Phillis Carey's
Recipe of the Week Email
December 21, 2018
Just a quick note to say thanks to you all for following me along my culinary path this year.
It's been a good year with full classes, visits to lots of new restaurants and travel around the Mediterranean with many of you. I'm looking forward to a fabulous new year with new travels and experiences with more classes, a trip to Sicily and Bologna, new recipes to try and new restaurants opening every day!
I've shared many new recipes with you all and hope you have had a chance to try at least a few along the way. Today I'm sharing the favorite soup from my class this week. It's a whole meal in a bowl and it's kind of Christmasy looking too!
Try it this weekend if you need a little something to hold you over but don't make to make a huge meal.
Today will be my third lunch out this week--the Brigantine in Escondido, Tony's Jacal, and today Aubrey Rose for tea! I'm really enjoying the holidays and there's so much more to come. So great to share the holidays with friends and family.
Consequently I have not finished with my new class schedule for Feb/Mar 2019. I am breaking my promise to have it done before Christmas and shifting that to before the New Year! So watch for another email next weekend with all new menus.
Here's hoping your are all enjoying your holidays, staying warm and cozy and eating well!
Until next time,
Phillis
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Last Minute Gift Certificates
If you need a last minute gift--why not a cooking class? Let me know and I'll email you the certificate and you can drop a check in the mail.
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PRIVATE COOKING CLASSES
Are you ready for a fun, entertaining as well as educational time? Book your private class or event with Phillis Carey and it’s a guarantee! It's the time of year to plan
your holiday cooking class party--Phillis' dates
are limited this holiday season so get in
touch soon.
If you have a gourmet group, a birthday dinner to plan, Bridal or Baby Shower, a club meeting or just a bunch of friends who enjoy food and like to get together around the holidays the
demo classes
are lots of fun. Treat everyone or have everyone share the cost. Make this a one-time event or plan classes monthly, bi-monthly or quarterly.
If you have a particular skill you want to learn or practice or if you want to brush up your cooking skills the
hands-on classes
are the way to go. These classes are limited to 4 people.
The theme of your class can be anything really--Holiday Dinner Party, Knife Skills, Easy Everyday Dishes, Grilling Techniques, Italian, French, Thai or Indian Cuisines, Cooking Fish or Chicken, Main Dish Salads, Cocktails and Hors d’oeuvres or ??
I've even done a class on
Cooking with Blue Cheese!
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Holiday Soup
CREAMY PARMESAN TOMATO TORTELLINI SOUP WITH SPINACH AND PROSCIUTTO CRISPS
Serves 4.
2 T. olive oil
4 slices prosciutto, shredded
2 T. unsalted butter
1 cup diced onion
2 cloves garlic, minced
1 tsp. dried oregano
Pinch red pepper flakes
3 T. flour
4 cups chicken broth
1-14.5 oz. can diced tomatoes with juices
2 T. tomato paste
8 oz. cheese tortellini
10 ounces baby spinach, coarsely chopped
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
1/4 cup chopped fresh basil
1. Heat olive oil over medium heat in the bottom of a large saucepan. Add the prosciutto and cook until crisp. Remove with a slotted spoon to paper towels.
2. Add butter to pot and let it melt over medium heat. Add the onions and cook until tender, 5 to 7 minutes. Add the garlic, oregano and red pepper flakes and cook until fragrant, about a minute.
3. Stir in the flour and cook for another minute. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil; reduce the heat and simmer until the tortellini is tender, about 10 minutes.
4. Stir in the spinach, let it wilt a bit and then add the cream. Remove from heat and stir in the Parmesan cheese and then season with salt and pepper to taste. Stir in the fresh basil and serve immediately with each serving topped with some of the crispy prosciutto.
of this recipe.
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There's still time to order your
Cooking Class Gift Certificates
and Downloadable Cookbooks
and Recipe Collections
for Holiday Gifts.
Simply email Phillis Carey at philliscarey@aol.com
and she'll get the gift certificates to you quickly.
Gift certificates may be purchased for any amount but most classes are $55. Classes are held in Solana Beach, Encinitas and La Jolla.
Phillis' cookbooks
are available for purchase as well. It's great to have these on your computer, tablet or phone for easy access.
