Before our NPower Greater DC Region Cooking Class got underway yesterday we just had to take a photo of our teaching island. The centerpiece... peaches, lemons, limes, tomatillos, jalapeno, sage, lemon verbena and fennel flowers.
More photos of the class in action are on the way.
The menu...
Signature Goat Cheese Appetizer
Caramelized Onion Flatbread with Chipotle Cream
Grilled Harissa Marinated London Broil with Tomatillo Sauce
Three Cheese Watermelon Salad with Olives and Cilantro
Gan's Blueberry Buckle with Hagen Daz Vanilla
The Outer Banks of North Carolina is my favorite place to cook this time of year.
Our beach cottage in Southern Shores still wears a 1960's kitchen and has a back screen porch in eye view of the ocean with a Weber gas grill.
My Eighth Avenue neighbors and I enjoy meals together there... almost every night and often with an ocean breeze under the light of a moon lit sky.
Last Saturday it was five of us. The menu...
Two Whole Wild Red Snappers Stuffed with Sliced Oranges, Lemons, Limes, Onions, Garlic and Fresh Thyme... skewered closed, rubbed in olive oil and grilled by Bob to perfection.
Jackie's Corn, Nectarine and Blueberry Chow Chow...
My Caesar Salad and...
Crusty Flat Bread with Coarse Sea Salt
For the Caesar Salad...
1 head green romaine lettuce, washed, dried and chilled
Parmesan, freshly grated
Croutons
1 loaf rustic bread like ciabatta cut into bite-size pieces
Place croutons in a glass dish and bake in a pre-heated
300 degree oven for up to one hour or until crisp and crunchy.
Vinaigrette
1/4 cup lemon juice, freshly squeezed
1/4 cup red wine vinegar
1/2 cup olive oil, extra virgin
2 cloves garlic, minced and warmed through in a little olive oil
1 teaspoon anchovy paste
1 Tablespoon Worcestershire sauce
pepper, freshly cracked
sea salt
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