Give The Gift of Cooking....

Hello Fellow Chef's~

Just checking in with all of you....The Holiday season is upon us and I hope the last couple of months have treated you well so you are ready to tackle the shopping nightmares!

If you are still stressing over the perfect Christmas gift for your friends and family members, well stress no longer.....Giving the gift of cooking is the "in" thing to do!

Check out all the photo's on my website to see all the fun you are missing out on. Click the link below to view: http://www.simmerandsear.com/Photo_Gallery.html

The rumor has it that gift cards are a bad purchase these days given all the businesses that are closing their doors...well, I will not be closing the doors to my chef services even in these tough times. I will always honor your gift certificate even if I need to make it a private one on one class.

So don't wait any longer....inquire today on how to purchase the best gift anyone can receive! Looking forward to hearing from you! Chef Anna

November Recipe of the Month

Chicken Yiaourti

4 large skinless boneless chicken breasts
1 cup of Greek yogurt
1 tablespoon thyme, chopped
1 teaspoon of rosemary
juice of a lemon
Nutmeg
Salt and Pepper

Preheat oven to 375 degrees

Wash chicken breasts. Place in a large oven safe casserole dish. Make a few 2 inch wide x 1 inch deep slices on both sides of the chicken breasts.

Spoon the yogurt all over the chicken, cover generously and push into the cuts of the meat.
Sprinkle a lite dusting of nutmeg on top of the yogurt. Squeeze the juice of a lemon on the meat. Sprinkle the thyme and rosemary evenly over the chicken and season with salt and pepper.

Place in your preheat oven for about 45 minutes or until the tops are a golden brown.
Enjoy with your favorite rice, pasta, potatoes or veggies.

"A Taste of Moroccan"

Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. The cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine brought by the Moriscos when they left Spain, the Turkish cuisine from the Turks and the Middle Eastern cuisines brought by the Arabs, as well as Jewish cuisine. Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred, but is relatively expensive. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. The most popular drink is green tea with mint. The tea is accompanied with hard sugar cones or lumps.

This class will alternate on Wednesday's with other cuisines.

Menu to include such dishes as:

Moroccan Spiced Carrot Salad with Cilantro

Chicken Tagine with Fennel and Olives

Moroccan Style Vegetable Stew with Harissa Yogurt Sauce

Chickpea Ragout

Please register for classes via my online calendar if you have a pre-paid voucher:

Another Big Thanks!!

Just wanted to thank all of you that made my September busy, fun and a true success! I had some amazing groups last month and Simmer and Sear wouldn't be what it is without you!

A Big Thanks goes out to:
PwC, thanks so much Sima for all your efforts and thanks to the whole gang! That chocolate molten cake was amazing!

Drinker Biddle Reath, what a great group of lawyers, thank you Anhthu for organizing your large group and thanks goes out to your whole team!

Justina H., what a great way to celebrate a family reunion. Hope you had fun Mom!

Christy P., also, what a great way to celebrate a bridal shower. Congrats on the upcoming wedding!


The calendar is overflowing for October and I can't wait to see how it all turns out!! I will keep you posted!
Chef Anna

Come Experience "A Taste of Italy"

Come experience a taste of Italy! Feel like you are in Italy without leaving your own city. I will be hosting a cooking lesson party on Monday's starting September 12th @ either 11am or 6:00p.m. We will be making two incredible dishes from the regions of Tuscany.

The Italian cuisine was reflected by the cultural variety of the regions in italy and by the Italian history, which was influenced from Greek, Roman, Norman and Arab civilizations. The Italian cuisine is considered as a prime example for a 'perfecto' cuisine, and is imitated all over the world.

The Roman cuisine for example usually uses sheep's cheese and organic meat , on the other hand, Tuscan cooking is using white beans and bread without salt. In Rome the pizzas are very thin like crackers, and Neapolitan and Sicilian pizzas are thicker. than their counterparts. The Northern Italian dishes are influenced by French cooking, because of the proximity of the French border. Emilia-Romagna is the number one with wheat production in italy, and is also known for their stuffed pasta. Napoli is considered as the home of pizza and mozarella.

This class will be held in my Russian Hill kitchen in San Francisco. Space is limited so please sign up soon if you are interested in coming. Please provide your own wine. Gratuity is very much appreciated :)

Menu will vary with dishes such as:

Handmade Potato Ricotta Gnocchi ~ sauces will vary.

Risotto Milanese ~ This delicately saffron seasoned dish is what Italy is all about.

