Tag Archives: Cooking Class

My Daughter’s last week in America for a year

My beautiful little girl is moving to Japan for a year to teach English as a second language in a private Buddhist High School.  I guess she isn’t little anymore.  She is very bright, has an awesome personality and is beautiful inside and out.  She has been my motivation to start this blog, instrumental in getting my cooking classes off the ground and keeping me motivated;  she has also started gathering all my recipes and cataloging them, to hopefully someday write a cookbook.  Mind you I have always wanted to write a cookbook but only to give to my kids when they finally go out on their own.  Who knows this might actually get done.

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I am on vacation this week to spend some quality girly time with her.  Monday was a massage, lunch out and mani/pedi’s. I will let her pick out all of our menus this week since she will be missing many of her favorites while away.  I must admit I have never thought about Japan as a travel destination; I have never researched anything about their culture, their cuisine, or their interests.  I have since googled where she will be teaching and the city on the coast where she will be living.  She will be 4 hours from Tokyo by bus; it is only about an hour by how the crow flies calculations.  I had NO idea Japan was so well known for their mountains and skiing!  Who knew; I mean I watched the winter Olympics when they were in Nagano; but I guess I never really thought too much about it after that.  Now we are thinking of planning a ski trip to Japan this winter.   Here is an interesting fact I read about Japan and skiing; there are more than 500 ski resorts to choose from in Japan — that’s as many as the United States, in a country a fraction of its size; again who knew!!!

Last night she wanted mashed potatoes and gravy.  Something so simple in our world yet not a lot of potatoes in Japan; I will be an expert on Japan by the time she is ready to come home.  Unless they decide to keep her; I don’t want to think about that!!!  She is sitting across from me right now and chimed in she wants mac and cheese.  Again something so simple but cheese is not readily available.  Mind you she could probably locate a place to purchase these simple staples here at home; but she is going to be on a budget and might have to do without a few of her fav’s.  BUT just think of what she gets to explore culinary wise.  Sushi galore; rice in every fashion; fresh fish – though she is a bit nervous to have it delivered to her on a plate with the head still attached.  Guess she will be on a foodie adventure of her own!  I can’t wait to Skype with her about her likes and dislikes.

Classic Mac & Cheese

6 Tbs unsalted butter

1 medium onion diced fine

6 Tbs flour

1 Tbs Dijon mustard

1 Quart milk

1 Large sprig of fresh thyme plus 1 tsp chopped thyme leaves

1 bay leaf

2 cups extra sharp cheddar cheese – grated

1 cup Monterey jack – grated

1/2 tsp Worcestershire sauce

1.2 tsp Tabasco sauce

Kosher Salt & Freshly ground black pepper

1 Lb elbow or other small pasta

2 Tbs extra virgin olive oil

2 cups fresh breadcrumbs

1/2 cup Parmigiano-Reggiano – grated

I like the mac and cheese baked with the crust on top, for some strange bizarre reason my family does not.  I have covered half the shells with the topping leaving the other half naked just to keep the peace.

Large pot of water to boil over high heat, generously salted – add pasta once bubbling and cook per package directions.

In a dutch over or heavy duty pot, melt the butter, add the onion and a pinch of salt and cook stirring with a wooden spoon until softened 4 to 5 minutes, Ass the flour and cook 1 to 2 minutes until slightly darker. Stir in the mustard. using a whisk gradually add the milk whisking constantly. using the wooden spoon again, add the thyme sprig and bay leaf pinch of salt, come to a simmer, turn to low and stirring frequently let the flavors meld about 10-15 minutes.  Remove the sprig and bay leaf. Add the cheese till melted, add Worcestershire sauce and Tabasco. Season to taste with salt and pepper.

Drain cooked pasta – add drained pasta to the cheese sauce stir till combined.

Grease a 9 x 13 baking dish, pour pasta mixture into dish.  Meanwhile in a separate bowl add the bread crumbs, Parmesan cheese, chopped thyme and olive oil and mix well.  Cover the cheesy pasta and bake in a 400′ oven for about 15 minutes.  Let set 5-10 before digging in.

Tuesday she is finishing up any outstanding projects she has going on, then off to Nashua for the final purchases for her trip. We plan to go to Kennebunkport Wednesday – I love the scallops from The Clam Shack on the bridge.

clark old family photo

My husband is originally from California and moved here when he was a freshman in high school. One of 6 kids most well-traveled; as their mother; originally from MA drove 5 of the kids in the family station wagon across country every summer; stopping at every monument, cemetery and camping ground along the way. When my husband met me, NH my whole life and had only driven to FL though numerous times in the back of our family camper.  After dating for several months, planned a trip to Maine; a cute bed and breakfast in Kennebunkport for the weekend!  I loving sea scallops and being from New England had to stop at The Clam Shack for some.  We ordered, they called our number and Rich went up to get them; the guy pushed the tray towards him and Rich looked at them, then me, then pushed them back towards the guy and said “I’m sorry we ordered scallops” I could not stop laughing.  They were huge OMG delicious and exactly what we ordered.  Rich had never seen a scallop so big; being from CA and a large family, it was his first time having a REAL fried scallops.  He was hooked!!!   We have been back a few times; but I have been craving them for too many years now. So excited to be going tomorrow and sharing them with Abbi.  Oh and Rich and Alex our son is going to take the day off to go with, I told you he was hooked.

