From the Editor

It’s April and that means in 2 weeks we are going to our annual culinary conference! What is great about this conference is all the famous food writers and editors, cookbook authors, chefs and instructors come together for a week of talk about the world of food. This year one of the keynote speakers will be Ruth Reichl!!! We are huge fans; this will be such a highlight for us.  Wish us luck in getting a picture with Ruth!!! This year the conference is in Portland, Oregon – a growing food mecca. Make sure you are a Facebook fan of Simple Gourmet so you can see our daily entries!

Anyone else have Spring Fever?  The weather is getting nicer, flowers are starting to bloom all over the city and the farmer’s markets are turning green with Spring offerings. Asparagus, artichokes, sugar snap peas, baby French green beans, spring onions are at their best right now and all bring that tangy green flavor of Spring to the table.

While all of these are delicious simply steamed and tossed with a bit of butter or olive oil and sea salt, here’s some tips on getting the very best out of these veggies.

Try Roasting –
Most of us think of steaming these green beauties, but roasting offers more flavor. For asparagus, baby green beans, snap peas and spring onions, toss with a bit of olive oil, salt and pepper and roast at 400 degrees for about 10-15 minutes. The veggies will turn bright green and golden in some places. After they come out of the oven, give them another sprinkle of salt and a squeeze of lemon. Perfect every time!

Use Mint –
If there’s one flavor that epitomizes Spring for us, it’s fresh mint. It’s bright, slightly sweet flavor is good with all of the vegetables in season right now. Simply add some fresh chopped mint on the top of those roasted veggies OR make a quick vinaigrette that packs a huge flavor punch: 1 tbl chopped fresh mint, juice and zest of 1 lemon, 1/4 cup white wine vinegar, 1 tbl honey, 1 tsp salt, 1/2 tsp ground pepper, 3/4 cup olive oil – whisk or use a blender to combine. Drizzle raw or cooked veggies with this dressing – it will become your secret weapon in the kitchen!

Grill Artichokes –
This takes a little time, but the flavor payoff is SO worth it. First, steam the artichokes for about 30 minutes until tender (check by pulling a leave from the center – if it comes out easily, they are ready). Cut the artichokes in half and scoop out the fuzzy choke. Brush with olive oil and grill on the cut side until nice and browned. Serve with some mayonnaise or some of that Mint Vinaigrette.

For an up-close look at these techniques, join us for our Steakhouse Favorites Classes this month where we will make our Asparagus, Snap Pea & Haricot Vert Salad with Honey-Mint Vinaigrette.

Do you have a cabinet full of old spices and no idea what to do with them? We’re guessing you use the same ones over and over – maybe some dried oregano, some granulated garlic and red chili flakes. One of our favorite things to do is experiment with different dried spices. It’s a great way to quickly introduce some new flavor to your weeknight meals. Here are our tips on what to use and how to get the most from them:

Try Something New –
Stock up on cumin, coriander, curry powder, saffron and cinnamon – they are all big on flavor and can really change up a dish. Try adding a little coriander on some grilled fish and finish with a squeeze of lime. Or toss chicken breasts with curry powder, salt, pepper and olive oil before grilling or broiling. Or add a pinch of saffron to tomato sauce for a Moroccan feel.

Get Them in the Pot Early –
The trick to getting the most out of dried spices is to add them at the beginning of your dish. Sprinkle them directly on meats or add them to sautéed onions or garlic before building a sauce or soup. If using saffron, soak in a couple tablespoons of warm water to “bloom” the spice and get all the flavors going.

Out with the Old –
Be brave and toss out any dried spices you’ve had for over 1 year. Then head to Penzey’s Spices in Torrance (or online at http://www.penzeys.com/) to stock up on the freshest spices you can get. We also love the Spicely Organic brand available at Whole Foods – they are sold in little boxes and are inexspesive.

If you’re ready to really liven up your meals, join us for our Indian at Home classes in April – we’ll use cumin, cardamom, coriander and other unique spices to produce some amazing flavor.

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Paella Party  - Learn the secrets to making Spain's classic celebration dish: Paella! Wash it all down with a selection of Spanish wines.
 
Healthy Start: Healthy Oils - In this class we'll examine which oils are good for us and the best way to incorporate them into our diet.

Saveur - Tuscan Classics - Simple Gourmet has partnered with the editors of Saveur magazine to bring you an evening full of Tuscan classics. Registration for this class includes a FULL YEAR subscription to Saveur magazine!

Click Here to View April Classes

Mother's Day Brunch - get ready for mother's day, or any other casual brunch get-together, with this easy and impressive entertaining menu.

Indian at Home - in this class we'll show you how to use familiar ingredients to create the exotic flavors of India at home.

Steakhouse Favorites and Hearty Cabs - we're taking your favorite steakhouse favorites and turning up the volume! You'll learn to sear the perfect steak all while enjoying a robust and hearty Cabernet Sauvignon.

Healthy Start: Eat your Superfoods - join us for an evening of delicious dishes that feature our favorite superfoods.

Click here to register for May classes

 Joanne Weir is coming back to our kitchen!!!!

We are so excited to bring one of our favorite culinary experts to The Simple Gourmet Kitchen.

Joanne Weir is not only a James Beard Award-winning cookbook author, chef and public television personality; she is also a beloved cooking teacher and one of our personal favorites!

Joanne will be demonstrating recipes for a Summer Supper Al Fresco.  Each registrant will receive a copy of her book Wine Country Cooking ($25 retail).     Click here to register for this class

Online registration is fast and easy. Contact us about multiple week and sibling discounts.

We are teaming up with Ed Kelly from Ameriprise Financial for a FREE evening of culinary fun, networking, and valuable information on guaranteed lifetime income!   Cocktail reception hosted by Ameriprise Financial, then put on aprons and make delicious appetizers with the Chefs of Simple Gourmet.  When the cooking is complete we will turn the night over to financial adviser Ed Kelly and listen to an inspiring presentation on financial planning for your future. Registration is free.  Click here to register!