Amazing Mediterranean Cruise--Pictures and Recipe from Phillis Carey, "The Casual Gourmet"

Phillis Carey's

Recipe of the Week Email

November 2, 2018

I am back from the cruise! It was fantastic in every way. I was even ready to stay on board for another leg of the trip but I just had to come home and they didn't have room for me anyway!

We had the perfect ship, the perfect group of people in my group, the perfect weather (sunshine every day) and lots and lots of perfect food both on the ship and on land.

And I had lots of wonderful help in the kitchen while I was preparing for my cooking demo! (see above)

One thing to remember--when you are eating a meal in Europe it is at least 3 courses and usually 4 and you will sitting and eating for at least 2 hours! I don't know how they consume so much food. They say it's because they walk so much and we did walk. I only gained 3 lbs. and it was gone the day after I returned home so not too bad when I think of how much food I consumed and how much wine I drank!

I've shared a few pictures of food below. I did take more pictures of food than anything else! The first is the pasta we made in Rome. This was served as the second of four courses served for lunch after all our hard work.

The second is the Neopolitan pizza we made in, of course, Naples. We each ate our own whole pizza--or at least we tried. Then they brought out the Fried Pizza and Panna Cotta or Lemoncello!

The third is sliced Porchetta that was to die for on our walking tour in Rome. We also tasted pizza, cheese, prosciutto, gelato and then pasta too!

The fourth is me among the Iberico ham in Valencia. Another walking food tour with lots of tastes along the way. They have a fabulous market there--my favorite from all the ones I've seen around the world.

The fifth is the Spaghetti with Clams I had on my last day. I actually started my Sicily trip last year with this same pasta in the sea town of Fiumicino right by the airport. So good!

And the Chocolate Dessert is one we enjoyed in Nice and the most incredible dessert I may have ever tasted! I was still trying to be a bit good when this was served but I just couldn't stop eating it--so creamy and luscious with a crunch of hazelnut praline inside too--oh my!

There was so much more it just won't all fit here. It was a wonderful trip and I would cruise Oceania again any time. They were helpful and up beat and the beds are so comfy (small but snugly) and the food varied and delicious!

Enjoy your week, stay cool, don't get wet and cook up something new to share with your family and friends!

Until next time, keep cooking and eat well! Phillis

Here the recipe for the French Salad with Spanish flavors that I made in the cooking demo on my cruise. This was the favorite recipe!

SAFFRON RICE SALAD WITH RED PEPPERS, CUCUMBERS AND

PISTACHIO NUTS

Serves 6.

2 T. olive oil

1 cup chopped onion

2 cloves garlic, minced

1 1/2 cups long-grain white rice

3 cups water or chicken broth

1 1/2 tsp. salt, divided use

Large pinch saffron threads

1/4 cup fresh lemon juice

1/3 cup extra-virgin olive oil

1 clove garlic, minced

1 tsp. fresh oregano, minced

1/4 tsp. freshly ground black pepper

1/8 to 1/4 tsp. red pepper flakes

1 red bell pepper, finely diced

1 small cucumber, peeled, seeded, and finely diced

1/4 cup toasted salted pistachio nuts

2 T. chopped Italian parsley

1. Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic; cook, stirring often until onion is tender, about 6 minutes. Add the rice and cook, stirring constantly, until rice begins to turn white. Add the water or broth, saffron and 1 tsp. salt. Bring mixture to a boil, stirring often. Lower heat, cover and cook until rice absorbs all the liquid and is tender, 18 to 22 minutes. Remove from heat and let stand 10 minutes. Uncover and fluff with a fork. Let cool at least 15 minutes or longer.

2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining 1/2 tsp. salt or to taste. Add the rice to the dressing and toss to combine. Toss in the red bell pepper, cucumber, parsley and pistachio nuts. Serve immediately or cover and refrigerate until serving time. Serve at room temperature or cold.

Click here for a printable version

of this recipe.

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.

Soup for All Seasons --Now that Fall is here it's time to start thinking of comfort food and soup is the perfect choice--Phillis Carey's recipe collection of 30 soup 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' other recipe collections (like Holiday Appetizers) and her full length cookbooks as well.

Phillis Carey Cooks!!

FALL/WINTER CLASSES

November 12, 2018

thru February 5, 2019

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.

MEDITERRANEAN FAVORITES

FROM MY CRUISE

Monday, November 12 at 6 pm in Encinitas

2 spots available

Tuesday, November 13 at 11:30 am in La Jolla

Full, waiting list only

Join Phillis at this class filled with Surprise Recipes for dishes she enjoyed while Cruising the Mediterranean in October.

LOW CARB AND LOVING IT!

Monday, November 26 at 6 pm

in Solana Beach Full, waiting list only

Tuesday, November 27 at 11:30 am in La Jolla

Full, waiting list only

Coconut Chicken Soup with Lemongrass, Straw

Mushrooms and Thai Lime Leaves;

Magic Mozzarella Gnocchi with Bacon and

Spinach;

Sesame Spring Roll Bowls with Ground Pork,

Shiitake Mushrooms and Cabbage and more;

Chicken Stuffed with Rosemary, Ham and

Manchego Cheese in a Balsamic Sauce on

Creamy Mashed Cauliflower;

Chocolate Cake with Chocolate Buttercream

Frosting.

LET US ENTERTAIN YOU!