Thursday is day of rest, Friday Abbi has a mandatory orientation meeting. so I am going to tag along and run to IKEA while she is there.  I am also re-doing her room; I know it sounds insane to be re-doing her bedroom when she is not going to use it for an entire year, but I wanted a project to do, in my spare time mind you, where I can use my passion for decorating.  If I had an unlimited budget I would do my whole house over, so for now I am settling for the only “empty” room in the house.  Plus she picked out everything in it when she was 12, It needs to turn into an “adult” bedroom. I picked up some drapes that I fell in love with, they are neutral in color but have a silky textured polka dot – they are SO cool, I cannot wait to hang them.

Saturday we dropped her off at the airport.  She was super nervous for this trip, it was a combination of being SO far away, for SO long and she is actually going to be in her very first apartment all by herself.  I know she will be awesome over there, actually wherever she goes she will be awesome.  But I can totally understand her emotions.  I held it in for as long as I could but when I was hugging her goodbye; we both broke down and I didn’t want to let her go.  I put my big girl panties on and I did.  I am SO VERY happy for her and could not be more proud, but I will be looking into tickets to go see her as soon as I can – UPDATE: Received confirmation she landed safely in Tokyo…

Earlier I mentioned the cooking class I am doing; there have been 3 classes so far and the next one that is already full is my homemade pasta three-ways.  fettuccine alfredo, spaghetti ragu bolognese and ravioli al uovo.  It has been requested and I am excited to report that when Abbi gets back we will be planning a sushi class or two.  How much fun will that be? However I must confess I am not a lover of sushi; actually I am a little afraid of it.  BUT as my quest to like wine has worked out very well; I vow here and now to make an effort to try to like sushi.  THIS is HUGE for me!!!  I hope I can report back that I have concurred my fear.  Keep your fingers crossed!

My Family of Foodies

Welcome to my Kitchen!

I love to cook, eat, and share what I make and I have recently started teaching cooking classes in my home.

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My favorite part of my home is my kitchen island.  So much great food and many wonderful conversations have been around the island that my husband built.  I have always been a firm believer that making and eating meals together makes for closer relationships.  Even when my children were younger and into all kinds of activities, we made a point to eat at least one meal together everyday. Now that they are older, 21 & 23, and currently still living at home, we have more meals together than apart. I love how they are now an instrumental part of the food planning and preparation.

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My son has been the “picky” eater part of the equation, which at times has been very trying for me.  So much so when he was around 8 and was pitching a fit about having to eat one of my standard favorites, spaghetti no less, I convinced him, kicking and screaming to make the gravy (sauce).  I told him that squeezing the garlic press would make him feel better.  That night all I can say is; it worked.  He had 2 helpings of the food he hated.  Nowadays he is still not a fan of the pasta spaghetti but loves all other kinds of pasta.  He is currently testing my personal boundaries by requesting Lamb, Veal and Mushrooms which I did not grow up eating but I can’t be a self proclaimed foodie without at least testing my comfort zone.

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My daughter while I knew she loved most foods, pretty much surprised me at how adventurous she had become.  While away at college in her sophomore year she spent a semester abroad, lived in an apartment which did not have a meal plan.  She had a crash course in picking out and cooking meals for herself. She was hooked and has been on her own foodie quest ever since.  My husband and I went over to Paris on her spring break.  I could not believe how much she had grown.  Out to dinner one night she asked our waiter what was his favorite meal, that is what she ordered and loved it.  I almost fell out of my chair, wonderful to see but I am not sure If I could have done that.  I am learning from her as much as she has from me.  I will admit I was not so thrilled when my double Political Science and German major proclaimed she wanted to move to the Caribbean and open a restaurant. She is currently off to live in Japan for a year to teach English as a second language.  I cannot wait for her to come home and teach me how to make Japanese food.

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My husband and I started our lives together with the knowledge of good tasting food and we could make some very good meals together, nothing too fancy or exciting but well made meals.  We are now self proclaimed foodies and are on a quest to eat and share great food whether we are alone or with a group of family and friends.  We love to try new recipes and look for new restaurants with good reputations of having well prepared delicious tasting food.  Whether we are home or on vacation, which is mostly in the Caribbean, we seek out and crave amazing food.  We are also now looking into pairing wine with our yummy food.  While in Paris realizing they do not have our kind of beer nor cocktails, we needed to start to like wine.  One of the highest things on my bucket list is to eat my way through Italy, I refuse to go until I can enjoy a glass of wine with dinner.  I think we are safe to go now!

My hope is to inspire you to have your own food adventures, it is never too late to try something new.