News, Upcoming Events and Recipe of the Month

A Taste of France

2011-08-09T22:53:00.000-07:00

"A Taste of France"

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

Classes begin September 12th 2011
You may register for classes now:

Please sign up via my online calendar:

A Taste of India

2011-08-09T22:06:00.000-07:00

"A Taste of India"

One country, more than forty languages and roughly 1600 dialects! India is diverse to say the least and its languages are just one aspect of this diversity. Every state has its own traditions, culture, lifestyle, food…. It is ironic then, that when the rest of the world thinks of Indian food, the one word that comes to most minds is ‘curry’. This is perhaps the greatest understatement ever as ‘curry’ does not begin to sum up the amazing variety that is to be had in Indian cuisine. Not only does every state have its own style of cooking, even individual households differ in their preparation of the same dish. Most have their own secret recipes for the powders and pastes that form the backbone of the dish. What unifies all Indian dishes is the spices that bring them their characteristic fragrance and flavor.

Delicious and healthy too!

While some Indian food is traditionally packed with ingredients like oil and ghee that most of us avoid for health reasons, there is almost no comparison anywhere in the world to the vast variety of fresh fruit and vegetable dishes that form part of its repertoire. As such there is no reason why even the most waistline-conscious among us cannot enjoy good Indian cuisine. The keywords though are ‘in moderation’.

This class to be held every other Wednesday at 11am and 6pm

Menu will be posted every Sunday

Some traditional dishes we will be creating will be:

Chicken Tikka Masala

Indian Spiced Potatoes

Eggplant Curry

Coconut Rice

Lemon Rice

Coconut Curry Chicken

Butter Chicken

and much much more....

Classes begin September 12th 2011

You may register for classes now

Please sign up via my online calendar:

Win a cooking lesson or private dinner for two

2011-02-13T15:45:00.000-08:00

Simmer and Sear Raffle

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:
Private Services

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*)

Good luck!

Recipe for Love.....

2011-02-11T23:36:00.000-08:00

Are you still looking for that perfect Valentines gift?

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
Desire boiling
Let's taste eternity
Mmmmmmm :)

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'!

~Love is in the Air~Recipe of the Month

2011-02-09T17:48:00.000-08:00

~Love is in the Air~
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

Directions

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

Directions

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!

The Kitchen Consultant!

2011-02-09T16:47:00.000-08:00

The Kitchen Consultant:

Do you like to cook but feel like you either don't have the right kitchen supplies or your kitchen is so cluttered and unorganized that it takes all the fun out of cooking? Well, The Kitchen Consultant is here to help! This service provides consulting on what kitchen needs/equipment your kitchen might be missing to make things run more smoothly and cook stress-free. I will go through your entire kitchen and make a list of things I see or don't see that can end any anxiety that you may be having in the kitchen. You want to cook more but every time you try to do so you end up frustrated with not having the proper kitchen necessities. Maybe you have every thing you need to cook stress-free but you just can't find it!! Whip those pots and pans into shape and if you will, let me find your kitchen's "Feng Shui"!
Call 415-335-8831 or email chefanna@simmerandsear.com for pricing and details.

Simmer and Sear in the New York Times!!!!

2010-08-18T12:39:00.000-07:00

HOT OFF THE PRESS:

Simmer and Sear featured in the New York Times!!!

http://www.nytimes.com/2010/08/15/fashion/weddings/15WEBFIELD.html?_r=2&scp=3&sq=bachelorette&st=cse

The article starts off mentioning me and Simmer and Sear and the last three paragraphs in the article are quotes from previous clients.

You know you've made it when you get into the New York Times! :)

La Famiglia Foto Files....

