Event : Vegfest

Event : Vegfest

A Celebration of Raw, Vegan and Vegetarian Cuisines, sponsored by the Del Paso Boulevard Partnership.

There will be free tastings, recipes, vendors and exhibits. Check it out!

Have You Checked This Out? : Wildlands Bake Shop

Have You Checked This Out? : Wildlands Bake Shop

( 4-tiered pink champagne birthday cake. Photo by Angela Casagrande )

Although I love watching Ace of Cakes, have dated a pastry chef and swoon at the slightest mention of Johnny Iuzzini, given the choice I'd choose cooking savory dishes over baking any day. Baking is an exact science unlike cooking where you can wing it or modify a dish and the word "exact" and me; well, we don't go together so well. Maybe it's because I had a horrible chemistry teacher in high school or maybe it's because I chose a Lite-Brite over an Easy-Bake oven when I was a kid; but I've never had the patience for being precise in the kitchen. Sure, I bake begrudgingly from time to time when I have to but when I need something baked well, I turn to the experts...those that LOVE to bake. You know the ones...they're happiest when they're kneading dough, there's usually a sprinkle of flour on their sleeve or forehead and their kitchens ALWAYS smell warm and inviting. Lucky for me, living in the grid I've come to know the bake-ress of Wildlands Bake Shop, Jenn Garrison. From the first time you meet her, you'll be won over by Garrison's friendly smile and southern grace. A Sacramentan by way of Georgia and Ohio, Jenn's baking goods have slowly won her recognition in the downtown (and surrounding) communities. She started out in the food business at the age of 19 as a server at the Zephyr Restaurant while attending Kent State. Fate took a turn for her when the night baker quit and Garrison was bumped up into the position. She prepared the Zephyr's cheesecakes, assorted daily breads and cookies each night as friends stopped by to chat. Although baking isn't her day job yet, Garrison a senior project manager for an environmental firm, hopes to someday open her own bakery/coffee shop here in the river city.

( Wildland's Bake Shop's Jenn Garrison )

Until the Wildlands Bake Shop makes it's brick and mortar debut, you can place orders via Facebook (under the group name: Wildlands Brown Box) or email wildlandsbakeshop@gmail.com for your baked needs. WBS uses all natural ingredients and strives to use local, seasonal ingredients as much as possible. Currently WBS is offering up homemade cookies, cakes (special occassion or otherwise), cheesecakes, cupcakes, pies, scones, cornbread, brownies, truffles and tarts. Whew! You can see the available flavors and prices at : WBS Price List

And if that doesn't get your tastebuds buzzing, Garrison welcomes special orders and dessert spreads with advance notice and is happy to meet with customers for a consultation. She also does several gluten-free products that are magically delicious; none of that dense, cardboard-like stuff that most of us have had at one time or another and spit out.

Can't make up your mind which of these goodies to go with? Let me suggest the coconut pecan tartlets, which are my fav. These mini tarts resemble the Girl Scout Samoa cookies in taste and are absolutely scrumptious. I would recommend either getting the full size tart or a couple of the minis if you don't live alone as everyone will be flocking to you for "just a bite" when you pull this dessert out. And fellas, want to not get in trouble with your lady this year? Plan ahead and order one of WBS's sweetheart cakes for Valentine's Day. They're the perfect size for sharing and come in several flavors (triple chocolate, mexican hot chocolate, bittersweet chocolate and chocolate butter caramel). Or you could go the route of truffles (Gosling's dark rum/crushed almonds/toasted coconut or dark chocolate/4 Roses single barrel bourbon/toasted pecans).  Regardless of whichever tasty treat you decide to go with, you can rest assured that it'll be made fresh and with love.

( Ginger carrot cake with winter spice cream cheese topped with toasted almonds and currants. Photo by Jenn Garrison )

(Seasonal fruit pies. Photo by Jenn Garrison)

(Coconut pecan mini tarts. Photo by Jenn Garrison )



Steamed Yam Cake

Steamed Yam Cake

Yam is available throughout the year. There are many species of yam. Choose yam that are firm and do not have any cracks, bruises or soft. It should be stored in a cool, dark and well ventilated place. Do not store it in plastic containers or bags. It should be place in an open space.


