Zesty Turkey Breakfast Patties

1 ¼   pounds ground turkey
½ cup minced onion
¼ cup chopped fresh basil leaves
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon dried thyme leaves
½ teaspoon ground ginger
½ teaspoon dried red pepper flakes, crushed
Freshly ground black pepper, to taste
2 tablespoons dried bread crumbs
1 egg, lightly beaten
2 tablespoons vegetable oil

Combine all the ingredients except the oil in a large mixing bowl, and stir well but do not over mix.  Cover and refrigerate for 1 hour. Shape the turkey mixture into twelve patties about 2 ½ inches in diameter.  Heat the oil in a large skillet and brown the patties over medium heat, on both sides, about 2 minutes per side.  Then reduce the heat to medium-low, cover the skillet and cook, turning the patties occasionally until they are crisp and cooked through-- about 6 minutes.  Makes 12 patties

Hash Brown Casserole

1 2-pound package frozen hash browns, unthawed
1 10 ¾ ounce can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1 cup sour cream
1 cup finely chopped onion
1 6-ounce can French fried onions

Preheat oven to 350 degrees.  Combine first 5 ingredients in a large bowl.  Transfer to 13 x 9 x 2 inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes.  Sprinkle with onions.  Bake until golden brown, about 5 minutes.  Serves 12.

The Perfect Wine Pairing: S.A. Prun “Essence”

A great Riesling from one of the top German wine makers.  This wine is the perfect compliment to your Easter brunch or an Easter dinner featuring Ham or Lamb.  The price is right too—find it for under $10 at Pacific Wine and Kitchen, 6915 Evergreen Way, Everett. 

Ananta Ahluwalia - Food Enthusiast (on right)
A love of food and a keen observation helped Ananta amalgamate various cooking styles practiced in India.  Whether it was through her mother, aunts or friends, her cooking is powerfully influenced by the culture and traditions she grew up with.  Ananta regards food as a celebration. 
“My introduction to cooking was through my mother, aunts, uncles and neighbors. Bombay is a cultural melting pot. This is why my cooking palette includes a variety of herbs and spices that cover the range of fare one comes across in India. My mother's cooking was an expression of her love and I am enthused by the same spirit. Food should nurture the body and the spirit. To me cooking is a creative process. It is not so much about being precise as it is about `hitting the right spot`. It is about joy.” -Ananta Ahluwalia

Roseann Ferrara-Food Enthusiast (on left)
Born into a traditional Italian family, Roseann came naturally into the world and romance of  food.  Living and traveling overseas has only increased her interest in the culinary arts.  This love of ethnic flavors and cooking styles influences many of her dishes.  Watching people enjoy her creations is one of her greatest joys.

Class: Samosas and Chutney (HANDS-ON)
with Ananta Ahluwalia and Roseann Ferrara, Food Enthusiasts
Saturday, April 8, 5-7 p.m. $45 (Limited to 16)

You enter the kitchen and the first aromas to welcome you are caramelized onions, cardamom, cinnamon and cumin.  Immediately you recognize the distinctive flavors of Northern India. Ananta and Roseann will take us on a tour of this enchanted place while we prepare Samosas--a popular savory pastry filled with potatoes or Kheema (curried meat) and peas.  We’ll also make spicy tamarind and cilantro mint chutney to serve alongside. 

For more information on our classes or chefs please visit our website.

Thierry Rautureau, The Chef In The Hat!!!

Internationally renowned Chef Thierry Rautureau began his culinary apprenticeship in the French countryside at age 14. He is handsome with a warm wit, a world of personality, and an inspired hand in the kitchen. Rautureau's specialty is seafood, game, sauces and vegetarian cuisine. Chef Thierry Rautureau has been featured in numerous publications, nationally broadcast television programs and media campaigns. Thierry resides in Seattle with his lovely wife of 17 years Kathy and their 2 sons.

For more information on our classes or chefs please visit our website.

Brulee Bliss
with Leslie Lightner,  Wednesday, April 19 , 6:30-8:30 p.m.   $40
The spoon slips through the crunchy crust that defies description—entering into a heavenly cool and creamy interior.  What could be more elegant and well received at a dinner party than Crème Brulee?  This evening we’ll take this decadent dessert a step further—exploring daring flavors and unique deliveries.  Lemon Crème Brulee Tart; Pecan Bourbon Crème Brulee; Dark Chocolate Crème Brulee and Frangelico Crème Brulee French Toast… Divine.

Call today 425-231-9239 to reserve your seat.