Saturday's Cooking Class at Bella Collina with Recipes!

Chef Ryan held a cooking class last Saturday night and believe it or not I got JIM TO GO! I'm still shocked he went...now he was in the dessert room 100% of the time but that's ok!!! I'm just happy I got him to go. (Don't tell anyone but he liked it)

Beautiful Bella below :)

Chef Ryan out did himself...he taught us the correct way to clean a filet tenderloin and sear it perfectly on the grill.

The Menu

Wedge Salad with homemade ranch

Steamed Mussels in White Wine

Grilled Filet Mignon with Truffle Smashed Potatoes

Creme Brulee

Here is the beautiful wedge salad...the dressing is by far the best homemade ranch I've ever had and it's pretty easy.

Ranch Dressing Recipe

2 3/4 cup buttermilk

3 3/4 cup mayo

2 garlic cloves

2 tbsp chopped cilantro

1/4 cup of chives

1/4 tsp Worcestershire, Tabasco, paprika, salt, and freshly ground pepper

MIX ALL INGREDIENTS TOGETHER, Adjust seasonings if need be

Cut your ice burg lettuce in wedges, sprinkle with grape tomatoes, smoked apple wood bacon, chopped chives and drizzle with dressing..SO GOOD!

Steamed Mussels in White Wine

In a hot pan add 2 tbsp olive oil, 1/2 cup of minced garlic, and 1/2 cup of mined shallots...cook until golden.

add mussels and saute for 30 secs

deglaze with 2 cups of white wine, add 2 cups of diced tomatoes and cook the mussels until they open

finish with 1/4 cup of butter and one bunch of chopped parsley

The truffle potatoes were delish! Boil 8 idaho potatoes, when ready add 3 cups of heavy cream 3/4 cup of butter, 2-3 oz truffle oil, and salt & pepper to taste! SMASH the HELL Out oF THEM!

The steaks were grilled on very high heat with salt and pepper.

NOW I'm not going to post his creme brulee recipe because I think mine is easier and better! I hate saying that but Jim said the same thing. If your interested in it just write me an email and I'll write it out for you.

PLEASE READ IF YOU LIKE TO COOK...TRAVEL...OR EAT

I read this article on the plane last week and it sparked something. I really want to do this, I AM GOING TO DO THIS. I'm setting a goal for myself to go back to Italy, read this article and tell me what you think.

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Amalfi Coast: A Moveable Feast

By:By Elizabeth Berg

Photo by Massimo Bassano

I am contemplating what, for me, is a big adventure—making a trans-oceanic journey alone. But I have one stumbling block: Memories of a long-ago television show in which a woman takes a trip to Paris for the weekend, solo. I recall perfectly the image of her disappearing into the mouth of the jet way, looking terrified but moving resolutely forward. Ever since, I've wondered what it would be like for me, as a woman, to travel so far by myself.

Wouldn't it be frustrating to have to negotiate every detail, especially if you don't speak the language? Wouldn't it be kind of pathetic to sit in a restaurant by yourself, to witness art and architecture and the random doings of people of another land with no one by your side to share it all with? Or would the fact that I wouldn't have to coordinate everything with another make for a more satisfying and unique experience? Travel in general has been fraught with anxiety for me. Traveling alone? Unimaginable.

Cut to an afternoon when I'm leafing through a magazine—and come upon an ad for Cooking Vacations Italy that offers a week of classes in the coastal resort town of Positano and, for one price, takes care of details: ground transportation to and from the airport, lodging, many meals, and recreation that sounds distinctly un-touristy—like visiting an Italian grandmother's kitchen in the hills of Sorrento. Perfect training-wheel travel! I act before I can hesitate and book myself for a week.

When I arrive in Naples, I'm greeted by a driver (just as promised), a young man with a smile who speaks lovely English. He takes my bags ("Please, please!") and we begin our hour-long drive south along the Amalfi coast. The famously steep and narrow road kinked with hairpin turns brings us to the cliffside town of Positano and the villa where I will be staying. Perched high above the Tyrrhenian Sea, it features knee-weakening views of Positano's pastel buildings clinging to the hillsides. Surrounding the villa are virtual waterfalls of fuchsia-hued bougainvillea, hibiscuses with blossoms the size of small dinner plates, lemon and fig and olive trees, and an organic garden of herbs and vegetables.

A man welcomes me and leads me to my room just off the terrace. Simply furnished, it has a white-and blue-tiled floor, armoire, bed, two nightstands, wall sconces, and French doors that offer an unobstructed view of the sea below. On a private terrace framed by trellises full of fragrant jasmines are chairs and a table.

On top of the mini-fridge sits a gift bag from the cooking school. Inside I find recipes, an itinerary for my week's stay, an apron, and a schedule for the bus that runs by the villa into Positano and to the neighboring towns of Sorrento, Amalfi, and Ravello. Also there is a bottle of prosecco, Italian sparkling wine. I start to put the bottle away—drink champagne alone?—but then come to my senses, pop it open, pour myself a glass, and drink while I sit first on the edge of my new bed, then in my own private chair on my own private balcony.

CLICK HERE TO READ THE ENTIRE ARTICLE (MAKE SURE YOU CLICK CONTINUE IT'S A COUPLE OF PAGES LONG)

My Chili Recipe

Recipe here: http://www.fourfatchicks.blogspot.com/

My Kitchen

Whenever I see pictures of homes and kitchens I always have wanted to see a video because you can get a better picture of what things look like. SO I thought I would share a video of my kitchen with you since I will be cooking my way through the WW Cook Book. I made the WW Chili last night and will blog about it soon! HAPPY FRIDAY!!

When I say GOYA, I mean ADOBO seasoning...this is my favorite spice to use right now...I change all the time..but for now I LOVE IT!

Henna Lamp & Tagines/Tajines

I found a new store last week that was amazing, guess what is was?!! MOROCCAN. I have never seen such a neat store before. HIS website: http://www.living-morocco-online.com/ They had everything that I had been looking for, including many tajines to choose from. (Tajines cook your food at low temperatures, resulting in tender meat with aromatic vegetables and sauce, people also spell them with a "G" TAGINE).

I also found HENNA LAMPS, I got this one below...and I decorative tajine to keep garlic in. I have my eye on many more things, but I must wait! Check out his website for all things Morocco.

Silver Decorative Tajine

I used my tajine on Sunday and I did a little research for all that want one. I didn't know you had to prep it before you used it, so here is the directions below.

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In order to use your cooking tagine and get optimum taste from your recipes, it is highly recommended if not, mandatory that it is seasoned before initial use. Please follow these simple instructions below for maximum results:

The new tagine needs to be first submerged in water for at least 1 hour.

(My tajine being submerged in H2O)

Rub the inside of the base and lid with olive oil.

CHECK

Put into a cold oven and set temperature at 350 F and leave for 1.5 to 2 hours.
This process will strengthen your tagine and insure addition of a distinct flavor that tagine lovers seek at every use.

Poor oven needs cleaned, YIKES (CHECK)

Now it was ready for use..here was my recipe below

Naima’s Chicken Tagine RECIPE

3 medium carrots, peeled and cored (if core is bitter) and sliced in half lengthwise (I didn't have them so I used onions, and just layered them in the bottom like this...



½ Chicken, in pieces
1 large peeled potato, cut in 1 cm thick rounds
1 large green bell pepper, cut in chunks
1 medium red onion, cut in 1 cm thick rounds
2 medium tomatoes, cut in 1 cm thick rounds
2 cloves garlic, sliced
2 tsps ground ginger
½ tsp ground pepper
2 tsps paprika
Dash of yellow food colorant powder, or a few strands crushed saffron
½ cube or 1 tsp chicken bouillon powder
1-2 tsp salt (to taste)
Handful of pitted green olives
6 -8 tbsp olive oil
1/4 cup of water

It's READY for the oven

Splash 4 tbsp of oil on the bottom of the tagine. Layer your ingredients evenly in the tagine, starting with carrots, then going in order they are written. The carrots must be on the bottom, and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine (When the carrots start to burn, they add delicious flavor and protect the rest of the ingredients – but if anything else burns, that’s not going to taste very good.) When you get to the spices and salt, sprinkle them evenly overtop the vegetables. Spread your olives on top, then drizzle the olive oil allover. If water is needed, add it now. Close your tagine and cook until your vegetables are tender, on a very low heat. This may take up to an hour – make sure you have liquid in the tagine or it will burn – and watch out for too much liquid, or it will bubble over.Once it’s cooked, turn off the heat and drizzle the rest of your olive oil on top. Let the tagine rest for about 10 minutes to cool off, and enjoy!

DONE, it was very good! It didn't cook long and the chicken was so moist. I'm trying a vegetable recipe next, I will let you know how it turns out. I recommend everyone owning one! They also make great servers.

My First Pie!

I made my first pie this past weekend.  I'm a cook, I have never been a baker.  The reason why I chose to make blueberry pie is because Jim had to buy 2 tubs of blueberries at the store because they were on sale.  When he stuck them in the basket I told him that we wouldnt eat them, well he doesnt listen and they were in my fridge for 1 1/2 weeks.  The pie turned out great and I'm excited to make my 2nd pie.  If anyone has any good pie recipes, please post them.