I know I start many of my posts with, “This is my Favorite Post“–but seriously, this is really my favorite review post since I launched this site. My Supper For One adventures have mainly taken place in Los Angeles so it was a nice change to go on a foodie adventure in my own neighborhood. After a long week of work, I usually take a break by watching a movie or going out to dinner. However, this weekend we got a chance to take our first group cooking class at Cooking 101. The menu for the cooking class included Chile Rellenos, Spanish Rice and Rice Pudding.
Chef Connie was nice enough to sit down with us before the cooking class started. One of the things that I love about Cooking 101 is the fact that they offer cooking classes for kids and not just adults. Chef Connie’s parents owned a restaurant so her passion to cook and teach people how to cook began at an early age. Chef Connie believes that the experience of cooking is an integral part of her life and is a way to connect with her children. Her children must be learning a thing or two because her son Ethan was one of the finalists on Masterchef Junior on Fox with Chef Gordon Ramsay.
Not only does Cooking 101 offer group/private cooking classes for kids and adults, but it is also a full Bistro/Restaurant. If you come at the right time, you can enjoy a bite to eat while being entertained with watching the cooking class at the far end of the bistro.
The menu for the cooking classes are by requests so if there is something you want to learn to make, be sure to let them know. Chef Connie said the most rewarding thing about what she does is seeing the people who attend her cooking class apply what they’ve learned at home.
Another thing I enjoyed about the cooking class was being able to learn how to cook something new with a group of people. Not only were the other people who were taking the class friendly, but the Cooking 101 staff were funny and very helpful. Chef Connie even taught me the proper way to finely chop garlic (I usually leave the chopping to Daniel)! Keeping the tip of the knife on your cutting board and using the back part of the knife made it much easier to chop with less effort.
It was an amazing time and I’m happy to let you know that our food turned out delicious. Be sure to check out the recipes below and try it at home! If you are in the Corona, California area, I highly recommend taking a class or grabbing a bite to eat. We will definitely be back in soon to try a few things on their menu that caught our eye. Any place that offers Beignets and Nutella Crepes as a dessert already has won my foodie heart. 🙂
Address: 2570 Tuscany Street, Suite 101 Corona, CA 92881
(at the Crossings Shopping Center, next to Panera Bread)
6 to 8 (8-inch) Anaheim peppers, stems and seeds removed
4 tablespoons grape seed oil (2 tablespoons to brush on peppers and 2 to sauté)
2 cups grated Monterey Jack cheese (from about a 6-ounce piece before grating)
1 tablespoon minced fresh thyme leaves (optional)
1 teaspoon minced fresh rosemary leaves (optional)
3 large fresh sage leaves, minced (optional)
Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. (Or roast over open fire.) Let “sweat” for 15 minutes. This will help you remove the skin from the pepper. In a small bowl, mix jack cheese, thyme, rosemary, and sage, and mash together. Peel charred skin from peppers and stuff each pepper with about 2 to 3 tablespoons of the cheese/herb mixture.
1 small yellow onion diced
2 to 3 grated garlic cloves
2 large diced tomatoes
2 cups sour cream
½ cup milk
Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Add onion, sautee for about 5 min. Add garlic, then tomato. Cook until tomatoes are soft. Add sour cream & milk. Then add stuffed peppers. Cook on low heat for about 10 minutes.
Transfer to a platter and let rest for 5 minutes before serving.
2 cups long-grain white rice
3 tablespoons vegetable oil
1 clove garlic, roughly chopped
1/2 white onion, chopped
4 plum tomatoes, chopped
1 jalapeno pepper, halved
Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
3/4 cup medium grain rice or 3/4 cup long grain rice
1 1/2 cups water
1/4 teaspoon salt ( heaping)
4 cups whole milk ( I use 2%)
1/2 cup sugar
1 teaspoon vanilla
Pinch of cinnamon
Bring rice, water and salt to a boil over med-high heat.
Simmer covered until water has been absorbed (approximately 15 minutes).
Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently–especially towards the end of cooking.
The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
Remove from heat and stir in vanilla. Turn into a bowl or cups. You can sprinkle cinnamon on the top if you like.
