Celebrity Sports Awards 2010

Chef Bev does get around and here she is with Gary Payton

professional ball player.

Carbonara, My Way

My Dinner Experience

This has surely been a week of disappointments. None of my classes this week materialized. I was so looking forward to tonight's class (Bistro Underground) but C'est La Vie, that is French for Such As Life. LOL! I got jokes. So tonight I decided to make Carbonara, my way. Traditionally an Italian pasta dish (bacon & eggs). I decided to jazz it up with spaghetti, blanched asparagus, over easy eggs placed on top and a drizzle of bacon lardons. Oh and I must not forget the sauce which coated the pasta. A generous mixture of olive oil, anchovy paste and lots of garlic. This was by far a great dish. Although I added too much pepper to the top of the eggs the picture does not give this dish justice. Hey, I am not perfect but always pushing for the best. As I cut into the egg that lay naked on top of the pasta the warm yolk flowed over and coated the pasta with such grace and the first bite was just delicious and the last bite was delicious. The slight salty flavor on the pasta from the anchovy paste and the garlic background with the slightly bitter asparagus and the smokie bacon and creamy yolks. I did good....Looking forward to seeing you in the kitchen.

Omelet or Frittata

My Dinner Experience

Did You Know:Omelet - A dish of beaten eggs cooked in a frying pan until firm with a filling, and usually served folded over.
Frittata - An egg based dish similar to an omelet cooked with various fillings and finished in the oven.

Home from work and a little tired. The cooking class (The American Palate) I had scheduled for tonight did not happen. NO PARTICIPANTS! I have really got to change this atmosphere. So, instead I came home to make me a simple dinner. I try to challenge myself often because I keep a frig, freezer, and pantry full of food and amazing spices and fun ingredients so coming up with great dishe should be easy. I said should be. I decided not to do my usual and go running off to the market. Instead I looked at what I had (which is a lot) and decided to be an Iron Chef for the night. Although Cat, Bobby, Michael, Miromoto, Jose, and Mario would be proud of my decision I failed with the secret ingredient. I just made eggs but not just any ol eggs. I made a Frittata. You know what your momma would call a loaded scramble egg dish. I took the left over spinach, chicken, and mushroom filling I had from the spinach pie and added it to my eggs. In addition I roasted a few asparagus and oven fried a few pieces of bacon. Dinner and it was good. I even shared some of the bacon (which is a no no) with Cinnamon. Yep took a picture not the best but you get the point. Looking forward to seeing you in the kitchen.

The Spinach Pie

My Dinner Experience

Okay so here goes. As often as I possible can I will recreate for you what I made for dinner. This will one keep me on my toes and two share with you some of the things I make for dinner. Funny when you are single you often eat out. For me it is normally a turkey hot dog with my real dog Cinnamon. I find it a challenge to cook and test a recipe for one person. Furthermore there is normally no one to sample the food so I would rather not waste. I am going to make a real EFFORT to start cooking more and testing all these food ideas I have stocked piled in my brain. I have got to release. Yikes!

Last night I made a mushroom, chicken, and spinach pie with puff pastry. Similar to a Greek spinach pie just with a few added ingredients. It was good although lacked a sauce component. The puff pastry, puffed up nicely and the filling was very flavorful with a slight spice due to the red chili flakes. Flakey and creamy inside without the chicken this would have been a perfect dinner for my vegetarian friends. Surely a good recipe for a large crowd as the left-overs sit in my fridge.

Funny I did not even take a picture of this dish. Not sure why because it was good. Looking forward to seeing you in the kitchen.

Bon Appetit's Vegas UnCorked 2010

The GRAND TASTING was AWESOME!

The May 2010 Bon Appetite Vegas Uncorked Event, Grand Tasting, was hummm I have no words to express this event. For the past 3 years I attended only the cooking classes which have been beyond my expectation. I have always planned on attending the Grand Tasting but the ticket is a little more than my resources could accomodate so I normally passed. This year the cooking classes did not tickle my culinary interest so I decided to take my resources and apply them all to the Grand Tasting ticket. This was such a good decision. Seeing all the chefs from most, if not all of the upscale restaurants was exciting by itself. Barbara Fairchild, Editor in Chief, Kerri Simon, Bobby Flay, Cat Cora, Wolfgang Puck, Hubert Keller and the list goes on. Then there was the FOOD. THE FOOD. THE FOOD. From the time you enter into the pool at Ceaser's you are given a glass and the "Go" sign to eat and drink until you drop. At this event you must pace yourself. With over 65 restaurant you will want to taste and savor everything. Most had not only food samples but a signature drink. There were also about 15 wine tasting booths. Oh my! From the interpretation of Bagels and Lox’s in a shoot glass creatively made with salmon roe, chive cream and crumple fillo with a dill spring to Israeli Couscous with braised cheeks in a red wine reduction. Oh and the Kobe Beef meatballs, these just melt in your mouth. The Pineapple spiked Monticristo Rum chilled and the Sesame Crusted Tuna with Raspberry Gêlée. There is not enough space to write all that I tasted and experienced. My suggestion is that you go next year 2011. I will be there for sure. Come with an open culinary mind, ready to taste everything and allow the food to carry you off to faraway lands where the real journey begins. Thank you Bon Appetite.

All About Food Variety - The Series - Class 6

Lose yourself with the first bite. The French Bistro was the "hot" topic of the evening. Our menu was not only eye pleasing but also mouth pleasing. The class tonight made; Balsamic Marinated Pork Tenderloin, Parsnip Carrot Red Potato Mash and Steamed Asparagus Tips. With a menu like this one everyone left very satisfied.

The pork tenderloin was so moist and juicy, that melt in your mouth good. This pork was the best ever and the balsamic marinade added that extra lip smacking flavor to take it over the top. The final meat once rested was cut against the grain and on a bias then drizzled with a reduction of balsamic vinegar.

The starch element was a nice spin to regular mash potatoes. Full of color, texture and vitamins. Who knew the combination could taste so good.

The meal was balanced with steamed asparagus and fresh tomato relish.

Contact me anytime to find out more about the cooking class series.

Until then, I look forward to seeing you in the kitchen.

All About Food Veriety: The Series

It is so easy to teach in such a fun environment. My cooking class series at the Henderson Multigenerational Center is going great. Thus for the team of 7 have prepared:

Indian Spiced Chicken with Cucumber Relish & Lavender Rice

Shrimp & Pasta with Saffron Sauce

Garlic Tomato Bread

Warm Pear Tarts

We are really cooking. We are really eating. We are really learning. We are having so much fun. Contact me anytime to be apart of this class.

Until then, I look forward to seeing you in the kitchen.