Phillis Carey's
Recipe of the Week Email
August 31, 2019

Just spent a fun weekend in the Bay Area. I went to high school at San Rafael High and this past Saturday was our 50th reunion. My best friend from those days and I headed north not just to attend but also to hang out in Marin with friends and family. The picture above is a few of us who were close back in the day! We still look the same--actually in some cases better than back then. I had to wear my hideous senior picture around on my name tag all night!

My friend scored us 4 nights at Cavallo Point Resort--the resort is located at the old Fort Baker right on the bay under the Golden Gate Bridge! Great spot with amazing service and views! It was the perfect launching point for us. We went into Sauscilito, down to Pacifica, out to Nicasio, all over Marin visiting our old stomping grounds including my old boyfriend's house out in Tiburon, both of our houses in San Rafael and the high school! The up to Navato for the reunion and the next day we drove and walked all over SF! Whew! So much fun--loved it and it was cool up there and still sunny most of the time!

Classes --There are still a few spots left in the September/October classes. You'll see the number of spots available below. I have opened a new Autumn in the Wine Country class. I have just notified the people on the waiting list and they have first pick but if you are interested be sure to let me know. I am working on November, December and January classes as I write this and hope to have them finished by the end of next week. I will send out a special email with all the classes. I will be off for the cruise and then recovery time for about 3 weeks mid October to November so watch for classes to begin again the 2nd week of November.

I find it hard to believe that it's Labor Day weekend already. This has been a fast summer. I found myself looking forward to fall just so it would cool off--way different from the usual summer enjoyment.

I'm sharing a couple of recipes to try out this weekend from my Labor Day Party class. The Watermelon Sangria is different from the usual using a puree of watermelon as it's base. I love floating the blueberries on top--it just adds that special touch. Do be careful though--this goes down like fruit juice but the kick from both the wine and rum catches up with you quickly!

If you want a hardy appetizer or a simple lunch with an added salad, do try the Cheesy Garlic Shrimp Bread. It's pretty easy to make and the topping can be done ahead so it's just a quick bake and out to serve. You might also try this mixture baked on baguette slices for a smaller more formal appetizer. And, it's also good warmed and served on it's own!
Enjoy your weekend, stay cool and cook up something new to share with your family and friends!

Until next time, keep cooking and eat well! Phillis

Click here for a printable version of this recipe.



 WATERMELON SANGRIA WITH BLUEBERRY FLOAT   
Serves 6.

4 cups cubed watermelon
1 bottle Moscato (sweet Italian wine)
1 cup white rum
Zest of 2 limes
1/2 cup fresh lime juice
1 T. sugar
1/4 cup fresh blueberries
Lime slices

In a blender combine the watermelon, Moscato, rum, lime juice and zest and sugar; blend until smooth. Refrigerate until chilled. Serve in glasses with blueberries floating on top and a lime slice on the side of the glass.

CHEESY SHRIMP GARLIC BREAD                            
Serves 6.

2 T. unsalted butter
1 1/2 lbs. large shrimp, cleaned
Salt and pepper to taste
2 tomatoes, diced
3 cloves garlic, minced
1/4 cup mayonnaise
1 T. fresh lemon juice
1 tsp. lemon zest
1 cup grated mozzarella, divided use
1/2 cup freshly grated Parmesan,
divided use
1 loaf ciabatta, halved lengthwise
Chopped fresh parsley, for garnish
 
1. Preheat oven to 375º. In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes, then stir in tomatoes and garlic and cook until fragrant, 1 minute more. Remove from heat and when cool enough to handle, chop into bite-size pieces.

2. Transfer shrimp mixture to a large bowl and mix with mayo, lemon juice and zest, 1/2 cup mozzarella, and 1/4 cup Parmesan. Season with more salt and pepper.

3. Spread shrimp mixture onto bread and top with remaining mozzarella and Parmesan. Bake until bread is crispy and cheese is bubbly and golden, 18 to 20 minutes. Garnish with parsley and slice across into fingers.            
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.

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.


