In the Kitchen

What's New at Paulding & Company

March 2008

Whenever I am asked to create menus for an event, I start by asking a lot of questions--after 20 years teaching and over 12 years catering, there are a lot of different flavors in my repertoire and dishes to choose from. February's schedule was a good example: Within two weeks, we catered all-American food (ribs, baked beans, corn bread etc.), Cajun, including crawfish, gumbo and these yummy profiteroles filled with homemade rum-raisin ice cream, and African food, made for a benefit held at the Oakland zoo. In between, we had groups in to play in the kitchen, including our largest to date, 86 very happy IT people for a hands-on tapas making event. A wonderful and fun month.

You can sample various cuisines at the kitchen in some great new classes, as well. Choose from Italian, vegetarian Indian and an intensive on fish and seafood this month, or try all three--we guarantee you will broaden your culinary horizons considerably.

I'm excited to offer Springtime in Rome on Wednesday, March 19th, with Paul Canales, executive chef at Oliveto. You will get to learn from an expert, and cook some unique and special dishes (all of which you will be able to reproduce at home). The class does feature a whole baby lamb, but the recipe will work equally well with a leg. There are still spots left in this class, so if you want one don't delay!

I just added another exciting new class to the calendar, Vegetarian Indian Cooking with Justin Ivey, on Thursday, March 27th. Justin runs the Indian cafe at the Google campus, feeding thousands of people authentic food every day. His expertise in this cuisine, and his enthusiasm for the food, will make this a special class. Check the recipe of the month for a delicious example of the recipes from this class.

We've rescheduled the Fish and Seafood Class with Polly Legendre, to Monday, March 31st. Polly and I forgot about looking at the calendar, and didn't realize it was set for President's day, and during ski week--so of course, not enough people signed up. Now, we have it nearly filled, but there are still some spots--and this is sure to be a class that you learn a LOT in. So many people are intimidated by cooking fish and seafood, and these days, also by the questions of what is "good" fish and bad, mercury-laden fish. This class will give you a sound basis for purchasing quality fish, and methods and techniques for cooking your purchases properly. Sign up now, while there's still a spot to be had!

All these new and wonderful classes, and still there are more! Rosetta Costantino's March classes are sold out (but you can get on a wait-list, and if she gets enough people may add a section-check the link in the calendar to do so). There is still space in her Ricotta class on Friday, April 25th--this is the class where you get to make ricotta from scratch, then use it in every dish on the menu. Having learned to make ricotta from Rosetta, I routinely use her method now and I highly recommend this class. Once you've tasted homemade ricotta, you will want to make your own in the future too.

My spring Basic Cooking class session starts Wednesday, April 2nd, for 6 weeks. This is such a great time of year, and we will make a delicious meal each evening. It is an omnivorous class, and the "supper club" atmosphere is quite congenial. You can again sign up directly on the calendar, as is is being held as a private class again (but with adult ed pricing!).

We've also added a new section of our popular knife sharpening class with Eric Weiss to the calendar, with lots of time to plan--it will be Monday, May 12th. We offer this popular class quarterly, because if you've ever tried cooking with really sharp knives, you'll know the pleasurable difference! Sign up now, to insure getting a spot .

Benefit Spotlight

We're hosting a special evening to help a friend, on Sunday, March 16th, from 5-9 PM. Jeanie Gonzalez has worked many a job with me, serving guests with a smile and an easy manner. Now, she is facing cancer treatment, with no insurance. The benefit will include a merengue dance class at 6:30 pm. There will be a vegetarian buffet, provided by caterer Kerstin Schwarz. The suggested donation is $25 and includes one raffle ticket. Raffle prizes include a wine tasting for 10, a one hour massage and lots more. Please feel free to bring your friends and RSVP by March 12th. Here's the Evite URL: http://tinyurl.com/2vpf9l

In the Market

As spring days lengthen, we get to enjoy new flavors at the farmers market, and incorporate them into our menus. Luscious Delta asparagus, fava bean shoots--with the bright green pods no doubt soon to arrive*, plus spring onions and unformed green garlic heads. Strawberries are coming back nicely, too. March is the time of the spring Chandler strawberry, tall and straight and sweet, and as the weather warms, the insides will get deeper and deeper red, and the "white shoulders" they sport right now will disappear. Lettuce is coming back with tender heads, and for some farmers, a chance to cull extra seedlings and sell them bunched as well. The first tender artichokes will soon be here as well. There are still great winter greens and squashes, beets and turnips too. A word about eggs: if you ever thought all eggs are equal, try a taste comparison between a farmers market egg from one of the small farmers, and a store-bought version. When the hens get to run around and peck the ground and eat a natural diet, the eggs are deeply colored, and full of flavor.

*tip for peeling fava beans: place both hands on the pod, with your thumbs over the bean and "pop" the bean right out of the pod. Repeat to empty the pod. Once you've got the beans out, blanch in boiling water for 30 seconds, and slip off the skin. No need for further cooking if the beans are young!

New at the Kitchen

With great pleasure, we've formed an association with Furitechnics, makers of excellent cutlery. This Australian based company has generously provided the kitchen with a large set of knives, and their proprietary sharpening system too--check them out during your next class or event.

Happy March, the month of regeneration, and the month where spring is sprung. Stop and smell the budding flowers on the plum trees, sign up for a wonderful cooking class, and plan a kitchen party or team cooking event. Check the web calendar frequently, because we will continue to add new classes between newsletter publication date. Enjoy the bounty at the farmers market--it will keep you in tune with the season. And, finally, forward this newsletter to a few friends , or if you want, print out the poster for our March classes, and post it.

Many thanks!

Terry Paulding