C'est Si Bon! - Part I - Local Cooking Class in La Canada, California Stirs Up My Imagination While Offering Tips and Techniques

It's rare that I blog about a cooking class and share the recipes with my fellow bloggers - the class really has to "cut the mustard". Twenty minutes into the class time I was feverishly taking pictures and writing notes so that I could bring the "411" back to you.  As I shuffled in the door I immediately became enamoured with the school and the instructor.  A lovely lady, Cherie Mercer Twohy of Chez Cherie (a Certified Culinary Professional - only one of 300 culinarians worldwide to receive this title) is bubbly, warm and filled with a library of knowledge that would astound you. She's a cookbook author of,The I Love Trader Joe's Cookbook, and The I Love Trader Joe's Party Cookbook,  Surprisingly the book is not sold in Trader Joe's nor does she receive endorsements from the company. She is working on her third book of the same name which will come out in November. The products she uses from them probably consist of half her shopping list. She has worked with Saveur Magazine, was a culinary expert on CBS News, and HGTV.  

CHERIE OF CHEZ CHERIE 

The class I attended was Farmer's Market Fare - light, somewhat low-calorie and healthy with whispers of vegetarian and organic finds which are in all of the prepared dishes.

PADRON PEPPERS WITH MISO AIOLI, WATERMELON RADISH BUTTER ON BREAD,  GRILLED FLATBREAD PIZZA

Padron Peppers with Miso Aioli


1 lb. of Padron Peppers, rinsed and dried (these peppers are from Spain - some are hot and some are not - if you can find them you will love them - if you are unable to find them use shishito peppers (small, sweet peppers from Japan - found in Asian or Korean markets, farmer's markets)


1 cup olive oil
Coarse Salt


In a medium saute pan, heat the olive oil over medium-high heat. Carefully add about 1/4 of the peppers and saute until the skin blisters, 2-3 minutes. Remove to paper towels and repeat with additional peppers, until all peppers have been fried. Sprinkle with coarse salt and serve with Miso Aioli for dipping.  


Miso Aioli

CHERIE ONLY RECOMMENDS FROZEN GARLIC FOUND AT TRADER JOE'S

1/2 cup mayonnaise (Cherie recommends Best Foods)
1-2 tablespoons Red Miso
2 cloves of garlic, minced or 2 pats of Trader Joe's Frozen Garlic
Squeeze of lemon juice


Stir together all of the aioli ingredients, adding miso to taste.  Set Aside.  


Watermelon Radish Butter on Bread


Fresh Herbs
Unsalted Butter, 1 stick
Coarse Salt (Maldon, suggested)
Freshly squeezed lemon juice
1 Watermelon Radish, root removed, sliced
Bread - Trader Joe's Bavarian Rye or Sprouted 7-Grain, suggested


Popular in France, radish butter is becoming the rave in the States. The Watermelon Radish is particularly so beautiful - it peaks in the fall but is normally found all year round (check farmer's market or Whole Foods). About the size of a baseball, it has a long, thin root at the bottom.  It's mild, sweet flavor contains vitamin C and folate and is low in calories and sodium.  I like to serve it two ways:


Recipe 1 - (The radish is served raw and sliced) Using room temperature unsalted butter mix with 1 tablespoon of finely chopped Italian parsley, dash of fresh lemon juice, 1 teaspoon finely chopped fresh dill. Spread on bread and sprinkle with a good coarse salt. Add sliced raw radishes on top of buttered bread. 


Recipe 2 - (The radish is cooked then processed into a butter-paste). Place sliced radishes in a saute pan with some water (about 1 cup) and 1 tablespoon unsalted butter. Cook until glazed and water is dissipated. In a food processor combine radish slices, 1 stick room temperature unsalted butter, 1 teaspoon coarse salt, dash of lemon juice and 1 tablespoon of  fresh thyme leaves. Spread on bread and serve. You can still add radish slices on top if you prefer.

Grilled Flatbread Pizza

Trader Joe's Flatbread Pizza Dough - follow directions on package

Trader Joe's Pesto Sauce

Trader Joe's Pearls of Fresh Mozzarella

Farmer's Market - Fresh Squash, sliced

Prepare pizza dough.  Always roll out dough, warm, not cold - dough will be more pliable.  Transfer pizza to grill - cook 3-4 minutes then turn over. Cook another 1-2 minutes.  Spread pesto sauce on top, then slices of squash and pearls of mozzarella.  Close grill cover then cook another 1-2 minutes.  Remove and serve.

Tip from Cherie of Chez Cherie

• Round Squash - these lovely vegetables are best when the middle is cored out and stuffed with Trader Joe's Harvest Grains.  Add sauteed peppers, shallots, other squashes (diced butternut squash) to prepared grain mixture. Bake in a 350 degree oven for 20 minutes.