Ingredients:

250g yam (skinned, diced, or shredded)

125 g rice flour

1 tbsp tapioca flour

250 ml water

30 g dried shrimps (soaked, chopped)

2 tbsp cooking oil

Seasoning:
1 tsp salt
1 tsp sesame oil (optional)
1 tsp pepper
1/2 tsp five-spice powder (optional)

Garnishing:
1 stalk  spring onions (diced)
2 fresh red chillies (diced)
Fried shallot crisps

Method:

1. Mix rice flour and tapioca flour with 250 ml water. Strain mixture and set aside for 15 minutes.

2. Heat 2 tbsp oil in wok, fry the sliced shallots until golden brown. Remove and set aside for garnishing.

3. In the same oil, stir-fry the chopped dried shrimps until aromatic. Remove half of it for garnishing.

4. Add in the shredded yam, seasoning and the flour mixture. Keep on stirring until mixture becomes thick. Pour the thick batter into a greased  steaming tray. .

5. Steam mixture over high heat for 30 minutes or until cooked.

6. Whilst still hot, spread remaining fried dried shrimps on top. Garnish with chopped spring onions,chillies and fried shallot crisps.

7. When cold, cut into serving pieces and serve with chili sauce.

Steamed Beehive Rice Cake (Pak Tong Koh)

Steamed Beehive Rice Cake (Pak Tong Koh)

One of my favourite cake is this traditional Chinese steamed cake. It is not as sweet as other local cakes. I have tried several times to make sure the recipe is a success.

Ingredients:
125 g rice flour
1 tbsp cornflour
100 g sugar
250 ml water
1 tbsp fresh yeast
1/4 tsp salt
1/2 tsp alkaline water

Method:

1. Add 150 ml water to the rice flour with cornflour and mix well. Leave the thick mixture aside while preparing the syrup.

2. To prepare the syrup, boil sugar with 100 ml water and salt. When boiling, pour the syrup into rice flour mixture. Stir well and leave aside to cool. Add 1/2 a teaspoon of alkaline water to the mixture.

3. Dissolve 1 tbsp fresh yeast in 2 tbsp of lukewarm water. Add a teaspoon of flour to the mixture to make sure the yeast rises properly. Stir well, cover and let the mixture rise until small tiny bubbles appear. It will take about 20 minutes depending on the weather. It will rise faster in warm weather.

4. Add the yeast mixture to the flour mixture. Let it rise again. It will take about 1/2 an hour. When the mixture rises it is ready to be steamed. Pour the mixture into a greased tin.

5. Add the mixture into the steamer. Steam for about 20 minutes. The cake is cooked when it is firm when touch.

Note: If instant yeast is used, use only 1 teaspoon of it. Let the yeast to rise first before adding to the flour mixture. This will ensure that your cake will rise and the yeast is fresh. Do not used expired yeast.

Fried Spinach With Century Egg

Fried Spinach With Century Egg

Century egg is a Chinese delicacy and is made from either duck or chicken eggs. They are preserved for about 30 days in a solution.The egg white is dark brown in colour and the egg yolk is dark green in colour. It has a strong smell of ammonia and sulfur. Some people just eat the eggs with pickled ginger.
Spinach is also good for the health. It is low in calorie and high in vitamins and minerals. It is a healthy balanced diet.

Ingredients:

5-6 stalks young spinach
2 century eggs
2 cloves garlic
1 tsp anchovy stock


Method:
1. Clean young spinach and pluck the young leaves and stems.
2. Wash and drain them well.
3. Peel 2 century eggs and cut into quarters.
4. Heat up a pot of boiling water and blanch the spinach for a few minutes.
5. Drain the spinach with a sieve.
6. Heat up a wok with 2 tablespoons of oil.
7. Fry chopped garlic until fragrant. Put in the spinach, century eggs and anchovy stock with 1/4 cup water. Mix well for a few minutes.
8. Serve on a plate.

