Basil & Barbells C.H.E.F. Cooking Classes
C.H.E.F. Cooking Classes are series of set-menu, in-home, hands-on cooking classes that I have developed for the novice chef. These classes will be updated frequently, so, check back often. Once you decide on the class you’d like to take simply contact me to schedule your class and you will be sent the shopping and equipment list. It’s that easy! I’ll come to your home to lead you through your hands-on cooking class while giving you tips and tricks to make meal preparation fun, easy and unintimidating.
Maria’s Cooking Class with Chef Donna
I’m the busy working mom of two great kids. I know how to cook, but it always seemed a chore to come home from work and have to prepare a meal for my family. I wanted to feed my kids healthy, home cooked meals, not fast food and delivery, but that’s what usually happened due to the fact that I just didn’t have the energy for anything more. Fast forward and in walks Chef Donna. I choose a class, she came to my home and led me through my cooking class. Her love of cooking shines through, she was fun, energetic and patient. She gave me tips and short cuts to get meals on the table that don’t take alot of time. Now, I actually look forward to coming home to cook dinner. I’m cooking healthy meals for my family in about 15 minutes. Thank you Chef Donna!
Dinner Cooking Class : Chicken Eclectic
SPICED CHICKEN BREAST
Chicken Breast with a Crust of Paprika, Onion, Pepper, Garlic and Cayenne Pepper with a Barbecue Balsamic Vinaigrette Dipping Sauce
COUSCOUS STUFFED ROASTED TOMATOES
Couscous, Mushrooms and Cucumber Scented with Chives and Mint in a Roasted Tomato Infused with Garlic, Thyme, Basil, Tarragon and Bay
FRUITED NUT AND BEAN SALAD
Baby Greens, Tomato, Cucumber, Garbanzo Beans, Almonds and Currant in a Balsamic and Dijon Vinaigrette
Cooking Class: Fish
BLACK COD WITH MISO
Black Cod Slathered in a Miso, Mirin and Sake Paste Served with Sake Miso Sauce
STRIPED BASS IN FOIL
Striped Bass Steamed in Foil in a Provencal of Tomato, Capers, Garlic and Lemon
RISOTTO WITH MONKFISH
Saffron and White Wine Infused Arborio Rice with Monkfish
Dinner Cooking Class : Asian Flare
SALMON OVER BOK CHOY AND MUSHROOMS
Salmon Infused with Soy, Garlic, Mirin, Ginger, Sesame Oil and Chili Sauce
HONEYED RICE WITH NUTS
Rice with Toasted Almonds and Pine Nuts Tossed with Honey and Soy Sauce
CUCUMBER SALAD
Cucumber and Scallions in a Sesame Oil, Vinegar, Chili Powder Dressing
Cooking Class: Pork
PORK CHOPS WITH HERBED GRAVY
Pork Chops with a Flour, Garlic and Paprika Coating Baked with Chopped Onion, Tomato, Thyme and Basil
BARBECUE PORK TENDERLOIN
Pork Tenderloin Basted with Homemade Barbecue Sauce
MEDITERRANEAN PORK MEDALLIONS
Pork Tenderloin Medallions in a White Wine, Kalamata Olive, Caper and Parsley Sauce
Dinner Cooking Class : Midwest Menagerie
SASSY LAMB CHOPS
Broiled Lamb Chops Infused with Tamari, Dijon, Worcestershire and Fresh Rosemary, Thyme and Sage
WHITE BEAN-ROSEMARY RAGOUT
Cannelini Beans Infused with Fresh Rosemary and Lemon Zest
BAKED GOAT CHEESE WITH PEARS AND ALMONDS
Mesculin Greens, Pears and Almonds Topped with Crusted and Baked Goat Cheese and Drizzled with Extra Virgin Olive Oil and Fresh Lemon Juice
Cooking Class: Chicken
APRICOT CHICKEN
Chicken Glazed with Apricot and Soy
CHICKEN WITH WHITE WINE AND MUSHROOMS
Sauteed Chicken Breast in a Mushroom and White Wine Sauce
WHITE WINE CAPER CHICKEN
