The Three Amigos - cooking class at kitchenique

[Tootsie]

I'm still full from today's cooking demonstration/show at kitchenique today. jdarg and I attended with a few other friends and about 30 or so others (men and women). it was a packed kitchen!

Dominique of Fat Clemenza's, along with Buzz and Bill, prepared the most delicious italian foods while entertaining us with their jokes and antics. we sat back, enjoyed some vino, laughed at these guys, and of course we did mangia! the tuscan soup was incredible!!! the stuffed eggplant was divine!!! the bruschetta - fantastic! and the dessert - well, indescribable. we were given printed recipes plus lots of cooking methods and tips. all very informal - it was all about enjoying the food.

this class is difficult to get into - it fills up as soon as announced. we were lucky to get a spot after visiting Fat Clemenza's for lunch several weeks ago - Dominique gave us the heads up about the class coming up so we signed up that very day.

class description from the website www.kitchenique.com (http://www.kitchenique.com)

MANGIA, MANGIA, MANGIA!
Saturday, March 1 11:00am - 1:00pm
The Three Amigos: Fat Clamenza's
Sorry, Sold Out!
Come find out why Clemenza was so fat and enjoy the antics of the infamous trio of Dominic Damiano, Buzz Woodham and Bill Davis as they tickle your taste buds and your fancy!
Goat Chesse and Fig Bruschetta;
White Bean, Pasta and Swischard Soup;
Baked Stuffed Eggplant with Shrimp and Parmesan Cheese;
"Diplomatico" - Italian Chocolate Dessert with Rum and Espresso Coffee

call kitchenique and sign up for a class! you'll find the class schedule on the website. or you can stop by and find out what's cooking and sign up on the spot.
tell vickie sowal sent you!

[SHELLY]

I'm still full from today's cooking demonstration/show at kitchenique today. jdarg and I attended with a few other friends and about 30 or so others (men and women). it was a packed kitchen!

Dominique of Fat Clemenza's, along with Buzz and Bill, prepared the most delicious italian foods while entertaining us with their jokes and antics. we sat back, enjoyed some vino, laughed at these guys, and of course we did mangia! the tuscan soup was incredible!!! the stuffed eggplant was divine!!! the bruschetta - fantastic! and the dessert - well, indescribable. we were given printed recipes plus lots of cooking methods and tips. all very informal - it was all about enjoying the food.

this class is difficult to get into - it fills up as soon as announced. we were lucky to get a spot after visiting Fat Clemenza's for lunch several weeks ago - Dominique gave us the heads up about the class coming up so we signed up that very day.

class description from the website www.kitchenique.com (http://www.kitchenique.com)

MANGIA, MANGIA, MANGIA!
Saturday, March 1 11:00am - 1:00pm
The Three Amigos: Fat Clamenza's
Sorry, Sold Out!
Come find out why Clemenza was so fat and enjoy the antics of the infamous trio of Dominic Damiano, Buzz Woodham and Bill Davis as they tickle your taste buds and your fancy!
Goat Chesse and Fig Bruschetta;
White Bean, Pasta and Swischard Soup;
Baked Stuffed Eggplant with Shrimp and Parmesan Cheese;
"Diplomatico" - Italian Chocolate Dessert with Rum and Espresso Coffee

call kitchenique and sign up for a class! you'll find the class schedule on the website. or you can stop by and find out what's cooking and sign up on the spot.
tell vickie sowal sent you!

How about posting the recipe for the Tuscan Soup?


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[jdarg]

How about posting the recipe for the Tuscan Soup?


.

I will later- it was da bomb!! We told Dominic (sp?) that he should start an Italian cooking blog on SoWal!

[30A Skunkape]

How about posting the recipe for the Tuscan Soup?


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How about you share your favorite Ramen recipe?:wave:

[Tootsie]

How about posting the recipe for the Tuscan Soup?


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gladly. let me find time to type the mofo. will post soon.:D

[jdarg]

White Bean, Pasta, and Swiss Chard Soup

by the Three Amigos- Dominic ("Take the gun, leave the Cannoli") Domiano, Bill (Mr. Flair) Davis, and Buzz (The Exterminator) Woodham

Serves 6.

