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Celebrate Oktoberfest with Parties That Cook!

0 comments By The Kitchen Whisperer Filed in News & Events Tagged with , , , , , , , , , , September 25th, 2012 @ 11:36 am

It may still say September on your calendar (at least we hope it does!), but Oktoberfest is definitely underway! Traditionally, Oktoberfest festivities begin late September, though some folks have taken the liberty of starting a couple weeks early (*cough* Chicago *cough*). Nonetheless, you’re right on time to start celebrating with the masses! With festivals, beer events, and special menus featuring Oktoberfest fare, it may be difficult to plan your Oktober and maximize your festing (yes, that’s a word!).  Luckily, we’ve got the solution right here: Go To Seattle.

While this may seem like too simple of a solution… well, maybe it is. Anyway, we still think Seattle holds the key to your Best Oktoberfest Yet! Why, you ask? Because we’re hosting our very own Oktoberfest Cooking Class!

That’s right, Parties That Cook is hosting it’s very own Brews & Bites class in honor of Oktoberfest! We’ve even brought in the pros at Pyramid Brewing to help pull off a seamlessly sudsy even. Head over to Pyramid Alehouse on Sunday, October 28, to get in on the fun — and booze, but mostly fun. Of course, we’d appreciate a heads up that you’re coming. RSVP here.

Like all Parties That Cook Brews & Bites classes, this event will begin with some light bites to prep you for beer consumption. Then, you’ll get a quick tour of the Alehouse, a run-down of the evening’s menu and beer selection, and sample each beer for yourself — lucky you! Great tunes will be blasting as we roll into the cooking portion of the class. And finally, the EATING. Yum. Our mouths are watering just at the thought of this delicious (dare we say, mouthwatering?) menu.

More information and tickets can be found here.
Comment with any questions!

Parties That Cook Heats Up Date Night with a Spicy Italian Recipe

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , September 20th, 2012 @ 11:32 am

I’m not sure if it’s the upcoming America’s Cup races, Columbus Day, or maybe flashbacks of Lady and the Tramp, but Parties That Cook has decided to spice up its Date Night couples cooking classes. Come October, we’re taking guests on a virtual trip to Italy! Previously international menus of small plates will become themed Italian menus — at least for the first round of regional menus. And what better way to get you amped for a new class format than by sharing one of our favorite recipes from the class?! Find me someone who doesn’t enjoy fried mozzarella, and I will…call them crazy. You really have to try these ooey gooey bocconcini bites to understand. When they’re this easy to make, what’s stopping you?

Fried Mozzarella Bocconcini with Spicy Tomato Sauce Recipe
This recipe can also be found in our Appetizer Recipe Library

Ingredients
Sauce:
1 Tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cup San Marzano tomatoes, chopped with juices
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 basil leaves, chopped

Bocconcini:
3 cups canola
1 pound mozzarella bocconcini (about 24 pieces)
½ teaspoon kosher salt

Breading:
3 eggs
1/2 cup milk
1 ½ cups all-purpose flour
1 1/2 cups Italian bread crumbs
1 1/2 cups Panko bread crumbs
1 ½ teaspoon kosher salt
Toothpicks

Methods/Steps
Sauce: In a saucepan over medium heat, warm olive oil. Add garlic and pepper flakes; cook 1 minute. Add crushed tomatoes, oregano, salt and black pepper; simmer 10 minutes. Remove from heat and add the basil. Transfer to a small bowl and garnish with a sprig of basil.

Bocconcini: In a frying pan or wok, heat canola oil to 350ºF. Preheat oven to 200ºF. Drain cheese; pat dry. Sprinkle with salt.

Breading: In a bowl, whisk eggs and milk. In a second bowl, put flour. In a third bowl, combine the Italian and Panko bread crumbs. Divide the salt between each of the three bowls and mix well. Roll cheese in flour, dip into the egg mixture then lastly coat with the bread crumbs. Be sure to coat the bocconcini well, going back over a second time on each ingredient if need be.

Fry: Fry cheese in batches until golden, about 1 minute. Drain on a cooling rack set over a sheet pan. Keep warm in the oven until ready to eat. Insert toothpicks and serve warm on a platter with the tomato sauce garnished with basil.

Serves/Makes
Makes 24

Recipe created by Parties That Cook® | www.PartiesThatCook.com.

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