NAPLES, Fla. - It's your chance to learn from the pros and cook to impress this summer. The Good Life Kitchen Store and Chef Kristina San Filippo have teamed up to do just that.
Their cooking class series runs year round and teaches you everything from kitchen basics to advanced skills and recipes.
Classes are open to the general public and range from $55 to $65 and not only include lessons and instructions but a full meal as well.
To find out when the next class is scheduled and to secure your spot in one of the classes call 239-514-4663 or visit: www.goodlifenaples.com
Monday morning, Chef Kristina featured a few recipes from her classes on WINK News This Morning.
Smoked Trout Salad with Plums, Gruyere Cheese and Rosemary Balsamic
8 ounce Package Smoked Trout, skin discarded and fish flaked into small pieces
8 ounces Seasonal Fruit, such as Plum, Apricot, Pear, Melon or Apple
Recipe makes 4 to 6 salad portions
Rosemary Balsamic Vinaigrette, recipe follows
4 ounces Gruyere Cheese, julienned or grated
4 cups Mixed Salad Greens
In a large bowl toss the salad greens with half of the vinaigrette; divide the dressed greens between serving plates.
Cut the fruit into slices that are bite sized. Scatter the fruit around each portion of salad and drizzle the remaining vinaigrette over the fruit on each plate. Scatter the smoked trout and Gruyere around each salad.
Rosemary Balsamic Vinaigrette
2 Tb Dijon Mustard
2 Tb Agave Nectar
1/2 cup Balsamic Vinegar
1⁄4 cup Extra Virgin Olive Oil
1 Tb Fresh Rosemary Chopped
In a small bowl whisk together the mustard, agave and balsamic. Slowly whisk in the olive oil to emulsify the dressing. Stir in the rosemary and season the vinaigrette to taste with sea salt and fresh pepper.
Vinaigrette can be kept refrigerated for up to 7 days.
Responsibly Farm Raised Scottish salmon with Spicy raspberry sauce & avocado
4 – 4 ounce Salmon Fillets, from Scotland, Iceland, Norway or Canada
2 tsp Sriracha, or other hot sauce of your choice
Recipe makes 4 entree portions
2 Tb Raspberry Jam
Zest and Juice of 1 Lime
1 Tb Dijon Mustard
1 Tb Whole Grain Mustard
1 or 2 Tb Vegetable Stock or Water as needed to thin the sauce
2 Ripe Avocado, cut in half, seed removed and halves scooped out of their skin
Season the salmon on one side with sea salt. Heat a wide sauté pan over medium high heat. When the pan is hot add just enough grapeseed oil to coat the pan. Place the salmon fillets, salted side down, into the hot oil. Cook the fish for 2 to 3 minutes with out moving the fish; it should have a nice golden crust peaking out from the sides that are in contact with the pan.
Use a fish spatula to gently slide under each piece of fish and turn it over to place the raw side down into the hot oil. Sauté the fish fillets for another minute or two until they are just barely cooked through. The fish should feel springy to the touch when pressed in the center.
Carefully remove the salmon from the sauté pan and arrange on serving plates. Slice In a small bowl whisk together the raspberry jam, lime zest and juice, Sriracha (or other hot sauce), Dijon and whole grain mustard. Slowly whisk some of the stock or water into the raspberry mixture to make a pourable consistency to the sauce.
Drizzle about a tablespoon of the sauce over each piece of salmon and the avocado.
Baked Seasonal White Fish with Mustard Tamarind Glaze Over Sautéed Summer Squash & Swiss Chard
1 pound piece Seasonal Fish such as Corvina, Snapper, Grouper, Mahi or Tripletail
2 Tb Tamarind Paste from a jar (if using Tamarind Concentrate then use only 1 Tb)
Recipe makes 4 to 6 portions
1⁄4 cup Vegetable Stock or Water
2 Tb Dijon Mustard
1 Tb Agave Nectar
1⁄2 tsp Ground Dried Ginger
1⁄2 tsp Granulated Garlic
1 tsp Ground Coriander
1 tsp Kosher Salt
1 Sweet Onion, thinly sliced
1 bunch Swiss Chard, stems thinly sliced and leaves rough chopped
1 pound Summer Squash, cut into quarters lengthwise, seed packet removed and squash thinly sliced
Preheat the oven to 350F. Place the fish in a small baking dish that allows the fish to lay flat as one big piece with just a little extra space around the sides; too big of a baking dish will cause the fish and sauce to dry out during baking.
Pour the 1⁄4 cup stock or water around the fish, if there is not enough liquid to cover the entire base surface of the baking pan then In a small bowl, whisk together the mustard, agave, tamarind, ginger, garlic, coriander and salt to make the glaze.
Spread the glaze over the fish to evenly coat. Bake the fish in the oven for 8 to 12 minutes; when the fish is cooked through it should feel springy but firm when pressed in the center of the fillet. Remove the pan from the oven and allow fish to sit.
Heat a stockpot or tall sauté pan over medium high heat; when the pan is hot add enough grapeseed oil to coat the bottom of the pan. Add the onion and sauté until golden brown, about 2 minutes. Add the Swiss chard stems and leaves, sauté until greens are just starting to wilt. Stir in the squash and sauté until tender, about 2 or 3 minutes longer. Season to taste add a little more to do so and rest for a few minutes with sea salt and fresh pepper.
Spoon the cooked vegetables into the center of each serving bowl. Cut the fish into pieces to serve each guest. Use a large spoon to scoop a piece of fish with its glaze and some of the accumulated juices out of the baking pan.
Place the fish over a portion of the vegetables. Repeat with the remaining fish and plates.