Sicily April 5, 2019
Check out the pricing and itinerary for a culinary trip to Sicily lead by Phillis Carey and Diane Phillips next year!
We visited Sicily last year to create this trip and we were joined by a journalist. Alex's article about our trip just came out in Forbes magazine this week-- read it and join us for this fabulous trip.
You also have the options to spend a few days after Sicily in Bologna with Phillis and Diane for an in-depth look at
prosciutto, parmesan and balsamic vinegar.
Summer Grilling --Summer isn't over yet! Need a few new ideas for summer grilling and sides--Phillis Carey's recipe collection of 30 plus summer recipes is available to download for only $4.99.
Click here for more information and to order this recipe collection. Don't forget to check out Phillis's other collections (like Soups for All Seasons) and her full length cookbooks as well.
Phillis Carey Cooks!!
September and October 2018
Sign up today!
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!

There is still room in a few of my summer and fall classes--so sign up today! Classes that are sold out or close to sell out are noted below!

New Classes for November, December and January will be
available mid September.
Learn-a-Lunch—Fall is in the Air
Thursday, September 6 at Noon to 1 pm in Encinitas  $43 Lots of room
White Cheddar Cauliflower Soup with Chives;
Maple Balsamic Mustard Glazed Pork Tenderloin;
Warm Roasted Mushroom and Green Bean Farro Salad;
Snickerdoodle Cheesecake Torte.

Autumn in Wine Country                     
Monday, September 10 at 6 pm in Encinitas             $55 FULL
Tuesday, September 11 at 6 pm in
Encinitas $55 NEW
Tuesday, September 11 at 11:30 am in
La Jolla           $55 FULL
Sparkling Amaretto Sours;
Puff Pastries with Seared Pears, Prosciutto, Arugula and Blue Cheese;
Filet Mignon with Buttery Horseradish Mustard Sauce with Green Beans with Caramelized Onions and Mushrooms;
Fennel Crusted Salmon with Pinot Noir Sauce with Goat Cheese Potato Mash;
Toasted Almond Torte with Fresh Plum Compote.

Fast Everynight Fall Cooking 
Monday, September 17 at 6 pm in
Solana Beach          $55 FULL
Tuesday, September 18 at 11:30 am in
La Jolla           $55 FULL
Caprese Baked Fanfare Chicken Breasts with Balsamic Glaze;
Prosciutto Wrapped Salmon with Roasted Corn and Arugula Toss with Honey Mustard Dressing;
Marinated Pork Tenderloin with Smoky Apricot-Soy Glaze and Roasted Sesame Baby Broccoli;
Tortillas Crusted Southwestern Salsa Chicken with Lime and Hot Pepper Cheese;
Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting.


Quick Meals Using Rotisserie Chicken Monday, September 24 at 6 pm in Encinitas         $55 2 spots
Tuesday, September 25 at 11:30 am in
La Jolla           $55 FULL
Green Goddess Panzanella Chicken Salad with Celery, Roasted Red Peppers and Olives;
Quick Mole Chicken Enchiladas with Sour Cream, Scallions and Cotija Cheese;
BBQ Chicken Calzone with Smoked Gouda, Red Onions and Cilantro;
Quick Southwestern Chicken and Black Bean Stew with Frito and Crema Toppings;
Carrot Cake Blondies with Cheesecake Swirl.

Cruising the Mediterranean                 
Monday, October 1 at 6 pm in Encinitas           $55 5 spots
Tuesday, October 2 at 11:30 am in
La Jolla      $55 2 spots
Spanish Shrimp with Garlic, Sherry and Crusty Bread;
Quick Sausage Cassoulet with White Beans and Herbes de Provence;
Spatchcocked Roasted Chicken with Chermoula Sauce and Warm Lentil Salad with Grapes, Pistachio Nuts and Mint;
Sicilian Steak with Salmoriglio Sauce/Marinade and Orange and Red Onion Spinach Salad with Castevetrano Olives;
Caprese Chocolate Almond Torta with Almond-Scented Cream.

Insta-Pot Cooking                       
Monday, October 8 at 6 pm in Encinitas           $55. FULL
Butternut Squash and Sausage Soup with Fried Sage Leaves (Chicken Stock cooked in InstaPot);
Pulled Pork with Bourbon-Peach BBQ Sauce;
Italian Rosemary Chicken Stew with Ham, Mushrooms and White Beans (beans cooked in InstaPot);
Ale Beef Stew with Potatoes, Carrots, Peas and a Mustard Kick;
Pumpkin Custard Cups.
Class Locations:
ENCINITAS  Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr. * Solana Beach, CA 92075
The  LA JOLLA  Community Center
6811 La Jolla Blvd. * La Jolla, CA 92037
For more info or to learn more about Phillis Carey,
Visit her website: phillis-carey.blogspot.com