Builder's Appliance Center :: Culinary Corner

Pecan Pumpkin Butter Squares

Mushroom Casserole

Haricots Verts with Tarragon

Champagne Vinaigrette

Butternut Squash Chowder

Brieen Crout Mushroom

Cookings Lessons Schedule

4/21/11- Knife Skills & Techniques

What Knife do I use? How do I pick out knives? What is the difference between Asian & European style knives? We will discuss these, knife safety, and cutting techniques.

5/12/11 - Fire up the Grill!

From fire-roasted appetizers, and sizzling main courses to to delicious desserts! Come learn tips to making unforgettable Meals!

5/26/11 - All about Olive Oil!

Rich, beautiful, and fragrant, olive oil is much like wine – taste is a matter of personal preference. We will discuss varieties, production & quality. We will also taste test a variety of olive oils and make a full course meal using Olive Oil in each.

6/2/11 - All about Balsamic Vinegar!

What is the difference between traditional & commercial? A $3 and a $25 bottle? We will demystify these and more while tasting a variety of Balsamic vinegars and preparing a full menu incorporating the intricate flavor of Balsamic in each dish!

Class times: 6-9pm
Cost per Class: $60
Location: BAC Showroom, Limited Class Sizes, 1880 W. Oxford Ave, Englewood

Mulling Spice
Happy Holidays everyone! The holidays are upon us and the wonderful aromas are filling the air! As I put together menus for events I am led to think about how to put it all together and set the mood!

One of the things I love to do in the fall & winter is to simmer mulling spices in water on the stove w/ orange slices. To me there is no better aroma around the holidays. It is quite comforting & inviting. Having an induction stove top or extra low simmer setting on your gas top or range puts your mind at ease for this cozy seasonal tradition. You can also give the spice mixture as gifts in little holiday tins or bags. Mulled wine or apple cider (w/ optional added rum) is a wonderful cozy caroling drink!

Mulling Spice
. 3 oz cinnamon sticks ¼ cup whole all spice
0. 6 oz of whole nutmeg ¼ cup whole cloves
. 1/3 cup dried lemon peel Broken star anise
. 1/3 cup dried orange peel
.
Crush cinnamon stick and nutmeg with a rolling pin, a skillet, a mallet or a grinder if you have one that will do the job. Mix in the remaining ingredients. Add two tablespoons of mixture to tea/spice ball or cheesecloth, if you plan to drink the mulled liquid, otherwise you can let it loose in the pan. Use one bag for every four cups of beverage, and simmer for at least 20 minutes.

Spiced Pecans
2 cups pecan halves ¼ tsp cayenne pepper
2 TBSP unsalted butter, melted 2 TBSP sugar
1 tsp ground cinnamon ¾ tsp salt

Preheat the oven to 325 degrees F. Place the pecans in a medium bowl. Add the butter, cinnamon, cayenne, sugar, and salt and stir to coat. Transfer to a baking pan. Bake until the nuts are toasted, stirring occasionally, about 20 minutes. Serve warm or at room temperature.
This is one of my favorites. They are big hits with my friends & clients. Great gift!!