Chicken in a White Wine, Garlic, Lemon and Caper Sauce
Dinner Cooking Class : Simple Asian
CINNAMON-APRICOT SALMON
Cinnamon, Ginger, Apricot and Soy Glazed Salmon
SHIITAKE QUINOA PILAF
Shiitake Mushrooms and Quinoa Infused with Mushroom Stock
MANDARIN SESAME SALAD
Salad of Greens, Oranges and Cucumber with Sesame Dressing
Cooking Class: Desserts
PHYLLO TARTS WITH SPICED WHIPPED CREAM*
Baked Phyllo Tarts Filled with Cinnamin, Ginger, Allspice and Nutmeg Scented Whipped Cream
EXCELLENT CHOCOLATE MOUSSE**
Melted Bittersweet Chocolate Combined with Homemade Whipped Cream
POTS DE CRÈME
Eggs, Chocolate, Sugar, Vanilla and Milk Pudding
*This recipe prepares 6 servings
**This recipe prepares 3 servings
Dinner Cooking Class : Italian Twist
POACHED SALMON PROVENCAL
Salmon Poached in White Wine and Clam Juice with a Topping of Tomatoes, Onion, and Basil
KICKIN’ SAUTEED SPINACH
Spinach with Crushed Red Pepper, Lemon Juice and Garlic
GRANNY SMITH AND SPICY PECAN SALAD
Granny Smith Apples and Pecans over Arugula and Greens with a Blue Cheese Honey Dressing
Cooking Class: Veggie Sides
TASTY GREEN BEANS
Green Beans Sauteed with Leek and Sprinkled with Fresh Dill
BABY SPINACH WITH PINE NUTS
Sauteed Spinach and Garlic with Pine Nuts
ROASTED MUSHROOMS
Roasted Mushrooms and Onion Infused with Garlic and Thyme
Dinner Cooking Class : Curry in a Hurry
QUICK & EASY FISH CURRY WITH RICE NOODLES
Cod and Salmon with Mushrooms and Bean Sprouts in a Coconut, Red Curry Sauce over Noodles
STEAMED GREENS WITH HONEY SESAME DRESSING
Steamed Bok Choy and Spinach with a Rice Vinegar, Soy Sauce, Sesame and Honey Dressing
THAI CUCUMBERS
Cucumbers Infused with Tamarind, Cilantro, Fish Sauce, Rice Vinegar, Ginger, Sesame and Red Pepper Flakes
Cooking Class: Grain Sides
ATHENA BARLEY
Barley with a Lemon and Oregano Vinaigrette Tossed with Tomatoes, Kalamata Olives, Red Onion, Fresh Dill and Scallion
QUINOA PILAF
Quinoa and Red Bell Peppers with Garlic
GREEK RICE
Rice and Spinach with Feta, Lemon and Oregano
Dinner Cooking Class : Mediterranean Madness
SHRIMP SCAMPI
Sauteed Shrimp in a Garlic, White Wine and Lemon Sauce
MEDITERRANEAN PORTOBELLO
Portobello Mushrooms Stuffed with Roasted Peppers, Tomato, Feta and Kalamata Olives
ARUGULA* AND MINT SALAD
Arugula and Fresh Mint Drizzled with an Orange-Flower Water, Shallot and Red Wine Vinegar Dressing Topped with Fresh Oranges and Ricotta Salata Cheese
*Although bagged arugula is available all year round, it is best fresh and in season in the spring.
Cooking Class: Appetizers
SPICY CHIPS WITH GOAT CHEESE AND CILANTRO SALSA
Chipotle, Cumin and Lime Tortilla Chips with Goat Cheese and Cilantro Tomato Salsa
ROSEMARY SCALLOP SKEWERS WITH SALSA VERDE
Sauteed Scallops on a Fresh Rosemary Sprig served with Homemade Salsa Verde Prepared with Fresh Parsley, Basil, Mint, Garlic, Caper, Red Onion, Red Wine Vinegar and Mustard
SUPED UP SHRIMP COCKTAIL
Shrimp Served with a Sauce of Fresh Parsley, Oregno, Fresh Lime, garlic and Chili Pepper
Dinner Cooking Class : Alaskan Favorite
HALIBUT IN ARTICHOKE BROTH
Halibut Served in a Bowl over Tomato, Artichoke, Shallot and White Wine Broth
CROOKNECK SQUASH WITH BASIL
Yellow Squash, Grape Tomatoes and Fresh Basil
ASPARAGUS* AND ARUGULA** SALAD
Cannellini Beans and Asparagus over Fresh Arugula and Pecorino Romano Cheese Drizzled with Balsamic Vinegar
*Although asparagus are available all year they are best in season in the spring and early summer