Cooking Lessons & Bisto
2570 Tuscany Street,
Corona, CA 92881
It’s not very often that I have to take meetings on Sunday, but this particular Sunday had me in Newport Beach for the afternoon. It’s pretty much a given that a stop at Whole Foods was necessary on the drive back home. As soon as we stepped into Whole Foods, Daniel spotted a display of green beans from a local farm. It reminded him instantly of his Grandma’s fresh green beans that she used to make when he was kid.
After a quick call to his mom, we decided that Panko Crusted Halibut with Homemade Tartar Sauce would complete this week’s recipe. Neither one of us have much experience cooking fish (besides the occasional grilled Salmon I used to make on my Foreman Grill), so we were a little nervous when we realized the fresh Halibut alone would cost about $35. We only had one shot of getting this right so after a major googling session, Daniel crafted the recipe while I prepped the camera for this latest foodie shoot.
I could tell Daniel was a little nervous about possibly ruining the Halibut and I was just happy that I was in charge of making sure the photos came out decent. Thankfully, dinner turned out delicious! The homemade tartar sauce was the perfect complement to the crusted halibut. Granny’s Fresh Green Beans also made the perfect side to complete the meal. Hope you enjoy cooking and remember that taking risks and trying new things has a delicious pay off. 😉
Homemade Yogurt Tartar Sauce
1 cup Greek plain yogurt
2 tablespoons of white or yellow onions
2 tablespoons of chopped gherkin pickles
2 tablespoons of pickle juice from the jar
1 teaspoon of finely chopped cilantro (or parsley)
1 tablespoon of dijon mustard
1/2 teaspoon of fresh ground salt and some pepper to taste
1. Combine all ingredients together and mix well.
2. Cover and let it chill in the fridge for an hour before serving..
Granny’s Fresh Green Beans
Approximately 2 cups of fresh green beans prepared
1/4 pound of thick cut bacon
3/4 cup of chopped onions
1 cup of water
1-2 teaspoons of salt
Pepper to taste
1. Break off tip of stem and then break in half.
2. Combine all ingredients into a sauce pan and bring to boil.
3. Reduce heat to low and simmer for an hour or until tender.
4. Broth should be rich and flavorful , if not add salt and pepper for additional seasoning.
Panko Crusted Halibut
Halibut Filet (6-8 ounce halibut filet)
1/2 Panko bread crumbs
2 tablespoons of shredded parmesan cheese
2 tablespoons of fresh dill chopped
2 tablesppons of fresh chives chopped
2 tablespoons of finely chopped onions
1 teaspoon of lemon zest
1 teasppon of salt
2 tablespoons of milk
1. Eggs, whisk together and season with salt and pepper in a bowl
2. In separate bowl, mix all the dry ingredients together.
3. Spray grill or pan with cooking spray. We used a panini press for 3-4 minutes on High. If you don’t have a panini press, pour 1 tablespoon of oil in a pan and fry on medium high heat. Cook 2 1/2 minutes on each side.
4. Transfer Halibut onto baking pan and bake for 6-8 minutes 450 degress or until fish flakes with fork.
5. Garnish with fresh lemon wedges.
6. Pair it with your favorite beer or wine and serve with sourdough bread!
P.S. We did have a minor mishap with the knife during this foodie shoot. I couldn’t pass up the chance of sharing a picture of Daniel rockin’ the only bandaid I had available. 😉
This by far is my favorite recipe to date on Supper For One. After a day in Orange County, my friend Daniel and I stopped at Whole Foods. I don’t know if you have a Whole Foods in your area, but it’s like food Disneyland to us. It’s definitely the happiest foodie place on earth. My only wish is that I lived closer to one (the closest one is 45 minutes away). Coming into the Fall season, Whole Foods reminded us that it was Squash season with so many different types of squash on display.
This is an easy, flexible recipe. Squash isn’t a dominant flavor so you have more room to add to it what you enjoy. Remember that cooking should be fun and you shouldn’t be afraid to step out of your comfort. Experiment and have fun!
1 Medium Spaghetti Squash
2/3 Pound Ground Beef
1/3 Pound Ground Chorizo or Italian Sausage
2 Cups of Chopped Mushrooms
1 Bottle of Marinara Sauce
1/2 Diced Onion
1 Clove of Garlic
1 Chopped Red Pepper
1 Chopped Green Pepper
Salt & Pepper
Shredded Mozzarella Cheese (4 to 8 oz)
1. Cut your squash in half lengthwise. Remove all the seeds.
2. Lightly brush some olive oil and season with salt and pepper.
3. Preheat oven to 400 degrees and roast for 30-45 minutes (depending on your oven).
4. In a large saucepan, combine the ground beef and ground chorizo sausage and brown.
5. Add in onions, garlic, peppers and mushrooms.
6. Add in the bottle of your favorite marinara sauce. Feel free to season your sauce to taste. We went ahead and added in some Italian seasoning, basil and red pepper flakes.
7. When done, take off heat and put off to the side.
8. Take your Spaghetti Squash out of the oven and let it cool for about 5 to 10 minutes until it is cool enough to handle.
9. Take a fork and scrape your cooked squash to create the spaghetti noodle effect.
10. Top each half of the spaghetti squash with your finished sauce.
11. Top with Parmesan cheese and put back in the oven for about 5 minutes to melt.
12. Serve with your favorite crusty bread and enjoy!
Hello Supper For One readers! My name is Sara and I am the imperfect home chef behind the blog My Imperfect Kitchen! (http://www.myimperfectkitchen.com) I’m very excited to be sharing my Deep Dish Pizza recipe with you. A few weeks ago, my husband Steve and I were sitting in the living room, discussing dinner ideas. Now that we’re nearly empty-nesters, dinner for two (instead of five or more) is a bit of a challenge. We were making a mental list of some of our favorite dinners when Steve said: “What if we tried making our own deep dish pizza in a cast iron skillet?” What a brilliant idea, right? We’ve made pizza on the grill before, but a smaller, deep dish pizza for the two of us, sounded perfect!
Twenty minutes and a few Google searches later, we discovered making deep dish pizza in a cast iron skillet at home was not an original idea. It seemed easy to do though, so after reading through several recipes, we decided to try our own!
Using store-bought pizza dough, our favorite homemade pizza sauce and a bunch of our favorite toppings, the new-to-us, deep dish pizza project began! For this recipe I used a 10″cast iron skillet.
I like the prepared dough we get from Trader Joe’s, but feel free to make your own! Let the dough sit on the counter and come to room temperature before you start working it. It will be easier to stretch, if it isn’t cold.
Lightly flour a large work surface and roll out the dough into a 14″ circle. Gently place the dough in the skillet and roll down the excess to form a crust around the edge. If your pan is well seasoned, you won’t need to oil it. Ours is still fairly new, so we put a few drops of oil on a paper towel and rubbed it around the bottom of the pan. We also sprinkled a tiny amount of corn meal on the bottom of the pan to give a little extra flavor and crunch to the crust.
One of the recipes we saw, used cheese sticks rolled up inside the excess dough to make a cheese filled crust! We didn’t do that, but I thought it was a great idea!
Spread 1/3 – 1/2 cup pizza sauce on the dough and top with your favorite pizza things! We used Italian sausage, pepperoni and red onion.
We topped that with slices of mozzarella cheese, then added more toppings and a bit more sauce.
Now here is the secret to a great crust… heat the skillet on the highest setting on your stove top for three to five minutes. You won’t notice any difference in the toppings, but heating it this way will help create a crispier crust on the bottom of your pizza. Make sure you use pot holders to transfer the skillet to the oven. It will be super hot!
Place the skillet in a 450 degree oven and bake for 15-18 minutes. Remove it from the oven and let cool 5 minutes before cutting. You can either serve it in the pan, or slide it out and serve off a plate.
One of the best things about this dish (aside from not having to share with the kids!) is that it comes together easily in 30 minutes or less! Enjoy!
Deep Dish Pizza For Two
1 14 oz pkg prepared pizza dough
For the tomato sauce
6 fresh basil leaves, fairly large
2 cloves garlic
1 14 oz can diced tomatoes, drained
1 TBLS tomato paste
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 lb Italian sausage, cooked and drained of fat
20 slices pepperoni
1/4 of a medium red onion, diced
1/3 lb sliced mozzarella cheese
Italian Seasoning to taste