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Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!

lili@delightfulpalate.net

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Hands on Cooking Classes at The Red Stick Spice Co.

Hands on Cooking Classes with Lili Courtney at Red Stick Spice Co.

Join me in the classroom for some hands-on cooking fun! You'll learn to reinvent weeknight supper .Thursday, August 11, 11:00 am: Pantry Staple Supper Shortcuts and Meatball Mania Thursday, September 15, 11:00 am: Meatball Mania. Check out the details at http://bit.ly/2aaWbBo

 

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Grilled Eggplant Involtini

Grilled Eggplant Involtini

A super easy and tasty snack to serve with cocktails for your summer evenings just light the grill. Grill some eggplant that has been brushed with balsamic vinaigrette and start with a spread of the ricotta cheesy mixture. We like the added saltiness of the Prosciutto and the summer blast of fresh basil.

 

 

 

Delightful Palate Grilled Eggplant Involtini

 Involtini is an Italian word used to describe "small bundles" of food stuffed into a rolled food wrap.The traditional Italian dish typically included thin pieces of meat or fish that were stuffed with breadcrumbs, currants, pinenuts, cheese, and seasonings. The wrapped bundles of food were then often skewered and grilled before serving.

1 Large Eggplant

3 tbsp. Balsamic Vinaigrette

5 Slices Prosciutto, cut into 4

1 cup ricotta

1 pound ball of Fresh mozzarella, thinly sliced

½ cup Parmesan cheese

18 Large Basil Leaves

Toothpicks

 Preheat a char-grill or barbecue on high. Slice eggplant into 9 slices. Cut each slice in half, lengthways.

Brush each side of eggplant with balsamic vinaigrette. Season to taste.

Char-grill eggplant for 3-4 minutes each side, until tender. Cool. Mix in a medium size bowl, the ricotta and parmesan cheese.

 Spread 2 tablespoons of the ricotta mixture over a piece of grilled eggplant. Follow with a piece of prosciutto, a thin layer of sliced mozzarella cheese and then a few leaves of basil. Roll up tightly and secure with a toothpick.

 

 

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Grilled Vegetable Panzanella Salad with Croutons

Grilled Vegetable Panzanella Salad with Croutons

A beautiful way to eat tomatoes with  grilled zucchini and squash . A Panzenalla Summer Salad

Grilled Vegetable Panzanella Salad with Croutons

 For the dressing:

½ Cup Balsamic Garlic Honey vinaigrette

 For the grilled vegetables salad:

3 bell peppers cut into thick strips

2 long eggplants cut into ½-inch rounds

1 large zucchini, cut into ¼-inch rounds

1 red onion, cut into thick strips

4 tomatoes, sliced

1 tablespoon olive oil

½ teaspoon sea salt

Fresh Mozzarella, sliced

Fresh basil to garnish

 For the giant hot croutons:

½ loaf of un-sliced bread, ripped into 2-inch chunks

1 tablespoon olive oil

½ teaspoon truffle sea salt

1 teaspoon nutritional yeast

¼ teaspoon fresh cracked pepper

 Pre heat oven to 350 for the croutons

Heat your grill pan on top of the stove on high

Put the bell peppers, eggplant, zucchini, red onion and in a large bowl and toss with the olive oil and sea salt. Grill all the veggies, working in batches if needed until there are grill marks on both sides, about 3-4 minutes per side. Toss the veggies in the dressing and salt to taste.

On a large platter Arrange the sliced tomatoes on the bottom and season with salt and pepper, then assemble the veggies and mozzarella cheese on top and place the g hot croutons over the top and garnish with basil leaves.

 In a large bowl toss the bread chunks with the olive oil, truffle salt nutritional  yeast, pepper. Place the bread chunks in the oven and toast, turning as needed.

 

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Super Summer Salads Cooking Class at Whole Foods Market in Lafayette, La.

zuchinni Ribbon, White Bean, and Farrow Salad, Peach and Plum  Goat Cheese Flat Breads with Pancetta, Cooking Class, Cooking Class, Lili Courtney , culinary instructor and owner of Delightful Palate, Mango Caprese Salad with  Delightful Palate's Stone Fruit Nectar vinaigrette

 It is hot and the dead middle of summer and we have recipes that keep you from having to heat up your kitchen. Shaved Zucchini Ribbon, White Bean and Farrow Salad with Delightful Palate’s Balsamic Garlic Honey vinaigrette.

We tossed ripe peaches and plums in Wild Mayhaw Berry vinaigrette baked them on flat breads with goat cheese, honey and pancetta. The mangoes are ripe and there is nothing more delicious as Delightful Palate's Stone Fruit Nectar vinaigrette infused with fresh basil a perfect combo. Here is the recipe for Mango Caprese Salad.

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