Fast and Fabulous Chicken Breasts
$9.99
or
Fast and Fabulous Entertaining Menus
$9.99
Phillis' Recipe Collections
are also available.
20 to 30 recipes for only $4.99
Fabulous Soups for All Seasons
or
Summer Grilling
or
25 Chocolate Desserts
or
20 Holiday Appetizers
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Phillis Carey Cooks!!
FALL/WINTER CLASSES
November 12, 2018
thru February 5, 2019
Sign up today!
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To register for classes,
email to philliscarey@aol.com (best method)
or call (760) 942-1756
No need to pay ahead—Payment is due at the class!
ALL CLASSES are $55 each.
Most of these classes are full, but there are a few openings.
I will have new menus for February and March 2019 soon.
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LOW CARB COOKING FOR
THE NEW YEAR
Monday, January 7 at 6 pm in
Encinitas
Full, waiting list only
Tuesday, January 8 at 11:30 am in
La Jolla
Full, waiting list only
Loaded Cauliflower Soup with Bacon,
Cheddar and Chives;
Lemony Baked Salmon Cakes with Capers,
Old Bay Seasoning and Mustard Aioli;
Chicken Tiki Masla Bowls with Broccoli,
Coconut Milk and Garam Masala;
Quick Beef and Bacon Chili with Cheddar
Cheese and Sour Cream;
Creamy Chocolate Mousse with Whipped Cream
and Chocolate Shavings;
TUSCAN COOKING FROM LUCCA AND FLORENCE
Monday, January 14 at 6 pm in
Solana Beach
Full, waiting list only
Negroni Cocktail;
Ricotta and Roasted Grape Crostini with
Crispy Prosciutto and
Tuscan Arugula Salad with Green Beans,
White Beans, Olives and Lemon Vinaigrette;
Spinach Sformato (Vegetable Custard) with
Parmesan Sauce;
Matuffi—Layered Polenta and Sausage
Mushroom Tomato Sauce;
Schiacciata alla Fiorentina—Orange Sponge
Cake filled with Ricotta Cream.
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EASY NEW YEAR’S ENTREES
Monday, January 21 at 6 pm in
Encinitas
4 spots available
Tuesday, January 22 at 11:30 am in
La Jolla
Full, waiting list only
Super Easy Lentil Salad with Feta and Olives;
Honey Garlic Glazed Salmon Fillets with Lemon;
Pork Tenderloin with Hot Pepper Jelly and
Mashed Sweet Potatoes;
Fanfare Greek Stuffed Chicken Breasts with Dill,
Zucchini, Tomatoes and Feta;
One-Step German Chocolate Cake Roll.
WINTER COMFORT FOODS
Monday, January 28 at 6 pm in
Solana Beach
full, waiting list only
Tuesday, January 29 at 11:30 am in
La Jolla
Full, waiting list only
Loaded Tater Tot Cup Bites with Bacon,
Cheddar and Ranch Dressing;
Creamy White Chicken Caprese Lasagna;
Shrimp and Grits with Mushrooms, Bacon and
Cheddar Cheese;
Chicken Fricassee with Mushrooms and
Mashed Potatoes;
Fanny Farmer’s Original Boston Cream Pie (Cake with Custard Filling and Chocolate Glaze).
VALENTINE’S DINNER PARTY
FOR 2 OR MORE!
Monday, February 4 at 6 pm in
Encinitas
Full, waiting list only
Tuesday, February 5 at 11:30 am
in
La Jolla
Full, waiting list only
Strawberry Lillet Cocktail;
Caramelized Bacon and Fennel Salad with
Honey Lemon Vinaigrette;
Herb-Crusted Filet Mignon and Brown Butter
Scallops with Pan-Roasted Grapes and
Shallots;
Parmesan Risotto with Asparagus;
Caramel Apple Rose Tarts with a Strawberry
and Vanilla Ice Cream.
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Class Locations:
ENCINITAS
Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
SOLANA BEACH
Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr. * Solana Beach, CA 92075
The
LA JOLLA
Community Center
6811 La Jolla Blvd. * La Jolla, CA 92037
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For more info or to learn more about Phillis Carey,
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