I feel like Russian tonight?!

It has been a couple of months since I volunteered at the Central Market cooking school, but it was so good to be back. I worked Friday night for a Private dinner party featuring Russian Food. The class was presented by the ever popular CM House Chef Vance. And although we couldn't drink Vodka, a think a good time was had by all (including the class crasher). CM Chef Paul and one other volunteer also worked. So it was an absolutely great group to work with! I just love those guys!

Here is what we served:

• Pel'Meni (Meat dumplings served in broth)
• Cheese Stuffed Chicken with Fig Conserve (I made this one)
• Beef Stroganoff (Bef Stroganov) (I made this one)
• Salad Olivier (Salat "Olivie") - Poor Terry, so much work!!!
• Turnips with Malaga Wine Sauce (Repa s Sousom iz Malagi)
• Breaded Cauliflower (Tiortykh Sukhariaki)
• Apple Dessert with Cinnamon and Wine (Kholodets iz Iablok)

To be honest, I was expecting quite a bland menu, but everything was so tasty. A truly enjoyable evening, although my feet were a little sore (out of practice).

I found out today that I'm working the Sunday evening "Istanbul: A Food Lovers Paradise" class. It was a great class last year, so I'm looking forward to trying Ozlem's new menu.

I'll keep you posted! :)

Lunch Today

My co-worker and I enjoyed a lovely lunch at Mandola's today. The food was great, as was the atmosphere. It was my first visit and will not be my last.

We shared the daily special, a Seafood pizza. The scallops and mussels were cooked perfectly, and the dough was delicious. I highly recommend it.

Next time I'd like to explore the market a little more, maybe pick up some fresh mozzarella and bread, and enjoy some bruschetta and a glass of wine on the patio... Any takers?

Ciao!

Awesome Recipe from Cooking Light

Hubby and I were looking for a yummy, but lighter spring (summer feeling) dinner on Saturday evening. We tried this recipe (used NY Strip steak vs. Flank) and both loved it! It was out of my May issue of Cooking Light Magazine. Give it a try!

Grilled Flank Steak with Tomato, Avocado, and Cucumber Salad

Steak:
1 (2 1/4-pound) flank steak, trimmed
2 tablespoons fresh lime juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray

Salad:
1 cucumber (about 3/4 pound), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
2 cups grape tomatoes
2 cups torn Bibb lettuce
1 1/2 cups (1/2-inch) diced peeled avocado
1/3 cup vertically sliced red onion
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 1/2 teaspoons minced seeded serrano chile
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.

Prepare grill.

Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.

To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.

Yield: 8 servings (serving size: 3 ounces steak and 3/4 cup salad)

Laura Zapalowski
Cooking Light, MAY 2007

Lots to Report!

Well, not really "lots". But there is some news on the cranberryRelish front. I got approval last week on my employment permit, so while it will be some months before I see a green card, I should be able to switch careers in a matter of days when I get my card in the mail! So the decisions (and job search) begin! Exciting and nerve racking at the same time. Just when I am having my 10 year anniversary from graduating from university with an Engineering degree, I am contemplating changing fields (and hopefully gaining much joy and sanity) at the same time!

Also, I'm working at CM on Sunday night (private class, Russian food), so I will update you after that!

Wish me luck!