This menu...seriously. Bruschetta Bar with Sautéed Mushrooms, Herbed Goat Cheese, Sage Creamed Corn, and Traditional Tomato...I planned this menu around my experience in Italy and my love for Napa. For the main course, we prepared a Chopped Kale Salad with Warm Pancetta Vinaigrette and a Tuscan Pork Ragu. For dessert? A Chocolate Croissant Bread Pudding.
This group was well traveled. We had a blast discussing our favorite places like New York and Chicago and bonded over our obsessions with Frenchies! It was like we were all on the same wave length.
We started with the Tuscan Pork Ragu so that it could simmer for about two hours. It's a simple, super tasty one pot dish. I developed this recipe from my travels to Italy.
Next, I prepared the Sage Creamed Corn for the Bruschetta Bar. The beauty of the Bruschetta Bar is that you can customize the toppings. I recommend the Herbed Goat Cheese paired with the Sautéed Mushrooms. My secret trick for bruschetta bread? When you brush it with olive oil, also season it with salt and pepper.
We had to get our priorities straight and work on the dessert next. Who doesn't love croissants? After mixing the ingredients, we let it set to absorb all the yumminess. Into the oven it went!
Lastly, we worked on the Chopped Kale Salad with Warm Pancetta Vinaigrette. For a heartier salad like Kale, I like to use a warm vinaigrette to soften it. It's so light and divine.
The best part? Devouring it!
Thank you for such a fabulous class. Please share with your loved ones...and send pictures to me! Cheers! XO Paula