The perfect drink in Italy--
an Aperol Spritz.




Phillis Carey's
Recipe of the Week Email
April 28, 2019

I've been back from Italy almost a week now but I'm still suffering a bit from jet lag, though I did sleep mostly through the night last night. Getting back to teaching tomorrow will probably fix me right up!

If was an amazing trip! We toured, we ate, we walked up and down hills, we ate and then we ate some more. Some evenings we just had to eat nothing just to get hungry again.

I hope many of you had a chance to watch my travels and pictures (mostly of food) on my
facebook page. If not or even if you did, I'm going to direct you to Diane Phillips' blog (cucinadivina.blogspot.com) where she chronicled the entire trip through pictures and descriptions. You can work your way through the entire trip this way and she takes much better pictures than I do.

Before the tour started in Sicily the adventure began when my sister, brother and their spouses and I headed into the interior of Sicily to visit the town where my great-grandfather was born. He made his way to New York with his wife and son (my grandfather) as a fairly young man--my grandfather was 7 years old when he came to the USA.

My parents had visited Santa Caterina Villarmosa some 20 years ago but none of us had been. Our visit began in the town after driving a couple of hours through rolling green hills and ending up in town starving! We googled a pizza place only to find out that pizza is a dinner time item and they don't turn on the ovens that early. The chef chased after us and opened the restaurant just for us and we feasted on pasta then steak and then dessert all by ourselves in the closed restaurant. So fun! They spoke no English and we spoke no Italian but we still managed to enjoy a feast. Food is truly the universal language.

We stayed at a VBRO farmhouse (see a couple of pics to the right) that was built in the middle ages and redone--well sort of. It started raining about the time we arrived and rained pretty much through the rest of our 2 day stay there. It was too bad because this place would be lovely in good weather. All the heat came from the fire place downstairs that supposedly forced warm air upstairs. Well, not so much. I lucked out because I slept on the couch right there in front of the fire! My other family members were not so warm.

Because of the rain we didn't really get to see as much as we had hoped but it sure was an adventure. My brother ventured out and came back with the best roasted chickens ever and with cheese and other treats we feasted on that. Later we found a pizza place so we did get our pizza but then we had trouble finding our way back to the house on a dark rainy night. As I said, it was an adventure!

Next we joined up with the group--21 of us and toured Sicily for 10 days. Then part of the group--15 of us went on to Bologna for 3 days of more food and culture. At the end Diane Phillips and I said goodbye to everyone and she took me for a short visit in her favorite town, Spello in Umbria. We ate and drank more and also had a bit of time to unwind before I headed home. She's still there--lucky girl!

I'll share more of my travel adventures over the next few weeks.

Tomorrow night and Tuesday morning I'm teaching a class of some of the recipes we enjoyed in Sicily. And then on 5/20 and 5/21 I'll be cooking up some recipes from Bologna. I hope you get a chance to join me for one or two of these classes.

Classes are filling very nicely but there is still room in several and as always, don't hesitate to add yourself to the waiting lists. Click here for updated list of classes and how many spots are available in each. You can also read the menus below.

Volunteers - -I still have a few classes that I would love to have a volunteer help out with. Here are the open dates:

Monday, May 13 Sensational Shrimp in Solana Beach at 6 pm
Monday, June 10 California Fresh in Solana Beach at 6 pm
Tuesday, June 25 Summer Sauces on Grilled Entrees in La Jolla at 11:30 am
Monday, July 1 Fun Outdoor Grilling Ideas for Independence Day in Solana Beach at 6 pm

If anything looks good to you, let me know. It's work but it's fun too!

Keep cooking--Until next time, Phillis
______________________________________
Here's the flyer for the San Dieguito Heritage Museum event I'm cooking for coming up on Saturday, May 18. I mentioned this event in my last newsletter and now the time is almost upon us! The event is celebrating the opening of the Flowers, Farms and Families exhibit which is opening that day at 4 pm with the dinner to follow at 5:30 pm.

It's going to be a fun and tasty event. I love this place and have agreed to donate my time cooking for the dinner that follows the opening. It should be great fun--with tables set up in the open space surrounded by the faux town buildings! . Would love to see some of you there!

