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

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"

"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

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.......

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?

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!

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.....

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!