I’ve always said, if I could make a living throwing dinner parties I would all set. As I stated last month, entertaining is something that just runs in our family. Having friends and family over for dinner is something that I absolutely love and have come to realize
My first event was a Risotto Class and Dinner and it was a huge success. In fact it sold out in almost 24 hours. Held on a Friday evening, guests were invited to watch me make a classic risotto and ask questions while doing so. This proved very handy because the next task for the evening was to pair off in teams and make their very own risotto. Everyone’s ingredients were measured and equipment prepared. After the class portion of the evening, guests sat at a communal dining table where they enjoyed a 3 course dinner all while watching me prepare it. Everyone seemed to enjoy meeting new people and connecting over a shared experience and common interest.
As I write this I am planning my next events which include a Modern Lebanese Dinner, Classic American Summer Dinner, And Veggie-Centric Cooking all of which I expect to offer one day each month through the summer, with other dinners and classes being added along the way. With the loss of the long-standing Cooks Touch shop in Barret Township, I felt this was a void in our area that I could fill. I enjoy teaching and even more love cooking for people who appreciate good food, and my food in particular. If the response from my first event was any indication, I expect to be able to offer more events throughout the year including both classes and dinners. If you’re interested in learning more check out Kara in Stroudsburg on EatWith.com. I look forward to welcoming you this year.
Menu from Risotto Class & Dinner
Mixed Greens with Oven Roasted Tomatoes, Toasted Pine Nuts and Shaved Parmesan with an herbed Balsamic Vinaigrette
Lemon Pea Risotto with Pan Seared Faroe Island Salmon and Rainbow Micro Greens
Chocolate Marble Cup with Chocolate Chip Cannoli Cream, Toasted Cocoa Nibs and Cannoli Crunch
Basic Parmesan Risotto
- 6 cups low sodium Chicken or Vegetable Stock
- 4 T Unsalted Butter, divided in half
- 1 large Shallot, minced
- 2 cups Arborio Rice
- 1 cup Dry White Wine, at room temp.
- 1/2 cup grated Parmesan Cheese
- Salt and Pepper tt
- In a saucepan over medium heat, bring
stockto a gentle simmer and maintain over low heat, just keeping warm.
- In a large, heavy saucepan, heat 2 T butter over medium heat. Add shallots and sauté until softened and translucent, about 4 minutes. Do not allow them to achieve any color. Add the rice and stir until every grain is well coated and somewhat
translucent,about 3 minutes. Add the wine and stir until completely absorbed.
- Add the stock a ladleful at a time to cover the rice, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful. Reserve ¼ cup stock to finish at the end.
- When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after approximately 20 minutes, remove from the heat and stir in butter and cheese to taste and reserved ¼ cup stock. Season to taste with salt and pepper. Serve immediately.