**Although bagged arugula is available all year round, it is best fresh and in season in the spring.
Dinner Cooking Class : An Evening in Japan
BLACK COD WITH MISO SAUCE
Black Cod Slathered in a Miso, Mirin and Sake Paste Served with Sake Miso Sauce
SHIITAKE QUINOA PILAF
Sauteed Shiitake Mushrooms and Quinoa
SALAD NORI ROLL WITH ASIAN WASABI DRESSING
Toasted Nori with Cashew Butter, Greens, Mushrooms, Red Bell Pepper and Carrot Served with a Wasabi, Garlic, Sesame, Lemon and Soy Dressing
Dinner Cooking Class : Comfort With a Twist
TURKEY MEATLOAF MEDITERRANEAN
Ground Turkey, Fresh Spinach, Feta Cheese and Shallot Scented with Coriander and Cumin
SMASHED SWEETS WITH GOODNESS
Sweet Potatoes Mashed with Cilantro, Lime and Drizzle with Extra Virgin Olive Oil
CHOPPED VEG SALAD
Tomato, Cucumber and Red and Green Bell Peppers in a Lime Dressing Sprinkled with Parsley and Mint
Dinner Cooking Class : Grown Up Mexican
TUNA BURGERS WITH CILANTRO MAYONNAISE
Tuna, Jalapeno, Ginger and Sesame Burgers Served With Cilantro Mayonnaise on a Whole Grain Bun
CHIPOTLE BLACK BEANS
Spicy Black Beans, Red Bell Pepper, Garlic and Cilantro
SALSA SALAD
Jalapeno and Tomato Salsa with Onions, Green Bell Peppers, Garlic and Cilantro Salad
Dinner Cooking Class : Old World Italian
RISOTTO WITH MONKFISH
Saffron and White Wine Infused Arborio Rice with Monkfish
INSALATA CAPRESE
Tomatoes Layered with Fresh Mozzarella and Basil Drizzled with Extra Virgin Olive Oil
Dinner Cooking Class : Rock The Casbah
MIDDLE EASTERN LAMB BURGERS WITH DRIED FIG-MINT RELISH
Ground Lamb, Parsley, Garlic, Coriander, Red Pepper Flakes, and Cumin with a Dried Fig and Mint Relish on a Whole Grain Bun
MOROCCAN LENTIL SALAD
Lentils, Chickpeas, Tomatoes, and Red, Yellow and Green Bell Peppers in a Lime, Cilantro and Chile Dressing
FETA SPINACH SALAD
Spinach with Feta, Fresh Basil, Tomatoes and Pine Nuts Drizzled with Italian Dressing
Dinner Cooking Class : The French Connection
SAUTEED SEA SCALLOPS WITH BRANDIED LEEKS AND MUSHROOMS
Scallops Sauteed with Leeks and Mushrooms in a Creamy Brandy Sauce
SOFT POLENTA
Cornmeal Cooked to Perfection with Parmesan Cheese
HEARTS OF PALM SALAD
Hearts of Palm, Red Onion, Scallion and Tomatoes in a Tomato and EVOO Dressing
Dinner Cooking Class : Pig Roast
PORK LOIN STUFFED WITH SPINACH
Pork Loin Stuffed with Spinach, Onion, Cumin and Garlic and Basted with a Ketchup, Teriyaki and Orange Juice Sauce
DRESSED QUINOA
Quinoa Infused with a Flavorful Broth, Sun-Dried Tomatoes and Red Onion Drizzled with Extra Virgin Olive Oil and Sprinkled with Fresh Oregano
SPINACH SALAD WITH PEAR THYME VINAIGRETTE
Spinach, Radicchio and Mushrooms in a Pear, Thyme, Shallot and White Wine Vinaigrette
Dinner Cooking Class : Incredible India
COCONUT CHICKEN CURRY
Chicken in a Coconut, Mustard Seed, Cumin and Coriander Broth with Peas
INDIAN RICE PILAF
Brown Rice Infused with Cumin, Cinnamon, Bay, Cloves and Raisins
CRUNCH SALAD
Carrots, Radishes, Apple and Raisins in a Dressing of Fresh Parsley and Mint with Tahini
Dinner Cooking Class : Vegetarian Comfort
BEAN AND QUINOA CHILI
A Hearty and Filling Chili of Beans and Quinoa with a Kick. You’ll never miss the meat
LIGHT AND EASY CORNBREAD
A Lightened Up Version of the Classic
CHILI-FLAVORED TORTILLA CRISPS
Whole Wheat Tortillas Baked until Crispy with Chili Powder