2010-05-11T17:36:00.000-07:00

La Famiglia Delicatessen ~ The Family Deli in 1979

(click on picture to enlarge)

This is where it all began.....Back in 1979 my Grandmothers Italian Deli in San Ramon, La Famiglia Delicatessen(The Family Deli). From right to left, my grandmother Antoinette, my auntie Yvonne and my auntie Pricislla. I remember eating so much Italian salami when I was a kid! Yummm..(Hadley is my divorced name so my maiden name Brincat is featured in the article, grandma and one aunt kept their maiden names) It is so awesome to still carry on the family food written up in the press 31 years later. :)

The Brown Dog Deli ~ Second Family Deli in Oregon 2002

(click on picture to enlarge)

Second family Italian Deli after my grandmothers in 1979(posted above) The Brown Dog Deli started by my brother in 2002 in Creswell Oregon.....proceeded by more good Italian food from of course, Simmer and Sear!

What's for lunch?

2010-04-21T14:35:00.001-07:00

Are you tired of not finding enough "healthy" choices for lunch? If you are like most San Franciscans you eat out at least twice a day, 5 to 6 days a week. Not only are we always looking for something healthy we also want to find something inexpensive as well......

Simmer and Sear wants to make you a healthy, inexpensive lunch and deliver it to your doorstep...Whether you work from home or in an office building let us take the day to day dilemma of finding something healthy and inexpensive for lunch out of your busy and hectic lives.

If you are like most of us who workout everyday, we tend to stress over how hard our next workout has to be because we ended up not being able to find something healthy to eat for lunch. Who has the energy after a long day of work to do an EXTRA hard workout??

So here is your solution: Get your office to order 10 or more lunches at a time and Simmer and Sear will give you MANY healthy and affordable choices for lunch delivered to your doorstep!

Each week we will be offering a new menu to choose from. Lunches start at as little as $5 per person.

If your company orders on a weekly basis, a company credit card can be used for one payment for the whole office or your company can be billed each week.

Or set-up your own Paypal payment system with Simmer and Sear.

Collected cash for payment on delivery is easiest.

Hope to see you at lunch!

Contact chefanna@simmerandsear.com or 415-335-8831 for menu and pricing.

HOT OFF THE PRESS

2010-04-12T14:22:00.000-07:00

THIS JUST IN:

Simmer and Sear was voted "Most likely to succeed" by Daily Candy, check it out!!
http://www.dailycandy.com/san-francisco/article/82060/Planning-a-Wedding-in-San-Francisco-Spring-2010

Need party rentals? Simmer and Sear has you set up!

2010-03-31T13:16:00.000-07:00

Simmer and Sear has you set up!!

Luncheon or Dinner Party Rentals Available:
Do you want to throw a luncheon or dinner party but don't have enough place settings? Or need additional kitchen equipment to cook with? Simmer and Sear has it all!

Dinner plates, salad plates, dessert plates, flatware, serving and cooking utensils, wine glasses, champagne glasses, water glasses, coffee cups, serving platters, bowls of every size, ramekins, specialty cooking equipment such as single gas burners, portable roasting ovens, and much much more!!

Pricing starts at just $0.35 per piece or priced by the set.

Please email chefanna@simmerandsear.com to rent your party today!

Vote for Simmer and Sear, nominated for best cooking classes in SF.....

2010-03-29T18:58:00.000-07:00

03/29/2010 Headline News: This just in....Simmer and Sear has been nominated for best cooking classes in San Francisco, cast your vote today at:

http://baylist.sfgate.com/simmer-and-sear/biz/88258

"The Popcorn Experiment"

2010-02-11T17:03:00.000-08:00

"The Popcorn Experiment"

Hi, my name is Anna and I am a popcorn addict!

Who doesn't like popcorn?? Not sure if there is anyone on this earth that doesn't like popcorn. I think I gave up microwave popcorn and started only popping real kernels on the stove about 5 years ago. And about 2 years ago I thought, "Hmmmm, I wonder what it would taste like if I tossed in some lemon pepper seasoning with the salt and oil?" Can you say, YUMMMM!!

Recently, with the creative mind of my boyfriend and myself, we have started experimenting with all kinds of flavors. Who knew that popcorn didn't need to be just the standard salt, butter or caramel corn.