1 cup dried Great Northern or Cannelloni Beans
2 Tbsp. Olive Oil
2 Yellow Onions, coarsely chopped
2 Carrots, peeled and coarsely chopped
1 bunch Swiss Chard (red or green) thick stems removed cut into thin julienne strips (reserve stalks for chard cakes)
6 Cups Chicken Stock
1 Cup Chopped Canned Tomatoes
3 Tbsp Chopped Fresh Basil
3 Cloves Garlix, minced
Salt and Pepper, to taste
3/4 Cup Fine Egg Noodles or broken Capellini
4 Tbsp. finely chopped Italian Parsley
6 Tbsp. Grated Parmesan Cheese

Soak the beans in cold water at least 4 hours. Drain and proceed as directed.

Warm the oil in a large pot and add the onions, stirring until softened, about 5 minutes. Add the carrots and cook for about 3 minutes.

Add the chicken stock, beans, tomatoes, basil, and garlic. Simmer partially covered until beans are tender- about 1 hour. Remove from heat.

Cook pasta in salted boiling water (1 Tbsp. Salt) until al-dente (3-5 minutes). Drain and set aside.

Puree the soup with a hand blender (Dominic says "MOTORBOAT IT") until desired consistency is obtained.

Turn the soup to medium high and add the cooked pasta and remaining Swiss chard. Cook until the chard is wilted and still retains its color (about 3 minutes).

Add salt, pepper,2 Tbsp. of parsley and the parmesan cheese.

Ladle into bowls and add the remaining parsley.

Homemade Asiago croutons work well with this soup.


Hey Toots- do you remember how to make the chard cakes (like crab cakes, but made with the leftover chard stalks)

[SHELLY]

How about you share your favorite Ramen recipe?:wave:

Bring 2 cups water to boil; drop in block of ramen, poke at block with fork till it gets soft--about 2 minutes. Tear top off of MSG & Lead Shavings Flavor Packet and dump in water and stir. Pour into a Portmeirion soup bowl, place bowl on your granite countertop and enjoy with a refreshing drink of Walton County Branch served in your finest Waterford stemware.


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[DD]

Bring 2 cups water to boil; drop in block of ramen, poke at block with fork till it gets soft--about 2 minutes. Tear top off of MSG & Lead Shavings Flavor Packet and dump in water and stir. Pour into a Portmeirion soup bowl, place bowl on your granite countertop and enjoy with a refreshing drink of Walton County Branch served in your finest Waterford stemware.


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:floor::floor::floor:

[elgordoboy]

Notice Shelly's shrewd business sense in waiting until the Tuscan soup recipe was posted before posting the Ramen recipe. Am I alone in the world for liking MSG(Accent) and not being afraid of it? MSG can be overdone I'll admit --like anything. Though in rereading Shelly's post I see no critiquing of MSG simply a factual representation.
Shel's post is putting me to bed giggling.

[Dune-AHH]

3 Amigos cooking class sounds fantastic!!
I've attended Chef Phillip's (Table Five) demonstrations at Kitchenique and count them high on my list of great experiences.

Shelly... love your sophisticated cooking technique of: "poke at block with fork" :floor::floor:
stabbity-stabbity...

[30A Skunkape]

Bring 2 cups water to boil; drop in block of ramen, poke at block with fork till it gets soft--about 2 minutes. Tear top off of MSG & Lead Shavings Flavor Packet and dump in water and stir. Pour into a Portmeirion soup bowl, place bowl on your granite countertop and enjoy with a refreshing drink of Walton County Branch served in your finest Waterford stemware.


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I will share a secret regarding the boiling of the solid product. When you place the block in the water, take a heavy spoon (sterling silver flatware works well) and weigh down the entire product so it is submerged. This seems to shave some time from the whole routine. You can thank me later.:wave:

[Tootsie]

White Bean, Pasta, and Swiss Chard Soup


thanks for typing it in jennay! now I can cut and paste and email to mom et al.


regarding the recipe:

use capellini, broken up - wonderful!!!

also, I believe this absolutely made that soup: the restaurant quality chicken based demi glace - used to make a rich broth (instead of canned broth). of course vicki comes in and gives an entertaining little "commercial" about the brand sold at kitchenique - quality I am sure.

regarding the "motorboating" - dominic did not puree the soup by any means. he plunged the hand blender into the soup briefly to add some body to the soup, but the soup was very much "intact" and oh so wonderful.

[Tootsie]

Dominic - if you are lurking, will you please post the swiss chard stalk patty recipe? :wave: