Thursday, June 24, 2010

Memories of Day Two at the Savory Spoon


Just finished shopping for groceries.  Can't wait to prepare some of the recipes from  the Southwestern Class at the Savory Spoon.  What did we cook this time?  Well, my cooking partner was Cathy, one of the owners of Sweetie Pie in Fish Creek and we prepared Papaya Poached in Cinnamon Lime Syrup served with a Mexican Shortbread.  (I did some searching to find a recipe that was close to the one prepared in class...Papaya Poached in Cinnamon Lime Syrup.)   Additional items on the menu were Salmon Cilantro Eggs Benedict, Iced Mexican Chocolate Coffee, Creamy Shrimp Nachos, Roasted Onions Stuffed with Cheese & Cilantro Pesto, and Mexican Green Chili Spoon Bread.  Another great class!

Friday, June 18, 2010

Wild About Salmon

Savory Spoon Cooking School was a Delicious Treat

For those of you who know me, I am not a fan of salmon.  Oh...trust me I have tried to like salmon, because it is a healthy food.  Sadly and without much success, I haven't acquired a taste for salmon.  Way too "fishy" for my liking.

In hopes of finding the perfect recipe, I attended the Savory Spoon Cooking School in Ellison Bay, WI.  The class of choice was called, "Wild About Salmon" with visiting chef Mike Mead sharing his culinary expertise.  On the menu was poached, grilled, and fried salmon.  So, what is the secret to making salmon taste good?  (I am a skeptic.)  I soon learned it was not just plain ol' butter, but whipped butter seasoned with sun dried tomatoes or Vermouth or berries or citrus...the list goes on.

Mike Mead doesn't stop with compound butters, he also prepared the Norwegian Farm Raised Salmon with a vodka cream sauce served over homemade pasta.  (Yes, this was my favorite!)  In addition to the pasta dish, members of the cooking class enjoyed grilled salmon fillets on top of a delicious mixed green salad with lemon sauce as the final garnish.  I learned the secret to liking salmon is the ingredients that accompanies the fish.

Attending the Savory Spoon Cooking School was a pleasant and educational experience.  Janice Thomas, the owner, chef, and instructor has a great personality and she is well organized.  It is clever how Janice changes the classroom into a kitchen and finally into a dining area. Mike Mead makes cooking fun, while he shares valuable cooking tips.  Can't wait to dine at the Shoreline Restaurant where Mike is the chef & owner.

Finally I can say, "I like salmon."  Looks like I will be experimenting this summer with adapting the recipes for my high school students, so they can enjoy this healthy fish too.  Thanks Janice and Mike!

I can't wait to attend tomorrow's cooking class, "Southwest Sensation." 

Follow the Nothing Fancy eCookbook tab for recipes. 

Sunday, June 13, 2010

Free On-Line Book

Learning to Scrapbook  Click on the link to find more information from Scrapbook.com on how you can receive Jill Davis's book.  What fun to receive scrapbooking lessons each morning for 24 days!  I am interested in Lesson 13 on Journaling...hope there are some helpful suggestions.  What are your favorite scrapbooking tips?  My favorite would be the Cricut Cartridge Storage Ideas that I posted on Saturday, June 12th.  

Friday, June 11, 2010

Nick Kelsh

In the book, How to Photograph Your Life by Nick Kelsh provides information on "cropping in to the flower as close as your camera will allow."  Here's my attempt of following Nick's advise.  What do you think?

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