Due to my "popcorn addiction" I also found out that if you do not have access to a stove you can also make microwave popcorn without it being "microwave" popcorn....

I have decided to share all of these discoveries with you via "The Popcorn Experiment"!

I am going to start with the recipes I have tried thus far, tell you how to pop fresh kernels in the microwave without it being "microwave" popcorn and have vowed to try a new ingredient each time I pop fresh corn and report back to you!

Latest Experiment:
Mustard & Hot Sauce Popcorn
Ingredients
2 tablespoons of peanut oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of sea salt
1 tablespoon of mustard(dijon or yellow)
1 teaspoon of hot sauce
Preparation
Place peanut oil, mustard and hot sauce in large stock pot, coat the bottom of the pot evenly. You can use a wooden spoon to mix and tilt the pot back and forth to coat the bottom. Add TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.
Enjoy!

Original Recipe:
Lemon-Pepper Popcorn
Ingredients
2 tablespoons of extra-virgin olive oil
1/2 cup of popcorn kernels(Orville Redenbacher is best)
3 pinches of salt
1 tablespoon of lemon-pepper(use *Lawry's if possible)
Preparation
Place olive oil and TWO kernels into large stock pot and turn heat on almost to highest heat. (Do not attempt this on an electric stove!)
When the first two kernels have popped, spread the rest of the kernels throughout the stock pot, add the salt and lemon-pepper. Place lid on pot with it cracked a little for steam. Cook on nearly high heat until the kernels are about at a stand still for popping. Keep a close listen and stand near by until done.

Additional flavors thus far:

*Lemon Pepper & Parmesan Popcorn(use lemon pepper recipe as above, add 1/2 cup of shredded parmesan cheese to the finished popcorn and shake.

*Fennel & Salt Popcorn(use above recipe but replace lemon pepper with 1 tablespoon of fennel seeds and 1 tablespoon of Lawry's Seasoning Salt)

*Peanut Oil Popcorn(use above recipe but replace the extra-virgin olive oil with Peanut Oil and only use salt, no other seasoning)

"Microwave Popcorn" that's NOT microwave
Two ways to do:
1. Use a glass bowl that has a lid to it, add all ingredients, mix well and place in micro for 5 minutes or until you hear the popping slow WAY down.

2. Take a brown paper bag, like the size of a lunch bag or a medium size grocery store bag without handles: Place all ingredients in bag, fold and scotch tape it closed. Place in micro for 5 minutes or until you hear the popping slow WAY down.

Tune in next time to see what the mystery ingredient shall be............

The Art of Making Soup

2010-02-08T17:20:00.000-08:00

The Art Of Making Soup ~ Soup Series Class
Tuesday February 23rd @ 6:00pm
Venue: TBD

Soup can be anything you want it to be - quick, hearty, light - and once you master the basics, you can experiment endlessly with your favorite vegetables, beans, and meats to make tasty meals in no time. Cooking homemade soup can be easy and makes wonderfully satisfying meals!

In this "soup series" class you will be learning the six secrets to making simple & savory soups. Learn about soup thickeners, how to make a soup stock, what the five staple ingredients are to starting any great soup and much more.....

*The next class in this series will be stews.

Please email chefanna@simmerandsear.com for more information and to register today!

Recipe of the Month.......

2010-01-25T15:20:00.000-08:00

Portuguese Sausage & Kale Soup

Ingredients

6 ounces kielbasa sausage, sliced
1 large onion, chopped
1 large clove garlic, chopped
1 teaspoon olive oil
1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 cans (13 3/4 ounces each) reduced-sodium chicken broth
4 cups low-fat milk
2 large russet potatoes, boiled with skin on and sliced
1 teaspoon dried leaf marjoram, crumbled
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste

Directions

Place potatoes in large pot of warm water. Boil rapidly for about 30-40 minutes until you can easily stab with a fork. Remove from heat, drain, let cool and slice in 1/2 to 1 inch think rounds then cut rounds in half. Put aside until ready to add to soup.

Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes.

If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves.

Add to the pot the chicken broth, 4 cups milk, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the slice potatoes to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes, serve with fresh sourdough bread if desired.

*You can substitute, ground turkey, ground mild or hot Italian sausage or ground beef for the kielbasa.

It's a new year....what are your resolutions?

2010-01-13T15:29:00.001-08:00

Did your new years resolution involve self-improvement?

Or simply just to take on more hobbies?

Learning how to cook can be a great start and fun at the same time!

Maybe your resolution involved eating healthier? Kill two birds with one stone.....learn how to cook and make healthier meals for yourself!

Don't put it off any longer, Summer will be here before you know it!!

Contact chefanna@simmerandsear.com to schedule a private cooking lesson or a private cooking event for your company or for you and your friends today!

Happy New Year!

2010-01-04T11:40:00.000-08:00

Hello Fellow Chefs,

Happy New Year! Hope you have gotten off to a great start in 2010 so far!

This is just a reminder to keep Simmer and Sear in mind for private cooking lessons.

Click this link for more information: http://www.simmerandsear.com/Catering_Private_LeServices.html

or

Please contact Chef Anna at chefanna@simmerandsear.com to book your private lesson today!

Cheers!

Give the gift of cooking.....

2009-11-30T12:42:00.000-08:00

Yes, the holidays are here and the stressful answer to the question: "What am I going to buy for gifts this year??" can be right here! Give the gift of cooking!!! Why not think outside of the box this year and give something that you don't put in a box....creativity!

Simmer and Sear offers private cooking lessons. The chef will come to you in your kitchen and cook up anything your heart desires....If you know someone that loves to be in the kitchen but needs some help creating those yummy dishes or someone that doesn't know how to cook at all and would like to learn......Give them the gift of cooking!

I know part of the fun of giving Christmas gifts is giving that special someone a gift in their hands....not to worry, this can been given in a gift certificate form personalized anyway you like. For example: If you would like to give someone a cooking lesson for making recipes from Asia/Thailand/China...I would give you the gift certificate in the form of chopsticks and a Chinese take out box wrapped in a ribbon. You can give Italian classes in the form of a gift certificate in an Italian colored apron with pasta wrapped with it....etc...You get the idea! :)

Please inquire within to find out prices and what the lesson includes.
Contact: chefanna@simmerandsear.com via email or by phone at (415) 335-8831

Happy Holidays and Happy Cooking!

Recipe of the Month

2009-09-28T12:26:00.000-07:00

Chef Anna Hadley's Mushroom & Green Olive Veggie Burgers

Mushroom & Green Olive Veggie Burgers

Ingredients

1 15-ounce can kidney beans, drained and rinsed
1 small red onion, shredded and squeezed dry (about 1/2 cup)
1/3 cup chopped green olives
1 small carrot, finely diced
1 lg red bell pepper, diced
2 tablespoons chopped fresh parsley
2 shallots, finely sliced
1 tablespoon of butter
2 cups assorted mushrooms, sliced
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire or soy sauce
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3 cups assorted mushrooms, diced
1 cup plain or whole-wheat breadcrumbs
1 egg
4 English muffin, split and toasted
Mayonnaise and/or mustard, for garnish
Baby arugula, for garnish

Directions

Smash the beans in a bowl with a potato masher or fork until slightly chunky.

Add the carrots, chopped mushrooms, 1/2 cup breadcrumbs, red bell peppers, green olives, parsley and 1 teaspoon Worcestershire sauce and egg.

Season with salt and pepper and mix with your hands until combined.Spread the remaining 1/2 cup breadcrumbs on a plate.

Form the bean and mushroom mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess.

Heat the tablespoon butter in the same skillet over medium heat.

Add the sliced mushrooms, shallots and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Or cook on an indoor grill. *Do not attempt to cook on outdoor grill.

