Flavors in Love

This summer, I received a request from a woman who wanted to throw a unique birthday party for one of her girlfriends. I knew right away that my Flirting With Flavors Cooking Parties were the perfect fit for her. We created an amazing night filled with food, fun, and laughter in a gorgeous, intimate setting on Fifth Avenue in Manhattan… Most of the women who attended had limited experience in the kitchen so we tailored a class just for them and it was perfect! They had a great time, but also went home with new skills they could show off in the kitchen.

This is what some of our guests are saying about Flirting With Flavors Cooking Parties:

“When I was looking to find a creative way to celebrate a friend’s birthday this summer in New York City I thought of Pamela.The evening we spent at her extraordinary kitchen exceeded any of our expectations. It was a feast for the eyes and palate, and lots of fun for the six of us. Although it was designed as a gift for a friend, it turned out to be a gift for all of us. I almost want to keep it as my special secret, but it’s too good not to share.” Adria Pearl-Belport

“Going to Pamela’s cooking party was such a treat! I loved learning trade secrets that make your guests say “WOW”! The dishes were delicious and exciting! Pamela masterfully orchestrates the class and makes it a delight to learn to cook or improve on your skills. Love Flirting With Flavors!” Yaf Boye-Flaegel

If you want something new and different, Flirting with Flavors Cooking Parties are THE way to celebrate a bridal shower, birthday, engagement, or just a night out with the girls!! All you have to do is gather up a group of 6 friends, and we do the rest. We will customize a party theme especially for you, whether it be lots of hands on cooking or lots of dancing and cocktails with just a little time in the kitchen… It’s all up to you! CLICK HERE to contact us and book your Cooking Party today!!

 As many of you already know, I teach a series of intimate cooking classes called Flirting with Flavors. My goal is to make cooking fun and sexy, and inspire all of you to get in the kitchen and put the sizzle back in your lives. One of the fundamental techniques that I teach is how to season and grill a perfect piece of fish….My guy Michael went fishing with his family last weekend off the coast of Montauk and caught nearly 120 pounds of striped bass!!!  I have been grilling that beautiful bass all week and I wanted to share with you two of my favorite preparations…..

And remember, if you want to keep it hot in the kitchen, sign up for my Fall Cooking Classes by clicking HERE.

HERB MARINATED GRILLED STRIPED BASS:
Serves 2

1 pound fresh striped bass fillet
2 tablespoons olive oil
Juice of 1 lemon
½ teaspoon smoked paprika
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon dried or 1 tablespoon fresh oregano
1 clove garlic, finely chopped
Salt and pepper

In a shallow dish, marinate the fish with all the above ingredients for 1 hour.
Preheat a grill or a grill pan over medium heat. Lay the fish on the grill, and cook, turning only once. Cover and cook until fish is moist and barely flaking – about 15 minutes depending on the thickness of the fish.

Serve immediately with one of the following salsas;

ITALIAN TOMATO AND CORN SALSA:

4 tablespoons olive oil

6 cloves garlic, finely chopped

1 large Spanish onion, finely chopped

12 medium sized ripe tomatoes, halved, seeds squeezed out, chopped into ½ inch pieces

Pinch sugar

1 tablespoon dried oregano, or 3 tablespoons fresh oregano, chopped

½ teaspoon dried chili flakes

2 teaspoons salt

Freshly ground pepper

4 ears fresh corn, shucked and kernels removed

2 tablespoons fresh basil, julienned

In a large sauté pan, heat the olive oil. Add the garlic and onions, and cook on medium heat until very soft and fragrant, about 10 minutes. Adjust the heat often to prevent burning. Add the tomatoes, sugar, oregano, chili flakes, salt and pepper. Let simmer, stirring often, about 20 minutes until almost all liquid is absorbed. Stir the corn kernels and basil in the warm sauce.  Cook on low heat for 30 seconds. Adjust seasoning.

Grilled bass with corn and leek salsa

2 tablespoons olive oil

2 tablespoons butter

2 leeks, white part only, cleaned and finely chopped

4 cloves garlic, finely chopped

½ cup roasted tomatoes or sun-dried tomatoes in oil, chopped

4 ears fresh corn, kernels removed

1 bunch swiss chard, washed, cleaned and chopped into small pieces, stems included

2 tablespoons fresh thyme

1 tablespoons fresh rosemary

Salt and pepper to taste

In a large sauté pan, heat olive oil and butter. Add leeks and cook until soft and silky, about 10 minutes. Add garlic and cook another 2 minutes on low heat. Stir in tomatoes, and cook for another 2 minutes. Add fresh corn and chard and season all with rosemary, thyme, salt and pepper to taste. Cook for another minute. Serve alongside the fish.

I have just returned from another magnificent visit to Provence, France (stay tuned for my travel blog…coming soon!). I remembered when I arrived that one of my favorite things about being in Provence is the smell..fresh herbs like rosemary, lavender, and thyme, growing wild on every bush. It inspired me to come home and make this flavorful grilled steak recipe from my cookbook…similar to a steak au poivre, but perked up with a Provencal influence.
It is easy to make and wonderfully satisfying to eat! And leftover steak (which is doubtful!) makes a great sandwich or salad the next day…
 

In a field of lavender, Provence

GRILLED STEAKS WITH PEPPERY LEMON-HERB MARINADE

Serves 6-8

Ingredients: 
4 boneless sirloin or rib eye steaks (about 1 1/2 inches thick) 
1/2 cup plus 3 tablespoons fresh lemon juice 
2 tablespoons olive oil
2 tablespoons rosemary, finely chopped
2 tablespoons thyme, finely chopped 
6 teaspoons whole black peppercorns 
1 tablespoon lemon zest
Salt

Lay the steaks in a large, shallow dish just large enough to hold them comfortably. Pour 1/2 cup of the lemon juice over them. In a food processor, combine the remaining 3 tablespoons lemon juice, olive oil, herbs, peppercorns, lemon zest, and 1 teaspoon salt, and process until a paste forms (bits of peppercorn should remain visible). Spread the paste over the steaks, cover them, and marinate for 2 hours or up to 12 hours. (If you marinate for longer than 2 hours, put steaks in the fridge). Return steaks to room temperature before grilling.

Prepare a grill or grill pan over medium-high heat. Remove steaks from marinade and grill, turning once, about 12 minutes total, or until done to your liking.

Transfer steaks to a cutting board and let rest for 10 minutes. Slice against the grain into thin slices. Season lightly with salt. Serve warm.

Hope you all have a wonderful and delicious end to Summer, and join me in welcoming Fall with open arms..

Flavorfully Yours,

Pamela