School Daze : ARC's Oak Cafe Spring Menu

School Daze : ARC's Oak Cafe Spring Menu

 (print by LuckyBlueBirdArt )

4700 College Oak Drive, Sacramento in Room 506 by Lot D


It's a new semester and the student chefs are back! ARC's Oak Cafe just posted on Facebook their 2011 menu. If you haven't been before and can get out to ARC during lunch time, you should check it out. My friend, Sarah, introduced me to the Oak Cafe a few semesters ago and I've gone a few times since then. The Oak Cafe is completely student run and offers both a prix fixe menu and a tasting menu at $15 each. The prix fixe menu includes choice of a first course, choice of an entrée, a choice of a dessert and a beverage. The tasting menus include all courses and a beverage. The menu changes weekly.

Lunch is served Wednesdays, Thursdays and Fridays from 11:30 – 1:30 and reservations (highly recommended as seats fill up fast) are being accepted beginning January 26.



Feb. 2, 3 & 4
New Mexico - Tasting
Caldillo – Green Chili Soup
Black Bean Tamale with Tomatillo-Avocado Salsa
Carne Adovada – Braised Pork with Hominy
Chopped Salad with Red Chili Citronette
Sopapilla with Caramel-Roasted Pineapple, Honey Crema

Feb. 9, 10 & 11
Irish Lunch
Yellow Split Pea and Parsnip Soup or Wild Mushroom, Irish Cashel Blue Cheese & Watercress Salad
Ballymaloe Irsih Lamb Stew with Parsley Dumplings or Sunday Roast Chicken with Bacon & Leek Sauce and Colcannon Potatoes
Guinness Stout Ginger Cake with Candied Ginger Cream Cheese Frosting or Poached Pears with Brown
Bread Ice Cream

Feb. 16 & 17
Moroccan - Tasting
Harira – Lentil, Chick Pea and Chicken Soup
Chermoula Roasted Vegetables with Shallot & Garlic Couscous
Merguez - Lamb Sausage over Chard Salad
Pan Seared Halibut with Spiced Carrots
M’hanncha – Orange-Almond-Date Phyllo Pastry with Cardamom-Lime Cream

Feb. 23, 24 & 25
Italian Lunch
Fritto Misto – Monterey Calamari, Lemon, Onion, Fennel & Olives or
Carpaccio – Raw Beef Fillet, Parmigianno-Regianno, Capers, CA Extra Virgin Olive Oil
Verdi Lasagna ala Bolognese or Housemade Italian Sausage, Garlic-Chili Oil with Mushroom Risotto
Chocolate Glazed Rich Gianduia Mousse with Ginger-Pistachio Biscotti or
Apricot Crostada with Zabaglione

March 2, 3 & 4
Burger Blast
Spinach Salad or Chicken & Stars Soup
House Cured & Ground Sirloin with your choice of delicious toppings including:  Pate de Foie Gras, Pimento Cheese, Marrow, Bacon, Fried Egg, Chili Sauce and the regulars -Served with Duck Fat Fries
Peanut Butter-Banana Ice Cream Sandwich with Milk Chocolate Dipping Sauce or Root Beer Float

March 9, 10 & 11
Momofuku - Tasting
Mushroom Miso Soup with Griddled Rice Cake
Duck Confit on Scallion Pancake with Beet Pickles
Sichuan Pepper Prawns
Pan Roasted Asparagus with Miso Butter and a Poached Egg
Milk Bar Sugar Pie with Star Anise Pear Compote

March 16, 17 & 18
New England
Green Peppercorn Steamed Mussels or Clam & Leek Chowder
Lobster Pot Pie or New England Boiled Dinner
Blueberry Johnnycake with Maple Cream or Strawberry-Rhubarb Tart

March 23, 24 & 25
Steak House
House Smoked Loch Duart Salmon, Baby Beets, Red Onion & Horseradish Cream or Caesar Salad
Meat: Ribeye Steak or Seared Sea Scallops or Chicken Breast Stuffed with Goat Cheese & Spinach
And Sauce:  Bearnaise, Beurre Rouge, Chimichurri or Shiitake Steak Sauce
And 2 Sides:  Sour Cream-Chive Mashed Potatoes, Smokey Sweet Potato Fries, Grilled Asparagus, Green Beans, Cauliflower Gratin, Creamy Gorgonzola Polenta
New York Cheesecake or Lemon Meringue Pie

Final Exam Menus:
March 30, 31 & April 1
April 6, 7 & 8
April 13, 14 & 15
April 27, 28 & 29
May 4, 5 & 6

On Facebook

On Facebook

( photo from nataliedee.com )

Maybe it was because I watched the Social Network this weekend but I finally decided to quit clogging up my personal FB page with recipes, food articles, etc. and create a separate FB page for a Girl and Her Fork (thanks for the gentle nudge, Debby!). So it's all set up now...take a peek, "like" it if you like and as always feel free to give suggestions, opinions or just stop by to say hi.  -------> A Girl and Her Fork Facebook Page

Have You Checked This Out? : Wine-O!

