Personal Notes

The Last Hurrah…

Dear Cooking Friends and Students,

Sadly, after this 2011 fall season, I will hang up my chef’s apron and discontinue my cooking classes. I have so enjoyed the experience of passing along tips, techniques and the recipes to make my class attendees better cooks. It’s been a joyful and fruitful eight years!  

In spite of the absence of classes, I have been very busy this summer. My husband, Pat, has happily retired for the second time and we have truly enjoyed the “freedom” that retirement offers. On a personal level, I have renewed my interest in watercolor painting by taking lessons and cranking out as many paintings as I can to become a better artist. In addition, we both have begun golf lessons to finally take advantage of living within the Eagle Point Golf Community. This is on top of traveling and getting our big city fix on trips to Portland. Whew!

I look forward to the new adventures 2012 promises. Having spent a long career in retail and marketing and then re-inventing myself as a cooking teacher, it is time to rest a bit, enjoy new pursuits, discover more of this beautiful country, read those books on my ‘to read’ list and, most of all, spend quality time with family and friends.

Be well, be healthy and never stop cooking! I’ll never forget the fun we had!

Sincerely,
Denise

P.S. I have posted my first class this season [click here to see the class.] Stay tuned for the other fall classes coming soon!

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Fall 2010

“People remember good food.”

That’s a line taken from Bon Appetit magazine. How true it is! Even the cover story of the current Saveur magazine is about the “25 Greatest Meals Ever.”  Whether you’re entertaining, cooking for the family or tasting your own food creation for the first time, if it’s good, it probably will become a food memory—something to be remembered. Food memories are like a flavor imprint on the brain; a “sensory picture” of each dish savored and enjoyed.

When my friend, Jean, and I headed to England for two weeks in September, I wanted food memories! We toured the English countryside seeking out what Brit chefs had to offer in the way of really good food. I am happy to say we discovered not only good food, but really great food! I’m delving into my food memories [and pictures, too] from the trip to share with you here.

I know what you’re thinking, great food in England? Who am I kidding? No, I’m not trying to pull the boulder over your eyes. We did enjoy many a good meal in both high-end restaurants, neighborhood pubs and everything in-between. It’s true; for decades, England had the reputation of serving up some pretty awful food. Laden with fat, tasteless to a fault, and lacking creativity, one did not go to England to create ‘food memories.’ Most likely you ate to survive the rigors of travelling with the aim of forgetting what you ate.  

That has all changed in recent years and England offers many talented chefs creating some pretty awesome dishes. High-end gourmet dining is skewed toward French cuisine, but the food in the pubs— many now called “gastro pubs”— highlight traditional pub fare with a gourmet twist. At the Thames Pub in Kemble in the Cotswold’s [pictured, note “fine food”] the “blackboard special” we chose on our first visit was a fine beef tenderloin fillet [in the U.K. pronounced “fill-its”.] I’ve had many a steak in my day, but this was fork-tender, so flavorful, surrounded with just the right amount of red wine sauce—it left a darn good impression on me and my brain! I’ll never forget it!

Taking a 180-degree culinary turn, my next memorable English meal was a three-and-a-half hour luncheon at The Vineyard at Stockcross, a small country village about 40 minutes outside London. Here was the epitome of French-style dining at its finest and most austere. Although it may not be everyone’s cup of tea—or within their travel budget!—the chef’s creations left an indelible impression on my mind. Large white plates held small portions of what can only be described as flavorful “food art”. The components of each dish melded together in one’s mouth, yet each flavor sensation was distinct too. The bouillabaisse [pictured] was served with the fish and mussels neatly arranged in the very large bowl with the soup broth carefully poured around the perimeter of the fish at tableside. [Website: www.the-vineyard.co.uk]

Creating great food memories can come in unexpected places too. Take Ludlow, England a 900 year old Norman town. Each September the city hosts a three-day food festival where vendors, farmers, chefs and artisans from the area showcase their creations made from local ingredients. Not far from the castle that is the hub of the festival is a small, unassuming restaurant called la Bécasse. French-inspired food created by a thirty-something red-haired chef named Will Holland [pictured] who just received his first Michelin star [after only after eighteen months!] We got to know Will pretty well while at the festival and were fortunate enough to enjoy his creations over an extraordinary three-hour dinner at la Bécasse. [Website: www.labecasse.co.uk]

Two indelible food memories stand out from that extraordinary meal. “Suckling Pig Five Ways” [pictured] included the best cuts of the pig done to perfection five different ways. That’s a sautéed pig’s ear under the sage leaf on the left. Talk about a food memory! The piece de resistance of this perfect meal was Will’s infamous licorice ice cream [pictured with peach sorbet.] To savor such delicious food, appreciate the efforts of the chef and his team, create my own extraordinary food memories and come away inspired…well, that to me is what dining—and food memories— are all about.

Now get out there and create your own food memories…just remember to take a picture!

