Westport Cooks - Topic: Class
Jeff Laureano of Legal Seafoods Back At Lees!
Excerpt: Jeff Laureano of Legal Seafoods Wednesday- November 11th 6:00pm-8:00pm $30.00 Per Person Sign up at our Service Desk or call 508-636-3348. Details of menu soon to follow... The Westport Cooks Room is used for a variety of cooking classes...
Posted on October 12, 2009 11:16 AM Comments: 0
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Cooking Classes 2009
Excerpt: Are you interested in attending a Cooking Class? We are currently in the process of creating cooking classes for 2009 and would like to know if you are interested? Please send us an email to manager@leesmarket.com or chrisr@leesmarket.com if you...
Posted on February 27, 2009 05:34 PM Comments: 0
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Olive Oil and Sauternes Cake
Excerpt: Great American Chefs Series - Alice Waters Archive Recipes Ingredients: 5 eggs, plus 2 egg whites Ύ cup sugar 1 tablespoon of grated orange and lemon peel 1 cup sifted flour ½ teaspoon salt ½ cup good quality Sauternes...
Posted on November 7, 2008 09:00 AM Comments: 0
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Puttanesca By River View Caterers
Excerpt: Pasta Party Archive Recipes Ingredients: 1 medium onion, chopped 6 plum tomatoes , seeded and chopped 10 cloves of garlic, rough chopped 8 basil leaves 1/2 teaspoon dried oregano 20 kalamata olives, pitted and sliced in half 20 green...
Posted on October 31, 2008 07:25 AM Comments: 0
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Grilled Peach Halves with Raspberries
Excerpt: A Real Griller Archive Recipes Ingredients: 4 peaches, halved and pitted 1/2 pint raspberries 4 teaspoons sugar 4 teaspoons rum mint leaves as garnish freshly whipped cream Directions: Arrange 2 peach halves, cut...
Posted on October 13, 2008 03:21 PM Comments: 0
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Profiteroles, Ice Cream & Chocolate Sauce
Excerpt: Ingredients: 1 1/2 cups water 4 1/2 oz unsalted butter 1 1/2 cups all purpose flour 1/4 teaspoons salt 1 tablespoon sugar 6 large eggs Archives From the Files of the Bridge Street...
Posted on October 4, 2008 07:15 AM Comments: 0
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Fresh Shrimp Scampi
Excerpt: Recipes from "Grill for the Fun of it" by Chris Killenberg & Albert Lees. Ingredients: 1 lb. shrimp, peeled, deveined, and rinsed 2 tablespoons extra virgin olive oil 1 tablespoon minced garlic 2 tablespoons fresh...
Posted on August 25, 2008 01:58 PM Comments: 0
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Pasta with Garden Veggies
Excerpt: Click here for some great summer salad recipes... Ingredients: 3 tablespoons olive oil 2-3 cloves garlic, finely chopped 1 onion, chopped 1 summer squash, cut into ½ inch dice 1 medium zucchini, cut into...
Posted on August 15, 2008 09:45 AM Comments: 0
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Roasted Sun-Dried Tomato Chicken
Excerpt: Click here for some great recipes from DeLoach Vineyards with Susan Hayes Ingredients: Four whole chicken legs 8 oz. Sun Dried Tomatoes 1 medium onion, finely chopped 1 cup vinegar Olive Oil Dried...
Posted on August 5, 2008 02:17 PM Comments: 0
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Sesame Tahini Salmon
Excerpt: Jadot Wine Dinner held by Riverview Caterers. Ingredients for Marinade: Ό cup sesame tahini paste ½ cup soy sauce ½ cup granulated light brown sugar 1 tablespoon garlic, finely chopped 1 tablespoon ginger, minced...
Posted on July 10, 2008 07:54 AM Comments: 0
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Grilled Delmonico Steak!
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class with Chris Schlesinger. You can use this recipe and add your own style as you make your own Grilled Delmonico Steak Adobo with Charred Spring Onions and...
Posted on July 3, 2008 07:16 AM Comments: 0
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Fettuccine with Grilled Shrimp and Asparagus in a Sundried Tomato and Pancetta Cream Sauce
Excerpt: Ingredients: 1 lb. fettuccine, (preferably fresh ) 1 lb. shrimp, peeled, deveined, and butterflied (21-26 per pound) 1 lb. asparagus, hard stem removed, and lightly peeled 6 sundried tomatoes in olive oil, julienned 1/4 lb. pancetta, thin sliced 1/2...