Have You Checked This Out? : Wine-O!

( Photo by PosterPop )

"In vino veritas"

(In wine there is truth)

As Californians we are incredibly lucky to be surrounded by a plethora of delicious wines. There's an incredible array of choices for every palate and every wallet everywhere we look. Now, I'm no expert wine connoisseur but I thought it'd be fun to share a few of the wines that I'm currently enjoying.

2007 Delas St. Esprit Cotes-du-Rhone Rouge

I was first introduced to this wine at a wine party I threw quite awhile back. A guest had picked it up at Corti Brothers and at first sip, I knew that I was in love with this full-bodied red and would be buying it regularly. The garnet-colored wine carries a nice subtle taste of pepper, plums and blackberry. If you love jammy reds like I do, you'll like this one. You can usually find it at Cost Plus World Market or Corti Bros for around $12-$14.
 
2007 Berryessa Gap Tempranillo
 
This soft Tempranillo didn't come onto my radar until late this summer. Mr. S. and I threw a BBQ and my friend Jenni was kind enough to bring a few bottles to share. Berryessa Gap's Tempranillo is very balanced and has a richness to it that makes it appealing even to the pickiest drinker. Throughout the night I heard several of our guests murmuring about how they liked the Tempranillo.
 
2008 Ceretto Moscato d'Asti Santo Stefano
 
During my recent trip to LA, Mayumi and I stopped in a wine bar called Friends of the Vine in Redondo Beach for a pre-dinner drink. My sweet tooth was in full effect so I opted for a glass of the Ceretto Moscato d'Asti Santo Stefano ($20-$25), a sparkling wine. The wine was fresh tasting, aromatic and offered up the right amount of sweetness (it wasn't cloying at all). This wine would be perfect paired with a dessert, like a raspberry tart or perhaps an apricot creme brulee.
 
Trentadue Chocolate Amore
 
If you could bottle up some post-sex after glow, it'd most definitely taste something like Trentadue's Chocolate Amore ($20-$25). The winery describes it as a, "Merlot-based, port-styled chocolate flavored dessert wine," and although that's on mark, it doesn't quite do this sublime wine justice. Seriously, the Chocolate Amore is so heavenly and decadent that you'll want to draw the shades and snuggle down in your sheets before popping the cork. If you haven't tried it you must! I was first exposed to this silky elixir after a fabulous dinner at Formoli's. It was so good that I had to check out the winery. If you can, book a room in Healdsburg, a stone's throw from Geyserville (where Trentadue is located) and make a romantic weekend out of it. They do 4 tastings for $5 and the people who work there are as sweet as pie. I think they're used to guests swooning after taking a sip of the Chocolate Amore.
 
Lastly, is the "dirty little secret wine." I know you, like me, have a few cheapie bottles of wine squirreled away somewhere. For me it used to be Ironstone's Obssession, a Symphony wine ($5-6). It really hits the spot on a sweltering summer day and doesn't put the hurt on my pocketbook. However, as it's becoming a bit of a PIA to find in the grid I've found myself turning toward Whole Food's version of the Two Buck Chuck, called Three Wishes. For $2.99, the dandelioned labeled California wine is a decent drink. It comes in merlot, chardonnay and cabernet sauvignon. The latter two are the better of the group, in my opinion, and are great for making sangria with. I also like that the bottles are made of Eco-Glass. 
 
So now that you know what's been swirling in my wine glasses, I'd love it if you'd share what bottles you've been choosing to stack on your wine racks and sip with your dinners.

Top 10 Recipes of 2010

Top 10 Recipes of 2010

I realize this post is seriously late.  Beyond late.  Sickness just keeps running rampant through my house and I've been kept on my toes putting out all the fires.  I had great intentions this year right after Christmas to wrap up my cookbook review of Great Food Fast, to post my favorite recipes of the year and to possibly introduce some new features.  Didn't happen.  And the longer I didn't post, the more I kept procrastinating posting.  So I'm jumping into the deep of the pool today, and even though it's a late post I'm doing it anyway!

