Our April thru September 2007 schedule is on our website www.pacificculinarystudio.com.   Printed schedules will be mailed to our customers by April 11th and available at Pacific Wine and Kitchen now.   Classes are already filling fast so don’t hesitate—call 425/231-9239 to register!

Baked Smoked Ham with Mango
To ensure even cooking, leave the ham out at room temperature for an hour before baking.
1 (10-pound) fully cooked bone-in smoked ham (shank end), room temperature
4 medium onions, peeled and quartered
2 large or 3 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
1 cup mango or peach nectar or juice
Arrange rack in bottom third of oven and preheat to 350°F.

Trim any tough rind and fat from ham, leaving 1/4-inch-thick layer of fat. Transfer ham to roasting pan. Scatter onions and mangos around pan and pour nectar over ham. Cover pan tightly with foil and bake 2 hours. Remove foil, increase oven temperature to 400°F, and continue to bake, basting with pan juices occasionally, until ham is lightly browned and mangos and onions are very tender, 30 to 45 additional minutes.

Transfer ham to carving board. Using slotted spoon, transfer mangos and onions to medium bowl and keep warm. Transfer pan juices to small saucepan and set over moderate heat. Simmer, uncovered, until slightly thickened and reduced, about 5 minutes.

Slice ham and arrange on platter. Garnish with mangos and onions and serve, accompanied by pan juices. Serves 10
Adapted from Epicurious

Roasted Fennel and Carrots with Pecorino Cheese
4 fennel bulbs (about 3 1/2 pounds) cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds
2 large carrots, peeled, cut diagonally into 1/3-inch-thick slices
2 teaspoons chopped fresh thyme
1/2 cup grated pecorino cheese
1/3 cup extra-virgin olive oil
Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds.
Giada De Laurentiis

Garlic-Rosemary Lamb Chops
1 tablespoon bottled minced garlic
1 1/2 teaspoons dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
8 (4-ounce) lamb rib chops, trimmed
 Cooking spray

Prepare broiler.
Combine first 4 ingredients; rub over lamb. Spread garlic mixture evenly over chops. Place lamb on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness.

4 servings (serving size: 2 chops)
Cooking Light

The Perfect Wine Pairing
Joh Jos Prun Spatlese Reisling This wine is the perfect compliment to your Easter brunch or an Easter dinner featuring Ham or Lamb. 
Eoala Hills 2006 Reisling is a terrific Riesling at a value price. It will be a perfect match with Ham or brunch.
Irony Five Star Merlot This 2004 Merlot will be a perfect pairing with your next Lamb dinner.
Roads Inn Pinot Noir This 2004 Merlot is the choice for a buffet featuring both Ham and Lamb.  Find these and other fine wines at Pacific Wine and Kitchen, 6915 Evergreen Way, Everett.  425/353-6468

Hope Sandler-Chef Hope Sandler is in high demand as a culinary educator, consultant, and cookbook author.  Her expertise in fundamental culinary technique and fine cuisine for the home chef has brought her touring throughout the United States and Canada.  As menu and recipe consultant, and product development chef, she has worked with restaurants, food companies and individuals with specific dietary requirements.  Formerly, Sandler was the director of The Seattle Culinary Arts School For Home Chefs, and the executive chef at Seattle’s own Sandler & Company Catering.  Her many classes, radio shows, books and freelance articles in popular publications continue to delight food enthusiasts nationwide.  Sandler’s latest book is Contemporary Salads, The Art of Delectable Salad Composition.    

Old Italy:  Sfogliata, Timpano, Torta, Calzone & Pizza
(HANDS-ON, Class limited to 16)
Hope Sandler—Culinary Educator, Cookbook Author
Thursday, April 19, 6:30-9:00 PM                   $55
Join Chef Hope Sandler in this inspirational class where you will learn about the old culinary traditions of Italy.  Specialty foods, prepared by hand using traditional techniques, then enjoyed among friends  You will explore Sfogliata (stuffed breads); Timpano (a complex drum-shaped dish of pasta-filled pastry); Tortas (layered tarts, pies and cakes); Calzone (individual stuffed doughs resembling turnovers) and Pizza. You will be coached through blending, kneading and rolling out dough, exploring an enormous range of filling possibilities.  This class enables novices and advanced home chefs alike to create delicious, high-quality dishes.

Food Find.....Wild Thymes--Thai Chili Roasted Garlic Dipping Sauce  This perfectly balanced and versatile dipping sauce is the ultimate treat for those who enjoy the combination of garlic, hot peppers and a sweet base. Enjoy it as a dipping sauce or cooking sauce for seafood, pork or chicken or use it as a base for a glaze for poultry, fish or pork. Use it as a sandwich spread or add it to your favorite sauce to add an extra kick! It is fabulous over Brie as a simple and delicious hors d’oeuvres. Fat, gluten and cholesterol free, low in salt and kosher.