Posted on June 21, 2008 08:28 AM Comments: 0
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Carribbean Sweet & Spicy Rub
Excerpt: Check out the BBC website for some great recipes. Ingredients: ½ cup table sugar 2 tablespoons cayenne pepper 2 tablespoons salt 1 tablespoon white pepper 1/2 teaspoon garlic powder 1/2 teaspoon ground cinnamon Directions: Combine and mix together in...
Posted on June 17, 2008 03:56 PM Comments: 0
Go to complete text of entry.
Bourbon Maple BBQ Sauce
Excerpt: Check out the BBC website for some great recipes. Ingredients: 3~ cups minced onion 3.5~ cups maple syrup 6~ cups ketchup 1.5~ cups Cider Vinegar 6~ tablespoons worcestershire sauce 3~ teaspoons dry mustard 3~ tablespoons pommerey mustard 2~ teaspoons...
Posted on June 9, 2008 07:51 AM Comments: 0
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Newie Cooks Tonight!
Excerpt: Newie Casciano Authentic Thai Cooking Thursday, May 29th 6:00pm-8:00pm Class Fee- $30.00 per person Sign up at our Service Desk today! Authentic Thai Menu Pad Thai Pizza Thai Style Frittata Tequila Shrimp & Mango Salsa Fried...
Posted on May 29, 2008 03:32 PM Comments: 0
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Chef Kurt von Kahle Cooking Class~ May 19th!
Excerpt: Chef Kurt von Kahle Grilling Class~ Get Ready to Grill this Summer! Monday May 19th 6:00pm- 8:00pm Chef Kurt, a Johnson & Wales Alumni, has been in the hospitality industry for over 21 years. On Monday May 19th, Chef...
Posted on May 3, 2008 08:58 AM Comments: 0
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New Class Added!
Excerpt: Join a Class! It's easy, convenient and always a fun evening! That's nice to hear for a change, isn't it? Please look for a listing of our new events on the Westport Cooks Home Page Blog and choose the...
Posted on May 2, 2008 06:57 AM Comments: 0
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Newie Casciano~ Authentic Thai Cooking Class to be held on May 8th
Excerpt: Newie Casciano Authentic Thai Cooking Thursday, May 8th 6:00pm-8:00pm Class Fee- $30.00 per person Sign up at our Service Desk today! Authentic Thai Menu: Pad Thai Pizza Thai Style Frittata Tequila Shrimp & Mango Salsa ...
Posted on April 5, 2008 04:11 PM Comments: 0
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Lees Old Fashioned Corned Beef
Excerpt: Here at Lees Market, we've made our very own Old Fashioned Corned Beef for the last fifty years. Our Corned Beef is made from a Flat Cut (Straight) or Round cut and is grayish-pink in color because it is simply...
Posted on March 10, 2008 11:19 AM Comments: 0
Go to complete text of entry.
Scallops au Riesling
Excerpt: Foods paired with Martignetti Wines by Andrea and Len Presutti Ingredients: 1 750 ml bottle riesling 1 bay leaf 1/4 teaspoon ground clove 1 lb sea scallops 2 tablespoons butter Directions: Combine...
Posted on February 23, 2008 09:37 AM Comments: 0
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Chocolate Mousse Swans for Valetine's Day!
Excerpt: Baking With Cream Puff Pastry With Chef Patti Babbit Make one recipe of cream puff pastry. In making the shells for swans follow directions for ιclairs. The only difference is you want to make a full oval shape....
Posted on February 12, 2008 04:06 PM Comments: 0
Go to complete text of entry.
Irish Brown Soda Bread
Excerpt: By River View Caterers Class: An Irish Feast - Foods from the Emerald Isle Recipes from the files of Myrtle Allen and the Ballymaloe House Ingredients: 3-Ό cups whole-wheat flour 1 Ό cups all-purpose flour 2-teaspoon...
Posted on January 22, 2008 02:41 PM Comments: 0
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Ballpark Sausage & Pepper Sandwiches
Excerpt: Ingredients: 5 lbs. Fresh Italian hot or sweet sausage. 4 cups or more sliced Spanish onions 4 cups or more sliced green peppers olive oil oregano salt, pepper, crushed red pepper fresh, soft...
Posted on January 14, 2008 09:40 AM Comments: 0
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Portuguese Style Chicken Pie
Excerpt: Ingredients: 1 lb. boneless chicken thighs 2 tablespoons butter 1 tablespoon olive oil 1 green pepper, sliced 1 red pepper, sliced 2 medium tomatoes 2 garlic cloves 2 bay leaves ...