Here a few Valley businesses that deserve our support:

The newly renovated The Butcher Shop in Eagle Point offers the best meat, poultry and farm-stand fruits and vegetables in the Valley! All locally sourced and processed. You haven’t tasted a real chicken until you’ve tasted a ‘free-range’ one from a farm just up the road. The steaks are incredible. Tender, juicy and taste like beef! Fresh fish is also available and my students have been raving about it: fresh, fresh, fresh!! www.butchershopinc.com

Butte Creek Mill, also in Eagle Point, continues to add products to their inventory. You no longer have to trek to Ashland or Jacksonville to get such trendy products such Pimentón [smoked paprika], Medaglia d’Oro Espresso powder, dried cannellini beans, fresh locally-baked bread, arborio rice, vanilla beans, dried celery, culinary dried lavender, and other dried herbs. And, of course, let’s not forget their many specialty flours milled on site. Don’t miss the many special events planned throughout the summer at The Mill. We’re so lucky to have them! www.buttecreekmill.com

Those of us who live in Eagle Point often joke that after a day spent at Agate Ridge Vineyards imbibing a bit too much on the local vino we can at least [if we had to] walk home! None of us have done so, but we do enjoy sipping on their wine while enjoying the entertainment that is part of Agate’s Summer Concert Series – it’s rockin’ as they say. Held June through September, the concerts are open to the public in addition to club members. Bring your own food, buy a bottle of their wine and lay back and enjoy the fun! Check it out at www.agateridgevineyard.com

And when you don’t feel like cooking, try Loft American Brasserie and Bar located on The Plaza in Ashland. Locally-sourced meat and vegetables are prepared to perfection in the downstairs kitchen by chef and co-owner, Jeremy Vidalo-Singh while his wife, Jacqueline, runs the front of house upstairs. They are committed to offering good food at reasonable prices in a casual, friendly atmosphere with a bit of an American-French flare. My mussels were outstanding and the cheese and fruit plate looked pretty tempting. Give them a try ~ you won’t be disappointed! Loft American Brasserie & Bar, 541-482-1116, open for lunch and dinner. Reservations suggested.

Class Assistants Gallery

I so appreciate having class assistants, aka “sous chefs.” They come before each class to assist in prepping. Once the class starts, they help me stay on track and ensure the food comes out as specified in the recipe. Meanwhile, I can teach the techniques and background information that will guarantee the students' success when making the dish at home. Thank you all!

 

New Recipes

When not teaching, much of my time is spent testing recipes and tweaking them to make them mine. Here are two new recipes that students really raved about in recent classes. Hope you enjoy!

What's New!

The Last Bite Cooking School signature apron! [That's me, modeling it in the picture to the right.]

We have high-quality three-pocket bistro-style aprons for sale with The Last Bite logo embroidered on the front. Made of polyester/cotton blend for easy care, they come in two colors: sparkling white or deep navy blue, each with a light blue logo with the signature yellow cake morsel at the tip of the fork. One size fits all.

Price: $22.00 each.

Available during class or call or email me and I'll reserve one for you. Shipping also available.

Contact me at 541-826-9013 or contact@thelastbite.com

 

New Cookbooks Worth a Cook…

Maybe it’s because my husband and I had to postpone our long-awaited celebratory [20 year anniversary] cruise to Alaska, but the culinary books I have enjoyed this summer our first-person tales from chefs who have re-created their lives in a foreign country — France happens to be the country in both books, but with two totally different scenarios. Mouth-watering recipes are included as well.

A Table in the Tarn: Living, Eating and Cooking in Rural France by Orlando Murrin [2009, Stewart, Tabori & Chang, 265 pages]

Who hasn’t, at one time or another, dreamed of leaving the rat race behind and pursuing their heart’s desire? This is a tale of one individual who did just that. In this heart-warming story, Orland Murrin, a chef and journalist, tells the tale of leaving his life in London to open a gourmet bed and breakfast with his partner in southwestern France.

Beautifully written and photographed, this cookbook and food memoir contains more than 80 recipes that are served [and have received acclaim] at the 19th century Manior de Raynaudes located in the unspoiled Tarn Valley [population 16.] In just a few short years, the Manor has become a celebrated culinary destination for foodies the world over. You will want to book your reservation after reading this extraordinary story!

We’ve Always Had Paris…and Provence by Patricia Wells [2009, Harper Perennial, 336 pages]

Patricia Wells is one of my favorite American cookbook authors of simple, yet flavorful French cooking [no offense, Julia.] In this well-documented story about her food-driven life in France, one gets a glimpse into how she and her husband, Walter, settled into their life in France, first in bustling Paris and later in laid-back rural Provence. Each writes their perspective of the ups and downs of carving out an existence in a foreign country; black and white photos accompany many of the stories. You’ll laugh outright at Patricia’s quest to get a French driving permit and Walters political bent from an American living in Paris, is enlightening to say the least. Delicious recipes conclude each chapter. More than a food story, “this thoroughly enjoyable narrative describes the lavish, flavorful rewards of a life spent abroad.” [Amazon review]

 

