Technique Classes at Surfas

Have you dreamed of diving deep into culinary studies to learn the hidden secrets from the professionals? Do you fantasize about wielding a knife like a pro, simmering stocks, braising, sautéing and glazing but your day job gets in the way?

Now you can live your dream and keep your day job! Chef Amanda Cushman, premier Culinary Educator and Private Chef is back in the Surfas Test Kitchen with her "Techniques of Fine Cooking Series". This series of five 3-hour class is meant to give you the information in a professional cooking program but focusing on the skills most important to the home chef.

For more details and to register:

http://www.amandacooks.com/html/cooking-classes-los-angeles.htm#technique (scroll to bottom of page)

Eating at home with a budget

We all know that times are tough and many people are tightening their belts right now. This may mean cutting back on frivolous items or forgoing a favorite activity such as eating out or seeing a movie. Whatever it means to you I have a few tips on how to still have fun while cutting back on spending.

I love going to the movies, so for me, not going is out of the question. But what you can do is substitute dinner with popcorn. There is nothing quite like freshly popped corn with a few good shakes of salt for a satisfying meal. I mean it. Popcorn can be quite filling and delicious and if you have a medium container it can take the place of a meal. A medium serving of popcorn in the movie theatre has 58 grams of fat, 93 grams of carbs and 14 grams of protein. The calories weigh in at 950 but this is dinner, remember, so what is wrong with that? Not to mention the deliciousness of sitting in a dark cool theatre where no one can reach you and you are happily munching away. So there is one tip for saving the fifty odd dollars that can be a meal after a movie.

I personally pop my own popcorn at home, rent a movie and have now saved the price of a movie ticket, parking and gas! So this is the ultimate in a cheap date, something I don’t recommend suggesting until you know the person fairly well.

To pop your own corn you have to start with quality corn. Paul Newman has a good one along with Orville Redenbacher and health food stores have organic pop corn which I usually go for. You heat a medium heavy bottom saucepan over medium high heat and then add a thin layer of vegetable or canola oil. Let that warm up a few minutes and then toss in a half an inch of corn kernels. Cover the pan and wait until you hear that first pop. Then it goes fairly quickly from there and within about 4 minutes you have a huge bowl of hot fresh popcorn. Sprinkle with salt and settle in for a great snack or meal depending on how hungry you are.

Another suggestion is to go meatless and chicken-less once or even twice a week and have a vegetarian evening. You can save quite a few dollars without animal (or fish) protein on the table along with improving your health. Fish has become quite expensive in the last year or so and if you are feeding a family you can’t always afford to spend $60 for four pieces of fish (a price I just paid recently at Santa Monica Seafood).

I think most of us know that meat and chicken is not so great for you especially if it’s not organic and free range, so taking a break from it is a good idea.

I love tofu and tempeh and have enjoyed many dishes where one or the other form of soy protein is the entrée. But there is also the meal made of grilled Portobello mushrooms served over a steamed grain (see recipe below) or eggplant with homemade tomato sauce and a sprinkling of parmesan. Served with a green salad and maybe a loaf of whole grain bread you can feel good about eating and walk away from the meal without that stuffed feeling.

I suggest you check out your local farmer’s market for better deals on seasonal fruits and vegetables and have fun with stir-fry’s, salads and fruit desserts.

Cooking at home is definitely a better deal all the way around. Good for your health, wallet and psyche. That must be why my in home cooking classes are doing fantastic right now.

For those of you wondering about meatless entrees check out the recipes below:

Tempeh Sauté with Miso Dressing

Serves 4

Ingredients

Dressing

3 Tablespoons canola oil

2 Tablespoons honey

2 Tablespoons miso

2 Tablespoons soy sauce or tamari

3 Tablespoons lemon juice

1 clove garlic, peeled

1 Tablespoon sesame oil

3 Tablespoons flat leaf parsley

Fresh pepper

Sauté

2 Tablespoons canola oil

1/2 red onion, halved, thinly sliced

½ pound domestic or wild mushrooms, wiped clean, thinly sliced

8 ounces Tempeh, diced

Salt and pepper, to taste

3 pounds baby spinach leaves

Procedure

1. Combine the canola oil, honey, miso, tamari, lemon, garlic, sesame oil and parsley in a blender or food processor and blend until smooth, taste and add fresh pepper. Set aside.

3. Heat the canola oil in a large high sided skillet and sauté the onion over medium high heat until slightly golden about 5 minutes. Add the mushrooms and tempeh seasoning with salt and pepper and continue to sauté until the tempeh is lightly browned about 8 minutes. Add the spinach and ¼ cup of water and quickly wilt. Spoon the mixture onto a serving platter and drizzle with the dressing.

Grilled Eggplant with Miso Glaze

Serves 4

Ingredients

1 Tb. canola oil

1 shallot, minced

2 cloves garlic, minced

2 tsp. minced ginger

1 ½ tsp. soy sauce

1/4 cup light miso

3 Tb. light brown sugar

2 Tsp. rice vinegar

2 Tb. chopped cilantro

6 Asian eggplants, trimmed and halved lengthwise

Steamed Basmati or Jasmine rice

Cilantro leaves, garnish

Procedure

1. Heat the oil in a small skillet over medium heat and sauté the shallot, garlic and ginger for 2 to 3 minutes. Remove from the heat and transfer to small bowl. Add the soy, miso, sugar and rice vinegar and whisk.
2. Heat a grill pan or outdoor grill until hot. Brush the eggplants on the cut side with some of the glaze. Place on the grill and lower the heat and grill for 6 to 8 minutes turning occasionally, brushing often with the glaze. Transfer to a platter and spoon some of the sauce over. Serve with rice and cilantro leaves as a garnish.

Grilled Portobello Mushrooms with Bulghur Salad

Serves 4

Ingredients

Portobellos:

1/3 cup balsamic vinegar

3/4 cup olive oil

2 cloves garlic, minced

1 1/2 Tb. fresh thyme, finely chopped

Salt and pepper

4 large portobello mushrooms, stems removed, wiped clean with a damp paper towel

Salad:

1 1/2 cups bulghur wheat

1 3/4 cups water

1/4 cup lemon juice

1/3 cup olive oil

1/4 cup toasted pine nuts

1/2 cup chopped parsley

1/2 cup cherry tomatoes, halved

Garnish:

1/4 pound parmesan cheese, shaved with a vegetable peeler

Procedure

1. Combine marinade ingredients and add mushrooms in a shallow baking pan. Marinate 1 hour, or overnight.

2. Prepare grill. Grill mushrooms about 7 minutes turning and basting often. Reserve the marinade that is leftover. Slice the mushrooms into 1/4 inch slices.

3. Meanwhile, combine the bulghur and water in a small sauce bring to a boil over medium heat and then cover, remove from the heat. The water will be absorbed in about 5 minutes. Transfer the bulghur to a medium bowl and add the remaining ingredients and season with salt and pepper to taste.

4. Spoon the bulghur salad on each plate and then place the portobello slices on top. Drizzle the leftover marinade over the mushrooms. Garnish with the shaved parmesan.