Posted on January 4, 2008 08:15 AM Comments: 0
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French Toast
Excerpt: Did you know that French Toast was most likely created back in Medieval times? The simple mixture of bread, eggs, and milk were added to stale bread in order to create a revised meal. French toast is an easy...
Posted on December 13, 2007 07:27 AM Comments: 0
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Fresh Seared Scallops
Excerpt: Ingredients: 1 pound bay or sea scallops, cleaned and trimmed Freshly ground pepper (to taste) 4 tablespoons butter 2 cloves garlic, chopped 2 tablespoons Italian parsley 1 lemon, cut into wedges Direction: ...
Posted on December 8, 2007 10:47 AM Comments: 0
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Grilled Turkey For Thanksgiving
Excerpt: Ingredients: 2 tablespoon kosher salt 1 tablespoon ground white pepper 1 tablespoon ground black pepper 1 tablespoon sugar 1 tablespoon thyme 1 tablespoon oregano 1 tablespoon paprika 1 tablespoon garlic powder...
Posted on November 19, 2007 08:34 AM Comments: 0
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Pineapple Salsa
Excerpt: Fruit salsas are a North American phenomenon. Light and tangy, they are the perfect accompaniment to a variety of dishes, and wines. The secret to this dish is the amount of heat in the form of jalapeno peppers that you...
Posted on October 27, 2007 07:35 PM Comments: 0
Go to complete text of entry.
Heather's Chocolate Chip Cookies
Excerpt: The following recipe is from our very own Heather Magnuski and the class Kids Bake at Lees Market.You can use this recipe and trick it out or simply follow the directions for fresh baked Chocolate Chip Cookies. Ingredients: ...
Posted on October 15, 2007 03:13 PM Comments: 0
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Chicken " Morroccan Style"
Excerpt: The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own Moroccan Style Chicken. Ingredients: 2 pounds of boneless,...
Posted on September 19, 2007 07:07 AM Comments: 0
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Pan Fried Louisiana Style Stuffed Trout
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class with Casey Riley. You can use this recipe and add your own style as you make your own Pan Fried Louisiana Style Stuffed Trout. Ingredients: ...
Posted on September 11, 2007 10:58 AM Comments: 0
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Fresh Grilled Summer Vegetables
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Gregs Great Grilling Show class held by Greg Morton. Add your own twist on this recipe as you make your own Grilled Vegetables & New Potato Skewers. Ingredients:...
Posted on August 4, 2007 05:40 AM Comments: 0
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Eggplant and Goat Cheese Pizza
Excerpt: Ingredients: Basic Pizza Dough 1 medium sized eggplant olive oil 1/4 lb of goat cheese (stay clear of the flavored ones, at least until you know what the basic pizza is supposed to taste like.)...
Posted on July 30, 2007 07:51 AM Comments: 0
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Papaya Salad
Excerpt: Ingredients: 2 cups shredded papaya 6 cherry tomatoes (cut in half) 2-3 chili peppers 2 cloves of garlic 1 lime cut into wedges 1 tablespoon sugar 1 teaspoon of fish sauce to...
Posted on July 23, 2007 08:55 AM Comments: 0
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South Coast Learning Classes at Lees!
Excerpt: The Lees Market Westport Cooks Room will be used for cooking classes held by South Coast Learning Network throughout the spring and summer months. Please click on this link South Coast Learning Network if you are interested in any...
Posted on July 6, 2007 09:23 AM Comments: 0
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TEXAS BARBEQUE RIBS
Excerpt: Ingredients: 1 slab (about 3 lbs.) pork spare ribs or 4 pounds beef spareribs. Olive oil for coating Salt and freshly ground black pepper to taste Sauce: 3 tablespoons butter 1 medium sized onion,...
Posted on June 19, 2007 10:25 AM Comments: 0
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Westport Cooks Weekly Recipe
Excerpt: Chicken and Fruit Kabobs Ingredients: 1 pound Chicken Breast Tenderloins 1 can (8 oz.) crushed pineapple in juice, undrained 1 teaspoon prepared mustard 1 tablespoon honey 8 pineapple chunks 16 canned bing cherries,...
Posted on June 12, 2007 08:18 AM Comments: 0
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Mediterranean Chicken & Shrimp over Yellow Rice
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Global Fusion Cooking class held by the Water Street Cafι. Add your own twist on this recipe as you make your own Mediterranean Chicken & Shrimp over...
