Style Magazine - August 2021

| eat & drink | Taste
PAT THE FLESH ON FISH COMPLETELY DRY AND SEASON WITH
ONLY SALT AND PEPPER. Then get a cast iron or heavy pan very
hot with a little bit of canola or other high-temp oil and place
the fish flesh side down. Once there’s a golden-brown crust,
flip; the fish is finished once it's flaky.
WHEN ENTERTAINING, PICK A DISH THAT HAS AT LEAST ONE
DO-AHEAD COMPONENT, such as a sauce that can
hold well and is interesting like blistered pepper &
heirloom tomato sauce. It pairs well with proteins,
elevates any dish, and makes final preparations
easier to pull off and less stressful.
—Sonya Keister, The Rustic Fork, Folsom,
therusticfork.com, @therusticfork
Blistered Pepper
& Heirloom
Tomato Sauce
1 Anaheim chili pepper, stems &
seeds removed, cut lengthwise
1 Fresno chili pepper, stems &
seeds removed, cut lengthwise
1/2 yellow bell pepper, stems &
seeds removed, cut lengthwise
1 yellow onion (approx. 2 cups),
chopped into big pieces
4 large garlic cloves, whole
3 lbs. heirloom tomatoes (mostly
red but any variety)
1/4 cup loosely packed basil
2 tbsp. unsalted butter
2 tbsp. olive oil + more to cook
Salt and black pepper
Line a sheet pan with parchment
paper. Lay peppers down, skin
side up, along with the onion and
garlic. Drizzle with olive oil, season
with salt and pepper, and broil until
the skin on the peppers is blistered or
blackened. You may need to rotate the
pan under the broiler to achieve this.
Move peppers to a bowl and cover
with plastic wrap. Wait 10 minutes and
remove the skin from their flesh.
Core the tomatoes and cut into large
pieces. In a large pot, heat olive oil, and
add the chopped tomatoes, salt, and
pepper. Cook over medium heat until
the tomatoes start to break down.
Add the peppers, onions, and garlic
into the tomatoes and cook for 10-
15 minutes. Add the mixture to a
blender. Add butter and basil. Blend to
combine and then turn speed to purée.
Pour sauce into glass jars or freezer
containers, if storing, and use with
your favorite recipe.
COOKING CLASSES
Take your cookery skills to the next level—and seriously
impress your nearest and dearest—by signing up for these
local cooking classes.
Savory Summer Torta
WHEN: August 7, 10 a.m.-noon
WHERE: Murer House, 1125 Joe Murer Court, Folsom, 916-413-9231,
murerhouse.org/cooking_classes
PRICE: $45 + $5 for ingredients
WHAT: Learn how to make a savory Italian torta filled with diced
zucchini, tomatoes, and corn, plus your choice of cheeses. Students will
assemble and bake the torta, then enjoy it in class or at home.
Soups from Tuscany
WHEN: August 7, 1 p.m.
WHERE: Tess' Kitchen Store, 115 Mill Street, Grass Valley,
530-273-6997, tesskitchenandculinary.com/cooking-classes
PRICE: $65
WHAT: Journey to Tuscany through flavorful soup recipes (minestrone
with green beans, zucchini, and tomatoes; onion with pancetta and
parmesan; and creamed spinach made Tuscan-style—without cream).
Classes include the chance to try all the soups, a glass of wine handselected
by the chef, and a copy of the recipes.
Cooking with Kids
WHEN: August 9-30 (Mondays) & August 11-September 1
(Wednesdays), 4-5 p.m.
WHERE: El Dorado Hills Community Services District, 1021 Harvard
Way, El Dorado Hills, 916-933-6624, eldoradohillscsd.org
PRICE: $72 + $35 materials fee
WHAT: Little ones (ages 4-14) will work with fresh, organic ingredients
then eat or share their creations. Classes (hosted by Little Chefs World)
feature nutrition, kitchen safety, and new menus each session.
Sautéed Peaches in Chocolate-Amaretto Sauce
WHEN: August 21, 10 a.m.-noon
WHERE: Murer House, 1125 Joe Murer Court, Folsom, 916-413-9231,
murerhouse.org/cooking_classes
PRICE: $45 + $5 for ingredients
WHAT: This Italian version of a popular easy-to-make summer dessert
uses lightly sweetened chocolate powder, white wine, and amaretti
cookies to enhance fresh summer peaches. Students will make and
sample the dessert in class (alongside gelato!) or take it home.
Crisp, Cobbler & Clafoutis
WHEN: August 28, 11 a.m.
WHERE: Tess' Kitchen Store, 115 Mill Street, Grass Valley,
530-273-6997, tesskitchenandculinary.com/cooking-classes
PRICE: $65
WHAT: Learn how to utilize all your fresh summer fruit by making
nectarine & blueberry crisp (topped with a buttery streusel topping),
mixed berry cobbler (topped with easy biscuit dough), and fresh peach
clafoutis. Classes include the chance to try all the soups, a glass of wine
hand-selected by the chef, and a copy of the recipes.
Plant-Based Cooking Classes
WHEN: August 24 (breakfast), August 31 (entrées), September 7 (sides
& salads), & September 14 (desserts), 6-7:30 p.m.
WHERE: Stallant Cooking School, 20601 W Paoli Lane, Weimar,
530-637-4025, stallantcookingschool.com
PRICE: Free
WHAT: Hosted by Stallant Health, an urgent care clinic, each program
includes live demonstrations, health talks, and food sampling. Due to
limited capacity, RSVP is required.
Photos courtesy of their respective companies or organizations.
88 stylemg.com | AUGUST 2021 | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags