Come Home to Cooking

Cooking Class Gift Certificates

With more and more of us re-discovering both the economic and soul-noursihing benefits of gathering around the table to eat at home, cooking classes are a timely gift that truly keeps on giving--both to the recipient and then to the people they cook for in turn.

So why not support your friends and loved ones with gift certificates to Come Home to Cooking! All you have to do is send me your list of names, send-to addresses (whether to you or them) and corresponding registration fees. I'll take care of the rest. Your giftees can then select the class(es) of their own choosing and deal with me directly to enroll. This is a gift that will bring them joy for many years to come. Please refer to the Contact Us page for my email, phone, and postal address.

Special Thanks to Steve Sando of Rancho Gordo...

For your generous spirit and incomparable heirloom beans,

both of which enlivened our Sonoma County Cassoulet Class here on Nov.12. I've been flooded with cards and emails from students still raving about what an inspiring time they had and we all want to thank you for your part in making that happen.

So thank you. And congratulations on all the great things that keep coming your way. You more than deserve them. [Readers please learn more at www.ranchogordo.com]

Kay's Carefree Thanksgiving Menu Recipes

in the November 19, 2008 issue of the Santa Rosa Press Democrat

Don't miss Diane Peterson's feature Thanksgiving article this Wednesday if you'd like to find out how to both cook for this holiday and get to enjoy it too. I've contributed a simple make-ahead plan along with some of my favorite family recipes, like Turkey and Apple Stew with Herb Biscuits and an updated version of my grandmother's Steamed Persimmon Pudding with Buttercream Sauce. These are just plain delicious any time you're longing for the wholeness of hearth and home. Please see online at http://www.pressdemocrat.com/article/20081119/LIFESTYLE/811190301/1316/LIFESTYLE12?Title=Feast_and_fun

Kay Teaches Autumn Holiday Menu Class at Ramekins

On Friday, November 21 from 11-2

I hope you'll join me for this wine country menu class in Sonoma, which will feature a comforting braise-roasted Savory Chicken Sauce on Creamy Polenta and finish with a Pear-Apple Crisp and Frangelico Cream. For more details and registration information, please go to www.ramekins.com and click on "Cooking Classes". You'll see me there!

Kay Speaks at the Petaluma Community Guild Fundraiser

and Presents the 13 Desserts of Provence

On Tuesday, Nov. 11, I was honored to be the guest speaker at this very well attended annual luncheon and silent auction event to raise money for providing eyeglasses for school children. This guild is the oldest charitable organization in Petaluma and they absolutely transformed the Hermann Sons Hall in Petaluma with autumnal beauty and good taste. I was delighted to see among the 300 supporters of our community there not only Come Home to Cooking students but also many lovely women I haven't had the opportunity to see since my Opera House Cafe cooking days. If you missed out on the event this year, you can at least still learn about the 13 Desserts of Provence in my Weblog Holidays Category.

Kay and Don Present at Jubilee of Food and Wine

on November 22, 2008 at Sonoma Country Day School in Santa Rosa

As alumni parents, Don and I are delighted to pour and serve our wine and food along with other local chefs and winemakers at this elegant party put on by Sonoma Country Day School Parents. It's in celebration of the school's 25th anniversary and proceeds will benefit vital financial aid and academic and enrichment programs. Congratulations to everyone involved and most especially to the inspirational headmaster, Philip Nix, who will be retiring from his post after this year. It will, indeed, be a hard act to follow.

The 13 Desserts of Provence

After a much anticipated, long and lively Christmas Eve dinner in Provence [le gros souper], celebrants are treated to a dazzling array of basically natural desserts, which include fresh and dried fruits, nuts and confections—each one laced with ancient symbolism. Many hours later before heading out the door for midnight mass, in some homes it is still the custom to arrange all of the remaining thirteen desserts on a clean table, where they are left out for neighbors, beggars or the souls of their ancestors to feast on while everyone is gone. Then the last of the wine is poured over the Yule log fire, the blessing of which had hours before toasted the beginning of dinner along with high hopes for the new year. 

Living as we also do in the bounty of our countryside, it’s easy to embrace the warm spirit of this seasonal offering to create our own traditions for celebrating with loved ones on just about any cold winter night or festive holiday. Below please see a list of typical selection possibilities as well as some alternative suggestions and harmonious embellishments for your gathering.

FRESH FRUITS:
Oranges
Tangerines
Mandarin Oranges
Wintermelon
Pears
Apples
Pomegranates
Fuyu Persimmons

DRIED FRUITS and NUTS:
Grapes [still hanging from the branch]
Raisins
Figs/Fig Paste
Golden Prunes
Dried Apricots, Cherries, Pears
Dates
Almonds [raw or roasted]
Walnuts
Hazelnuts
 
TRADITIONAL CONFECTIONS:
Honey and Almond Nougats
Almond Candies
Quince Paste
Candied Fruits and Citrus Peel
Pâte de Fruits
Fruit Tarts or Galette
Apple Doughnuts
Pompe à l’huile or Gibassier: a sweet bread enriched with olive oil, anise and
orange blossom water  [Could Substitute Challah or Panettone or a
Sweet & Salty Focaccia with Raisins or Orange Zest & Sliced Almonds]

NICE ADDITIONS:
Fromage Blanc drizzled with lavender honey or
Mascarpone doused with minced crystallized ginger and Grand Marnier
Soft Cheeses like: Mt. Tam, Red Hawk or Crescenza
Bleu Cheese [to go with the pears]
Currant-Walnut Bread
Biscotti
Plain Cookies: Sablés, Shortbread
French Macaroons
Nut Tarts/Tortes
Gingerbread/Pain d’Epices
Steamed Persimmon Pudding
Pound Cake
Panforte
Crystallized Ginger
Jams: Black Cherry, Apricot, Marmalade
Brandied Fruits
Chocolate Truffles

Special Thanks to Bill Wolpert...

For Demystifying the Harvest of Wild Mushrooms
by sharing your knowledge and experience with us at the Nov. 5 class. You opened our eyes to the wondrous possibilities our immediate natural world has to offer. [And you’re also really great at cleaning those delicious but delicate chanterelles!]

Thank you thank you.