I went through and chose our Top 10 favorite recipes of last year.  These ones are some of my all time favorites and I wanted them together in one place.  Enjoy browsing and I promise I'll be back soon with some real posts :)

Vindaloo-Korma

This curry has an amazing combination of hot, sweet and tangy flavors.  It's incredibly delicious.

Teriyaki Pork Burgers

These burgers have fresh flavors and are a great take on the traditional burger.

Creamy Beef Taquitos

Can't..stop...eating...these!

Sweet Pork Tacos with Avocado Cream

These tacos are so scrumptious and ridiculously easy to make.

Smoked Salmon, Horseradish and New Potato Salad

This is by far my favorite potato salad EVER.

Spanish Roast Chicken

Try this.  You'll absolutely go crazy for it.  I could eat this every week.

Chinese Orange Chicken

This make at home take out has all the flavors you love.  Besides my Slow Cooker Butter Chicken this was my most viewed recipe last year...and with good reason.

Gyoza (Japanese Dumplings)

I was so proud of myself to figure out how to make these at home!  I never order these at restaurants anymore because I can do a better job at home.

BBQ Ranch Chicken Tostadas with Avocado-Corn Salsa

Our whole family loves these.  They got great reviews on Facebook from readers as well.

Italian Sausage Soup

This soup is quick easy, and with so few ingredients I'm always amazed that it delivers such big flavor.  

P.S.  There's also something else I forgot to tell you!  Remember when I told you my husband's song made it to Top 6 in Canada?  They totally won first place!!  Thank you to everyone who voted! 

Event: Julia Child Says Bon Appétit

Event: Julia Child Says Bon Appétit

Looking for something to do around town? Sacramento Slow Foods is presenting a one-woman play celebrating Julia Child on Thursday, February 17. The play stars Linda Kenyon and a portion of the $45 dollar ticket cost goes to Plates Cafe and Catering, an employment learning program for formerly homeless mothers with children. And if that isn't enough to convince you..." Julia-inspired" hors d’oeuvres and desserts by Mulvaney's will be served at the show.

Tickets can be purchased at : Julia Child: Eventbrite

Will Blog For Chocolate : (Tofu) Nama Chocolate

Will Blog For Chocolate : (Tofu) Nama Chocolate

 (photo by Mayumi Fujii)

During my LA visit, my friend Mayumi made me some tofu chocolate. She explained that it was very similar in texture and taste to "Nama Chocolate," which is the rage in Asia. One of the most famous Nama Chocolate companies is Royce'. Established in 1983 in Hokkaido, Japan the small company quickly took off. Nama means "fresh" or "raw" and the Nama Chocolates made by Royce' utilize fresh cream (made from locally-drawn Hokkaido milk) and premium chocolate to create a creamy chocolate with an almost sponge-like consistency that melts in your mouth; it's then dusted with a powdered cocoa. When purchased, the Nama Chocolates by Royce' are wrapped in layers of puffed aluminum, plastic and dry ice to preserve the "fresh" taste and texture, a small plastic knife is included as well. Anyhow, Mayumi didn't have milk from Hokkaido cows or access to the company's secret recipe, but her tofu version of Nama Chocolate is a tasty facsimile. Try some with a cup of coffee or glass of port, it's sure to satisfy your sweet tooth.

Mayumi's Tofu "Nama" Chocolate

Ingredients

150g dark chocolate

100g silken tofu

cocoa powder

(1 gram = 0.0352739619 ounces)


Instructions

1. Drain tofu block between paper towels with a heavy weight on top for about 1 hour (or use a tofu press).

2. Add tofu to a blender and blend for about 3 mins.

3. Melt the chocolate in a double boiler over hot water.

4. Press the tofu through a mesh sieve and add to the melted chocolate. Mix well.

5. Line a container with plastic wrap and pour the chocolate in.

6. Refrigerate.

6. Cut and dust with cocoa powder.

Lions, tigers and bears ...oh my!

Lions, tigers and bears ...oh my!

