Wednesday, January 4, 2017
Sunday, February 9, 2014
Come find one in the wine country....
To qualify see note below*
Space is limited, so reserve your cutting board today!
Valentines Day Dinner and Dating event to be held on:
*Note: All participants must friend "Chef Anna" on Facebook so you can be screened and qualify to attend the event, add a personal message that you are requesting to attend "Speed Dating Dinner"
Please go to: https://www.facebook.com/simmerandsear
Tuesday, August 9, 2011
French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food and recipes is an understanding of France itself.
Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in "French restaurants" outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.
This class will be held every Tuesday @ 11am and 6pm
Menu will include such dishes as:
*Salad Lyonaisse ~ Frisee lettuce with bacon, homemade croutons and a poached egg. Topped with a zesty stoneground mustard vinegar dressing
*Traditional French Onion Soup
*Chicken Pillards over a bed of greens and mandarin oranges
*Coq au vin
Please sign up via my on-
line calendar if you have a prepaid voucher:
Sunday, February 13, 2011
Enter to win a cooking lesson or dinner for two prepared by your own private chef, your choice on the prize!
Both valued at $130
You will be able to book a date to cash in your prize on any available date on the calendar, excluding holidays. To see a description of my private cooking lessons or private chef services click here:
Winner will be selected on 2/28/11, contest ends on 2/27/11.
Click here to purchase raffle tickets
(*Suggest purchasing only one raffle ticket for best value*)
Friday, February 11, 2011
Taking a private cooking lesson together is both romantic and a fun unique way to "spice" things up! Being able to cook together with ease and comfort is a sure sign of compatibility.......
A kiss for an appetizer
My mouth, your spices
I wanna cook for you
Ecstasy melting this love
Love without seasoning
Let's taste eternity
It's not too late to give the gift of cooking for V-Day. Contact Simmer and Sear today to find out how to purchase a gift certificate and get your recipe for 'Love'!
Wednesday, February 9, 2011
Recipe of the Month
Heart-Shaped Polenta Bites with Caramelized Mushrooms
For the polenta:
- 3 cups heavy cream
- 2 cups chicken stock
- 1 teaspoon finely ground sea salt, preferably gray salt
- 1/2 teaspoon freshly ground nutmeg
- 1 cup polenta
- 1 cup freshly grated Parmesan, plus more for garnish
Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
For the mushrooms:
- 3 tablespoons extra-virgin olive oil
- 1/2 pound button, cremini mushrooms, or wild mushrooms cut into quarters
- Finely ground salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon finely chopped fresh thyme leaves
- 2 tablespoons fresh lemon juice
- 3/4 cup dry white wine
- 2 tablespoons finely chopped Italian parsley leaves, for garnish
Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Keep sauce on the lowest simmer setting.
For the Heartlets:
Make the polenta according to above instructions. Just before the polenta is finished thickening, pour 3/4 of the mushroom sauce into the polenta, stir. Make sure to reserve 1/4 the sauce to pour over the top of each heart. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
To assemble: Using a 2-inch diameter heart-shaped cookie cutter, cut the polenta into heart shapes, about 24, and place them on a serving platter
Place 1 heart on a plate, place about 1/2 teaspoon of the reserved mushrooms on top of the polenta. Garnish with grated Parmesan. Serve immediately.
Happy Valentines Day!