Monday, December 3 at 6 pm in Encinitas

Full, waiting list only

Tuesday, December 4 at 11:30 am in La Jolla

Full, waiting list only

Brandy Lemon Sidecar Cocktail; Pimiento

Cheese Toasts;

Arugula and Roasted Squash Salad with Lemon

Dressing, Pomegranate Seeds, Pine Nuts and

Pecorino Shavings;

Spinach and Mushroom Stuffed Beef Tenderloin

Roast with Port Red Wine Sauce;

Corn Pudding with Scallions and Red Peppers;

Maple Roasted Brussels Sprouts with Hazelnuts;

Almond Pear Cheesecake Torte with Almond

Scented Whipped Cream.

BUBBLY COCKTAILS AND

HOLIDAY APPETIZERS

Monday, December 10 at 6 pm in Encinitas

full waiting list only

Tuesday, December 11 at 6 pm in La Jolla (note—this is an evening class)

5 spots available

Mojito Champagne Cocktail with Lime and

Fresh Mint;

Holiday Mule with Roasted Pumpkin Spice

Infused Vodka;

Puff Pastry Christmas Tree with Cheesy

Spinach Filling;

Baked BLT Dip with Crostini;

Salami Cups with Pesto Cheese Filling and

Roasted Pepper Topping;

Layered Crab Rangoon Wreath with

Won Ton Crisps;

Black Forest Chocolate Pound Cake with

Cherry Sauce, Whipped Cream

and Chocolate Shavings.

HOLIDAY SOUP PARTY!

INVITE YOUR FRIENDS TO STOP BY WITH THEIR OWN BOWL AND SPOON!

Monday, December 17 at 6 pm in Encinitas

Full, waiting list only

Tuesday, December 18 at 11:30 am in La Jolla

Full, waiting list only

Seafood Chowder with Shrimp, Crab, Fish,

Potatoes, Corn and Dry Sherry;

Creamy Parmesan Tomato Tortellini Soup with

Spinach and Prosciutto Crisps;

Smoked Sausage, Butternut Squash and Wild

Rice Soup;

Creamy Chicken and Mushroom Soup with

Asiago Toasts;

Updated Tunnel of Fudge Cake with

Chocolate Glaze.

LOW CARB COOKING FOR

THE NEW YEAR

Monday, January 7 at 6 pm in Encinitas

3 spots available

Tuesday, January 8 at 11:30 am in La Jolla

Full, waiting list only

Loaded Cauliflower Soup with Bacon,

Cheddar and Chives;

Lemony Baked Salmon Cakes with Capers,

Old Bay Seasoning and Mustard Aioli;

Chicken Tiki Masla Bowls with Broccoli,

Coconut Milk and Garam Masala;

Quick Beef and Bacon Chili with Cheddar

Cheese and Sour Cream;

Creamy Chocolate Mousse with Whipped Cream

and Chocolate Shavings;

TUSCAN COOKING FROM LUCCA AND FLORENCE

Monday, January 14 at 6 pm in Solana Beach

Lots of room

Negroni Cocktail;

Ricotta and Roasted Grape Crostini with

Crispy Prosciutto and

Tuscan Arugula Salad with Green Beans,

White Beans, Olives and Lemon Vinaigrette;

Spinach Sformato (Vegetable Custard) with

Parmesan Sauce;

Matuffi—Layered Polenta and Sausage

Mushroom Tomato Sauce;

Schiacciata alla Fiorentina—Orange Sponge

Cake filled with Ricotta Cream.

EASY NEW YEAR’S ENTREES

Monday, January 21 at 6 pm in Encinitas

6 spots available

Tuesday, January 22 at 11:30 am in La Jolla

Full, waiting list only

Super Easy Lentil Salad with Feta and Olives;

Honey Garlic Glazed Salmon Fillets with Lemon;

Pork Tenderloin with Hot Pepper Jelly and

Mashed Sweet Potatoes;

Fanfare Greek Stuffed Chicken Breasts with Dill,

Zucchini, Tomatoes and Feta;

One-Step German Chocolate Cake Roll.

WINTER COMFORT FOODS

Monday, January 28 at 6 pm in Solana Beach

Full, waiting list only

Tuesday, January 29 at 11:30 am in La Jolla

Full, waiting list only

Loaded Tater Tot Cup Bites with Bacon,

Cheddar and Ranch Dressing;

Creamy White Chicken Caprese Lasagna;

Shrimp and Grits with Mushrooms, Bacon and

Cheddar Cheese;

Chicken Fricassee with Mushrooms and

Mashed Potatoes;

Fanny Farmer’s Original Boston Cream Pie (Cake with Custard Filling and Chocolate Glaze).

VALENTINE’S DINNER PARTY

FOR 2 OR MORE!

Monday, February 4 at 6 pm in Encinitas

14 spots available

Tuesday, February 5 at 11:30 am

in La Jolla

Full, waiting list only

Strawberry Lillet Cocktail;

Caramelized Bacon and Fennel Salad with

Honey Lemon Vinaigrette;

Herb-Crusted Filet Mignon and Brown Butter

Scallops with Pan-Roasted Grapes and

Shallots;

Parmesan Risotto with Asparagus;

Caramel Apple Rose Tarts with a Strawberry

and Vanilla Ice Cream.

Click here for a printable version

of the classes.

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