“We are all travelers in the wilderness of this world, and the best we can find in our travels is an honest friend.” – Robert Louis Stevenson


As I become older, I feel I still meet a ton of new people and forge new friendships but it becomes increasingly difficult to cultivate the deep type of friendships like those you had in your youth. Several years ago, I was stuck in a marriage that I wasn't happy with and contemplating what to do. I had a great husband but one who I realized over time that I didn't share much in common with in the areas of interests, personality or goals. At one point, I felt that I needed to find an outlet where I could foster my own interests so I joined a local Japanese Meetup group. I wasn't sure what it was going be like but it ended up being like any other club--there was people I immediately meshed with and a few that I didn't really care for. I only attended meetings for a year and a half; however, I had a fun time and years later I still have maintained a few strong friendships from my brief stint in that club. One of the friendships that blossomed during my time in the Japanese Meetup is with my good friend Mayumi. When I met her, Mayumi was completing a year at UC Davis as part of an exchange program with her college in Tokyo, Waseda University. We had a 9 year age difference but we immediately clicked and began hanging out. Whether it was cooking, watching Sex and the City or going on small excursions out of town-- we always had a blast. Hanging out with her also gave me the opportunity to work on the Japanese I was forgetting and she was able to practice her English. Once her school year was over, she returned to Japan but we kept in touch via phone and email. I went and visited her in Japan and vice versa. After she graduated, she made her way back to California but this time to Los Angeles. This past spring she popped up to Sac for a visit and this past weekend it was my turn to return the favor. During the few days that I was there, we OD'd on Japanese food, drank coffee while basking in the warm sun (it was 75-80 degrees all weekend!) and did some creative food artistry. On Friday, while we were perusing the aisles at Mitsuwa (a Japanese grocery store), Mayumi stumbled upon a Japanese book called "Wiener no Kazari Giri" that showed how to make various animals out of wieners. She worked diligently on a race car driving mouse, an elephant and a pig and they turned out so cute that I just had to share! I also included a copy of the book cover and a sample page. (Click on the pics to enlarge them.) Seems like a fun project that both adults and children could enjoy. For my vegetarian friends, you could probably do these with some veggies or perhaps a tofurky dog. :)
A whole Noah's Ark of wiener animals...wouldn't that be a sight!

Have You Checked This Out? : The Learning Exchange

Have You Checked This Out? : The Learning Exchange

Learning Exchange
1111 Howe Ave, Suite 115. (916) 929-9200
info@learningexchange.com
http://learningexchange.com/

It's strange how certain memories remain crystal clear in your mind, even decades later. I remember when I was a kid, there was one time that my mom made a bunch of sushi for the ladies at her Buddhist temple. I remember sitting at the table, leaning over on my elbows watching her as she rapidly fanned her rice which was in a large hangiri. I remember inhaling deeply and savoring the wafts of rice vinegar emanating from the sushi rice. I remember it like it was yesterday. So when the Learning Exchange (LEX) contacted me and asked if I'd be interested in taking a cooking class there, I decided that the sushi class might be a fun choice. I wasn't sure what to expect and to be quite honest, even though I'm a pretty outgoing person I was a wee bit nervous.

I got to class a bit early and was surprised to find that the classroom was already almost full.  The instructor, Laura Thorne, greeted me and asked me to check in, wash my hands and fill my water bowl. Right on the dot, she started with her introduction. Laura has been in the sushi business (making and teaching it) for thirteen years and is the proprietor of Way Yum Sushi in Nevada City, a sushi catering company that provides custom sushi boats and sushi bars to a lot of Sacramento's premiere events. She has an easy going manner and peppers her instructions with hilarious anecdotes. I liked the fact that she explained the sushi terminology as she went so that the newbies could follow. Her mission statement was that before we left the class we would:

1. Have fun.
2. Know how to make sushi at home.

Can't ask for more than that, right? Now let me interject here...I'll confess, I figured she'd probably teach us how to make a few rolls and call it a day. Color me wrong, wrong, wrong! We learned SEVEN different types of techniques in two hours. We did learn how to make the "standard" sushi roll of course but she also showed us how to put together the inside-out rolls (the rice is on the outside), temakis (the cone shaped roll), 3 types of nigiri, inari (the ones that look like little footballs), rainbow rolls (inside out with aesthetically arranged toppings) and a cucumber bite (a thickly sliced cucumber piece that's been hollowed out, filled with Kanikama (faux crab) mix and topped with a sweet soy sauce. She provided numerous helpful tips, tricks and being a big proponent of using organic and fresh products she recommended local places to buy items and what brands she found to be the best quality. The tuna and eel she had us use in the nigiri was of very high grade which surprised me. We also learned how to make sushi rice and the various sauces that are trendy in the sushi bars now.

