This north downtown neighborhood was completely desolated as we entered a Manhattan-styled loft for our first cooking class. A completely open space with the kitchen as its center piece, we spent the next 3 hours learning, cooking, and eating!
Kabocha Squash Soup with Crispy Prosciutto
yellow onion, diced
thin prosciutto, julienned
chicken or vegetable stock
Preheat oven to 375 degrees. Cut Squash in half and remove seeds. Rub with olive
oil and salt and place flesh down on a roasting sheet. Roast until tender, about 30
Heat a large stock pot on medium. Add olive oil and saute the onions and garlic, about
5 minutes until lightly browned. Add stock and continue to cook onions and garlic in
Heat a medium skillet, add olive oil and fry pancetta until crispy. Set aside.
When squash is cooked, cool slightly and scoop out flesh into the warm stock. Cook
another 10 minutes until well incorporated into the broth. Puree and season to taste
with salt and pepper.
Romaine Hearts Salad with Buttermilk Herb Dressing
romaine hearts, cut into 1” strips (just before serving)
radishes, thinly sliced into half moons
bread for croutons
salt and pepper to taste
Puree all dressing ingredients together in a blender. Season to taste with salt and
Preheat oven to 350 degrees. Cut bread into cubes. Toss with olive oil and salt. Toast
until crunchy, about 10 minutes.
In a large mixing bowl toss romaine lettuce and dressing together. Pour onto a platter
and garnish with croutons, radishes, and feta cheese.
Roasted Vegetables with Garlic Toum
Roasted Vegetable Ingredients:
extra virgin olive oil
salt and pepper
Preheat oven to 375 degrees. Chop vegetables uniformly and toss with olive oil and
salt. Arrange on a roasting sheet and roast for about 20 minutes or until tender and
5 cloves of garlic
1 egg white
1 cup of neutral oil (sunflower is fine)
Juice of 1 lemon
pinch of salt
1. Put the garlic cloves along with salt and lemon juice in the blender
2. Blend on medium and scrape the sides down when the garlic goes flying
3. Add the egg white and blend on medium
4. Add half the oil in bit by bit. A thin stream is not necessary, but don’t go
crazy. A reasonable, fine, steady pour is good
Red Wine Rosemary Mushroom Risotto
1/2 cup red wine plus extra for deglazing
approx. 4 cups stock
2 cups arborio rice
1 lb. mushrooms, thinly sliced
1 bunch rosemary, chopped
olive oil for sauteeing
parmesan cheese, grated
Sweat shallots and rosemary in olive oil until translucent. Add rice and coat in oil and
toast for a few minutes. Add 1/2 cup red wine. Allow liquid to absorb and then add
stock, one cup at a time after the previous cup has been added. Repeat until rice is
cooked. Only stir in between adding liquid and maybe once in between to make sure
rice isn’t cooking too much on the bottom.
While risotto is cooking heat olive oil in a saute pan and add mushrooms. When they
become brown deglaze with a splash of red wine, cover and continue to cook until
When risotto is finished fold in 3/4 of the mushrooms. Adjust seasoning to taste.
Garnish the risotto with the remaining mushrooms and parmesan cheese.
Black Pepper Brined Pork Chops with Roasted Grapes and Pan Sauce
3 lb. pork chops
9 cups water
1/2 cup sugar
1/2 cup salt
3 tablespoons coarsely ground black pepper
1 bunch grapes on the vine, the smaller the better
Pan Sauce Ingredients:
1 shallot, finely chopped
Bring water to a simmer and add sugar and salt. Dissolve the sugar and salt and add
black pepper. Cool completely and and submerge the pork chops overnight.
Heat saute pan on medium and brown the chops. Finish in oven until internal
temperature reads 145 degrees.
Roast grapes until slightly pruned and browned.
When chops are finished, remove the pan from oven and remove chops from pan.
Add shallots and cook until translucent, then deglaze with wine and add chicken stock.
Reduce to sauce consistency. Season to taste with salt and black pepper. Serve
sauce over the chops and garnish with roasted grape vine.
Caramelized Apple Crepes with Bourbon Chantilly
1 cup milk
3/4 cup AP flour
2 oz. melted butter
1 tablespoon sugar
Combine the flour, sugar, salt, milk and eggs. Mix in the melted butter.
Heat a crepe pan and add a little butter. Pour a thin layer of batter and swirl the pan to
make sure the batter reaches all of the edges. Flip when first side is finished cooking.
apples, thinly sliced
Heat a large skillet on medium. Add butter and apples. Don’t stir too often. Cook on
low heat until dark brown, about 30 minutes.
Combine all ingredients together and whisk cream to firm peaks.
Special thanks to Taste of Pace, Los Angeles!