What's Cooking at the Library:
The Newport Beach Public Library is introducing a new series of gourmet culinary programs featuring some of the top chefs in Orange County. The events are held at the Central Library Friends Meeting Room and tickets cost $20 per person. You may purchase tickets online or visit any Newport Beach Public Library location for printed forms.
Upcoming "What's Cooking" Events
Previous "What's Cooking" Events
Linda Geffeney (6/15/10)
Click here for Linda Geffeney's cake recipes
Alan Greeley (5/18/10)
Pamela Thomson and James Vorse (4/20/2010)
Click to view Cheese Plate
Trader Joe’s
Crescenza
Bellwether Farms
Humboldt Fog
Cypress Grove Creamery
MT. TAM
Cowgirl Creamery
Lamb Chopper
Cypress Grove Creamery
English Coastal Cheddar
Trader Joe’s
Pleasant Ridge Reserve
Uplands Cheese Company
Purple Haze
Cypress Grove Creamery
Click to view Wine List
Zonin’s Prosecco Brut
Sonoma Vineyards, Sauvignon Blanc (2007)
Chef Rochelle Taylor (3/16/10):
Chef Rochelle from Sur La Table made several fantastic dishes:
- Ahi Tuna Poke
- Apricot & Prosciutto Finger Sandwiches
- Olive Oil Cake with Strawberries and Basil
- Re-imagined Caprese Salad
- Roasted Beet, Goat Cheese and Pistachio Salad in Endive Spears
Chef Zov Karamardian (2/16/10):
We had a great time with Chef Zov Karamardian of Zov's bistro. She demonstrated a delicious salad dressing, meatloaf and mashed potatoes, and gave lots of helpful cooking tips!
Here are her recipes:
Chef Dennis Brask (1/19/10):
Congratulations to Chef Dennis Brask of Five Crowns who was recently named Chef of the Year by the Southern California Restaurant Writers. Dennis and Margo Brask played a significant part in the development of the “What’s Cooking at the Library” series and Chef Brask was our very first chef to appear. We appreciate their support and congratulate them on their success!
Cheeses served:
- Beaufort: French Cows Milk Cheese in the gruyere style
- Shropshire: English Blue Veined Cheese with the characteristic cheddar coloring
- Le Lingot du Quercy: French Goats Milk Cheese with the white edible rind
Meats served:
- La Quercia Prosciutto Americana: from Iowa a naturally-raised Berkshire hog ham cured with nothing but sea salt and time.
- Fra Mani Salame Gentile: from Berkeley CA, a naturally cured dry salami, hand-crafted in the old world tradition
Condiment:
- Saba: Italian condiment based on the balsamic grape must*
*What is "must"? The expressed juice of fruit and especially grapes before and during fermentation; also : the pulp and skins of the crushed grapes
Click to view recipe for SideDoor Avocado Mash
Ingredients:
| Ripe avocados | 2 each |
| Lime zest | from 1 large lime |
| Lime juice | from 1 large lime |
| Minced garlic | 1 small clove |
| Tabasco sauce | 1/4 tsp |
| Sea salt | 1/4 tsp |
| Fresh snipped chives | to garnish |
| Extra virgin olive oil | to drizzle |
| Black lava salt | optional garnish |
Instructions:
-
In a stainless steel bowl, combine the first six ingredients and mash with a wooden spoon or potato masher.
- Transfer the mash to a serving bowl, drizzle with olive oil, sprinkle with chives and a liberal sprinkling of black salt.
Click to view recipe for SideDoor Beet Salad Dressing
Ingredients:
| Chopped shallots | 1/2 cup |
| Champagne vinegar | 2/3 cup |
| Whole grain mustard | 2 Tbsp |
| Sugar | 1 Tbsp |
| Sea salt | 2 tsp |
| Black pepper | 1 tsp |
| Extra virgin olive oil | 2 cups |
Instructions:
-
In a stainless steel bowl, combine the first six ingredients and stir with a wire whip to dissolve the salt.
-
Add the extra virgin olive oil in a stream, whisking all the while. Transfer to a lidded container and shake well prior to dispensing.
Notes on cooking beets:
Trim tops from beets and rinse them. Arrange the beet roots loosely in a shallow casserole that can be lidded or covered with foil. Drizzle with a small amount of olive oil, season with sea salt and add several sprigs of thyme, bay leaf, a few peppercorns, a single stem of cloves and a quarter inch of water. Cover the pan and roast in a 350° oven for 1 ½ to 2 hours, “jiggling” the pan gently once or twice (total time will vary on the size of the beets) until the beets are done and a paring knife will pierce the beet without resistance. Allow the beets to stand until just cool enough to handle and slip the skins off with a kitchen (or paper) towel. While still warm, slice and gently season before placing them in the refrigerator.
Click to view recipe for Fresh Milk Ricotta
Ingredients:
| Whole milk | 1 quart |
| Heavy whipping cream | 1/4 cup |
| Whole milk yogurt | 1/2 cup |
| White wine vinegar | 1 Tbsp |
| Kosher salt | 1/2 tsp |
Instructions:
-
In a heavy-bottomed sauce pot, combine all of the ingredients and whisk to combine.
- Place over low to medium heat and slowly bring to a boil without stirring, then reduce heat and simmer for 2 minutes.
- Pur the contents of the pot into a cheesecloth-lined strainer and allow to drain for 15-20 minutes.
- Store in a non-reactive container.