Posted on April 28, 2007 09:42 AM Comments: 0
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Ginger Shrimp
Excerpt: The following recipe is from our Westport Cooks Archives and the previous "Stir Fry with Newie" class held by Newie Casciano. Add your own twist on this recipe as you make your own Ginger Shrimp. Ingredients: 1 pound peeled...
Posted on April 21, 2007 02:21 PM Comments: 0
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Jack Daniels Barbeque Beef
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Barbeque & Berries class held by Patti Babit. Add your own twist on this recipe as you make your own Jack Daniels Barbeque Beef. Ingredients: 1 cup...
Posted on April 13, 2007 11:57 AM Comments: 0
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Fritters
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Baking with Cream Puff Pastry class held by Patti Babitt. Add your own twist on this recipe as you make your own Fritters (Beignets Souffles). Ingredients: Make...
Posted on April 2, 2007 06:20 AM Comments: 0
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Green Bean Salad & Sliced Tomatoes
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Great American Chefs Series class held by Riverview Caterers. Add your own twist on this recipe as you make your own Green Bean Salad with Sliced Tomatoes. Ingredients:...
Posted on March 19, 2007 08:16 AM Comments: 0
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Green Cookies
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class "An Irish Evening" with Riverview Caterers . You can use this recipe and add your own style as you make fresh Green Cookies. Ingredients: 1 cup...
Posted on March 15, 2007 07:09 AM Comments: 0
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Herbed Potato Wedges
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class "Sizzling Scallops" with Karin & Elaine Tammi . You can use this recipe and add your own style as you make fresh herbed potato wedges. A simple...
Posted on March 5, 2007 04:00 PM Comments: 0
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Chicken Satay
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class with Newie Casciano. You can use this recipe and add your own style as you make your own fresh Chicken Satay. Ingredients: 1 can coconut milk...
Posted on February 20, 2007 01:52 PM Comments: 0
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Island Chicken Wings
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class with Riverview Caterers. You can use this recipe and add your own style as you make your own fresh Island Chicken Wings. Ingredients: 2-3lbs. chicken wings,...
Posted on February 15, 2007 09:39 AM Comments: 0
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Chile Verde
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class " Simmering Suppers " with Chef Suzy White. You can use this recipe and add your own style as you make your own Chile Verde. Ingredients:...
Posted on January 25, 2007 04:20 PM Comments: 0
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Italian Soup Stew
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class " Simmering Suppers " with Chef Suzy White. You can use this recipe and add your own style as you make your own Italian Soup Stew....
Posted on January 16, 2007 08:37 AM Comments: 0
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Chicken and Andouille Sausage Gumbo
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class "A Taste of New Orleans" with chef Michael Frady. You can use this recipe and add your own style as you make your own Chicken and Andouille...
Posted on January 6, 2007 09:14 AM Comments: 0
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Fresh Kale Soup
Excerpt: HAPPY NEW YEAR! The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own fresh Kale Soup. Ingredients: 1 Large...
Posted on December 31, 2006 10:42 AM Comments: 0
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Christmas Egg Nog
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class Greg's First Christmas with Chef Greg Morton. You can use this recipe and add your own style as you make your own homemade Egg Nog. Ingredients: Makes...
Posted on December 21, 2006 09:32 AM Comments: 0
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Cooking with Newie Casciano
Excerpt: Monday, December 4th Cooking Thai Newie Casciano 6:00pm-8:00pm Class Fee- $30.00 per person Menu: Thai Mini Meatballs Shrimp Curry Kabobs with Peanut Sauce Thai Style Bruscetta Fresh Spring Rolls with Honey Orange Dip...
Posted on December 2, 2006 03:12 PM Comments: 0
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Fried Spring Rolls by Newie Casciano
Excerpt: Ingredients: 1 lb ground pork 1 cup grated carrots 1/2 cup bean sprouts 1 tablespoon Maggi seasoning 1 teaspoon salt 1 tablespoon oil 1 tablespoon minced garlic 1 cup grated celery...
Posted on November 10, 2006 02:53 PM Comments: 0
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The Westport Cooks
Excerpt: Welcome to the Westport Cooks! The Westport Cooks Room is used for a variety of cooking classes and workshops for the local communities. Many classes have been attended and taught by great chefs like Michael Frady, Chris Munro, Jeff Laureano,...
Posted on December 1, 2005 03:12 PM Comments: 0
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Excerpt: Jeff Laureano of Legal Seafoods Wednesday- November 11th 6:00pm-8:00pm $30.00 Per Person Sign up at our Service Desk or call 508-636-3348. Details of menu soon to follow... The Westport Cooks Room is used for a variety of cooking classes...
