3 Recipes for Valentine's Day--from Phillis Carey, "The Casual Gourmet"

Phillis Carey's

Recipe of the Week Email

February 23, 2019

Just a quick newsletter to keep in touch. I'm heading out of town for a few days but by the time you get this I'll be back later in that day. The power of the internet allows me to write this and send it another day!

This week was Salmon week and I made 4 really tasty dishes. I am sharing one of my favorites with you in this newsletter with hopes that you will try it very soon.

The salmon is topped with a Mascarpone Creamed Spinach mixture and then covered with Buttery Bread crumbs. It comes together pretty easily and takes only 12 to 15 minutes to bake in the oven. Looks like it took a lot more work to create it than it actually does. I hope you enjoy the recipe.

I'm starting to work on my next class session--classes for May and June. Watch your emails in the next couple of weeks for all new menus as we head into summer. With all this rain and some of you with snow, summer sounds pretty nice about now. Though I must admit I am enjoying the cold weather this winter. For us SoCal residents it's pretty amazing to actually be cold!

This week, especially if you are stuck indoors due to the weather, try a new recipe. As Marie Kondo would say--Try a recipe that "sparks joy" for you!

Until next time, Phillis

______________________________________

PRIVATE COOKING CLASSES

Are you ready for a fun, entertaining as well as educational time? Book your private class or event with Phillis Carey and it’s a guarantee! It's the time of year to plan

your holiday cooking class party--Phillis' dates

are limited this holiday season so get in

touch soon.

If you have a gourmet group, a birthday dinner to plan, Bridal or Baby Shower, a club meeting or just a bunch of friends who enjoy food and like to get together around the holidays the demo classes are lots of fun. Treat everyone or have everyone share the cost. Make this a one-time event or plan classes monthly, bi-monthly or quarterly.

If you have a particular skill you want to learn or practice or if you want to brush up your cooking skills the hands-on classes are the way to go. These classes are limited to 4 people.

The theme of your class can be anything really--Holiday Dinner Party, Knife Skills, Easy Everyday Dishes, Grilling Techniques, Italian, French, Thai or Indian Cuisines, Cooking Fish or Chicken, Main Dish Salads, Cocktails and Hors d’oeuvres or ??

I've even done a class on

Cooking with Blue Cheese!

More details-- click here.

Creamy Spinach topped Salmon

MASCARPONE SPINACH STUFFED SALMON

WITH BUTTER CRUMB TOPPING

Serves 4.

1-6 oz. bags fresh baby spinach

1/2 cup mascarpone, at room temp.

Pinch freshly ground nutmeg

Salt and pepper

4 (6 oz.) salmon fillets

Olive oil

1 1/2 cups coarse fresh breadcrumbs (bread ground in the food processor)

1/4 cup unsalted butter, melted

1/4 cup freshly grated Parmesan

1. Place spinach in a large glass baking dish and cover with plastic wrap. Poke one hole in plastic and microwave on HIGH power for 3 to 4 minutes or until wilted. Drain and squeeze dry and finely chop. Place in a bowl and let it cool. Add mascarpone and nutmeg to the spinach and combine well. Season to taste with salt and pepper.

2. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center on the top side of each salmon fillet, forming a pocket for spinach mixture. Fill each slit with spinach, dividing equally among salmon fillets—this may well mound a bit on top of the salmon. Can be made 4 hours ahead to this point; cover and refrigerate.

3. Preheat oven to 450 degrees. Line a baking sheet with parchment. Brush salmon with olive oil and season with salt and pepper. Place salmon on prepared baking sheet. Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each salmon fillet with breadcrumbs, pressing to adhere. Bake salmon until cooked in the center, 12 to 15 minutes.

Click here for a printable version

of this recipe.

Phillis Carey's online Cookbooks and

Recipe Collections

are available for purchase

Click here to purchase any of these.

Fast and Fabulous Chicken Breasts $9.99

Fast and Fabulous Entertaining Menus $9.99

Phillis' Recipe Collections are also available.