Volunteers: I am also looking for a few people to help out with setting up, serving and/or cleaning up for this event. Let me know if you are interested in helping out!
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!

More details-- click here. 
My Favorite
Version of Caponata


SICILIAN CAPONATA WITH
GARLIC TOASTS               
Serves 6 to 8.
4 lbs. globe eggplants, peeled and cut into 3/4-inch cubes
Salt for sprinkling eggplant
Olive oil and/or grapeseed oil for frying
1 1/4 cups chopped onion
1 1/4 cups chopped celery
1/2 cup capers, rinsed and drained
1/2 cup pitted green olives, quartered
1 T. olive oil
1/2 cup or 1-6 oz. can tomato paste
1/4 cup sugar
1/4 cup red wine vinegar
Salt and pepper to taste
1/4 cup coarsely chopped toasted
slivered almonds
2 T. chopped fresh mint or parsley
Garlic Toasts

1. If the eggplant seeds are large and dark toss cubes with salt in a colander and let stand for about 30 minutes. Rinse well, drain and dry the eggplant cubes. If there are very few seeds or they are pale then it is not necessary to salt the eggplant.

2. Heat about 1 1/2 cups oil in a saucepan; cook the eggplant in batches for 5 to 6 minutes. Drain eggplant on paper towels and then arrange on a platter or in a casserole.

3. Blanch the celery for 2 minutes in boiling water, remove with a slotted spoon and then blanch the onions for 3 to 4 minutes in the same boiling water until just tender; drain well. Blanch the olives and capers; drain well. 

4. Heat the 1 T. olive oil in a medium skillet over medium heat. Add celery, onions, olives and capers and cook, stirring often for 2 minutes. Stir in the tomato paste; increase the heat a bit and cook, stirring constantly to lightly brown the paste. Stir in the sugar and then the wine vinegar and cook for 2 to 3 minutes to dissolve the sugar. Season to taste with salt and lots of pepper.

5. Pour the tomato mixture over the eggplant and let it cool; toss ingredients together. Serve sprinkled with almonds and mint or parsley. Serve with Garlic Toasts—baguette slices which have been brushed with a garlic infused olive oil and toasted.

Click here for a printable version
of this recipe.
Our rental house near Santa Caterina Villarmosa in Sicily.
View from the roof top terrace at our hotel in Palermo, Sicily.
Restaurant Impossible filmed late last year in Escondido and I joined a couple of friends to see what the show was all about! I guess I ended up with a quick cameo on the show (see above).

I still haven't seen the show--it airs for a second time on Saturday, May 4 at 8 pm on the Food Network. The episode is called Dying Diner and is the story of the makeover of Rosie's Cafe in downtown Esccondido. Watch it and see if you can spot me!
Phillis Carey's online Cookbooks and
Recipe Collections
are available for
purchase

Click here to purchase any of these downloads!

Fast and Fabulous Chicken Breasts $9.99
or
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
or
Summer Grilling
or
25 Chocolate Desserts
or
20 Holiday Appetizers

Click here to purchase any of these.

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

Phillis Carey Cooks!!
MAY, JUNE JULY CLASSES 2019
Sign up today!
This list includes updated number of spots available.
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.
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
MARVELOUS MAY ENTREES
Monday, May 6 at 6 pm in Encinitas
Tuesday, May 7 at 11:30 am in La Jolla
Roasted Chicken Breasts and Artichoke Hearts
with Green Goddess Dressing;
Cajun Butter Bourbon Pork Tenderloin;
Sheet Pan Maple Dijon Salmon with Potatoes
and Asparagus;
Balsamic Glazed Roasted Chicken Thighs and
Broccoli;
Strawberries and Cream Sheet Cake with
Strawberry Cream Cheese Frosting. 
 
SENSATIONAL SHRIMP
Monday, May 13 at 6 pm in Solana Beach Tuesday, May14 at 11:30 am in La Jolla Shrimp Bisque with Corn and Scallions;
Bloody Mary Shrimp Sauté with Bacon and
Cherry Tomatoes;
Spring Green Pea Risotto with Lemony Seared
Shrimp;
Shrimp with Tomatoes, White Beans and
Roasted Garlic Herb Pesto;
Lemon Tiramisu with Lemon Curd and
Limoncello. 

