by
Ruth
Categories: Cooking and Eating, PhotographyTags: fruit, kitchen, pear, photography, postaday
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One Red Pear
Category: Cooking and Eating
Chef Sam Teaches Us to Make Pasta
Tuesday at the Senior Center, Stephen Foster Community Center, in Lawrenceville. Pasta Making Class taught by Chef Sam , some hand cut and some hand cranked through Pasta Machine. Three different sauces, all delicious.
Selfie on timer- Here I am sporting pasta apron my friend Vincie bought in Italy.
It was so much fun today . Thanks Chef Sam.
Vegetable Ratatouille Moussaka by Chef Sam
Last week’s cooking class by Chef Sam.
He makes the most delicious dishes. In addition to the oven roasted vegetables he prepared a fresh tomato sauce and a béchamel sauce and added Parmesan cheese then baked hot 45 minutes with shredded mozzarella on top.
I was watching and missed photographing a few steps. Stay tuned for this week’s class with a complete photographic essay.
Bruschetta toasted with sundried tomatoes and butter on a sliced Sourdough loaf was served alongside the main dish.
You might have seen Chef Sam on the blog in May making Lentil cheeseburgers and Caesar salad https://rutheh.com/2019/05/16/chef-sam-cooks/
Ceiling Twinkle Lights in Spoons
Ceiling twinkle lights captured in the spoons. There were four of us at lunch. Even though the waitress brought plenty of spoons, the other three diners demurred and I ate this flan solo.
Two Sisters Vietnamese Restaurant on North Highland Avenue.
Annual Garlic Shipment from My Brother
My brother shipped some of his organic garlic from Okanogan.
It’s my lucky day. So fresh and good.
Thanks David. Summer Squash Sauce, Arugula and Parmesan
A couple of yellow squash and a zucchini sautéed in olive oil with onion and garlic- sprinkled with fresh Parmesan on top of a bed of arugula and pasta. Olives, sliced tomatoes with fresh mozzarella on the side .
The tastes of summer.
Chef Sam Cooking Class with Lentil Cheeseburgers and Caesar Salad
Chef Sam cooks a Lentil Cheeseburger recipe with a Roasted Red Pepper sauce and prepares a Caesar Salad during Cooking Class. He told how he sterilized the eggs for the dressing, gently lowering them into boiling water for five minutes. Safety was emphasized. Lentils, mushrooms, beets, carrot, onions and garlic were a few of the main ingredients. Miso paste helped hold it together. There were ten participants and we all enjoyed the delicious meal at the end of the class.
The class was held Wednesday afternoon at The Stephen Foster Community Center on 286 Main Street, located next to the Lawrenceville Branch of the Carnegie Library. The center is housed in an 1865 brick building now on the National Historic Register. The center offers fitness classes such as Cardio Strength and Flexibility, Tai Chi, Yoga, Soul Line Dancing, and Practical Meditation in addition to craft and other recreational activities.
Next cooking class with Chef Sam is May 29 at 12:30. $4 is the cost of the class.
Thank you Chef Sam for a great class and delicious meal.
Allegheny County senior citizens can eat lunch for a modest donation of a dollar but should register by calling the Community Center office by noon the day before at 412-350-5460. Contact Allegheny County Seniorline 412-350-5460 for eligibility, if you need a Home Delivered Meal.
Still Soup Season
There’s still a chill in the air that can be dispelled by cooking and eating hot soup. Don’t forget to throw in the rind of Parmesan to add flavor to the minestrone.
Cafe 412 in the West End
Cafe 412 in the West End 400 S. Main Street Pittsburgh
I was on my way back from Ohio last Tuesday and stopped in the West End. I was picking up a print to donate to the National Kidney Association Gala printed by Tom Underiner at Pixel River Images
Grilled Cheddar and Swiss on Sourdough / English Breakfast Tea and a splash of milk So good! Winter comfort food.
Famous Pittsburghers on the wall Sipping Coffee or Tea 
Gain fifty pounds catching a selfie in the Espresso Machine
Looking out onto Main Street from our window table. Looking forward to returning soon. It was very good.
Untouched Vegetable Tray Transformed into Soup
Last Thursday I hosted book club. It starts at 7 so most people eat dinner before they arrive. The dark chocolate, the red grapes, the raspberry rugalach and roasted almonds were the preferred snacks. I ate a few pieces of the vegetable tray with some hummus but threw them all in a pot today with an onion (chopped) and a couple of garlic cloves. I debated chopping them up first but did it the lazy way. Added a can of tomatoes and a rind from the Parmegiano-Reggiano. Salt, pepper and a bottle of water. (The portable dishwasher was hooked up to the faucet) After it simmered awhile, the carrots cooked, I got out the immersion blender and then added canellini beans. A tasty soup on a snowy day.