20 to 30 recipes for only $4.99

Fabulous Soups for All Seasons

Summer Grilling

25 Chocolate Desserts

20 Holiday Appetizers

Click here to purchase any of these.

~~~~~~~~~~~~~

Phillis Carey Cooks!!

WINTER/SPRING CLASSES

Click here for a printable version of the classes.

To register for classes,

email to philliscarey@aol.com (best method)

or call (760) 942-1756

No need to pay ahead—Payment is due at the class!

ALL CLASSES are $55 each.

Never hesitate to add yourself to the waiting lists for these classes.

There are cancellations that Phillis is happy to fill from the waiting list.

Also, sometimes a class with a long waiting list will be repeated.

TASTY LOW CARB DISHES

Monday, February 25 at 6 m in Encinitas

2 spots available

Tuesday, February 26 at 11:30 am

in La Jolla

3 spots available

Baked Spaghetti Squash Carbonara with Bacon,

Ricotta, Parmesan and Cream;

Cauliflower Parmesan Crust Pizza with Cheese,

Olive and Pepperoni Toppings;

Creamed Spinach Stuffed Salmon;

Bacon Cheeseburger Pie with Dill Pickles;

Magic Cookie Bites with Chocolate, Coconut

and Walnuts.

ONE PAN SUPPERS—

One Sheet Pan or One Skillet

Monday, March 4 at 6 pm in Encinitas

Full, waiting list available

Tuesday, March 5 at 11:30 am

in La Jolla

Full, waiting list available

“Better Than Lasagna” 5-Cheese and

Sausage Ziti al Forno;

Sheet Pan Chicken Parmesan with

Spaghetti Squash;

Skillet Sour Cream Chicken Enchiladas;

Sheet Pan Ranch-Seasoned Pork Tenderloin,

Potatoes and Green Beans;

Donut Bread Pudding with Rum Sauce.

WINE COUNTRY COOKING

Monday, March 11 at 6 pm in Encinitas

Full, waiting list available

Tuesday, March 12 at 11:30 am

in La Jolla

Full, waiting list available

Strawberry Basil Margaritas; Roasted Tomato

Tart with Goat Cheese and Black Olives;

Spinach Bacon Salad with Strawberry

Poppyseed Dressing, Strawberries,

Blueberries & Feta;

Chicken Supremes and Asparagus in Lemony

Saffron Sun-Dried Tomato Sauce on Orzo;

Broiled Salmon with Thyme Mustard Glaze and

Blackberry Wine Sauce;

Nutella and Frangelico Mousse with Hazelnut

Candy Topping.

Click here for a printable version

of the classes.

‌

MEDITERRANEAN FAVORITES

WITH A TWIST

Monday March 18 at 6 pm in Solana Beach

Full, waiting list only

Saffron Chicken Bouillabaisse with Smoky

Rouille Toasts;

“Rosa di Parma” Pork Tenderloin Stuffed with

Prosciutto and Parmesan in a Marsala Sauce;

Sheet Pan Paella with Shrimp, Tomatoes,

Peppers and Peas;

Chermoula Broiled Salmon with Pistachio and

Chickpea Couscous;

Orange Catalana Cream with Burnt Sugar and

Sweet Oranges.

ONE PAN SUPPERS— NEW CLASS!

One Sheet Pan or One Skillet

Tuesday, March 19 at 6 pm in Encinitas

6 spots available

“Better Than Lasagna” 5-Cheese and

Sausage Ziti al Forno;

Sheet Pan Chicken Parmesan with

Spaghetti Squash;

Skillet Sour Cream Chicken Enchiladas;

Sheet Pan Ranch-Seasoned Pork Tenderloin,

Potatoes and Green Beans;

Donut Bread Pudding with Rum Sauce.

SPRING HIGH TEA (or a Luncheon or Cocktail Party)

Monday, March 25 at 6 pm in Encinitas

3 spots available

Tuesday, March 26 at 11:30 am

in La Jolla

Full, waiting list available

Sandwiches: Shrimp Salad Finger Sandwiches with Capers; Benedictine (Cucumber and Dilly Cream Cheese) Sandwiches; Almond Bacon Cheese Crostini; Caramelized Onion, Gruyere and Walnuts Tarts;

Scones: Apricot Ginger Cream Scones with Mock Devonshire Cream;

Sweets: Mini Lemon Tarts with Cream Cheese Pastry; Glazed Raspberry Shortbread Strips; Fresh Strawberry Cheesecake-Filled Bites.

SURPRISE RECIPES FROM MY TRAVELS IN ITALY

Phillis will prepare several recipes she learns on her April travels through Italy.

Monday, April 29 at 6 pm in Encinitas

Full, waiting list available

Tuesday, April 30 at 11:30 am in La Jolla

Full, waiting list available