Tomato Florentine Soup

Caesar Salad with homemade dressing and homemade parmesan croutons

Chicken Marsala - Boneless skinless chicken breasts, crimini mushrooms, marsala wine and lots of butter of course! :)

Italian Bruschetta

Chicken Parmesan with a basil pancetta tomato sauce

Classes begin September 12th 2011

You may register for classes now

Please register via my online calendar:

Chi Mangia Bene, Mangia Italiano (Those Who Eat Well, Eat Italian)
Chef Anna

September Recipe of the Month.....one of my favorites!

Swordfish Spiedini ~

(Swordfish Skewers marinated in olive oil, herbes de Provence & wrapped in pancetta)

1/4 cup extra-virgin olive oil
2 teaspoons herbes de Provence
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds swordfish steaks (at least 1-inch thick), trimmed
12 short, thick wooden skewers, soaked in water for at least 30 minutes
12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip 6 lemon wedges

Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. If you are barbecuing make sure you line the grill with aluminum foil first. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.

Transfer the skewers to plates and serve with lemon wedges.

RECOMMENDED WINE #1: Marco Felluga Pinot Grigio 2003 REGION/ORIGIN: Collio, Friuli GRAPE/VARIETAL: Pinot Grigio

RECOMMENDED WINE #2: Inama Vin Soave Classico 2003
REGION/ORIGIN: Soave, Veneto
GRAPE/VARIETAL: Garganega

Hello Newlyweds!

It's time to getting cooking..............

Okay all you crazy kids that got married this past Summer, as I promised, I am hosting a newlyweds cooking class just for you!

Please join me, or rather....let me join you, in celebrating your new marriage! Let's get it started in the kitchen!

For more details on menu, location, rates and date of class please email me at chefanna@simmerandsear.com

Congratulations!
Chef Anna

Great Success!

Well, this last Friday's cooking event was a great success! The Cameron's had me host their birthday party with a cooking event and we had a fantastic time! It was a treat to use the Cameron's own home and what a beautiful space and amazing kitchen to do it in.
Another big thanks to the Cameron's for inviting Simmer and Sear into their home and making me a part of their special day!
Cheers!

A Big Thanks!!

Just wanted to thank all of you that made my July busy and fun! I had some amazing groups last month and Simmer and Sear wouldn't be what it is without you!

Thanks go out to:
GE Capital, thanks so much Donn, Scott and the whole gang!
Philips Healthcare, thanks Ardie and your whole team!
Heddy F., what a great way to celebrate a wedding. Congrats Jesper and Sandra!
Rob W., also, what a great way to celebrate a birthday. Happy Birthday Cassie!
Jenny L., the girls night out was certainly a good night! Thanks girls!

Can't wait to see what happens in August!!
Chef Anna

Upcoming Events...

It is wedding season and the hottest wedding gift is the gift of cooking....

Looking for a unique gift to give to the soon to be married couple?? Look no further....

I am doing a special cooking class for newlyweds only! This cooking experience will be a great way to start bonding for the new couple now that they will be living together and cooking together for years to come....

To inquire about how to obtain a gift certificate and to find out all the details on this special newlywed class please emailing me at: chefanna@simmerandsear.com

Thanks in advance!
Chef Anna

Recipe of the Month....

Zucchini Blossoms are my ingredient of the month!

In spring Italian markets fill with brilliant gold zucchini blossoms, and here is a recipe for a risotto with zucchini blossoms and Prosecco that will be quite nice in a romantic meal.
To serve 4:

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

• 1 1/2 cups (300 g) Vialone Nano or other short-grained rice
• Simmering vegetable broth (unsalted canned will work if need be; you'll want a quart)
• 10 zucchini blossoms
• 1/4 cup freshly grated Grana Padano or Parmigiano Reggiano
• Half a white onion, minced
• Olive oil
• 1 cup sparkling Prosecco (warm)
• 2 walnut-sized chunks of unsalted butter
• Salt & pepper to taste

Preparation:

Wash the blossoms gently, removing the stems and pistils, and pat the yellow petals dry. Heat a tablespoon of olive oil in a pot and gently sauté the onion, stirring it with a spoon, until it has begun to turn golden. Add the rice and turn the burner up to a brisk flame; cook, stirring, until the grains have become translucent -- 3 to 5 minutes. Add half the wine and stiff, then lower the flame and begin adding broth a ladle at a time, stirring gently. When the rice is almost done, thinly slice the zucchini petals and stir them in too; check seasoning, stir in the butter and the cheese, and turn off the flame. Let the risotto sit covered for about 30 seconds, then sprinkle the remaining Prosecco over it, Stir again, and it's ready to serve.

Enjoy!