Posted on October 12, 2009 11:16 AM Comments: 0
Go to complete text of entry.
Cooking Classes 2009
Excerpt: Are you interested in attending a Cooking Class? We are currently in the process of creating cooking classes for 2009 and would like to know if you are interested? Please send us an email to manager@leesmarket.com or chrisr@leesmarket.com if you...
Posted on February 27, 2009 05:34 PM Comments: 0
Go to complete text of entry.
Olive Oil and Sauternes Cake
Excerpt: Great American Chefs Series - Alice Waters Archive Recipes Ingredients: 5 eggs, plus 2 egg whites Ύ cup sugar 1 tablespoon of grated orange and lemon peel 1 cup sifted flour ½ teaspoon salt ½ cup good quality Sauternes...
Posted on November 7, 2008 09:00 AM Comments: 0
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Puttanesca By River View Caterers
Excerpt: Pasta Party Archive Recipes Ingredients: 1 medium onion, chopped 6 plum tomatoes , seeded and chopped 10 cloves of garlic, rough chopped 8 basil leaves 1/2 teaspoon dried oregano 20 kalamata olives, pitted and sliced in half 20 green...
Posted on October 31, 2008 07:25 AM Comments: 0
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Grilled Peach Halves with Raspberries
Excerpt: A Real Griller Archive Recipes Ingredients: 4 peaches, halved and pitted 1/2 pint raspberries 4 teaspoons sugar 4 teaspoons rum mint leaves as garnish freshly whipped cream Directions: Arrange 2 peach halves, cut...
Posted on October 13, 2008 03:21 PM Comments: 0
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Profiteroles, Ice Cream & Chocolate Sauce
Excerpt: Ingredients: 1 1/2 cups water 4 1/2 oz unsalted butter 1 1/2 cups all purpose flour 1/4 teaspoons salt 1 tablespoon sugar 6 large eggs Archives From the Files of the Bridge Street...
Posted on October 4, 2008 07:15 AM Comments: 0
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Fresh Shrimp Scampi
Excerpt: Recipes from "Grill for the Fun of it" by Chris Killenberg & Albert Lees. Ingredients: 1 lb. shrimp, peeled, deveined, and rinsed 2 tablespoons extra virgin olive oil 1 tablespoon minced garlic 2 tablespoons fresh...
Posted on August 25, 2008 01:58 PM Comments: 0
Go to complete text of entry.
Pasta with Garden Veggies
Excerpt: Click here for some great summer salad recipes... Ingredients: 3 tablespoons olive oil 2-3 cloves garlic, finely chopped 1 onion, chopped 1 summer squash, cut into ½ inch dice 1 medium zucchini, cut into...
Posted on August 15, 2008 09:45 AM Comments: 0
Go to complete text of entry.
Roasted Sun-Dried Tomato Chicken
Excerpt: Click here for some great recipes from DeLoach Vineyards with Susan Hayes Ingredients: Four whole chicken legs 8 oz. Sun Dried Tomatoes 1 medium onion, finely chopped 1 cup vinegar Olive Oil Dried...
Posted on August 5, 2008 02:17 PM Comments: 0
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Sesame Tahini Salmon
Excerpt: Jadot Wine Dinner held by Riverview Caterers. Ingredients for Marinade: Ό cup sesame tahini paste ½ cup soy sauce ½ cup granulated light brown sugar 1 tablespoon garlic, finely chopped 1 tablespoon ginger, minced...
Posted on July 10, 2008 07:54 AM Comments: 0
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Grilled Delmonico Steak!
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class with Chris Schlesinger. You can use this recipe and add your own style as you make your own Grilled Delmonico Steak Adobo with Charred Spring Onions and...
Posted on July 3, 2008 07:16 AM Comments: 0
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Fettuccine with Grilled Shrimp and Asparagus in a Sundried Tomato and Pancetta Cream Sauce
Excerpt: Ingredients: 1 lb. fettuccine, (preferably fresh ) 1 lb. shrimp, peeled, deveined, and butterflied (21-26 per pound) 1 lb. asparagus, hard stem removed, and lightly peeled 6 sundried tomatoes in olive oil, julienned 1/4 lb. pancetta, thin sliced 1/2...
Posted on June 21, 2008 08:28 AM Comments: 0
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Carribbean Sweet & Spicy Rub
Excerpt: Check out the BBC website for some great recipes. Ingredients: ½ cup table sugar 2 tablespoons cayenne pepper 2 tablespoons salt 1 tablespoon white pepper 1/2 teaspoon garlic powder 1/2 teaspoon ground cinnamon Directions: Combine and mix together in...
