This is your chance to learn the benefits and cook this summer to impress. Shop Kitchen & Housewares Good Life Kristina San Filippo came together to do just that.
Year's series of summer cooking classes is around and teaches you the basics of cooking and recipes visit.
The classes are open to the general public and range from $ 55 to $ 65 and include not only tuition and instructions, but also a full meal.
To know when the class is offered and make your place in one of the classes, call 239-514-4663 or visit reservations: www.goodlifenaples.com
Monday morning, the leader Kristina selected some recipes from his lectures on WINK News this morning.
Smoked trout salad with prunes, Gruyere and rosemary balsamic
You will need:
8 oz package smoked trout, skin discarded and fish flaked into small pieces
8 ounces fresh fruit, such as plum, apricot, pear, melon or Apple
The recipe makes 4-6 servings of salad
Romero balsamic vinaigrette, recipe below
4 ounces grated Gruyere cheese or julienned
Vinaigrette
4 cups mixed salad leaves
In a large bowl, mix the salad leaves with half of the dressing; green dresses share among plates.
Cut fruit into slices, which are hand. Scatter the fruit around each serving of salad and drizzle with the remaining dressing over the fruit in each dish. Dispersion smoked trout and cheese around each salad.
Romero balsamic vinaigrette
2 TB Dijon mustard
2 TB agave nectar
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
Fresh rosemary chopped 1 Tb
In a small bowl, mix mustard, agave and balsamic. Slowly pour the oil to emulsify the dressing. Add the rosemary vinaigrette and season with salt and pepper.
Dressing can be stored for up to 7 days in the refrigerator.
Head of Scottish salmon hatchery
Raspberry sauce and spicy avocado
Nets four ounces salmon, Scotland, Iceland, Norway and Canada - 4
2 tsp Sriracha or other hot sauce of your choice
Entree recipe for 4 people
2 TB raspberry jam
Zest and juice of 1 lemon
1 TB Dijon mustard
Whole-grain mustard 1 TB
Veggies need 1 or 2 TB or water as a thin sauce
2 ripe avocados, halved, seeded and medium dug your skin
Season the salmon on one side with sea salt Heat the skillet over medium heat. When the pan to coat hot enough add grapeseed oil to the pan. Place the salmon fillets with salt into the hot oil. Cook fish for 2-3 minutes, without the fish; would have from the sides, which are in contact with the tablet a golden brown crust with a tip.
Use a spatula to gently slide the fish on each piece of fish into the hot oil and replace it with the flat side down. Fry the fillets cooked for a minute or two until. The fish should feel springy feel when the center is pressed.
Remove the salmon from the pan and carefully on plates. Disc In a small bowl of raspberry jam, lemon zest and juice, Sriracha (or other hot sauce) and Dijon mustard. Slowly add a little water or broth into the mixture to a pourable consistency raspberry sauce.
Pour. Tablespoon sauce over each piece of salmon and avocado
Four seasonal white fish with mustard tamarind glaze over sliced zucchini and chard
You will need:
1 piece of seasonal books as corvina fish, snapper, grouper, mahi-or three-tail
2 TB tamarind paste in a pot (if using tamarind concentrate, 1 TB)
This recipe yields 4 to 6 servings
Plant 1/4 cup broth or water
2 TB Dijon mustard
1 TB agave nectar
Ground ginger 1/2 teaspoon dried
1/2 teaspoon granulated garlic
1 teaspoon ground coriander
1 teaspoon kosher salt
1 red onion, cut into thin slices
Chopped 1 bunch Swiss chard, stems cut into thin slices and rough leaves
£ 1 zucchini, quartered lengthwise, seeded package and zucchini cut into thin slices
Preheat oven to 350F. Place fish in a small baking dish, on the sides of the fish is flat as a large room with only a little more space allowed; too large baking dish will make the fish sauce and dry while cooking.
Pour 1/4 cup broth or water to the fish if there is not enough liquid to the surface of the entire kitchen stove cover base and then in a small bowl, mix mustard, agave, tamarind, ginger, garlic, coriander and salt glaze.
Spread icing over the fish to cover. Cook the fish in the oven for 8 to 12 minutes; when the fish is cooked, it should feel soft but firm when pressed in the center of the network. Remove pan from oven and allow the fish to sit.
Heat a large skillet or saucepan over medium heat; When the pan is hot enough add grapeseed oil to cover bottom of pan. Add onion and fry until browned, about 2 minutes. Start in the stems of the chard leaves and sauté until greens to wilt. Add squash and cook until tender, about 2 to 3 minutes. Season to do a little more and for a few minutes with sea salt and pepper rest.
Pour into pieces in the middle of each section Bull vegetables, fish, cooked to serve every customer. Use a large spoon to pan with a little of its luster and accumulated juices to get a piece of fish.
Place fish in a serving of vegetables. Repeat with the remaining fish and plates.
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