A lot of things get in the way of dreams.
My two dream thieves were time and location.
Running a busy catering company takes up a lot of time.... running a busy catering company in a tiny kitchen...well, there goes your location.
As I said..all plans of cooking classes have been on hold, for a very long time.
My professional path has been a delicious journey thus far. From the commercial confines of Jubilee Catering - please don't get me wrong here, I loved Jubilee with all of my heart and miss it's rustic quirks everyday! - to the free flowing creative kitchen of Powell & Company Cooks! I am very grateful and can't wait to share everything with everybody!
Join us this month as we experience delicious dishes from Soup to Nuts! Literally.
Delicious, Quick and Creative!
That's the mission of Powell & Company Cooks!
Here's what's going on this month...
March is known as the ‘hungry gap’; the lull between the end of winter and the start of spring. A perfect time to treat yourself simply sumptuous!
Curried Pumpkin Bisque exotic aromas of India and beyond. This soup is one of many quick and easy soup recipes I have developed along the way. This sweet and spicy variation has a surprise ingredient!
Black Bean Soup made with prosciutto and seasoned with chipotle is bold in flavor and satisfies with out the fat! Smokey and southwestern this soup is a fine addition to your next south of the border meal.
Toasted Eggplant Bruschetta has a creamy pesto spread. This savory appetizer is a favorite at parties and also makes a killer
companion to any soup or salad. Easy do ahead directions and excellent freezability make this hors d'oeuvres a staple! When you hear bruschetta I bet you instantly think of fresh mozzarella, basil and chopped tomatoes all on top of a stale piece of bread. That's because as Americans we are programmed to think that way. The literal culinary translation of Bruschetta is simply anything on bread, preferably toasted. I used to go crazy with different toppings, and found that the roasted eggplant is numero uno. I get people who hate eggplant to eat this.... do you know someone who needs a little awakening of the palate???
Moroccan Spiced Pork Tenderloin with apricot port wine sauce is a
sure show stopper when entertaining. This is the 'Yeah, check me out, I rock in the kitchen' sort of dish. I like to serve this alongside mashed potatoes. You could do couscous or quinoa. But I have to say, there is something about the exotic flavor of a faraway land sitting beside a familiar comfort food. Kind of like the feeling you might get when traveling a foreign country knowing the American Embassy is right around the corner.Roasted Beet Salad with Goat Cheese and Spiced Pecans
is a restaurant worthy combination. Yes, roasting beets takes some time, but do a bunch all at once and delight in them all week. They are really good for you and brighten up mealtime!March is going to be a lot of fun in the Studio. Bring your friends... Bring your family... Bring your appetite!
Bon Appetite!
Photos by Ed Nute