Posted on June 17, 2008 03:56 PM Comments: 0
Go to complete text of entry.
Bourbon Maple BBQ Sauce
Excerpt: Check out the BBC website for some great recipes. Ingredients: 3~ cups minced onion 3.5~ cups maple syrup 6~ cups ketchup 1.5~ cups Cider Vinegar 6~ tablespoons worcestershire sauce 3~ teaspoons dry mustard 3~ tablespoons pommerey mustard 2~ teaspoons...
Posted on June 9, 2008 07:51 AM Comments: 0
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Newie Cooks Tonight!
Excerpt: Newie Casciano Authentic Thai Cooking Thursday, May 29th 6:00pm-8:00pm Class Fee- $30.00 per person Sign up at our Service Desk today! Authentic Thai Menu Pad Thai Pizza Thai Style Frittata Tequila Shrimp & Mango Salsa Fried...
Posted on May 29, 2008 03:32 PM Comments: 0
Go to complete text of entry.
Chef Kurt von Kahle Cooking Class~ May 19th!
Excerpt: Chef Kurt von Kahle Grilling Class~ Get Ready to Grill this Summer! Monday May 19th 6:00pm- 8:00pm Chef Kurt, a Johnson & Wales Alumni, has been in the hospitality industry for over 21 years. On Monday May 19th, Chef...
Posted on May 3, 2008 08:58 AM Comments: 0
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New Class Added!
Excerpt: Join a Class! It's easy, convenient and always a fun evening! That's nice to hear for a change, isn't it? Please look for a listing of our new events on the Westport Cooks Home Page Blog and choose the...
Posted on May 2, 2008 06:57 AM Comments: 0
Go to complete text of entry.
Newie Casciano~ Authentic Thai Cooking Class to be held on May 8th
Excerpt: Newie Casciano Authentic Thai Cooking Thursday, May 8th 6:00pm-8:00pm Class Fee- $30.00 per person Sign up at our Service Desk today! Authentic Thai Menu: Pad Thai Pizza Thai Style Frittata Tequila Shrimp & Mango Salsa ...
Posted on April 5, 2008 04:11 PM Comments: 0
Go to complete text of entry.
Lees Old Fashioned Corned Beef
Excerpt: Here at Lees Market, we've made our very own Old Fashioned Corned Beef for the last fifty years. Our Corned Beef is made from a Flat Cut (Straight) or Round cut and is grayish-pink in color because it is simply...
Posted on March 10, 2008 11:19 AM Comments: 0
Go to complete text of entry.
Scallops au Riesling
Excerpt: Foods paired with Martignetti Wines by Andrea and Len Presutti Ingredients: 1 750 ml bottle riesling 1 bay leaf 1/4 teaspoon ground clove 1 lb sea scallops 2 tablespoons butter Directions: Combine...
Posted on February 23, 2008 09:37 AM Comments: 0
Go to complete text of entry.
Chocolate Mousse Swans for Valetine's Day!
Excerpt: Baking With Cream Puff Pastry With Chef Patti Babbit Make one recipe of cream puff pastry. In making the shells for swans follow directions for ιclairs. The only difference is you want to make a full oval shape....
Posted on February 12, 2008 04:06 PM Comments: 0
Go to complete text of entry.
Irish Brown Soda Bread
Excerpt: By River View Caterers Class: An Irish Feast - Foods from the Emerald Isle Recipes from the files of Myrtle Allen and the Ballymaloe House Ingredients: 3-Ό cups whole-wheat flour 1 Ό cups all-purpose flour 2-teaspoon...
Posted on January 22, 2008 02:41 PM Comments: 0
Go to complete text of entry.
Ballpark Sausage & Pepper Sandwiches
Excerpt: Ingredients: 5 lbs. Fresh Italian hot or sweet sausage. 4 cups or more sliced Spanish onions 4 cups or more sliced green peppers olive oil oregano salt, pepper, crushed red pepper fresh, soft...
Posted on January 14, 2008 09:40 AM Comments: 0
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Portuguese Style Chicken Pie
Excerpt: Ingredients: 1 lb. boneless chicken thighs 2 tablespoons butter 1 tablespoon olive oil 1 green pepper, sliced 1 red pepper, sliced 2 medium tomatoes 2 garlic cloves 2 bay leaves ...
Posted on January 4, 2008 08:15 AM Comments: 0
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French Toast
Excerpt: Did you know that French Toast was most likely created back in Medieval times? The simple mixture of bread, eggs, and milk were added to stale bread in order to create a revised meal. French toast is an easy...
