Food Heaven Publix Cooking Class

Publix Aprons Cooking School classes are always enjoyable. You can choose from demonstration or hands-on models. I prefer the chef demos because then we can sit at white-clothed tables, sip wine, and watch the chefs do all the work. We get to taste the food, which equates to a gourmet meal, sample different wines, and take the recipes home. Plus, these classes are reasonably priced for what you’d find elsewhere. Here we are with our machatonim, Es and Rick Cohen. (See Machatonim – The Jewish Chronicle (thejc.com) for a definition)

June 18, 2021 – Food Heaven: Indulgent Ingredients and Wines

We were greeted with a Luc Belaire Rare Rose, a pleasant sparkling rose wine. This set the jovial mood for the good food to come.

Crab and Fennel Bisque with Lemony Crème Fraiche – I really liked this tasty soup that was accompanied by a Jean Bouchard Chablis. The wine was fair in my opinion, a bit too light on body and flavor.

Lobster Rolls with Heirloom Tomatoes, Bacon and Tarragon Aioli – This dish was interesting to taste but a salad would have been a better course here. I could see substituting baby shrimp to make this at home. I’d also serve it for lunch rather than dinner. This came with a B&G Bordeaux Sauvignon Blanc wine that had a slightly fruity aroma.

Dijon and Herb Crusted Beef Tenderloin with Roasted Shallow Jus and Smashed Potatoes – Very tender and deliciously prepared piece of beef worth the price of admission alone. I liked the Michael David Lust Zinfandel that accompanied this dish. It was dry with a moderate body and legs, in wine terms.

Bittersweet Chocolate Tart with Pretzel Crust and Mandarin Orange Whipped Cream – This chocolate dessert melted in one’s mouth. It was divine. I also enjoyed the Lola Pinot Noir although by then I’d had enough food and drink that I might have liked anything. This tart was the perfect dish to finish a delightful evening.

Food Heaven Publix Cooking Class #foodies #cooking Share on X

Comfort Food

Home cooking can get tiresome under forced isolation, but not with easy-to-make comfort foods. I’ve been rummaging in the kitchen of our new house trying to find where I’ve put things while preparing meals. Maybe you can find inspiration in some of these dishes that have been on our dinner table in the past week.

We had the kids over for brunch last weekend. I made this Zucchini Biscuit Bake with the recipe from my cookbook, although I added fresh mushrooms this time. I’d also served a Costco quiche, plus thin bagels with cream cheese. Dessert was peach cobbler.

Zucchini Biscuit Bake  Peach Cobbler

Because we’d cut up too many zucchini and onions, I put some aside and made this stir-fry dish for dinner. Sliced hot dogs became the go-to protein addition.

Zucchini Stir Fry

Once those leftovers were gone, the next order was to use the multitude of strawberries we picked before they spoiled. So I made my first strawberry bread using a recipe I found on Pinterest.

Strawberry Bread

Next dinner I made these Swedish meatballs with white rice for dinner, accompanied by a premade salad. If there’s any gravy left, I freeze it to use in Shepherd’s Pie. I’ll share this recipe with you.

Swedish Meatballs

 

Swedish Meatballs

Ingredients

1 lb. lean ground beef
1 egg, beaten
tsp. garlic powder
1 cup finely chopped onions, divided
cup dry bread crumbs
12 oz. bottle chili sauce
18 oz. jar grape jelly
15 oz. can tomato sauce
1/4 cup sweet Marsala wine

Directions

Make meatballs: Mix ground beef with beaten egg, garlic powder, ½ cup chopped onions, and bread crumbs. Form into small balls. Set aside. (Or use frozen turkey meatballs instead of making them from scratch).

In a large saucepan over medium-high heat, blend together chili sauce, grape jelly, and tomato sauce until jelly is melted. Toss in remaining onions and add wine. When mixture is bubbly, add meatballs to pot. Stir gently to coat with sauce.

Cover and reduce heat to simmer. Periodically lift lid, being careful of steam, and stir. Cook for 1 hour on low heat (or ½ hour if using frozen meatballs). Serve over cooked rice as an entrée or by itself as a party appetizer.

These recipes and more can be found in A Bad Hair Day Cookbook – Order Your Copy Now

What have you made in the kitchen lately? And no, “a mess” isn’t the right answer.