Wednesday, June 7, 2017

My Recipe Box - Cooking Class

June 2017 - Toronto ON

 John and I took a cooking class at our local Longo's store. The cost was $35 each and you could add a wine paring for $12 each. We thought this was a great deal for a dinner out and we learned some things as well. This was a gluten free class as well.
We'll definitely be signing up for more.

I've scanned the recipes because I'm too lazy to type them out but you can click on the images to make them larger.

Mushroom Bolognese served over penne pasta (Catelli gluten free). I have been searching for tomato paste in a tube and the chef used this one, Alpino. Of course I find this now, when John just picked up 12 cans at Costco just today!
All the ingredients came from this Longo's.

Catelli Gluten Free Penne Pasta     Image result for canada tomato paste tube
As a bonus the chef had mixed ricotta cheese with feta with salt and pepper to top the pasta.
This was so tasty and a nice change from using meat. I was intrigued by the addition of milk.

2 oz pasta per person is a good rule of thumb.

Next we head North to Egypt where we’ll enjoy roasted snapper and dukkah spiced greens. 

Duqqa, du'ah, do'a, or dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre.

Image result for dukkah

The addition of lemon juice to the kale was brilliant! Combined this all tasted delicious.

Finally for dessert, a hint of the tropics with coconut, chocolate and peanut butter squares.
John pronounced these as fantastic. The chef also suggested adding chia seeds and protein powder to have them as a breakfast dish.
You could also add cranberries or other dried fruit. The peanut butter can be switched out for any other kind of nut butter.


  1. The penne and the squares would suit me nicely.

  2. Sounds like a great time -- and GF to boot. I definitely would have paid the extra for the wine pairing.


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