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