Kneed It – A Cafe Miranda Cooking Class

Sunday, January 8th, 2012
Kneed It!
In this cooking class (which will definitely NOT be gluten free) we will do dough! Our fresh Pasta, variations on same which will include Gnocchi, Ravioli, regular & flavored pasta. Basic Foccacia/ Pizza dough, pizzas, calzones, Fried dough for classic Italian American Grandma “…pizzetes”.
We will in this class discuss how various flours, such as All purpose, bread, pastry, semolina & whole wheat differ to make a specific product. We will also do some basic apprapo sauces for the various products we will create to first taste, then create a lunch with several selections of wines & beers that compliment the dishes we make.
Date – January 21, 2012
Time -10:00AM – 1:00PM
Format – Classes are primarily demonstration with some hands on and concludes with a full service lunch.
Class Size – We limit our class to 12 participants. If we have more than 12 participants, and can fill another one, we will schedule another class.
The Cost – $70.00 per person, plus tax per class. Cost includes two glasses wine beer, or soft drinks of choice (depending on what is being paired). Reservations & full payment required.
Lunch Guest Add-on – Those enrolled in the class may invite a lunch guest. $30.00 per guest which includes lunch, drinks and tip.
Call Cafe Miranda to book your spot. 594-2034

Recipe – Cafe Miranda Monk Fish deeelite

Thursday, January 5th, 2012

MONK FISH: Poorman’s lobster it used to be called, not now @ 10 bucks a
pound… These fish are UGLY, they feed on shell fish so the have quite a set of
choppers, rarely seen as they are headed & all we usually see are the
tails….The texture is rather lobster like, you are what you eat….

Serves one.

8 oz. cleaned (slime off) Monkfish tail, I prefer Port Clyde Fresh Catch

one Les’ Green arrow Farms tomato, diced medium

tsp. Minced garlic,

4 oz fish stock or canned clam juice

2 oz sliced onion

2 oz medium diced Linguisa sausage

2 oz poblano chili pepper

cup of cleaned fresh spinach

The requisite olive oil to sauté

Cafe Miranda Foccacia bread, 3″x3″ square, cut in half oiled w/ olive oil
& toasted well (think big crouton)

Heavy fry pan on medium high heat, oil in pan add first the garlic, as it
browns add the onion, as that “sweats” add pepper & fry ‘em, smell good? Add
the Linguisa & just lite brown it. Add the fish & tomato, maybe some
fresh oregano, & the stock. Cover, simmer till fish is BARELY cooked thru,
add spinach, season w/ salt & pepper. Put the crouton in a nice rather large
bowl & dump the lot on it. ‘

Quick, tasty & Local.