Add the patties and cook until golden and slightly crisp, 4 to 5 minutes per side. Top with your favorite cheese 2 minutes prior to being done, cover with some sort of lid to help melt the cheese.

Transfer the burgers to a plate.

Serve the burgers on the English muffins with mayonnaise and/or mustard, baby arugula and mushrooms shallots mixture.
Enjoy!

Lunch Catered to Your Doorstep!

2009-09-15T12:52:00.000-07:00

Simmer and Sear also offers catered lunches to your doorstep. There will be a new weekly menu uploaded for your company to choose from. We will be offering three new lunch specials every week. You can find the weekly menu by going to the catering services link on my website: www.simmerandsear.com
Hope to see you at lunch!
~Chef Anna

Summer BBQ'ing Class

2009-08-05T19:47:00.000-07:00

Come get your grill on!
August 19th @ 6:00pm

Simmer and Sear has found an exclusive hot spot in the Mission to get our grilling on! We are going to venture into this great loft space and bbq on the back deck. You won't believe how many things you can throw on the bbq.

There will be a special movie playing on the big screen on the building next to the deck just like the old drive-in movies....and I will be serving fresh homemade popcorn!!

So get your Bobby Flay attitude on and let's get grilling! Make sure to bring your favorite bottle of wine. Cost ~ $65 per person

Please email: chefanna@simmerandsear.com to find out more info and to register today!

Sushi Making Cooking Class

2009-06-08T17:52:00.000-07:00

Sushi Making Cooking Class ~ Let's get our roll on!
June 23rd @ 6:00pm
Venue: TBD

Interested in learning how to make sushi? Or just want to see how it's made, socialize, drink wine & sake and eat sushi? Well, look no further.....

Sushi is low in fat and is a very nutritious food. A typical setting of 7 to 9 pieces contains about 300-450 calories. The fish in sushi provides protein and can be a good source of omega-3 fatty acids. Vegetables are a great source of vitamines. Seaweed is rich in iodine. And rice provides complex carbohydrates.

Sushi is perhaps the most famous Japanese food in the world. In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a sweet vinegar mixture. Since Japan is surrounded by ocean, seafood has always been widely consumed as well as rice. So, the combination of raw fish and rice, sushi, naturally became a popular food in Japan.

Please email chefanna@simmerandsear.com to sign-up and for payment options.

Soups on!

2009-05-02T12:25:00.000-07:00

The Art Of Making Soup ~ Soup Series Class
Tuesday June 2nd @ 6:00pm
Venue: TBD

Soup can be anything you want it to be - quick, hearty, light - and once you master the basics, you can experiment endlessly with your favorite vegetables, beans, and meats to make tasty meals in no time. Cooking homemade soup can be easy and makes wonderfully satisfying meals!

In this "soup series" class you will be learning the six secrets to making simple & savory soups. Learn about soup thickeners, how to make a soup stock, what the five staple ingredients are to starting any great soup and much more.....

*The next class in this series will be stews.

Please email chefanna@simmerandsear.com for more information and to register today!

A Big Thanks.....

2009-05-01T19:01:00.000-07:00

Just wanted to thank all of you that made my April 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:

Thanks so much to the Berman Family! What a wonderful intimate experience cooking with Mom, son and daughter! Thank you for the amazing review Amy on Google! It was so nice to get to know each of you and cook together.

Thank you Tatiana for organizing your group of ladies for the bachelorette party. Loved the theme you choose of Asian/Fusion. The food came out awesome and I had so much fun with you girls! Congrats to the bride and good luck with the upcoming wedding!

And last but not least, thank you to David for making an expedited bachelor party run smoothly! Even though we did it in a day it turned out awesome! Congrats Michael, I hope the wedding went off without a hitch!

The calendar is overflowing for May and I can't wait to see how it all turns out!! I will keep you posted! If you are looking to join a cooking class this month the new ones coming up are listed right here on the blog.