Posted on December 13, 2007 07:27 AM Comments: 0
Go to complete text of entry.
Fresh Seared Scallops
Excerpt: Ingredients: 1 pound bay or sea scallops, cleaned and trimmed Freshly ground pepper (to taste) 4 tablespoons butter 2 cloves garlic, chopped 2 tablespoons Italian parsley 1 lemon, cut into wedges Direction: ...
Posted on December 8, 2007 10:47 AM Comments: 0
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Grilled Turkey For Thanksgiving
Excerpt: Ingredients: 2 tablespoon kosher salt 1 tablespoon ground white pepper 1 tablespoon ground black pepper 1 tablespoon sugar 1 tablespoon thyme 1 tablespoon oregano 1 tablespoon paprika 1 tablespoon garlic powder...
Posted on November 19, 2007 08:34 AM Comments: 0
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Pineapple Salsa
Excerpt: Fruit salsas are a North American phenomenon. Light and tangy, they are the perfect accompaniment to a variety of dishes, and wines. The secret to this dish is the amount of heat in the form of jalapeno peppers that you...
Posted on October 27, 2007 07:35 PM Comments: 0
Go to complete text of entry.
Heather's Chocolate Chip Cookies
Excerpt: The following recipe is from our very own Heather Magnuski and the class Kids Bake at Lees Market.You can use this recipe and trick it out or simply follow the directions for fresh baked Chocolate Chip Cookies. Ingredients: ...
Posted on October 15, 2007 03:13 PM Comments: 0
Go to complete text of entry.
Chicken " Morroccan Style"
Excerpt: The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own Moroccan Style Chicken. Ingredients: 2 pounds of boneless,...
Posted on September 19, 2007 07:07 AM Comments: 0
Go to complete text of entry.
Pan Fried Louisiana Style Stuffed Trout
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class with Casey Riley. You can use this recipe and add your own style as you make your own Pan Fried Louisiana Style Stuffed Trout. Ingredients: ...
Posted on September 11, 2007 10:58 AM Comments: 0
Go to complete text of entry.
Fresh Grilled Summer Vegetables
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Gregs Great Grilling Show class held by Greg Morton. Add your own twist on this recipe as you make your own Grilled Vegetables & New Potato Skewers. Ingredients:...
Posted on August 4, 2007 05:40 AM Comments: 0
Go to complete text of entry.
Eggplant and Goat Cheese Pizza
Excerpt: Ingredients: Basic Pizza Dough 1 medium sized eggplant olive oil 1/4 lb of goat cheese (stay clear of the flavored ones, at least until you know what the basic pizza is supposed to taste like.)...
Posted on July 30, 2007 07:51 AM Comments: 0
Go to complete text of entry.
Papaya Salad
Excerpt: Ingredients: 2 cups shredded papaya 6 cherry tomatoes (cut in half) 2-3 chili peppers 2 cloves of garlic 1 lime cut into wedges 1 tablespoon sugar 1 teaspoon of fish sauce to...
Posted on July 23, 2007 08:55 AM Comments: 0
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South Coast Learning Classes at Lees!
Excerpt: The Lees Market Westport Cooks Room will be used for cooking classes held by South Coast Learning Network throughout the spring and summer months. Please click on this link South Coast Learning Network if you are interested in any...
Posted on July 6, 2007 09:23 AM Comments: 0
Go to complete text of entry.
TEXAS BARBEQUE RIBS
Excerpt: Ingredients: 1 slab (about 3 lbs.) pork spare ribs or 4 pounds beef spareribs. Olive oil for coating Salt and freshly ground black pepper to taste Sauce: 3 tablespoons butter 1 medium sized onion,...
Posted on June 19, 2007 10:25 AM Comments: 0
Go to complete text of entry.
Westport Cooks Weekly Recipe
Excerpt: Chicken and Fruit Kabobs Ingredients: 1 pound Chicken Breast Tenderloins 1 can (8 oz.) crushed pineapple in juice, undrained 1 teaspoon prepared mustard 1 tablespoon honey 8 pineapple chunks 16 canned bing cherries,...
Posted on June 12, 2007 08:18 AM Comments: 0
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Mediterranean Chicken & Shrimp over Yellow Rice
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Global Fusion Cooking class held by the Water Street Cafι. Add your own twist on this recipe as you make your own Mediterranean Chicken & Shrimp over...
