Nov 18
Tuesday
Eats
Cooking Tips and Recipes By Barbara Mills Back of the House Cooking
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November 18, 2008 – 10:11 am |
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Cooking Tips and Recipes by Barbara Mills
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Put a little sparkle into your holiday cooking and start this week.
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We are serving up the perfect date night this Friday: A flight of International sparkling wines paired with delicious small plates for the crazy price of $50.00 per person.
Call 775-284-1080 and make your reservation today!
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| Late November
& Early December 2008
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11/18 Herbsaint, Susan Spicer: New Orleans Foods 6pm $95
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11/19 “Kitchen Essentials #12″ Perfect Turkey 6pm $85
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11/21 Friday Night Flights - Holiday Sparklers 6:30pm $50
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11/22 Holiday Brunch 10am $45
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12/3 Christmas Cookies 11am $45 (one parent/one child)
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12/3 Mother Daughter Tea 6pm $65/couple
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12/4 Sandwiched
In 12-1pm $20
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How to win a Minden Grill or a Cuisinart 5.5 Stand Mixer…Simply buy a class!
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| To gift or regift that is the question?
A cooking class is a gift the keeps on giving and on Friday, November 28 from 11am-7pm and Saturday November 29 from 11am-4pm we are giving anyone who buys a class from our brand new 2009 catalog the chance to win a red Minden Grill or a Silver 5.5 Quart Cuisinart stand mixer.
On Friday the 29th
Back of the House will be crazy from 12-2 with the wild and wonderful Vino 100 Bus Tour.
But drop by before or after to sip a little wine, eat something delicious and shop for classes and great gifts and gadgets.
We want this to be a great holiday season and we will have lots of great gifts at great prices.
Our pricing structure just got friendlier for 2009. Our demo classes are a very affordable $45.00 and our hands on classes will be $65.00.
We look forward to seeing you on the 28 or the 29 and wish you a Happy and Delicious Thanksgiving.
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Back of the House Bean Soup
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15-bean-soup mix (available in most stores
2 Tablespoons oil
1 large onion, diced (2 cups)
2 ribs celery, diced (1 cup)
2 carrots, diced (1 cup)
1 clove garlic, minced
1 bay leaf
8 cups chicken stock
2 smoked ham hocks
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
2 tablespoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
Place beans in a stock pot and cover with 4 quarts of water and bring to a boil. Reduce heat and simmer beans for one hour. Drain & rinse the beans.
Meanwhile, in a 5-quart stockpot, saute onions in oil until golden, add celery & carrots and saute until golden, finally, add the garlic and saute until fragrant. Add chicken stock, ham hocks, and bay leaf. Bring to a boil over medium-high heat; reduce to medium low, cover and simmer 90 minutes. Add remaining ingredients; continue to simmer 30 minutes or until beans are tender. Remove bay leaf before serving.
Serve warm topped with grated cheddar cheese.
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For other great recipes and tips check out www.BackoftheHouseCooks.com
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