Ciao~Chef Anna

Here are the group pics for the above mentioned events:

Recipe of the Month...

2009-03-25T15:16:00.000-07:00

Braciole Di Manzo (Beef Rolls in Tomato Sauce)

Ingredients

1 pound boneless beef top round, trimmed of fat and cut into 4 thin slices
Salt and freshly ground pepper to taste
4 thin slices prosciutto
1 thick slice provolone cheese (about 2 ounces), cut into 4 equal pieces
2 tablespoons pine nuts
2 tablespoons currants or raisins
1 clove garlic, peeled, chopped
1/4 cup olive oil
1 medium yellow onion, peeled, chopped
1 cup dry red wine
4 large ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh flat-leaf parsley
3 or 4 fresh basil leaves, torn into small pieces

Preparation

Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4-inch thick. Sprinkle with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pine nuts, currants and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1-inch intervals with kitchen string.

In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer. Add the wine and cook until most of the liquid evaporates, about 2 minutes. Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.

Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer. Transfer to warmed, individual plates, spooning the sauce over the top, and serve at once.

Enjoy!

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

2009-03-12T15:07:00.000-07:00

Singles Cooking Event & Chocolate Tasting~
May 12th @ 6:00p.m.
*Special Live Dj

Tired of meeting potential dates in a bar or nightclub? This cooking class is for all you singles that want to make a connection with someone in a fun and creative environment. Come learn something new with others and possibly get a date out of it as well! I will be bringing in a chocolate connoisseur that will be treating us to a blind chocolate tasting with chocolates imported from all over the world. Please bring a bottle of wine to share and your charm. Come mingle, cook, listen to great music, enjoy a good meal and have fun! Cost - $95 per person - you provide your own wine.(I would be happy to give you some wine pairing suggestions, just ask me when you register)

Menu for this event:

Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce

Penne Rigate macaroni & Cheese with Caramelized Vidalia Onions Topped with Tangy Green Apples

Spinach & Strawberry Salad with Hearts of Palm Tossed with a Vinegar Dressing and Topped with Walnuts

Please email chefanna@simmerandsear.com to register.

Catering Services now offered...

2009-03-02T17:17:00.000-08:00

Simmer and Sear is now catering lunches to your doorstep. I will be uploading a new weekly menu for your company to choose from. I will be offering three new lunch specials every week. You can find the weekly menu by going to the catering services link on my website: www.simmerandsear.com
Hope to see you at lunch!
~Chef Anna

Class List for March 2009

2009-02-25T17:06:00.000-08:00

Hello Fellow Chef's~

Just wanted to let you know that I posted the open registration classes for March. Please click on the link to the right titled "March 2009 Event Calendar". Just a reminder that some classes may not be held due to low student registration. If you are interested in a certain class please help fill it up by passing the word on to your friends to get them to come to class with you. Email chefanna@simmerandsear.com to obtain class prices and venue locations and also to register.

Happy Cooking!
Chef Anna

What an amazing last couple of weeks.....

2009-02-08T14:05:00.000-08:00

Wow, it's only the 8th of February and five amazing cooking classes later.....I don't know if I am more tired from all the fun or from how busy everyone is keeping me. Either way I am having so much fun! Not to mention eating great food!

Just wanted to give a BIG thank you to all the people that have given me a running start this year.

"A Taste of Spain" was such a great journey! Thank you everyone for all your hard work and really making the night what it was. I was so full and satisfied with all the awesome tapas that were made. Yummy!

All you singles that made it to the Singles Cooking class, what a great venue and such a cool group of people. The food, wine, ambiance and company not to mention the great dj'ing all made for an intimate spectacular night!

"A Taste of Italy" couldn't of turned out any better. Such a wonderful group of people. I loved how everyone connected like they were all old friends. Such great conversation and I cannot even begin to describe how good the food was. Risotto is my specialty dish and that night the saffron risotto that was made by the class was hands down the best risotto I have ever had! I hope that you had as much fun as I did.

