FUNDAMENTALS OF COOKING APRIL 14

Week-Two: Appetizers In the second lesson of our series, the class will learn about appetizers – how to plan a menu, determine how much to prepare for any size group and cook a menu using a delicious assortment of  foods. The lesson is Dirty Martini Deviled Eggs; Pissaladière Tartlets (flaky Puff pastry rounds topped with Caramelized Onions, Olives, and Thyme); Bruschetta with whipped Feta and Roasted Peppers; Boursin Mushroom Puffs (sautéed Mushrooms and Onions mixed with Garlic and Herb Boursin Cheese and wrapped into little Puff Pastry bites); Cóctel de Camarón (Mexican Shrimp Cocktail); easy Salmon Cakes with homemade Tartar Sauce, and Asian Meatballs with Korean Cilantro Sauce.