A Brief List of Some Our Favorite Cookbooks We've Tried and Loved

Here are some new cookbooks I have added to my collection that are interesting, educational and worth taking a “cook” at:

Charlie Palmer’s Practical Guide to the New American Kitchen [2006, Melcher Media, New York, 207 pgs.]
— Even before you open this book, you realize there is something different about it. And there is. Called a “durabook”, it is the first entirely waterproof, splatterproof and sauceproof, hence stain-resistant cookbook. Believe me, this book is meant to be used – and abused – in the kitchen! Charlie Palmer, a New York chef with an impressive array of restaurants around the country, brings his expertise to a cooking manual for casual cooks full of inspiring recipes and essential information, including 135 entrée, appetizer and dessert recipes; which cookware, kitchen tools and knives to buy for your kitchen; essential ingredients; how to plan menus and wine recommendations. I especially appreciate the side dish and dessert recommendations in the entrée section. Because of the book’s unusual construction, the pages stay open while you follow the steps to preparing a restaurant-quality dinner for family and friends. It’s a keeper!

Things Cooks Love: Implements. Ingredients. Recipes. Marie Simmons [2008, Andrew Mc Meel Publishing, LLC, Kansas City, 341 pages]
— Although Sur La Table, the Seattle-based cookware store, produced this book, my good friend, Marie Simmons, created the recipes and wrote the copy for this inspiring collection of global creations. In addition to recipes, the book recognizes that having the most suitable tools is critical to fun and successful food preparation. Simmons outlines from the start the basic items home cooks need first and then outlines the more sophisticated tools, e.g., a tagine for Moroccan cooking or a mattone, an Italian terra cotta press. The book is organized by implement and recipes follow that use the instrument described. And each section highlights international recipes, taking the user on a globe-trotting exploration of cuisines afar. As one review said, “Unlike any other tool-focused book on the market, this book celebrates the deep connection between cooks and their treasured tools.” I have found this book to be more than a reference tool or just a cookbook — it is a cook’s book. You can find the book online at www.surlatable.com, Barnes and Noble in Medford, or online at the book websites listed below.

Barefoot Contessa Family Style by Ina Garten [2002, Clarkston Potter, New York, 240 pgs.]
— We love all of Ina’s books because her recipes are short on ingredients, but long on flavor. The main courses, such as Chicken Stew with Biscuits reminded us of family gatherings on Sunday. The salads are easy, yet look so beautiful on a plate. I cannot tell you how many times I’ve prepared the Parmesan Roasted Asparagus — it’s the perfect first course for an elegant dinner party. The Orange Pound Cake was prepared at the book club and was a big hit.

Everyday Italian by Giada DeLaurentiis [2005, Clarkson Potter/Publishers, NY, 253 pgs.]
—What we like about Giada’s recipes is that she is not afraid to take some shortcuts with ingredients. She truly knows that her audience loves Italian food, but want simplicity when preparing it. She uses egg roll wrappers in her ravioli recipes! She often uses store-bought products, such as frozen spinach and pre-made pumpkin ravioli, to save prep time. Her methods allow everyone to experience Italian food everyday if they so desire. Although there are quite a few black and white photos throughout the book, it is the close-up color photos that really bring the food to life. My all-time favorite recipe from this book is her Chocolate Amaretti Cake.

Small Bites by Jennifer Joyce [2005, DK publisher, NY, 224 pgs.]
— This colorful book is divided into the typical cookbook segments, i.e., soup, salads, sweets, etc., but what makes it unique is every recipe is meant to be served as finger food or as a ãsmall bite.ä Soup is served in small espresso cups, salads appear on mini-appetizer plates or bowls and wooden skewers are no longer than six inches — just enough to provide a taste. Several recipes borrow flavors from international cuisines giving this book a decisive edge over other appetizer cookbooks. Some of the cookbook club’s favorites were the Coconut Shrimp, Halloumi and Sourdough Spiedini, Artichoke Puff Pastry Bites and the Chocolate Frangelico Pudding (served in the cutest pastel demitasse cups.) When I am asked to bring an appetizer to a party, this is the book I reach for first. A great find!

The Wine Lovers Cookbook by Sid Goldstein [1999, Chronicle Books, San Francisco, 224 pgs.]
— We raved about every single dish prepared from this cookbook. Although the recipes are not what one would call "simple", they are worth the effort because the flavors were amazing. The directions are concise and easy to decipher, albeit somewhat lengthy. The large up-close color photos show off the food exquisitely — it will entice you to make each one! One of my favorite recipes in book is the Chilled Corn and Sun-Dried Tomato Chowder. Other group favorites included Chicken Paprika with Dried Peach and Almond Relish, Grilled Vegetable Salad with Major Grey Chutney Dressing, and Clove-Infused Pork—Black Bean Stew.  Each recipe is paired with one recommended wine and an alternative, taking the guesswork out of what to serve with the dish. If you like to entertain, this book is for you.

Details about each book can be found on my favorite cookbook websites:

www.amazon.com
www.powellsbooks.com
www.ecookbooks.com

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