Now if you're like me, you're probably thinking a community cooking class? It's going to be full of blue haired grannies or bored housewives. Wrong again! Our class had a nice mix of young/old, male/female and singles/couples. Everyone was super friendly and eager to learn. I ended up chatting with my table buddy Bruce and opened up the world of Oto's to him, he had never been there and had no idea there was a Japanese grocery store in Sac! I felt like a fairy godmother cluing him in. The class turned out to not only be a great learning experience for me but a fun social activity as well. Several students commented that once they perfected their sushi making skills they had plans to throw a sushi-making party. Having gone to one of those before, I can attest to the fact they they are a blast!

Now, in these budget-conscious times I'm sure you're thinking, "It's a little pricey." It's actually not. If you factor the massive amount of sushi we made (which you can eat as you go along or take home your creations with you in a to-go container), it's a bargain. Even my giant sushi gullet couldn't come close to eating everything we got to make. It's seriously cheaper than going out to eat at a sushi-ya. Plus if you bring a friend or significant other, it's a meal and a fun evening out! The Learning Exchange offers a wide variety of cooking class (located at the LEX, the Steel Magnolia Commercial Kitchen and the Le Cordon Bleu College of Culinary Arts). Now that I've realized how easy it is to sign up and fun it can be, I'm thinking of taking Mr. S. to the empanadas class or the olive curing class or the knives class...aack, so many choices! So if you're looking for something fun and interesting to do or you're trying to fulfill that New Year's resolution of branching out and learning something new, I highly recommend checking out the Learning Exchange. Maybe I'll see you there!

Here's a few pictures that the instructor snapped with my camera when we first started as my hands were covered with sticky rice. She only took one sushi photo and it was fuzzy so I didn't post it, but at least you can see what the class is like.

 

 The instructor, Laura Thorne, introducing herself.

 

 Your table set-up. The instructor comes around with the fish. (You get to take home your rolling mat.)

 

 

 

 

The Non-Dairy Queen: Chocolate Avocado Mousse

The Non-Dairy Queen: Chocolate Avocado Mousse

In my continued quest to find more non-dairy desserts to make, I stumbled upon a recipe for Chocolate Avocado Mousse on Dr. Oz's website...don't raise your eyebrow at me, Google will take you to the weirdest places when you're doing a keyword search. Anyhow, the recipe sounded perfect for the dinner I had to cook for a few friends last night. I needed a dessert that was not only dairy-free (for me) but gluten-free as well (for one of my guests). Now before you go scrunching up your face and yelling, "But avocados are loaded with fat!" hear me out. Avocados ARE loaded with fat, about 20% actually, but two-thirds of the fat is monounsaturated which is good for you. They're also cholesterol free and contain potassium, folic acid,  fibre, and vitamins B6, C and E. So, hah!

Now for the recipe- I felt that the mousse came out quite well- it was creamy in texture and quite chocolaty. You didn't miss the dairy. A word of caution though, this recipe is not light and foamy like traditional mousse. It was more thick and rich like a pudding. I served mine with a side of strawberry mochi to cut the heft but I could see it pairing nicely with fresh raspberries in the summer.

Chocolate Avocado Mousse

Ingredients

(Serves 6)

12 oz. good quality bittersweet chocolate, chopped

2 tsp ground cinnamon

1 tsp chili powder

1 large, ripe Hass avocado, pitted and peeled

3/4 cup light brown sugar

6 egg whites


Instructions

- Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside.

- Purée the avocado and brown sugar in a food processor until smooth.

- With the machine running, pour in the chocolate mixture.

- Using a stand mixer or whisk, beat the egg whites until they form soft peaks.

- Fold the chocolate mixture into the egg whites.

- Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight. (It will thicken)