Thank you Salesforce for giving everything you had to your Iron Chef competition! Chef Jocelyn and I were highly impressed with what showed up on the kitchen table. The food not only tasted awesome your presentation of it was simply artwork! Job "well done"! :)

And last but not least....Happy Birthday Bea! I cannot thank you enough for bringing all your wonderful friends and family into my kitchen and allowing me to be a part of your special night! The night was beautiful and the food was so good and everyone did such a great job. I am thankful that I was able to make your night special. Cheers to you!

Check out the food that came from Salesforce's Iron Chef Competition. Bon Appetite material for sure!

Next Open Registration Class: "A Taste of Italy"

2009-01-25T21:00:00.001-08:00

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 with an Italian theme Tuesday March 10th @ 6:00p.m. We will be making four incredible dishes from the regions of Tuscany.

This class will be held in a beautiful private home in the San Francisco. Space is limited so please sign up soon if you are interested in coming. The cost will be $95 per person and you provide your own wine.

Menu for "A Taste of Italy"
Beef Braciole ~ These tasty, tender beef rolls are cooked in a robust tomato and wine sauce! Risotto Milanese ~ This delicately saffron seasoned dish is what Italy is all about. Tomato Florentine Soup, topped w/ homemade parmesan cheese croutons
Eggplant Croquettes ~ Can't eat Italian without eggplant!

Please email chefanna@simmerandsear.com to register today!

Hope to hear from you soon!
Chi Mangia Bene, Mangia Italiano (Those Who Eat Well, Eat Italian)
Chef Anna

"Singles Cooking Event"

2009-01-21T12:54:00.000-08:00

Singles Cooking Event ~
January 27th @ 6:00p.m.

Tired of meeting potential dates in a bar or nightclub? This cooking class is for all you singles that want to make a connection with someone in a fun and creative environment. Come learn something new with others and possibly get a date out of it as well! Bring a bottle of wine to share and your charm. Come mingle, cook, enjoy a great meal and have fun! Cost - $95 per person - you provide your own wine.(I would be happy to give you some wine pairing suggestions, just ask me when you register)

Menu for this event:
Penne Rigate macaroni & Chesse baked with Truffle Essence
Roasted Beets over Arugula with Candied Walnuts and Feta Cheese
Slow Roasted Salmon Fillet with red-wine lacquered sauce

*Special romantic dessert - It will surprise you for sure!

A Taste of Spain

2009-01-21T11:52:00.000-08:00

"A Taste of Spain"

Spanish cooking has popular roots. It is the people's cuisine. Most of it is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. Mountains run through Spain in several directions, acting as natural barriers to communication and making transportation difficult until the last half of the 20th century. This is one of the reasons why cooking differs so much from region to region.
Many dishes are prepared today using the same cooking methods and ingredients as they were two or three hundred years ago. Other dishes sprung up from European and American influences and were adapted to the Spanish taste. One thing is for sure, food in Spain is fresh, abundant and full of taste and the Spanish love their food dearly.

This class will be held every other Wednesday at 11am and 6pm

Menu will be posted every Sunday

Dishes to include such things as:

Chicken, Seafood, Chorizo Ham Hock Stock Paella

Butter Beans and Chorizo

Stewed Mussels with Feta and Parsley

Stuffed Piquillo Peppers

Classes begin September 12th 2011

You may register for classes now

Please register for classes via my online calendar:

Take a look at a previous "Taste of Spain" cooking experience

Wow! What a fun night we had at "A Taste of Spain" last week. Everyone did such an excellent job preparing the 6 amazing tapas we created. I just want to thank the class for all your hard work and it was great meeting each and everyone of you! Hope to see you in a future class. Check out all the beautiful and yummy creations below!

Thanks everyone!
Chef Anna

Check out what's coming up....

2009-01-14T00:36:00.000-08:00

January 20th @ 6:00p.m. ~ Newlywed Cooking Class

This special cooking class for newlyweds will be one to remember. You can share your honeymoon stories with others while you learn how to cook a romantic three-course meal. Start your marriage off with cooking in the kitchen together and also make some new friends that have similar life experiences.