MORE SURPRISE ITALIAN RECIPES FROM PHILLIS’ TRAVELS IN BOLOGNA
Monday, May 20 at 6 pm in Encinitas or Tuesday, May 21 at 11:30 am in La Jolla 

FLAVORFUL LOW CARB COOKING
Monday, June 3 at 6 pm in Encinitas
Tuesday, June 4 at 11:30 am in La Jolla
Zucchini Basil Soup with Prosciutto Crisps; Grilled Spiced Skirt Steak with Avocado
Chimichurri;
Loaded Cauliflower Salad with Eggs, Bacon,
Pickles and Green Onions;
Fanfare Chicken Florentine with Spinach and
Bacon;
Blueberry Cobbler with Lemon and
Buttery Pecans. 

CALIFORNIA FRESH
Monday, June 10 at 6 pm in Solana Beach Tomato Strawberry Gazpacho with a
Bit of Spice;
Fish Tacos with Watermelon Lime Salsa,
Avocado and Chipotle Aioli;
California Avocado and Chicken Flatbread with
Bacon, Tomatoes   and Feta Cheese with a
Cilantro Crema Drizzle;  
Red-Wine Marinated Flank Steak with Grilled
Zucchini, Balsamic Cherry Tomatoes with a
Basil Pesto Drizzle with
Roasted Garlic-Parmesan Zucchini and Tomato
Spiral Gratin;
Brown Sugar Blueberry Shortcakes with
Russian Cream. 

SUMMER SALAD SPECTACULAR
Monday, June 17 at 6 pm in Encinitas Tuesday, June 18 at 11:30 am in La Jolla Chopped Chicken and Bacon Caesar Salad
Topped Pizza with Creamy Caesar Dressing; Stetson Tossed Cobb Salad with Grilled Shrimp,
Pearl Pasta, Grilled Corn, Pepitas and Pesto
Buttermilk Dressing;
Grilled Pork Al Pastor Spinach Salad with Grilled
Pineapple, Black Beans, Red Onions, 
Avocado, Crispy Tortilla Strips and
Chili Lime Vinaigrette;
Lemony Shortcakes with Blackberry Cassis
Compote and Lemon Whipped Cream.  

SUMMER SAUCES ON GRILLED ENTREES  
Monday, June 24 at 6 pm in Encinitas Tuesday, June 25 at 11:30 am in La Jolla Artichoke Bearnaise Sauce on Grilled Steak; Creamy Shiitake Mushroom and Rosemary
Sauce on Garlic Herb Chicken with
Creamy Grits;
Ancho Cherry BBQ Sauce on Grilled Pork
Tenderloins with California Cole Slaw;
Green Mustard and Arugula Cold Sauce on
Orange Marinated Salmon;
Strawberry Bavarian Cream Mousse. 
 
FUN OUTDOOR GRILLING IDEA FOR INDEPENDENCE DAY
Monday, July 1 at 6 pm in Solana Beach Blackberry Pomegranate Sangria;
Red Wine Marinated Flank Steak Stuffed with
Prosciutto, Fontina and Basil with a Pesto
Cream Drizzle;
Basil Caper Salmon Burgers with
Caesar Slaw Topping;
Southern Style Smoky BBQ Ribs with Smoked
Paprika Rub and Molasses BBQ Sauce; Bacon and Macaroni Salad with Sweet Pickle
Relish and Roasted Red Peppers;
One Bowl Buttermilk Milk Chocolate Sheet Cake
with Chocolate Caramel Frosting. 
 
SPEEDY SUMMER ENTREES
Monday, July 8 at 6 pm in Encinitas
Tuesday, July 9 in La Jolla
Avocado Chimichurri Bruschetta;
Grilled Flank Steak topped with Roquefort
Bacon Butter and Rice-Vermicelli Pilaf with
Walnuts;
Moroccan Spiced Scallops on Saffron
Creamed Corn;
Balsamic Soy Butterflied Grilled Pork Tenderloin
with Garlic Soy Aioli;
Greek Lemon and Oregano Grilled Chicken
Breasts with Tomato, Olive and Feta Salsa; Raspberry and Peach Melba Tiramisu. 
For more info or to learn more about Phillis Carey,
Visit her website: phillis-carey.blogspot.com