 tablespoon lemon juice

Pinch of salt

 

Lemon-tahini dressing

 1/4 cup extra-virgin olive oil

2 to 3 tablespoons lemon juice

2 tablespoons tahini

2 to 3 cloves garlic, pressed or minced

1/2 teaspoon fine-grain sea salt

Freshly ground black pepper, to taste

 

Garnishes

1/4 cup crumbled feta cheese (optional)

1/4 cup finely chopped fresh mint and/or basil

 

To prepare the salads: Halve the heads of romaine lengthwise, all the way through their bases so the halves stay intact. Set aside.

In a medium mixing bowl, combine the tomatoes, cucumber, celery, olives, shallot, lemon juice, and a pinch of salt. Toss to combine and set aside to marinate.

To prepare the dressing: In a liquid measuring cup or small bowl, combine all of the ingredients, starting with the lower amounts of lemon juice and garlic. Whisk to blend. Taste, and add more lemon juice if it tastes bitter or needs more zip, and more garlic if it could pack more of a punch (I like my dressing on the garlicky side). Season generously with pepper, whisk again, and set aside.

To assemble: Place each romaine halve on its own dinner plate. Top each one generously with the tomato salad mixture. With a spoon, drizzle the dressing rather liberally over the salads, then finish them with a sprinkle of feta (if using) and chopped herbs. Serve immediately, with sharp butter or steak knives to aid slicing.

 

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Deviled Eggs with Crispy Chicken Skins

Deviled Eggs with Crispy Chicken Skins

You cannot have Easter with out serving these amazing deviled eggs. Yes, they are a sensational side dish for your Ham for that matter for any thing on your Easter menu. These beauties showed up in our Brunch cooking class and were snatched right up.

 

Deviled Eggs with Crispy Chicken Skin

 

 

 6 large eggs

2 tablespoons mayonnaise

1 1/2 tablespoons sweet pickle juice

1 teaspoon prepared mustard

1/8 teaspoon salt

Dash of pepper

Garnish: Crispy Chicken Skin

 

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

 

Crispy Chicken Skins

Preheat oven to 350 °F

Skin from one whole chicken or 4 thighs

Salt

Parchment paper

2 rimmed baking sheets

 

Line a baking sheet with parchment paper.

Cut the chicken skin into pieces that are 3 to 4 inches across when stretched out. Lay the pieces down, stretched flat, on the baking sheet lined with parchment paper. Sprinkle lightly with salt or any other seasonings.

Place another piece of parchment paper over the skin and set a baking sheet on top. (This covering prevents the skins from burning and curling up)

Bake 45 minutes, or until the chicken skin is golden and very crispy.

 

 

 

 

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Cooking Class Schedule for April and May 2017

Join us for our Cooking Classes

LSU Leisure Courses Cooking Series

Basic Techniques , Saturday, April 22, 2017 11:00 amhttp://bit.ly/2oRKg7i

Basic Techniques, Saturday, May 6,2017 11:00 am http://bit.ly/2ny6fjh

 

Food For Thought Cooking Series at Red Stick Spice Co. - We team up with experts in the fitness, nutrition and wellness fields and sample food that will get you gym ready and anti inflammatory for self care post injury.

Workout Fuel & Hydration Thursday, April 27, 2017 6:00 pm  with  Instructor Susan Marchand of Yogalates  http://bit.ly/2oZ4jxk

Post Injury and Long-term Healing Tuesday, May 2, 2017 6:00 pm  with Physical Therapist Katie Peaslee http://bit.ly/2oZ4jxk

 

Red Stick Spice Co. Cooking Classes

Pastry Fundamentals, Sweet & Savory Tarts  Monday, May 8 2017 Red Stick Spice Co at 6:00 pmhttp://bit.ly/2oZwfkP

Souffles 101 Sweet and Savory Tuesday, May 23, 2017 Red StIck Spice Co. at 6:00 pm http://bit.ly/2nV8YPa

Sheet Pan Suppers Wednesday, May 31, 2017 Red Stick Spice Co. at 6:00 pm http://bit.ly/2ojq7W4

 



 

 

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