MY GOOSE IS COOKED! Or at least it will be in this fun festive holiday class at Las Cosas Cooking School. Come join the fun- 505-988-3394
“A DICKENS CHRISTMAS FEAST”
Fri. December 18 @ 6 PM-9 PM -$80
Take a culinary journey to the scene of the beloved “A Christmas Carol” and celebrate the holidays with this Charles Dickens inspired menu. We will make: Cheddar & Ale Soup, Pub Style Scotch Eggs, Wilted Spinach, Apple & Stilton Salad, Roast Goose with Chestnut-Caramelized Pear Stuffing, Braised Red Cabbage, and Sticky Date Pudding. No Bah-Humbugs here! (Hands-On) www.lascosascooking.com
Posts Tagged ‘chef johnny vee’
Charles Dickens Christmas
Tuesday, December 15th, 2009Learn to Make Chile Rellenos with Chef Johnny Vee
Monday, May 18th, 2009Learn to make chile rellenos with Chef Johnny Vee’s most popular online cooking class.
Chef Jonny’s brand new blog
Monday, May 18th, 2009Welcome everyone, I’m excited about my new blog. Here is a recipe to get you all started off.
Chef Johnny Vee’s Favorite Pie Crust
My friend and co-instructor at the Las Cosas Cooking School, Mary Cech, makes the flakiest pie crust I have ever tasted. It’s so light it’s almost like puff pastry. Make sure to bake your pie on a cookie sheet, there is so much butter in this crust, a bit runs out, but that only increases the tenderness of the crust. Watch for Mary’s “Pie Workshop” at Las Cosas, www.lascosascooking.com
Yields: 1 9” double crust pie
PIE DOUGH:
3 1/3rd cups All Purpose flour
1 ¼ t. salt
1 ½ cups unsalted butter – cold
3/4 – 1 cup ice water
Method:
1. Combine flour & salt in a large bowl.
2. Cut butter into walnut size pieces and add to flour. With your hands, work butter into flour until butter is in pea sized pieces.
3. Add water and toss dough until it sticks together, be careful not to break butter into smaller pieces while blending in the water.
4.Turn onto table, knead slightly, wrap in plastic wrap and refrigerate for 15 minutes or until needed. (blueberry pie recipe is here) (top of page)