To celebrate I will be treating you to a complimentary champagne toast and a special romantic dessert that will surprise you for sure!

Please email chefanna@simmerandsear.com to find out more.

If you know someone that just got married or is getting married and you want to give a great gift, this would be it!! Gift Certificates are available for this class, please inquire.

HAPPY NEW YEAR!!!!

2009-01-05T11:13:00.000-08:00

Upcoming Class: "A Taste of Spain" ~ Tapas - January 13th, 2009 @ 6:00p.m.

Well folks, the new year is upon us and it is time to stop eating all that holiday food that everyone else had prepared and start cooking some new, exciting and exotic dishes......

In Spain, an appetizer, called an entremése, is a complement to a meal while a tapa is something altogether different. Although an entremés can be the same little food that a tapa is, it is served differently. It is literally the appetizer coming before the first course. Tapas, on the other hand, are not appetizers. They are tiny plates of food served in bars all over Spain to accompany drinks.

Come join me and others and travel to the regions of Spain. We will be learning about where and how the word "Tapa" came from and also creating 5 or 6 tapas of our own to enjoy!

Email me at chefanna@simmerandsear.com to register today. Cost: $95 per person. Please provide your own wine. I would be happy to give you some wine pairing suggestions, just ask me when you register!
Looking forward to meeting you!

Give The Gift of Cooking....

2008-11-27T20:29:00.000-08:00

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

2008-11-17T12:04:00.000-08:00

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"

2008-10-16T14:01:00.000-07:00

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 be held every other Wednesday.

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

Classes begin September 12th 2011

You may register for classes now

Please register for classes via my online calendar:

Another Big Thanks!!

2008-10-10T10:48:00.000-07:00

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"

2008-10-10T10:45:00.001-07:00

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!

2008-09-12T14:31:00.000-07:00

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!

2008-09-09T00:57:00.000-07:00

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!

2008-08-10T18:53:00.000-07:00

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!
C heers!

A Big Thanks!!

2008-08-03T11:01:00.000-07:00

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...

2008-08-01T17:09:00.000-07:00

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....

2008-08-01T17:00:00.000-07:00

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!

News, Upcoming Events and Recipe of the Month

A Taste of France

A Taste of India

Win a cooking lesson or private dinner for two

Recipe for Love.....

~Love is in the Air~Recipe of the Month

Heart-Shaped Polenta Bites with Caramelized Mushrooms

For the polenta:

For the mushrooms:

The Kitchen Consultant!

Simmer and Sear in the New York Times!!!!

La Famiglia Foto Files....

What's for lunch?

*HOT OFF THE PRESS*

Need party rentals? Simmer and Sear has you set up!

Vote for Simmer and Sear, nominated for best cooking classes in SF.....

"The Popcorn Experiment"

The Art of Making Soup

Recipe of the Month.......

Ingredients

Directions

It's a new year....what are your resolutions?

Happy New Year!

Give the gift of cooking.....

Recipe of the Month

Mushroom & Green Olive Veggie Burgers

Ingredients

Directions

Lunch Catered to Your Doorstep!

Summer BBQ'ing Class

Sushi Making Cooking Class

Soups on!

A Big Thanks.....

Recipe of the Month...

Catering Services now offered...

Class List for March 2009

What an amazing last couple of weeks.....

Next Open Registration Class: "A Taste of Italy"

"Singles Cooking Event"

A Taste of Spain

Check out what's coming up....

HAPPY NEW YEAR!!!!

Give The Gift of Cooking....

November Recipe of the Month

"A Taste of Moroccan"

Another Big Thanks!!

Come Experience "A Taste of Italy"

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

Hello Newlyweds!

Great Success!

A Big Thanks!!

Upcoming Events...

Recipe of the Month....

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

Preparation:

HOT OFF THE PRESS