Posted on April 28, 2007 09:42 AM Comments: 0
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Ginger Shrimp
Excerpt: The following recipe is from our Westport Cooks Archives and the previous "Stir Fry with Newie" class held by Newie Casciano. Add your own twist on this recipe as you make your own Ginger Shrimp. Ingredients: 1 pound peeled...
Posted on April 21, 2007 02:21 PM Comments: 0
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Jack Daniels Barbeque Beef
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Barbeque & Berries class held by Patti Babit. Add your own twist on this recipe as you make your own Jack Daniels Barbeque Beef. Ingredients: 1 cup...
Posted on April 13, 2007 11:57 AM Comments: 0
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Fritters
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Baking with Cream Puff Pastry class held by Patti Babitt. Add your own twist on this recipe as you make your own Fritters (Beignets Souffles). Ingredients: Make...
Posted on April 2, 2007 06:20 AM Comments: 0
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Green Bean Salad & Sliced Tomatoes
Excerpt: The following recipe is from our Westport Cooks Archives and the previous Great American Chefs Series class held by Riverview Caterers. Add your own twist on this recipe as you make your own Green Bean Salad with Sliced Tomatoes. Ingredients:...
Posted on March 19, 2007 08:16 AM Comments: 0
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Green Cookies
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class "An Irish Evening" with Riverview Caterers . You can use this recipe and add your own style as you make fresh Green Cookies. Ingredients: 1 cup...
Posted on March 15, 2007 07:09 AM Comments: 0
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Herbed Potato Wedges
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class "Sizzling Scallops" with Karin & Elaine Tammi . You can use this recipe and add your own style as you make fresh herbed potato wedges. A simple...
Posted on March 5, 2007 04:00 PM Comments: 0
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Chicken Satay
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class with Newie Casciano. You can use this recipe and add your own style as you make your own fresh Chicken Satay. Ingredients: 1 can coconut milk...
Posted on February 20, 2007 01:52 PM Comments: 0
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Island Chicken Wings
Excerpt: The following recipe is from our Westport Cooks Archives and a previous class with Riverview Caterers. You can use this recipe and add your own style as you make your own fresh Island Chicken Wings. Ingredients: 2-3lbs. chicken wings,...
Posted on February 15, 2007 09:39 AM Comments: 0
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Chile Verde
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class " Simmering Suppers " with Chef Suzy White. You can use this recipe and add your own style as you make your own Chile Verde. Ingredients:...
Posted on January 25, 2007 04:20 PM Comments: 0
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Italian Soup Stew
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class " Simmering Suppers " with Chef Suzy White. You can use this recipe and add your own style as you make your own Italian Soup Stew....
Posted on January 16, 2007 08:37 AM Comments: 0
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Chicken and Andouille Sausage Gumbo
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class "A Taste of New Orleans" with chef Michael Frady. You can use this recipe and add your own style as you make your own Chicken and Andouille...
Posted on January 6, 2007 09:14 AM Comments: 0
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Fresh Kale Soup
Excerpt: HAPPY NEW YEAR! The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own fresh Kale Soup. Ingredients: 1 Large...
Posted on December 31, 2006 10:42 AM Comments: 0
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Christmas Egg Nog
Excerpt: The following recipe is from our Westport Cooks Archives and the previous class Greg's First Christmas with Chef Greg Morton. You can use this recipe and add your own style as you make your own homemade Egg Nog. Ingredients: Makes...
Posted on December 21, 2006 09:32 AM Comments: 0
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Cooking with Newie Casciano
Excerpt: Monday, December 4th Cooking Thai Newie Casciano 6:00pm-8:00pm Class Fee- $30.00 per person Menu: Thai Mini Meatballs Shrimp Curry Kabobs with Peanut Sauce Thai Style Bruscetta Fresh Spring Rolls with Honey Orange Dip...
Posted on December 2, 2006 03:12 PM Comments: 0
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Fried Spring Rolls by Newie Casciano
Excerpt: Ingredients: 1 lb ground pork 1 cup grated carrots 1/2 cup bean sprouts 1 tablespoon Maggi seasoning 1 teaspoon salt 1 tablespoon oil 1 tablespoon minced garlic 1 cup grated celery...
Posted on November 10, 2006 02:53 PM Comments: 0
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The Westport Cooks
Excerpt: Welcome to the Westport Cooks! The Westport Cooks Room is used for a variety of cooking classes and workshops for the local communities. Many classes have been attended and taught by great chefs like Michael Frady, Chris Munro, Jeff Laureano,...
Posted on December 1, 2005 03:12 PM Comments: 0
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